Q&A with Pastry Chef and Chocolate Expert Yigit Pura
Publish like a Local: Nion McEvoy and Chronicle Books
LGBT Pride Profile: Palomino Chef Adam Jones
San Francisco Pride Eats
Bay Area Chefs Talk Romantic Meals on Valentine's Day
Beef & Beefcake at the Pride Soiree
Sponsored
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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. 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While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for \u003cem>Coconut Tapioca Pudding with Papaya and Mango\u003c/em> from Yigit Pura of Tout Sweet Patisserie.","status":"publish","parent":0,"modified":1370965134,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1475},"headData":{"title":"Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe | KQED","description":"Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62715 http://blogs.kqed.org/bayareabites/?p=62715","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/09/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe/","disqusTitle":"Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ","path":"/bayareabites/62715/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \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>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62715/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_2695","bayareabites_1653","bayareabites_50","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_11449","bayareabites_2252","bayareabites_8515","bayareabites_4303"],"featImg":"bayareabites_63186","label":"bayareabites"},"bayareabites_51360":{"type":"posts","id":"bayareabites_51360","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51360","score":null,"sort":[1354032011000]},"guestAuthors":[],"slug":"qa-with-pastry-chef-and-chocolate-expert-yigit-pura","title":"Q&A with Pastry Chef and Chocolate Expert Yigit Pura","publishDate":1354032011,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_51713\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\" alt=\"Yigit Pura. Photo courtesy of Frankeny Images.\" title=\"Yigit Pura. Photo courtesy of Frankeny Images.\" width=\"400\" height=\"537\" class=\"size-full wp-image-51713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura. Photo courtesy of Frankeny Images.\u003c/figcaption>\u003c/figure>\n\u003cp>After winning the first season of \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/bio/yigit-pura\">Top Chef Desserts\u003c/a>, pastry dynamo Yigit Pura set his sights on opening his own \u003ca href=\"http://www.toutsweetsf.com/\">Tout Sweet Pâtisserie\u003c/a>. The sweet shop is full of treats from caramels, croissants, macarons (named after his favorite folks, including 7x7 editor Chloe Harris Frankeny), marshmallows, cakes and other confitures and marks a partnership with Taste Catering’s co-owners, MeMe Pederson and Janet Griggs. \u003ca href=\"https://twitter.com/YigitPura\">Pura\u003c/a> has a book in the works and was recently a spokesperson for the \u003ca href=\"http://www.chocolateadventurecontest.com/Inspiration.aspx\">Chocolate Adventure Contest from Scharffen Berger®\u003c/a>. \u003c/p>\n\u003cp>Pura started making sweets as a tyke in Turkey, where he would spoon up dark caramel with his mother. By age 20, he was training in San Francisco and headed east for stints at Le Cirque 2000, The Four Seasons and Daniel. That led to a promotion as executive pastry chef for Daniel Boulud in Las Vegas, and he eventually returned to SF to work for \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>. Bay Area Bites caught up with Pura recently and his comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did Tout Sweet Pâtisserie come about?\u003c/strong>\u003cbr>\nYigit Pura: It's been a twelve-year dream of mine. I've been really blessed to create something so wonderful in San Francisco, a city which I love. Though we opened two months ago, we are quickly growing and adding on different legs. We just started our celebration cakes and our wedding cakes, where I get to consult with people and create a one of a kind cake for each guest. This is truly a treat for a pastry chef.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And your book?\u003c/strong>\u003cbr>\nYigit Pura: One would think I have ample free time... opening a store, writing a book. But this has been so much fun. It's titled \"Sweet Alchemy.\" I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts and show people that they can create really wonderful desserts at home, given they can be patient, follow some simple science, and of course put lots of love in it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nYigit Pura: Farmers, because they remind me to be humble in what I do, and respect what nature gives us. Our clients at Tout Sweet, because their constant desire for a great product inspires me to create every day. Oh, and of course my dog Maui. He teaches me to do everything with love, every single day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a chef and business owner?\u003c/strong>\u003cbr>\nYigit Pura: Ask any parent who just had their first child. Their answer will be the same as mine.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nYigit Pura: Success. Hmmm. I think success is the process. I wouldn't ever want to consider myself successful, I think it's the drive to be never fully satisfied with everything I've created and gathered is what pushes me every day. But I can't lie, I do love seeing people’s faces as they get giddy with excitement when they look at the products in our store, and more so when they enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nYigit Pura: \u003ca href=\"http://ericrestaurant.com/\">Eric's Chinese\u003c/a> is great. It's between my kitchen and my boyfriend’s house. Given my long hours it's a magical place. Other than that, I still love going to the Ferry Building on a Saturday before 8am, before the crowds get there, so I can buy produce for Tout Sweet, and enjoy a coffee and sausage sandwich by the bay. It's the small things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nYigit Pura: I think the U.S. has done a great job at celebrating other cultures’ cuisines. Culinary options -- from Ethiopian to Korean to Indian -- are readily available in cities across the United States. Challenging yourself to try different cuisines is important. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced discrimination in the kitchen?\u003c/strong>\u003cbr>\nYigit Pura: High-end, fine-dining kitchens tend to be really high-testosterone, macho working environments. As an openly gay chef, I had to work very hard to earn respect in New York kitchens early in my career. However, whether you are gay or straight, Muslim, Christian or Buddhist, people love food and I’ve found that is a great homogenizing point. People love desserts and it’s a great way to break the ice.\u003c/p>\n\u003cfigure id=\"attachment_51714\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\" alt=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" title=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" width=\"560\" height=\"373\" class=\"size-full wp-image-51714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the Chocolate Adventure Contest. There are ingredients that are definitely different -- any tips for diving in for consumers?\u003c/strong>\u003cbr>\nYigit Pura: The Chocolate Adventure Contest asks bakers of any skill level to create an original sandwich cookie recipe using at least one Scharffen Berger chocolate product and at least one of twelve predetermined “adventure ingredients.” \u003c/p>\n\u003cp>When it comes to matters of being inspired, I always tell people go with your instinct. And if you find it's a horrible pairing, at least you now know better. Sometimes the best combinations come out of lucky mistakes. \u003c/p>\n\u003cp>In my \u003cstrong>Chloe’s Chili-infused Mudslides\u003c/strong> recipe I chose to pair two adventure ingredients: pasilla peppers and Scharffen Berger cocoa nibs, which give the chocolate a flirty and mature twist.\u003c/p>\n\u003cp>Recipe created by Yigit Pura\u003cbr>\nMakes 25 Sandwich Cookies \u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For The Ganache:\u003c/strong>\u003cbr>\n4.3 oz. (1/2 cup) heavy cream, plus more for reconstituting\u003cbr>\n3 cloves\u003cbr>\n2 cinnamon sticks\u003cbr>\n1 dried pasilla chili\u003cbr>\n1/2 vanilla bean\u003cbr>\n6.9 oz. Scharffen Berger® 62% Cacao Semisweet Chocolate\u003cbr>\n0.7 oz. (1 1/2 tbs.) honey\u003cbr>\n4.3 oz. (1/2 cup) whole milk\u003cbr>\n1.6 oz. (3 tbs.) egg yolks\u003c/p>\n\u003cp>\u003cstrong>For The Mudslides:\u003c/strong>\u003cbr>\n9 oz. Scharffen Berger® 62% Cacao semisweet chocolate\u003cbr>\n1.6 oz. (3 tbs.) unsalted butter\u003cbr>\n3 large eggs, at room temperature\u003cbr>\n7.5 oz. (scarce 1 cup) granulated sugar\u003cbr>\n0.15 oz. (scarce 1 tsp.) vanilla extract\u003cbr>\n2.1 oz. (1/4 cup) all-purpose flour\u003cbr>\n0.7 oz. (1 1/2 tbs.) baking powder\u003cbr>\n4 oz. Scharffen Berger® 62% Cacao semisweet baking chunks, chopped\u003cbr>\n4.3 oz. (1/2 cup) dried cherries, chopped\u003cbr>\n4.3 oz. (1/2 cup) Scharffen Berger® roasted cacao nibs \u003c/p>\n\u003cp>\u003cstrong>For The Shortbread:\u003c/strong>\u003cbr>\n11.8 oz. (1 1/2 cups) all-purpose flour\u003cbr>\n3.4 oz. (1/3 cup plus 1/2 tsp.)\u003cbr>\nScharffen Berger® Unsweetened Natural Cocoa Powder\u003cbr>\n1.8 oz. (1/4 cup) almond flour\u003cbr>\n0.1 oz. (2/3 tsp.) table salt\u003cbr>\n9 oz. (1 cup and 2 tbs.) unsalted butter at room temperature\u003cbr>\n5.5 oz. (2/3 cup) powdered sugar, sifted\u003cbr>\n2 large eggs\u003c/p>\n\u003cp>\u003cstrong>PROCESS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Make The Ganache:\u003c/strong>\u003cbr>\nHeat cream in a small pan over medium heat. Add cloves, cinnamon sticks, chili and vanilla and let steep for 30 minutes. With a hand blender, buzz cream for a few seconds to fully bring out flavor. Strain and reconstitute with fresh cream to original 4.3 oz. to make up for loss in the infusing process.\u003c/p>\n\u003cp>Melt chocolate over a water bath. Reheat infused cream with honey and milk. Temper yolks into hot cream mixture and cook, stirring constantly, until thickened and coating the back of a spoon, or until 180° F (like crème anglaise). Once the custard is cooked, strain into a pitcher and add to melted chocolate in three additions, stirring with a spatula to emulsify. Cool ganache in a shallow dish, with plastic wrap directly on top, at room temperature for 2 to 3 hours until it’s the consistency of soft fudge. \u003c/p>\n\u003cp>\u003cstrong>Make The Mudslides:\u003c/strong>\u003cbr>\nPreheat the oven at 325° F. Sift together all-purpose flour and baking powder. \u003c/p>\n\u003cp>Melt together chocolate and butter over a water bath and keep warm. In mixing bowl, combine eggs, sugar and vanilla extract and whisk to dissolve the sugar. Add melted chocolate and butter and mix to combine. Add sifted ingredients and stir gently to combine. Add chocolate chunks and dried tart cherries. Allow to set in the fridge for 30 minutes. \u003c/p>\n\u003cp>Scoop onto baking trays and roll generously with the cacao nibs. Place on a cookie tray lined with parchment and bake until set, but still soft, about 6 minutes. Then rotate pan and bake 2 to 3 minutes longer. The cookies should still be soft to the touch and barely set. \u003c/p>\n\u003cp>\u003cstrong>Make The Shortbread:\u003c/strong>\u003cbr>\nSift together all-purpose flour, cocoa powder, almond flour and salt. \u003c/p>\n\u003cp>In a mixing bowl fitted with the paddle attachment, cream butter and powdered sugar until smooth. Add eggs one at a time, incorporating fully each time. Add sifted ingredients and mix slowly until smooth. Wrap dough in plastic and chill for at least 1 hour or until firm enough to roll out. Roll dough evenly until it’s about 1/8-inch thick. Cut out small discs of dough, using a 1/2-inch wide round cookie cutter and bake until set around the edges for 7 to 9 minutes. Allow to cool at room temperature. \u003c/p>\n\u003cp>\u003cstrong>Assemble The Sandwiches:\u003c/strong>\u003cbr>\nPlace mudslides with the flat side up. Using a piping bag with a #3 plain round tip, pipe ganache drops on top of the cookie in an upward motion.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Lightly dust the chocolate shortbread tops with powdered sugar, and gently put “hats” on top of the ganache. \u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews chef Yigit Pura, who shares what it's like to open a popular patisserie, write a cookbook and craft recipes. Pura is passionate about pastry and eager to get consumers interested in baking with unusual \"adventure\" ingredients. ","status":"publish","parent":0,"modified":1355770705,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1615},"headData":{"title":"Q&A with Pastry Chef and Chocolate Expert Yigit Pura | KQED","description":"Mary Ladd interviews chef Yigit Pura, who shares what it's like to open a popular patisserie, write a cookbook and craft recipes. Pura is passionate about pastry and eager to get consumers interested in baking with unusual "adventure" ingredients. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"51360 http://blogs.kqed.org/bayareabites/?p=51360","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/27/qa-with-pastry-chef-and-chocolate-expert-yigit-pura/","disqusTitle":"Q&A with Pastry Chef and Chocolate Expert Yigit Pura","path":"/bayareabites/51360/qa-with-pastry-chef-and-chocolate-expert-yigit-pura","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51713\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_400Yigitc-Frankeny-Images.jpg\" alt=\"Yigit Pura. Photo courtesy of Frankeny Images.\" title=\"Yigit Pura. Photo courtesy of Frankeny Images.\" width=\"400\" height=\"537\" class=\"size-full wp-image-51713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura. Photo courtesy of Frankeny Images.\u003c/figcaption>\u003c/figure>\n\u003cp>After winning the first season of \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/bio/yigit-pura\">Top Chef Desserts\u003c/a>, pastry dynamo Yigit Pura set his sights on opening his own \u003ca href=\"http://www.toutsweetsf.com/\">Tout Sweet Pâtisserie\u003c/a>. The sweet shop is full of treats from caramels, croissants, macarons (named after his favorite folks, including 7x7 editor Chloe Harris Frankeny), marshmallows, cakes and other confitures and marks a partnership with Taste Catering’s co-owners, MeMe Pederson and Janet Griggs. \u003ca href=\"https://twitter.com/YigitPura\">Pura\u003c/a> has a book in the works and was recently a spokesperson for the \u003ca href=\"http://www.chocolateadventurecontest.com/Inspiration.aspx\">Chocolate Adventure Contest from Scharffen Berger®\u003c/a>. \u003c/p>\n\u003cp>Pura started making sweets as a tyke in Turkey, where he would spoon up dark caramel with his mother. By age 20, he was training in San Francisco and headed east for stints at Le Cirque 2000, The Four Seasons and Daniel. That led to a promotion as executive pastry chef for Daniel Boulud in Las Vegas, and he eventually returned to SF to work for \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>. Bay Area Bites caught up with Pura recently and his comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did Tout Sweet Pâtisserie come about?\u003c/strong>\u003cbr>\nYigit Pura: It's been a twelve-year dream of mine. I've been really blessed to create something so wonderful in San Francisco, a city which I love. Though we opened two months ago, we are quickly growing and adding on different legs. We just started our celebration cakes and our wedding cakes, where I get to consult with people and create a one of a kind cake for each guest. This is truly a treat for a pastry chef.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And your book?\u003c/strong>\u003cbr>\nYigit Pura: One would think I have ample free time... opening a store, writing a book. But this has been so much fun. It's titled \"Sweet Alchemy.\" I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts and show people that they can create really wonderful desserts at home, given they can be patient, follow some simple science, and of course put lots of love in it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nYigit Pura: Farmers, because they remind me to be humble in what I do, and respect what nature gives us. Our clients at Tout Sweet, because their constant desire for a great product inspires me to create every day. Oh, and of course my dog Maui. He teaches me to do everything with love, every single day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a chef and business owner?\u003c/strong>\u003cbr>\nYigit Pura: Ask any parent who just had their first child. Their answer will be the same as mine.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nYigit Pura: Success. Hmmm. I think success is the process. I wouldn't ever want to consider myself successful, I think it's the drive to be never fully satisfied with everything I've created and gathered is what pushes me every day. But I can't lie, I do love seeing people’s faces as they get giddy with excitement when they look at the products in our store, and more so when they enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nYigit Pura: \u003ca href=\"http://ericrestaurant.com/\">Eric's Chinese\u003c/a> is great. It's between my kitchen and my boyfriend’s house. Given my long hours it's a magical place. Other than that, I still love going to the Ferry Building on a Saturday before 8am, before the crowds get there, so I can buy produce for Tout Sweet, and enjoy a coffee and sausage sandwich by the bay. It's the small things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nYigit Pura: I think the U.S. has done a great job at celebrating other cultures’ cuisines. Culinary options -- from Ethiopian to Korean to Indian -- are readily available in cities across the United States. Challenging yourself to try different cuisines is important. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced discrimination in the kitchen?\u003c/strong>\u003cbr>\nYigit Pura: High-end, fine-dining kitchens tend to be really high-testosterone, macho working environments. As an openly gay chef, I had to work very hard to earn respect in New York kitchens early in my career. However, whether you are gay or straight, Muslim, Christian or Buddhist, people love food and I’ve found that is a great homogenizing point. People love desserts and it’s a great way to break the ice.\u003c/p>\n\u003cfigure id=\"attachment_51714\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/BAB_ScharffenBerger.jpg\" alt=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" title=\"Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\" width=\"560\" height=\"373\" class=\"size-full wp-image-51714\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chloe’s Chili-infused Mudslides. Image courtesy of Scharffen Berger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the Chocolate Adventure Contest. There are ingredients that are definitely different -- any tips for diving in for consumers?\u003c/strong>\u003cbr>\nYigit Pura: The Chocolate Adventure Contest asks bakers of any skill level to create an original sandwich cookie recipe using at least one Scharffen Berger chocolate product and at least one of twelve predetermined “adventure ingredients.” \u003c/p>\n\u003cp>When it comes to matters of being inspired, I always tell people go with your instinct. And if you find it's a horrible pairing, at least you now know better. Sometimes the best combinations come out of lucky mistakes. \u003c/p>\n\u003cp>In my \u003cstrong>Chloe’s Chili-infused Mudslides\u003c/strong> recipe I chose to pair two adventure ingredients: pasilla peppers and Scharffen Berger cocoa nibs, which give the chocolate a flirty and mature twist.\u003c/p>\n\u003cp>Recipe created by Yigit Pura\u003cbr>\nMakes 25 Sandwich Cookies \u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For The Ganache:\u003c/strong>\u003cbr>\n4.3 oz. (1/2 cup) heavy cream, plus more for reconstituting\u003cbr>\n3 cloves\u003cbr>\n2 cinnamon sticks\u003cbr>\n1 dried pasilla chili\u003cbr>\n1/2 vanilla bean\u003cbr>\n6.9 oz. Scharffen Berger® 62% Cacao Semisweet Chocolate\u003cbr>\n0.7 oz. (1 1/2 tbs.) honey\u003cbr>\n4.3 oz. (1/2 cup) whole milk\u003cbr>\n1.6 oz. (3 tbs.) egg yolks\u003c/p>\n\u003cp>\u003cstrong>For The Mudslides:\u003c/strong>\u003cbr>\n9 oz. Scharffen Berger® 62% Cacao semisweet chocolate\u003cbr>\n1.6 oz. (3 tbs.) unsalted butter\u003cbr>\n3 large eggs, at room temperature\u003cbr>\n7.5 oz. (scarce 1 cup) granulated sugar\u003cbr>\n0.15 oz. (scarce 1 tsp.) vanilla extract\u003cbr>\n2.1 oz. (1/4 cup) all-purpose flour\u003cbr>\n0.7 oz. (1 1/2 tbs.) baking powder\u003cbr>\n4 oz. Scharffen Berger® 62% Cacao semisweet baking chunks, chopped\u003cbr>\n4.3 oz. (1/2 cup) dried cherries, chopped\u003cbr>\n4.3 oz. (1/2 cup) Scharffen Berger® roasted cacao nibs \u003c/p>\n\u003cp>\u003cstrong>For The Shortbread:\u003c/strong>\u003cbr>\n11.8 oz. (1 1/2 cups) all-purpose flour\u003cbr>\n3.4 oz. (1/3 cup plus 1/2 tsp.)\u003cbr>\nScharffen Berger® Unsweetened Natural Cocoa Powder\u003cbr>\n1.8 oz. (1/4 cup) almond flour\u003cbr>\n0.1 oz. (2/3 tsp.) table salt\u003cbr>\n9 oz. (1 cup and 2 tbs.) unsalted butter at room temperature\u003cbr>\n5.5 oz. (2/3 cup) powdered sugar, sifted\u003cbr>\n2 large eggs\u003c/p>\n\u003cp>\u003cstrong>PROCESS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Make The Ganache:\u003c/strong>\u003cbr>\nHeat cream in a small pan over medium heat. Add cloves, cinnamon sticks, chili and vanilla and let steep for 30 minutes. With a hand blender, buzz cream for a few seconds to fully bring out flavor. Strain and reconstitute with fresh cream to original 4.3 oz. to make up for loss in the infusing process.\u003c/p>\n\u003cp>Melt chocolate over a water bath. Reheat infused cream with honey and milk. Temper yolks into hot cream mixture and cook, stirring constantly, until thickened and coating the back of a spoon, or until 180° F (like crème anglaise). Once the custard is cooked, strain into a pitcher and add to melted chocolate in three additions, stirring with a spatula to emulsify. Cool ganache in a shallow dish, with plastic wrap directly on top, at room temperature for 2 to 3 hours until it’s the consistency of soft fudge. \u003c/p>\n\u003cp>\u003cstrong>Make The Mudslides:\u003c/strong>\u003cbr>\nPreheat the oven at 325° F. Sift together all-purpose flour and baking powder. \u003c/p>\n\u003cp>Melt together chocolate and butter over a water bath and keep warm. In mixing bowl, combine eggs, sugar and vanilla extract and whisk to dissolve the sugar. Add melted chocolate and butter and mix to combine. Add sifted ingredients and stir gently to combine. Add chocolate chunks and dried tart cherries. Allow to set in the fridge for 30 minutes. \u003c/p>\n\u003cp>Scoop onto baking trays and roll generously with the cacao nibs. Place on a cookie tray lined with parchment and bake until set, but still soft, about 6 minutes. Then rotate pan and bake 2 to 3 minutes longer. The cookies should still be soft to the touch and barely set. \u003c/p>\n\u003cp>\u003cstrong>Make The Shortbread:\u003c/strong>\u003cbr>\nSift together all-purpose flour, cocoa powder, almond flour and salt. \u003c/p>\n\u003cp>In a mixing bowl fitted with the paddle attachment, cream butter and powdered sugar until smooth. Add eggs one at a time, incorporating fully each time. Add sifted ingredients and mix slowly until smooth. Wrap dough in plastic and chill for at least 1 hour or until firm enough to roll out. Roll dough evenly until it’s about 1/8-inch thick. Cut out small discs of dough, using a 1/2-inch wide round cookie cutter and bake until set around the edges for 7 to 9 minutes. Allow to cool at room temperature. \u003c/p>\n\u003cp>\u003cstrong>Assemble The Sandwiches:\u003c/strong>\u003cbr>\nPlace mudslides with the flat side up. Using a piping bag with a #3 plain round tip, pipe ganache drops on top of the cookie in an upward motion.\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>Lightly dust the chocolate shortbread tops with powdered sugar, and gently put “hats” on top of the ganache. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51360/qa-with-pastry-chef-and-chocolate-expert-yigit-pura","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_1653","bayareabites_1875"],"tags":["bayareabites_10875","bayareabites_209","bayareabites_10874","bayareabites_10872","bayareabites_10873","bayareabites_4303"],"featImg":"bayareabites_51715","label":"bayareabites"},"bayareabites_46943":{"type":"posts","id":"bayareabites_46943","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46943","score":null,"sort":[1345228942000]},"guestAuthors":[],"slug":"publish-like-a-local-nion-mcevoy-and-chronicle-books","title":"Publish like a Local: Nion McEvoy and Chronicle Books ","publishDate":1345228942,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Nion McEvoy, who has owned and operated the San Francisco-based Chronicle Books since 1999. Social media is an integral part of the company’s strategy, and McEvoy shares why he keeps the independent publishing house in San Francisco. ","status":"publish","parent":0,"modified":1345228942,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1428},"headData":{"title":"Publish like a Local: Nion McEvoy and Chronicle Books | KQED","description":"Mary Ladd interviews Nion McEvoy, who has owned and operated the San Francisco-based Chronicle Books since 1999. Social media is an integral part of the company’s strategy, and McEvoy shares why he keeps the independent publishing house in San Francisco. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"46943 http://blogs.kqed.org/bayareabites/?p=46943","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/","disqusTitle":"Publish like a Local: Nion McEvoy and Chronicle Books ","path":"/bayareabites/46943/publish-like-a-local-nion-mcevoy-and-chronicle-books","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \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 sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46943/publish-like-a-local-nion-mcevoy-and-chronicle-books","authors":["5092"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1865","bayareabites_2090","bayareabites_4084","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_10666","bayareabites_10665","bayareabites_8484","bayareabites_9257","bayareabites_10667","bayareabites_8697","bayareabites_10664","bayareabites_9056","bayareabites_4303"],"featImg":"bayareabites_46964","label":"bayareabites"},"bayareabites_44449":{"type":"posts","id":"bayareabites_44449","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44449","score":null,"sort":[1339783921000]},"guestAuthors":[],"slug":"lgbt-pride-profile-palomino-chef-adam-jones","title":"LGBT Pride Profile: Palomino Chef Adam Jones ","publishDate":1339783921,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.","status":"publish","parent":0,"modified":1340037350,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1318},"headData":{"title":"LGBT Pride Profile: Palomino Chef Adam Jones | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44449 http://blogs.kqed.org/bayareabites/?p=44449","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/","disqusTitle":"LGBT Pride Profile: Palomino Chef Adam Jones ","path":"/bayareabites/44449/lgbt-pride-profile-palomino-chef-adam-jones","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\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>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44449/lgbt-pride-profile-palomino-chef-adam-jones","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_10513","bayareabites_602","bayareabites_4300","bayareabites_2328","bayareabites_4299","bayareabites_2329","bayareabites_9448","bayareabites_9445","bayareabites_10514","bayareabites_1251","bayareabites_4303"],"featImg":"bayareabites_44497","label":"bayareabites"},"bayareabites_29643":{"type":"posts","id":"bayareabites_29643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29643","score":null,"sort":[1308993726000]},"guestAuthors":[],"slug":"san-francisco-pride-eats","title":"San Francisco Pride Eats","publishDate":1308993726,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ","status":"publish","parent":0,"modified":1309147593,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/91TVAX0EkU4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":710},"headData":{"title":"San Francisco Pride Eats | KQED","description":"There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"29643 http://blogs.kqed.org/bayareabites/?p=29643","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/25/san-francisco-pride-eats/","disqusTitle":"San Francisco Pride Eats","path":"/bayareabites/29643/san-francisco-pride-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \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>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29643/san-francisco-pride-eats","authors":["5038"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1763","bayareabites_2035","bayareabites_90"],"tags":["bayareabites_9447","bayareabites_2101","bayareabites_1104","bayareabites_2321","bayareabites_9371","bayareabites_9449","bayareabites_2824","bayareabites_9448","bayareabites_9445","bayareabites_8975","bayareabites_9446","bayareabites_209","bayareabites_4303"],"label":"bayareabites"},"bayareabites_22198":{"type":"posts","id":"bayareabites_22198","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22198","score":null,"sort":[1297707601000]},"guestAuthors":[],"slug":"bay-area-chefs-talk-romantic-meals-on-valentines-day","title":"Bay Area Chefs Talk Romantic Meals on Valentine's Day ","publishDate":1297707601,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon talks to local chefs about what they like to cook and eat with their partner on Valentine's Day. ","status":"publish","parent":0,"modified":1297707601,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1112},"headData":{"title":"Bay Area Chefs Talk Romantic Meals on Valentine's Day | KQED","description":"Megan Gordon talks to local chefs about what they like to cook and eat with their partner on Valentine's Day. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"22198 http://blogs.kqed.org/bayareabites/?p=22198","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/14/bay-area-chefs-talk-romantic-meals-on-valentines-day/","disqusTitle":"Bay Area Chefs Talk Romantic Meals on Valentine's Day ","path":"/bayareabites/22198/bay-area-chefs-talk-romantic-meals-on-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/couples.jpg\" alt=\"Chef Photos\" title=\"Chef Photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23315\">\u003cbr>\n\u003cem>From top left to right: Douglas Monsalud and wife Kimberly Stevens, Yigit Pura, Will Werner and girlfriend Sarah Logan, Richie Nakano.\u003c/em>\u003c/p>\n\u003cp>It's no secret chefs don't get much time off--certainly not on holidays. And Valentine's Day is a biggie. Folks make reservations well in advance and snatch up flowers and confections to bring home to their loved ones. After chatting with some of my favorite local chefs, it became clear that Valentine's Day really is just another day and there are many occasions to sit down, toast one another, and prepare a special meal. I asked three simple questions to get to the heart of what a romantic day looks like in their world. Here's what I discovered. \u003c/p>\n\u003cp>\u003cstrong>Douglas Monsalud: \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette SF\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe LOVE to make food that takes a while to cook so that we can hang out, talk while we cook, and drink good wine ; ) With that in mind, we have cooked everything from bouillabaisse to pozole, porchetta to pot roast. You know...simple, rustic, one-pot meals that are comfortable and really make you feel like you are home.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nWow, favorite dessert is a tough one. I like desserts that are lighter and fruity...like the goats milk yoghurt panna cotta with blood orange compote that we've served at \u003ca href=\"http://www.heartsf.com/\">Heart Wine Bar\u003c/a>. Similarly, I have always loved creme brulee and a nice, flaky crostata with a scoop of ice cream always gets my attention.\u003c/p>\n\u003cp>\u003cem> If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> and\u003ca href=\"http://www.gitanerestaurant.com/\"> Gitane\u003c/a> ooze romance. They have great food and the atmosphere is at once exotic and warm. Also, I always think getting a dozen oysters from the \u003ca href=\"http://www.themarshallstore.com/\">Marshall Store\u003c/a> up on Tomales Bay with a bottle of something bubbly and eating them on a bench overlooking the water is as sexy as it gets.\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>William Werner: \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home? \u003c/em>\u003cbr>\nWe don't get to spend a lot of time together as of late-- so usually a romantic dinner would consist of something simple, to spend more time together than in the kitchen, more than likely, champagne, oysters with lemon, market greens, a risotto of mushrooms and nettles, and of course chocolate (Valrhona feves straight from the bag). \u003c/p>\n\u003cp>\u003cem>Favorite dessert? \u003c/em>\u003cbr>\nOf the moment: kishu mandarins. \u003c/p>\n\u003cp> \u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, for getting dressed and a luxurious, intimate evening of thoughtful food. Burgers and beer in the back corner booth at \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> for dressing down and hanging out. \u003c/p>\n\u003cp>\u003cstrong>Richie Nakano: \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Or let’s just say, on a typical romantically-minded evening, tell us about what you and your partner like to cook/eat together at home?\u003c/em>\u003cbr>\nWhen we're eating at home we keep it pretty simple: farro with roasted chicken, or an easy pasta. We also get treats from \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>: charcuterie, cheese, olives. We have a 9 month old son, so there's not a lot of quiet romantic evenings these days, but we do like to unwind with a bottle of kruner or falanghina. \u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAnything from \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>, or we'll get something from \u003ca href=\"http://telltalepreserveco.com/\">Tell Tale Preserve Co.\u003c/a> and save it for that evening. That stuff is sinful. \u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why? \u003c/em>\u003cbr>\n\u003ca href=\"http://www.aziza-sf.com/\">Aziza \u003c/a>always comes to mind, it's such a beautiful setting in there, and the food is really elegant. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is really intimate also, but the sexiest place in town is the \u003ca href=\"http://sf.eater.com/archives/2010/11/09/flour_water_uncaps_the_dough_room.php\">Flour & Water dough room\u003c/a>. If you can snag a seat at a dinner in there...\u003c/p>\n\u003cp>\u003cstrong>Yigit Pura: Executive Pastry Chef, \u003ca href=\"http://www.tastecatering.com/\">Taste Catering\u003c/a>; Winner of Bravo's Top Chef \u003ca href=\"http://www.bravotv.com/top-chef-just-desserts/season-1/videos/a-sweet-victory\">Just Desserts\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>So Valentine’s Day. Maybe, like a lot of folks, you see it as any other day—but let’s just say, on a typical romantically-minded evening, tell us about what you and a date like to cook/eat together?\u003c/em>\u003cbr>\nI think any day is a good day to be romantic. I would cook what I know they love and tickles their soft spot, even if it goes against my grain as a chef. I find just showing you paid attention will always get you brownie points.\u003c/p>\n\u003cp>\u003cem>Favorite dessert?\u003c/em>\u003cbr>\nAs cliché as it sounds, you can’t go wrong with chocolate. And I know there are myths around it but I still love a great chocolate soufflé. Be it a professional or home chef, it still gets people excited. Take it another step forward and make a really lovely salted caramel ice cream, and put a small scoop straight in the middle. The contrast between the hot and cold is always very sexy!\u003c/p>\n\u003cp>\u003cem>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why?\u003c/em>\u003cbr>\nLately I’m in LOVE with \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a>. Modern and really beautiful ambiance, great service, and just really tasty bites, and very reasonably priced. Last time I ate there everything was so great, I am already looking forward to the next time.\u003c/p>\n\u003cp>\u003cstrong>Jessica Boncutter: \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>A typical romantically-minded meal?\u003c/em>\u003cbr>\nThat would have to be beef fillet roasted medium rare with salt roasted potatoes, baby carrots and horseradish cream.\u003c/p>\n\u003cp>\u003cem>Favorite Dessert?\u003c/em>\u003cbr>\nDefinitely finish it off with a chocolate pot de creme and a little Serge Gainsbourg on the record player! \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>If you weren’t eating at home, where are a few of your favorite romantic spots in the Bay Area and why\u003c/em>?\u003cbr>\nRomantic places in the San Francisco Bay Area are upstairs at\u003ca href=\"http://www.chezpanisse.com/intro.php\"> Chez Panisse\u003c/a> for lunch or \u003ca href=\"http://www.mankas.com/mankas/intro.html\">Manka's\u003c/a> in Inverness for the night or \u003ca href=\"http://toscacafesf.com/TOSCA.html\">Tosca\u003c/a> for a drink or of course \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> is so romantic. Chez Panisse lunch during the week feels like you are playing hooky from work with a lover. Manka's, well you just have to stay there one night to experience it. Tosca is a classic always feels special no matter who you are with.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22198/bay-area-chefs-talk-romantic-meals-on-valentines-day","authors":["5072"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_63","bayareabites_1653","bayareabites_2090","bayareabites_1763","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1359","bayareabites_14744","bayareabites_4045","bayareabites_2825","bayareabites_267","bayareabites_3439","bayareabites_81","bayareabites_4303"],"label":"bayareabites"},"bayareabites_14617":{"type":"posts","id":"bayareabites_14617","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14617","score":null,"sort":[1277577917000]},"guestAuthors":[],"slug":"beef-beefcake-at-the-pride-soiree","title":"Beef & Beefcake at the Pride Soiree","publishDate":1277577917,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Dining for Pride? Maybe it's just my frame of reference, but when I put \u003cem>gay\u003c/em> together with \u003cem>food\u003c/em>, you know what comes up? Lesbian potluck. Veggie dogs on the grill, hummus and baby carrots, gluten-free quinoa salad on the kitchen table, somebody's foil-covered tray of brownies and a couple pitchers of ginger-peach iced tea. \u003c/p>\n\u003cp>But there's a whole other world out there, beyond the mismatched Melmac of Oakland and Bernal bohemia. On Friday night, as happy gender revolutionaries were gathering in Dolores Park for the now-annual \u003ca href=\"http://www.transmarch.org\">Trans March\u003c/a> (much to the bemused entertainment of those dining at the sidewalk tables of nearby Pizzeria Delfina), a different sort of crowd was sipping rose champagne poured by a buffed and shirtless man with \"Free Cocktails\" scribbled in body paint across his back, nibbling smoked salmon piled on fat little blinis and chatting about the art that would be auctioned later by wine-country chef and cookbook author Joanne Weir to benefit both \u003ca href=\"http://www.amfar.org\">AMFAR\u003c/a> and the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a> in New York. This was the \u003ca href=\"http://www.amfar.org/spotlight/event.aspx?id=8754\">San Francisco Pride Soiree\u003c/a>, held at new gallery/event space \u003ca href=\"http://www.12gallagherlane.com\">12 Gallagher Lane\u003c/a>. \u003c/p>\n\u003cp>The place was hard to find, located down a tiny alley off similarly under-the-radar Clementina Street, between Folsom and Howard Streets south of Market, but once there, hard to miss, thanks to the squadrons of valet parkers, black-suited greeters and the swath of royal-purple carpet pointing to the door. Inside, the show by \u003ca href=\"http://www.huntslonem.com/\">Hunt Slonem\u003c/a> large paintings of cheetahs (or perhaps leopards? Very large house cats with a fetish for fun fur?), butterflies, flowers, parrots, and bunnies--lots and\u003cem> lots\u003c/em> of bunnies, a whole wall of frolicking rabbits obviously not yet informed that chef Traci des Jardins (Jardiniere, Mijita, Public House) would be serving fava-bean crostini topped with rabbit en escabeche right below their painted noses. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/traci500.jpg\" alt=\"Traci des Jardins\" title=\"Traci des Jardins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14690\">\u003c/p>\n\u003cp>As you might imagine, being a high profile chef in the Bay Area means being asked nearly constantly to support this or that worthy cause. But, as des Jardins said early in the evening, \"There are some things you can't turn down. The Beard Foundation has done a lot for us.\" Agreed Craig Stoll (Delfina, Pizzeria Delfina), \"It's great, it's our opportunity to give back,\" since the Beard Foundation has long been a champion of up-and-coming chefs in the Bay Area, and AmFAR's decades-long dedication to funding AIDS research has made an immeasurable difference in so many lives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stoll says that he now sticks to things that benefit humans, meaning no whales, no rescue dogs. Even with that limit, his crew, like Traci's, is working some kind of benefit or charity event at least every few weeks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/craig500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14687\">\u003cbr>\n\u003cem>Craig Stoll\u003c/em>\u003c/p>\n\u003cp>Soon, the lucky philanthropists who've crossed the purple carpet are snapping up succulent, crispy-salty chunks of artichoke hot from the fryer. These are the famous \u003cem>carciofi alla giudia\u003c/em> of Rome, paired with bite-sized saltimbocca, also a Roman dish, here made with nuggets of fried sweetbreads topped with sage and proscuitto. It's all preparation for Stoll's new Roman restaurant, coming to Valencia Street later this year in the old Ramblas space. There will be a full bar and a slightly more dressed-up air, with fewer t-shirts and tattoos, at least on the staff. The restaurant will share a wall with \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and Stoll hopes that Charles Phan will come back to the neighborhood and \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/25/comebacks-charles-phan-will-resurrect-his-valencia-space-this-fall-after-levis/\">reignite his old Slanted Door\u003c/a> space across the street. \u003c/p>\n\u003cp>Under the bunnies, des Jardins is finishing up plating her appetizers, nestling plump seared scallops into velvety pillows of truffled mashed potato, a two-bite dish perfect as a tiny pashmina snuggie. She's got a crew, of course, with one extra-special helper: her 10-year-old son Eli, properly dressed in a boy's-size chef's coat and taking his assistant duties quite seriously. \u003c/p>\n\u003cp>But the cell-phone cameras popping across the room aren't snapping pix of the food, heavenly as Gary Danko's hint-of-orange filet mignon slices over herbed gnocchi, porcini mushrooms, and cippolini onions is.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/filetmignon500.jpg\" alt=\"Filet Mignon\" title=\"Filet Mignon\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14688\">\u003cbr>\n\u003cem>Gary Danko's Filet Mignon\u003c/em>\u003c/p>\n\u003cp>No, the real beef is up on a pair of platforms at the center of the room. Three male models, shirtless in jeans, stand above the crowd radiating varying degrees of boredom, mild amusement, and awkwardness, their bare chests and backs daubed with squiggles and slogans in bright body paint while the ladies in the crowd clamber up in their heels to be snapped between them. \u003c/p>\n\u003cp>Me, I'll take my beef on a fork, thanks, especially when it's been fussed over by Gary Danko (\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>) himself. Spinach, tarragon, chervil and basil make the delicate spatzle sprightly and herbal, and the small, braised cippoline onions are marvels of slippery sweetness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/garydanko500.jpg\" alt=\"Gary Danko\" title=\"Gary Danko\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14689\">\u003cbr>\n\u003cem>Gary Danko\u003c/em>\u003c/p>\n\u003cp>Upstairs, under paintings of parrots, were the nice folks from downtown dim sum palace \u003ca href=\"http://www.yanksing.com\">Yank Sing\u003c/a>, handing out plates of dumplings from a tall stack of steamers. The dumplings were warm rather than hot, but still quite tasty, from Shanghai soup dumplings topped with shredded ginger and red vinegar to the requisite \u003cem>har gow\u003c/em> and \u003cem>shu mai\u003c/em>, plus a green-wrapped spinach crescent and a plump pale dumpling filled with minced snow-pea greens. \u003c/p>\n\u003cp>For those who could stand the pumping house music pumping from the DJ setup atop a grand piano in the corner (manned by, of course, another painted, shirtless man), an array of desserts from pastry chefs \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Farallon) and \u003ca href=\"http://www.tastecatering.com/about_us/yigit.html\">Yigit Pura\u003c/a> (Taste Catering) was forthcoming.\u003c/p>\n\u003cp>And not any old chocolate truffles or lemon tarts; no, these were mascarpone panna cottas thickened with carageenan rather than gelatin, topped with candied fennel and cucumber-lemongrass gelee; lavender meringue pavlovas with macerated loganberries and candied rose petals; Meyer-lemon parfait pops; and housemade s'more stacks with tonka-bean ganache. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mmm, s'mores and popsicles? Even my lesbian buddies' potlucks could be down with those. \u003c/p>\n\n","blocks":[],"excerpt":"Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you're talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night's SF Pride Soiree. ","status":"publish","parent":0,"modified":1277668686,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1002},"headData":{"title":"Beef & Beefcake at the Pride Soiree | KQED","description":"Say gay food to me, and you know what pops up? Lesbian potlucks! But not so when you're talking top gay chefs like Traci des Jardins and Gary Danko and supporters like Craig Stoll and Emily Luchetti, who came together to cook for a cause at Friday night's SF Pride Soiree. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14617 http://blogs.kqed.org/bayareabites/?p=14617","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/26/beef-beefcake-at-the-pride-soiree/","disqusTitle":"Beef & Beefcake at the Pride Soiree","path":"/bayareabites/14617/beef-beefcake-at-the-pride-soiree","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dining for Pride? Maybe it's just my frame of reference, but when I put \u003cem>gay\u003c/em> together with \u003cem>food\u003c/em>, you know what comes up? Lesbian potluck. Veggie dogs on the grill, hummus and baby carrots, gluten-free quinoa salad on the kitchen table, somebody's foil-covered tray of brownies and a couple pitchers of ginger-peach iced tea. \u003c/p>\n\u003cp>But there's a whole other world out there, beyond the mismatched Melmac of Oakland and Bernal bohemia. On Friday night, as happy gender revolutionaries were gathering in Dolores Park for the now-annual \u003ca href=\"http://www.transmarch.org\">Trans March\u003c/a> (much to the bemused entertainment of those dining at the sidewalk tables of nearby Pizzeria Delfina), a different sort of crowd was sipping rose champagne poured by a buffed and shirtless man with \"Free Cocktails\" scribbled in body paint across his back, nibbling smoked salmon piled on fat little blinis and chatting about the art that would be auctioned later by wine-country chef and cookbook author Joanne Weir to benefit both \u003ca href=\"http://www.amfar.org\">AMFAR\u003c/a> and the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a> in New York. This was the \u003ca href=\"http://www.amfar.org/spotlight/event.aspx?id=8754\">San Francisco Pride Soiree\u003c/a>, held at new gallery/event space \u003ca href=\"http://www.12gallagherlane.com\">12 Gallagher Lane\u003c/a>. \u003c/p>\n\u003cp>The place was hard to find, located down a tiny alley off similarly under-the-radar Clementina Street, between Folsom and Howard Streets south of Market, but once there, hard to miss, thanks to the squadrons of valet parkers, black-suited greeters and the swath of royal-purple carpet pointing to the door. Inside, the show by \u003ca href=\"http://www.huntslonem.com/\">Hunt Slonem\u003c/a> large paintings of cheetahs (or perhaps leopards? Very large house cats with a fetish for fun fur?), butterflies, flowers, parrots, and bunnies--lots and\u003cem> lots\u003c/em> of bunnies, a whole wall of frolicking rabbits obviously not yet informed that chef Traci des Jardins (Jardiniere, Mijita, Public House) would be serving fava-bean crostini topped with rabbit en escabeche right below their painted noses. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/traci500.jpg\" alt=\"Traci des Jardins\" title=\"Traci des Jardins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14690\">\u003c/p>\n\u003cp>As you might imagine, being a high profile chef in the Bay Area means being asked nearly constantly to support this or that worthy cause. But, as des Jardins said early in the evening, \"There are some things you can't turn down. The Beard Foundation has done a lot for us.\" Agreed Craig Stoll (Delfina, Pizzeria Delfina), \"It's great, it's our opportunity to give back,\" since the Beard Foundation has long been a champion of up-and-coming chefs in the Bay Area, and AmFAR's decades-long dedication to funding AIDS research has made an immeasurable difference in so many lives. \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>Stoll says that he now sticks to things that benefit humans, meaning no whales, no rescue dogs. Even with that limit, his crew, like Traci's, is working some kind of benefit or charity event at least every few weeks. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/craig500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14687\">\u003cbr>\n\u003cem>Craig Stoll\u003c/em>\u003c/p>\n\u003cp>Soon, the lucky philanthropists who've crossed the purple carpet are snapping up succulent, crispy-salty chunks of artichoke hot from the fryer. These are the famous \u003cem>carciofi alla giudia\u003c/em> of Rome, paired with bite-sized saltimbocca, also a Roman dish, here made with nuggets of fried sweetbreads topped with sage and proscuitto. It's all preparation for Stoll's new Roman restaurant, coming to Valencia Street later this year in the old Ramblas space. There will be a full bar and a slightly more dressed-up air, with fewer t-shirts and tattoos, at least on the staff. The restaurant will share a wall with \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and Stoll hopes that Charles Phan will come back to the neighborhood and \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/25/comebacks-charles-phan-will-resurrect-his-valencia-space-this-fall-after-levis/\">reignite his old Slanted Door\u003c/a> space across the street. \u003c/p>\n\u003cp>Under the bunnies, des Jardins is finishing up plating her appetizers, nestling plump seared scallops into velvety pillows of truffled mashed potato, a two-bite dish perfect as a tiny pashmina snuggie. She's got a crew, of course, with one extra-special helper: her 10-year-old son Eli, properly dressed in a boy's-size chef's coat and taking his assistant duties quite seriously. \u003c/p>\n\u003cp>But the cell-phone cameras popping across the room aren't snapping pix of the food, heavenly as Gary Danko's hint-of-orange filet mignon slices over herbed gnocchi, porcini mushrooms, and cippolini onions is.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/filetmignon500.jpg\" alt=\"Filet Mignon\" title=\"Filet Mignon\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14688\">\u003cbr>\n\u003cem>Gary Danko's Filet Mignon\u003c/em>\u003c/p>\n\u003cp>No, the real beef is up on a pair of platforms at the center of the room. Three male models, shirtless in jeans, stand above the crowd radiating varying degrees of boredom, mild amusement, and awkwardness, their bare chests and backs daubed with squiggles and slogans in bright body paint while the ladies in the crowd clamber up in their heels to be snapped between them. \u003c/p>\n\u003cp>Me, I'll take my beef on a fork, thanks, especially when it's been fussed over by Gary Danko (\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>) himself. Spinach, tarragon, chervil and basil make the delicate spatzle sprightly and herbal, and the small, braised cippoline onions are marvels of slippery sweetness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/garydanko500.jpg\" alt=\"Gary Danko\" title=\"Gary Danko\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14689\">\u003cbr>\n\u003cem>Gary Danko\u003c/em>\u003c/p>\n\u003cp>Upstairs, under paintings of parrots, were the nice folks from downtown dim sum palace \u003ca href=\"http://www.yanksing.com\">Yank Sing\u003c/a>, handing out plates of dumplings from a tall stack of steamers. The dumplings were warm rather than hot, but still quite tasty, from Shanghai soup dumplings topped with shredded ginger and red vinegar to the requisite \u003cem>har gow\u003c/em> and \u003cem>shu mai\u003c/em>, plus a green-wrapped spinach crescent and a plump pale dumpling filled with minced snow-pea greens. \u003c/p>\n\u003cp>For those who could stand the pumping house music pumping from the DJ setup atop a grand piano in the corner (manned by, of course, another painted, shirtless man), an array of desserts from pastry chefs \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Farallon) and \u003ca href=\"http://www.tastecatering.com/about_us/yigit.html\">Yigit Pura\u003c/a> (Taste Catering) was forthcoming.\u003c/p>\n\u003cp>And not any old chocolate truffles or lemon tarts; no, these were mascarpone panna cottas thickened with carageenan rather than gelatin, topped with candied fennel and cucumber-lemongrass gelee; lavender meringue pavlovas with macerated loganberries and candied rose petals; Meyer-lemon parfait pops; and housemade s'more stacks with tonka-bean ganache. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mmm, s'mores and popsicles? Even my lesbian buddies' potlucks could be down with those. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14617/beef-beefcake-at-the-pride-soiree","authors":["5038"],"categories":["bayareabites_752","bayareabites_63","bayareabites_50"],"tags":["bayareabites_4304","bayareabites_4017","bayareabites_4301","bayareabites_4300","bayareabites_4299","bayareabites_4302","bayareabites_2327","bayareabites_4303"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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