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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"}},"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_117037":{"type":"posts","id":"bayareabites_117037","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117037","score":null,"sort":[1493587922000]},"guestAuthors":[],"slug":"hazel-southern-bar-kitchen-looks-to-serve-mid-market-with-casual-comfort-food","title":"Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food","publishDate":1493587922,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n","blocks":[],"excerpt":"Hazel Southern Kitchen is the newest spot looking to succeed in the mid-Market neighborhood, with casual home-cooking.","status":"publish","parent":0,"modified":1493834069,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":944},"headData":{"title":"Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food | KQED","description":"Hazel Southern Kitchen is the newest spot looking to succeed in the mid-Market neighborhood, with casual home-cooking.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food","datePublished":"2017-04-30T21:32:02.000Z","dateModified":"2017-05-03T17:54:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117037 https://ww2.kqed.org/bayareabites/?p=117037","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/30/hazel-southern-bar-kitchen-looks-to-serve-mid-market-with-casual-comfort-food/","disqusTitle":"Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food","source":"Restaurants, Bars, Cafes, Pop-ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/117037/hazel-southern-bar-kitchen-looks-to-serve-mid-market-with-casual-comfort-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\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 the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117037/hazel-southern-bar-kitchen-looks-to-serve-mid-market-with-casual-comfort-food","authors":["1459"],"categories":["bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_15836","bayareabites_13148","bayareabites_422"],"featImg":"bayareabites_117040","label":"source_bayareabites_117037"},"bayareabites_60681":{"type":"posts","id":"bayareabites_60681","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60681","score":null,"sort":[1368239534000]},"guestAuthors":[],"slug":"grits-fried-chicken-and-gospel-brunch-chef-david-lawrence-discusses-life-at-1300-on-fillmore","title":"Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"","publishDate":1368239534,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\" alt=\"Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\u003c/figcaption>\u003c/figure>\n\u003cp>At events like \u003ca href=\"http://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/\">SF Chefs\u003c/a>, we've noticed again and again that chef David Lawrence has culinary offerings that stand out. His \"Soulful American\" bites with roots in England and Jamaica include such dishes as shrimp grits and white grits with pesto, and organic skillet fried chicken, with an upscale twist. Lawrence's plates tend to demonstrate how the deep South can cozy up with fresh California produce, using classic French technique.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore-290x192.jpg\" title=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" alt=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" width=\"290\" height=\"192\" class=\"alignnone size-medium wp-image-61673\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000-290x193.jpg\" title=\"Ribeye. Photo courtesy of 1300 on Fillmore\" alt=\"Ribeye. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61694\">\u003c/a>\u003c/p>\n\u003cp>Since opening in 2007, Lawrence’s restaurant, \u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>, remains a draw for Sunday gospel brunch crowds, as well as those looking for a group dinner or bar snack--the fried chicken or skillet catfish; meaty ribeye; variety of grits and even warm chocolate beignets with coffee soda are almost begging to be shared. Lawrence, a London native, is 1300 on Fillmore’s executive chef and managing partner. He has cooked for royalty and was formally trained in the culinary arts at Westminster College. In 1982, Lawrence joined England's most celebrated and honored culinarians, Albert and Michel Roux, who were definitely considered \"celeb chefs\" there and were the chef-proprietors of the world-renowned \u003ca href=\"https://www.facebook.com/pages/Le-Gavroche/112349592115580?ref=ts&fref=ts\">Le Gavroche\u003c/a> and the \u003ca href=\"http://www.waterside-inn.co.uk/\">Waterside Inn\u003c/a> (at that time, both three-star Michelin restaurants). Lawrence cooked his way through five of their famous restaurants and became a sous chef, in four short years. In 1986, Lawrence became chef de cuisine at Interlude Restaurant in London, which gave him the sweet chance to make meals for none other than the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.\u003c/p>\n\u003cp>He left for the U.S. in 1988 in a kismet vacation moment that led to chef de cuisine work with a former Le Gavroche chef named Kurt Graising who was opening \u003ca href=\"http://www.231ellsworth.com/\">231 Ellsworth Restaurant\u003c/a> in San Mateo. Lawrence next landed at the (ornate and beautiful) \u003ca href=\"http://www.yelp.com/biz/carnelian-room-san-francisco\">Carnelian Room\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cityscape-bar-and-restaurant-san-francisco\">Cityscape\u003c/a> restaurants in San Francisco, respectively. While at Cityscape, he created the Chefs for Kids program, which raised thousands of dollars for the Tenderloin After School program. Lawrence is also generous with his time for various local charity events. We caught up in person recently to find out more about his culinary style and career. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000-290x193.jpg\" title=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" alt=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61693\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000-290x193.jpg\" title=\"Snapper. Photo courtesy of 1300 on Fillmore\" alt=\"Snapper. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61692\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us about your successes & goals?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> The restaurant just celebrated five years of business last October. When we opened the restaurant, it was all fanfare and then the economy crashed. We survived but had to cut back and there was no sous chef, and no general manager. My wife \u003ca href=\"http://newfillmore.com/fillmore-classics/magic-at-1300-fillmore/\">Monetta White\u003c/a> and I did all that. We we’re able to do so with the support of the city and the people who came in. I’m proud of what we’ve achieved. Now I’m looking at expanding. \u003c/p>\n\u003cp>Our gospel brunch is on Sunday. For Easter, we decided to try something different, and keep our hours to the daytime and not open at night. I saw hordes of people walking back up to Pacific Heights as they left brunch. Then when I went to Safeway, I saw a line of people, and there were families and kids walking down here. I remember when we first came here and Monetta lived at Bush and Fillmore. Back then, no one went below Bush Street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\" title=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61689\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000-290x193.jpg\" title=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61690\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000-290x193.jpg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61691\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your best selling menu items...and your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> For the best seller, it’s always the fried chicken. When I walk around and go out, people say that fried chicken is the bestseller. It is so funny because I come from Europe and have worked with Michelin-starred chefs. I have no complaints but my claim to fame is chicken. I just turned 50 in February, and it’s, “Wow, I’m 50 and known for fried chicken.” \u003c/p>\n\u003cp>I am the most proud of dishes like shrimp and grits and fried chicken. The shrimp and grits dishes really got me to look at this cuisine and what we do. Monetta is from Mississippi and we’ve been together for 19 years. We have a similar thing in England where I am from that is cornmeal porridge: sugar, nutmeg, and spice to make it nice and creamy. I cooked the grits more or less the same way and decided to do it without the sugar. Slowly but surely, people became interested and back then, no one was doing this. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> It’s a fine line doing both. I’ve seen many amazing chefs open restaurants and crash. I’ve seen many mediocre chefs succeed because of their business acumen. As a chef, you have to cook what your customers want instead of what your ego wants. It’s about getting that balance. With the restaurant’s earlier days, I had foie gras, lamb, and rabbit and it was great for me but I couldn’t sell it. I never wanted a hamburger but I put one on the menu because people want it. It’s about finding the fine line between your own ego and what makes sense and sells. That way, you can hopefully still enjoy what you do.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> My thing is chocolate \u003ca href=\"http://en.wikipedia.org/wiki/HobNob\">HobNobs\u003c/a>. You call them cookies, and I call them biscuits. I don’t buy them because I can’t eat just one. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> We live right above the restaurant. The commute is awesome. I love it. If I get five minutes for myself, I can go upstairs. It gives me just enough time to recharge my batteries. I can pop down if someone is here and wants to say hello, which is the least I can do if they have come all this way to eat at my restaurant. 1300 is my love and will be my love for the rest of my life. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/vTGMT\">Map\u003c/a>\u003cbr>\n1300 Fillmore St.\u003cbr>\nSan Francisco CA 94115\u003cbr>\n(415) 771-7100\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2012/09/19/1300-on-fillmore-restaurant-info/\">\u003cstrong>1300 on Fillmore\u003c/strong> was featured on KQED's Check, Please! Bay Area\u003c/a> in 2012.\u003cbr>\nWatch the restaurant segment from the show:\u003cbr>\n[youtube http://www.youtube.com/watch?v=gRgtpPcvnS0]\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Chef David Lawrence about his restaurant \"1300 on Fillmore\" which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch. ","status":"publish","parent":0,"modified":1546976051,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1088},"headData":{"title":"Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\" | KQED","description":"Mary Ladd interviews Chef David Lawrence about his restaurant "1300 on Fillmore" which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"","datePublished":"2013-05-11T02:32:14.000Z","dateModified":"2019-01-08T19:34:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60681 http://blogs.kqed.org/bayareabites/?p=60681","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/10/grits-fried-chicken-and-gospel-brunch-chef-david-lawrence-discusses-life-at-1300-on-fillmore/","disqusTitle":"Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"","path":"/bayareabites/60681/grits-fried-chicken-and-gospel-brunch-chef-david-lawrence-discusses-life-at-1300-on-fillmore","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\" alt=\"Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\u003c/figcaption>\u003c/figure>\n\u003cp>At events like \u003ca href=\"http://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/\">SF Chefs\u003c/a>, we've noticed again and again that chef David Lawrence has culinary offerings that stand out. His \"Soulful American\" bites with roots in England and Jamaica include such dishes as shrimp grits and white grits with pesto, and organic skillet fried chicken, with an upscale twist. Lawrence's plates tend to demonstrate how the deep South can cozy up with fresh California produce, using classic French technique.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore-290x192.jpg\" title=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" alt=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" width=\"290\" height=\"192\" class=\"alignnone size-medium wp-image-61673\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000-290x193.jpg\" title=\"Ribeye. Photo courtesy of 1300 on Fillmore\" alt=\"Ribeye. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61694\">\u003c/a>\u003c/p>\n\u003cp>Since opening in 2007, Lawrence’s restaurant, \u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>, remains a draw for Sunday gospel brunch crowds, as well as those looking for a group dinner or bar snack--the fried chicken or skillet catfish; meaty ribeye; variety of grits and even warm chocolate beignets with coffee soda are almost begging to be shared. Lawrence, a London native, is 1300 on Fillmore’s executive chef and managing partner. He has cooked for royalty and was formally trained in the culinary arts at Westminster College. In 1982, Lawrence joined England's most celebrated and honored culinarians, Albert and Michel Roux, who were definitely considered \"celeb chefs\" there and were the chef-proprietors of the world-renowned \u003ca href=\"https://www.facebook.com/pages/Le-Gavroche/112349592115580?ref=ts&fref=ts\">Le Gavroche\u003c/a> and the \u003ca href=\"http://www.waterside-inn.co.uk/\">Waterside Inn\u003c/a> (at that time, both three-star Michelin restaurants). Lawrence cooked his way through five of their famous restaurants and became a sous chef, in four short years. In 1986, Lawrence became chef de cuisine at Interlude Restaurant in London, which gave him the sweet chance to make meals for none other than the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.\u003c/p>\n\u003cp>He left for the U.S. in 1988 in a kismet vacation moment that led to chef de cuisine work with a former Le Gavroche chef named Kurt Graising who was opening \u003ca href=\"http://www.231ellsworth.com/\">231 Ellsworth Restaurant\u003c/a> in San Mateo. Lawrence next landed at the (ornate and beautiful) \u003ca href=\"http://www.yelp.com/biz/carnelian-room-san-francisco\">Carnelian Room\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cityscape-bar-and-restaurant-san-francisco\">Cityscape\u003c/a> restaurants in San Francisco, respectively. While at Cityscape, he created the Chefs for Kids program, which raised thousands of dollars for the Tenderloin After School program. Lawrence is also generous with his time for various local charity events. We caught up in person recently to find out more about his culinary style and career. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000-290x193.jpg\" title=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" alt=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61693\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000-290x193.jpg\" title=\"Snapper. Photo courtesy of 1300 on Fillmore\" alt=\"Snapper. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61692\">\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>Bay Area Bites: Can you tell us about your successes & goals?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> The restaurant just celebrated five years of business last October. When we opened the restaurant, it was all fanfare and then the economy crashed. We survived but had to cut back and there was no sous chef, and no general manager. My wife \u003ca href=\"http://newfillmore.com/fillmore-classics/magic-at-1300-fillmore/\">Monetta White\u003c/a> and I did all that. We we’re able to do so with the support of the city and the people who came in. I’m proud of what we’ve achieved. Now I’m looking at expanding. \u003c/p>\n\u003cp>Our gospel brunch is on Sunday. For Easter, we decided to try something different, and keep our hours to the daytime and not open at night. I saw hordes of people walking back up to Pacific Heights as they left brunch. Then when I went to Safeway, I saw a line of people, and there were families and kids walking down here. I remember when we first came here and Monetta lived at Bush and Fillmore. Back then, no one went below Bush Street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\" title=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61689\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000-290x193.jpg\" title=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61690\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000-290x193.jpg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61691\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your best selling menu items...and your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> For the best seller, it’s always the fried chicken. When I walk around and go out, people say that fried chicken is the bestseller. It is so funny because I come from Europe and have worked with Michelin-starred chefs. I have no complaints but my claim to fame is chicken. I just turned 50 in February, and it’s, “Wow, I’m 50 and known for fried chicken.” \u003c/p>\n\u003cp>I am the most proud of dishes like shrimp and grits and fried chicken. The shrimp and grits dishes really got me to look at this cuisine and what we do. Monetta is from Mississippi and we’ve been together for 19 years. We have a similar thing in England where I am from that is cornmeal porridge: sugar, nutmeg, and spice to make it nice and creamy. I cooked the grits more or less the same way and decided to do it without the sugar. Slowly but surely, people became interested and back then, no one was doing this. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> It’s a fine line doing both. I’ve seen many amazing chefs open restaurants and crash. I’ve seen many mediocre chefs succeed because of their business acumen. As a chef, you have to cook what your customers want instead of what your ego wants. It’s about getting that balance. With the restaurant’s earlier days, I had foie gras, lamb, and rabbit and it was great for me but I couldn’t sell it. I never wanted a hamburger but I put one on the menu because people want it. It’s about finding the fine line between your own ego and what makes sense and sells. That way, you can hopefully still enjoy what you do.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> My thing is chocolate \u003ca href=\"http://en.wikipedia.org/wiki/HobNob\">HobNobs\u003c/a>. You call them cookies, and I call them biscuits. I don’t buy them because I can’t eat just one. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> We live right above the restaurant. The commute is awesome. I love it. If I get five minutes for myself, I can go upstairs. It gives me just enough time to recharge my batteries. I can pop down if someone is here and wants to say hello, which is the least I can do if they have come all this way to eat at my restaurant. 1300 is my love and will be my love for the rest of my life. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/vTGMT\">Map\u003c/a>\u003cbr>\n1300 Fillmore St.\u003cbr>\nSan Francisco CA 94115\u003cbr>\n(415) 771-7100\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\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>\u003ca href=\"http://blogs.kqed.org/checkplease/2012/09/19/1300-on-fillmore-restaurant-info/\">\u003cstrong>1300 on Fillmore\u003c/strong> was featured on KQED's Check, Please! Bay Area\u003c/a> in 2012.\u003cbr>\nWatch the restaurant segment from the show:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gRgtpPcvnS0'\n title='//www.youtube.com/embed/gRgtpPcvnS0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60681/grits-fried-chicken-and-gospel-brunch-chef-david-lawrence-discusses-life-at-1300-on-fillmore","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1962","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16244","bayareabites_14453","bayareabites_763","bayareabites_14744","bayareabites_422"],"featImg":"bayareabites_61664","label":"bayareabites"},"bayareabites_61224":{"type":"posts","id":"bayareabites_61224","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61224","score":null,"sort":[1367606408000]},"guestAuthors":[],"slug":"chef-edward-lee-adds-korean-spice-to-southern-comfort-food","title":"Chef Edward Lee Adds Korean Spice To Southern Comfort Food","publishDate":1367606408,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61228\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\" alt=\"Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\" width=\"1120\" height=\"1121\" class=\"size-full wp-image-61228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3\"] \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">The Salt at NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>Korean and Southern food may not seem like a natural pair. But now it's one more example of traditions emulsifying in the great American melting pot. Korean-American chef \u003ca href=\"http://chefedwardlee.com/bio/\">Edward Lee\u003c/a> makes that case with his new cookbook \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen\u003c/em>.\u003c/p>\n\u003cp>Fusion cooking comes naturally to Lee: He grew up in an immigrant neighborhood of Brooklyn surrounded by Jamaicans, Indians, Iranians and Jews.\u003c/p>\n\u003cp>\"When they immigrated to America, my parents deliberately decided they weren't going to live in the big Korean enclaves,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"They wanted to spread out and be amongst other people. That education in cuisine, ranging from so many different immigrant groups probably left more of a lasting impression on me in cuisine than anything else.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Their whole thing was 'You're an American. Be an American,' \" Lee says.\u003c/p>\n\u003cp>But Korean food was a way Lee connected with his grandmother. She rarely spoke of Korea because she didn't have very happy memories, he says, but \"food was the one thing that was kind of sacred and pure and hadn't been torn apart.\"\u003c/p>\n\u003cfigure id=\"attachment_61229\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\" alt=\"Edward Lee's first cookbook, <em>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, </em>features Korean-southern comfort food. <br /><figcaption class=\" wp-caption-text>Photo: Artisan Books\" width=\"250\" class=\"size-full wp-image-61229\" />\u003c/a> Edward Lee's first cookbook, \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, \u003c/em>features Korean-southern comfort food. \u003cbr>Photo: Artisan Books.\u003c/figure>\n\u003cp>As a kid, Lee says he would hang out with her in the kitchen, and at first, she ignored him. \"I would, little by little, start helping her with things,\" he says. \"She got very annoyed by that at first. She's like, 'You're a man. You're not supposed to be here learning how to make kimchi — that's women's work.' \"\u003c/p>\n\u003cp>Over the years, he says, they developed a strong bond that relied on few words.\u003c/p>\n\u003cp>Korean food was also how Lee established himself as a chef. In 1998 he opened a restaurant in Manhattan called Clay, which attracted a clientele that included plenty of celebrities. But the excitement wore off quickly.\u003c/p>\n\u003cp>\"Everything seemed right on paper: Korean kid opens Korean restaurant,\" he says. \"But it just didn't feel right to me, and I wasn't incredibly proud of the food. I felt like it was just an extension of what I thought people wanted me to cook.\"\u003c/p>\n\u003cp>He started to re-evaluate things and decided to travel around the country. The farthest his family had traveled in his childhood was New Jersey. \"That was huge for us,\" he says. \"Although I grew up in America and I was influenced by all of the things that other Americans are, I had no idea what America was. It was this vast unknown beyond New Jersey.\"\u003c/p>\n\u003cp>So in 2001 Lee went to places like Wisconsin and Washington, D.C., for the first time. And it was in Louisville at the Kentucky Derby that he fell in love with the South.\u003c/p>\n\u003cp>Within a year he had moved there to take over a restaurant called \u003ca href=\"http://610magnolia.com/\">610 Magnolia\u003c/a> and the fusion instinct kicked in. He started mixing Korean spice with Southern comfort food.\u003c/p>\n\u003cp>\"Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16066892\">umami\u003c/a> side,\" Lee says. \"When they work and you put them together, they are actually are a wonderful marriage.\"\u003c/p>\n\u003cp>Grits, for example, reminded Lee of congee, a rice porridge Koreans usually eat with soy sauce and seafood. So Lee came up with a recipe for lamb braised in soy sauce and served over grits, transforming the sweet taste of the corn into something new.\u003c/p>\n\u003cp>Or take fried chicken. Koreans actually have a long tradition of frying chicken, Lee says. They just have a slightly different method of preparing the chicken for frying. \"The results are almost similar, but it's just different pathways to the same place,\" he says. \"And I find that a lot in Asian cuisine and Southern cuisine.\" \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/03/180588273/recipes-from-smoke-pickles\">Recipes from \u003cem>Smoke & Pickles\u003c/em>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Edward Lee's culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother's kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.","status":"publish","parent":0,"modified":1367634633,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":752},"headData":{"title":"Chef Edward Lee Adds Korean Spice To Southern Comfort Food | KQED","description":"Edward Lee's culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother's kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Edward Lee Adds Korean Spice To Southern Comfort Food","datePublished":"2013-05-03T18:40:08.000Z","dateModified":"2013-05-04T02:30:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61224 http://blogs.kqed.org/bayareabites/?p=61224","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/03/chef-edward-lee-adds-korean-spice-to-southern-comfort-food/","disqusTitle":"Chef Edward Lee Adds Korean Spice To Southern Comfort Food","nprByline":"Lydia Zuraw","nprStoryId":"180334026","nprApiLink":"http://api.npr.org/query?id=180334026&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food?ft=3&f=180334026","nprRetrievedStory":"1","nprPubDate":"Fri, 03 May 2013 12:14:00 -0400","nprStoryDate":"Fri, 03 May 2013 04:00:00 -0400","nprLastModifiedDate":"Fri, 03 May 2013 12:14:16 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3?orgId=1&topicId=1053&ft=3&f=180334026","nprAudioM3u":"http://api.npr.org/m3u/1180755989-590080.m3u?orgId=1&topicId=1053&ft=3&f=180334026","path":"/bayareabites/61224/chef-edward-lee-adds-korean-spice-to-southern-comfort-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3?orgId=1&topicId=1053&ft=3&f=180334026","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61228\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\" alt=\"Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\" width=\"1120\" height=\"1121\" class=\"size-full wp-image-61228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">The Salt at NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>Korean and Southern food may not seem like a natural pair. But now it's one more example of traditions emulsifying in the great American melting pot. Korean-American chef \u003ca href=\"http://chefedwardlee.com/bio/\">Edward Lee\u003c/a> makes that case with his new cookbook \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen\u003c/em>.\u003c/p>\n\u003cp>Fusion cooking comes naturally to Lee: He grew up in an immigrant neighborhood of Brooklyn surrounded by Jamaicans, Indians, Iranians and Jews.\u003c/p>\n\u003cp>\"When they immigrated to America, my parents deliberately decided they weren't going to live in the big Korean enclaves,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"They wanted to spread out and be amongst other people. That education in cuisine, ranging from so many different immigrant groups probably left more of a lasting impression on me in cuisine than anything else.\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>\"Their whole thing was 'You're an American. Be an American,' \" Lee says.\u003c/p>\n\u003cp>But Korean food was a way Lee connected with his grandmother. She rarely spoke of Korea because she didn't have very happy memories, he says, but \"food was the one thing that was kind of sacred and pure and hadn't been torn apart.\"\u003c/p>\n\u003cfigure id=\"attachment_61229\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\" alt=\"Edward Lee's first cookbook, <em>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, </em>features Korean-southern comfort food. <br /><figcaption class=\" wp-caption-text>Photo: Artisan Books\" width=\"250\" class=\"size-full wp-image-61229\" />\u003c/a> Edward Lee's first cookbook, \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, \u003c/em>features Korean-southern comfort food. \u003cbr>Photo: Artisan Books.\u003c/figure>\n\u003cp>As a kid, Lee says he would hang out with her in the kitchen, and at first, she ignored him. \"I would, little by little, start helping her with things,\" he says. \"She got very annoyed by that at first. She's like, 'You're a man. You're not supposed to be here learning how to make kimchi — that's women's work.' \"\u003c/p>\n\u003cp>Over the years, he says, they developed a strong bond that relied on few words.\u003c/p>\n\u003cp>Korean food was also how Lee established himself as a chef. In 1998 he opened a restaurant in Manhattan called Clay, which attracted a clientele that included plenty of celebrities. But the excitement wore off quickly.\u003c/p>\n\u003cp>\"Everything seemed right on paper: Korean kid opens Korean restaurant,\" he says. \"But it just didn't feel right to me, and I wasn't incredibly proud of the food. I felt like it was just an extension of what I thought people wanted me to cook.\"\u003c/p>\n\u003cp>He started to re-evaluate things and decided to travel around the country. The farthest his family had traveled in his childhood was New Jersey. \"That was huge for us,\" he says. \"Although I grew up in America and I was influenced by all of the things that other Americans are, I had no idea what America was. It was this vast unknown beyond New Jersey.\"\u003c/p>\n\u003cp>So in 2001 Lee went to places like Wisconsin and Washington, D.C., for the first time. And it was in Louisville at the Kentucky Derby that he fell in love with the South.\u003c/p>\n\u003cp>Within a year he had moved there to take over a restaurant called \u003ca href=\"http://610magnolia.com/\">610 Magnolia\u003c/a> and the fusion instinct kicked in. He started mixing Korean spice with Southern comfort food.\u003c/p>\n\u003cp>\"Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16066892\">umami\u003c/a> side,\" Lee says. \"When they work and you put them together, they are actually are a wonderful marriage.\"\u003c/p>\n\u003cp>Grits, for example, reminded Lee of congee, a rice porridge Koreans usually eat with soy sauce and seafood. So Lee came up with a recipe for lamb braised in soy sauce and served over grits, transforming the sweet taste of the corn into something new.\u003c/p>\n\u003cp>Or take fried chicken. Koreans actually have a long tradition of frying chicken, Lee says. They just have a slightly different method of preparing the chicken for frying. \"The results are almost similar, but it's just different pathways to the same place,\" he says. \"And I find that a lot in Asian cuisine and Southern cuisine.\" \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/03/180588273/recipes-from-smoke-pickles\">Recipes from \u003cem>Smoke & Pickles\u003c/em>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61224/chef-edward-lee-adds-korean-spice-to-southern-comfort-food","authors":["byline_bayareabites_61224"],"categories":["bayareabites_2998","bayareabites_63","bayareabites_2090","bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_61"],"tags":["bayareabites_2835","bayareabites_11662","bayareabites_11663","bayareabites_494","bayareabites_422"],"featImg":"bayareabites_61249","label":"bayareabites"},"bayareabites_60331":{"type":"posts","id":"bayareabites_60331","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60331","score":null,"sort":[1366350017000]},"guestAuthors":[],"slug":"a-charleston-kitchen-full-of-foraged-and-forgotten-foods","title":"A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods","publishDate":1366350017,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60344\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lee-brothers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lee-brothers-1024x576.jpg\" alt=\"Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine. Photo: Squire Fox/Clarkson Potter\" width=\"1024\" height=\"576\" class=\"size-large wp-image-60344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine. Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130418_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods\">NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>A new cookbook by the Lee brothers just might inspire daydreams of a food-centric vacation to South Carolina. It's called \u003cem>The Lee Bros. Charleston Kitchen\u003c/em>, and in it, Matt and Ted Lee feature recipes and stories from the Southern port city they grew up in. The brothers joined NPR's Melissa Block to talk about Charleston's distinctive food culture, starting with the dishes that they'd put on a typical Charleston menu.\u003c/p>\n\u003cp>\"I would start with kumquat sparklers, with the flavor of backyard kumquats, which are like tangerines,\" Matt says. \"Also, classic Charleston cheese biscuits with a single pecan pressed into it, and savory benne wafers — sesame seed wafers.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/177362137/the-lee-bros-charleston-kitchen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-bookcover.jpg\" alt=\"The Lee Bros. Charleston Kitchen\" width=\"300\" height=\"314\" class=\"alignleft size-full wp-image-60345\">\u003c/a>For the second course, Ted says, \"we'd do a she-crab soup, and then we'd do a shrimp and grits,\" he says. \"For vegetables, I think this is the perfect time to do chainey briar; it's growing really well out on Sullivan's Island. We'd do some \u003ca href=\"#briar\">Grilled Chainey Briar\u003c/a>.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Chainey briar is a native weed or vine,\" Ted explains. \"It's \u003cem>Smilax\u003c/em> botanically. It's something that grows on fence lines, it grows on sand dunes at the beaches and it has, in the spring right about now, a tender tip, a shoot that is delicious.\"\u003c/p>\n\u003cp>It looks, quite frankly, like a weed, and might be a bit of an acquired taste — but the brothers say it's worth acquiring. \"It's pretty rangy, and that's the appeal, in terms of flavor,\" Matt says. It tastes like asparagus but with this extra sort of reckless green thing. Sometimes we describe it as tasting like asparagus with olive oil already on it.\"\u003c/p>\n\u003cp>For dessert, the brothers would serve \u003ca href=\"#torte\">Huguenot Torte\u003c/a>, an iconic Charleston dish. \"Hugeonot torte has this nice meringue-like crisp top, but then a sludgy caramel and apple and pecan bottom to it,\" Matt says. \"It's got flour but tons of leavening — so it just puffs up in the oven, then collapses and creates this very interesting and uniquely Charleston dessert.\"\u003c/p>\n\u003cp>\u003cstrong>Southern Food With Less Pork And More Loquats\u003c/strong>\u003c/p>\n\u003cp>The Lee brothers, who were born in New York but grew up in Charleston, have written two previous cookbooks highlighting Southern cuisine. This is their first to focus just on the city of their youth, and their choice is more than just hometown favoritism: Charleston's culinary tradition is unusual, with dishes and traditions you won't find in other parts of the South.\u003c/p>\n\u003cp>\"It's naturally about the seafood and also about the poultry,\" Matt explains. \"The much-heralded, like, 'porkopolis' of the South doesn't really exist so much in Charleston, because it was never a place to raise cattle or pigs, being so marshy.\"\u003c/p>\n\u003cp>It's not just the meat that makes Charleston stand out; there's also a rich variety of local produce. \"I think another thing that visitors to Charleston are surprised by is just how close the farms are — the rural part of Charleston — to the city,\" Ted says.\u003c/p>\n\u003cp>You might not even need to find a farmer to get fresh food. \"Even downtown — we grew up downtown in the historic district — we're surrounded by fruits of all kinds, like kumquats, loquats, mulberries, figs, pomegranates, bananas, citrus,\" Ted says. \"They all grow downtown, and you grow up sort of knowing where the trees are and which ones taste best.\"\u003c/p>\n\u003cp>Call it \"foraging\" or call it \"stealing,\" snagging fruit off someone else's tree is certainly possible in Charleston. \"There are a lot of secrets in back alleys in Charleston that yield great fruits and herbs.\" The trick to harvesting that bounty without ruining your neighborly relations? \"Be very polite,\" Ted says — and, Matt adds, be sure to smile. \"That's awfully disarming,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Taking Cues From The Past\u003c/strong>\u003c/p>\n\u003cp>In addition to highlighting Charleston's current food culture, Matt and Ted Lee also looked to Charleston's history to find old recipes that might have been forgotten. Cookbooks from the 19th century were particularly inspiring, Ted says. \"They tell a story so diverse and varied about the different types of vegetables that were grown in the low country, some of which are rarely found, like salsify, tania — it's a root vegetable,\" he says. \"It's nice to be able to draw from the past to inform your kitchen in the present.\"\u003c/p>\n\u003cp>One recipe in the new cookbook comes from an even more distant past — a dessert from the 1700s called \u003ca href=\"#syllabub\">Syllabub\u003c/a>. \"Despite the fact that it appears in all the old cookbooks, Matt and I have never been served it — either in a Charleston restaurant or a Charleston home,\" Ted says. \"So we just tried it ourselves. It's basically very simple — it's fortified wine that's been seasoned with lemon juice and lemon peel, a little bit of sugar, sometimes spices, and whipped with cream until it's sort of this airy, fluffy, alcoholic whipped cream that goes really well with fruit.\"\u003c/p>\n\u003cp>If you want to follow Matt and Ted and take a stab at Syllabub, a recipe is below, as well as recipes for Huguenot Torte and Grilled Chainey Briar. But be warned: You might need to plan a trip to Charleston to enjoy that chainey briar. You won't find it in grocery stores or farmers markets, and will have better luck harvesting it yourself. Like fresh kumquats off the tree or oysters from the ocean, it's a location-bound delicacy. As Matt Lee, who lives in Charleston today, puts it, \"it's just one of those things that you have to live here to really appreciate.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"briar\">\u003c/a>Recipe: Grilled Chainey Briar\u003c/h3>\n\u003cfigure id=\"attachment_60346\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-chaineybriar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-chaineybriar-290x290.jpg\" alt=\"Chainey briar grows wild around Charleston, S.C. Photo: Matt Lee and Ted Lee/Clarkson Potter\" width=\"290\" height=\"290\" class=\"size-medium wp-image-60346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chainey briar grows wild around Charleston, S.C. Photo: Matt Lee and Ted Lee/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>Chainey briar is what Charlestonians of a certain age call the tender shoots of the smilax (aka cat briar) vine, which can be found growing in the dunes and along sandy fence lines throughout the area. The distinctive spade-shaped leaves distinguish smilax from other vines growing in the same terrain. When raw, chainey briar has a delicious asparagus-and-olive-oil flavor that is fresh and green; lightly cooked, it is even more appetizing and tender. Chainey briar appears most often in community cookbooks of the rural sea islands, like Edisto and Yonge's.\u003c/p>\n\u003cp>Most chainey briar found among the dunes or in metropolitan Charleston are thin, curly tendrils, although our friend Tom, who gentleman-farms on Johns Island, recently introduced us to \"bull briar,\" the thicker sprouts of mature smilax vines that grow in the forested areas of the sea islands. Bull briar, which truly resembles large asparagus, would seem to represent more vegetable for one's effort, but it is found so high in the trees that a pole pruner is usually required to harvest it. We're just as happy to spend the afternoon on a path to the beach, eating every third tendril we pick, until the basket is full.\u003c/p>\n\u003cp>Chainey briar almost never appears in the farmer's markets, so you must forage for it yourself (or ingratiate yourself to farmer Sidi Limehouse [see page 94 of The Lee Bros. Charleston Kitchen], who will occasionally indulge good friends with a basketful). Its flavor is robust enough that it grills well, wilting and charring in places. Dressed with oil and lemon, it makes for an exciting side dish with pre-colonial roots.\u003c/p>\n\u003cp>1 pound chainey briar\u003cbr>1 tablespoon extra-virgin olive oil, plus more for the pan\u003cbr>Kosher salt and freshly ground black pepper\u003cbr>2 teaspoons fresh lemon juice\u003c/p>\n\u003cp>1. Thoroughly wash the chainey briar, removing any ants or foreign matter and pinching off the stem ends (which will toughen as they age) so only the tender parts remain. Toss the chainey briar in a large bowl with the olive oil to coat, scatter 1/2 teaspoon salt over the bowl, and toss again.\u003c/p>\n\u003cp>2. Lightly oil a grill pan, and place it over high heat. When a drop of water sizzles when dropped on the pan, spread the chainey briar in an even layer about 1/2 inch high (you may have to grill multiple batches, depending on the size of your pan). Allow the chainey briar to sizzle and pop for a minute or two, until the tips of some begin to blacken. Use tongs to shuffle the chainey briar on the grill pan and allow them to cook a minute or two more, until almost all the fronds show signs of wilting. Reserve the chainey briar in a large covered bowl as you move on to grill another batch.\u003c/p>\n\u003cp>3. When all the chainey briar is wilted and charred, dress it with the lemon juice, toss lightly, and season to taste with salt and black pepper. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"torte\">\u003c/a>Recipe: Huguenot Torte\u003c/h3>\n\u003cfigure id=\"attachment_60347\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothershuguenot-torte.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothershuguenot-torte-290x290.jpg\" alt=\"Huguenot torte has gooey caramel beneath a crackly top Photo: Squire Fox/Clarkson Potter\" width=\"290\" height=\"290\" class=\"size-medium wp-image-60347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Huguenot torte has gooey caramel beneath a crackly top Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves: 6 to 8\u003c/em>\u003cbr>\u003cem>Time: 55 minutes, 10 minutes cooling\u003c/em>\u003c/p>\n\u003cp>Imagine that a blondie and an apple-pecan pie got into a crusty-gooey, sticky-delicious accident in a baking dish, and you'll approximate the ultra-decadence of this dessert. Until relatively recently, Charlestonians believed that this confection, as the title might suggest, came to Charleston with the French Huguenots, who settled in the city in the eighteenth century, and that it was a rustic cousin of elegant pâtisseries. But in the 1990s, the culinary historian and Lowcountry native John Martin Taylor tracked down the woman to whom the recipe is attributed in Charleston Receipts, and learned that she'd encountered the dish as \"Ozark Pudding\" while visiting relatives in Arkansas in the 1940s. She had brought the recipe back to Charleston, and put the dessert on the menu of the Huguenot Tavern, where she was a cook.\u003c/p>\n\u003cp>The fact that this dessert has become as much an icon of Charleston home cooking as Charleston Okra Soup [see page 74 of The Lee Bros. Charleston Kitchen] and She-Crab Soup [page 77] seems odd — but it's all part of \"Charleston's food pattern,\" as May A. Pyatt wrote in a 1950 review of Charleston Receipts in the News and Courier. Another interesting note: not many Charleston restaurants these days offer the torte — or even variants upon it — but it is almost always offered on menus at the tea rooms [see page 79] that open in the spring throughout the area. You should master it yourself; it's easy to make and easy to eat, and nice to have in your repertoire.\u003c/p>\n\u003cp>When we're serving this dish for guests, we often temper its sweetness by whipping a small amount of buttermilk or sour cream into the whipped cream garnish.\u003c/p>\n\u003cp>unsalted butter for greasing the dish\u003cbr>2 large eggs\u003cbr>1 1/3 cups sugar\u003cbr>1/4 cup all-purpose flour\u003cbr>2 1/2 teaspoons baking powder\u003cbr>1/4 teaspoon kosher salt\u003cbr>1 Granny Smith or other tart apple, cored, peeled, and diced (1 cup)\u003cbr>1 cup chopped pecans\u003cbr>1 teaspoon pure vanilla extract\u003cbr>1/2 cup heavy cream\u003cbr>2 tablespoons whole buttermilk or sour cream\u003c/p>\n\u003cp>1. Preheat the oven to 325 degrees F. Grease a 2-quart baking dish.\u003c/p>\n\u003cp>2. In a large bowl, beat the eggs with a whisk until they're creamy and frothy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition.\u003c/p>\n\u003cp>3. Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes.\u003c/p>\n\u003cp>4. Whip the cream with the buttermilk until stiff peaks form. Cut into individual portions — they will be lumpen and misshapen, with shards of crust and spoonfuls of ooze, but no matter — and serve with dollops of the whipped cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"syllabub\">\u003c/a>Recipe: Syllabub With Rosemary-Glazed Figs\u003c/h3>\n\u003cfigure id=\"attachment_60343\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-syllabub.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-syllabub.jpg\" alt=\"Syllabub is a traditional dessert featuring sherry, cream and sugar. Photo: Squire Fox/Clarkson Potter\" width=\"666\" height=\"500\" class=\"size-full wp-image-60343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Syllabub is a traditional dessert featuring sherry, cream and sugar. Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves: 4 \u003c/em>\u003cbr>\u003cem>Time: 1 hour 15 minutes, including chilling\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syllabub\u003c/strong>\u003c/p>\n\u003cp>1/2 cup Sercial Madeira or Amontillado sherry\u003cbr>Peel of 1/2 lemon\u003cbr>1 tablespoon fresh lemon juice\u003cbr>1 1/2 tablespoons sugar\u003cbr>Pinch of kosher salt\u003cbr>1 cup heavy cream, cold\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosemary-glazed figs\u003c/strong>\u003c/p>\n\u003cp>1/2 cup sugar\u003cbr>2 (3-inch) long sprigs rosemary\u003cbr>Pinch of kosher salt\u003cbr>4 ounces fresh figs (about 4 large), stemmed and quartered\u003c/p>\n\u003cp>1. Make the syllabub: Put all syllabub ingredients except for the cream into a large bowl, and whisk until the sugar has dissolved, about a minute. Let stand in the fridge, about 1 hour.\u003c/p>\n\u003cp>2.\u003cstrong> \u003c/strong>Make the rosemary-glazed figs: Heat the sugar and 1/4 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Add the rosemary and the salt, stir for about 30 seconds to dissolve the salt and bruise the rosemary, and turn off the heat. Cover and let cool to room temperature, about 20 minutes.\u003c/p>\n\u003cp>3\u003cstrong>. \u003c/strong>Put the figs in a small bowl, drizzle 2 to 3 tablespoons of the rosemary syrup over them, and toss gently to coat. (If the figs are less than ripe, let them stand in the syrup for 30 minutes to sweeten.) Reserve the remaining syrup for another use, such as sweetening lemonade.\u003c/p>\n\u003cp>4. Remove the lemon peel from the wine mixture. Pour the cream into the wine and whisk by hand until the cream is thick and holds its shape, about 2 minutes. Divide the syllabub among four wine glasses or sundae cups and spoon the rosemary-glazed figs over each serving.\u003c/p>\n\u003cp>\u003cstrong>Syllabub with Strawberries and Black Pepper\u003c/strong>\u003c/p>\n\u003cp>For a springtime variation on Syllabub with Rosemary-Glazed Figs, make Syllabub with Strawberries and Black Pepper. Simply substitute for the rosemary-glazed figs 4 ounces strawberries that have been quartered and tossed a few times with sugar to taste (a teaspoon or two) until the sugar has dissolved. (Add a few drops water, if needed, to dissolve). Spoon the strawberries over each serving of Syllabub, then grind a bit of black pepper over the top of each and serve.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>The Lee Bros. Charleston Cookbook\u003cem> by Matt Lee and Ted Lee. Copyright 2013 by Matt Lee and Ted Lee. Excerpted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>More on the Lee Bros.\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=125832027\">Classic Southern Food Gets A Makeover\u003c/a> (NPR Food)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6650215\">Recipes That Passed a Cookbook Critic's Test\u003c/a> (Kitchen Window, NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they've turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.","status":"publish","parent":0,"modified":1366351205,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":49,"wordCount":2498},"headData":{"title":"A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods | KQED","description":"The Lee brothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they've turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods","datePublished":"2013-04-19T05:40:17.000Z","dateModified":"2013-04-19T06:00:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60331 http://blogs.kqed.org/bayareabites/?p=60331","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/18/a-charleston-kitchen-full-of-foraged-and-forgotten-foods/","disqusTitle":"A 'Charleston Kitchen' Full Of Foraged And Forgotten Foods","nprByline":"NPR Staff","nprStoryId":"177367797","nprApiLink":"http://api.npr.org/query?id=177367797&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods?ft=3&f=177367797","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Apr 2013 22:26:00 -0400","nprStoryDate":"Thu, 18 Apr 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 18 Apr 2013 22:26:00 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130418_atc_15.mp3?orgId=1&topicId=1033&ft=3&f=177367797","nprAudioM3u":"http://api.npr.org/m3u/1177826067-b30d22.m3u?orgId=1&topicId=1033&ft=3&f=177367797","path":"/bayareabites/60331/a-charleston-kitchen-full-of-foraged-and-forgotten-foods","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130418_atc_15.mp3?orgId=1&topicId=1033&ft=3&f=177367797","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60344\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lee-brothers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lee-brothers-1024x576.jpg\" alt=\"Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine. Photo: Squire Fox/Clarkson Potter\" width=\"1024\" height=\"576\" class=\"size-large wp-image-60344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Lee (left) and Ted Lee (right) grew up in Charleston, S.C. After leaving the South as young adults, they founded a mail-order food company, The Lee Bros. Boiled Peanut Catalogue. They have written two previous cookbooks of Southern cuisine. Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130418_atc_15.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/04/18/177367797/a-charleston-kitchen-full-of-foraged-and-forgotten-foods\">NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>A new cookbook by the Lee brothers just might inspire daydreams of a food-centric vacation to South Carolina. It's called \u003cem>The Lee Bros. Charleston Kitchen\u003c/em>, and in it, Matt and Ted Lee feature recipes and stories from the Southern port city they grew up in. The brothers joined NPR's Melissa Block to talk about Charleston's distinctive food culture, starting with the dishes that they'd put on a typical Charleston menu.\u003c/p>\n\u003cp>\"I would start with kumquat sparklers, with the flavor of backyard kumquats, which are like tangerines,\" Matt says. \"Also, classic Charleston cheese biscuits with a single pecan pressed into it, and savory benne wafers — sesame seed wafers.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/177362137/the-lee-bros-charleston-kitchen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-bookcover.jpg\" alt=\"The Lee Bros. Charleston Kitchen\" width=\"300\" height=\"314\" class=\"alignleft size-full wp-image-60345\">\u003c/a>For the second course, Ted says, \"we'd do a she-crab soup, and then we'd do a shrimp and grits,\" he says. \"For vegetables, I think this is the perfect time to do chainey briar; it's growing really well out on Sullivan's Island. We'd do some \u003ca href=\"#briar\">Grilled Chainey Briar\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>\"Chainey briar is a native weed or vine,\" Ted explains. \"It's \u003cem>Smilax\u003c/em> botanically. It's something that grows on fence lines, it grows on sand dunes at the beaches and it has, in the spring right about now, a tender tip, a shoot that is delicious.\"\u003c/p>\n\u003cp>It looks, quite frankly, like a weed, and might be a bit of an acquired taste — but the brothers say it's worth acquiring. \"It's pretty rangy, and that's the appeal, in terms of flavor,\" Matt says. It tastes like asparagus but with this extra sort of reckless green thing. Sometimes we describe it as tasting like asparagus with olive oil already on it.\"\u003c/p>\n\u003cp>For dessert, the brothers would serve \u003ca href=\"#torte\">Huguenot Torte\u003c/a>, an iconic Charleston dish. \"Hugeonot torte has this nice meringue-like crisp top, but then a sludgy caramel and apple and pecan bottom to it,\" Matt says. \"It's got flour but tons of leavening — so it just puffs up in the oven, then collapses and creates this very interesting and uniquely Charleston dessert.\"\u003c/p>\n\u003cp>\u003cstrong>Southern Food With Less Pork And More Loquats\u003c/strong>\u003c/p>\n\u003cp>The Lee brothers, who were born in New York but grew up in Charleston, have written two previous cookbooks highlighting Southern cuisine. This is their first to focus just on the city of their youth, and their choice is more than just hometown favoritism: Charleston's culinary tradition is unusual, with dishes and traditions you won't find in other parts of the South.\u003c/p>\n\u003cp>\"It's naturally about the seafood and also about the poultry,\" Matt explains. \"The much-heralded, like, 'porkopolis' of the South doesn't really exist so much in Charleston, because it was never a place to raise cattle or pigs, being so marshy.\"\u003c/p>\n\u003cp>It's not just the meat that makes Charleston stand out; there's also a rich variety of local produce. \"I think another thing that visitors to Charleston are surprised by is just how close the farms are — the rural part of Charleston — to the city,\" Ted says.\u003c/p>\n\u003cp>You might not even need to find a farmer to get fresh food. \"Even downtown — we grew up downtown in the historic district — we're surrounded by fruits of all kinds, like kumquats, loquats, mulberries, figs, pomegranates, bananas, citrus,\" Ted says. \"They all grow downtown, and you grow up sort of knowing where the trees are and which ones taste best.\"\u003c/p>\n\u003cp>Call it \"foraging\" or call it \"stealing,\" snagging fruit off someone else's tree is certainly possible in Charleston. \"There are a lot of secrets in back alleys in Charleston that yield great fruits and herbs.\" The trick to harvesting that bounty without ruining your neighborly relations? \"Be very polite,\" Ted says — and, Matt adds, be sure to smile. \"That's awfully disarming,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Taking Cues From The Past\u003c/strong>\u003c/p>\n\u003cp>In addition to highlighting Charleston's current food culture, Matt and Ted Lee also looked to Charleston's history to find old recipes that might have been forgotten. Cookbooks from the 19th century were particularly inspiring, Ted says. \"They tell a story so diverse and varied about the different types of vegetables that were grown in the low country, some of which are rarely found, like salsify, tania — it's a root vegetable,\" he says. \"It's nice to be able to draw from the past to inform your kitchen in the present.\"\u003c/p>\n\u003cp>One recipe in the new cookbook comes from an even more distant past — a dessert from the 1700s called \u003ca href=\"#syllabub\">Syllabub\u003c/a>. \"Despite the fact that it appears in all the old cookbooks, Matt and I have never been served it — either in a Charleston restaurant or a Charleston home,\" Ted says. \"So we just tried it ourselves. It's basically very simple — it's fortified wine that's been seasoned with lemon juice and lemon peel, a little bit of sugar, sometimes spices, and whipped with cream until it's sort of this airy, fluffy, alcoholic whipped cream that goes really well with fruit.\"\u003c/p>\n\u003cp>If you want to follow Matt and Ted and take a stab at Syllabub, a recipe is below, as well as recipes for Huguenot Torte and Grilled Chainey Briar. But be warned: You might need to plan a trip to Charleston to enjoy that chainey briar. You won't find it in grocery stores or farmers markets, and will have better luck harvesting it yourself. Like fresh kumquats off the tree or oysters from the ocean, it's a location-bound delicacy. As Matt Lee, who lives in Charleston today, puts it, \"it's just one of those things that you have to live here to really appreciate.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"briar\">\u003c/a>Recipe: Grilled Chainey Briar\u003c/h3>\n\u003cfigure id=\"attachment_60346\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-chaineybriar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-chaineybriar-290x290.jpg\" alt=\"Chainey briar grows wild around Charleston, S.C. Photo: Matt Lee and Ted Lee/Clarkson Potter\" width=\"290\" height=\"290\" class=\"size-medium wp-image-60346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chainey briar grows wild around Charleston, S.C. Photo: Matt Lee and Ted Lee/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>Chainey briar is what Charlestonians of a certain age call the tender shoots of the smilax (aka cat briar) vine, which can be found growing in the dunes and along sandy fence lines throughout the area. The distinctive spade-shaped leaves distinguish smilax from other vines growing in the same terrain. When raw, chainey briar has a delicious asparagus-and-olive-oil flavor that is fresh and green; lightly cooked, it is even more appetizing and tender. Chainey briar appears most often in community cookbooks of the rural sea islands, like Edisto and Yonge's.\u003c/p>\n\u003cp>Most chainey briar found among the dunes or in metropolitan Charleston are thin, curly tendrils, although our friend Tom, who gentleman-farms on Johns Island, recently introduced us to \"bull briar,\" the thicker sprouts of mature smilax vines that grow in the forested areas of the sea islands. Bull briar, which truly resembles large asparagus, would seem to represent more vegetable for one's effort, but it is found so high in the trees that a pole pruner is usually required to harvest it. We're just as happy to spend the afternoon on a path to the beach, eating every third tendril we pick, until the basket is full.\u003c/p>\n\u003cp>Chainey briar almost never appears in the farmer's markets, so you must forage for it yourself (or ingratiate yourself to farmer Sidi Limehouse [see page 94 of The Lee Bros. Charleston Kitchen], who will occasionally indulge good friends with a basketful). Its flavor is robust enough that it grills well, wilting and charring in places. Dressed with oil and lemon, it makes for an exciting side dish with pre-colonial roots.\u003c/p>\n\u003cp>1 pound chainey briar\u003cbr>1 tablespoon extra-virgin olive oil, plus more for the pan\u003cbr>Kosher salt and freshly ground black pepper\u003cbr>2 teaspoons fresh lemon juice\u003c/p>\n\u003cp>1. Thoroughly wash the chainey briar, removing any ants or foreign matter and pinching off the stem ends (which will toughen as they age) so only the tender parts remain. Toss the chainey briar in a large bowl with the olive oil to coat, scatter 1/2 teaspoon salt over the bowl, and toss again.\u003c/p>\n\u003cp>2. Lightly oil a grill pan, and place it over high heat. When a drop of water sizzles when dropped on the pan, spread the chainey briar in an even layer about 1/2 inch high (you may have to grill multiple batches, depending on the size of your pan). Allow the chainey briar to sizzle and pop for a minute or two, until the tips of some begin to blacken. Use tongs to shuffle the chainey briar on the grill pan and allow them to cook a minute or two more, until almost all the fronds show signs of wilting. Reserve the chainey briar in a large covered bowl as you move on to grill another batch.\u003c/p>\n\u003cp>3. When all the chainey briar is wilted and charred, dress it with the lemon juice, toss lightly, and season to taste with salt and black pepper. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"torte\">\u003c/a>Recipe: Huguenot Torte\u003c/h3>\n\u003cfigure id=\"attachment_60347\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothershuguenot-torte.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothershuguenot-torte-290x290.jpg\" alt=\"Huguenot torte has gooey caramel beneath a crackly top Photo: Squire Fox/Clarkson Potter\" width=\"290\" height=\"290\" class=\"size-medium wp-image-60347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Huguenot torte has gooey caramel beneath a crackly top Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves: 6 to 8\u003c/em>\u003cbr>\u003cem>Time: 55 minutes, 10 minutes cooling\u003c/em>\u003c/p>\n\u003cp>Imagine that a blondie and an apple-pecan pie got into a crusty-gooey, sticky-delicious accident in a baking dish, and you'll approximate the ultra-decadence of this dessert. Until relatively recently, Charlestonians believed that this confection, as the title might suggest, came to Charleston with the French Huguenots, who settled in the city in the eighteenth century, and that it was a rustic cousin of elegant pâtisseries. But in the 1990s, the culinary historian and Lowcountry native John Martin Taylor tracked down the woman to whom the recipe is attributed in Charleston Receipts, and learned that she'd encountered the dish as \"Ozark Pudding\" while visiting relatives in Arkansas in the 1940s. She had brought the recipe back to Charleston, and put the dessert on the menu of the Huguenot Tavern, where she was a cook.\u003c/p>\n\u003cp>The fact that this dessert has become as much an icon of Charleston home cooking as Charleston Okra Soup [see page 74 of The Lee Bros. Charleston Kitchen] and She-Crab Soup [page 77] seems odd — but it's all part of \"Charleston's food pattern,\" as May A. Pyatt wrote in a 1950 review of Charleston Receipts in the News and Courier. Another interesting note: not many Charleston restaurants these days offer the torte — or even variants upon it — but it is almost always offered on menus at the tea rooms [see page 79] that open in the spring throughout the area. You should master it yourself; it's easy to make and easy to eat, and nice to have in your repertoire.\u003c/p>\n\u003cp>When we're serving this dish for guests, we often temper its sweetness by whipping a small amount of buttermilk or sour cream into the whipped cream garnish.\u003c/p>\n\u003cp>unsalted butter for greasing the dish\u003cbr>2 large eggs\u003cbr>1 1/3 cups sugar\u003cbr>1/4 cup all-purpose flour\u003cbr>2 1/2 teaspoons baking powder\u003cbr>1/4 teaspoon kosher salt\u003cbr>1 Granny Smith or other tart apple, cored, peeled, and diced (1 cup)\u003cbr>1 cup chopped pecans\u003cbr>1 teaspoon pure vanilla extract\u003cbr>1/2 cup heavy cream\u003cbr>2 tablespoons whole buttermilk or sour cream\u003c/p>\n\u003cp>1. Preheat the oven to 325 degrees F. Grease a 2-quart baking dish.\u003c/p>\n\u003cp>2. In a large bowl, beat the eggs with a whisk until they're creamy and frothy. Add the sugar, flour, baking powder, salt, apple, pecans, and vanilla, whisking to combine after each addition.\u003c/p>\n\u003cp>3. Pour the batter into the prepared baking dish and bake for 45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes.\u003c/p>\n\u003cp>4. Whip the cream with the buttermilk until stiff peaks form. Cut into individual portions — they will be lumpen and misshapen, with shards of crust and spoonfuls of ooze, but no matter — and serve with dollops of the whipped cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"syllabub\">\u003c/a>Recipe: Syllabub With Rosemary-Glazed Figs\u003c/h3>\n\u003cfigure id=\"attachment_60343\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-syllabub.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lee-brothers-syllabub.jpg\" alt=\"Syllabub is a traditional dessert featuring sherry, cream and sugar. Photo: Squire Fox/Clarkson Potter\" width=\"666\" height=\"500\" class=\"size-full wp-image-60343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Syllabub is a traditional dessert featuring sherry, cream and sugar. Photo: Squire Fox/Clarkson Potter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves: 4 \u003c/em>\u003cbr>\u003cem>Time: 1 hour 15 minutes, including chilling\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syllabub\u003c/strong>\u003c/p>\n\u003cp>1/2 cup Sercial Madeira or Amontillado sherry\u003cbr>Peel of 1/2 lemon\u003cbr>1 tablespoon fresh lemon juice\u003cbr>1 1/2 tablespoons sugar\u003cbr>Pinch of kosher salt\u003cbr>1 cup heavy cream, cold\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rosemary-glazed figs\u003c/strong>\u003c/p>\n\u003cp>1/2 cup sugar\u003cbr>2 (3-inch) long sprigs rosemary\u003cbr>Pinch of kosher salt\u003cbr>4 ounces fresh figs (about 4 large), stemmed and quartered\u003c/p>\n\u003cp>1. Make the syllabub: Put all syllabub ingredients except for the cream into a large bowl, and whisk until the sugar has dissolved, about a minute. Let stand in the fridge, about 1 hour.\u003c/p>\n\u003cp>2.\u003cstrong> \u003c/strong>Make the rosemary-glazed figs: Heat the sugar and 1/4 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Add the rosemary and the salt, stir for about 30 seconds to dissolve the salt and bruise the rosemary, and turn off the heat. Cover and let cool to room temperature, about 20 minutes.\u003c/p>\n\u003cp>3\u003cstrong>. \u003c/strong>Put the figs in a small bowl, drizzle 2 to 3 tablespoons of the rosemary syrup over them, and toss gently to coat. (If the figs are less than ripe, let them stand in the syrup for 30 minutes to sweeten.) Reserve the remaining syrup for another use, such as sweetening lemonade.\u003c/p>\n\u003cp>4. Remove the lemon peel from the wine mixture. Pour the cream into the wine and whisk by hand until the cream is thick and holds its shape, about 2 minutes. Divide the syllabub among four wine glasses or sundae cups and spoon the rosemary-glazed figs over each serving.\u003c/p>\n\u003cp>\u003cstrong>Syllabub with Strawberries and Black Pepper\u003c/strong>\u003c/p>\n\u003cp>For a springtime variation on Syllabub with Rosemary-Glazed Figs, make Syllabub with Strawberries and Black Pepper. Simply substitute for the rosemary-glazed figs 4 ounces strawberries that have been quartered and tossed a few times with sugar to taste (a teaspoon or two) until the sugar has dissolved. (Add a few drops water, if needed, to dissolve). Spoon the strawberries over each serving of Syllabub, then grind a bit of black pepper over the top of each and serve.\u003c/p>\n\u003cp>\u003cem>Recipes from \u003c/em>The Lee Bros. Charleston Cookbook\u003cem> by Matt Lee and Ted Lee. Copyright 2013 by Matt Lee and Ted Lee. Excerpted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>More on the Lee Bros.\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=125832027\">Classic Southern Food Gets A Makeover\u003c/a> (NPR Food)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6650215\">Recipes That Passed a Cookbook Critic's Test\u003c/a> (Kitchen Window, NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60331/a-charleston-kitchen-full-of-foraged-and-forgotten-foods","authors":["byline_bayareabites_60331"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_472","bayareabites_11588","bayareabites_422","bayareabites_11587","bayareabites_10921"],"featImg":"bayareabites_60344","label":"bayareabites"},"bayareabites_20392":{"type":"posts","id":"bayareabites_20392","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20392","score":null,"sort":[1293462025000]},"guestAuthors":[],"slug":"new-years-buckeyes","title":"New Year's Buckeyes","publishDate":1293462025,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\" alt=\"Buckeyes\" title=\"Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20394\">\u003c/a>\u003cbr>\nThere are many foods that are said to be lucky. Of course during this week right before New Year's Day, folks begin preparing for simple meals of pork, fish or black-eyed peas to bring about a little luck and start 2011 off right. Well I have this friend who insists that really any food is lucky so long as you think it so. She's convinced it's all just a nice longstanding tradition and that we should all create our own in the case we're not big fans of the hearty two-toned legume. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\" alt=\"Making Buckeyes\" title=\"Making Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20395\">\u003c/a>\u003c/p>\n\u003cp>So this year I'm deeming Buckeyes lucky. And why not, really? They're basically the best most adult Reese's you've ever tasted except without the cloyingly sweet aftertaste. They're cloaked in rich dark chocolate and are a cinch to throw together as there's no baking involved. We made these on Christmas Eve at my house and they were an instant hit: they're an old Southern recipe and many people remember them fondly from their childhood. Others just can't stay away from a good old-fashioned peanut butter ball. So for this week leading up to New Year's Day, I encourage you to deem a food that you love lucky, whip it up, and enjoy it wholeheartedly. Whether you're a traditionalist or a maverick peanut butter lover, go to town. Life is short. Eat Buckeyes. \u003c/p>\n\u003cp>\u003cstrong>Buckeyes\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://smittenkitchen.com/2010/10/buckeyes/\">Smitten Kitchen\u003c/a>\u003c/p>\n\u003cp>Yield: 35-40 tablespoon-sized candies\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Deb's recipe is from \u003ca href=\"http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505\">Baked Explorations\u003c/a>, one of my favorite cookbooks of the year. And I love this version of Buckeyes because it cuts way down on the sugar you'll typically see and adds graham cracker crumbs which give them a nice texture. I've gone even further with my adaptation using chunky peanut butter and cutting back on the sugar even further. To make your own graham cracker crumbs, just throw your whole grahams into the food processor and pulse until fine. \u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/4 cup (2 ounces) cream cheese, softened\u003cbr>\n1 1/2 cups chunky peanut butter\u003cbr>\n1 cup graham cracker crumbs (from about 12 graham crackers)\u003cbr>\n2 3/4 cups confectioners’ (powdered) sugar\u003cbr>\n10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled\u003cbr>\n10 ounces dark chocolate (I use 70%), chopped coarsely\u003c/p>\n\u003cp>\u003cem>Method: \u003c/em>\u003cbr>\n1. In the bowl of an electric mixer, beat the peanut butter and cream cheese until just combined. Add the graham cracker crumbs and beat again until just mixed together. Next add the butter and sugar and start mixing slowly so the butter doesn't slosh around. Mix for ten seconds, stop the mixer and scrape down the bowl, then mix again until the mixture is sturdy and looks like a dry cookie dough. Set aside. \u003c/p>\n\u003cp>2. Make the dark chocolate coating: Use either a double boiler or a heat-safe bowl nestled atop a pot of boiling water to melt you chocolate. Stir the chocolate continuously so it doesn't burn and so that it remains smooth. Once melted completely, let it cool enough so that you can dunk your finger in it (around 100 degrees) -- this is the optimal temperature for coating candies. \u003c/p>\n\u003cp>3. Assemble the buckeyes: Line a sheet pan with parchment paper. Using a tablespoon, scoop out a small ball and use your hands to form it into a perfect ball. I used a kitchen scale and measured each ball out to be 1 oz. This way they were all consistent. Place the balls on the prepared sheet with just a little room apart from one another. \u003c/p>\n\u003cp>4. Using a toothpick or a skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coated. You'll inevitably have a few that fall off completely in the chocolate. Practice with a few and you'll get it down. Dip quickly and at an angle. You have a little hole at the top from your skewer which you can quickly push back into place with your fingers. \u003c/p>\n\u003cp>5. Chill the buckeyes until they are set, about 30-40 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Store in an airtight container in the fridge for 5-7 days. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon's New Year's tradition: choose your lucky food! This year it's Buckeyes, the favorite Southern candy made with simple ingredients like peanut butter and chocolate. ","status":"publish","parent":0,"modified":1449093847,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":708},"headData":{"title":"New Year's Buckeyes | KQED","description":"Megan Gordon's New Year's tradition: choose your lucky food! This year it's Buckeyes, the favorite Southern candy made with simple ingredients like peanut butter and chocolate. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Year's Buckeyes","datePublished":"2010-12-27T15:00:25.000Z","dateModified":"2015-12-02T22:04:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20392 http://blogs.kqed.org/bayareabites/?p=20392","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/27/new-years-buckeyes/","disqusTitle":"New Year's Buckeyes","path":"/bayareabites/20392/new-years-buckeyes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_51051.jpg\" alt=\"Buckeyes\" title=\"Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20394\">\u003c/a>\u003cbr>\nThere are many foods that are said to be lucky. Of course during this week right before New Year's Day, folks begin preparing for simple meals of pork, fish or black-eyed peas to bring about a little luck and start 2011 off right. Well I have this friend who insists that really any food is lucky so long as you think it so. She's convinced it's all just a nice longstanding tradition and that we should all create our own in the case we're not big fans of the hearty two-toned legume. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_5091.jpg\" alt=\"Making Buckeyes\" title=\"Making Buckeyes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20395\">\u003c/a>\u003c/p>\n\u003cp>So this year I'm deeming Buckeyes lucky. And why not, really? They're basically the best most adult Reese's you've ever tasted except without the cloyingly sweet aftertaste. They're cloaked in rich dark chocolate and are a cinch to throw together as there's no baking involved. We made these on Christmas Eve at my house and they were an instant hit: they're an old Southern recipe and many people remember them fondly from their childhood. Others just can't stay away from a good old-fashioned peanut butter ball. So for this week leading up to New Year's Day, I encourage you to deem a food that you love lucky, whip it up, and enjoy it wholeheartedly. Whether you're a traditionalist or a maverick peanut butter lover, go to town. Life is short. Eat Buckeyes. \u003c/p>\n\u003cp>\u003cstrong>Buckeyes\u003c/strong>\u003cbr>\nAdapted from: \u003ca href=\"http://smittenkitchen.com/2010/10/buckeyes/\">Smitten Kitchen\u003c/a>\u003c/p>\n\u003cp>Yield: 35-40 tablespoon-sized candies\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>Deb's recipe is from \u003ca href=\"http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505\">Baked Explorations\u003c/a>, one of my favorite cookbooks of the year. And I love this version of Buckeyes because it cuts way down on the sugar you'll typically see and adds graham cracker crumbs which give them a nice texture. I've gone even further with my adaptation using chunky peanut butter and cutting back on the sugar even further. To make your own graham cracker crumbs, just throw your whole grahams into the food processor and pulse until fine. \u003c/p>\n\u003cp>\u003cem>Ingredients: \u003c/em>\u003cbr>\n1/4 cup (2 ounces) cream cheese, softened\u003cbr>\n1 1/2 cups chunky peanut butter\u003cbr>\n1 cup graham cracker crumbs (from about 12 graham crackers)\u003cbr>\n2 3/4 cups confectioners’ (powdered) sugar\u003cbr>\n10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled\u003cbr>\n10 ounces dark chocolate (I use 70%), chopped coarsely\u003c/p>\n\u003cp>\u003cem>Method: \u003c/em>\u003cbr>\n1. In the bowl of an electric mixer, beat the peanut butter and cream cheese until just combined. Add the graham cracker crumbs and beat again until just mixed together. Next add the butter and sugar and start mixing slowly so the butter doesn't slosh around. Mix for ten seconds, stop the mixer and scrape down the bowl, then mix again until the mixture is sturdy and looks like a dry cookie dough. Set aside. \u003c/p>\n\u003cp>2. Make the dark chocolate coating: Use either a double boiler or a heat-safe bowl nestled atop a pot of boiling water to melt you chocolate. Stir the chocolate continuously so it doesn't burn and so that it remains smooth. Once melted completely, let it cool enough so that you can dunk your finger in it (around 100 degrees) -- this is the optimal temperature for coating candies. \u003c/p>\n\u003cp>3. Assemble the buckeyes: Line a sheet pan with parchment paper. Using a tablespoon, scoop out a small ball and use your hands to form it into a perfect ball. I used a kitchen scale and measured each ball out to be 1 oz. This way they were all consistent. Place the balls on the prepared sheet with just a little room apart from one another. \u003c/p>\n\u003cp>4. Using a toothpick or a skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coated. You'll inevitably have a few that fall off completely in the chocolate. Practice with a few and you'll get it down. Dip quickly and at an angle. You have a little hole at the top from your skewer which you can quickly push back into place with your fingers. \u003c/p>\n\u003cp>5. Chill the buckeyes until they are set, about 30-40 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Store in an airtight container in the fridge for 5-7 days. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20392/new-years-buckeyes","authors":["5072"],"series":["bayareabites_15124"],"categories":["bayareabites_1653","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8650","bayareabites_416","bayareabites_147","bayareabites_3211","bayareabites_1686","bayareabites_422"],"featImg":"bayareabites_20393","label":"bayareabites_15124"},"bayareabites_15283":{"type":"posts","id":"bayareabites_15283","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15283","score":null,"sort":[1280160596000]},"guestAuthors":[],"slug":"book-review-the-food-folklore-and-art-of-lowcountry-cooking","title":"Book Review: The Food, Folklore, and Art of Lowcountry Cooking","publishDate":1280160596,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n","blocks":[],"excerpt":"Award-winning author, Joseph Dabney, has done it again with new book The Food, Folklore, and Art of Lowcountry Cooking. This week, Megan Gordon reviews the book and provides her summery spin on a Southern recipe for Plantation Punch. ","status":"publish","parent":0,"modified":1280165541,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":894},"headData":{"title":"Book Review: The Food, Folklore, and Art of Lowcountry Cooking | KQED","description":"Award-winning author, Joseph Dabney, has done it again with new book The Food, Folklore, and Art of Lowcountry Cooking. This week, Megan Gordon reviews the book and provides her summery spin on a Southern recipe for Plantation Punch. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Book Review: The Food, Folklore, and Art of Lowcountry Cooking","datePublished":"2010-07-26T16:09:56.000Z","dateModified":"2010-07-26T17:32:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15283 http://blogs.kqed.org/bayareabites/?p=15283","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/26/book-review-the-food-folklore-and-art-of-lowcountry-cooking/","disqusTitle":"Book Review: The Food, Folklore, and Art of Lowcountry Cooking","path":"/bayareabites/15283/book-review-the-food-folklore-and-art-of-lowcountry-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15283/book-review-the-food-folklore-and-art-of-lowcountry-cooking","authors":["5072"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_1244","bayareabites_588","bayareabites_2090","bayareabites_12"],"tags":["bayareabites_89","bayareabites_422"],"label":"bayareabites"},"bayareabites_13195":{"type":"posts","id":"bayareabites_13195","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13195","score":null,"sort":[1273506426000]},"guestAuthors":[],"slug":"hummingbird-cupcakes","title":"Hummingbird Cupcakes","publishDate":1273506426,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/displayed-cakes.jpg\" alt=\"Hummingbird Cupcakes\" title=\"Hummingbird Cupcakes\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-13176\">\u003c/p>\n\u003cp>The origins of Hummingbird Cake aren't totally clear although \u003cem>Southern Living\u003c/em> magazine is credited with the very first reference, and apparently it's their most requested recipe. They published the recipe in 1978, submitted by a Mrs. L.H. Wiggins of Greensboro, N.C. and permutations of it have spread throughout the South under different names. \u003ca href=\"http://www.foodtimeline.org/foodcakes.html#hummingbird\">The Food Timeline\u003c/a> suggests that the cake descended from Jamaica and was lovingly called Dr. Bird Cake (Jamaica's national bird is the red-billed streamertail hummingbird, also called the Doctor bird because its long tail feathers and decorative top-hat-like crest make it look like an old-fashioned doctor. Sort of). \u003c/p>\n\u003cp>Hummingbird Cake was also known as \u003cem>The Cake that Won't Last\u003c/em>. In the late 70's, this cake became well-known in the South because it's so quick to make and it gave people something to do with their over-ripe bananas. But these days, old-fashioned Southern desserts are growing in popularity, and I think you'll be seeing more and more Hummingbird cake or cupcakes in Bay Area bakeries in the months to come. Remember the sudden resurgence of Red Velvet? Yeah, I'm thinking something along those lines. The cake itself has a carrot cake vibe but without the carrots. And in many ways, the balance of flavors is perfect: there is a fruity sweetness from the pineapple, banana and coconut tempered by the tart, smooth cream cheese frosting and crunch of toasted walnuts. It's a nice afternoon treat with tea, and I've certainly been known to convince myself that it's a responsible breakfast choice as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cupcakes.jpg\" alt=\"Hummingbird Cupcakes\" title=\"Hummingbird Cupcakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13177\">\u003cbr>\nOn my recent trip to Seattle, I saw Hummingbird Cupcakes at \u003ca href=\"http://www.trophycupcakes.com/\">Trophy Cupcake.\u003c/a> When I got home, I couldn't stop thinking about them and wanted to emulate the recipe. Most of the research I did yielded a super sweet or overly-heavy crumb, so I set out to adapt my own version and I think you're going to like it. I always appreciate a recipe with a history--a recipe with roots. So even though no one's really all that sure what exactly those roots are, this is a recipe that's endured for many years. In other words, these cupcakes have got legs. \u003c/p>\n\u003cp>Since I live alone, I didn't want to make a batch that yielded 20 cupcakes, so my proportions are perfect for a small household or a couple with an appetite. Obviously, if you're looking to bake a larger batch, just double it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/eaten-cakes.jpg\" alt=\"Bite of Cupcake\" title=\"Bite of Cupcake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13178\">\u003c/p>\n\u003cp>\u003cstrong>Hummingbird Cupcakes\u003c/strong>\u003cbr>\nInspired by the recipe in \u003ca href=\"http://www.amazon.com/Classic-Southern-Desserts-All-Time-Favorite/dp/0848733304\">Classic Southern Desserts\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 8-10 cupcakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n3/4 cup sugar\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1/2 tsp. ground cinnamon\u003cbr>\n1/2 tsp. salt\u003cbr>\n1 large egg\u003cbr>\n4 oz. crushed pineapple, undrained\u003cbr>\n1 cup mashed banana (2-3 large bananas)\u003cbr>\n1/2 cup unsweetened, shredded coconut\u003cbr>\n1/4 cup sour cream\u003cbr>\n1 Tbsp. + 1 tsp. Canola oil\u003cbr>\n1 tsp. vanilla extract\u003cbr>\n1/4 cup walnut pieces (for top of cupcakes)\u003c/p>\n\u003cp>\u003cem>For Cream Cheese Frosting:\u003c/em>\u003cbr>\n1 8-oz package cream cheese, softened\u003cbr>\n1/4 cup butter, softened\u003cbr>\n1 cup powdered sugar\u003cbr>\n1 tsp. vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat over to 350 F.\u003cbr>\n2. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. In a separate bowl, stir together the eggs and next five ingredients; add to flour mixture and stir until well combined (don't beat).\u003cbr>\n3. Line cupcake pan with foil or paper cups and fill with batter. Keep in mind they will rise a little so don't fill too full.\u003cbr>\n4. Bake at 350 F for 20-25 minutes or until toothpick comes out of center clean. Cool completely before frosting. In the meantime, make the frosting by beating together all ingredients until well combined. Add the sugar slowly and taste as you go--some people like it sweeter than others.\u003cbr>\n5. During the last 10 minutes of baking, spread the walnut pieces on a cookie sheet or a piece of aluminum foil and toast in the oven.\u003cbr>\n6. Frost each cupcake and sprinkle walnut pieces on top. \u003c/p>\n\u003col>\n\u003c/ol>\n","blocks":[],"excerpt":"While no one seems to be exactly sure about the origin of the Hummingbird Cake, one thing is for sure: it's making a comeback, it's easy, and knowing how to make the perfect cream cheese frosting is one of those life skills that ranks right up there with changing a flat-tire. Here's a no-fail recipe for this delightful Southern dessert. ","status":"publish","parent":0,"modified":1274142330,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":696},"headData":{"title":"Hummingbird Cupcakes | KQED","description":"While no one seems to be exactly sure about the origin of the Hummingbird Cake, one thing is for sure: it's making a comeback, it's easy, and knowing how to make the perfect cream cheese frosting is one of those life skills that ranks right up there with changing a flat-tire. Here's a no-fail recipe for this delightful Southern dessert. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hummingbird Cupcakes","datePublished":"2010-05-10T15:47:06.000Z","dateModified":"2010-05-18T00:25:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13195 http://blogs.kqed.org/bayareabites/?p=13195","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/10/hummingbird-cupcakes/","disqusTitle":"Hummingbird Cupcakes","path":"/bayareabites/13195/hummingbird-cupcakes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/displayed-cakes.jpg\" alt=\"Hummingbird Cupcakes\" title=\"Hummingbird Cupcakes\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-13176\">\u003c/p>\n\u003cp>The origins of Hummingbird Cake aren't totally clear although \u003cem>Southern Living\u003c/em> magazine is credited with the very first reference, and apparently it's their most requested recipe. They published the recipe in 1978, submitted by a Mrs. L.H. Wiggins of Greensboro, N.C. and permutations of it have spread throughout the South under different names. \u003ca href=\"http://www.foodtimeline.org/foodcakes.html#hummingbird\">The Food Timeline\u003c/a> suggests that the cake descended from Jamaica and was lovingly called Dr. Bird Cake (Jamaica's national bird is the red-billed streamertail hummingbird, also called the Doctor bird because its long tail feathers and decorative top-hat-like crest make it look like an old-fashioned doctor. Sort of). \u003c/p>\n\u003cp>Hummingbird Cake was also known as \u003cem>The Cake that Won't Last\u003c/em>. In the late 70's, this cake became well-known in the South because it's so quick to make and it gave people something to do with their over-ripe bananas. But these days, old-fashioned Southern desserts are growing in popularity, and I think you'll be seeing more and more Hummingbird cake or cupcakes in Bay Area bakeries in the months to come. Remember the sudden resurgence of Red Velvet? Yeah, I'm thinking something along those lines. The cake itself has a carrot cake vibe but without the carrots. And in many ways, the balance of flavors is perfect: there is a fruity sweetness from the pineapple, banana and coconut tempered by the tart, smooth cream cheese frosting and crunch of toasted walnuts. It's a nice afternoon treat with tea, and I've certainly been known to convince myself that it's a responsible breakfast choice as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cupcakes.jpg\" alt=\"Hummingbird Cupcakes\" title=\"Hummingbird Cupcakes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13177\">\u003cbr>\nOn my recent trip to Seattle, I saw Hummingbird Cupcakes at \u003ca href=\"http://www.trophycupcakes.com/\">Trophy Cupcake.\u003c/a> When I got home, I couldn't stop thinking about them and wanted to emulate the recipe. Most of the research I did yielded a super sweet or overly-heavy crumb, so I set out to adapt my own version and I think you're going to like it. I always appreciate a recipe with a history--a recipe with roots. So even though no one's really all that sure what exactly those roots are, this is a recipe that's endured for many years. In other words, these cupcakes have got legs. \u003c/p>\n\u003cp>Since I live alone, I didn't want to make a batch that yielded 20 cupcakes, so my proportions are perfect for a small household or a couple with an appetite. Obviously, if you're looking to bake a larger batch, just double it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/eaten-cakes.jpg\" alt=\"Bite of Cupcake\" title=\"Bite of Cupcake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13178\">\u003c/p>\n\u003cp>\u003cstrong>Hummingbird Cupcakes\u003c/strong>\u003cbr>\nInspired by the recipe in \u003ca href=\"http://www.amazon.com/Classic-Southern-Desserts-All-Time-Favorite/dp/0848733304\">Classic Southern Desserts\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 8-10 cupcakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n3/4 cup sugar\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n1/2 tsp. ground cinnamon\u003cbr>\n1/2 tsp. salt\u003cbr>\n1 large egg\u003cbr>\n4 oz. crushed pineapple, undrained\u003cbr>\n1 cup mashed banana (2-3 large bananas)\u003cbr>\n1/2 cup unsweetened, shredded coconut\u003cbr>\n1/4 cup sour cream\u003cbr>\n1 Tbsp. + 1 tsp. Canola oil\u003cbr>\n1 tsp. vanilla extract\u003cbr>\n1/4 cup walnut pieces (for top of cupcakes)\u003c/p>\n\u003cp>\u003cem>For Cream Cheese Frosting:\u003c/em>\u003cbr>\n1 8-oz package cream cheese, softened\u003cbr>\n1/4 cup butter, softened\u003cbr>\n1 cup powdered sugar\u003cbr>\n1 tsp. vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat over to 350 F.\u003cbr>\n2. Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. In a separate bowl, stir together the eggs and next five ingredients; add to flour mixture and stir until well combined (don't beat).\u003cbr>\n3. Line cupcake pan with foil or paper cups and fill with batter. Keep in mind they will rise a little so don't fill too full.\u003cbr>\n4. Bake at 350 F for 20-25 minutes or until toothpick comes out of center clean. Cool completely before frosting. In the meantime, make the frosting by beating together all ingredients until well combined. Add the sugar slowly and taste as you go--some people like it sweeter than others.\u003cbr>\n5. During the last 10 minutes of baking, spread the walnut pieces on a cookie sheet or a piece of aluminum foil and toast in the oven.\u003cbr>\n6. Frost each cupcake and sprinkle walnut pieces on top. \u003c/p>\n\u003col>\n\u003c/ol>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13195/hummingbird-cupcakes","authors":["5072"],"categories":["bayareabites_1516","bayareabites_1653"],"tags":["bayareabites_253","bayareabites_1867","bayareabites_4041","bayareabites_422"],"label":"bayareabites"},"bayareabites_866":{"type":"posts","id":"bayareabites_866","meta":{"index":"posts_1591205157","site":"bayareabites","id":"866","score":null,"sort":[1203604860000]},"guestAuthors":[],"slug":"country-ham-n-all-the-fixins","title":"Country Ham 'n All the Fixins","publishDate":1203604860,"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/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s1600-h/CountryHam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s320/CountryHam.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in Texas, which isn't really the South (but definitely shares many qualities), I had actually never tasted it.\u003c/p>\n\u003cp>Country hams have a \u003ca href=\"http://whatscookingamerica.net/History/CountryHamHistory.htm\">long history\u003c/a> in the South. These traditional American hams are salt-cured, usually in a salt brine, which dries them out and preserves them (this is how succulent pig legs were preserved prior to refrigeration). They are then typically smoked, although there are very delicious examples of unsmoked country ham. From what I can tell, the best seem to come from Virginia or North Carollna. In fact, you might have heard of Virginia ham or Smithfield ham, which are both examples of country hams from Virginia. Smithfield hams seem to be the most highly revered, and are aged longer than other country hams. Apparently they are also more deeply flavored and saltier. Each region seems to have their own particular style.\u003c/p>\n\u003cp>So, this past weekend, for my dad's 70th birthday, we decided to not only fly up to Portland and surprise him, but also give him a true-blue (well, it wasn't really blue) country ham. In fact, we even went one step further, and threw him a birthday party where he, and the ham, were the guests of honor. \u003c/p>\n\u003cp>But getting the ham did take some planning. First, you need to find a reputable place that sells real, exceptional country hams. I had read an article about \u003ca href=\"http://www.calhounhams.com/\">Calhoun's Country Hams\u003c/a> in Saveur, and so I thought, not really knowing where else to turn, to give them a call. I was greeted on the phone with true down-home Southern hospitality. They answered all my questions, and I figured out what I wanted: a 15-lb (the smallest available) uncooked bone-in country ham, which takes about 7-10 business days to ship. Because the hams are salt-cured, you do not have to refrigerate them, as long as you keep them in a cool place (like my brother's basement, next to his \u003ca href=\"http://kqedbayareabites.blogspot.com/2005/09/kegerator.jsp\">Kegerator\u003c/a>) and make sure they stay nice and dry. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We served my dad's ham as part of a huge Southern birthday feast, complete with buttermilk biscuits, hush puppies, scalloped leeks and potatoes, roasted asparagus, and sauteed collard greens with apple cider vinegar. To top it all off, we ended with a tall citrus cake. My dad was in heaven. And frankly, after tasting the ham, so was I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s1600-h/happybirthday.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s320/happybirthday.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>How to Make Yourself a Real Good Country Ham\u003c/p>\n\u003cp>Cooking a country ham is easy, but takes some time. The first thing you need to do is to scrub the ham clean with a vegetable scrub brush and some warm water, it's best to do this in the sink. I recommend trying this prior to drinking. Although that did make for some interesting fun. There will likely be bits of mold here and there, but that's normal and nothing to worry about.\u003c/p>\n\u003cp>Next, find a big container. I find that a cooler works best. You want something large enough to submerge the entire ham. Lie the ham in the container and fully submerge it in cold water. The reason for doing this is to suck some of that salt out. Like I said above, these hams are salt-cured and very salty. And if you aren't used to it, like me, then it's best to soak your ham. Soak the ham for about 24 to 48 hours. Yep, you heard me right. And change the water as often as you can, maybe every 4 to 8 hours or so. There's no sense soaking it in salt water if you are trying to remove some of the salt.\u003c/p>\n\u003cp>Once your ham is clean and soaked, remove it from the water, and put it in the largest stockpot or deep roasting pan you can find. Again, you want to submerge it. The largest pot we had was actually a canning pot and still the top of the bone stuck out, but that's fine, as long as the bulk of the ham is under water.\u003c/p>\n\u003cp>Fill the pot with enough water to cover the ham, cover the pot loosely with foil, and set it on the stovetop. Bring the water to a slow rolling boil over high heat, then reduce the heat to maintain the slow boil. Boil the ham for about 3 hours or so. You want it to come to about 140°F at the thickest part of the ham.\u003c/p>\n\u003cp>Preheat the oven to 400°F. Remove the ham from the pot and set in a large roasting pan or a rimmed baking sheet (you can double this up to make sure it's nice and sturdy). Use a sharp knife to trim as much fat from the ham as possible. There will likely be quite a bit. \u003c/p>\n\u003cp>In a bowl, stir together about 1/3 cup brown sugar with about 1 tablespoon grainy mustard until it's like a paste. Slather it all over the ham. With your hands. Don't be afraid. Bake the ham for about 15 minutes until the paste glazes the ham and it looks all bubbly and delicious.\u003c/p>\n\u003cp>Carve the ham using a very sharp knife, cutting the ham into the thinnest slices you can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Calhoun's Country Hams\u003cbr>219 South East Street\u003cbr>Culpeper, VA 22701\u003cbr>Toll-free 1-877-825-8319\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":950},"headData":{"title":"Country Ham 'n All the Fixins | KQED","description":"My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Country Ham 'n All the Fixins","datePublished":"2008-02-21T14:41:00.000Z","dateModified":"2008-03-17T18:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"866 http://blogs.kqed.org/bayareabites/2008/02/21/country-ham-n-all-the-fixins/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/21/country-ham-n-all-the-fixins/","disqusTitle":"Country Ham 'n All the Fixins","path":"/bayareabites/866/country-ham-n-all-the-fixins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s1600-h/CountryHam.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R7xCbZ4wSzI/AAAAAAAAAAc/LS2W6r0O9Ls/s320/CountryHam.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My dad grew up in West Virginia, and is a true lover of good 'ol Southern food. Biscuits and gravy, slow-smoked ribs, fried chicken, creamy potato salad, braised greens, key lime pie, and country ham with red-eye gravy. Now, I've been hearing about country ham for a good long while, but having grown up in Texas, which isn't really the South (but definitely shares many qualities), I had actually never tasted it.\u003c/p>\n\u003cp>Country hams have a \u003ca href=\"http://whatscookingamerica.net/History/CountryHamHistory.htm\">long history\u003c/a> in the South. These traditional American hams are salt-cured, usually in a salt brine, which dries them out and preserves them (this is how succulent pig legs were preserved prior to refrigeration). They are then typically smoked, although there are very delicious examples of unsmoked country ham. From what I can tell, the best seem to come from Virginia or North Carollna. In fact, you might have heard of Virginia ham or Smithfield ham, which are both examples of country hams from Virginia. Smithfield hams seem to be the most highly revered, and are aged longer than other country hams. Apparently they are also more deeply flavored and saltier. Each region seems to have their own particular style.\u003c/p>\n\u003cp>So, this past weekend, for my dad's 70th birthday, we decided to not only fly up to Portland and surprise him, but also give him a true-blue (well, it wasn't really blue) country ham. In fact, we even went one step further, and threw him a birthday party where he, and the ham, were the guests of honor. \u003c/p>\n\u003cp>But getting the ham did take some planning. First, you need to find a reputable place that sells real, exceptional country hams. I had read an article about \u003ca href=\"http://www.calhounhams.com/\">Calhoun's Country Hams\u003c/a> in Saveur, and so I thought, not really knowing where else to turn, to give them a call. I was greeted on the phone with true down-home Southern hospitality. They answered all my questions, and I figured out what I wanted: a 15-lb (the smallest available) uncooked bone-in country ham, which takes about 7-10 business days to ship. Because the hams are salt-cured, you do not have to refrigerate them, as long as you keep them in a cool place (like my brother's basement, next to his \u003ca href=\"http://kqedbayareabites.blogspot.com/2005/09/kegerator.jsp\">Kegerator\u003c/a>) and make sure they stay nice and dry. \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>We served my dad's ham as part of a huge Southern birthday feast, complete with buttermilk biscuits, hush puppies, scalloped leeks and potatoes, roasted asparagus, and sauteed collard greens with apple cider vinegar. To top it all off, we ended with a tall citrus cake. My dad was in heaven. And frankly, after tasting the ham, so was I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s1600-h/happybirthday.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R70CBJ4wS1I/AAAAAAAAAAs/xgKC7YGYoIo/s320/happybirthday.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>How to Make Yourself a Real Good Country Ham\u003c/p>\n\u003cp>Cooking a country ham is easy, but takes some time. The first thing you need to do is to scrub the ham clean with a vegetable scrub brush and some warm water, it's best to do this in the sink. I recommend trying this prior to drinking. Although that did make for some interesting fun. There will likely be bits of mold here and there, but that's normal and nothing to worry about.\u003c/p>\n\u003cp>Next, find a big container. I find that a cooler works best. You want something large enough to submerge the entire ham. Lie the ham in the container and fully submerge it in cold water. The reason for doing this is to suck some of that salt out. Like I said above, these hams are salt-cured and very salty. And if you aren't used to it, like me, then it's best to soak your ham. Soak the ham for about 24 to 48 hours. Yep, you heard me right. And change the water as often as you can, maybe every 4 to 8 hours or so. There's no sense soaking it in salt water if you are trying to remove some of the salt.\u003c/p>\n\u003cp>Once your ham is clean and soaked, remove it from the water, and put it in the largest stockpot or deep roasting pan you can find. Again, you want to submerge it. The largest pot we had was actually a canning pot and still the top of the bone stuck out, but that's fine, as long as the bulk of the ham is under water.\u003c/p>\n\u003cp>Fill the pot with enough water to cover the ham, cover the pot loosely with foil, and set it on the stovetop. Bring the water to a slow rolling boil over high heat, then reduce the heat to maintain the slow boil. Boil the ham for about 3 hours or so. You want it to come to about 140°F at the thickest part of the ham.\u003c/p>\n\u003cp>Preheat the oven to 400°F. Remove the ham from the pot and set in a large roasting pan or a rimmed baking sheet (you can double this up to make sure it's nice and sturdy). Use a sharp knife to trim as much fat from the ham as possible. There will likely be quite a bit. \u003c/p>\n\u003cp>In a bowl, stir together about 1/3 cup brown sugar with about 1 tablespoon grainy mustard until it's like a paste. Slather it all over the ham. With your hands. Don't be afraid. Bake the ham for about 15 minutes until the paste glazes the ham and it looks all bubbly and delicious.\u003c/p>\n\u003cp>Carve the ham using a very sharp knife, cutting the ham into the thinnest slices you can.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Calhoun's Country Hams\u003cbr>219 South East Street\u003cbr>Culpeper, VA 22701\u003cbr>Toll-free 1-877-825-8319\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/866/country-ham-n-all-the-fixins","authors":["5015"],"categories":["bayareabites_752"],"tags":["bayareabites_705","bayareabites_346","bayareabites_430","bayareabites_422"],"label":"bayareabites"},"bayareabites_727":{"type":"posts","id":"bayareabites_727","meta":{"index":"posts_1591205157","site":"bayareabites","id":"727","score":null,"sort":[1190049600000]},"guestAuthors":[],"slug":"a-moving-feast","title":"A Moving Feast","publishDate":1190049600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/funeralfood-794228.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/funeralfood-794225.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I flew to North Carolina last week for \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/09/my-grandmother.html\">my grandmother's\u003c/a> funeral. She was 87 and she couldn't do anything for herself by the time she died. A woman named Tonya would come by the house every day, and later the nursing home, and feed her and bathe her and turn on Andy Griffith for her to watch. Tonya was with her when she died, and the day before that when my grandmother had said, \"Hold me,\" it was Tonya who pulled down the bed rails and put her solid bronze arms around my grandmother's soft, fleshy ones.\u003c/p>\n\u003cp>When I stepped off the plane in Raleigh, the air was hot and thick and I wished I'd changed out of my jeans before I left the airport. My brother picked me up, along with my mother and my sister, and when I got into his truck they started telling me about all the food people had brought over.\u003c/p>\n\u003cp>\"You would not believe how much food we have back at the house,\" my mom began, shaking her head so that her graying hair bounced against her forehead. \"Fried chicken, pecan pie,\" -- she pronouces it \u003cem>PEE-can\u003c/em> -- \"chess pie, potato salad, cole slaw. We have enough to feed an army.\"\u003c/p>\n\u003cp>My sister took up the litany, counting the dishes off on her fingers. \"Barbecued chicken. Deviled eggs. Chocolate cake.\" Even in the darkened car, I could see her eyes sparkle, but not with tears. Eating feels good, even when everything else feels bad.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We spent much of the ride home talking about what they'd eaten the night before, and which neighbor or church friend or circle member had brought what dish. When we got home, everyone peeled off to bed but me and mom. We cut into a chocolate sheet cake made from Duncan Hines mix and store bought frosting. I ate a square of it standing up in my grandparents' red kitchen, and then cut off another small sliver just to even things out. It was fluffy and fresh and delicious. It reminded me of birthday party cake from when I was a kid. \u003c/p>\n\u003cp>I read over a piece of paper on the kitchen table that listed all the food that had been dropped off and by whom. The funeral house prints these forms up and brings them to the deceased's house, along with a podium with a light attached to it and a book that sits on top of it for visitors to sign. \u003c/p>\n\u003cp>The next morning, I woke up and took a shower. I put on a dress I'd bought with money my grandmother sent me for my birthday, and shoes I'd bought the previous summer for my grandfather's funeral. We drove to the cemetary and sat down on chairs covered in scratchy crushed blue velvet. My grandparents' ashes had been comingled -- that is the official term for mixing them together -- and they were held in a wooden box engraved with intertwining hearts and the words \"Together Forever.\" They were both blessed and later buried in that hot, muggy air, and even as I cried, I couldn't help but notice that the preacher used a word I'd never heard before -- undergird. In the car on the way home I asked my brother and sister if anyone had ever heard it before. No one had. \u003c/p>\n\u003cp>Back home, my cousins immediately set about heating up the food. Most of us crowded into the kitchen; some of us were hungry, some tried to help, but I think most of us just didn't know what else to do. My cousin Sheila hadn't been able to sleep the night after my grandmother died, so she got up at 4:30 in the morning and baked a pound cake.\u003c/p>\n\u003cp>When we finally sat down to eat, we had three kinds of chicken (roasted, barbecued, and fried), deviled eggs, sandwiches, baked ham, yeast rolls, ham rolls, three kinds of potato salad, cole slaw, corn pudding, rice pilaf, broccoli casserole, asparagus casserole topped with Pringles (I kid you not), lasagna, baked beans, bread-and-butter pickles, and chicken salad. We all sat around in the living room with plates on our knees, sipping sweet tea, catching up with people we hadn't talked to in a year, complaining about the heat and humidity.\u003c/p>\n\u003cp>There were just as many desserts as anything else. Lemon chess pie, pecan pie, chocolate cake, the most marvelous chocolate fudge pie (it's basically gooey, nearly-cooked brownie batter in a flaky pie shell), pound cake, banana pudding. What we didn't eat, we wrapped back up and put out again for dinner that night, after the memorial service at the church, after I stood in the receiving line and met all the people who had fed us.\u003c/p>\n\u003cp>\u003cstrong>Grandma's Fried Chicken\u003c/strong>\u003cbr>Serves 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>1 whole chicken, cut into legs, thighs, breasts, and wings\u003cbr>buttermilk (optional)\u003cbr>flour\u003cbr>salt and pepper to taste\u003cbr>Crisco\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>In my grandmother's words: \"I'm not the fryer in the family,\" she started out by saying. \"That's Margaret [her sister]. But I've fried a lot of chicken. What you want to do is salt and pepper and flour the chicken. Teri [her cousin] says you should soak it in milk before you flour it. He brought us some fried chicken one time and it was mighty good, but I don't know. Then you want to cook it in hot grease. You can use Crisco or you can use the liquid, it doesn't matter. We always used Crisco. But anyway, you want to cook it in enough hot grease to cover the chicken.\u003c/p>\n\u003cp>\"Daddy called himself the Master Fryer, and Mother always said, 'I guess you are. All you do is stand there and fry it and I have to do all the rest of it and all the cleaning up.' We had fried chicken every Sunday morning for breakfast with biscuits. \u003c/p>\n\u003cp>\"But anyway. The smaller the chicken the better. It's done when you can stick a fork in easily and no blood appears. Maybe 20 minutes, but watch it. Then just put it on a paper towel to drain.\"\u003c/p>\n\u003cp>\u003cstrong>Additional instructions:\u003c/strong>\u003cbr>All measurements are approximate because you really only need enough to suit you. Cover the chicken in buttermilk for a few hours, up to overnight. Pat it good and dry, then salt and pepper it to taste and dredge in flour, shaking off the excess. Or, you can toss the flour in a paper bag, season it to your liking (cayenne adds a nice touch) and then toss the chicken parts in one by one. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Heat the Crisco about halfway up a cast iron skillet until it's melted and a small piece of bread bubbles and fries on contact. Then add the pieces, one or two at a time to prevent the oil from cooling down. Turn them after about 5-8 minutes, depending on size and type of meat; keep in mind dark meat needs longer to cook than white meat. Drain on a plate covered with paper towels and serve hot. Also good cold the next day.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1190049600,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1201},"headData":{"title":"A Moving Feast | KQED","description":"I flew to North Carolina last week for my grandmother's funeral. She was 87 and she couldn't do anything for herself by the time she died. A woman named Tonya would come by the house every day, and later the nursing home, and feed her and bathe her and turn on Andy Griffith for her","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Moving Feast","datePublished":"2007-09-17T17:20:00.000Z","dateModified":"2007-09-17T17:20:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"727 http://blogs.kqed.org/bayareabites/2007/09/17/a-moving-feast/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/09/17/a-moving-feast/","disqusTitle":"A Moving Feast","path":"/bayareabites/727/a-moving-feast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/funeralfood-794228.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/funeralfood-794225.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I flew to North Carolina last week for \u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/09/my-grandmother.html\">my grandmother's\u003c/a> funeral. She was 87 and she couldn't do anything for herself by the time she died. A woman named Tonya would come by the house every day, and later the nursing home, and feed her and bathe her and turn on Andy Griffith for her to watch. Tonya was with her when she died, and the day before that when my grandmother had said, \"Hold me,\" it was Tonya who pulled down the bed rails and put her solid bronze arms around my grandmother's soft, fleshy ones.\u003c/p>\n\u003cp>When I stepped off the plane in Raleigh, the air was hot and thick and I wished I'd changed out of my jeans before I left the airport. My brother picked me up, along with my mother and my sister, and when I got into his truck they started telling me about all the food people had brought over.\u003c/p>\n\u003cp>\"You would not believe how much food we have back at the house,\" my mom began, shaking her head so that her graying hair bounced against her forehead. \"Fried chicken, pecan pie,\" -- she pronouces it \u003cem>PEE-can\u003c/em> -- \"chess pie, potato salad, cole slaw. We have enough to feed an army.\"\u003c/p>\n\u003cp>My sister took up the litany, counting the dishes off on her fingers. \"Barbecued chicken. Deviled eggs. Chocolate cake.\" Even in the darkened car, I could see her eyes sparkle, but not with tears. Eating feels good, even when everything else feels bad.\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>We spent much of the ride home talking about what they'd eaten the night before, and which neighbor or church friend or circle member had brought what dish. When we got home, everyone peeled off to bed but me and mom. We cut into a chocolate sheet cake made from Duncan Hines mix and store bought frosting. I ate a square of it standing up in my grandparents' red kitchen, and then cut off another small sliver just to even things out. It was fluffy and fresh and delicious. It reminded me of birthday party cake from when I was a kid. \u003c/p>\n\u003cp>I read over a piece of paper on the kitchen table that listed all the food that had been dropped off and by whom. The funeral house prints these forms up and brings them to the deceased's house, along with a podium with a light attached to it and a book that sits on top of it for visitors to sign. \u003c/p>\n\u003cp>The next morning, I woke up and took a shower. I put on a dress I'd bought with money my grandmother sent me for my birthday, and shoes I'd bought the previous summer for my grandfather's funeral. We drove to the cemetary and sat down on chairs covered in scratchy crushed blue velvet. My grandparents' ashes had been comingled -- that is the official term for mixing them together -- and they were held in a wooden box engraved with intertwining hearts and the words \"Together Forever.\" They were both blessed and later buried in that hot, muggy air, and even as I cried, I couldn't help but notice that the preacher used a word I'd never heard before -- undergird. In the car on the way home I asked my brother and sister if anyone had ever heard it before. No one had. \u003c/p>\n\u003cp>Back home, my cousins immediately set about heating up the food. Most of us crowded into the kitchen; some of us were hungry, some tried to help, but I think most of us just didn't know what else to do. My cousin Sheila hadn't been able to sleep the night after my grandmother died, so she got up at 4:30 in the morning and baked a pound cake.\u003c/p>\n\u003cp>When we finally sat down to eat, we had three kinds of chicken (roasted, barbecued, and fried), deviled eggs, sandwiches, baked ham, yeast rolls, ham rolls, three kinds of potato salad, cole slaw, corn pudding, rice pilaf, broccoli casserole, asparagus casserole topped with Pringles (I kid you not), lasagna, baked beans, bread-and-butter pickles, and chicken salad. We all sat around in the living room with plates on our knees, sipping sweet tea, catching up with people we hadn't talked to in a year, complaining about the heat and humidity.\u003c/p>\n\u003cp>There were just as many desserts as anything else. Lemon chess pie, pecan pie, chocolate cake, the most marvelous chocolate fudge pie (it's basically gooey, nearly-cooked brownie batter in a flaky pie shell), pound cake, banana pudding. What we didn't eat, we wrapped back up and put out again for dinner that night, after the memorial service at the church, after I stood in the receiving line and met all the people who had fed us.\u003c/p>\n\u003cp>\u003cstrong>Grandma's Fried Chicken\u003c/strong>\u003cbr>Serves 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>1 whole chicken, cut into legs, thighs, breasts, and wings\u003cbr>buttermilk (optional)\u003cbr>flour\u003cbr>salt and pepper to taste\u003cbr>Crisco\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>In my grandmother's words: \"I'm not the fryer in the family,\" she started out by saying. \"That's Margaret [her sister]. But I've fried a lot of chicken. What you want to do is salt and pepper and flour the chicken. Teri [her cousin] says you should soak it in milk before you flour it. He brought us some fried chicken one time and it was mighty good, but I don't know. Then you want to cook it in hot grease. You can use Crisco or you can use the liquid, it doesn't matter. We always used Crisco. But anyway, you want to cook it in enough hot grease to cover the chicken.\u003c/p>\n\u003cp>\"Daddy called himself the Master Fryer, and Mother always said, 'I guess you are. All you do is stand there and fry it and I have to do all the rest of it and all the cleaning up.' We had fried chicken every Sunday morning for breakfast with biscuits. \u003c/p>\n\u003cp>\"But anyway. The smaller the chicken the better. It's done when you can stick a fork in easily and no blood appears. Maybe 20 minutes, but watch it. Then just put it on a paper towel to drain.\"\u003c/p>\n\u003cp>\u003cstrong>Additional instructions:\u003c/strong>\u003cbr>All measurements are approximate because you really only need enough to suit you. Cover the chicken in buttermilk for a few hours, up to overnight. Pat it good and dry, then salt and pepper it to taste and dredge in flour, shaking off the excess. Or, you can toss the flour in a paper bag, season it to your liking (cayenne adds a nice touch) and then toss the chicken parts in one by one. \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>Heat the Crisco about halfway up a cast iron skillet until it's melted and a small piece of bread bubbles and fries on contact. Then add the pieces, one or two at a time to prevent the oil from cooling down. Turn them after about 5-8 minutes, depending on size and type of meat; keep in mind dark meat needs longer to cook than white meat. Drain on a plate covered with paper towels and serve hot. Also good cold the next day.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/727/a-moving-feast","authors":["5023"],"tags":["bayareabites_166","bayareabites_330","bayareabites_423","bayareabites_422"],"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. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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. 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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. 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