Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day
A Perfect Weekend in Livermore Valley Wine Country
Table Talk: A Taste of La Calenda, Ramen Night, Valentine’s Day Dinners
Heartfelt and Homemade Valentine's Day Recipes
How Chocolate Became A Sweet (But Not So Innocent) Consort To Valentine's Day
Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts
Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting
Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches
Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark
Sponsored
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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.","avatar":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twitter":"bayareabites","facebook":"bayareabites","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"food","roles":["author"]}],"headData":{"title":"KQED Food Staff | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/bayareabites"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"marciagagliardi":{"type":"authors","id":"11398","meta":{"index":"authors_1591205172","id":"11398","found":true},"name":"Marcia Gagliardi","firstName":"Marcia","lastName":"Gagliardi","slug":"marciagagliardi","email":"marcia@tablehopper.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Marcia Gagliardi | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marciagagliardi"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136280":{"type":"posts","id":"bayareabites_136280","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136280","score":null,"sort":[1581639689000]},"guestAuthors":[],"slug":"five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","title":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day","publishDate":1581639689,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BFAzgQqrDBI/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3c85eoh2yT/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bd32k47Bo5b/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B0_bnfrhuHw/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_132348,bayareabites_124920,bayareabites_115336' label='More stories to set the mood']\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":" These lowkey gems make the case for spectacular views over prix-fixe menus.\r\n","status":"publish","parent":0,"modified":1581698615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":578},"headData":{"title":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day | KQED","description":" These lowkey gems make the case for spectacular views over prix-fixe menus.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136280 https://ww2.kqed.org/bayareabites/?p=136280","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/13/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day/","disqusTitle":"Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136280/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BFAzgQqrDBI"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B3c85eoh2yT"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bd32k47Bo5b"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B0_bnfrhuHw"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_132348,bayareabites_124920,bayareabites_115336","label":"More stories to set the mood "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136280/five-restaurants-with-views-for-last-minute-lovers-on-valentines-day","authors":["11625","5083"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_9835","bayareabites_9710","bayareabites_356","bayareabites_81"],"featImg":"bayareabites_136292","label":"bayareabites"},"bayareabites_132348":{"type":"posts","id":"bayareabites_132348","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132348","score":null,"sort":[1549671628000]},"guestAuthors":[],"slug":"a-perfect-weekend-in-livermore-valley-wine-country","title":"A Perfect Weekend in Livermore Valley Wine Country","publishDate":1549671628,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Livermore the town and valley brings up several things in the mind of Bay Area residents. The general first item to come off anyone’s tongue is “oh, it sure gets hot there,” which is true that there are a handful of days in the summer where highs hit the triple digits. Of course, the same happens in many local cities, but our local meteorologists always seem to emphasize Livermore being scorching hot as if it’s Palm Springs (it’s not).\u003c/p>\n\u003cp>Livermore is close to where the windmills are when you’re driving out to Tahoe and it’s where the traffic is always bad because Bay Area home prices have made Tracy now a defacto part of the Bay Area. Livermore has the Lawrence Livermore National Laboratory. Oh, and of course, it has those giant wine producers Wente and Concannon, which don’t have the most sterling reputations for their supermarket budget bottles.\u003c/p>\n\u003cp>Livermore is all those things or has all of them. But, they’re all so lightly skimming the surface of what truly is the Bay Area’s “other” marquee wine region that none of those remotely describe the exciting culture and beauty that a weekend in Livermore presents. Sure, there’s Wente and Concannon, but the Livermore Valley has 55 tastings rooms, many of which are small, family-run places that offer wine on par with the likes of Napa Valley, Sonoma County, and Santa Cruz Mountains. Taste a Cuda Ridge Semillon and you’ll understand that this is far from mass-produced airline wine. Then there are the golf courses, the restaurants, the breweries, the...you get the idea. All of this in a major wine region just an hour from San Francisco (not at rush hour) and free of hoity-toity $100 tastings. Don’t get us wrong — we’d gladly spend as many weekends as possible hopping winery to winery in Sonoma County and Napa Valley and the Santa Cruz Mountains. However, whether it’s 100 degree or 60 degrees, it’s hard to beat the Bay Area’s formerly underappreciated \u003ci>other\u003c/i> wine region.\u003c/p>\n\u003cp>Here’s a food and wine-packed weekend that proves that Livermore Valley is in the big leagues of California wine countries.\u003c/p>\n\u003cp>Note: Livermore isn’t split up by districts or appellations or rivers or mountains as much as it’s just divided by directions and roads. In general, the climate across the valley is relatively similar, but the soil types differ and vineyard elevation gradually lowers the further west you travel according to winemaker Steven Kent Mirassou. For our wine-filled weekend exploring, we’ve divided the four Livermore Valley winery segments somewhat geographically (Greenville Road, Tesla Road, Westside, the Block at East End) because we’d rather have 15 extra minutes of wine than extra time on the road, right?\u003c/p>\n\u003ch2>\u003cb>Saturday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"http://c-cbakery.com/\">Casse-Croûte Bakery\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Casse+Croute+Bakery/@37.6824881,-121.7686966,15z/data=!4m2!3m1!1s0x0:0x434a5ee5869b8f89?ved=2ahUKEwjAtsO2mK3gAhWUPH0KHZOnCEIQ_BIwCnoECAQQCA\">\u003cem>50 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Casse-Croute-Bakery-e1549572307646.png\" alt=\"Casse-Croute Bakery\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">Casse-Croûte Bakery \u003ccite>(Casse-Croûte Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Richard Denoix and Lenore Colarusso-Denoix’s French bakery is a huge reason why waking up in Livermore isn’t so hard, or is a wonderful treat after an early drive to town to kickstart the weekend. Richard grew up in rural southeast France and, after long periods serving in the French Air Force and then software after immigrating to the U.S., he decided to switch gears and bake French breads and pastries. If it’s a breakfast hour, opt for a croissant and an apple turnover. Regardless of the time of day, a baguette sandwich is pretty essential, as are chocolate chip cookies and some form of fruit tart.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://3steveswinery.com/\">\u003cb>3 Steves\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/3+Steves+Winery/@37.6485127,-121.6945803,15z/data=!4m5!3m4!1s0x0:0xe5fe3220b123535e!8m2!3d37.6485127!4d-121.6945803\">\u003cem>5700 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132367\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132367 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_3747-e1549667816733.jpg\" alt=\"3 Steves Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">3 Steves Winery \u003ccite>(3 Steves Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think too hard about the inspiration for this winery’s name. Indeed, there are a trio of men named Steve who decided, hey, let’s start a winery and there’s a pretty obvious name for that winery: our names! 3 Steves is part of the Greenville Road area of the Livermore Valley, which is the most quintessential “wine country” part of the area with the panoramic views of rows of vines and sweeping hillsides that brochures and magazines often feature. Zinfandel, Cabernet Sauvignon and a brut sparkling wine made of Chardonnay and Pinot Noir are the go-to wines at 3 Steves, but the whole roster is one of the strongest in the valley. Livermore Valley is filled with wineries boasting great outdoor patios and the al fresco situation at 3 Steves is easily among the best, as well.\u003c/p>\n\u003cp>\u003ca href=\"https://mcgrailvineyards.com/\">\u003cb>McGrail\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McGrail+Vineyards+and+Winery/@37.6503396,-121.6950916,15z/data=!4m2!3m1!1s0x0:0x8b210ab8bd1154e2?ved=2ahUKEwj_gKvXmK3gAhXlMn0KHTQMB1UQ_BIwC3oECAYQCA\">\u003cem>5600 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132366\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132366 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/McGrail-Vineyards-and-Winery-e1549667851234.jpg\" alt=\"McGrail Vineyards\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">McGrail Vineyards \u003ccite>(McGrail Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a very, very short drive to 3 Steves’ neighboring winery. Cabernet Sauvignon is McGrail’s calling card and the estate grown Cabernet Sauvignon is indeed stellar. As you’ll see across these two days of tastings, one of Livermore’s big debates, for better or worse, is that there isn’t a “signature” grape. With McGrail, you know which grape is the boss. It will no doubt be the highlight at this gorgeous tasting room with palm trees outside and a bocce ball court. Sadly, the winery’s founder Jim McGrail (a former Alameda County cop and prosecutor) passed away last year, but the winery continues to produce outstanding Cabernet Sauvignon (and Chardonnay and a few other wines) under longtime winemaker Mark Clarin.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://posadarestaurant.com/\">Posada or Posada on Wheels\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Posada/@37.676296,-121.784712,15z/data=!4m5!3m4!1s0x0:0xa2ea1dd018e22129!8m2!3d37.676296!4d-121.784712\">\u003cem>988 Murrieta Blvd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132370\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132370 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4101-e1549667723799.jpg\" alt=\"Posada on Wheels\" width=\"1900\" height=\"1900\">\u003cfigcaption class=\"wp-caption-text\">Posada on Wheels. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two options for lunch technically. Posada Restaurant, located slightly outside of downtown in a nondescript shopping plaza, is Livermore’s Southwestern cooking legend and for extremely good reason. Try the chicken enchiladas or adobo rack of lamb with New Mexico chile rojo, and you’ll understand. However, there is a new Posada on the scene and, it’s oh so conveniently usually parked in the warehouse wine district called The Block at East End. Luckily, there are no shortage of wine options for taking your blackened pork belly tacos and watermelon salad with mango-habanero vinaigrette. The truck offers an exciting chance for chef and co-owner Eduardo Posada to serve slightly edgier, appropriately portable food to a winery and brewery audience. The chipotle fish tacos are exactly what a mid-wine tasting day calls for.\u003c/p>\n\u003cp>\u003ca href=\"https://nottinghamcellars.com/\">\u003cb>Nottingham Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Nottingham+Cellars+-+Livermore+Winery+and+Wine+Tasting/@37.6765212,-121.7192675,15z/data=!4m2!3m1!1s0x0:0xe376265b8986d0f0?ved=2ahUKEwj57qORma3gAhWwIDQIHcMTDnIQ_BIwEXoECAYQCA\">\u003cem>2245 S Vasco Rd. C\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132371\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132371 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4112-e1549667690679.jpg\" alt=\"Nottingham Cellars\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Nottingham Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tacos in hand, it’s time for some wine. You’ve got a handful of wineries to choose from, one next to the other next to the other in the Block at East End. Start at Nottingham Cellars, where winemaker Collin Cranor (the son of founder Jeff Cranor) and Craig Ploof (formerly assistant winemaker at the acclaimed Steven Kent Winery that you’ll visit tomorrow) craft excellent Bordeaux varietal wines and Chardonnay, served in a sleek gallery-like space. Nottingham also produces some notable \"Typicité\" Pinot Noirs, led by a leaner, red berry-forward 2017 from the Santa Lucia Highlands. The winery has a sibling brand called Vasco Urbano that focuses on Rhone style reds and Petite Sirah. Try all of the wines in the portfolio because you’ll see how Nottingham is remarkable in having such an extensive roster, yet each wine has a distinctive small-batch polish.\u003c/p>\n\u003cp>\u003ca href=\"http://mckahnfamilycellars.com/\">\u003cb>McKahn Family Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McKahn+Family+Cellars/@37.6764421,-121.719363,15z/data=!4m5!3m4!1s0x0:0xd5d4d3bfe08f8c7f!8m2!3d37.6764421!4d-121.719363\">\u003cem>2245 S Vasco Rd. A\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132372\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132372 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4123-e1549667662280.jpg\" alt=\"McKahn winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">McKahn Family Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About three steps away is a relative newcomer, McKahn, where Rhone varietals are the theme. 29-year old winemaker Charles McKahn (the son of the owners) has a gentle touch with Viognier and Grenache, while also crafting a terrific Syrah full of ripe black fruit and anise notes from the Spring Mountain district of Napa Valley. If you sit out on the patio shared with Notthingham, chances are there will some live music to entertain and make you want to keep lingering over yet another great Livermore bottling of Petite Sirah — this one happens to be the only wine McKahn makes with the grapes coming from Livermore.\u003c/p>\n\u003cp>\u003ca href=\"https://occasiowinery.com/\">\u003cb>Occasio\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Occasio+Winery/@37.6764,-121.7193616,15z/data=!4m5!3m4!1s0x0:0xbaa349cf6db56b0e!8m2!3d37.6764!4d-121.7193616\">\u003cem>2245 S Vasco Rd. B\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132374\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132374 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4132-e1549667595566.jpg\" alt=\"Occasio Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Occasio Winery. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaking is science, right? In the case of this winery, there is a deep scientific background. Founder/director of winemaking John Kinney was a longtime physicist and UCSF professor before he decided it was the opportunistic time to go make wine. Hence, here you have a winery named for the Roman Goddess of Opportunity. Follow that theme and take the opportunity to taste Kinney’s Cabernet Franc, an opulent barrel-fermented Chardonnay and a dense, spicy Heritage Reserve Cabernet Sauvignon. Kinney’s wine career, which kicked into high gear when he used his sabbatical to study enology at UC Davis, has extended to distilling as he is also the owner of the nearby Sidewinder Spirits.\u003c/p>\n\u003cfigure id=\"attachment_132373\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132373 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4130-e1549667631915.jpg\" alt=\"Sidewinder Spirits\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Sidewinder Spirits' Victorian era evoking tasting room and bar. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vintage Victorian Sidewinder cocktail bar/tasting room is as stunningly period detailed as it gets and soon will open to the public (for now it’s Occasio members only) so everyone can try the vermouth and grappa in lavish surroundings.\u003c/p>\n\u003cp>\u003ca href=\"https://woodfamilyvineyards.com/\">\u003cb>Wood Family Vineyards\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Wood+Family+Vineyards/@37.6753661,-121.7200067,15z/data=!4m5!3m4!1s0x0:0xe1569730205bf06f!8m2!3d37.6753661!4d-121.7200067\">\u003cem>2407 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132392\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132392 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Wood-Livermore-e1549668256257.jpg\" alt=\"Wood Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Wood Family Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While science is the background at Occasio, Rhonda Wood was a US Airways pilot before learning about home beer making while on maternity leave in 1991. A few years later she switched gears to wine and fully left the pilot gig for the winery in 2006. The tasting room really is a party every day as a locals’ favorite that makes it feel like Livermore’s “Cheers” where everyone knows everyone’s name. That breezy vibe extends to the wood-paneled wagon car with surfboards logo that makes drinkers think of the Beach Boys while taking a sip of “Para Mas Amigas” Chardonnay or “Viva” Cabernet Sauvignon. If you can try the “Clone 30” Cabernet Sauvignon, don’t pass up the chance.\u003c/p>\n\u003cp>\u003ca href=\"https://altamontbeerworks.com/1/\">\u003cb>Altamont Beer Works\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Altamont+Beer+Works/@37.6758493,-121.7199996,15z/data=!4m5!3m4!1s0x0:0xe60e0945dbb63357!8m2!3d37.6758493!4d-121.7199996\">\u003cem>2402 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132376\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132376 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4146-e1549667447742.jpg\" alt=\"Altamont Beer Works\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Altamont Beer Works. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s enough wine tasting for day one. No worries for the next step, though, because Livermore’s beloved IPA-focused brewery (the Tri-Valley’s first post-Prohibition brewery and still its best) is right across the street from Wood. Try all the hop-heavy beers on offer, and if the intense Nutty Operator oatmeal-peanut butter stout is there, definitely add that to a flight or just get a pint of it. After all of those tannins and frilly tasting notes from the wineries, here’s the place to just chill and maybe watch some sports in a de-facto happy hour.\u003c/p>\n\u003cp>\u003cb>Dinner: \u003ca href=\"https://www.rangelifelivermore.com/\">Range Life\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Range+Life/@37.6834343,-121.7700469,15z/data=!4m2!3m1!1s0x0:0xf061be523d7e7a2?ved=2ahUKEwjdtpfuma3gAhWuJDQIHbv5BckQ_BIwCnoECAYQCA\">\u003cem>2160 Railroad Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132390\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132390 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Interiors_010-1-e1549666710562.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After dining all over the Bay Area to keep up with new restaurants popping up left and right (including many \u003ca href=\"https://www.kqed.org/bayareabites/series/new-restaurants-2018\">here for KQED\u003c/a>), this writer named Range Life the top restaurant opening of 2018 for abundant reasons: a gorgeous chic-pastoral design, superb cocktails by the talented bar director Waine Longwell, cheery service, and a refinement that makes the restaurant feel eight-years old. Most of all, though, it’s the cooking of chef Bill Niles who deftly weaves together global touches into a distinctly Californian template with top-notch ingredients: Rio Oso grapefruit with fried parsnip and fresh burrata, relaxed and mega-umami versions of Fort Bragg uni on toast and hot chicken wings with fermented chili sauce, a hearty roast half chicken with Anson Mills polenta and spring garlic jus. It’s cooking that strikes the right tone of creativity, high technique and being approachable. You WANT to eat this food.\u003c/p>\n\u003cfigure id=\"attachment_132389\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132389 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Food_Lamb_Belly_Crudo_Salad_003-1-e1549666892272.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Food at Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef and his wife Sarah worked at headliners in San Francisco (he was executive chef for Tartine Manufactory, she was a manager and wine director for Outerlands), and were convinced to head to Livermore by Sarah’s former roommate (and Waine’s wife), Lauren Heanes-Longwell, who redesigned Range Life’s 1800’s brick building into the sleek restaurant it is today. All together, it’s an all-star team that was convinced of Livermore’s merits and will convince you of its merits.\u003c/p>\n\u003cp>\u003cb>Nightcap: \u003ca href=\"https://www.lastwordbar.com/\">The Last Word\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Last+Word/@37.683336,-121.7677204,15z/data=!4m5!3m4!1s0x0:0xfc1da038e7079268!8m2!3d37.683336!4d-121.7677204\">\u003cem>2470 First St. #100\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132377\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132377 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4187-e1549667403455.jpg\" alt=\"The Last Word Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">The Last Word. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One last drink means a nightcap in Livermore’s craft cocktail destination in the heart of the bustling downtown area. Every six months, the bar switches its theme (like Trick Dog for our San Francisco readers). As of press time, the menu was a Cuban-themed “Revolucion” with a few types of classic Daiquiris, plenty of rum-forward offerings, and a Hurricane sour with bourbon, passion fruit and a frothy egg white body. If you’re still hungry after Range Life, munch on some bacon empanadas.\u003c/p>\n\u003ch2>\u003cb>Sunday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"https://espressorosetta.com/\">Espresso Rosetta\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Espresso+Rosetta/@37.6808307,-121.7682593,15z/data=!4m2!3m1!1s0x0:0x44d16fc2c7d86620?ved=2ahUKEwjIsPO9mq3gAhUzFzQIHTqgDzoQ_BIwCnoECAYQCA\">\u003cem>206 S J St.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132632\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132632 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Espresso-Rosetta-e1550796216293.jpg\" alt=\"Espresso Rosetta\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Espresso Rosetta \u003ccite>(Facebook/Espresso Rosetta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a long Saturday of wine tasting (and more beer, wine and cocktails afterwards), coffee is probably going to be a necessary way to start the second day in Livermore. Here’s the good news: Espresso Rosetta is a standout third wave-style coffee shop complete with all the latte art and perfectly pulled ristretto shots that are now expected in the genre. The cheery downtown café also has plenty of sweet and savory pastries to join the caffeine in knocking your palate back into wine tasting shape.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stevenkent.com/\">\u003cb>The Steven Kent Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Steven+Kent+Winery/@37.664289,-121.728086,15z/data=!4m2!3m1!1s0x0:0x3dcd7c9cab507661?ved=2ahUKEwj9_63Rmq3gAhVRKH0KHWo1A2EQ_BIwCnoECAQQCA\">\u003cem>5443 Tesla Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132364\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132364 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Steven-Kent_TastingRoom_1-e1549667928424.jpg\" alt=\"Steven Kent Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">The Steven Kent Winery \u003ccite>(The Steven Kent Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Properly fortified with caffeine and calories, day two of tasting begins at one of the pioneers of small-scale, high quality wine making for the region. Steven Kent Mirassou’s delightful wines can be tasted in the “Barrel Room” at various price points. All of the lineups usually showcase either the Merrillie Chardonnay or Lola Bordeaux-style white blend of Sauvignon Blanc, a “Collector’s Circle” Home Ranch estate-grown Rhone blend or Italian variety, a “BDX Collection” Bordeaux red blend from the nearby Ghielmetti Estate Vineyard that was planted with the aspirations of being Livermore Valley’s definitive “Premier Cru” vineyard and the signature Cabernet Sauvignon offerings that make this winery 1A and 1B with McGrail for being Livermore’s iconic Cab whisperers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pagemillwinery.com/\">\u003cb>Page Mill Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Page+Mill+Winery/@37.669149,-121.74592,15z/data=!4m2!3m1!1s0x0:0xe274cb8d406f051f?ved=2ahUKEwj1gJqpm63gAhVjFTQIHZRzAKUQ_BIwC3oECAYQCA\">\u003cem>1960 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132365\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132365 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Page-Mill-Winery-e1549667893200.jpg\" alt=\"Page Mill Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Page Mill Winery \u003ccite>(Page Mill Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue along Tesla Road (no relation to Elon Musk’s electric car company) past the sprawling Concannon complex when the road bends and becomes Livermore Avenue. Here, you’ll find one of the more unique wines (and uniquely named wines) in Livermore Valley: the Page Mill GPS, a typical Rhone red blend that swaps out Mourvèdre for Petite Sirah, a grape that many consider Livermore Valley’s signature varietal since Page Mill’s neighbors at Concannon were the first American winery to make a bottle of the varietal itself. For this writer who grew up as a neighbor of the original Page Mill Winery location near Palo Alto on the actual Page Mill Road, it’s still hard to think of Page Mill Winery…in Livermore. That was the decision made by the Stark family in 2004 to be closer to the grapes and to have more physical space than just making wine at their actual house. Owner/winemaker Dane Stark is in charge these days of the operation across the Bay and the wide range of wines are consistent winners from Tempranillo to Cabernet Sauvignon to Chardonnay.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://wentevineyards.com/dine/restaurant\">The Restaurant at Wente Vineyards\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Restaurant+%7C+Wente+Vineyards/@37.6233946,-121.7560431,15z/data=!4m5!3m4!1s0x0:0xe29ab050c2cf6ba6!8m2!3d37.6233946!4d-121.7560431\">\u003cem>5050 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132363\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132363 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/December-2018_VT-Experience-e1549667978884.jpg\" alt=\"The Restaurant at Wente Vineyards\" width=\"1900\" height=\"1637\">\u003cfigcaption class=\"wp-caption-text\">The Restaurant at Wente Vineyards. Photo by Eli Pitta \u003ccite>(Eli Pitta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to Livermore isn’t complete without a visit to the marquee large producers, along with Concannon, who put Livermore Valley wine on the map. Yes, both wineries have bottom-shelf bulk production wines that aren’t worth a weekend trip detour, but they both have small-lot, refined wines that are as noteworthy as any in the region. For Wente, you can experience those at Wente’s Winemakers Studio and tasting room at the main winery on Tesla Road. But, this weekend’s let’s have both Wente wines and excellent food together for lunch at The Restaurant at Wente Vineyards. The setting is breathtaking, so it’s not wonder that this is a premier Bay Area weddings and concerts destination. Come back again for both of those. For now, it’s time to eat. On the menu for lunch at this \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\">“Check Please! Bay Area” approved restaurant\u003c/a>, executive chef Mike Ward presents a $65 3-course pairing lunch, where the 2016 Nth Degree Chardonnay might partner with a sea bass with romanesco and red curry.\u003c/p>\n\u003cp>\u003ca href=\"https://www.danterobere.com/\">\u003cb>Dante Robere\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Dante+Robere+Vineyards/@37.6456844,-121.7821115,15z/data=!4m5!3m4!1s0x0:0xc060bc2e56fcaf6f!8m2!3d37.6456844!4d-121.7821115\">\u003cem>1200 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132378\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132378 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4319-e1549667367837.jpg\" alt=\"Dante Robere\" width=\"1900\" height=\"2374\">\u003cfigcaption class=\"wp-caption-text\">Dante Robere. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wander back from the countryside into the westside of Livermore, surrounded by bike trails, new looking residential communities and Ravenswood Historical Site. Like many of the Livermore Valley wineries, Dante Robere is the result of friends who liked boutique, family-run wineries and said to themselves, “hey, why not make our own?” Dante is Dan Rosenberg and Bob Bossi is Robere, and their three-decade friendship led to this tongue-in-cheek named winery that sounds like an elegant Bordeaux chateau, but really is a down-to-earth label for Syrah, Rhone varietals, Zinfandel, and several other grapes, sourced locally and from the Sierra foothills. If you’ve never tried Mourvèdre on its own, this is one of the smoothest examples you’re bound to encounter anywhere in the state outside of Paso Robles.\u003c/p>\n\u003cp>\u003ca href=\"https://www.laspositasvineyards.com/\">\u003cb>Las Positas\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Las+Positas+Vineyards/@37.6458024,-121.7704979,15z/data=!4m5!3m4!1s0x0:0x9779618b6f1b506c!8m2!3d37.6458024!4d-121.7704979\">\u003cem>1828 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132368\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132368 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4083-e1549667781216.jpg\" alt=\"Las Positas Vineyards\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Las Positas Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a good chance that there will be a wedding that just happened or will happen at Las Positas Vineyards when you visit. Generally, that’s not a good sign since manicured lawns and spectacular views tend to make wineries figure they can coast on Instagram looks and pay less attention to the wine itself. Thankfully, despite making wine with a remarkable 14 different grape varieties, Las Positas is one of the exceptions and doesn’t neglect what’s in the bottle. Red blends like the “Coccineous” with mostly Tempranillo and Syrah are the main strength at Las Positas, but you’ll also enjoy several atypical varietal offerings like an Albariño or the rare Barbera from Livermore. Here’s another catch in the spacious, clearly Tuscan-inspired space: outstanding locally made chocolates paired with certain wines that raise eyebrows but actually work, like a matcha truffle with Chardonnay and mint-chocolate chip truffle with a Tempranillo-Barbera-Nebbiolo rosé (!).\u003c/p>\n\u003cp>\u003ca href=\"http://cudaridgewines.com/\">\u003cb>Cuda Ridge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Cuda+Ridge+Winery/@37.654755,-121.766572,15z/data=!4m5!3m4!1s0x0:0xecbfa7fbebed930c!8m2!3d37.654755!4d-121.766572\">\u003cem>2400 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132369\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132369 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4085-e1549667747994.jpg\" alt=\"Cuda Ridge\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Cuda Ridge Wines. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By now, you’ve tried more than enough wine to be convinced that the Livermore Valley is playing in the wine big leagues. However, pound for pound and sip for sip, this writer found the most impressive regional wines to be at this final spot that bypasses any splashy tasting room vibe or gimmicky wines for focusing on great, carefully built Bordeaux-style wines. Co-owner/winemaker Larry Dino still produces fewer than 3,000 cases total, highlighted by a superb Semillon with a distinct tangy melon personality; a fruit-forward and vibrant Cabernet Franc; and the valley’s finest Petit Verdot and Malbec offerings, the latter being at 12.5% alcohol, and showing calmer, brighter personality than the ubiquitous Malbec from Argentina. Occasionally Dino dabbles in “black label” non-Bordeaux wines like Sangiovese, but make no mistake, you’re here for the Bordeaux, which was the resolute inspiration for why he opened this winery a dozen years ago after learning the craft at nearby Las Positas College.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bid farewell to Livermore with a last sip of the Cuda Ridge’s Reserve Cabernet Sauvignon and go spread the word: Livermore is serious wine country.\u003c/p>\n\n","blocks":[],"excerpt":"36 hours of delicious food and wine in the oft-forgotten Livermore Valley wine region.","status":"publish","parent":0,"modified":1550796318,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":3456},"headData":{"title":"A Perfect Weekend in Livermore Valley Wine Country | KQED","description":"36 hours of delicious food and wine in the oft-forgotten Livermore Valley wine region.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132348 https://ww2.kqed.org/bayareabites/?p=132348","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/08/a-perfect-weekend-in-livermore-valley-wine-country/","disqusTitle":"A Perfect Weekend in Livermore Valley Wine Country","path":"/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Livermore the town and valley brings up several things in the mind of Bay Area residents. The general first item to come off anyone’s tongue is “oh, it sure gets hot there,” which is true that there are a handful of days in the summer where highs hit the triple digits. Of course, the same happens in many local cities, but our local meteorologists always seem to emphasize Livermore being scorching hot as if it’s Palm Springs (it’s not).\u003c/p>\n\u003cp>Livermore is close to where the windmills are when you’re driving out to Tahoe and it’s where the traffic is always bad because Bay Area home prices have made Tracy now a defacto part of the Bay Area. Livermore has the Lawrence Livermore National Laboratory. Oh, and of course, it has those giant wine producers Wente and Concannon, which don’t have the most sterling reputations for their supermarket budget bottles.\u003c/p>\n\u003cp>Livermore is all those things or has all of them. But, they’re all so lightly skimming the surface of what truly is the Bay Area’s “other” marquee wine region that none of those remotely describe the exciting culture and beauty that a weekend in Livermore presents. Sure, there’s Wente and Concannon, but the Livermore Valley has 55 tastings rooms, many of which are small, family-run places that offer wine on par with the likes of Napa Valley, Sonoma County, and Santa Cruz Mountains. Taste a Cuda Ridge Semillon and you’ll understand that this is far from mass-produced airline wine. Then there are the golf courses, the restaurants, the breweries, the...you get the idea. All of this in a major wine region just an hour from San Francisco (not at rush hour) and free of hoity-toity $100 tastings. Don’t get us wrong — we’d gladly spend as many weekends as possible hopping winery to winery in Sonoma County and Napa Valley and the Santa Cruz Mountains. However, whether it’s 100 degree or 60 degrees, it’s hard to beat the Bay Area’s formerly underappreciated \u003ci>other\u003c/i> wine region.\u003c/p>\n\u003cp>Here’s a food and wine-packed weekend that proves that Livermore Valley is in the big leagues of California wine countries.\u003c/p>\n\u003cp>Note: Livermore isn’t split up by districts or appellations or rivers or mountains as much as it’s just divided by directions and roads. In general, the climate across the valley is relatively similar, but the soil types differ and vineyard elevation gradually lowers the further west you travel according to winemaker Steven Kent Mirassou. For our wine-filled weekend exploring, we’ve divided the four Livermore Valley winery segments somewhat geographically (Greenville Road, Tesla Road, Westside, the Block at East End) because we’d rather have 15 extra minutes of wine than extra time on the road, right?\u003c/p>\n\u003ch2>\u003cb>Saturday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"http://c-cbakery.com/\">Casse-Croûte Bakery\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Casse+Croute+Bakery/@37.6824881,-121.7686966,15z/data=!4m2!3m1!1s0x0:0x434a5ee5869b8f89?ved=2ahUKEwjAtsO2mK3gAhWUPH0KHZOnCEIQ_BIwCnoECAQQCA\">\u003cem>50 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Casse-Croute-Bakery-e1549572307646.png\" alt=\"Casse-Croute Bakery\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">Casse-Croûte Bakery \u003ccite>(Casse-Croûte Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Richard Denoix and Lenore Colarusso-Denoix’s French bakery is a huge reason why waking up in Livermore isn’t so hard, or is a wonderful treat after an early drive to town to kickstart the weekend. Richard grew up in rural southeast France and, after long periods serving in the French Air Force and then software after immigrating to the U.S., he decided to switch gears and bake French breads and pastries. If it’s a breakfast hour, opt for a croissant and an apple turnover. Regardless of the time of day, a baguette sandwich is pretty essential, as are chocolate chip cookies and some form of fruit tart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://3steveswinery.com/\">\u003cb>3 Steves\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/3+Steves+Winery/@37.6485127,-121.6945803,15z/data=!4m5!3m4!1s0x0:0xe5fe3220b123535e!8m2!3d37.6485127!4d-121.6945803\">\u003cem>5700 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132367\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132367 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_3747-e1549667816733.jpg\" alt=\"3 Steves Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">3 Steves Winery \u003ccite>(3 Steves Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think too hard about the inspiration for this winery’s name. Indeed, there are a trio of men named Steve who decided, hey, let’s start a winery and there’s a pretty obvious name for that winery: our names! 3 Steves is part of the Greenville Road area of the Livermore Valley, which is the most quintessential “wine country” part of the area with the panoramic views of rows of vines and sweeping hillsides that brochures and magazines often feature. Zinfandel, Cabernet Sauvignon and a brut sparkling wine made of Chardonnay and Pinot Noir are the go-to wines at 3 Steves, but the whole roster is one of the strongest in the valley. Livermore Valley is filled with wineries boasting great outdoor patios and the al fresco situation at 3 Steves is easily among the best, as well.\u003c/p>\n\u003cp>\u003ca href=\"https://mcgrailvineyards.com/\">\u003cb>McGrail\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McGrail+Vineyards+and+Winery/@37.6503396,-121.6950916,15z/data=!4m2!3m1!1s0x0:0x8b210ab8bd1154e2?ved=2ahUKEwj_gKvXmK3gAhXlMn0KHTQMB1UQ_BIwC3oECAYQCA\">\u003cem>5600 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132366\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132366 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/McGrail-Vineyards-and-Winery-e1549667851234.jpg\" alt=\"McGrail Vineyards\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">McGrail Vineyards \u003ccite>(McGrail Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a very, very short drive to 3 Steves’ neighboring winery. Cabernet Sauvignon is McGrail’s calling card and the estate grown Cabernet Sauvignon is indeed stellar. As you’ll see across these two days of tastings, one of Livermore’s big debates, for better or worse, is that there isn’t a “signature” grape. With McGrail, you know which grape is the boss. It will no doubt be the highlight at this gorgeous tasting room with palm trees outside and a bocce ball court. Sadly, the winery’s founder Jim McGrail (a former Alameda County cop and prosecutor) passed away last year, but the winery continues to produce outstanding Cabernet Sauvignon (and Chardonnay and a few other wines) under longtime winemaker Mark Clarin.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://posadarestaurant.com/\">Posada or Posada on Wheels\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Posada/@37.676296,-121.784712,15z/data=!4m5!3m4!1s0x0:0xa2ea1dd018e22129!8m2!3d37.676296!4d-121.784712\">\u003cem>988 Murrieta Blvd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132370\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132370 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4101-e1549667723799.jpg\" alt=\"Posada on Wheels\" width=\"1900\" height=\"1900\">\u003cfigcaption class=\"wp-caption-text\">Posada on Wheels. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two options for lunch technically. Posada Restaurant, located slightly outside of downtown in a nondescript shopping plaza, is Livermore’s Southwestern cooking legend and for extremely good reason. Try the chicken enchiladas or adobo rack of lamb with New Mexico chile rojo, and you’ll understand. However, there is a new Posada on the scene and, it’s oh so conveniently usually parked in the warehouse wine district called The Block at East End. Luckily, there are no shortage of wine options for taking your blackened pork belly tacos and watermelon salad with mango-habanero vinaigrette. The truck offers an exciting chance for chef and co-owner Eduardo Posada to serve slightly edgier, appropriately portable food to a winery and brewery audience. The chipotle fish tacos are exactly what a mid-wine tasting day calls for.\u003c/p>\n\u003cp>\u003ca href=\"https://nottinghamcellars.com/\">\u003cb>Nottingham Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Nottingham+Cellars+-+Livermore+Winery+and+Wine+Tasting/@37.6765212,-121.7192675,15z/data=!4m2!3m1!1s0x0:0xe376265b8986d0f0?ved=2ahUKEwj57qORma3gAhWwIDQIHcMTDnIQ_BIwEXoECAYQCA\">\u003cem>2245 S Vasco Rd. C\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132371\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132371 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4112-e1549667690679.jpg\" alt=\"Nottingham Cellars\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Nottingham Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tacos in hand, it’s time for some wine. You’ve got a handful of wineries to choose from, one next to the other next to the other in the Block at East End. Start at Nottingham Cellars, where winemaker Collin Cranor (the son of founder Jeff Cranor) and Craig Ploof (formerly assistant winemaker at the acclaimed Steven Kent Winery that you’ll visit tomorrow) craft excellent Bordeaux varietal wines and Chardonnay, served in a sleek gallery-like space. Nottingham also produces some notable \"Typicité\" Pinot Noirs, led by a leaner, red berry-forward 2017 from the Santa Lucia Highlands. The winery has a sibling brand called Vasco Urbano that focuses on Rhone style reds and Petite Sirah. Try all of the wines in the portfolio because you’ll see how Nottingham is remarkable in having such an extensive roster, yet each wine has a distinctive small-batch polish.\u003c/p>\n\u003cp>\u003ca href=\"http://mckahnfamilycellars.com/\">\u003cb>McKahn Family Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McKahn+Family+Cellars/@37.6764421,-121.719363,15z/data=!4m5!3m4!1s0x0:0xd5d4d3bfe08f8c7f!8m2!3d37.6764421!4d-121.719363\">\u003cem>2245 S Vasco Rd. A\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132372\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132372 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4123-e1549667662280.jpg\" alt=\"McKahn winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">McKahn Family Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About three steps away is a relative newcomer, McKahn, where Rhone varietals are the theme. 29-year old winemaker Charles McKahn (the son of the owners) has a gentle touch with Viognier and Grenache, while also crafting a terrific Syrah full of ripe black fruit and anise notes from the Spring Mountain district of Napa Valley. If you sit out on the patio shared with Notthingham, chances are there will some live music to entertain and make you want to keep lingering over yet another great Livermore bottling of Petite Sirah — this one happens to be the only wine McKahn makes with the grapes coming from Livermore.\u003c/p>\n\u003cp>\u003ca href=\"https://occasiowinery.com/\">\u003cb>Occasio\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Occasio+Winery/@37.6764,-121.7193616,15z/data=!4m5!3m4!1s0x0:0xbaa349cf6db56b0e!8m2!3d37.6764!4d-121.7193616\">\u003cem>2245 S Vasco Rd. B\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132374\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132374 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4132-e1549667595566.jpg\" alt=\"Occasio Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Occasio Winery. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaking is science, right? In the case of this winery, there is a deep scientific background. Founder/director of winemaking John Kinney was a longtime physicist and UCSF professor before he decided it was the opportunistic time to go make wine. Hence, here you have a winery named for the Roman Goddess of Opportunity. Follow that theme and take the opportunity to taste Kinney’s Cabernet Franc, an opulent barrel-fermented Chardonnay and a dense, spicy Heritage Reserve Cabernet Sauvignon. Kinney’s wine career, which kicked into high gear when he used his sabbatical to study enology at UC Davis, has extended to distilling as he is also the owner of the nearby Sidewinder Spirits.\u003c/p>\n\u003cfigure id=\"attachment_132373\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132373 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4130-e1549667631915.jpg\" alt=\"Sidewinder Spirits\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Sidewinder Spirits' Victorian era evoking tasting room and bar. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vintage Victorian Sidewinder cocktail bar/tasting room is as stunningly period detailed as it gets and soon will open to the public (for now it’s Occasio members only) so everyone can try the vermouth and grappa in lavish surroundings.\u003c/p>\n\u003cp>\u003ca href=\"https://woodfamilyvineyards.com/\">\u003cb>Wood Family Vineyards\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Wood+Family+Vineyards/@37.6753661,-121.7200067,15z/data=!4m5!3m4!1s0x0:0xe1569730205bf06f!8m2!3d37.6753661!4d-121.7200067\">\u003cem>2407 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132392\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132392 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Wood-Livermore-e1549668256257.jpg\" alt=\"Wood Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Wood Family Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While science is the background at Occasio, Rhonda Wood was a US Airways pilot before learning about home beer making while on maternity leave in 1991. A few years later she switched gears to wine and fully left the pilot gig for the winery in 2006. The tasting room really is a party every day as a locals’ favorite that makes it feel like Livermore’s “Cheers” where everyone knows everyone’s name. That breezy vibe extends to the wood-paneled wagon car with surfboards logo that makes drinkers think of the Beach Boys while taking a sip of “Para Mas Amigas” Chardonnay or “Viva” Cabernet Sauvignon. If you can try the “Clone 30” Cabernet Sauvignon, don’t pass up the chance.\u003c/p>\n\u003cp>\u003ca href=\"https://altamontbeerworks.com/1/\">\u003cb>Altamont Beer Works\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Altamont+Beer+Works/@37.6758493,-121.7199996,15z/data=!4m5!3m4!1s0x0:0xe60e0945dbb63357!8m2!3d37.6758493!4d-121.7199996\">\u003cem>2402 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132376\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132376 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4146-e1549667447742.jpg\" alt=\"Altamont Beer Works\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Altamont Beer Works. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s enough wine tasting for day one. No worries for the next step, though, because Livermore’s beloved IPA-focused brewery (the Tri-Valley’s first post-Prohibition brewery and still its best) is right across the street from Wood. Try all the hop-heavy beers on offer, and if the intense Nutty Operator oatmeal-peanut butter stout is there, definitely add that to a flight or just get a pint of it. After all of those tannins and frilly tasting notes from the wineries, here’s the place to just chill and maybe watch some sports in a de-facto happy hour.\u003c/p>\n\u003cp>\u003cb>Dinner: \u003ca href=\"https://www.rangelifelivermore.com/\">Range Life\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Range+Life/@37.6834343,-121.7700469,15z/data=!4m2!3m1!1s0x0:0xf061be523d7e7a2?ved=2ahUKEwjdtpfuma3gAhWuJDQIHbv5BckQ_BIwCnoECAYQCA\">\u003cem>2160 Railroad Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132390\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132390 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Interiors_010-1-e1549666710562.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After dining all over the Bay Area to keep up with new restaurants popping up left and right (including many \u003ca href=\"https://www.kqed.org/bayareabites/series/new-restaurants-2018\">here for KQED\u003c/a>), this writer named Range Life the top restaurant opening of 2018 for abundant reasons: a gorgeous chic-pastoral design, superb cocktails by the talented bar director Waine Longwell, cheery service, and a refinement that makes the restaurant feel eight-years old. Most of all, though, it’s the cooking of chef Bill Niles who deftly weaves together global touches into a distinctly Californian template with top-notch ingredients: Rio Oso grapefruit with fried parsnip and fresh burrata, relaxed and mega-umami versions of Fort Bragg uni on toast and hot chicken wings with fermented chili sauce, a hearty roast half chicken with Anson Mills polenta and spring garlic jus. It’s cooking that strikes the right tone of creativity, high technique and being approachable. You WANT to eat this food.\u003c/p>\n\u003cfigure id=\"attachment_132389\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132389 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Food_Lamb_Belly_Crudo_Salad_003-1-e1549666892272.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Food at Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef and his wife Sarah worked at headliners in San Francisco (he was executive chef for Tartine Manufactory, she was a manager and wine director for Outerlands), and were convinced to head to Livermore by Sarah’s former roommate (and Waine’s wife), Lauren Heanes-Longwell, who redesigned Range Life’s 1800’s brick building into the sleek restaurant it is today. All together, it’s an all-star team that was convinced of Livermore’s merits and will convince you of its merits.\u003c/p>\n\u003cp>\u003cb>Nightcap: \u003ca href=\"https://www.lastwordbar.com/\">The Last Word\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Last+Word/@37.683336,-121.7677204,15z/data=!4m5!3m4!1s0x0:0xfc1da038e7079268!8m2!3d37.683336!4d-121.7677204\">\u003cem>2470 First St. #100\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132377\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132377 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4187-e1549667403455.jpg\" alt=\"The Last Word Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">The Last Word. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One last drink means a nightcap in Livermore’s craft cocktail destination in the heart of the bustling downtown area. Every six months, the bar switches its theme (like Trick Dog for our San Francisco readers). As of press time, the menu was a Cuban-themed “Revolucion” with a few types of classic Daiquiris, plenty of rum-forward offerings, and a Hurricane sour with bourbon, passion fruit and a frothy egg white body. If you’re still hungry after Range Life, munch on some bacon empanadas.\u003c/p>\n\u003ch2>\u003cb>Sunday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"https://espressorosetta.com/\">Espresso Rosetta\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Espresso+Rosetta/@37.6808307,-121.7682593,15z/data=!4m2!3m1!1s0x0:0x44d16fc2c7d86620?ved=2ahUKEwjIsPO9mq3gAhUzFzQIHTqgDzoQ_BIwCnoECAYQCA\">\u003cem>206 S J St.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132632\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132632 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Espresso-Rosetta-e1550796216293.jpg\" alt=\"Espresso Rosetta\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Espresso Rosetta \u003ccite>(Facebook/Espresso Rosetta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a long Saturday of wine tasting (and more beer, wine and cocktails afterwards), coffee is probably going to be a necessary way to start the second day in Livermore. Here’s the good news: Espresso Rosetta is a standout third wave-style coffee shop complete with all the latte art and perfectly pulled ristretto shots that are now expected in the genre. The cheery downtown café also has plenty of sweet and savory pastries to join the caffeine in knocking your palate back into wine tasting shape.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stevenkent.com/\">\u003cb>The Steven Kent Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Steven+Kent+Winery/@37.664289,-121.728086,15z/data=!4m2!3m1!1s0x0:0x3dcd7c9cab507661?ved=2ahUKEwj9_63Rmq3gAhVRKH0KHWo1A2EQ_BIwCnoECAQQCA\">\u003cem>5443 Tesla Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132364\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132364 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Steven-Kent_TastingRoom_1-e1549667928424.jpg\" alt=\"Steven Kent Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">The Steven Kent Winery \u003ccite>(The Steven Kent Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Properly fortified with caffeine and calories, day two of tasting begins at one of the pioneers of small-scale, high quality wine making for the region. Steven Kent Mirassou’s delightful wines can be tasted in the “Barrel Room” at various price points. All of the lineups usually showcase either the Merrillie Chardonnay or Lola Bordeaux-style white blend of Sauvignon Blanc, a “Collector’s Circle” Home Ranch estate-grown Rhone blend or Italian variety, a “BDX Collection” Bordeaux red blend from the nearby Ghielmetti Estate Vineyard that was planted with the aspirations of being Livermore Valley’s definitive “Premier Cru” vineyard and the signature Cabernet Sauvignon offerings that make this winery 1A and 1B with McGrail for being Livermore’s iconic Cab whisperers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pagemillwinery.com/\">\u003cb>Page Mill Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Page+Mill+Winery/@37.669149,-121.74592,15z/data=!4m2!3m1!1s0x0:0xe274cb8d406f051f?ved=2ahUKEwj1gJqpm63gAhVjFTQIHZRzAKUQ_BIwC3oECAYQCA\">\u003cem>1960 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132365\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132365 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Page-Mill-Winery-e1549667893200.jpg\" alt=\"Page Mill Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Page Mill Winery \u003ccite>(Page Mill Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue along Tesla Road (no relation to Elon Musk’s electric car company) past the sprawling Concannon complex when the road bends and becomes Livermore Avenue. Here, you’ll find one of the more unique wines (and uniquely named wines) in Livermore Valley: the Page Mill GPS, a typical Rhone red blend that swaps out Mourvèdre for Petite Sirah, a grape that many consider Livermore Valley’s signature varietal since Page Mill’s neighbors at Concannon were the first American winery to make a bottle of the varietal itself. For this writer who grew up as a neighbor of the original Page Mill Winery location near Palo Alto on the actual Page Mill Road, it’s still hard to think of Page Mill Winery…in Livermore. That was the decision made by the Stark family in 2004 to be closer to the grapes and to have more physical space than just making wine at their actual house. Owner/winemaker Dane Stark is in charge these days of the operation across the Bay and the wide range of wines are consistent winners from Tempranillo to Cabernet Sauvignon to Chardonnay.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://wentevineyards.com/dine/restaurant\">The Restaurant at Wente Vineyards\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Restaurant+%7C+Wente+Vineyards/@37.6233946,-121.7560431,15z/data=!4m5!3m4!1s0x0:0xe29ab050c2cf6ba6!8m2!3d37.6233946!4d-121.7560431\">\u003cem>5050 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132363\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132363 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/December-2018_VT-Experience-e1549667978884.jpg\" alt=\"The Restaurant at Wente Vineyards\" width=\"1900\" height=\"1637\">\u003cfigcaption class=\"wp-caption-text\">The Restaurant at Wente Vineyards. Photo by Eli Pitta \u003ccite>(Eli Pitta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to Livermore isn’t complete without a visit to the marquee large producers, along with Concannon, who put Livermore Valley wine on the map. Yes, both wineries have bottom-shelf bulk production wines that aren’t worth a weekend trip detour, but they both have small-lot, refined wines that are as noteworthy as any in the region. For Wente, you can experience those at Wente’s Winemakers Studio and tasting room at the main winery on Tesla Road. But, this weekend’s let’s have both Wente wines and excellent food together for lunch at The Restaurant at Wente Vineyards. The setting is breathtaking, so it’s not wonder that this is a premier Bay Area weddings and concerts destination. Come back again for both of those. For now, it’s time to eat. On the menu for lunch at this \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\">“Check Please! Bay Area” approved restaurant\u003c/a>, executive chef Mike Ward presents a $65 3-course pairing lunch, where the 2016 Nth Degree Chardonnay might partner with a sea bass with romanesco and red curry.\u003c/p>\n\u003cp>\u003ca href=\"https://www.danterobere.com/\">\u003cb>Dante Robere\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Dante+Robere+Vineyards/@37.6456844,-121.7821115,15z/data=!4m5!3m4!1s0x0:0xc060bc2e56fcaf6f!8m2!3d37.6456844!4d-121.7821115\">\u003cem>1200 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132378\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132378 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4319-e1549667367837.jpg\" alt=\"Dante Robere\" width=\"1900\" height=\"2374\">\u003cfigcaption class=\"wp-caption-text\">Dante Robere. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wander back from the countryside into the westside of Livermore, surrounded by bike trails, new looking residential communities and Ravenswood Historical Site. Like many of the Livermore Valley wineries, Dante Robere is the result of friends who liked boutique, family-run wineries and said to themselves, “hey, why not make our own?” Dante is Dan Rosenberg and Bob Bossi is Robere, and their three-decade friendship led to this tongue-in-cheek named winery that sounds like an elegant Bordeaux chateau, but really is a down-to-earth label for Syrah, Rhone varietals, Zinfandel, and several other grapes, sourced locally and from the Sierra foothills. If you’ve never tried Mourvèdre on its own, this is one of the smoothest examples you’re bound to encounter anywhere in the state outside of Paso Robles.\u003c/p>\n\u003cp>\u003ca href=\"https://www.laspositasvineyards.com/\">\u003cb>Las Positas\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Las+Positas+Vineyards/@37.6458024,-121.7704979,15z/data=!4m5!3m4!1s0x0:0x9779618b6f1b506c!8m2!3d37.6458024!4d-121.7704979\">\u003cem>1828 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132368\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132368 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4083-e1549667781216.jpg\" alt=\"Las Positas Vineyards\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Las Positas Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a good chance that there will be a wedding that just happened or will happen at Las Positas Vineyards when you visit. Generally, that’s not a good sign since manicured lawns and spectacular views tend to make wineries figure they can coast on Instagram looks and pay less attention to the wine itself. Thankfully, despite making wine with a remarkable 14 different grape varieties, Las Positas is one of the exceptions and doesn’t neglect what’s in the bottle. Red blends like the “Coccineous” with mostly Tempranillo and Syrah are the main strength at Las Positas, but you’ll also enjoy several atypical varietal offerings like an Albariño or the rare Barbera from Livermore. Here’s another catch in the spacious, clearly Tuscan-inspired space: outstanding locally made chocolates paired with certain wines that raise eyebrows but actually work, like a matcha truffle with Chardonnay and mint-chocolate chip truffle with a Tempranillo-Barbera-Nebbiolo rosé (!).\u003c/p>\n\u003cp>\u003ca href=\"http://cudaridgewines.com/\">\u003cb>Cuda Ridge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Cuda+Ridge+Winery/@37.654755,-121.766572,15z/data=!4m5!3m4!1s0x0:0xecbfa7fbebed930c!8m2!3d37.654755!4d-121.766572\">\u003cem>2400 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132369\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132369 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4085-e1549667747994.jpg\" alt=\"Cuda Ridge\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Cuda Ridge Wines. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By now, you’ve tried more than enough wine to be convinced that the Livermore Valley is playing in the wine big leagues. However, pound for pound and sip for sip, this writer found the most impressive regional wines to be at this final spot that bypasses any splashy tasting room vibe or gimmicky wines for focusing on great, carefully built Bordeaux-style wines. Co-owner/winemaker Larry Dino still produces fewer than 3,000 cases total, highlighted by a superb Semillon with a distinct tangy melon personality; a fruit-forward and vibrant Cabernet Franc; and the valley’s finest Petit Verdot and Malbec offerings, the latter being at 12.5% alcohol, and showing calmer, brighter personality than the ubiquitous Malbec from Argentina. Occasionally Dino dabbles in “black label” non-Bordeaux wines like Sangiovese, but make no mistake, you’re here for the Bordeaux, which was the resolute inspiration for why he opened this winery a dozen years ago after learning the craft at nearby Las Positas College.\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>Bid farewell to Livermore with a last sip of the Cuda Ridge’s Reserve Cabernet Sauvignon and go spread the word: Livermore is serious wine country.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country","authors":["11338"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_1653","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_61","bayareabites_119"],"tags":["bayareabites_1121","bayareabites_13419","bayareabites_81"],"featImg":"bayareabites_132361","label":"bayareabites"},"bayareabites_132302":{"type":"posts","id":"bayareabites_132302","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132302","score":null,"sort":[1549306367000]},"guestAuthors":[],"slug":"table-talk-a-taste-of-la-calenda-ramen-night-valentines-day-dinners","title":"Table Talk: A Taste of La Calenda, Ramen Night, Valentine’s Day Dinners","publishDate":1549306367,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>Take a look at the new Mexican restaurant, La Calenda, from Thomas Keller Restaurant Group, The Saratoga is hosting a weekly ramen special on Wednesdays, and three Valentine’s Day dinners worth the expense and hassle of going out on a very busy night of hearts and flowers.\u003c/p>\n\u003ch2>Thomas Keller’s Mexican Restaurant, La Calenda, Is Unsurprisingly Quite Delicious\u003c/h2>\n\u003cp>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003cbr>\n\u003ca href=\"http://6518%20Washington%20St,%20Yountville,%20CA%2094599\">6518 Washington St., Yountville\u003c/a>\u003cbr>\nOpen daily 5pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_132304\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-negroni-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Negroni de Hongos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an unexpected move from the Thomas Keller Restaurant Group, they opened a casual Mexican restaurant in Yountville, in the former Hurley’s, where you’ll now find destination-worthy tacos and more. \u003cstrong>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003c/strong>'s chef de cuisine is Kaelin Ulrich Trilling, who was raised in Oaxaca — he worked on his father’s tomato farm, and his mother, Susana Trilling, is a known culinary personality, with a PBS series and cooking school (Seasons of My Heart), and many cookbooks.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>At La Calenda, he was able to introduce purveyors and artisans from his home region to Yountville. Dried chiles — including chilhuacle negro, costeño rojo, and chile mixe — are from Oaxaca, and they use Tamoa to source heirloom corn from various regions of Central and Southern Mexico, including multigenerational corn growers and tortilleros. But then there’s a focus on our fantastic local products as well, like beans from Rancho Gordo, mushrooms from Connie Green of Wineforest Wild Foods, and goat milk from Sonoma County. The French Laundry Culinary Garden supplies traditional herbs, including pápalo, pipicha, and cilantro criollo, and will increase its production of squash year-round, and the kitchen will use its blossoms, fruit, and seeds.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132305\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-chips-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Totopos, guacamole, and salsas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The totopos are so good here, it looks like TKRG will need to figure out how to sell them separately in stores (please do that), and the accompanying salsa verde and the brick red salsa mixe are stellar, plus a perfectly seasoned guacamole that will become your new gold standard ($13 for all). Add in an order of the queso fundido ($11)—made with queso Chihuahua — and prepare to get a crush on the smoky salsa a las brasas. It’s also your first encounter with the housemade tortillas here — on our visit, they were tortillas rojas, so fragrant and earthy.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The tamal de calabaza ($6) has a delicate, creamy texture, with vegetal notes from the hoja santa and comes with a puree of butternut squash, and spicy black bean salsa with aji amarillo.\u003c/p>\n\u003cfigure id=\"attachment_132306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-barbacoa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tacos de barbacoa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meats really shine here, from the juicy tacos al pastor (shaved off a trompo/vertical spit) with roasted pineapple, shaved onion, and an outstanding salsa morita ($11 for two), to the rich and deeply savory tacos de barbacoa, with braised short rib topped with a verdant blanket of salsa avocado, plus cilantro and an unexpected spicy sprig of watercress ($13 for two). We were happy to have more of the roja tortillas.\u003c/p>\n\u003cfigure id=\"attachment_132307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Puerco en mole verde and beans hiding under Swiss chard leaves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there’s the plato fuerte of puerco en mole verde ($22), thick slices of the most tender and pork jowl (prepared sous vide for eight hours and then finished on the wood-fired grill), so you get a satisfyingly seared exterior on the fat-laced meat, served with creamy Rancho Gordo white beans in green mole, all hiding under a few baby Swiss chard leaves.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-papel-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Avión de Papel cocktail (made with tequila). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a children’s menu, and quite the cocktail list for adults (most of the drinks are pre-batched to keep up with volume, the bar gets absolutely slammed). Try their spin on a Paper Plane (Avión de Papel) made with tequila, a great cocktail to start your meal with, and the Negroni with mezcal and porcini-infused Campari is savory and a good match with the tacos de barbacoa. The bar team is talented and fun, so hang out in the bar area if you can for a drink. In selecting local wines, the La Calenda team worked with the Mexican-American Vintner’s Association (MAVA), a nonprofit association in Napa Valley that partners with Latinix vintners and winemakers.\u003c/p>\n\u003cfigure id=\"attachment_132308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-dining-room-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">La Calenda's front dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lively restaurant is now open nightly until 11pm, and doesn’t take reservations (unless you have a group of 10 or more), so expect a wait — unless you’re like me and come in midweek at 9:15pm and find all the room you need; you can also order food to go. It has a casual hacienda style, with wood tables and high-backed chairs, and all the dishware and glasses are made by various artisans in Oaxaca. It’s approachable, welcoming, and family-friendly, with extremely attentive service, and is also pretty high-volume, a far cry from the hushed atmosphere at The French Laundry.\u003c/p>\n\u003ch2>A Wednesday Ramen Special at The Saratoga\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FNaoRG6BZz82\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132310\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132310\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/saratoga-ramen-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Wednesday night ramen at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rainy, chilly nights are built for ramen, and \u003ca href=\"http://www.thesaratogasf.com\">\u003cb>The Saratoga\u003c/b>\u003c/a> is offering a weekly ramen special every Wednesday through February 13th. The first two weeks were a pop-up of sorts with chef Dennis Lee of Namu Gaji, serving his garlic-sesame-miso ramen with crispy delicata squash, roast tomato, bean sprouts, shiitake, mizuna, sesame mayu, nori, and onsen egg ($16). For the coming weeks, The Saratoga’s chef Francisco Baca will be offering his own bowl, and you can take your pick of some Japanese whiskey pairings (The Saratoga is known for their shimmering wall and selection of whiskey). A perfect Wednesday winter’s night: whiskey and ramen. Follow \u003ca href=\"https://www.instagram.com/thesaratogasf/\">@thesaratogasf\u003c/a> for menu updates.\u003c/p>\n\u003ch2>Three Options for Valentine’s Day That Are Worth Going Out For\u003c/h2>\n\u003cp>February 14, 2019\u003cbr>\n\u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/nURoAS2YjPw\">330 Gough St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132312\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132312\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/nightbird-amuse-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">A meal at Nightbird is always full of exquisite bites like this quail egg in a nest of fried shallots with brown butter sauce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for something that’s the right balance of romance and camp, \u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cb>Nightbird\u003c/b>\u003c/a> is offering a \"Fairytale Love\" menu for $200, which will feature food moments in movie scenes about love. Chef Alter and her partner Ron Boyd are celebrating their lucky 13 anniversary and they’re both February babies, so they’re excited to celebrate with guests!\u003c/p>\n\u003cp>\u003ca href=\"https://www.a16pizza.com\">A16\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ZbPHJwLYdDn\">2355 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Another birthday is at \u003ca href=\"https://www.a16pizza.com\">\u003cb>A16\u003c/b>\u003c/a>, which is turning 15 on February 14! Chef Nicolette Manescalchi has created a classic Southern Italian menu, a \u003ca href=\"https://a16pizza.us5.list-manage.com/track/click?u=6d9741e414a1d9767da4f9bff&id=bdb2b0b17a&e=99241dee9c\">Lover's Feast\u003c/a>, and Wine Director Shelley Lindgren is pouring wines that have become a part of the A16 family along with some rare gems. The family-style dinner ($98 per person) includes Kumamoto oysters with Meyer lemon, ogo seaweed, olio nuovo; beet tonnarelli with sour orange, garlic, goat milk ricotta salata; and acqua pazza lobster.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">Night Fishing: Ostara\u003c/a>\u003cbr>\nThe Midway\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KqNySNJqbqp\">900 Marin St., San Francisco\u003c/a>\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/night-fishing-ostara-tickets-54952327892\">Tickets\u003c/a>: $125\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For a completely artsy dinner, one of The Midway Gallery's resident artists, Isis Hockenos, returns with another one of her \u003ca href=\"https://www.youtube.com/watch?v=JS0N4airO6U\">surreal dining events\u003c/a>, \u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">\u003cb>Night Fishing: Ostara\u003c/b>\u003c/a>. Descend into a magical, mythical realm of enchanted revelers, bewitching nymphs, and playful satyrs, and feel whispers of the approaching days of Spring. There will be music and muses and merry-makers, and a seasonal, multi-course dinner with wine pairings. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"A look at the new La Calenda from Thomas Keller, The Saratoga’s weekly ramen special, and three Valentine’s Day dinners.","status":"publish","parent":0,"modified":1551400346,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1274},"headData":{"title":"Table Talk: A Taste of La Calenda, Ramen Night, Valentine’s Day Dinners | KQED","description":"A look at the new La Calenda from Thomas Keller, The Saratoga’s weekly ramen special, and three Valentine’s Day dinners.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132302 https://ww2.kqed.org/bayareabites/?p=132302","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/04/table-talk-a-taste-of-la-calenda-ramen-night-valentines-day-dinners/","disqusTitle":"Table Talk: A Taste of La Calenda, Ramen Night, Valentine’s Day Dinners","path":"/bayareabites/132302/table-talk-a-taste-of-la-calenda-ramen-night-valentines-day-dinners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Take a look at the new Mexican restaurant, La Calenda, from Thomas Keller Restaurant Group, The Saratoga is hosting a weekly ramen special on Wednesdays, and three Valentine’s Day dinners worth the expense and hassle of going out on a very busy night of hearts and flowers.\u003c/p>\n\u003ch2>Thomas Keller’s Mexican Restaurant, La Calenda, Is Unsurprisingly Quite Delicious\u003c/h2>\n\u003cp>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003cbr>\n\u003ca href=\"http://6518%20Washington%20St,%20Yountville,%20CA%2094599\">6518 Washington St., Yountville\u003c/a>\u003cbr>\nOpen daily 5pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_132304\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-negroni-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Negroni de Hongos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an unexpected move from the Thomas Keller Restaurant Group, they opened a casual Mexican restaurant in Yountville, in the former Hurley’s, where you’ll now find destination-worthy tacos and more. \u003cstrong>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003c/strong>'s chef de cuisine is Kaelin Ulrich Trilling, who was raised in Oaxaca — he worked on his father’s tomato farm, and his mother, Susana Trilling, is a known culinary personality, with a PBS series and cooking school (Seasons of My Heart), and many cookbooks.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>At La Calenda, he was able to introduce purveyors and artisans from his home region to Yountville. Dried chiles — including chilhuacle negro, costeño rojo, and chile mixe — are from Oaxaca, and they use Tamoa to source heirloom corn from various regions of Central and Southern Mexico, including multigenerational corn growers and tortilleros. But then there’s a focus on our fantastic local products as well, like beans from Rancho Gordo, mushrooms from Connie Green of Wineforest Wild Foods, and goat milk from Sonoma County. The French Laundry Culinary Garden supplies traditional herbs, including pápalo, pipicha, and cilantro criollo, and will increase its production of squash year-round, and the kitchen will use its blossoms, fruit, and seeds.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132305\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-chips-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Totopos, guacamole, and salsas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The totopos are so good here, it looks like TKRG will need to figure out how to sell them separately in stores (please do that), and the accompanying salsa verde and the brick red salsa mixe are stellar, plus a perfectly seasoned guacamole that will become your new gold standard ($13 for all). Add in an order of the queso fundido ($11)—made with queso Chihuahua — and prepare to get a crush on the smoky salsa a las brasas. It’s also your first encounter with the housemade tortillas here — on our visit, they were tortillas rojas, so fragrant and earthy.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The tamal de calabaza ($6) has a delicate, creamy texture, with vegetal notes from the hoja santa and comes with a puree of butternut squash, and spicy black bean salsa with aji amarillo.\u003c/p>\n\u003cfigure id=\"attachment_132306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-barbacoa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tacos de barbacoa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meats really shine here, from the juicy tacos al pastor (shaved off a trompo/vertical spit) with roasted pineapple, shaved onion, and an outstanding salsa morita ($11 for two), to the rich and deeply savory tacos de barbacoa, with braised short rib topped with a verdant blanket of salsa avocado, plus cilantro and an unexpected spicy sprig of watercress ($13 for two). We were happy to have more of the roja tortillas.\u003c/p>\n\u003cfigure id=\"attachment_132307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Puerco en mole verde and beans hiding under Swiss chard leaves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there’s the plato fuerte of puerco en mole verde ($22), thick slices of the most tender and pork jowl (prepared sous vide for eight hours and then finished on the wood-fired grill), so you get a satisfyingly seared exterior on the fat-laced meat, served with creamy Rancho Gordo white beans in green mole, all hiding under a few baby Swiss chard leaves.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-papel-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Avión de Papel cocktail (made with tequila). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a children’s menu, and quite the cocktail list for adults (most of the drinks are pre-batched to keep up with volume, the bar gets absolutely slammed). Try their spin on a Paper Plane (Avión de Papel) made with tequila, a great cocktail to start your meal with, and the Negroni with mezcal and porcini-infused Campari is savory and a good match with the tacos de barbacoa. The bar team is talented and fun, so hang out in the bar area if you can for a drink. In selecting local wines, the La Calenda team worked with the Mexican-American Vintner’s Association (MAVA), a nonprofit association in Napa Valley that partners with Latinix vintners and winemakers.\u003c/p>\n\u003cfigure id=\"attachment_132308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-dining-room-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">La Calenda's front dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lively restaurant is now open nightly until 11pm, and doesn’t take reservations (unless you have a group of 10 or more), so expect a wait — unless you’re like me and come in midweek at 9:15pm and find all the room you need; you can also order food to go. It has a casual hacienda style, with wood tables and high-backed chairs, and all the dishware and glasses are made by various artisans in Oaxaca. It’s approachable, welcoming, and family-friendly, with extremely attentive service, and is also pretty high-volume, a far cry from the hushed atmosphere at The French Laundry.\u003c/p>\n\u003ch2>A Wednesday Ramen Special at The Saratoga\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FNaoRG6BZz82\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132310\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132310\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/saratoga-ramen-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Wednesday night ramen at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rainy, chilly nights are built for ramen, and \u003ca href=\"http://www.thesaratogasf.com\">\u003cb>The Saratoga\u003c/b>\u003c/a> is offering a weekly ramen special every Wednesday through February 13th. The first two weeks were a pop-up of sorts with chef Dennis Lee of Namu Gaji, serving his garlic-sesame-miso ramen with crispy delicata squash, roast tomato, bean sprouts, shiitake, mizuna, sesame mayu, nori, and onsen egg ($16). For the coming weeks, The Saratoga’s chef Francisco Baca will be offering his own bowl, and you can take your pick of some Japanese whiskey pairings (The Saratoga is known for their shimmering wall and selection of whiskey). A perfect Wednesday winter’s night: whiskey and ramen. Follow \u003ca href=\"https://www.instagram.com/thesaratogasf/\">@thesaratogasf\u003c/a> for menu updates.\u003c/p>\n\u003ch2>Three Options for Valentine’s Day That Are Worth Going Out For\u003c/h2>\n\u003cp>February 14, 2019\u003cbr>\n\u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/nURoAS2YjPw\">330 Gough St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132312\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132312\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/nightbird-amuse-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">A meal at Nightbird is always full of exquisite bites like this quail egg in a nest of fried shallots with brown butter sauce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for something that’s the right balance of romance and camp, \u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cb>Nightbird\u003c/b>\u003c/a> is offering a \"Fairytale Love\" menu for $200, which will feature food moments in movie scenes about love. Chef Alter and her partner Ron Boyd are celebrating their lucky 13 anniversary and they’re both February babies, so they’re excited to celebrate with guests!\u003c/p>\n\u003cp>\u003ca href=\"https://www.a16pizza.com\">A16\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ZbPHJwLYdDn\">2355 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Another birthday is at \u003ca href=\"https://www.a16pizza.com\">\u003cb>A16\u003c/b>\u003c/a>, which is turning 15 on February 14! Chef Nicolette Manescalchi has created a classic Southern Italian menu, a \u003ca href=\"https://a16pizza.us5.list-manage.com/track/click?u=6d9741e414a1d9767da4f9bff&id=bdb2b0b17a&e=99241dee9c\">Lover's Feast\u003c/a>, and Wine Director Shelley Lindgren is pouring wines that have become a part of the A16 family along with some rare gems. The family-style dinner ($98 per person) includes Kumamoto oysters with Meyer lemon, ogo seaweed, olio nuovo; beet tonnarelli with sour orange, garlic, goat milk ricotta salata; and acqua pazza lobster.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">Night Fishing: Ostara\u003c/a>\u003cbr>\nThe Midway\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KqNySNJqbqp\">900 Marin St., San Francisco\u003c/a>\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/night-fishing-ostara-tickets-54952327892\">Tickets\u003c/a>: $125\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>For a completely artsy dinner, one of The Midway Gallery's resident artists, Isis Hockenos, returns with another one of her \u003ca href=\"https://www.youtube.com/watch?v=JS0N4airO6U\">surreal dining events\u003c/a>, \u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">\u003cb>Night Fishing: Ostara\u003c/b>\u003c/a>. Descend into a magical, mythical realm of enchanted revelers, bewitching nymphs, and playful satyrs, and feel whispers of the approaching days of Spring. There will be music and muses and merry-makers, and a seasonal, multi-course dinner with wine pairings. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132302/table-talk-a-taste-of-la-calenda-ramen-night-valentines-day-dinners","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_90"],"tags":["bayareabites_1121","bayareabites_81"],"featImg":"bayareabites_132303","label":"bayareabites_16115"},"bayareabites_124920":{"type":"posts","id":"bayareabites_124920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124920","score":null,"sort":[1518281947000]},"guestAuthors":[],"slug":"heartfelt-and-homemade-valentines-day-recipes","title":"Heartfelt and Homemade Valentine's Day Recipes","publishDate":1518281947,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Share some love this Valentine's Day by making sweet and savory heartfelt treats. Here is a recipe roundup from Bay Area Bites to celebrate the holiday of love.\u003c/p>\n\u003cfigure id=\"attachment_124937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/\">\u003cstrong>Valentine’s Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.\u003c/p>\n\u003cfigure id=\"attachment_124934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/bark-final2.jpg\" alt=\"Dark Chocolate Bark with Salted Pistachios and Candied Orange\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Bark with Salted Pistachios and Candied Orange \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/\">\u003cstrong>Sexy & Sweet Valentine’s Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark\u003c/strong>\u003c/a>\u003cbr>\nSay I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.\u003c/p>\n\u003cfigure id=\"attachment_124941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Homemade Nutella Soufflés\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Nutella Soufflés \u003ccite>( Recipe and Photo: Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">\u003cstrong>Homemade Nutella Soufflés\u003c/strong>\u003c/a>\u003cbr>\nValentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.\u003c/p>\n\u003cfigure id=\"attachment_124940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\" Heart Beet Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124940\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart Beet Salad \u003ccite>( Recipe and Photo: Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/\">\u003cstrong>Home Is Where the Heart Is On Valentine’s Day\u003c/strong>\u003c/a>\u003cbr>\nEnjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.\u003c/p>\n\u003cfigure id=\"attachment_124935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/happy-valentines-day.jpg\" alt=\"DIY Conversation Hearts\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Conversation Hearts \u003ccite>(Recipe and Photo: Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/\">\u003cstrong>DIY Conversation Hearts are a Fun Project for Valentine’s Day\u003c/strong>\u003c/a>\u003cbr>\nHomemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\u003c/p>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/13/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting/\">\u003cstrong>Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/strong>\u003c/a>\u003cbr>\nHere’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Share some love this Valentine's Day by making sweet and savory heartfelt treats. Here is a recipe roundup from Bay Area Bites to celebrate the holiday of love.","status":"publish","parent":0,"modified":1567629081,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":360},"headData":{"title":"Heartfelt and Homemade Valentine's Day Recipes | KQED","description":"Share some love this Valentine's Day by making sweet and savory heartfelt treats. Here is a recipe roundup from Bay Area Bites to celebrate the holiday of love.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124920 https://ww2.kqed.org/bayareabites/?p=124920","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/10/heartfelt-and-homemade-valentines-day-recipes/","disqusTitle":"Heartfelt and Homemade Valentine's Day Recipes","path":"/bayareabites/124920/heartfelt-and-homemade-valentines-day-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Share some love this Valentine's Day by making sweet and savory heartfelt treats. Here is a recipe roundup from Bay Area Bites to celebrate the holiday of love.\u003c/p>\n\u003cfigure id=\"attachment_124937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/sandwiches-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/\">\u003cstrong>Valentine’s Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.\u003c/p>\n\u003cfigure id=\"attachment_124934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/bark-final2.jpg\" alt=\"Dark Chocolate Bark with Salted Pistachios and Candied Orange\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/bark-final2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dark Chocolate Bark with Salted Pistachios and Candied Orange \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/\">\u003cstrong>Sexy & Sweet Valentine’s Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark\u003c/strong>\u003c/a>\u003cbr>\nSay I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.\u003c/p>\n\u003cfigure id=\"attachment_124941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Homemade Nutella Soufflés\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-02-nutella-souffle-stephanie-hua-lick-my-spoon-12-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Nutella Soufflés \u003ccite>( Recipe and Photo: Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">\u003cstrong>Homemade Nutella Soufflés\u003c/strong>\u003c/a>\u003cbr>\nValentine’s Day can be kitschy overkill. Still, there are some things that just never go out of style. Like chocolate. Sure, a box of chocolates is great, but you’re looking to impress, right? Step it up with Homemade Nutella Soufflés and bask in the adoration.\u003c/p>\n\u003cfigure id=\"attachment_124940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\" Heart Beet Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124940\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart Beet Salad \u003ccite>( Recipe and Photo: Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/\">\u003cstrong>Home Is Where the Heart Is On Valentine’s Day\u003c/strong>\u003c/a>\u003cbr>\nEnjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.\u003c/p>\n\u003cfigure id=\"attachment_124935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/happy-valentines-day.jpg\" alt=\"DIY Conversation Hearts\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/happy-valentines-day-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY Conversation Hearts \u003ccite>(Recipe and Photo: Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/02/11/diy-conversation-hearts-are-a-fun-project-for-valentines-day/\">\u003cstrong>DIY Conversation Hearts are a Fun Project for Valentine’s Day\u003c/strong>\u003c/a>\u003cbr>\nHomemade valentines don't have to be made exclusively from chocolate. This year, try making your own conversation hearts—they're fun to make, infinitely variable, and easy to personalize. Kate Williams will show you how.\u003c/p>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/13/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting/\">\u003cstrong>Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/strong>\u003c/a>\u003cbr>\nHere’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124920/heartfelt-and-homemade-valentines-day-recipes","authors":["5014"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_13034"],"tags":["bayareabites_1820","bayareabites_8986","bayareabites_81"],"featImg":"bayareabites_124940","label":"bayareabites"},"bayareabites_115336":{"type":"posts","id":"bayareabites_115336","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115336","score":null,"sort":[1487096292000]},"guestAuthors":[],"slug":"how-chocolate-became-a-sweet-but-not-so-innocent-consort-to-valentines-day","title":"How Chocolate Became A Sweet (But Not So Innocent) Consort To Valentine's Day","publishDate":1487096292,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A heart-shaped box of chocolate is a sign of love, a symbol — and often tool — of romance, and an intrinsic part of Valentine's Day.\u003c/p>\n\u003cp>From at least the time of the Aztecs, chocolate has been seen as an aphrodisiac. So it's reasonable to assume that it has been connected to love's dedicated day of celebration for many centuries. But, that isn't the case.\u003c/p>\n\u003cp>The roots of Valentine's Day are ancient but far from clear, and likely originated in the pagan Roman fertility festival of Lupercalia. Those Romans, though, exchanged not candies but whippings — part of a complicated \u003ca href=\"http://www.npr.org/2011/02/14/133693152/the-dark-origins-of-valentines-day\">fertility ritual\u003c/a> that began with sacrificing a goat and dog.\u003c/p>\n\u003cp>This morphed into a tamer Christian feast day in A.D. 496, when Pope Gelasius I commemorated a martyred saint, Valentine. Or saints. In the third century, the Roman emperor Claudius II executed two men named Valentine on Feb. 14th, albeit in different years.\u003c/p>\n\u003cp>It was \u003cem>Canterbury Tales\u003c/em> author Geoffrey Chaucer who first specifically linked the holiday with love birds — literally. In his 1382 dream poem \u003ca href=\"http://www.librarius.com/parliamentfs.htm\">\u003cem>The Parliament of Fowls,\u003c/em>\u003c/a> a large group of birds gather on \"Seynt Valentynes day\" to choose their mates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Love-gazing poets followed Chaucer's lead, helping to popularize the amorous day through tales of courtly love, chivalric knights and fair maidens. Amateur bards took up their quills, too, and followed the tradition of writing verse to their paramours for the occasion — teasing couplets and sappy sonnets often surreptitiously passed in early valentines.\u003c/p>\n\u003cp>By the mid-19th century, Feb. 14 had become the day in Britain (and the U.S.) on which people expressed their affection by exchanging lavish cards decorated with lace, ribbons and plump, bow-and-arrow-wielding Cupids.\u003c/p>\n\u003cp>Amongst these maudlin missives arrived chocolate, with its lustier undertones.\u003c/p>\n\u003cp>From Europe's first contact with it, chocolate had a reputation for aphrodisiac powers.\u003c/p>\n\u003cp>Bernal Díaz Castillo, chronicler of Hernan Cortéz´s conquest of Mexico, claimed that during a banquet with Moctezuma, the great Aztec emperor was served gold cups \"with a certain drink made of cacao, which they said was for success with woman.\" At first the Spaniard paid little attention, but then \"saw that they brought more than 50 great jars of prepared cacao with its foam, and he drank that.\" \u003ca href=\"#_edn1\" name=\"_ednref1\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_115342\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg\" alt='Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\"' width=\"700\" height=\"884\" class=\"size-full wp-image-115342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\" \u003ccite>( Keystone/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mugs of the frothy drink proved immediately popular back in Spain. And chocolate was embraced with equal passion when it traveled beyond Spain's borders, going to Italy, France (perhaps in 1615, when Anne of Austria, chocolate lover and daughter of the Spanish king, married Louis XIII), and, step by step, across Europe.\u003c/p>\n\u003cp>Wherever chocolate went, its reputation as a sexual stimulant seemed to follow. Giacomo Casanova called chocolate the \"elixir of love\" and the notorious Marquis de Sade celebrated its potency.\u003c/p>\n\u003cp>In Restoration England, the learned physician Henry Stubbe wrote in \u003cem>The Natural History of Chocolate\u003c/em> (1662) of the \"great use of \u003cem>Chocolate \u003c/em>in Venery [sexual indulgence], and for supplying the Testicles with a Balsam, or a Sap.\"\u003c/p>\n\u003cp>Stubbe not only advocated the drink, but often prepared it for the insatiable Charles II, whose notorious \u003ca href=\"http://www.historyextra.com/article/sex-and-love/charles-ii-too-randy-rule\">appetite\u003c/a> for sex was matched only by that for chocolate. In 1669, the merry monarch, England's first chocoholic, \u003ca href=\"http://www.historytoday.com/allison-barnes/charlie-and-chocolate-inventory\">spent\u003c/a> £229 10s. 8d. on chocolate. That's significantly more than he spent on tea (just £6), or even what his chief mistress received for an allowance (£200). For most people, though, chocolate was still an extravagance out of reach.\u003c/p>\n\u003cp>By the time the more staid reign of Queen Victoria began in 1837, that had changed. Valentine's Day was hitting its stride, thanks to the rise of the inexpensive penny post and mass-produced cards, and chocolate had become affordable to the middle class. Its popularity was soaring.\u003c/p>\n\u003cp>In 1847, the British chocolate maker J.S. Fry & Sons produced the first modern-day bar —that is, chocolate to eat rather than drink. The company combined cacao powder and sugar with cacao butter (the fat extracted from cacao beans) to form a moldable paste. A few years later, the company sold the first filled chocolates with flavored centers.\u003c/p>\n\u003cp>But its rival Cadbury would ultimately be the one to connect Valentine's Day with chocolate.\u003c/p>\n\u003cp>Tapping into the Victorian fondness for ornamentation, Richard Cadbury launched \"Fancy Boxes\" of chocolates in 1861. Inside, under a heavily decorated lid, assorted bonbons filled with marzipan, chocolate-flavored ganache and fruity crèmes nestled in lace doilies.\u003c/p>\n\u003cp>It didn't take long—1868 according to \u003cem>The \u003c/em>\u003cem>Oxford\u003c/em> \u003cem>Companion to \u003c/em>\u003cem>Sugar and Sweets \u003c/em>— for Cadbury to create a Fancy Box in the shape of a heart for the romantic holiday. Once the chocolates had been eaten, the boxes were deeply prized by sentimental Victorians, who stored love letters, lockets of hair, and other treasured mementos inside.\u003c/p>\n\u003cfigure id=\"attachment_115339\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg\" alt=\"It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966.\" width=\"1996\" height=\"1394\" class=\"size-full wp-image-115339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-520x363.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966. \u003ccite>(Mirrorpix/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The idea took wing globally and became a lasting commercial phenomenon. In the United States this year, some 40 million heart-shaped boxes of chocolates will be sold for Valentine's Day. Over half of those are from \u003ca href=\"http://www.russellstover.com/\">Russell Stover\u003c/a> — many with lids festooned in enough roses, red satin and lace to please even the most lovesick Victorian.\u003c/p>\n\u003cp>Modern science has found \u003ca href=\"http://www.nytimes.com/2006/07/18/health/18real.html\">little evidence\u003c/a> of chocolate's purported libido-boosting properties. (That's not say it doesn't have highly potent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/04/417366802/aphrodisiacs-can-spark-sexual-imagination-but-probably-not-libido\">psychological ones\u003c/a>.) Regardless, for holiday celebrants, chocolate retains its allure.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, U.S. consumers will shell out around $1 billion for Valentine's Day candy this year. At least \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">75 percent\u003c/a> of that will be on chocolate.\u003c/p>\n\u003cp>And while flowers might be an even greater symbol of love, an \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">overwhelming number\u003c/a> of Americas prefer chocolate to a bouquet of blossoms, some 69 percent.\u003c/p>\n\u003cp>As \u003cem>Peanuts\u003c/em> creator Charles M. Schulz famously once said, \"All you need is love. But a little chocolate now and then doesn't hurt.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jeff Koehler's \u003c/em>Darjeeling \u003cem>won the 2016 IACP Award for literary food writing. \u003c/em>Where the Wild Coffee Grows\u003cem> will be published in autumn. Follow him on \u003ca href=\"https://twitter.com/koehlercooks\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/jeff_koehler/?hl=en\" target=\"_blank\">Instagram\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"From the time of the Aztecs, chocolate has been seen as an aphrodisiac. (Casanova certainly thought so.) But it took many centuries for it to become the taste of the love holiday.","status":"publish","parent":0,"modified":1487096292,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1081},"headData":{"title":"How Chocolate Became A Sweet (But Not So Innocent) Consort To Valentine's Day | KQED","description":"From the time of the Aztecs, chocolate has been seen as an aphrodisiac. (Casanova certainly thought so.) But it took many centuries for it to become the taste of the love holiday.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115336 https://ww2.kqed.org/bayareabites/?p=115336","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/14/how-chocolate-became-a-sweet-but-not-so-innocent-consort-to-valentines-day/","disqusTitle":"How Chocolate Became A Sweet (But Not So Innocent) Consort To Valentine's Day","nprByline":"Jeff Koehler, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Alex Reynolds/NPR","nprStoryId":"514565105","nprApiLink":"http://api.npr.org/query?id=514565105&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/02/14/514565105/chocolate-love-s-sweet-but-not-necessarily-innocent-consort?ft=nprml&f=514565105","nprRetrievedStory":"1","nprPubDate":"Tue, 14 Feb 2017 12:56:00 -0500","nprStoryDate":"Tue, 14 Feb 2017 06:26:00 -0500","nprLastModifiedDate":"Tue, 14 Feb 2017 12:56:09 -0500","path":"/bayareabites/115336/how-chocolate-became-a-sweet-but-not-so-innocent-consort-to-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A heart-shaped box of chocolate is a sign of love, a symbol — and often tool — of romance, and an intrinsic part of Valentine's Day.\u003c/p>\n\u003cp>From at least the time of the Aztecs, chocolate has been seen as an aphrodisiac. So it's reasonable to assume that it has been connected to love's dedicated day of celebration for many centuries. But, that isn't the case.\u003c/p>\n\u003cp>The roots of Valentine's Day are ancient but far from clear, and likely originated in the pagan Roman fertility festival of Lupercalia. Those Romans, though, exchanged not candies but whippings — part of a complicated \u003ca href=\"http://www.npr.org/2011/02/14/133693152/the-dark-origins-of-valentines-day\">fertility ritual\u003c/a> that began with sacrificing a goat and dog.\u003c/p>\n\u003cp>This morphed into a tamer Christian feast day in A.D. 496, when Pope Gelasius I commemorated a martyred saint, Valentine. Or saints. In the third century, the Roman emperor Claudius II executed two men named Valentine on Feb. 14th, albeit in different years.\u003c/p>\n\u003cp>It was \u003cem>Canterbury Tales\u003c/em> author Geoffrey Chaucer who first specifically linked the holiday with love birds — literally. In his 1382 dream poem \u003ca href=\"http://www.librarius.com/parliamentfs.htm\">\u003cem>The Parliament of Fowls,\u003c/em>\u003c/a> a large group of birds gather on \"Seynt Valentynes day\" to choose their mates.\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>Love-gazing poets followed Chaucer's lead, helping to popularize the amorous day through tales of courtly love, chivalric knights and fair maidens. Amateur bards took up their quills, too, and followed the tradition of writing verse to their paramours for the occasion — teasing couplets and sappy sonnets often surreptitiously passed in early valentines.\u003c/p>\n\u003cp>By the mid-19th century, Feb. 14 had become the day in Britain (and the U.S.) on which people expressed their affection by exchanging lavish cards decorated with lace, ribbons and plump, bow-and-arrow-wielding Cupids.\u003c/p>\n\u003cp>Amongst these maudlin missives arrived chocolate, with its lustier undertones.\u003c/p>\n\u003cp>From Europe's first contact with it, chocolate had a reputation for aphrodisiac powers.\u003c/p>\n\u003cp>Bernal Díaz Castillo, chronicler of Hernan Cortéz´s conquest of Mexico, claimed that during a banquet with Moctezuma, the great Aztec emperor was served gold cups \"with a certain drink made of cacao, which they said was for success with woman.\" At first the Spaniard paid little attention, but then \"saw that they brought more than 50 great jars of prepared cacao with its foam, and he drank that.\" \u003ca href=\"#_edn1\" name=\"_ednref1\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_115342\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg\" alt='Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\"' width=\"700\" height=\"884\" class=\"size-full wp-image-115342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/casanova_custom-5fc69443c89da4f85c787e75b393b048ab48eb77-s700-c85-520x657.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Giacomo Casanova, the Venetian-born adventurer, gambler, and womanizer, called chocolate the \"elixir of love.\" \u003ccite>( Keystone/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mugs of the frothy drink proved immediately popular back in Spain. And chocolate was embraced with equal passion when it traveled beyond Spain's borders, going to Italy, France (perhaps in 1615, when Anne of Austria, chocolate lover and daughter of the Spanish king, married Louis XIII), and, step by step, across Europe.\u003c/p>\n\u003cp>Wherever chocolate went, its reputation as a sexual stimulant seemed to follow. Giacomo Casanova called chocolate the \"elixir of love\" and the notorious Marquis de Sade celebrated its potency.\u003c/p>\n\u003cp>In Restoration England, the learned physician Henry Stubbe wrote in \u003cem>The Natural History of Chocolate\u003c/em> (1662) of the \"great use of \u003cem>Chocolate \u003c/em>in Venery [sexual indulgence], and for supplying the Testicles with a Balsam, or a Sap.\"\u003c/p>\n\u003cp>Stubbe not only advocated the drink, but often prepared it for the insatiable Charles II, whose notorious \u003ca href=\"http://www.historyextra.com/article/sex-and-love/charles-ii-too-randy-rule\">appetite\u003c/a> for sex was matched only by that for chocolate. In 1669, the merry monarch, England's first chocoholic, \u003ca href=\"http://www.historytoday.com/allison-barnes/charlie-and-chocolate-inventory\">spent\u003c/a> £229 10s. 8d. on chocolate. That's significantly more than he spent on tea (just £6), or even what his chief mistress received for an allowance (£200). For most people, though, chocolate was still an extravagance out of reach.\u003c/p>\n\u003cp>By the time the more staid reign of Queen Victoria began in 1837, that had changed. Valentine's Day was hitting its stride, thanks to the rise of the inexpensive penny post and mass-produced cards, and chocolate had become affordable to the middle class. Its popularity was soaring.\u003c/p>\n\u003cp>In 1847, the British chocolate maker J.S. Fry & Sons produced the first modern-day bar —that is, chocolate to eat rather than drink. The company combined cacao powder and sugar with cacao butter (the fat extracted from cacao beans) to form a moldable paste. A few years later, the company sold the first filled chocolates with flavored centers.\u003c/p>\n\u003cp>But its rival Cadbury would ultimately be the one to connect Valentine's Day with chocolate.\u003c/p>\n\u003cp>Tapping into the Victorian fondness for ornamentation, Richard Cadbury launched \"Fancy Boxes\" of chocolates in 1861. Inside, under a heavily decorated lid, assorted bonbons filled with marzipan, chocolate-flavored ganache and fruity crèmes nestled in lace doilies.\u003c/p>\n\u003cp>It didn't take long—1868 according to \u003cem>The \u003c/em>\u003cem>Oxford\u003c/em> \u003cem>Companion to \u003c/em>\u003cem>Sugar and Sweets \u003c/em>— for Cadbury to create a Fancy Box in the shape of a heart for the romantic holiday. Once the chocolates had been eaten, the boxes were deeply prized by sentimental Victorians, who stored love letters, lockets of hair, and other treasured mementos inside.\u003c/p>\n\u003cfigure id=\"attachment_115339\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg\" alt=\"It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966.\" width=\"1996\" height=\"1394\" class=\"size-full wp-image-115339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-1180x824.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cadbury_enl-b1a030d4488e46506a25e56f90cf099956920c53-520x363.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">It was Cadbury that first linked Valentine's Day with those heart-shaped boxes filled with chocolates nestled in lace doilies. Here, women work on a production line at Cadbury's in England in 1966. \u003ccite>(Mirrorpix/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The idea took wing globally and became a lasting commercial phenomenon. In the United States this year, some 40 million heart-shaped boxes of chocolates will be sold for Valentine's Day. Over half of those are from \u003ca href=\"http://www.russellstover.com/\">Russell Stover\u003c/a> — many with lids festooned in enough roses, red satin and lace to please even the most lovesick Victorian.\u003c/p>\n\u003cp>Modern science has found \u003ca href=\"http://www.nytimes.com/2006/07/18/health/18real.html\">little evidence\u003c/a> of chocolate's purported libido-boosting properties. (That's not say it doesn't have highly potent \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/04/417366802/aphrodisiacs-can-spark-sexual-imagination-but-probably-not-libido\">psychological ones\u003c/a>.) Regardless, for holiday celebrants, chocolate retains its allure.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.candyusa.com/\">National Confectioners Association\u003c/a>, U.S. consumers will shell out around $1 billion for Valentine's Day candy this year. At least \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">75 percent\u003c/a> of that will be on chocolate.\u003c/p>\n\u003cp>And while flowers might be an even greater symbol of love, an \u003ca href=\"http://www.candyusa.com/life-candy/valentines-day-central/bites-bits-and-bon-bons-fun-facts-about-valentines-day/\">overwhelming number\u003c/a> of Americas prefer chocolate to a bouquet of blossoms, some 69 percent.\u003c/p>\n\u003cp>As \u003cem>Peanuts\u003c/em> creator Charles M. Schulz famously once said, \"All you need is love. But a little chocolate now and then doesn't hurt.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jeff Koehler's \u003c/em>Darjeeling \u003cem>won the 2016 IACP Award for literary food writing. \u003c/em>Where the Wild Coffee Grows\u003cem> will be published in autumn. Follow him on \u003ca href=\"https://twitter.com/koehlercooks\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/jeff_koehler/?hl=en\" target=\"_blank\">Instagram\u003c/a>. \u003c/em>\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>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115336/how-chocolate-became-a-sweet-but-not-so-innocent-consort-to-valentines-day","authors":["byline_bayareabites_115336"],"categories":["bayareabites_1653","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_1763"],"tags":["bayareabites_147","bayareabites_81"],"featImg":"bayareabites_115337","label":"bayareabites"},"bayareabites_113687":{"type":"posts","id":"bayareabites_113687","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113687","score":null,"sort":[1480463976000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts","title":"Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts","publishDate":1480463976,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's starting to feel a lot like time for chocolate. As the weather gets chilly and the holidays are just around the corner, there's nothing like sipping a warm cup of hot chocolate, savoring a tasty brownie, or just nibbling on a truffle. Fortunately, there are options.\u003c/p>\n\u003cp>While you can always get a top-notch custom gift box at See's or order a hot chocolate dessert at Ghiradelli, there are dozens more unique and local chocolatiers throughout the Bay Area. Many of them handcraft their chocolate on site or source their organic and fair trade beans from a variety of places. Check out some of these chocolate shops. And let us know if we missed your favorite.\u003c/p>\n\u003cfigure id=\"attachment_113698\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o.jpg\">\u003cimg class=\"size-large wp-image-113698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg\" alt=\"Celebration cake from Dandelion Chocolate\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebration cake from Dandelion Chocolate \u003ccite>(Courtesy of Dandelion Chocolate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>: Founded in 2010, the company makes their small-batch chocolate from scratch from beans sourced from South America and Africa. Their factory and cafe in the Mission offers tours and classes, including workshops for kids. Or visit the kiosk in the Ferry Building.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hookerssweettreats.com/\" target=\"_blank\">\u003cstrong>Hooker's Sweet Treats\u003c/strong>\u003c/a>: Hooker's doesn't just make chocolate treats-- in addition to the original salted caramels (and the variety of caramel chocolate flavors), you should also try their famous bread pudding and some of the city's best cookies. Visit the small shop in the Tenderloin to see what's fresh and pick up a small-batch present.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatecoveredsf.com/\" target=\"_blank\">\u003cstrong>Chocolate Covered\u003c/strong>\u003c/a>: This quirky little shop in Noe Valley may not seem like much from the outside, but inside it has one of the widest selections of chocolates -- local and from around the world. There are countless boxes to pick from or have a custom box made. The signature tins come with pictures of San Francisco on them.\u003c/li>\n\u003cli>\u003ca href=\"https://www.recchiuti.com\" target=\"_blank\">\u003cstrong>Recchiuti\u003c/strong>\u003c/a>: When he and his wife founded the confectionary, Michael Recchiuti's goal was to bring his handmade chocolate treats to San Francisco. Now, there are two locations: an outpost in the Ferry Building and a larger shop and cafe in the Dogpatch. Try the Rocky Recchiuti Brownies or the seasonal champagne truffles, or order one of the beautiful gift boxes.\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>: Head to the chocolate factory in the Mission to pick out individual chocolate truffles or try one of their new creations, like the \"Don't Make Me Snicker\" bar. Buy a gift box for a friend. Tours are offered to small groups and Sunday afternoon tea is a popular weekly attraction.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg\">\u003cimg class=\"size-large wp-image-113704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg\" alt=\"Mint chip bars at TCHO\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg 1080w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint chip bars at TCHO \u003ccite>(Courtesy of TCHO)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/\" target=\"_blank\">\u003cstrong>TCHO\u003c/strong>\u003c/a>: TCHO makes gluten-free chocolate out of its Berkeley headquarters -- though it has retail locations in San Francisco. (It also has organic products and its dark chocolate is vegan.) The fair trade chocolatier is known for its attractive gift boxes and unique arrangements.\u003c/li>\n\u003cli>\u003ca href=\"http://michaelmischerchocolates.com/\" target=\"_blank\">\u003cstrong>Michael Mischer Chocolates\u003c/strong>\u003c/a>: This boutique specializes in chocolates filled with edibles like salted caramel, Irish whiskey, or baked apple. The designer chocolate bars aren't bad either. Order online or sit in the cafe on Grand Avenue in Oakland and drink a hot chocolate while you're there.\u003c/li>\n\u003cli>\u003ca href=\"http://www.theoaklandchocolateco.com/\" target=\"_blank\">\u003cstrong>The Oakland Chocolate Company\u003c/strong>\u003c/a>: Made with cocoa beans from Jamaica, the Oakland Chocolate Company's chocolates are made each Monday in small batches. There are new truffle flavors each month. Or just sign for the Chocolate of the Month Club.\u003c/li>\n\u003cli>\u003ca href=\"http://www.casadechocolates.com/\" target=\"_blank\">\u003cstrong>Casa de Chocolates\u003c/strong>\u003c/a>: Focused on Latin American chocolates and desserts, Berkeley-based Casa de Chocolates makes everything from flan to Mexican wedding cookies. The chocolates are spiced with flavors like chile, chopped pistachios, and candied ginger.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">\u003cstrong>Barlovento Chocolates\u003c/strong>\u003c/a>: Started with ingredients from the farmers market, Barlovento has come full circle selling primarily at farmers markets around the Bay Area, with a kitchen in Jack London Square. The cocoa is sourced from Venezuela. Try the mint truffles or the salted caramels.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113707\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o.jpg\">\u003cimg class=\"size-large wp-image-113707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg\" alt=\"Mariette Fine Chocolates\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mariette Fine Chocolates \u003ccite>(Courtesy of Mariette)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.dolcebellachocolates.com/\" target=\"_blank\">\u003cstrong>Dolce Bella Chocolates & Cafe\u003c/strong>\u003c/a>: Not just a chocolate shop, Dolce Bella is also a cafe, where you can enjoy a chili hot chocolate or coffee. (There's also a weekly dinner, soup, and salad menu.) If you order a chocolate box online, it's made fresh to order and can be shipped as gifts.\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariettechocolates.com/\" target=\"_blank\">\u003cstrong>Mariette Chocolates\u003c/strong>\u003c/a>: In the historic Willow Glen neighborhood, Mariette specializes in exotic chocolate covered fruits and other treats. Pick and choose from hundreds of varieties in the cute and packed shop.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatedreambox.com/\" target=\"_blank\">\u003cstrong>Chocolate Dream Box\u003c/strong>\u003c/a>: Tucked in a strip mall in Los Gatos, Chocolate Dream Box makes European-syle chocolates in artistic gift boxes. Find all kinds of holiday-themed chocolates in assorted festive shapes, made with ingredients from around the world. This is the place for tasty and fun gifts for everyone you know.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Pick up some unique chocolates for the holidays -- or just sample for your own enjoyment.","status":"publish","parent":0,"modified":1518033269,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":791},"headData":{"title":"Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts | KQED","description":"Pick up some unique chocolates for the holidays -- or just sample for your own enjoyment.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113687 http://ww2.kqed.org/bayareabites/?p=113687","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/","disqusTitle":"Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts","path":"/bayareabites/113687/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's starting to feel a lot like time for chocolate. As the weather gets chilly and the holidays are just around the corner, there's nothing like sipping a warm cup of hot chocolate, savoring a tasty brownie, or just nibbling on a truffle. Fortunately, there are options.\u003c/p>\n\u003cp>While you can always get a top-notch custom gift box at See's or order a hot chocolate dessert at Ghiradelli, there are dozens more unique and local chocolatiers throughout the Bay Area. Many of them handcraft their chocolate on site or source their organic and fair trade beans from a variety of places. Check out some of these chocolate shops. And let us know if we missed your favorite.\u003c/p>\n\u003cfigure id=\"attachment_113698\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o.jpg\">\u003cimg class=\"size-large wp-image-113698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg\" alt=\"Celebration cake from Dandelion Chocolate\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebration cake from Dandelion Chocolate \u003ccite>(Courtesy of Dandelion Chocolate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>: Founded in 2010, the company makes their small-batch chocolate from scratch from beans sourced from South America and Africa. Their factory and cafe in the Mission offers tours and classes, including workshops for kids. Or visit the kiosk in the Ferry Building.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hookerssweettreats.com/\" target=\"_blank\">\u003cstrong>Hooker's Sweet Treats\u003c/strong>\u003c/a>: Hooker's doesn't just make chocolate treats-- in addition to the original salted caramels (and the variety of caramel chocolate flavors), you should also try their famous bread pudding and some of the city's best cookies. Visit the small shop in the Tenderloin to see what's fresh and pick up a small-batch present.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatecoveredsf.com/\" target=\"_blank\">\u003cstrong>Chocolate Covered\u003c/strong>\u003c/a>: This quirky little shop in Noe Valley may not seem like much from the outside, but inside it has one of the widest selections of chocolates -- local and from around the world. There are countless boxes to pick from or have a custom box made. The signature tins come with pictures of San Francisco on them.\u003c/li>\n\u003cli>\u003ca href=\"https://www.recchiuti.com\" target=\"_blank\">\u003cstrong>Recchiuti\u003c/strong>\u003c/a>: When he and his wife founded the confectionary, Michael Recchiuti's goal was to bring his handmade chocolate treats to San Francisco. Now, there are two locations: an outpost in the Ferry Building and a larger shop and cafe in the Dogpatch. Try the Rocky Recchiuti Brownies or the seasonal champagne truffles, or order one of the beautiful gift boxes.\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>: Head to the chocolate factory in the Mission to pick out individual chocolate truffles or try one of their new creations, like the \"Don't Make Me Snicker\" bar. Buy a gift box for a friend. Tours are offered to small groups and Sunday afternoon tea is a popular weekly attraction.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg\">\u003cimg class=\"size-large wp-image-113704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg\" alt=\"Mint chip bars at TCHO\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg 1080w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint chip bars at TCHO \u003ccite>(Courtesy of TCHO)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/\" target=\"_blank\">\u003cstrong>TCHO\u003c/strong>\u003c/a>: TCHO makes gluten-free chocolate out of its Berkeley headquarters -- though it has retail locations in San Francisco. (It also has organic products and its dark chocolate is vegan.) The fair trade chocolatier is known for its attractive gift boxes and unique arrangements.\u003c/li>\n\u003cli>\u003ca href=\"http://michaelmischerchocolates.com/\" target=\"_blank\">\u003cstrong>Michael Mischer Chocolates\u003c/strong>\u003c/a>: This boutique specializes in chocolates filled with edibles like salted caramel, Irish whiskey, or baked apple. The designer chocolate bars aren't bad either. Order online or sit in the cafe on Grand Avenue in Oakland and drink a hot chocolate while you're there.\u003c/li>\n\u003cli>\u003ca href=\"http://www.theoaklandchocolateco.com/\" target=\"_blank\">\u003cstrong>The Oakland Chocolate Company\u003c/strong>\u003c/a>: Made with cocoa beans from Jamaica, the Oakland Chocolate Company's chocolates are made each Monday in small batches. There are new truffle flavors each month. Or just sign for the Chocolate of the Month Club.\u003c/li>\n\u003cli>\u003ca href=\"http://www.casadechocolates.com/\" target=\"_blank\">\u003cstrong>Casa de Chocolates\u003c/strong>\u003c/a>: Focused on Latin American chocolates and desserts, Berkeley-based Casa de Chocolates makes everything from flan to Mexican wedding cookies. The chocolates are spiced with flavors like chile, chopped pistachios, and candied ginger.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">\u003cstrong>Barlovento Chocolates\u003c/strong>\u003c/a>: Started with ingredients from the farmers market, Barlovento has come full circle selling primarily at farmers markets around the Bay Area, with a kitchen in Jack London Square. The cocoa is sourced from Venezuela. Try the mint truffles or the salted caramels.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113707\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o.jpg\">\u003cimg class=\"size-large wp-image-113707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg\" alt=\"Mariette Fine Chocolates\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mariette Fine Chocolates \u003ccite>(Courtesy of Mariette)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.dolcebellachocolates.com/\" target=\"_blank\">\u003cstrong>Dolce Bella Chocolates & Cafe\u003c/strong>\u003c/a>: Not just a chocolate shop, Dolce Bella is also a cafe, where you can enjoy a chili hot chocolate or coffee. (There's also a weekly dinner, soup, and salad menu.) If you order a chocolate box online, it's made fresh to order and can be shipped as gifts.\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariettechocolates.com/\" target=\"_blank\">\u003cstrong>Mariette Chocolates\u003c/strong>\u003c/a>: In the historic Willow Glen neighborhood, Mariette specializes in exotic chocolate covered fruits and other treats. Pick and choose from hundreds of varieties in the cute and packed shop.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatedreambox.com/\" target=\"_blank\">\u003cstrong>Chocolate Dream Box\u003c/strong>\u003c/a>: Tucked in a strip mall in Los Gatos, Chocolate Dream Box makes European-syle chocolates in artistic gift boxes. Find all kinds of holiday-themed chocolates in assorted festive shapes, made with ingredients from around the world. This is the place for tasty and fun gifts for everyone you know.\u003c/li>\n\u003c/ul>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113687/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts","authors":["1459"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_11028","bayareabites_13746"],"tags":["bayareabites_1123","bayareabites_147","bayareabites_8588","bayareabites_11179","bayareabites_3369","bayareabites_81"],"featImg":"bayareabites_113699","label":"bayareabites"},"bayareabites_106855":{"type":"posts","id":"bayareabites_106855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106855","score":null,"sort":[1455377392000]},"guestAuthors":[],"slug":"happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting","title":"Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting","publishDate":1455377392,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I always seem to forget about Valentine’s Day until it’s only moments away, and then I realize I’ve done nothing about it. But I don’t like the sappy pink-and-red cards, boxes of not-very-good and overly sweet chocolates, and I can’t say I’m a fan of roses (peonies or poppies or dahlias, yes). I never attempt to get a reservation to eat out...too many sugar-coated menus, and besides, getting a babysitter is next to impossible.\u003c/p>\n\u003cp>[contextly_sidebar id=\"VioZxO9RQ2SnPlPZAZoWzabbh5ZvHBLt\"]\u003c/p>\n\u003cp>It’s not that I’m not a romantic, but these days I prefer something more subtle. Dinner at home, maybe that my hubs made for me (!), a bottle of lovely sparkling wine, and a little something sweet. I’m happy to spend the day with my family, doing something fun like wandering along the coast, hanging out in the garden, or even just baking some sweet, heart-shaped cookies with my daughter.\u003c/p>\n\u003cp>We had a great time making these red velvet riffs. You can make them as big or small as you like, depending on the size of your heart-shaped cookie cutter. We slathered ours with ethereal cream cheese frosting and topped them off with red sparkle sugar, but you can leave the frosting off and simply dredge them in sparkle sugar before baking (I’d suggest white or red). Or get fancy and sandwich two together with cream cheese frosting in the middle (be sure to sandwich the bottoms together).\u003c/p>\n\u003cp>Make sure you chill the dough, to give it a chance to rest and to make it easier to roll out. The easiest way to roll it out is on a floured surface; just be sure to keep dusting it with flour so it doesn’t stick.\u003c/p>\n\u003cfigure id=\"attachment_106886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg\" alt=\"Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tbsp unsweetened cocoa powder\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tsp white vinegar\u003c/li>\n\u003cli>1 to 2 tsp red food coloring, or to desired color (if using gel, use less)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cream Cheese Frosting\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb cream cheese, at room temperature\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup confectioners’ sugar, sifted\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Red sparkle sugar or other red or white sugar or sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>:\n\u003cli>In a bowl, sift together the flour, cocoa powder, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. On low speed, slowly beat in the flour mixture, mixing just until combined. Press the dough into a disk, wrap tightly with plastic wrap, and refrigerate until well chilled, about 2 hours. (The dough will be soft)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106880\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg\" alt=\"In a bowl, sift together the flour, cocoa powder, and baking powder. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, sift together the flour, cocoa powder, and baking powder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106885\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-mixer.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dough.jpg\" alt=\"The dough after it has been chilled and now is ready to be rolled out.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough after it has been chilled and now is ready to be rolled out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Line a large baking sheet with parchment paper.\u003c/li>\n\u003cli>On a well-floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. Press together the scraps, re-roll, and re-cut the cookies until you have used all of the dough. The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106903\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-flour.jpg\" alt=\"The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-hearts.jpg\" alt=\"Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106879\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-baked.jpg\" alt=\"Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes. The frosting will keep in the refrigerator for up to 3 days before using.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106898\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-icing.jpg\" alt=\"Prepare the frosting to be used right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the frosting to be used right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Frost with a thin layer of cream cheese frosting, and decorate with the sugar or sprinkles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106883\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg\" alt=\"Frost with a thin layer of cream cheese frosting.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Frost with a thin layer of cream cheese frosting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorate with the sugar or sprinkles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Here’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \r\n","status":"publish","parent":0,"modified":1546898310,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":899},"headData":{"title":"Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting | KQED","description":"Here’s a fun take on red velvet for Valentine’s Day: fancy heart-shaped cookies slathered with cream cheese frosting. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106855 http://ww2.kqed.org/bayareabites/?p=106855","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/13/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting/","disqusTitle":"Happy Valentine’s Day: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting","path":"/bayareabites/106855/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I always seem to forget about Valentine’s Day until it’s only moments away, and then I realize I’ve done nothing about it. But I don’t like the sappy pink-and-red cards, boxes of not-very-good and overly sweet chocolates, and I can’t say I’m a fan of roses (peonies or poppies or dahlias, yes). I never attempt to get a reservation to eat out...too many sugar-coated menus, and besides, getting a babysitter is next to impossible.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>It’s not that I’m not a romantic, but these days I prefer something more subtle. Dinner at home, maybe that my hubs made for me (!), a bottle of lovely sparkling wine, and a little something sweet. I’m happy to spend the day with my family, doing something fun like wandering along the coast, hanging out in the garden, or even just baking some sweet, heart-shaped cookies with my daughter.\u003c/p>\n\u003cp>We had a great time making these red velvet riffs. You can make them as big or small as you like, depending on the size of your heart-shaped cookie cutter. We slathered ours with ethereal cream cheese frosting and topped them off with red sparkle sugar, but you can leave the frosting off and simply dredge them in sparkle sugar before baking (I’d suggest white or red). Or get fancy and sandwich two together with cream cheese frosting in the middle (be sure to sandwich the bottoms together).\u003c/p>\n\u003cp>Make sure you chill the dough, to give it a chance to rest and to make it easier to roll out. The easiest way to roll it out is on a floured surface; just be sure to keep dusting it with flour so it doesn’t stick.\u003c/p>\n\u003cfigure id=\"attachment_106886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg\" alt=\"Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Red Velvet Sugar Cookie Hearts with Cream Cheese Frosting\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Cookies\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tbsp unsweetened cocoa powder\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>8 tbsp unsalted butter\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tsp white vinegar\u003c/li>\n\u003cli>1 to 2 tsp red food coloring, or to desired color (if using gel, use less)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Cream Cheese Frosting\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 lb cream cheese, at room temperature\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup confectioners’ sugar, sifted\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Red sparkle sugar or other red or white sugar or sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>:\n\u003cli>In a bowl, sift together the flour, cocoa powder, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. On low speed, slowly beat in the flour mixture, mixing just until combined. Press the dough into a disk, wrap tightly with plastic wrap, and refrigerate until well chilled, about 2 hours. (The dough will be soft)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106880\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg\" alt=\"In a bowl, sift together the flour, cocoa powder, and baking powder. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dry-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, sift together the flour, cocoa powder, and baking powder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106885\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-mixer.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-mixer-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, and salt until pale and fluffy. Beat in the egg, then the vanilla, vinegar, and food coloring. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-dough.jpg\" alt=\"The dough after it has been chilled and now is ready to be rolled out.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough after it has been chilled and now is ready to be rolled out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Line a large baking sheet with parchment paper.\u003c/li>\n\u003cli>On a well-floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. Press together the scraps, re-roll, and re-cut the cookies until you have used all of the dough. The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106903\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-flour.jpg\" alt=\"The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough is very soft, so dust it with flour as you roll and cut so it doesn’t stick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-hearts.jpg\" alt=\"Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-hearts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3-inch heart-shaped cookie cutter, cut out as many hearts as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106879\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-baked.jpg\" alt=\"Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake the cookies until they are dry looking and set, about 10 minutes. Let cool on the baking sheet for about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in the sugar and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed. Use right away, or if the consistency is too soft, refrigerate the frosting until it is spreadable, about 15 minutes. The frosting will keep in the refrigerator for up to 3 days before using.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106898\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-icing.jpg\" alt=\"Prepare the frosting to be used right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-icing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare the frosting to be used right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Frost with a thin layer of cream cheese frosting, and decorate with the sugar or sprinkles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106883\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg\" alt=\"Frost with a thin layer of cream cheese frosting.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-frosted1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Frost with a thin layer of cream cheese frosting. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg\" alt=\"Decorate with the sugar or sprinkles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/vd-cookies-sprinkleheart-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorate with the sugar or sprinkles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106855/happy-valentines-day-red-velvet-sugar-cookie-hearts-with-cream-cheese-frosting","authors":["5015","5014"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_15287","bayareabites_15288","bayareabites_81"],"featImg":"bayareabites_106881","label":"bayareabites"},"bayareabites_92858":{"type":"posts","id":"bayareabites_92858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92858","score":null,"sort":[1423773943000]},"guestAuthors":[],"slug":"valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","title":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","publishDate":1423773943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.","status":"publish","parent":0,"modified":1553040752,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":669},"headData":{"title":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches | KQED","description":"Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92858 http://blogs.kqed.org/bayareabites/?p=92858","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/12/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches/","disqusTitle":"Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches","source":"Valentine's Day Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/","path":"/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92858/valentines-day-heart-shaped-chocolate-cookie-strawberry-ice-cream-sandwiches","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034","bayareabites_1873"],"tags":["bayareabites_147","bayareabites_833","bayareabites_4125","bayareabites_846","bayareabites_10409","bayareabites_81"],"featImg":"bayareabites_92896","label":"source_bayareabites_92858"},"bayareabites_92855":{"type":"posts","id":"bayareabites_92855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92855","score":null,"sort":[1423685892000]},"guestAuthors":[],"slug":"sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","title":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark","publishDate":1423685892,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92875,92877,92879,92882,92878,92881,92866,92880\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.","status":"publish","parent":0,"modified":1553040577,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":612},"headData":{"title":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark | KQED","description":"Say I love you/want you/need you with this deep dark chocolate bark studded with salty-sweet pistachios and chewy candied orange.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92855 http://blogs.kqed.org/bayareabites/?p=92855","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/11/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark/","disqusTitle":"Sexy & Sweet Valentine's Day Recipe: Salted Pistachio, Candied Orange, and Dark Chocolate Bark","source":"Valentine’s Day Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/valentines-day-recipes/","path":"/bayareabites/92855/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\">\u003cimg class=\"size-full wp-image-92871\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final2.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says “I love you” more than candy! Ok that’s a load of crap, but having someone care about you enough to make that candy from scratch? Now that is love.\u003c/p>\n\u003cp>Despite being head-over-heels for my husband, I am not a big fan of Valentine’s Day. I don’t like forced romanticism, big expensive bouquets of roses aren’t really my thing, and don’t even get me started on trying to find a babysitter and go out for a nice dinner on that “lovers-only” evening. I’m totally happy having a quiet dinner that my husband made for me (a dinner in which I did none of the shopping or cooking; ahem, husband, are you reading this?), then snuggling on the couch, nibbling on some dark chocolate bark, and watching a great movie. Perfection!\u003c/p>\n\u003cp>Despite how I, or even you, might feel, this dark chocolate bark is a good way to someone’s heart. Gilded with bits of candied orange, tangy orange peel, and salty-sweet pistachios, it is both gorgeously colorful and irresistibly delicious. You probably won’t be able to stop eating it. (But you really should, at some point.)\u003c/p>\n\u003cp>Once you make it and let it set, break it into pieces then find a memorable way to present it: in a colorful cellophane bag tied with a big ribbon or raffia or in a paper-lined metal tin or box.\u003c/p>\n\u003cp>Have fun trying different combos, such as toasted almonds and mini marshmallows, pecans and chopped dried apricots, or peanuts and ancho chili powder.\u003c/p>\n\u003cfigure id=\"attachment_92873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\">\u003cimg class=\"size-full wp-image-92873\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final4.jpg\" alt=\"Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final4-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Pistachio, Candied Orange, and Dark Chocolate Bark. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Dark Chocolate Bark with Salted Pistachios and Candied Orange\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 lbs bark\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Unsalted butter, for greasing\u003c/li>\n\u003cli>2 lbs good-quality dark chocolate, chopped\u003c/li>\n\u003cli>1 tbsp vegetable shortening\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>10 oz pistachio meats\u003c/li>\n\u003cli>4–4 1/2 oz finely diced candied orange peel\u003c/li>\n\u003cli>Fleur de sel or other flaked sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92875,92877,92879,92882,92878,92881,92866,92880","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line a 12x15-inch rimmed baking sheet with parchment paper, then butter the parchment.\u003c/li>\n\u003cli>Place the chopped chocolate, vegetable shortening, and orange zest in a heatproof bowl that will set atop a medium saucepan. Add about 1 inch of water to the saucepan and warm over medium heat just until steaming.\u003c/li>\n\u003cli>Place the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir just until the mixture is melted and smooth. Remove the bowl from over pan. (Make sure you don’t overheat the chocolate or it might separate.)\u003c/li>\n\u003cli>While the chocolate is melting, in a bowl, stir together the pistachios and candied orange peel. Remove 1 cup and set aside. Pour the remaining pistachio mixture into the melted chocolate and stir to combine.\u003c/li>\n\u003cli>Using a heatproof silicon spatula, scrape the mixture onto the buttered parchment and spread until the mixture covers the baking sheet. Immediately sprinkle with the remaining pistachios and candied orange peel, gently pressing them into chocolate. Sprinkle with a little of the salt.\u003c/li>\n\u003cli>Let the bark stand at cool room temperature until completely firm, about 4 hours, or overnight. Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\">\u003cimg class=\"size-full wp-image-92869\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bark-final-sheet.jpg\" alt=\"Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bark-final-sheet-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Break or cut the bark into pieces. Store airtight in a cool place for up to 2 weeks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92855/sexy-sweet-valentines-day-recipe-salted-pistachio-candied-orange-and-dark-chocolate-bark","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_13034","bayareabites_1873"],"tags":["bayareabites_416","bayareabites_147","bayareabites_4125","bayareabites_1881","bayareabites_81"],"featImg":"bayareabites_92874","label":"source_bayareabites_92855"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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