{"id":511,"date":"2012-05-08T10:57:03","date_gmt":"2012-05-08T17:57:03","guid":{"rendered":"http:\/\/blogs.kqed.org\/thisisus\/?p=511"},"modified":"2012-05-08T10:57:03","modified_gmt":"2012-05-08T17:57:03","slug":"this-is-us-foodies-delight","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/","title":{"rendered":"This is Us: Foodie\u2019s Delight"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"http:\/\/www.youtube.com\/embed\/Z4l-rqcDEdo?rel=0\" frameborder=\"0\"><\/iframe><\/p>\n<p>This week we profile local chefs Reilly Meehan and Charles Phan.<\/p>\n<p>Chef Phan is a winner of the coveted James Beard Award for Best Chef: California and owner of  San Franciscos\u2019s  The Slanted Door, which has been touted as America\u2019s best Vietnamese restaurant. This is the only place we know where you can taste Lychee cotton candy.<\/p>\n<p>Santa Cruzan, Reilly Meehan, is the current \u201cInternational Best Young Chef.\u201d Meehan is the first American and the youngest chef ever to win the competition for that honor.<\/p>\n<p>We shot the show, surrounded by chocolate, on location at Marini&#8217;s Candies in Downtown Santa Cruz. Marini&#8217;s is nearly 100 years old and the originator of chocolate covered bacon craze. The Marinis have dipped a lot of things in chocolate, from apricots to grasshoppers, but bacon is their biggest hit. They show us how they make it in the clip above.<\/p>\n<p><strong><a href=\"http:\/\/kqed02.streamguys.us\/anon.kqed\/thisisus\/thisisus407-marinis.m4v\" target=\"_blank\">Download Video (.m4v)<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week we profile local chefs Reilly Meehan and Charles Phan. Chef Phan is a winner of the coveted James Beard Award for Best Chef: California and owner of San Franciscos\u2019s The Slanted Door, which has been touted as America\u2019s best Vietnamese restaurant. This is the only place we know where you can taste Lychee [&hellip;]<\/p>\n","protected":false},"author":11432,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7,12],"tags":[71,72,131,139,184,310],"coauthors":[],"class_list":["post-511","post","type-post","status-publish","format-standard","hentry","category-full-episode","category-record-breakers","tag-chef-phan","tag-chef-reilly-meehan","tag-international-best-young-chef","tag-james-beard-award","tag-marinis-candies","tag-the-slanted-door"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>This is Us: Foodie\u2019s Delight | This Is Us<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"This is Us: Foodie\u2019s Delight | This Is Us\" \/>\n<meta property=\"og:description\" content=\"This week we profile local chefs Reilly Meehan and Charles Phan. Chef Phan is a winner of the coveted James Beard Award for Best Chef: California and owner of San Franciscos\u2019s The Slanted Door, which has been touted as America\u2019s best Vietnamese restaurant. This is the only place we know where you can taste Lychee [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/\" \/>\n<meta property=\"og:site_name\" content=\"This Is Us\" \/>\n<meta property=\"article:published_time\" content=\"2012-05-08T17:57:03+00:00\" \/>\n<meta name=\"author\" content=\"Becca King Reed\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Becca King Reed\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/\",\"url\":\"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/\",\"name\":\"This is Us: Foodie\u2019s Delight | This Is Us\",\"isPartOf\":{\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#website\"},\"datePublished\":\"2012-05-08T17:57:03+00:00\",\"dateModified\":\"2012-05-08T17:57:03+00:00\",\"author\":{\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/e28a4661d075004238d3061f89f50cf8\"},\"breadcrumb\":{\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ww2.kqed.org\/thisisus\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"This is Us: Foodie\u2019s Delight\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#website\",\"url\":\"https:\/\/ww2.kqed.org\/thisisus\/\",\"name\":\"This Is Us\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ww2.kqed.org\/thisisus\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/e28a4661d075004238d3061f89f50cf8\",\"name\":\"Becca King Reed\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/image\/08dd8436906dc39e0ac0c4a73b4d1359\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/b26dc138528bbb9308c727c84fad0dc8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/b26dc138528bbb9308c727c84fad0dc8?s=96&d=mm&r=g\",\"caption\":\"Becca King Reed\"},\"url\":\"https:\/\/ww2.kqed.org\/thisisus\/author\/beccakingreed\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"This is Us: Foodie\u2019s Delight | This Is Us","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ww2.kqed.org\/thisisus\/2012\/05\/08\/this-is-us-foodies-delight\/","og_locale":"en_US","og_type":"article","og_title":"This is Us: Foodie\u2019s Delight | This Is Us","og_description":"This week we profile local chefs Reilly Meehan and Charles Phan. 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