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Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"scottpeabody":{"type":"authors","id":"11565","meta":{"index":"authors_1591205172","id":"11565","found":true},"name":"Scott Peabody","firstName":"Scott","lastName":"Peabody","slug":"scottpeabody","email":"scottpeabody55@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Scott Peabody began his career in food at the age of fifteen, going on to attend the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, in the kitchens of culinary giants like Jean-Georges Vongerichten and Thomas Keller. After more than a decade toiling in restaurants, he fled out West to work at a food startup. He’s now charting unknown territory in the form of extramural cooking and food writing. His work includes co-authoring and writing the recipes for “Sous Vide at Home”, and its follow-up, “Sous Vide Made Simple”.","avatar":"https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Scott Peabody | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/scottpeabody"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"home","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337517":{"type":"posts","id":"food_1337517","meta":{"index":"posts_1591205157","site":"food","id":"1337517","found":true},"guestAuthors":[],"slug":"pineapple-buns","title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","publishDate":1711132262,"format":"video","headTitle":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","labelTerm":{},"content":"\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read More:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1711132262,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":288},"headData":{"title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","description":"You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything. Thanks to Kristina Cho, James","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"videoEmbed":"https://www.youtube.com/watch?v=pHMkrB6TXnw","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337517/pineapple-buns","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read More:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337517/pineapple-buns","authors":["byline_food_1337517"],"series":["food_311"],"categories":["food_1"],"tags":["food_313","food_317","food_312","food_221","food_325","food_316","food_329","food_143","food_328","food_319","food_323","food_315","food_326","food_324","food_321","food_320","food_322","food_330","food_314","food_318","food_327"],"featImg":"food_1337521","label":"source_food_1337517"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_81422":{"type":"posts","id":"bayareabites_81422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81422","found":true},"guestAuthors":[],"slug":"mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","publishDate":1399738069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>[contextly_sidebar id=\"Rlu4TjsGqnZ6HzVg34Y5WBb5OGkpu3iT\"]\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915\"]\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","status":"publish","parent":0,"modified":1546901401,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":807},"headData":{"title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding | KQED","description":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81422 http://blogs.kqed.org/bayareabites/?p=81422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/","disqusTitle":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","path":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2930","bayareabites_480","bayareabites_3992","bayareabites_16157","bayareabites_13357","bayareabites_2344","bayareabites_8637","bayareabites_1031"],"featImg":"bayareabites_81901","label":"bayareabites"},"bayareabites_131380":{"type":"posts","id":"bayareabites_131380","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131380","found":true},"guestAuthors":[],"slug":"sweet-potato-gratin-with-goat-cheese-and-harissa","title":"Sweet Potato Gratin with Goat Cheese and Harissa","publishDate":1542736168,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_119841,bayareabites_135206' label='More Holiday Recipes']\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Elevate the beloved sweet potato with this creamy, luscious gratin.","status":"publish","parent":0,"modified":1573838508,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":529},"headData":{"title":"Sweet Potato Gratin with Goat Cheese and Harissa | KQED","description":"Elevate the beloved sweet potato with this creamy, luscious gratin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131380 https://ww2.kqed.org/bayareabites/?p=131380","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/20/sweet-potato-gratin-with-goat-cheese-and-harissa/","disqusTitle":"Sweet Potato Gratin with Goat Cheese and Harissa","path":"/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_119841,bayareabites_135206","label":"More Holiday Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa","authors":["11565"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_358","bayareabites_1873"],"featImg":"bayareabites_131398","label":"bayareabites_15012"},"bayareabites_119828":{"type":"posts","id":"bayareabites_119828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119828","found":true},"guestAuthors":[],"slug":"recipe-sweet-summer-blueberry-crumble","title":"Recipe: Sweet Summer Blueberry Crumble","publishDate":1503852750,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120223,120242,120226,120225\"]\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","status":"publish","parent":0,"modified":1554413201,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":650},"headData":{"title":"Recipe: Sweet Summer Blueberry Crumble | KQED","description":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119828 https://ww2.kqed.org/bayareabites/?p=119828","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/","disqusTitle":"Recipe: Sweet Summer Blueberry Crumble","videoEmbed":"https://youtu.be/skHmY0MFI8M","path":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120223,120242,120226,120225","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1183","bayareabites_11765","bayareabites_343","bayareabites_3682"],"featImg":"bayareabites_120245","label":"bayareabites"},"bayareabites_3920":{"type":"posts","id":"bayareabites_3920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3920","found":true},"guestAuthors":[],"slug":"check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","publishDate":1243008279,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n","blocks":[],"excerpt":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>","status":"publish","parent":0,"modified":1520897284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1150},"headData":{"title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable. | KQED","description":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\nHere are a few handy tips on how to pay a restaurant bill with grace.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"3920 http://blogs.kqed.org/bayareabites/?p=3920","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/22/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable/","disqusTitle":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","path":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\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>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\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>And then I walk away.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","authors":["5017"],"categories":["bayareabites_752","bayareabites_1146"],"tags":["bayareabites_666","bayareabites_2193","bayareabites_92"],"featImg":"bayareabites_3921","label":"bayareabites"},"bayareabites_122513":{"type":"posts","id":"bayareabites_122513","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122513","found":true},"guestAuthors":[],"slug":"thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","title":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme","publishDate":1510857510,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n[aside postID='bayareabites_103196,bayareabites_131380' label='More Thanksgiving Recipes']\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122598,122597,122599\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122602,122603,122607,122624\"]\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!","status":"publish","parent":0,"modified":1573838332,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":831},"headData":{"title":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme | KQED","description":"Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122513 https://ww2.kqed.org/bayareabites/?p=122513","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/16/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme/","disqusTitle":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme","videoEmbed":"https://youtu.be/ZKvUm3R975g","path":"/bayareabites/122513/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_103196,bayareabites_131380","label":"More Thanksgiving Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\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>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122598,122597,122599","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122602,122603,122607,122624","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122513/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_16016"],"featImg":"bayareabites_122595","label":"bayareabites_15101"},"bayareabites_40107":{"type":"posts","id":"bayareabites_40107","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40107","found":true},"guestAuthors":[],"slug":"persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats","title":"Persian New Year Welcomes Spring with Symbolic Traditions and Treats","publishDate":1331582446,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n[aside postID=\"bayareabites_94115\" label=\"The Seven Edible ‘S’ Foods of the Persian New Year\"]\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with \"S\" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.","status":"publish","parent":0,"modified":1552931806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1379},"headData":{"title":"Persian New Year Welcomes Spring with Symbolic Traditions and Treats | KQED","description":"Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with "S" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"40107 http://blogs.kqed.org/bayareabites/?p=40107","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/","disqusTitle":"Persian New Year Welcomes Spring with Symbolic Traditions and Treats","path":"/bayareabites/40107/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_94115","label":"The Seven Edible ‘S Foods of the Persian New Year "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"food_1332170","label":"Taste This: Kuku, The Persian Frittata "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40107/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_10219","bayareabites_10217","bayareabites_10214","bayareabites_10215","bayareabites_10218","bayareabites_3648","bayareabites_10216"],"featImg":"bayareabites_40131","label":"bayareabites"},"bayareabites_120897":{"type":"posts","id":"bayareabites_120897","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120897","found":true},"guestAuthors":[],"slug":"master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel","title":"Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel","publishDate":1506447545,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Eight Tables video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Chinese cuisine is known for elaborate banquet spreads, and private dining is the elite flipside of the social hierarchy. Banquets tend to feature an array of different foods, often heavy, concluding with lots of rice, noodles and other starches in case you didn’t get your fill from proteins and other more expensive foods. \u003cem>Shi fan tsai\u003c/em>, on the other hand, is what you might be offered at the home of a wealthy family with a private chef: many small courses, plated individually, coursed out over a leisurely evening.\u003c/p>\n\u003cfigure id=\"attachment_120956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120956\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6724-new.jpg\" alt=\"Table setting at Eight Tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Table setting at Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrance to \u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">Eight Tables\u003c/a> is on Kenneth Rexroth Lane in San Francisco’s Chinatown, an alley in back of a wrought-iron gate. After fighting for parking, we were greeted at the gate by two young women in black dresses. I looked to my left, and the woman asked, “May I see your prescription?” I looked to my right, and the other woman said, “Are you here to visit Eight Tables?” Relief.\u003c/p>\n\u003cfigure id=\"attachment_120938\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1447-new.jpg\" alt=\"Entrance to Eight Tables\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An elevator ride to the second floor delivers us to another world, one of timeless, restrained decadence.\u003c/p>\n\u003cfigure id=\"attachment_121024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7384-new.jpg\" alt=\"An elevator takes you upstairs to the dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An elevator takes you upstairs to the dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Executive Chef George Chen\u003c/strong> is well known for his legendary Betelnut restaurant in the Marina District, which closed in 2015 after a 20-year run, as well as the upscale Shanghai 1930 in the Financial District, which closed in 2010, and several other San Francisco and Shanghai restaurants. \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\">China Live\u003c/a> is Chen’s 20,000-square-foot Chinese food emporium, along the lines of Eataly in New York (and now Chicago and Boston). Other players on this star-studded team include two Saison alums, \u003cstrong>Andrew Fuentes\u003c/strong> at the front of the house and mixologist \u003cstrong>Andrew Keels\u003c/strong> behind the bar. \u003cstrong>Tony Kim\u003c/strong>, most recently of the Redwood Room at The Clift Hotel, leads the wine program. \u003cstrong>Luis Villavelazquez\u003c/strong>, formerly of Absinthe, is the mastermind of the elaborate dessert creations to come.\u003c/p>\n\u003cfigure id=\"attachment_120965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6753-new.jpg\" alt=\"Chef George Chen\" width=\"1920\" height=\"1672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1020x888.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1180x1028.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-960x836.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-520x453.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef George Chen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The luxurious Eight Tables space, on the second floor of China Live, all cream and golden in hue, was designed by \u003ca href=\"http://www.avroko.com/\">AvroKO\u003c/a>, which won a 2017 James Beard Award for \u003ca href=\"https://www.singlethreadfarms.com/\">Single Thread\u003c/a> in Healdsburg.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the reception lounge, we were offered warm towels as we took off our coats. Behind us hung a large-format, crisply focused photo of Chen and his parents, the kind of photograph you might see in the private home of a family of means in China.\u003c/p>\n\u003cfigure id=\"attachment_121097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7378-new.jpg\" alt=\"Reception area with photo of George Chen and his parents.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reception area with photo of George Chen and his parents. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120948,120949,120951,120952,120947,120954\"]\u003c/ul>\n\u003cp>As we were escorted to our seats, we paused at the bar to ooh and aah at the mobile cart where Keels stands at the ready to dispense a cocktail. We had decided to do the wine pairings instead, designed by sommelier Kim to highlight the range of possibilities for pairing wine with classic Chinese flavors, a practice that isn’t terribly common.\u003c/p>\n\u003cfigure id=\"attachment_120955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120955\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6722-new.jpg\" alt=\"Cocktail utensils atop rabbit fur at the mobile bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail utensils atop rabbit fur at the mobile bar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One stunning detail is the textured walls. Chef Chen explains that the process involved using antique fabric from Chinese wedding dresses, pressed into wet plaster, and allowed to partially dry—enough to leave the pattern behind, while not tearing the material.\u003c/p>\n\u003cfigure id=\"attachment_120962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6744-new.jpg\" alt=\"Textured walls were made using fabric from antique Chinese wedding dresses.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Textured walls were made using fabric from antique Chinese wedding dresses. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are eight tables in the graciously appointed room, a number considered to be the luckiest in Chinese culture. Servers in fawn-colored suits appear and disappear in choreographed, ballet-like motion throughout the night.\u003c/p>\n\u003cfigure id=\"attachment_121021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7372-new.jpg\" alt=\"One of the eight tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the eight tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120990\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6942-new.jpg\" alt=\"Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chen’s cooking, further developed and executed by \u003cstrong>Chef de Cuisine Robin Lin\u003c/strong>, translates this luxury to gathering at table for a lyrical and carefully crafted meal.\u003c/p>\n\u003cp>\u003cem>Jiu gong ge\u003c/em>, or nine essential flavors, is the name of the first course, and from a sensory perspective, it’s a microcosm of the other nine courses to follow, as it represents the full spectrum of possible flavors: sweet, salty, sour, bitter, numbing, spicy, nutty, sharp, and smoky. Each elegant bite is plated on dishes made for just the occasion and arranged in a complex numerology that forms a \u003cem>lo shu\u003c/em> grid, which adds up to 15 vertically, horizontally and diagonally, considered very lucky, even magical.\u003c/p>\n\u003cfigure id=\"attachment_120935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6824-new.jpg\" alt=\"Jiu Gong Ge - Nine Essential Flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jiu Gong Ge - Nine Essential Flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You will have your favorite of the bites, as well as a logic for proceeding through them. The four people at our table all chose different paths through the maze. One preferred to save the sweet jujube stuffed with glutinous rice and chickpea hearts for the last bite, while another preferred to end with a local anchovy wok-smoked with black sugar and tea. We all placed the \u003cem>ma\u003c/em> (numbing) and \u003cem>la\u003c/em> (spicy), often combined, but distinct dishes here, in the middle of the experience. Each dish represented its category precisely and creatively. My own favorites were the “sharp” clam marinated in soy sauce with ginger and scallions and the gelatin of pork shank with (sour) vinegar and thin slices of ginger. The strangest and most interesting was a little (nutty) roulade of nori and yuba (tofu noodles). A tiny stack of bitter melon slices was bracing, as intended.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120971,120972,120973,120974,120975,120976,120979,120978,120977\"]\u003c/ul>\n\u003cp>The wine selected for pairing with this course was the sparkling \u003ca href=\"https://www.kermitlynch.com/our-wines/champagne-j-lassalle/\">Cuvée Angeline Brut Champagne\u003c/a> from \u003ca href=\"http://www.champagne-jlassalle.com/en/\">J. Lassalle\u003c/a>, whose crisp brightness stands up to the intense flavors and whose sweetness gives ballast to the spicier end of things.\u003c/p>\n\u003cfigure id=\"attachment_120961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6739-new.jpg\" alt=\"Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the unanimous favorite dish of the night, course number two was a four-pronged shrimp dumpling topped with Osetra caviar, trout roe, sour cream topped with finger lime, and scallions, all in their respective quadrants and surrounded by micro-greens and Santa Barbara sea urchin on the plate.\u003c/p>\n\u003cfigure id=\"attachment_120983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6876-new-1.jpg\" alt=\"Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A brilliant wine pairing was the unusual \u003ca href=\"https://www.winex.com/product/33091/Valdespino_Palomino_Fino_Ojo_de_Gallo_2016.html\">Palomino Fino from Valdespino\u003c/a>, essentially unfortified sherry. It’s dry, but with a glimmer of sherry-toned fruit sweetness.\u003c/p>\n\u003cp>Barbecue “Shao Kao” features Kaluga caviar farmed in China! Though most diners might not have heard of it, this sturgeon caviar is being served by Lufthansa in its first-class cabins and has been vetted for sustainability and cleanliness (as China isn’t always known for environmental practices). Iberico pork (rather than the ham most of us are familiar with) is served chashu style alongside crispy duck skin and amazing little pearls of apple caviar made by Chen’s wife, Cindy.\u003c/p>\n\u003cfigure id=\"attachment_120942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1475-new.jpg\" alt=\"Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6913-new.jpg\" alt=\"Mini pork sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini pork sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine course here was a dry \u003ca href=\"http://www.cavicchioli.it/ing/vini.php?mcat=53&cat=63&id=279\">Lambrusco\u003c/a>, the sparkling Italian red wine that has reclaimed its rightful place at the table over the last decade.\u003c/p>\n\u003cp>After much intensity on the palate, a gentler course comes next: gulf prawn consommé with glass noodles, a prawn ball and single peppery nasturtium leaf, paired with a Chardonnay from Santa Maria Valley (\u003ca href=\"http://www.nielsonwines.com/buy.asp\">Nielson by Byron\u003c/a>), buttery to the consommé’s salty sweetness. A whole fried shrimp wrapped in sea grass comes on the side; I could’ve eaten a bowl of just these.\u003c/p>\n\u003cfigure id=\"attachment_120991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120991\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6951-new.jpg\" alt=\"Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6957-new.jpg\" alt=\"Fried shrimp wrapped in sea grass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp wrapped in sea grass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other contender for my personal favorite dish was a Norwegian cod steamed in banana leaf with pickled white melon and bamboo “cannelloni” tucked inside, a slice of earthy-crisp lotus root on the bottom. The Champagne comes back out for this course—something I adore about this restaurant, sommelier Kim’s willingness to move in non-linear ways throughout the pairings—\u003ca href=\"http://www.champagne-gosset.com/eng\">a Gosset Brut\u003c/a>, classic non-vintage bubbly with notes of Fall fruits and tropical florals.\u003c/p>\n\u003cfigure id=\"attachment_120995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7046-new.jpg\" alt=\"Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Velvet chicken, the next course, is surely unlike any version you’ve ever tried, made here with early-season truffles from Burgundy and matsutake mushrooms with veal \u003cem>jus\u003c/em>. We dip into red wine with a \u003ca href=\"http://m.henryfessy.com/en/wine/fleurie-2010.php\">Fleurie Crus Beaujolais by Henry Fessy\u003c/a>, fruit-forward and high-toned.\u003c/p>\n\u003cp>It comes with a handmade savory dumpling, much like a dinner roll in a Western restaurant.\u003c/p>\n\u003cfigure id=\"attachment_120999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7097-new.jpg\" alt=\"Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7083-new.jpg\" alt=\"Handmade savory dumpling\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade savory dumpling \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was, at this point, quite honestly full, but I persisted on to the red braised pork, a rectangle of long-cooked meat with crispy skin served with a tea egg, fava beans and little strands of yuba noodles tied up into knots. A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish is served alongside. The sweetness of this dish requires a bigger red wine, and the \u003ca href=\"http://www.petermichaelwinery.com/Wines/Les-Pavots/\">Peter Michael Les Pavots Bordeaux Blend\u003c/a> did the job, refusing to be overwhelmed by the sweetness, but also not obscuring it.\u003c/p>\n\u003cfigure id=\"attachment_121002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121002\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7137-new.jpg\" alt=\"Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121004\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7149-new.jpg\" alt=\"A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most clever and successful pairing of all was the Hudson Valley foie gras potsticker in beef noodle soup alongside a quite surprising wine choice: a pétillant naturel Chenin Blanc made in the little-known AVA of Clarksburg in, of all places, the Sacramento Valley (\u003ca href=\"https://haarmeyerwinecellars.com/\">Haarmeyer Wine Cellars, St. Rey\u003c/a>). But work it did, the rather funky, sweet-toned but crisp, lightly bubbly wine in harmony with the equally funky but directionally opposite duck liver.\u003c/p>\n\u003cfigure id=\"attachment_121006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121006\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7245-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker - Beef Noodle Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker - Beef Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121047\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7233-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker\u003c/figcaption>\u003c/figure>\n\u003cp>Two dessert courses by Villavelaquez wrap up the meal, the first a palate cleanser of chrysanthemum granita with yogurt and preserved plum, and the latter a strange \u003cem>tour-de-force\u003c/em> of mesquite bubbles with fried seaweed and passion fruit cream. The seaweed and passion fruit made a beautiful marriage, while the mesquite foam went a long way on aroma alone. Its taste was perhaps more overwhelming than intended, but it worked as an aromatic accompaniment. The last glass of the night was a discrete counterpoint among the sweet-savory-smoky elements: a \u003ca href=\"https://www.rarewineco.com/rare-wine-co-historic-series-madeira\">Madeira from The Rare Wine Co., a Charleston Sercial\u003c/a> named for the Southern U.S. city where the dry style of Madeira caught on in the early 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cfigure id=\"attachment_121011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7267-new.jpg\" alt=\"Chrysanthemum Granita - Yogurt, Preserved Plum\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chrysanthemum Granita - Yogurt, Preserved Plum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121013\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7302-new.jpg\" alt=\"Chinese Sea Grass - Passion Fruit, Mesquite Bubbles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinese Sea Grass - Passion Fruit, Mesquite Bubbles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The check comes stashed in the pages of a book by the aforementioned \u003ca href=\"https://en.wikipedia.org/wiki/Kenneth_Rexroth\">Kenneth Rexroth\u003c/a>, an eminent translator of Chinese poetry, coming back around full-circle to the alley entrance that bears his name.\u003c/p>\n\u003cfigure id=\"attachment_121017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7328-new.jpg\" alt=\"The check is delivered in a Kenneth Rexroth book.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The check is delivered in a Kenneth Rexroth book. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were sent home with beautiful boxes of microbatch bonbons by Oakland chocolatier \u003ca href=\"http://www.flyingnoir.net/\">Karen Urbanek\u003c/a>, stamped with symbols representing the four winds, and chopsticks with our names stamped into the enamel.\u003c/p>\n\u003cfigure id=\"attachment_121015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7320-new.jpg\" alt=\"Microbatch bonbons by Oakland chocolatier Karen Urbanek\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Microbatch bonbons by Oakland chocolatier Karen Urbanek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7399-new.jpg\" alt=\"Chocolates stamped with symbols representing the four winds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates stamped with symbols representing the four winds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so we were carried out that evening and swept back in to the bustling streets of the city and our busy lives, taking with us the memory of culinary completeness—and full for days.\u003c/p>\n\u003cfigure id=\"attachment_121063\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1454-new.jpg\" alt=\"Eight Tables\" width=\"600\" class=\"size-full wp-image-121063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-800x908.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-768x871.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1020x1157.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1180x1339.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-960x1089.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-520x590.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">\u003cstrong>Eight Tables\u003c/strong>\u003c/a>\u003cbr>\n8 Kenneth Rexroth Place\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/SBLpKz\">Map\u003c/a>]\u003cbr>\nPh: (415) 788-8788\u003cbr>\nHours: Dinner, Tue-Sat, 5:30pm-9:30pm\u003cbr>\nPrice Range: $$$$ (tasting menu $225; wine pairings $125)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChinaLiveSF\">@ChinaLiveSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\">@chinalivesf\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\r\n","status":"publish","parent":0,"modified":1523299339,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2029},"headData":{"title":"Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel | KQED","description":"An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"120897 https://ww2.kqed.org/bayareabites/?p=120897","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/26/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel/","disqusTitle":"Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel","videoEmbed":"https://youtu.be/VQJ4bianswI","source":"Asian Food and Drink","sourceUrl":"https://ww2.kqed.org/bayareabites/category/asian-food-and-drink/","path":"/bayareabites/120897/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Eight Tables video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Chinese cuisine is known for elaborate banquet spreads, and private dining is the elite flipside of the social hierarchy. Banquets tend to feature an array of different foods, often heavy, concluding with lots of rice, noodles and other starches in case you didn’t get your fill from proteins and other more expensive foods. \u003cem>Shi fan tsai\u003c/em>, on the other hand, is what you might be offered at the home of a wealthy family with a private chef: many small courses, plated individually, coursed out over a leisurely evening.\u003c/p>\n\u003cfigure id=\"attachment_120956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120956\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6724-new.jpg\" alt=\"Table setting at Eight Tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Table setting at Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrance to \u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">Eight Tables\u003c/a> is on Kenneth Rexroth Lane in San Francisco’s Chinatown, an alley in back of a wrought-iron gate. After fighting for parking, we were greeted at the gate by two young women in black dresses. I looked to my left, and the woman asked, “May I see your prescription?” I looked to my right, and the other woman said, “Are you here to visit Eight Tables?” Relief.\u003c/p>\n\u003cfigure id=\"attachment_120938\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1447-new.jpg\" alt=\"Entrance to Eight Tables\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An elevator ride to the second floor delivers us to another world, one of timeless, restrained decadence.\u003c/p>\n\u003cfigure id=\"attachment_121024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7384-new.jpg\" alt=\"An elevator takes you upstairs to the dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An elevator takes you upstairs to the dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Executive Chef George Chen\u003c/strong> is well known for his legendary Betelnut restaurant in the Marina District, which closed in 2015 after a 20-year run, as well as the upscale Shanghai 1930 in the Financial District, which closed in 2010, and several other San Francisco and Shanghai restaurants. \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\">China Live\u003c/a> is Chen’s 20,000-square-foot Chinese food emporium, along the lines of Eataly in New York (and now Chicago and Boston). Other players on this star-studded team include two Saison alums, \u003cstrong>Andrew Fuentes\u003c/strong> at the front of the house and mixologist \u003cstrong>Andrew Keels\u003c/strong> behind the bar. \u003cstrong>Tony Kim\u003c/strong>, most recently of the Redwood Room at The Clift Hotel, leads the wine program. \u003cstrong>Luis Villavelazquez\u003c/strong>, formerly of Absinthe, is the mastermind of the elaborate dessert creations to come.\u003c/p>\n\u003cfigure id=\"attachment_120965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6753-new.jpg\" alt=\"Chef George Chen\" width=\"1920\" height=\"1672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1020x888.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1180x1028.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-960x836.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-520x453.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef George Chen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The luxurious Eight Tables space, on the second floor of China Live, all cream and golden in hue, was designed by \u003ca href=\"http://www.avroko.com/\">AvroKO\u003c/a>, which won a 2017 James Beard Award for \u003ca href=\"https://www.singlethreadfarms.com/\">Single Thread\u003c/a> in Healdsburg.\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>In the reception lounge, we were offered warm towels as we took off our coats. Behind us hung a large-format, crisply focused photo of Chen and his parents, the kind of photograph you might see in the private home of a family of means in China.\u003c/p>\n\u003cfigure id=\"attachment_121097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7378-new.jpg\" alt=\"Reception area with photo of George Chen and his parents.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reception area with photo of George Chen and his parents. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120948,120949,120951,120952,120947,120954","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>As we were escorted to our seats, we paused at the bar to ooh and aah at the mobile cart where Keels stands at the ready to dispense a cocktail. We had decided to do the wine pairings instead, designed by sommelier Kim to highlight the range of possibilities for pairing wine with classic Chinese flavors, a practice that isn’t terribly common.\u003c/p>\n\u003cfigure id=\"attachment_120955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120955\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6722-new.jpg\" alt=\"Cocktail utensils atop rabbit fur at the mobile bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail utensils atop rabbit fur at the mobile bar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One stunning detail is the textured walls. Chef Chen explains that the process involved using antique fabric from Chinese wedding dresses, pressed into wet plaster, and allowed to partially dry—enough to leave the pattern behind, while not tearing the material.\u003c/p>\n\u003cfigure id=\"attachment_120962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6744-new.jpg\" alt=\"Textured walls were made using fabric from antique Chinese wedding dresses.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Textured walls were made using fabric from antique Chinese wedding dresses. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are eight tables in the graciously appointed room, a number considered to be the luckiest in Chinese culture. Servers in fawn-colored suits appear and disappear in choreographed, ballet-like motion throughout the night.\u003c/p>\n\u003cfigure id=\"attachment_121021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7372-new.jpg\" alt=\"One of the eight tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the eight tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120990\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6942-new.jpg\" alt=\"Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chen’s cooking, further developed and executed by \u003cstrong>Chef de Cuisine Robin Lin\u003c/strong>, translates this luxury to gathering at table for a lyrical and carefully crafted meal.\u003c/p>\n\u003cp>\u003cem>Jiu gong ge\u003c/em>, or nine essential flavors, is the name of the first course, and from a sensory perspective, it’s a microcosm of the other nine courses to follow, as it represents the full spectrum of possible flavors: sweet, salty, sour, bitter, numbing, spicy, nutty, sharp, and smoky. Each elegant bite is plated on dishes made for just the occasion and arranged in a complex numerology that forms a \u003cem>lo shu\u003c/em> grid, which adds up to 15 vertically, horizontally and diagonally, considered very lucky, even magical.\u003c/p>\n\u003cfigure id=\"attachment_120935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6824-new.jpg\" alt=\"Jiu Gong Ge - Nine Essential Flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jiu Gong Ge - Nine Essential Flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You will have your favorite of the bites, as well as a logic for proceeding through them. The four people at our table all chose different paths through the maze. One preferred to save the sweet jujube stuffed with glutinous rice and chickpea hearts for the last bite, while another preferred to end with a local anchovy wok-smoked with black sugar and tea. We all placed the \u003cem>ma\u003c/em> (numbing) and \u003cem>la\u003c/em> (spicy), often combined, but distinct dishes here, in the middle of the experience. Each dish represented its category precisely and creatively. My own favorites were the “sharp” clam marinated in soy sauce with ginger and scallions and the gelatin of pork shank with (sour) vinegar and thin slices of ginger. The strangest and most interesting was a little (nutty) roulade of nori and yuba (tofu noodles). A tiny stack of bitter melon slices was bracing, as intended.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120971,120972,120973,120974,120975,120976,120979,120978,120977","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>The wine selected for pairing with this course was the sparkling \u003ca href=\"https://www.kermitlynch.com/our-wines/champagne-j-lassalle/\">Cuvée Angeline Brut Champagne\u003c/a> from \u003ca href=\"http://www.champagne-jlassalle.com/en/\">J. Lassalle\u003c/a>, whose crisp brightness stands up to the intense flavors and whose sweetness gives ballast to the spicier end of things.\u003c/p>\n\u003cfigure id=\"attachment_120961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6739-new.jpg\" alt=\"Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the unanimous favorite dish of the night, course number two was a four-pronged shrimp dumpling topped with Osetra caviar, trout roe, sour cream topped with finger lime, and scallions, all in their respective quadrants and surrounded by micro-greens and Santa Barbara sea urchin on the plate.\u003c/p>\n\u003cfigure id=\"attachment_120983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6876-new-1.jpg\" alt=\"Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A brilliant wine pairing was the unusual \u003ca href=\"https://www.winex.com/product/33091/Valdespino_Palomino_Fino_Ojo_de_Gallo_2016.html\">Palomino Fino from Valdespino\u003c/a>, essentially unfortified sherry. It’s dry, but with a glimmer of sherry-toned fruit sweetness.\u003c/p>\n\u003cp>Barbecue “Shao Kao” features Kaluga caviar farmed in China! Though most diners might not have heard of it, this sturgeon caviar is being served by Lufthansa in its first-class cabins and has been vetted for sustainability and cleanliness (as China isn’t always known for environmental practices). Iberico pork (rather than the ham most of us are familiar with) is served chashu style alongside crispy duck skin and amazing little pearls of apple caviar made by Chen’s wife, Cindy.\u003c/p>\n\u003cfigure id=\"attachment_120942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1475-new.jpg\" alt=\"Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6913-new.jpg\" alt=\"Mini pork sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini pork sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine course here was a dry \u003ca href=\"http://www.cavicchioli.it/ing/vini.php?mcat=53&cat=63&id=279\">Lambrusco\u003c/a>, the sparkling Italian red wine that has reclaimed its rightful place at the table over the last decade.\u003c/p>\n\u003cp>After much intensity on the palate, a gentler course comes next: gulf prawn consommé with glass noodles, a prawn ball and single peppery nasturtium leaf, paired with a Chardonnay from Santa Maria Valley (\u003ca href=\"http://www.nielsonwines.com/buy.asp\">Nielson by Byron\u003c/a>), buttery to the consommé’s salty sweetness. A whole fried shrimp wrapped in sea grass comes on the side; I could’ve eaten a bowl of just these.\u003c/p>\n\u003cfigure id=\"attachment_120991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120991\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6951-new.jpg\" alt=\"Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6957-new.jpg\" alt=\"Fried shrimp wrapped in sea grass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp wrapped in sea grass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other contender for my personal favorite dish was a Norwegian cod steamed in banana leaf with pickled white melon and bamboo “cannelloni” tucked inside, a slice of earthy-crisp lotus root on the bottom. The Champagne comes back out for this course—something I adore about this restaurant, sommelier Kim’s willingness to move in non-linear ways throughout the pairings—\u003ca href=\"http://www.champagne-gosset.com/eng\">a Gosset Brut\u003c/a>, classic non-vintage bubbly with notes of Fall fruits and tropical florals.\u003c/p>\n\u003cfigure id=\"attachment_120995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7046-new.jpg\" alt=\"Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Velvet chicken, the next course, is surely unlike any version you’ve ever tried, made here with early-season truffles from Burgundy and matsutake mushrooms with veal \u003cem>jus\u003c/em>. We dip into red wine with a \u003ca href=\"http://m.henryfessy.com/en/wine/fleurie-2010.php\">Fleurie Crus Beaujolais by Henry Fessy\u003c/a>, fruit-forward and high-toned.\u003c/p>\n\u003cp>It comes with a handmade savory dumpling, much like a dinner roll in a Western restaurant.\u003c/p>\n\u003cfigure id=\"attachment_120999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7097-new.jpg\" alt=\"Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7083-new.jpg\" alt=\"Handmade savory dumpling\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade savory dumpling \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was, at this point, quite honestly full, but I persisted on to the red braised pork, a rectangle of long-cooked meat with crispy skin served with a tea egg, fava beans and little strands of yuba noodles tied up into knots. A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish is served alongside. The sweetness of this dish requires a bigger red wine, and the \u003ca href=\"http://www.petermichaelwinery.com/Wines/Les-Pavots/\">Peter Michael Les Pavots Bordeaux Blend\u003c/a> did the job, refusing to be overwhelmed by the sweetness, but also not obscuring it.\u003c/p>\n\u003cfigure id=\"attachment_121002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121002\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7137-new.jpg\" alt=\"Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121004\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7149-new.jpg\" alt=\"A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most clever and successful pairing of all was the Hudson Valley foie gras potsticker in beef noodle soup alongside a quite surprising wine choice: a pétillant naturel Chenin Blanc made in the little-known AVA of Clarksburg in, of all places, the Sacramento Valley (\u003ca href=\"https://haarmeyerwinecellars.com/\">Haarmeyer Wine Cellars, St. Rey\u003c/a>). But work it did, the rather funky, sweet-toned but crisp, lightly bubbly wine in harmony with the equally funky but directionally opposite duck liver.\u003c/p>\n\u003cfigure id=\"attachment_121006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121006\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7245-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker - Beef Noodle Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker - Beef Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121047\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7233-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker\u003c/figcaption>\u003c/figure>\n\u003cp>Two dessert courses by Villavelaquez wrap up the meal, the first a palate cleanser of chrysanthemum granita with yogurt and preserved plum, and the latter a strange \u003cem>tour-de-force\u003c/em> of mesquite bubbles with fried seaweed and passion fruit cream. The seaweed and passion fruit made a beautiful marriage, while the mesquite foam went a long way on aroma alone. Its taste was perhaps more overwhelming than intended, but it worked as an aromatic accompaniment. The last glass of the night was a discrete counterpoint among the sweet-savory-smoky elements: a \u003ca href=\"https://www.rarewineco.com/rare-wine-co-historic-series-madeira\">Madeira from The Rare Wine Co., a Charleston Sercial\u003c/a> named for the Southern U.S. city where the dry style of Madeira caught on in the early 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cfigure id=\"attachment_121011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7267-new.jpg\" alt=\"Chrysanthemum Granita - Yogurt, Preserved Plum\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chrysanthemum Granita - Yogurt, Preserved Plum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121013\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7302-new.jpg\" alt=\"Chinese Sea Grass - Passion Fruit, Mesquite Bubbles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinese Sea Grass - Passion Fruit, Mesquite Bubbles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The check comes stashed in the pages of a book by the aforementioned \u003ca href=\"https://en.wikipedia.org/wiki/Kenneth_Rexroth\">Kenneth Rexroth\u003c/a>, an eminent translator of Chinese poetry, coming back around full-circle to the alley entrance that bears his name.\u003c/p>\n\u003cfigure id=\"attachment_121017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7328-new.jpg\" alt=\"The check is delivered in a Kenneth Rexroth book.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The check is delivered in a Kenneth Rexroth book. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were sent home with beautiful boxes of microbatch bonbons by Oakland chocolatier \u003ca href=\"http://www.flyingnoir.net/\">Karen Urbanek\u003c/a>, stamped with symbols representing the four winds, and chopsticks with our names stamped into the enamel.\u003c/p>\n\u003cfigure id=\"attachment_121015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7320-new.jpg\" alt=\"Microbatch bonbons by Oakland chocolatier Karen Urbanek\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Microbatch bonbons by Oakland chocolatier Karen Urbanek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7399-new.jpg\" alt=\"Chocolates stamped with symbols representing the four winds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates stamped with symbols representing the four winds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so we were carried out that evening and swept back in to the bustling streets of the city and our busy lives, taking with us the memory of culinary completeness—and full for days.\u003c/p>\n\u003cfigure id=\"attachment_121063\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1454-new.jpg\" alt=\"Eight Tables\" width=\"600\" class=\"size-full wp-image-121063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-800x908.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-768x871.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1020x1157.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1180x1339.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-960x1089.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-520x590.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">\u003cstrong>Eight Tables\u003c/strong>\u003c/a>\u003cbr>\n8 Kenneth Rexroth Place\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/SBLpKz\">Map\u003c/a>]\u003cbr>\nPh: (415) 788-8788\u003cbr>\nHours: Dinner, Tue-Sat, 5:30pm-9:30pm\u003cbr>\nPrice Range: $$$$ (tasting menu $225; wine pairings $125)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChinaLiveSF\">@ChinaLiveSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\">@chinalivesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120897/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel","authors":["5575","5014","11350"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_11028","bayareabites_4084","bayareabites_1875","bayareabites_10","bayareabites_90","bayareabites_316","bayareabites_119"],"tags":["bayareabites_15787","bayareabites_1269","bayareabites_475","bayareabites_2386","bayareabites_15975","bayareabites_15976"],"featImg":"bayareabites_120930","label":"source_bayareabites_120897"},"bayareabites_138128":{"type":"posts","id":"bayareabites_138128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138128","found":true},"guestAuthors":[],"slug":"individual-chocolate-nut-pies","title":"Individual Chocolate Nut Pies","publishDate":1316787412,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> tv series, Episode 103: Sweets For My Sweet\u003c/span>\u003c/p>\n\u003cp>The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.\u003c/p>\n\u003cp>The pies can be made up to a day ahead and refrigerated, but they should be rewarmed in a low oven to bring them back to room temperature before serving.\u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CRUST\u003c/strong>\u003cbr>\n5 graham crackers (3 1/2 ounces)\u003cbr>\n1 1/2 tablespoons unsalted butter, softened\u003cbr>\n1 tablespoon canola oil\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>FILLING\u003c/strong>\u003cbr>\n1/2 cup mixed nuts (pecans, almonds)\u003cbr>\n1/4 cup pine nuts\u003cbr>\n3 1/2 ounces bittersweet chocolate, broken into pieces\u003cbr>\n2 teaspoons unsalted butter\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n1/3 cup light corn syrup\u003cbr>\n1 large egg, lightly beaten\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>FOR THE CRUST:\u003c/strong> Process the graham crackers, butter, canola oil, and sugar in a food processor for 1 minute, until the mixture is finely chopped, mealy, and starting to come together.\u003c/p>\n\u003cp>Divide the mixture among four 1-cup ramekins or aluminum muffin cups and press it evenly over the bottom and up the sides of each ramekin.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING:\u003c/strong> Process the pecans and almonds in the food processor for a few seconds to coarsely chop them. Mix with the pine nuts and divide among the lined ramekins.\u003c/p>\n\u003cp>Melt the chocolate with the butter in a bowl in a microwave oven or in a double boiler. Add the cornstarch and mix well, then add the corn syrup and mix well. Add the egg and vanilla and mix well.\u003c/p>\n\u003cp>Divide the mixture among the ramekins. Arrange the ramekins on a cookie sheet, and bake in the middle of the oven for about 20 minutes, until the filling is set but still somewhat soft in the middle. Let cool to lukewarm or room temperature on a rack.\u003c/p>\n\u003cp>At serving time, invert each of the pies onto a dessert plate. Carefully turn the pies right side up and serve.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.","status":"publish","parent":0,"modified":1595623229,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":382},"headData":{"title":"Individual Chocolate Nut Pies | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Individual Chocolate Nut Pies","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138128 http://blogs.kqed.org/essentialpepin/?p=365","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/23/individual-chocolate-nut-pies/","disqusTitle":"Individual Chocolate Nut Pies","path":"/bayareabites/138128/individual-chocolate-nut-pies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> tv series, Episode 103: Sweets For My Sweet\u003c/span>\u003c/p>\n\u003cp>The rich filling for these little pies is a mixture of bittersweet chocolate, corn syrup, eggs, and mixed nuts. Baked in a classic graham cracker crust in individual ramekins, they are easy and delicious.\u003c/p>\n\u003cp>The pies can be made up to a day ahead and refrigerated, but they should be rewarmed in a low oven to bring them back to room temperature before serving.\u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CRUST\u003c/strong>\u003cbr>\n5 graham crackers (3 1/2 ounces)\u003cbr>\n1 1/2 tablespoons unsalted butter, softened\u003cbr>\n1 tablespoon canola oil\u003cbr>\n2 tablespoons sugar\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>FILLING\u003c/strong>\u003cbr>\n1/2 cup mixed nuts (pecans, almonds)\u003cbr>\n1/4 cup pine nuts\u003cbr>\n3 1/2 ounces bittersweet chocolate, broken into pieces\u003cbr>\n2 teaspoons unsalted butter\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n1/3 cup light corn syrup\u003cbr>\n1 large egg, lightly beaten\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>FOR THE CRUST:\u003c/strong> Process the graham crackers, butter, canola oil, and sugar in a food processor for 1 minute, until the mixture is finely chopped, mealy, and starting to come together.\u003c/p>\n\u003cp>Divide the mixture among four 1-cup ramekins or aluminum muffin cups and press it evenly over the bottom and up the sides of each ramekin.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>\u003cstrong>FOR THE FILLING:\u003c/strong> Process the pecans and almonds in the food processor for a few seconds to coarsely chop them. Mix with the pine nuts and divide among the lined ramekins.\u003c/p>\n\u003cp>Melt the chocolate with the butter in a bowl in a microwave oven or in a double boiler. Add the cornstarch and mix well, then add the corn syrup and mix well. Add the egg and vanilla and mix well.\u003c/p>\n\u003cp>Divide the mixture among the ramekins. Arrange the ramekins on a cookie sheet, and bake in the middle of the oven for about 20 minutes, until the filling is set but still somewhat soft in the middle. Let cool to lukewarm or room temperature on a rack.\u003c/p>\n\u003cp>At serving time, invert each of the pies onto a dessert plate. Carefully turn the pies right side up and serve.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138128/individual-chocolate-nut-pies","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16776","bayareabites_16772","bayareabites_16661","bayareabites_16778","bayareabites_16774","bayareabites_12"],"tags":["bayareabites_49","bayareabites_8476","bayareabites_16859","bayareabites_16777","bayareabites_242","bayareabites_16658","bayareabites_3015"],"featImg":"bayareabites_138215","label":"bayareabites_16657"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. 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