Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes
How To Better Protect Farm Workers From Pesticides: Spanish
Toasts, Tastes & Tapas
Luh-Luh-Luh-Laiola
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Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. 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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. 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Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious. ","status":"publish","parent":0,"modified":1401918419,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1078},"headData":{"title":"Hot Eats: The Commissary & Chino Open | KQED","description":"Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hot Eats: The Commissary & Chino Open ","datePublished":"2014-05-26T18:50:35.000Z","dateModified":"2014-06-04T21:46:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82391 http://blogs.kqed.org/bayareabites/?p=82391","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/26/the-commissary-chino/","disqusTitle":"Hot Eats: The Commissary & Chino Open ","path":"/bayareabites/82391/the-commissary-chino","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\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:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\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>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82391/the-commissary-chino","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2311","bayareabites_13398","bayareabites_371","bayareabites_9966","bayareabites_1251"],"featImg":"bayareabites_82559","label":"bayareabites"},"bayareabites_77945":{"type":"posts","id":"bayareabites_77945","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77945","score":null,"sort":[1392236521000]},"guestAuthors":[],"slug":"valentines-with-chef-mat-schuster-wine-expert-paco-cifuentes","title":"Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes","publishDate":1392236521,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"What's it like to run a \"pop and pop\" restaurant together? Mary Ladd talks to Chef Mat Schuster and wine expert Paco Cifuentes of Canela Bistro & Wine Bar in the Castro to find out.","status":"publish","parent":0,"modified":1403899429,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1103},"headData":{"title":"Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes | KQED","description":"What's it like to run a "pop and pop" restaurant together? Mary Ladd talks to Chef Mat Schuster and wine expert Paco Cifuentes of Canela Bistro & Wine Bar in the Castro to find out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes","datePublished":"2014-02-12T20:22:01.000Z","dateModified":"2014-06-27T20:03:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"77945 http://blogs.kqed.org/bayareabites/?p=77945","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/12/valentines-with-chef-mat-schuster-wine-expert-paco-cifuentes/","disqusTitle":"Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes","path":"/bayareabites/77945/valentines-with-chef-mat-schuster-wine-expert-paco-cifuentes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \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: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77945/valentines-with-chef-mat-schuster-wine-expert-paco-cifuentes","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_119"],"tags":["bayareabites_13055","bayareabites_13056","bayareabites_2321","bayareabites_2329","bayareabites_9445","bayareabites_9146","bayareabites_323","bayareabites_371","bayareabites_81"],"featImg":"bayareabites_78018","label":"bayareabites"},"bayareabites_65813":{"type":"posts","id":"bayareabites_65813","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65813","score":null,"sort":[1374165715000]},"guestAuthors":[],"slug":"how-to-better-protect-farm-workers-from-pesticides-spanish","title":"How To Better Protect Farm Workers From Pesticides: Spanish","publishDate":1374165715,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65821\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworkers-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworkers-lg.jpg\" alt=\"Farmworkers harvest and package cantaloupes near Firebaugh, Calif. Photo: Gosia Wozniacka/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-65821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers harvest and package cantaloupes near Firebaugh, Calif. Photo: Gosia Wozniacka/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">The Salt at NPR Food\u003c/a> (7/18/13)\u003c/p>\n\u003cp>Advocates for farmworkers, especially those who grow America's leafy greens and fresh vegetables, are \u003ca href=\"http://farmworkerjustice.org/press/new-farmworker-justice-report-profiles-dangers-pesticide-poisoning-offers-recommendations-epa\">pushing\u003c/a> the government to do more to protect those workers from exposure to pesticides.\u003c/p>\n\u003cp>A 20-year-old regulation — the \u003ca href=\"http://www.epa.gov/agriculture/twor.html\">Worker Protection Standard\u003c/a> — is supposed to prevent harmful pesticide exposures on the farm. But activist groups like \u003ca href=\"http://farmworkerjustice.org/\">Farmworker Justice\u003c/a> say it falls short, and the Environmental Protection Agency is currently working on a \u003ca href=\"http://yosemite.epa.gov/opei/rulegate.nsf/byRIN/2070-AJ22\">new version\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://farmworkerjustice.org/sites/default/files/aExposed%20and%20Ignored%20by%20Farmworker%20Justice%20singles%20compressed.pdf\">report\u003c/a> from Farmworker Justice points out that under the current rules, farm workers don't get nearly as much information about hazardous chemicals they may encounter as, say, factory workers. (Industrial workers are covered by different regulations, issued by the Occupational Safety and Health Administration.)\u003c/p>\n\u003cp>And then there's the barrier of language. Pesticides carry warning labels that spell out health risks and how workers should protect themselves — but those labels are usually in English. More than 80 percent of the workers in the \"salad bowls\" of Salinas, California, or Yuma, Arizona, are Hispanic. Many have difficulty communicating in English.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Farmworkers \"are frustrated about their lack of knowledge about these chemicals,\" says Virginia Ruiz, director of Occupational and Environmental Health at Farmworker Justice. Her group, along with many others, submitted formal \u003ca href=\"http://www.regulations.gov/contentStreamer?objectId=0900006480eb5cf5&disposition=attachment&contentType=pdf\">comments\u003c/a> to the EPA arguing that \"without bilingual labeling, today's Spanish-speaking agricultural workforce is at great risk for pesticide exposure.\"\u003c/p>\n\u003cp>Pesticide companies appear to be split on the issue. One industry trade association, Responsible Industry for a Sound Environment, has \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2011-0014-0206\">opposed\u003c/a> bilingual labels, arguing that Spanish translations were unnecessary and would make labels more cumbersome to design. The agricultural chemical company Syngenta, on the other hand, \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2011-0014-0223\">endorsed\u003c/a> the idea.\u003c/p>\n\u003cp>The proposed regulations face a long road before they'd ever take effect. Once the EPA finishes its draft, the document has to go through a review by the White House before it is even released for public comment. It could be years before the regulations are final.\u003c/p>\n\u003cp>In the meantime, though, some activist groups (including Farmworker Justice and \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>) have joined forces with food companies (Costco!) to attack the problem on their own, through a new \u003ca href=\"http://www.equitablefood.net/\">Equitable Food Initiative\u003c/a>. The initiative is based on the idea that giving farmworkers more power, responsibility, and money will lead to better, higher-quality food production.\u003c/p>\n\u003cp>The initiative has drawn up standards that (among many other things) are supposed to reduce the use of pesticides and share information — in any language — about how to handle them safely. On each farm, a worker-manager team is responsible for meeting the standard.\u003c/p>\n\u003cp>\"The whole point is to get the team on-site to own this obligation,\" says Peter O'Driscoll, the initiative's project manager, who works with Oxfam America. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Pesticides carry warning labels that spell out health risks and how workers should protect themselves — but those labels are usually in English. More than 80 percent of the workers in the \"salad bowls\" of Salinas, California, or Yuma, Arizona, are Hispanic. Many have difficulty communicating in English.","status":"publish","parent":0,"modified":1374171173,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":484},"headData":{"title":"How To Better Protect Farm Workers From Pesticides: Spanish | KQED","description":"Pesticides carry warning labels that spell out health risks and how workers should protect themselves — but those labels are usually in English. More than 80 percent of the workers in the "salad bowls" of Salinas, California, or Yuma, Arizona, are Hispanic. Many have difficulty communicating in English.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How To Better Protect Farm Workers From Pesticides: Spanish","datePublished":"2013-07-18T16:41:55.000Z","dateModified":"2013-07-18T18:12:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65813 http://blogs.kqed.org/bayareabites/?p=65813","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/18/how-to-better-protect-farm-workers-from-pesticides-spanish/","disqusTitle":"How To Better Protect Farm Workers From Pesticides: Spanish","nprByline":"Dan Charles","nprStoryId":"203015727","nprApiLink":"http://api.npr.org/query?id=203015727&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish?ft=3&f=203015727","nprRetrievedStory":"1","nprPubDate":"Thu, 18 Jul 2013 12:29:00 -0400","nprStoryDate":"Thu, 18 Jul 2013 11:51:00 -0400","nprLastModifiedDate":"Thu, 18 Jul 2013 12:29:18 -0400","path":"/bayareabites/65813/how-to-better-protect-farm-workers-from-pesticides-spanish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65821\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworkers-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmworkers-lg.jpg\" alt=\"Farmworkers harvest and package cantaloupes near Firebaugh, Calif. Photo: Gosia Wozniacka/AP\" width=\"1120\" height=\"629\" class=\"size-full wp-image-65821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers harvest and package cantaloupes near Firebaugh, Calif. Photo: Gosia Wozniacka/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/17/203015727/how-to-better-protect-farm-workers-from-pesticides-use-spanish\">The Salt at NPR Food\u003c/a> (7/18/13)\u003c/p>\n\u003cp>Advocates for farmworkers, especially those who grow America's leafy greens and fresh vegetables, are \u003ca href=\"http://farmworkerjustice.org/press/new-farmworker-justice-report-profiles-dangers-pesticide-poisoning-offers-recommendations-epa\">pushing\u003c/a> the government to do more to protect those workers from exposure to pesticides.\u003c/p>\n\u003cp>A 20-year-old regulation — the \u003ca href=\"http://www.epa.gov/agriculture/twor.html\">Worker Protection Standard\u003c/a> — is supposed to prevent harmful pesticide exposures on the farm. But activist groups like \u003ca href=\"http://farmworkerjustice.org/\">Farmworker Justice\u003c/a> say it falls short, and the Environmental Protection Agency is currently working on a \u003ca href=\"http://yosemite.epa.gov/opei/rulegate.nsf/byRIN/2070-AJ22\">new version\u003c/a>.\u003c/p>\n\u003cp>A new \u003ca href=\"http://farmworkerjustice.org/sites/default/files/aExposed%20and%20Ignored%20by%20Farmworker%20Justice%20singles%20compressed.pdf\">report\u003c/a> from Farmworker Justice points out that under the current rules, farm workers don't get nearly as much information about hazardous chemicals they may encounter as, say, factory workers. (Industrial workers are covered by different regulations, issued by the Occupational Safety and Health Administration.)\u003c/p>\n\u003cp>And then there's the barrier of language. Pesticides carry warning labels that spell out health risks and how workers should protect themselves — but those labels are usually in English. More than 80 percent of the workers in the \"salad bowls\" of Salinas, California, or Yuma, Arizona, are Hispanic. Many have difficulty communicating in English.\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>Farmworkers \"are frustrated about their lack of knowledge about these chemicals,\" says Virginia Ruiz, director of Occupational and Environmental Health at Farmworker Justice. Her group, along with many others, submitted formal \u003ca href=\"http://www.regulations.gov/contentStreamer?objectId=0900006480eb5cf5&disposition=attachment&contentType=pdf\">comments\u003c/a> to the EPA arguing that \"without bilingual labeling, today's Spanish-speaking agricultural workforce is at great risk for pesticide exposure.\"\u003c/p>\n\u003cp>Pesticide companies appear to be split on the issue. One industry trade association, Responsible Industry for a Sound Environment, has \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2011-0014-0206\">opposed\u003c/a> bilingual labels, arguing that Spanish translations were unnecessary and would make labels more cumbersome to design. The agricultural chemical company Syngenta, on the other hand, \u003ca href=\"http://www.regulations.gov/#!documentDetail;D=EPA-HQ-OPP-2011-0014-0223\">endorsed\u003c/a> the idea.\u003c/p>\n\u003cp>The proposed regulations face a long road before they'd ever take effect. Once the EPA finishes its draft, the document has to go through a review by the White House before it is even released for public comment. It could be years before the regulations are final.\u003c/p>\n\u003cp>In the meantime, though, some activist groups (including Farmworker Justice and \u003ca href=\"http://www.oxfamamerica.org/\">Oxfam America\u003c/a>) have joined forces with food companies (Costco!) to attack the problem on their own, through a new \u003ca href=\"http://www.equitablefood.net/\">Equitable Food Initiative\u003c/a>. The initiative is based on the idea that giving farmworkers more power, responsibility, and money will lead to better, higher-quality food production.\u003c/p>\n\u003cp>The initiative has drawn up standards that (among many other things) are supposed to reduce the use of pesticides and share information — in any language — about how to handle them safely. On each farm, a worker-manager team is responsible for meeting the standard.\u003c/p>\n\u003cp>\"The whole point is to get the team on-site to own this obligation,\" says Peter O'Driscoll, the initiative's project manager, who works with Oxfam America. \u003c/p>\n\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/65813/how-to-better-protect-farm-workers-from-pesticides-spanish","authors":["byline_bayareabites_65813"],"categories":["bayareabites_1874","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11952","bayareabites_10503","bayareabites_12054","bayareabites_10774","bayareabites_11445","bayareabites_371","bayareabites_10921"],"featImg":"bayareabites_65820","label":"bayareabites"},"bayareabites_898":{"type":"posts","id":"bayareabites_898","meta":{"index":"posts_1591205157","site":"bayareabites","id":"898","score":null,"sort":[1205940900000]},"guestAuthors":[],"slug":"toasts-tastes-tapas","title":"Toasts, Tastes & Tapas","publishDate":1205940900,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207779928,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":603},"headData":{"title":"Toasts, Tastes & Tapas | KQED","description":"There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite. Next Thursday March 27th, 2008 is the Wine Enthusiast Toast of the Town. Attending will be 70 domestic and international wine producers including Trinchero, Mumm","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Toasts, Tastes & Tapas","datePublished":"2008-03-19T15:35:00.000Z","dateModified":"2008-04-09T22:25:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"898 http://blogs.kqed.org/bayareabites/2008/03/19/toasts-tastes-tapas/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/19/toasts-tastes-tapas/","disqusTitle":"Toasts, Tastes & Tapas","path":"/bayareabites/898/toasts-tastes-tapas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\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>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/898/toasts-tastes-tapas","authors":["5020"],"categories":["bayareabites_50","bayareabites_1807","bayareabites_90","bayareabites_119"],"tags":["bayareabites_371"],"label":"bayareabites"},"bayareabites_694":{"type":"posts","id":"bayareabites_694","meta":{"index":"posts_1591205157","site":"bayareabites","id":"694","score":null,"sort":[1186668600000]},"guestAuthors":[],"slug":"luh-luh-luh-laiola","title":"Luh-Luh-Luh-Laiola","publishDate":1186668600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/outside-729828.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/outside-729824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>When a new restaurant opens, it's hard to know ahead of time how things will turn out. Some places get a lot of buzz but never live up to it, others turn out fabulous food but can't make ends meet. Some places are packed night after night, even if the food isn't anything to scream and shout about. Unless you have a trusted crystal ball in front of you, sorting out a restaurant's fate is usually the job of Father Time.\u003c/p>\n\u003cp>But with \u003ca href=\"http://www.laiola.com/\">\u003cstrong>Laiola\u003c/strong>\u003c/a>, even before I stepped inside I knew that the place was going to take off. Mostly, because a mere four days after opening -- without a liquor license, no less -- it already had. \u003c/p>\n\u003cp>I rolled up to the old Pizza My Heart location on Chestnut Street near 8 pm on a weekday night. The narrow storefront is all windows, and it was packed full of \u003ca href=\"http://www.azlyrics.com/lyrics/michaeljackson/pytprettyyoungthing.html\">\u003cstrong>P.Y.T.s\u003c/strong>\u003c/a>, with more hanging around outside, madly texting friends to meet them there. A faint pinkish glow emanated from within thanks to the stunning pressed copper ceiling; it's a very flattering light for all the pretties (and the not-so-pretties, too).\u003c/p>\n\u003cp>When I walked in, I was smacked in the face by the cold, hard truth: Laiola couldn't serve any wine yet. I looked behind the bar at all the shiny wine bottles and sighed. The good news? They were waiving corkage, and \u003ca href=\"http://www.nectarwinelounge.com\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a> down the street was kindly selling their retail wines at 10% off. I turned to my friend Karen to discuss who would go fetch a bottle, when I got even better news: My friend Brett was just finishing his meal at the bar, and he had more than half a bottle of albarino left. Would Karen and I like it? \u003c/p>\n\u003cp>Let's see. Is Thomas Keller a perfectionist?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We plopped down next to Brett and, from our perch at the bar, watched one of the cooks drape thick slabs of succulent-looking slow-roasted piglet over a pile of gigante beans ($19). Plate after plate, the aroma was enough to reverse my unfavorable impression of roast suckling pig formed years ago in a heavy wooden-beamed restaurant outside Madrid. I vowed to try it again one day.\u003c/p>\n\u003cp>Laiola bills itself as a \"California restaurant inspired by Spain\" -- and it's heavy on the Spain. A glance at the wine list showed it's all Spanish-grown or Spanish varietals, with most offerings by the individual miniature carafe or the bottle. A clever touch, those carafinas, which hold one-third of a bottle of wine. They look to be a great value, too, hovering near $10 apiece. Rumor has it that cocktails created by Camber Lay (Range, Frisson) will rock the house soon.\u003c/p>\n\u003cp>Chef Mark Denham (42 Degrees, Hawthorne Lane, Manresa, Postrio) has created a flexible menu, with a small selection of house-cured charcuterie, a dozen appetizers, a handful of entrees, and a few quick desserts. We opted to share a series of tapas, and loved the spicy salchicon ($6), five fire-engine red coins of pork sausage served on a slab of wood. Laiola's website says it's made from \"a mix of coarsely ground Niman Ranch pork shoulder and back fat seasoned with plenty of Pimenton garlic, chile powder and cayenne pepper.\" Mmm. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/laiola-sardines-757031.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/laiola-sardines-757028.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We also oohed and aahed over the marinated local sardines, garden vegetables in escabeche ($11), crisp local sardines roasted and served atop baby vegetables like carrots, shallots, and cauliflower, each pickled in their own brine. I'm calling this the dish of the summer. Like the equally good version at \u003ca href=\"http://www.kqed.org/weblog/food/2007/07/my-nua-favorite-restaurant.jsp\">\u003cstrong>Nua\u003c/strong>\u003c/a>, it alternates between salty and sweet, cool and hot, crisp and soft. \u003c/p>\n\u003cp>The deep fryer was down so we didn't get to sample the patatas bravas ($6), a classic Spanish dish comprised of thick wedges of potatoes dressed with spicy aioli. But the bacon-wrapped Medjool dates stuffed with chorizo, grilled, and drizzled with aged Balsamic vinegar more than made up for their absence. They looked like small brown lumps when they arrived, but they were so smoky-sweet and good that I didn't mind burning my fingers or my tongue to finish them off. \u003c/p>\n\u003cp>Service was adept, and our knowledageable waitress was full of passionate recommendations. Not all of them paid off -- the side dish of rapini, for example, was undercooked and fibrous -- but given that Laiola was only four days old and besieged by malfunctioning kitchen equipment, delinquent paperwork, and masses of hungry diners, I forgave them their trespasses. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rapini-793766.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rapini-793764.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We didn't have dessert, but I was sorely tempted, especially after watching Brett slather toast with thick chocolate ganache drizzled with fruity Arbequina olive oil and a dash of Maldon sea salt ($7). It's a dish I've had before, even made before, and I speak from experience when I say it is the epitome of divine simplicity.\u003c/p>\n\u003cp>When we left Laiola, it was still buzzing (still!) even though no wine could be sold on premises in this notoriously \"thirsty\" neighborhood. It is already a place to see and be seen, but it is also a place to eat -- and eat well -- and, like the patina on the copper bar, I expect it will only improve with age.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Laiola\u003cbr>2031 Chestnut Street \u003cbr>(415) 346-5641\u003cbr>San Francisco\u003cbr>*No reservations*\u003cbr>Open 7 days a week, 5:30 - 10:30 pm (bar open till 11 pm)\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1186668600,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":910},"headData":{"title":"Luh-Luh-Luh-Laiola | KQED","description":"When a new restaurant opens, it's hard to know ahead of time how things will turn out. Some places get a lot of buzz but never live up to it, others turn out fabulous food but can't make ends meet. Some places are packed night after night, even if the food isn't anything to scream","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Luh-Luh-Luh-Laiola","datePublished":"2007-08-09T14:10:00.000Z","dateModified":"2007-08-09T14:10:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"694 http://blogs.kqed.org/bayareabites/2007/08/09/luh-luh-luh-laiola/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/09/luh-luh-luh-laiola/","disqusTitle":"Luh-Luh-Luh-Laiola","path":"/bayareabites/694/luh-luh-luh-laiola","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/outside-729828.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/outside-729824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>When a new restaurant opens, it's hard to know ahead of time how things will turn out. Some places get a lot of buzz but never live up to it, others turn out fabulous food but can't make ends meet. Some places are packed night after night, even if the food isn't anything to scream and shout about. Unless you have a trusted crystal ball in front of you, sorting out a restaurant's fate is usually the job of Father Time.\u003c/p>\n\u003cp>But with \u003ca href=\"http://www.laiola.com/\">\u003cstrong>Laiola\u003c/strong>\u003c/a>, even before I stepped inside I knew that the place was going to take off. Mostly, because a mere four days after opening -- without a liquor license, no less -- it already had. \u003c/p>\n\u003cp>I rolled up to the old Pizza My Heart location on Chestnut Street near 8 pm on a weekday night. The narrow storefront is all windows, and it was packed full of \u003ca href=\"http://www.azlyrics.com/lyrics/michaeljackson/pytprettyyoungthing.html\">\u003cstrong>P.Y.T.s\u003c/strong>\u003c/a>, with more hanging around outside, madly texting friends to meet them there. A faint pinkish glow emanated from within thanks to the stunning pressed copper ceiling; it's a very flattering light for all the pretties (and the not-so-pretties, too).\u003c/p>\n\u003cp>When I walked in, I was smacked in the face by the cold, hard truth: Laiola couldn't serve any wine yet. I looked behind the bar at all the shiny wine bottles and sighed. The good news? They were waiving corkage, and \u003ca href=\"http://www.nectarwinelounge.com\">\u003cstrong>Nectar Wine Lounge\u003c/strong>\u003c/a> down the street was kindly selling their retail wines at 10% off. I turned to my friend Karen to discuss who would go fetch a bottle, when I got even better news: My friend Brett was just finishing his meal at the bar, and he had more than half a bottle of albarino left. Would Karen and I like it? \u003c/p>\n\u003cp>Let's see. Is Thomas Keller a perfectionist?\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 plopped down next to Brett and, from our perch at the bar, watched one of the cooks drape thick slabs of succulent-looking slow-roasted piglet over a pile of gigante beans ($19). Plate after plate, the aroma was enough to reverse my unfavorable impression of roast suckling pig formed years ago in a heavy wooden-beamed restaurant outside Madrid. I vowed to try it again one day.\u003c/p>\n\u003cp>Laiola bills itself as a \"California restaurant inspired by Spain\" -- and it's heavy on the Spain. A glance at the wine list showed it's all Spanish-grown or Spanish varietals, with most offerings by the individual miniature carafe or the bottle. A clever touch, those carafinas, which hold one-third of a bottle of wine. They look to be a great value, too, hovering near $10 apiece. Rumor has it that cocktails created by Camber Lay (Range, Frisson) will rock the house soon.\u003c/p>\n\u003cp>Chef Mark Denham (42 Degrees, Hawthorne Lane, Manresa, Postrio) has created a flexible menu, with a small selection of house-cured charcuterie, a dozen appetizers, a handful of entrees, and a few quick desserts. We opted to share a series of tapas, and loved the spicy salchicon ($6), five fire-engine red coins of pork sausage served on a slab of wood. Laiola's website says it's made from \"a mix of coarsely ground Niman Ranch pork shoulder and back fat seasoned with plenty of Pimenton garlic, chile powder and cayenne pepper.\" Mmm. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/laiola-sardines-757031.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/laiola-sardines-757028.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We also oohed and aahed over the marinated local sardines, garden vegetables in escabeche ($11), crisp local sardines roasted and served atop baby vegetables like carrots, shallots, and cauliflower, each pickled in their own brine. I'm calling this the dish of the summer. Like the equally good version at \u003ca href=\"http://www.kqed.org/weblog/food/2007/07/my-nua-favorite-restaurant.jsp\">\u003cstrong>Nua\u003c/strong>\u003c/a>, it alternates between salty and sweet, cool and hot, crisp and soft. \u003c/p>\n\u003cp>The deep fryer was down so we didn't get to sample the patatas bravas ($6), a classic Spanish dish comprised of thick wedges of potatoes dressed with spicy aioli. But the bacon-wrapped Medjool dates stuffed with chorizo, grilled, and drizzled with aged Balsamic vinegar more than made up for their absence. They looked like small brown lumps when they arrived, but they were so smoky-sweet and good that I didn't mind burning my fingers or my tongue to finish them off. \u003c/p>\n\u003cp>Service was adept, and our knowledageable waitress was full of passionate recommendations. Not all of them paid off -- the side dish of rapini, for example, was undercooked and fibrous -- but given that Laiola was only four days old and besieged by malfunctioning kitchen equipment, delinquent paperwork, and masses of hungry diners, I forgave them their trespasses. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rapini-793766.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rapini-793764.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>We didn't have dessert, but I was sorely tempted, especially after watching Brett slather toast with thick chocolate ganache drizzled with fruity Arbequina olive oil and a dash of Maldon sea salt ($7). It's a dish I've had before, even made before, and I speak from experience when I say it is the epitome of divine simplicity.\u003c/p>\n\u003cp>When we left Laiola, it was still buzzing (still!) even though no wine could be sold on premises in this notoriously \"thirsty\" neighborhood. It is already a place to see and be seen, but it is also a place to eat -- and eat well -- and, like the patina on the copper bar, I expect it will only improve with age.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Laiola\u003cbr>2031 Chestnut Street \u003cbr>(415) 346-5641\u003cbr>San Francisco\u003cbr>*No reservations*\u003cbr>Open 7 days a week, 5:30 - 10:30 pm (bar open till 11 pm)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/694/luh-luh-luh-laiola","authors":["5023"],"categories":["bayareabites_1807","bayareabites_10"],"tags":["bayareabites_166","bayareabites_370","bayareabites_373","bayareabites_372","bayareabites_371","bayareabites_333"],"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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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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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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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