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KQED Food is your home for stories about all of the Bay Area’s vibrant food cultures: the taco truck, omakase counter, grocery co-op and driveway pupusa stand. Our news stories, essays, shows and features document the food scene’s latest trends and changemakers—and help guide you to your next delicious meal.

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Customers eating jollof rice out of black plastic takeout containers.

At Jollof Festival Oakland, West African Chefs Face Off in a Battle Royale of Rice

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a man holds up two shots of mezcal inside a garage

This Rare-Bottle Mezcal Collector Offers Unique Tastings in Oakland

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California's Junk Fee Ban Begins, but Restaurants Get a Pass

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Illustration: A gray-haired man proudly holds up two boba drinks.

San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience

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Chunks of fried chicken with red beans and yellow rice in a takeout carton.

The Bay Area’s Only Puerto Rican Food Truck Is Coming Back

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'There Is Such Optimism': Activists, Workers Welcome Deal Ending Boycott of Amy's Kitchen Products

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Illustration: A line of customers waiting outside of Golden Boy Pizza.

Golden Boy Pizza Is Where You Want To End Your Night

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A woman in a black headwrap prepares Filipino food inside a restaurant kitchen.

The Best Filipino Restaurant in the Bay Area Isn’t a Restaurant at All

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Three people in T-shirts stand behind a service counter, with a wall of vinyl LPs in the background.

Your Favorite Local Band Member Is Serving You Pizza in the Outer Richmond

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Beyond The MenuBeyond The Menu

A young light-skinned black woman stands in the foreground holding a bottle of chamoy. In the background, a large bottle of chamoy sauce is squeezed onto half an orange.

It’s Mexican, Asian, a Candy, a Sauce…It’s Chamoy

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A young light-skinned black woman with long hair holds chile peppers in two outstretched hands. There is a bowl of spicy chile paste behind her.

This Fiery Hot Sauce Uses a Pepper Lost To History

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A plate with a piece of fried chicken sitting on top of a waffle next to the show's host, Cecilia Phillips

Chicken and Waffles: from Amish Country to Harlem

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A close-up of a metal serving dish with rocky road ice cream scoops topped with marshmallow fluff next to a woman holding a jar of mini marshmallows and almonds in each hand.

The Chilling History of Ice Cream

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A close-up of a bag with store-bought corn tortillas next to a woman tearing up a tortilla with her hands.

Your Corn Tortilla Sucks…Science Can Fix It

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A smiling woman holding a samosa is positioned against a backdrop that is a closeup of a bowl filled with crispy triangular samosas

Samosas aren’t from India…Wait, what?

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A close-up of a birria taco with cheese next to the show's host, Cecilia Phillips.

Your Birria Taco Is Ancient History—Here’s Why

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A smiling woman is standing in the kitchen in front of four different sweet buns that each have a flag from their country of origin next to them.

Hong Kong’s Most Popular Treat Has A Surprising Backstory

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Check, Please! Bay AreaCheck, Please! Bay Area

Check, Please! Bay Area Returns for a Four-Course Serving of Back-to-Back Episodes in July!

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Check, Please! Bay Area reviews: Good to Eat, Foreign Cinema, Barcote

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Check, Please! Bay Area reviews: Abacá, Bombera, The Caprice

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Check, Please! Bay Area reviews: Shadowbrook, Villa Azteca, Wild Fish

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Check, Please! Bay Area reviews: The Butter House, Cafe Fina, Corkscrew Cafe

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Check, Please! Bay Area Makes Waves in Monterey To Kick Off Its 19th Season This April!

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Check, Please! Bay Area reviews: Outer Orbit, Piazza D'Angelo, Limewood Bar & Restaurant

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Check, Please! Bay Area reviews: Kinara Fusion Kitchen, It's Italia, Delage

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Check, Please! Bay Area reviews: Birch & Rye, Easy Rider, Bake Sum

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RecipesRecipes

A smiling woman is standing in the kitchen in front of four different sweet buns that each have a flag from their country of origin next to them.

Hong Kong’s Most Popular Treat Has A Surprising Backstory

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A big bowl of green pea soup with chives in the background. Jacques pepin stands in the foreground in a blue plaid shirt

Get Cozy with Jacques Pépin's Pea Pod Soup Recipe

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A triptych image with a close up of rocky road ice cream on the left, a tray of oatmeal cookies on the right, and a young bald Filipino man with glasses standing over a chocolate ice cream sandwich in the middle

We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.

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One poached egg, one hard boiled egg, one oueff mollet with brilliant yellow yolks on a plate. Jacques Pepin in foreground looking at the camera.

Jacques Pépin's Tips for Perfectly Cooked Eggs

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A baked apple cake with spatula removing a slice

Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe

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Slice of savory tart with sweet potato, chard, and a jar of hot honey

This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat

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Slice of French toast casserole with whipped cream and pecans

This Baked Pecan Praline French Toast Will Impress Your Brunch Crew

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Spicy chicken sandwich on a croissant

Spicy Chicken Salad Sandwich Recipe

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Oversized gooey grilled cheese sandwich with spicy vegetable relish

Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick

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Golden State PlateGolden State Plate

Bay Area Foodie Culture Goes Way Further Back Than California Cuisine

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How Rice-A-Roni Became The San Francisco Treat

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Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California

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Golden State Plate: Rocky Road Ice Cream's Bumpy History

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Golden State Plate – The Backstory Behind California-Born Food and Drinks

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Yes, Your 'Tropical' Mai Tai Was Invented Here in Oakland

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An Island Drink With California Roots: The Mai Tai Turns 75

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Unwrapping the California Origins of the Fortune Cookie

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Golden State Plate: Santa Maria Barbecue, It's Not Just Tri-Tip

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Our news stories, essays, shows and features document the food scene’s latest trends and changemakers—and help guide you to your next delicious meal.\u003c/p>\n\n\n\n\n\n\n\n\n\n\n\n\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":[]}}],"label":"root-site","isLoading":false}},"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":"/"}},"arts_13960580":{"type":"posts","id":"arts_13960580","meta":{"index":"posts_1716263798","site":"arts","id":"13960580","score":null,"sort":[1719936049000]},"guestAuthors":[],"slug":"jollof-festival-oakland-west-african-food-competition-nigerian-sierra-leone","title":"At Jollof Festival Oakland, West African Chefs Face Off in a Battle Royale of Rice","publishDate":1719936049,"format":"standard","headTitle":"At Jollof Festival Oakland, West African Chefs Face Off in a Battle Royale of Rice | KQED","labelTerm":{},"content":"\u003cp>In West African diasporic communities, jollof rice isn’t just a delicious dish. It’s the red-tinged subject of a thousand dinner table squabbles, Facebook group feuds and friendly trash-talk sessions. Who makes it best? Is it Gambia or Senegal, where \u003ca href=\"https://trtafrika.com/lifestyle/the-unending-spicy-debate-on-west-africas-jollof-rice-17657471\">jollof rice is believed to have originated\u003c/a>? Or is it Nigeria or Ghana or one the many other countries across West Africa that have embraced and added their own unique twists to the beloved staple dish?\u003c/p>\n\u003cp>That eternal debate is the basis of \u003ca href=\"https://jolloffestival.com/\">Jollof Festival\u003c/a>, a touring nationwide cultural celebration and nationality-based jollof rice competition that will stop in 12 different cities this year, including Oakland on July 13.\u003c/p>\n\u003cp>Kemi Tijaniqudus, who runs the Nigerian food truck \u003ca href=\"https://www.instagram.com/jollofkitchen/\">Jollof Kitchen\u003c/a>, won the Oakland edition both years she competed, 2021 and 2023. Her victories are a point of pride, not just for herself but for the Bay Area’s broader Nigerian community.\u003c/p>\n\u003cp>As she puts it, “People have different opinions, but hey, we always win. You can choose whatever you like, but I know I will take the crown.” In fact, Tijaniqudus says part of the reason she has retired from the competition and won’t be competing this year is because it’s unfair: “I already know Nigerian jollof is going to win.”\u003c/p>\n\u003cp>If those sound like fighting words, that’s all part of the fun — and the friendly but heated rivalry — of Jollof Festival, where delicious food meets a healthy dose of cultural and nationalistic pride.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Co-produced by Jollof Festival founder Ishmael Osekre and two local collaborators — Quiana Webster and Dj Leone, both active participants in Oakland’s Afrobeats and R&B scenes — the Oakland event will feature local chefs and caterers competing on behalf of Ghana, Nigeria, Liberia, Senegal and Sierra Leone.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13896069,arts_13953866,arts_13954267']\u003c/span>\u003c/span>Here’s how it works: Anyone can pay a $10 general admission ticket to take part in the day’s festivities, which will include a range of West African food vendors; booths selling clothing, jewelry and art; and various cultural performances and family-friendly activities. But attendees who want a vote will have to buy a higher-tier ($45) ticket, which gives access to a blind tasting of jollof rice samples from each of the competitors.\u003c/p>\n\u003cp>Since it’s a blind tasting, a voter with roots in, say, Ghana technically wouldn’t be able to just automatically vote for the Ghanaian entry. The judging should be based on taste alone — though savvy jollof heads might still be able to sniff out their own mother country’s representative. For instance, Tijaniqudus explains that Nigerian jollof is famous for its telltale smokiness, so anyone familiar with that taste would have recognized her entry last year after taking one bite: “Oh shit, this is Nigerian jollof!” And Ralphina Seymoun, who represented Gambia at last year’s competition along with her husband Mohamed Bereteh, says she served a special white jollof — made with broken jasmine rice and no tomatoes — that you would only find in Gambia.\u003c/p>\n\u003cfigure id=\"attachment_13960585\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960585\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof.jpg\" alt=\"A takeout container of jollof rice and two plastic bags of juice.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gambian-style white jollof rice courtesy of San Jose’s Ralphina Seymoun and Mohamed Bereteh. \u003ccite>(Courtesy of Tutti Fruti Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seymon’s San Jose–based catering business, Tutti Fruti Kitchen, didn’t win last year’s Jollof Festival. Gambia is such a tiny country, she explains, that it would be tough to beat out Nigeria in a popularity contest. “But we sold out first,” she says with evident pride. This year Seymoun and her husband will switch gears and compete on behalf of Bereteh’s native Sierra Leone. It’s a simpler style of red rice, Seymoun explains, with its main distinguishing feature that the meat and gravy are cooked separately and served on top instead of everything getting stir-fried together.\u003c/p>\n\u003cp>While the names of her rivals have yet to be released, she’s sure to be up against stiff competition — again, with contenders representing Ghana, Nigeria, Liberia and Senegal also gunning for the crown. Will Seymon’s second time be the charm, allowing Sierra Leone to hoist up the final trophy this year?\u003c/p>\n\u003cp>The only way to find out, as the event organizers like to say, is to let the jollof wars begin.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://jolloffestival.com/\">\u003ci>Jollof Festival Oakland\u003c/i>\u003c/a>\u003ci> will take place on Saturday, July 13, 2–7 p.m., at 7th West (1255 7th St.) in West Oakland — though, as the event organizers’\u003c/i>\u003ca href=\"https://events.eventnoire.com/e/jollof-festival-oak24/tickets\"> \u003ci>disclaimer\u003c/i>\u003c/a>\u003ci> notes, “This is an African event, things may run on African time.” Tickets start at $10 — $45 if you want to participate (and vote) in the blind tasting of the competitors’ jollof entries.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"In this traveling jollof war, only one nation can reign supreme. ","status":"publish","parent":0,"modified":1719944959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":810},"headData":{"title":"At Jollof Festival Oakland, West African Chefs Face Off in a Battle Royale of Rice | KQED","description":"In this traveling jollof war, only one nation can reign supreme. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"At Jollof Festival Oakland, West African Chefs Face Off in a Battle Royale of Rice","datePublished":"2024-07-02T09:00:49-07:00","dateModified":"2024-07-02T11:29:19-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13960580","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13960580/jollof-festival-oakland-west-african-food-competition-nigerian-sierra-leone","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In West African diasporic communities, jollof rice isn’t just a delicious dish. It’s the red-tinged subject of a thousand dinner table squabbles, Facebook group feuds and friendly trash-talk sessions. Who makes it best? Is it Gambia or Senegal, where \u003ca href=\"https://trtafrika.com/lifestyle/the-unending-spicy-debate-on-west-africas-jollof-rice-17657471\">jollof rice is believed to have originated\u003c/a>? Or is it Nigeria or Ghana or one the many other countries across West Africa that have embraced and added their own unique twists to the beloved staple dish?\u003c/p>\n\u003cp>That eternal debate is the basis of \u003ca href=\"https://jolloffestival.com/\">Jollof Festival\u003c/a>, a touring nationwide cultural celebration and nationality-based jollof rice competition that will stop in 12 different cities this year, including Oakland on July 13.\u003c/p>\n\u003cp>Kemi Tijaniqudus, who runs the Nigerian food truck \u003ca href=\"https://www.instagram.com/jollofkitchen/\">Jollof Kitchen\u003c/a>, won the Oakland edition both years she competed, 2021 and 2023. Her victories are a point of pride, not just for herself but for the Bay Area’s broader Nigerian community.\u003c/p>\n\u003cp>As she puts it, “People have different opinions, but hey, we always win. You can choose whatever you like, but I know I will take the crown.” In fact, Tijaniqudus says part of the reason she has retired from the competition and won’t be competing this year is because it’s unfair: “I already know Nigerian jollof is going to win.”\u003c/p>\n\u003cp>If those sound like fighting words, that’s all part of the fun — and the friendly but heated rivalry — of Jollof Festival, where delicious food meets a healthy dose of cultural and nationalistic pride.\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>Co-produced by Jollof Festival founder Ishmael Osekre and two local collaborators — Quiana Webster and Dj Leone, both active participants in Oakland’s Afrobeats and R&B scenes — the Oakland event will feature local chefs and caterers competing on behalf of Ghana, Nigeria, Liberia, Senegal and Sierra Leone.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13896069,arts_13953866,arts_13954267","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Here’s how it works: Anyone can pay a $10 general admission ticket to take part in the day’s festivities, which will include a range of West African food vendors; booths selling clothing, jewelry and art; and various cultural performances and family-friendly activities. But attendees who want a vote will have to buy a higher-tier ($45) ticket, which gives access to a blind tasting of jollof rice samples from each of the competitors.\u003c/p>\n\u003cp>Since it’s a blind tasting, a voter with roots in, say, Ghana technically wouldn’t be able to just automatically vote for the Ghanaian entry. The judging should be based on taste alone — though savvy jollof heads might still be able to sniff out their own mother country’s representative. For instance, Tijaniqudus explains that Nigerian jollof is famous for its telltale smokiness, so anyone familiar with that taste would have recognized her entry last year after taking one bite: “Oh shit, this is Nigerian jollof!” And Ralphina Seymoun, who represented Gambia at last year’s competition along with her husband Mohamed Bereteh, says she served a special white jollof — made with broken jasmine rice and no tomatoes — that you would only find in Gambia.\u003c/p>\n\u003cfigure id=\"attachment_13960585\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960585\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof.jpg\" alt=\"A takeout container of jollof rice and two plastic bags of juice.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/tutti-fruti-jollof-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gambian-style white jollof rice courtesy of San Jose’s Ralphina Seymoun and Mohamed Bereteh. \u003ccite>(Courtesy of Tutti Fruti Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seymon’s San Jose–based catering business, Tutti Fruti Kitchen, didn’t win last year’s Jollof Festival. Gambia is such a tiny country, she explains, that it would be tough to beat out Nigeria in a popularity contest. “But we sold out first,” she says with evident pride. This year Seymoun and her husband will switch gears and compete on behalf of Bereteh’s native Sierra Leone. It’s a simpler style of red rice, Seymoun explains, with its main distinguishing feature that the meat and gravy are cooked separately and served on top instead of everything getting stir-fried together.\u003c/p>\n\u003cp>While the names of her rivals have yet to be released, she’s sure to be up against stiff competition — again, with contenders representing Ghana, Nigeria, Liberia and Senegal also gunning for the crown. Will Seymon’s second time be the charm, allowing Sierra Leone to hoist up the final trophy this year?\u003c/p>\n\u003cp>The only way to find out, as the event organizers like to say, is to let the jollof wars begin.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://jolloffestival.com/\">\u003ci>Jollof Festival Oakland\u003c/i>\u003c/a>\u003ci> will take place on Saturday, July 13, 2–7 p.m., at 7th West (1255 7th St.) in West Oakland — though, as the event organizers’\u003c/i>\u003ca href=\"https://events.eventnoire.com/e/jollof-festival-oak24/tickets\"> \u003ci>disclaimer\u003c/i>\u003c/a>\u003ci> notes, “This is an African event, things may run on African time.” Tickets start at $10 — $45 if you want to participate (and vote) in the blind tasting of the competitors’ jollof entries.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13960580/jollof-festival-oakland-west-african-food-competition-nigerian-sierra-leone","authors":["11743"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_2438","arts_11374","arts_1297","arts_1143","arts_585","arts_21774","arts_2533"],"featImg":"arts_13960583","label":"source_arts_13960580"},"arts_13960139":{"type":"posts","id":"arts_13960139","meta":{"index":"posts_1716263798","site":"arts","id":"13960139","score":null,"sort":[1719846040000]},"guestAuthors":[],"slug":"mezcal-tastings-hugo-gonzales-east-oakland-garage","title":"This Rare-Bottle Mezcal Collector Offers Unique Tastings in Oakland","publishDate":1719846040,"format":"standard","headTitle":"This Rare-Bottle Mezcal Collector Offers Unique Tastings in Oakland | KQED","labelTerm":{},"content":"\u003cp>Behind a Victorian house near High Street in East Oakland — in a residential neighborhood where adults and kids playfully linger outside after dark, and rubber tire marks etch the concrete like scriptures from a history of sideshows — the Bay Area’s most off-the-radar mezcal session awaits.\u003c/p>\n\u003cp>This is where \u003ca href=\"https://www.instagram.com/agavesanto/?locale=en-GB\">Hugo Gonzales\u003c/a>, a self-described mezcal storyteller, invited me for a private crash course on the smoky Mexican spirit.\u003c/p>\n\u003cp>Our night began by picking up an order of three plates of tacos from nearby \u003ca href=\"https://www.visitoakland.com/listing/taquer%C3%ADa-el-paisa/2949/\">Taqueria El Paisa\u003c/a>. We loaded up on multi-colored salsas and took our loot back to a nondescript garage, where Gonzales proceeded to deliver the most educational and quirkily passionate mezcal tasting I’ve ever had.\u003c/p>\n\u003cp>With over 100 rare bottles of regionally diverse Mexican spirits in his personal stash to go along with a bookshelf of related texts, mezcal production maps, vintage mezcal paraphernalia and a “tasting wheel” — a large set of concentric circles with a dictionary’s worth of vocab to precisely pinpoint any mezcal flavor profile — Gonzales is more than qualified to teach others about Mexico’s ancient relationship with the agave distillate.\u003c/p>\n\u003cfigure id=\"attachment_13960405\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960405\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-scaled.jpg\" alt=\"a mezcal expert explains his favorite mezcal options to a journalist sitting at the same table\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Gonzales (right) teaches KQED journalist Alan Chazaro about the various nuances of mezcal. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But his journey into mezcal isn’t what you’d expect. Having grown up in the Xochimilco area of Mexico City, Gonzales was once a lawyer and a government employee before marrying a U.S. citizen and moving to Cambodia for environmental work. Eventually, his wife — a first-generation Hungarian American who was raised in the Bay Area — convinced him to move here in 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gonzales once preferred to drink pulque, a fermented beverage that is nearly impossible to find outside of Mexico. He slowly became a fan of mezcal while living in California, where he gained a newfound appreciation for the distilled spirit’s Mexican traditions. At the time, he worked in construction. Despite being good with his hands, the physical demands and constant overtime shifts led him to seek another, more inspiring career path based on his heritage.\u003c/p>\n\u003cp>“It’s not the life I wanted, but I gave five years to that,” he says while pouring me a splash of micro-batch, Oaxacan mezcal. “In Mexico, we have something called ‘saboreada’ (tastings). I decided to start doing that here. I don’t want to go back to construction.”\u003c/p>\n\u003cp>Gonzales didn’t bluff. For the past six years, he has plunged himself deep into the mezcal multiverse. The devoted connoisseur regularly visits Mexico’s palenques (old-world mezcal distilleries) and occasionally treks into the Mexican hillsides for days on end to accompany the maestros as they concoct tiny 40-liter batches from start to finish. He then returns to the Bay Area and disseminates what he’s learned.\u003c/p>\n\u003cfigure id=\"attachment_13960402\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960402\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-scaled.jpg\" alt=\"a map of Mexico showing where agaves are from\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">There are roughly 200 agave species in Mexico. Gonzales identifies which regions produce the best kinds for distinct variations of mezcal. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Currently, Gonzales works part-time as a mezcal consultant at \u003ca href=\"https://www.instagram.com/odin.oakland/?hl=en\">Odin Mezcaleria\u003c/a>, a Mexican restaurant in Oakland’s Jack London Square that serves the best variations of mezcal cocktails I’ve encountered in the Bay. He’s also a member of \u003ca href=\"https://maestrosdelmezcal.com/\">Maestros del Mezcal\u003c/a>, a non-profit that supports the artisanal traditions of non-corporatized mezcal producers in Mexico, which he sometimes gives public talks about (including at a recent \u003ca href=\"https://www.kqed.org/event/4143\">KQED Live event\u003c/a>). He is a brand ambassador for a handful of mezcals that have entered the U.S. market in recent years.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13917398,arts_13920076,arts_13899700']\u003c/span>\u003c/span>Like mezcal itself, Gonzales is somewhat roguish — a Mexican immigrant who simply loves the beverage and genuinely wants to inform others about how, where and why it’s produced. He’s especially mindful of the maestros, too.\u003c/p>\n\u003cp>“It’s important to talk about small productions of small [scale] mezcaleros,” he tells me. “[It’s] one of the most important things. Transparency.”\u003c/p>\n\u003cp>During my visit, he makes a point to name every maestro when holding up each bottle. (Most small-batch productions show the region where the mezcal comes from, the genus of agave, any materials and processes used, and who made it by first and last name.) Throughout the night Gonzales riffs like a freewheeling jazz musician, improvising with personal anecdotes and backstories about each mezcal and its maestro. It’s not just a flamboyant show of bravado; Gonzales also drops hella knowledge.\u003c/p>\n\u003cfigure id=\"attachment_13960399\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960399\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-scaled.jpg\" alt=\"four bottles of mezcal from Mexico displayed on a table\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Gonzales has a penchant for small-batch mezcal that can only be found in Mexico. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the main points he drives home is simple: Each mezcal is extremely nuanced in process, craft and result, differing from maestro to maestro, pueblo to pueblo. Mezcal is extremely varied and comes from multiple sources (Mexico has over 300 agave species that vary across the changing climates of the country’s 32 states). Though largely associated with \u003ca href=\"https://atmos.earth/mezcal-oaxaca-environmental-impact/\">Oaxaca — which admittedly accounts for over 90% of mezcal production in the world and has grown in demand at an alarming rate\u003c/a> — mezcal is cultivated in ten disparate regions of Mexico. Oaxaca’s biodiversity certainly allows for an ideal proliferation of the agave-based drink, but as my time with Gonzales progressed, he went deeper into his metaphorical bag to reveal some of the rarest mezcals I’ve ever tasted, spanning from areas in Guerrero, Chihuahua, Zacatecas and Tamaulipas. He effectively took me on a tour of Mexico with each quarter-shot of mezcal while connecting the dots on his agave map.\u003c/p>\n\u003cp>One shot of mezcal might yield a zing of gun metal. Another could evoke strawberries. The next? Maybe copper. One mezcal I tasted even had notes of salt and seafood.\u003c/p>\n\u003cfigure id=\"attachment_13960397\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960397\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-scaled.jpg\" alt=\"a digitized photo of an indigenous Mexican man wearing a cowboy hat\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Throughout the year, Gonzales visits Mexico to spend time with maestros and learn about mezcal from the source. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In explaining each pour, Gonzales is more of a professor than he is a bartender, more poet than salesman. As a former construction worker who knows what it means to use his hands as a means to make ends meet, he has a kindred gratitude for the type of corporeal rigor that mezcal-making demands of its maestros. This isn’t a big-corporate industry, after all; mezcal is still largely homegrown and handmade, demanding a kind of slow-burning discipline of bygone techniques that reflect the slow burn that follows each sip.\u003c/p>\n\u003cp>Coyote-, armadillo- and turkey-distilled mezcals (made with \u003ca href=\"https://www.eater.com/drinks/2016/2/9/10939962/what-is-mezcal-de-pechuga\">a redistillation process\u003c/a> wherein the animal’s carcass is hung over the still)? He’s got that. Unlabeled stashes straight from the pit-fired earth? Yep, it’s a casual part of his rotation. But more than the sipping and smoke blowing, it’s about the context — the magical surrealism that is inherent in Mexico that Gonzales so effortlessly summons on this side of the border. In the broadest sense, to learn about and better understand mezcal — its permutations, its origins, its peculiarities — is to learn about and better understand Mexico. (“Not all of it is smoky,” Gonzales says of mezcal, but his aphorism can be applied to the negative perceptions surrounding Mexico as well.)\u003c/p>\n\u003cp>To be clear, I’ve had my fair share of mezcal dalliances; I once found myself drinking mezcal with the governor of Michoacan at a family dinner on a bull ranch. I’ve also sipped it with my uncles and cousins across the border, and enjoyed it at family parties in the States. But an evening with East Oakland’s underground mezcal king is unlike any bar stool I’ve sat on or any drinking tour I’ve attended. For some, \u003ca href=\"https://www.bonappetit.com/story/mezcal-with-yola-jimenez?_sp=f2f2c4d6-bf70-4f1a-9418-23351d1500d7.1718083917830\">mezcal is seen as a spiritual aid\u003c/a>, and it is with this kind of deep reverence that Gonzales handles the holy beverage.\u003c/p>\n\u003cfigure id=\"attachment_13960400\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960400\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-scaled.jpg\" alt=\"a mezcal expert points to a circular graph on a table to explain the flavor profiles of mezcal\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The tasting wheel allows Gonzales, and his guests, to pinpoint the various textures and complexities of mezcal’s many flavors. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezcal in the Bay Area is usually associated with high-end cocktails, which tend to dilute the spirit. It’s rarely consumed in the same way bar-goers might ask for a shot of tequila or a glass of whiskey on the rocks. Though mezcal has entered the mainstream’s vocabulary in recent years, it remains far behind tequila and Corona in terms of its market size and popularity. Part of the reason is that mezcal simply requires a Herculean effort — along with a deep, intimate knowledge — to produce. It lacks the kind of celebrity investment, distribution and brand power of other, more popular Mexican alcoholic beverages. Mezcal is more esoteric, and \u003ca href=\"https://www.bonappetit.com/story/what-is-mezcalhttps://www.bonappetit.com/story/what-is-mezcal\">the Mexican government has sometimes struggled with enforcing the “quasi-illegal shenanigans” surrounding it\u003c/a>.\u003c/p>\n\u003cp>For Gonzales, those misunderstandings are part of what attracts him to mezcal. Like the rest of us, he’s learning as he goes. Sitting inside a clandestine garage with a belly full of suadero and a few pours of rare mezcal, I’m happy to be along for the liquid ride.\u003c/p>\n\u003cp>“People ask me, ‘Are you a sommelier for mezcal, a mezcalier?’ No, I am not,” he says. “I am not an expert. Actually, every time I start to read more about it or try to study it too hard, I get more confused. So the only thing I can do is go to Mexico to explore, to make connections with the people and master distillers, to get the most direct knowledge I can. Then I share the best that I can with you. I am just a storyteller.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Hugo Gonzales is available for private tastings and educational mezcal sessions. Contact him on Instagram (\u003c/em>\u003cem>\u003ca href=\"https://www.instagram.com/agavesanto/?locale=en-GB\">@agavesanto\u003c/a>) for more details.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"How a former construction worker from Mexico turned himself into the Bay Area's underground mezcal king.","status":"publish","parent":0,"modified":1719946855,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1660},"headData":{"title":"Hugo Gonzales Is East Oakland's Underground Mezcal King | KQED","description":"How a former construction worker from Mexico turned himself into the Bay Area's underground mezcal king.","ogTitle":"This Rare-Bottle Mezcal Collector Offers Unique Tastings in an East Oakland Garage","ogDescription":"","ogImgId":"","twTitle":"This Rare-Bottle Mezcal Collector Offers Unique Tastings in an East Oakland Garage","twDescription":"","twImgId":"","socialTitle":"Hugo Gonzales Is East Oakland's Underground Mezcal King %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Rare-Bottle Mezcal Collector Offers Unique Tastings in Oakland","datePublished":"2024-07-01T08:00:40-07:00","dateModified":"2024-07-02T12:00:55-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13960139","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13960139/mezcal-tastings-hugo-gonzales-east-oakland-garage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Behind a Victorian house near High Street in East Oakland — in a residential neighborhood where adults and kids playfully linger outside after dark, and rubber tire marks etch the concrete like scriptures from a history of sideshows — the Bay Area’s most off-the-radar mezcal session awaits.\u003c/p>\n\u003cp>This is where \u003ca href=\"https://www.instagram.com/agavesanto/?locale=en-GB\">Hugo Gonzales\u003c/a>, a self-described mezcal storyteller, invited me for a private crash course on the smoky Mexican spirit.\u003c/p>\n\u003cp>Our night began by picking up an order of three plates of tacos from nearby \u003ca href=\"https://www.visitoakland.com/listing/taquer%C3%ADa-el-paisa/2949/\">Taqueria El Paisa\u003c/a>. We loaded up on multi-colored salsas and took our loot back to a nondescript garage, where Gonzales proceeded to deliver the most educational and quirkily passionate mezcal tasting I’ve ever had.\u003c/p>\n\u003cp>With over 100 rare bottles of regionally diverse Mexican spirits in his personal stash to go along with a bookshelf of related texts, mezcal production maps, vintage mezcal paraphernalia and a “tasting wheel” — a large set of concentric circles with a dictionary’s worth of vocab to precisely pinpoint any mezcal flavor profile — Gonzales is more than qualified to teach others about Mexico’s ancient relationship with the agave distillate.\u003c/p>\n\u003cfigure id=\"attachment_13960405\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960405\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-scaled.jpg\" alt=\"a mezcal expert explains his favorite mezcal options to a journalist sitting at the same table\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3860-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Gonzales (right) teaches KQED journalist Alan Chazaro about the various nuances of mezcal. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But his journey into mezcal isn’t what you’d expect. Having grown up in the Xochimilco area of Mexico City, Gonzales was once a lawyer and a government employee before marrying a U.S. citizen and moving to Cambodia for environmental work. Eventually, his wife — a first-generation Hungarian American who was raised in the Bay Area — convinced him to move here in 2013.\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>Gonzales once preferred to drink pulque, a fermented beverage that is nearly impossible to find outside of Mexico. He slowly became a fan of mezcal while living in California, where he gained a newfound appreciation for the distilled spirit’s Mexican traditions. At the time, he worked in construction. Despite being good with his hands, the physical demands and constant overtime shifts led him to seek another, more inspiring career path based on his heritage.\u003c/p>\n\u003cp>“It’s not the life I wanted, but I gave five years to that,” he says while pouring me a splash of micro-batch, Oaxacan mezcal. “In Mexico, we have something called ‘saboreada’ (tastings). I decided to start doing that here. I don’t want to go back to construction.”\u003c/p>\n\u003cp>Gonzales didn’t bluff. For the past six years, he has plunged himself deep into the mezcal multiverse. The devoted connoisseur regularly visits Mexico’s palenques (old-world mezcal distilleries) and occasionally treks into the Mexican hillsides for days on end to accompany the maestros as they concoct tiny 40-liter batches from start to finish. He then returns to the Bay Area and disseminates what he’s learned.\u003c/p>\n\u003cfigure id=\"attachment_13960402\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960402\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-scaled.jpg\" alt=\"a map of Mexico showing where agaves are from\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF3800-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">There are roughly 200 agave species in Mexico. Gonzales identifies which regions produce the best kinds for distinct variations of mezcal. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Currently, Gonzales works part-time as a mezcal consultant at \u003ca href=\"https://www.instagram.com/odin.oakland/?hl=en\">Odin Mezcaleria\u003c/a>, a Mexican restaurant in Oakland’s Jack London Square that serves the best variations of mezcal cocktails I’ve encountered in the Bay. He’s also a member of \u003ca href=\"https://maestrosdelmezcal.com/\">Maestros del Mezcal\u003c/a>, a non-profit that supports the artisanal traditions of non-corporatized mezcal producers in Mexico, which he sometimes gives public talks about (including at a recent \u003ca href=\"https://www.kqed.org/event/4143\">KQED Live event\u003c/a>). He is a brand ambassador for a handful of mezcals that have entered the U.S. market in recent years.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13917398,arts_13920076,arts_13899700","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Like mezcal itself, Gonzales is somewhat roguish — a Mexican immigrant who simply loves the beverage and genuinely wants to inform others about how, where and why it’s produced. He’s especially mindful of the maestros, too.\u003c/p>\n\u003cp>“It’s important to talk about small productions of small [scale] mezcaleros,” he tells me. “[It’s] one of the most important things. Transparency.”\u003c/p>\n\u003cp>During my visit, he makes a point to name every maestro when holding up each bottle. (Most small-batch productions show the region where the mezcal comes from, the genus of agave, any materials and processes used, and who made it by first and last name.) Throughout the night Gonzales riffs like a freewheeling jazz musician, improvising with personal anecdotes and backstories about each mezcal and its maestro. It’s not just a flamboyant show of bravado; Gonzales also drops hella knowledge.\u003c/p>\n\u003cfigure id=\"attachment_13960399\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960399\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-scaled.jpg\" alt=\"four bottles of mezcal from Mexico displayed on a table\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4161-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Gonzales has a penchant for small-batch mezcal that can only be found in Mexico. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the main points he drives home is simple: Each mezcal is extremely nuanced in process, craft and result, differing from maestro to maestro, pueblo to pueblo. Mezcal is extremely varied and comes from multiple sources (Mexico has over 300 agave species that vary across the changing climates of the country’s 32 states). Though largely associated with \u003ca href=\"https://atmos.earth/mezcal-oaxaca-environmental-impact/\">Oaxaca — which admittedly accounts for over 90% of mezcal production in the world and has grown in demand at an alarming rate\u003c/a> — mezcal is cultivated in ten disparate regions of Mexico. Oaxaca’s biodiversity certainly allows for an ideal proliferation of the agave-based drink, but as my time with Gonzales progressed, he went deeper into his metaphorical bag to reveal some of the rarest mezcals I’ve ever tasted, spanning from areas in Guerrero, Chihuahua, Zacatecas and Tamaulipas. He effectively took me on a tour of Mexico with each quarter-shot of mezcal while connecting the dots on his agave map.\u003c/p>\n\u003cp>One shot of mezcal might yield a zing of gun metal. Another could evoke strawberries. The next? Maybe copper. One mezcal I tasted even had notes of salt and seafood.\u003c/p>\n\u003cfigure id=\"attachment_13960397\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960397\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-scaled.jpg\" alt=\"a digitized photo of an indigenous Mexican man wearing a cowboy hat\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4264-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Throughout the year, Gonzales visits Mexico to spend time with maestros and learn about mezcal from the source. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In explaining each pour, Gonzales is more of a professor than he is a bartender, more poet than salesman. As a former construction worker who knows what it means to use his hands as a means to make ends meet, he has a kindred gratitude for the type of corporeal rigor that mezcal-making demands of its maestros. This isn’t a big-corporate industry, after all; mezcal is still largely homegrown and handmade, demanding a kind of slow-burning discipline of bygone techniques that reflect the slow burn that follows each sip.\u003c/p>\n\u003cp>Coyote-, armadillo- and turkey-distilled mezcals (made with \u003ca href=\"https://www.eater.com/drinks/2016/2/9/10939962/what-is-mezcal-de-pechuga\">a redistillation process\u003c/a> wherein the animal’s carcass is hung over the still)? He’s got that. Unlabeled stashes straight from the pit-fired earth? Yep, it’s a casual part of his rotation. But more than the sipping and smoke blowing, it’s about the context — the magical surrealism that is inherent in Mexico that Gonzales so effortlessly summons on this side of the border. In the broadest sense, to learn about and better understand mezcal — its permutations, its origins, its peculiarities — is to learn about and better understand Mexico. (“Not all of it is smoky,” Gonzales says of mezcal, but his aphorism can be applied to the negative perceptions surrounding Mexico as well.)\u003c/p>\n\u003cp>To be clear, I’ve had my fair share of mezcal dalliances; I once found myself drinking mezcal with the governor of Michoacan at a family dinner on a bull ranch. I’ve also sipped it with my uncles and cousins across the border, and enjoyed it at family parties in the States. But an evening with East Oakland’s underground mezcal king is unlike any bar stool I’ve sat on or any drinking tour I’ve attended. For some, \u003ca href=\"https://www.bonappetit.com/story/mezcal-with-yola-jimenez?_sp=f2f2c4d6-bf70-4f1a-9418-23351d1500d7.1718083917830\">mezcal is seen as a spiritual aid\u003c/a>, and it is with this kind of deep reverence that Gonzales handles the holy beverage.\u003c/p>\n\u003cfigure id=\"attachment_13960400\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960400\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-scaled.jpg\" alt=\"a mezcal expert points to a circular graph on a table to explain the flavor profiles of mezcal\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/DSCF4148-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The tasting wheel allows Gonzales, and his guests, to pinpoint the various textures and complexities of mezcal’s many flavors. \u003ccite>(Darius Riley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezcal in the Bay Area is usually associated with high-end cocktails, which tend to dilute the spirit. It’s rarely consumed in the same way bar-goers might ask for a shot of tequila or a glass of whiskey on the rocks. Though mezcal has entered the mainstream’s vocabulary in recent years, it remains far behind tequila and Corona in terms of its market size and popularity. Part of the reason is that mezcal simply requires a Herculean effort — along with a deep, intimate knowledge — to produce. It lacks the kind of celebrity investment, distribution and brand power of other, more popular Mexican alcoholic beverages. Mezcal is more esoteric, and \u003ca href=\"https://www.bonappetit.com/story/what-is-mezcalhttps://www.bonappetit.com/story/what-is-mezcal\">the Mexican government has sometimes struggled with enforcing the “quasi-illegal shenanigans” surrounding it\u003c/a>.\u003c/p>\n\u003cp>For Gonzales, those misunderstandings are part of what attracts him to mezcal. Like the rest of us, he’s learning as he goes. Sitting inside a clandestine garage with a belly full of suadero and a few pours of rare mezcal, I’m happy to be along for the liquid ride.\u003c/p>\n\u003cp>“People ask me, ‘Are you a sommelier for mezcal, a mezcalier?’ No, I am not,” he says. “I am not an expert. Actually, every time I start to read more about it or try to study it too hard, I get more confused. So the only thing I can do is go to Mexico to explore, to make connections with the people and master distillers, to get the most direct knowledge I can. Then I share the best that I can with you. I am just a storyteller.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Hugo Gonzales is available for private tastings and educational mezcal sessions. Contact him on Instagram (\u003c/em>\u003cem>\u003ca href=\"https://www.instagram.com/agavesanto/?locale=en-GB\">@agavesanto\u003c/a>) for more details.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13960139/mezcal-tastings-hugo-gonzales-east-oakland-garage","authors":["11748"],"categories":["arts_1","arts_835","arts_12276"],"tags":["arts_5016","arts_10278","arts_14985","arts_7234","arts_5573","arts_1143"],"featImg":"arts_13960396","label":"source_arts_13960139"},"news_11992412":{"type":"posts","id":"news_11992412","meta":{"index":"posts_1716263798","site":"news","id":"11992412","score":null,"sort":[1719831655000]},"guestAuthors":[],"slug":"californias-junk-fee-ban-begins-but-restaurants-get-a-pass","title":"California's Junk Fee Ban Begins, but Restaurants Get a Pass","publishDate":1719831655,"format":"standard","headTitle":"California’s Junk Fee Ban Begins, but Restaurants Get a Pass | KQED","labelTerm":{},"content":"\u003cp>Companies will have to disclose the full cost of everything from hotel rooms to concert tickets upfront starting July 1 when a new state law takes effect banning so-called junk fees — those hidden costs that get tacked onto a bill right before you pay.\u003c/p>\n\u003cp>However, the restaurant industry won’t be included after some last-minute political wrangling in Sacramento that led to an eleventh-hour exemption.\u003c/p>\n\u003cp>The movement to ban surprise costs has gained momentum in recent years, with President Joe Biden making the ban on these fees a centerpiece of his strategy to tackle rising consumer prices. The president said the hidden charges cost Americans some \u003ca href=\"https://www.whitehouse.gov/briefing-room/statements-releases/2024/03/05/fact-sheet-president-biden-announces-new-actions-to-lower-costs-for-americans-by-fighting-corporate-rip-offs/#:~:text=Cracking%20down%20on%20junk%20fees,upfront%20when%20consumers%20make%20purchases\">$90 billion each year\u003c/a>, but many of Biden’s efforts have been slowed or stymied. Airlines and banks are suing, and his legislation to ban junk fees altogether has stalled in the Republican-led House.\u003c/p>\n\u003cp>So, states are stepping in. California led the way with \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=202320240SB478\">SB 478\u003c/a>, which was signed into law last year and goes into effect July 1. It requires transparency in pricing in nearly all industries except for airlines, which are governed by federal law. Minnesota’s governor also signed \u003ca href=\"https://www.startribune.com/what-minnesotas-new-junk-fees-law-means-for-purchases-and-tipping-at-restaurants/600367549/\">a law this spring banning junk fees\u003c/a>. And lawmakers in \u003ca href=\"https://www.cga.ct.gov/asp/cgabillstatus/cgabillstatus.asp?selBillType=Bill&which_year=2024&bill_num=15\">Connecticut\u003c/a> and \u003ca href=\"https://www.nysenate.gov/legislation/bills/2023/S7783/amendment/B\">New York\u003c/a> are considering similar legislation.[ad fullwidth]\u003c/p>\n\u003cp>State Sen. Bill Dodd (D-Napa) was one of the law’s authors. He said the issue is personal to him.\u003c/p>\n\u003cp>“A year ago, I took my three adult sons to the playoff game for the Warriors and the Kings,” he said. “And it was just absolutely — I mean, they were pretty expensive tickets — but nevertheless, the amount that came as the fee, somewhere around $700 or $800, just absolutely blew my mind.”\u003c/p>\n\u003cp>Dodd’s experience is not unusual, according to Chuck Bell, an advocate at Consumer Reports.\u003c/p>\n\u003cp>“People deserve to know upfront how much something is going to cost,” he said. “It doesn’t necessarily save them money. It doesn’t require any business to lower their prices just to have transparent pricing. But it’s something that’s fair and gives the consumer peace of mind and economic security.”[aside postID=\"news_11985689,news_11978745,forum_2010101906095\" label=”Related Coverage”]Still, businesses of all kinds pushed back when lawmakers were considering the bill, arguing that false advertising is already banned in California and that in many industries, prices are already heavily regulated. One main point of contention for the California Chamber of Commerce and others was the provision allowing private citizens — not just the government — to sue if they encounter junk fees.\u003c/p>\n\u003cp>But the restaurant industry also lobbied lawmakers for a carveout in recent weeks, saying they didn’t know when the legislation was being debated last year that it included menu charges.\u003c/p>\n\u003cp>San Francisco restaurant owner Laurie Thomas, who is also the executive director of the Golden Gate Restaurant Association, said banning restaurants from adding mandatory fees — including automatic gratuity — would force them to include those extra costs in menu prices or pay employees less.\u003c/p>\n\u003cp>“You can raise the prices. But then we anticipate consumers will do what my husband and I do, like, ‘Oh my God, that was expensive. We can’t do that twice a week anymore,’” she said.\u003c/p>\n\u003cp>Thomas and other industry advocates argue that diners react better to a surcharge at the end of the meal than to higher prices for things like burgers and salads.\u003c/p>\n\u003cp>Not everyone agrees. One popular San Francisco restaurant has taken the opposite approach, declaring itself tip-free and noting at the top of its menu that all employees receive a living wage and full benefits, including paid parental and sick leave, as well as a 401(k) with an employer match.\u003c/p>\n\u003cfigure id=\"attachment_11992407\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11992407\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Monica Huz (right) waits on tables at Zazie in San Francisco on June 28, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is Zazie, a French bistro in Cole Valley known for its brunch menu. Co-owner Megan Cornelius said the unusual pricing structure creates loyalty for both employees and diners.\u003c/p>\n\u003cp>“I think we really enjoy it just being transparent. Like, if you see, that’s what you’re going to pay, you’re going to pay that plus tax, but that’s it,” she said.\u003c/p>\n\u003cp>Zazie regular Ariana Wilson, who was having brunch on Zazie’s patio recently, said she prefers knowing the full price of everything on the menu up front, rather than having to do math in her head while she orders — or getting a surprise at the end of the meal. And she appreciates something else, too.\u003c/p>\n\u003cp>“I think part of why my family is so supportive of this business is because of how they take care of their employees, and I think the transparency at the top of the menu is nice to know what it’s going towards,” she said.\u003c/p>\n\u003cp>However, Zazie’s unique structure will likely remain an exception. After restaurants around the state balked at being included in the junk fee ban, state lawmakers took action.\u003c/p>\n\u003cp>Legislation authored by Senator Dodd making clear that restaurants can tack on fees, as long as they’re clearly disclosed ahead of time, \u003ca href=\"https://www.latimes.com/food/story/2024-06-25/restaurants-charge-service-fees-an-emergency-measure-passes-unanimously\">was approved last week\u003c/a> — just in time for the restaurant industry to avoid the broader junk fee ban.\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Starting July 1, California’s new law mandates companies disclose hidden “junk fees” on everything from hotel rooms to concert tickets, with a carveout for restaurants. It’s aimed at providing more price transparency for consumers.","status":"publish","parent":0,"modified":1719861492,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":913},"headData":{"title":"California's Junk Fee Ban Begins, but Restaurants Get a Pass | KQED","description":"Starting July 1, California’s new law mandates companies disclose hidden “junk fees” on everything from hotel rooms to concert tickets, with a carveout for restaurants. It’s aimed at providing more price transparency for consumers.","ogTitle":"","ogDescription":"","ogImgId":"news_11992685","twTitle":"","twDescription":"","twImgId":"news_11992685","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"California's Junk Fee Ban Begins, but Restaurants Get a Pass","datePublished":"2024-07-01T04:00:55-07:00","dateModified":"2024-07-01T12:18:12-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-11992412","excludeFromSiteSearch":"Include","articleAge":"0","path":"/news/11992412/californias-junk-fee-ban-begins-but-restaurants-get-a-pass","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Companies will have to disclose the full cost of everything from hotel rooms to concert tickets upfront starting July 1 when a new state law takes effect banning so-called junk fees — those hidden costs that get tacked onto a bill right before you pay.\u003c/p>\n\u003cp>However, the restaurant industry won’t be included after some last-minute political wrangling in Sacramento that led to an eleventh-hour exemption.\u003c/p>\n\u003cp>The movement to ban surprise costs has gained momentum in recent years, with President Joe Biden making the ban on these fees a centerpiece of his strategy to tackle rising consumer prices. The president said the hidden charges cost Americans some \u003ca href=\"https://www.whitehouse.gov/briefing-room/statements-releases/2024/03/05/fact-sheet-president-biden-announces-new-actions-to-lower-costs-for-americans-by-fighting-corporate-rip-offs/#:~:text=Cracking%20down%20on%20junk%20fees,upfront%20when%20consumers%20make%20purchases\">$90 billion each year\u003c/a>, but many of Biden’s efforts have been slowed or stymied. Airlines and banks are suing, and his legislation to ban junk fees altogether has stalled in the Republican-led House.\u003c/p>\n\u003cp>So, states are stepping in. California led the way with \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billTextClient.xhtml?bill_id=202320240SB478\">SB 478\u003c/a>, which was signed into law last year and goes into effect July 1. It requires transparency in pricing in nearly all industries except for airlines, which are governed by federal law. Minnesota’s governor also signed \u003ca href=\"https://www.startribune.com/what-minnesotas-new-junk-fees-law-means-for-purchases-and-tipping-at-restaurants/600367549/\">a law this spring banning junk fees\u003c/a>. And lawmakers in \u003ca href=\"https://www.cga.ct.gov/asp/cgabillstatus/cgabillstatus.asp?selBillType=Bill&which_year=2024&bill_num=15\">Connecticut\u003c/a> and \u003ca href=\"https://www.nysenate.gov/legislation/bills/2023/S7783/amendment/B\">New York\u003c/a> are considering similar legislation.\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>State Sen. Bill Dodd (D-Napa) was one of the law’s authors. He said the issue is personal to him.\u003c/p>\n\u003cp>“A year ago, I took my three adult sons to the playoff game for the Warriors and the Kings,” he said. “And it was just absolutely — I mean, they were pretty expensive tickets — but nevertheless, the amount that came as the fee, somewhere around $700 or $800, just absolutely blew my mind.”\u003c/p>\n\u003cp>Dodd’s experience is not unusual, according to Chuck Bell, an advocate at Consumer Reports.\u003c/p>\n\u003cp>“People deserve to know upfront how much something is going to cost,” he said. “It doesn’t necessarily save them money. It doesn’t require any business to lower their prices just to have transparent pricing. But it’s something that’s fair and gives the consumer peace of mind and economic security.”\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11985689,news_11978745,forum_2010101906095","label":"Related Coverage"},"numeric":["Coverage”"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Still, businesses of all kinds pushed back when lawmakers were considering the bill, arguing that false advertising is already banned in California and that in many industries, prices are already heavily regulated. One main point of contention for the California Chamber of Commerce and others was the provision allowing private citizens — not just the government — to sue if they encounter junk fees.\u003c/p>\n\u003cp>But the restaurant industry also lobbied lawmakers for a carveout in recent weeks, saying they didn’t know when the legislation was being debated last year that it included menu charges.\u003c/p>\n\u003cp>San Francisco restaurant owner Laurie Thomas, who is also the executive director of the Golden Gate Restaurant Association, said banning restaurants from adding mandatory fees — including automatic gratuity — would force them to include those extra costs in menu prices or pay employees less.\u003c/p>\n\u003cp>“You can raise the prices. But then we anticipate consumers will do what my husband and I do, like, ‘Oh my God, that was expensive. We can’t do that twice a week anymore,’” she said.\u003c/p>\n\u003cp>Thomas and other industry advocates argue that diners react better to a surcharge at the end of the meal than to higher prices for things like burgers and salads.\u003c/p>\n\u003cp>Not everyone agrees. One popular San Francisco restaurant has taken the opposite approach, declaring itself tip-free and noting at the top of its menu that all employees receive a living wage and full benefits, including paid parental and sick leave, as well as a 401(k) with an employer match.\u003c/p>\n\u003cfigure id=\"attachment_11992407\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11992407\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2024/06/240628-JUNK-FEES-LAW-MD-03-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Monica Huz (right) waits on tables at Zazie in San Francisco on June 28, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is Zazie, a French bistro in Cole Valley known for its brunch menu. Co-owner Megan Cornelius said the unusual pricing structure creates loyalty for both employees and diners.\u003c/p>\n\u003cp>“I think we really enjoy it just being transparent. Like, if you see, that’s what you’re going to pay, you’re going to pay that plus tax, but that’s it,” she said.\u003c/p>\n\u003cp>Zazie regular Ariana Wilson, who was having brunch on Zazie’s patio recently, said she prefers knowing the full price of everything on the menu up front, rather than having to do math in her head while she orders — or getting a surprise at the end of the meal. And she appreciates something else, too.\u003c/p>\n\u003cp>“I think part of why my family is so supportive of this business is because of how they take care of their employees, and I think the transparency at the top of the menu is nice to know what it’s going towards,” she said.\u003c/p>\n\u003cp>However, Zazie’s unique structure will likely remain an exception. After restaurants around the state balked at being included in the junk fee ban, state lawmakers took action.\u003c/p>\n\u003cp>Legislation authored by Senator Dodd making clear that restaurants can tack on fees, as long as they’re clearly disclosed ahead of time, \u003ca href=\"https://www.latimes.com/food/story/2024-06-25/restaurants-charge-service-fees-an-emergency-measure-passes-unanimously\">was approved last week\u003c/a> — just in time for the restaurant industry to avoid the broader junk fee ban.\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11992412/californias-junk-fee-ban-begins-but-restaurants-get-a-pass","authors":["3239"],"categories":["news_1758","news_24114","news_8","news_13"],"tags":["news_27626","news_333","news_17968","news_38"],"featImg":"news_11992685","label":"source_news_11992412"},"arts_13960432":{"type":"posts","id":"arts_13960432","meta":{"index":"posts_1716263798","site":"arts","id":"13960432","score":null,"sort":[1719534920000]},"guestAuthors":[],"slug":"late-night-boba-san-jose-sweet-gelato-tea-lounge","title":"San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience","publishDate":1719534920,"format":"aside","headTitle":"San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13960436\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960436\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg\" alt=\"Illustration: A gray-haired man proudly holds up two boba drinks while two customers scarf down a bowl of tiramisu.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s Sweet Gelato Tea Lounge one of the Bay Area’s priciest — and most unique — boba shops. The owner, Tony, runs the place by sheer force of his personality.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Before my first visit to San Jose’s \u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">Sweet Gelato Tea Lounge\u003c/a>, I had never gone out for boba past 11 o’clock — never even knew that was an option, really, when even boba shops in Taipei mostly call it a night by 8 p.m.\u003c/p>\n\u003cp>So when I walked into this little storefront in the Vietnam Town shopping complex on a recent Friday night, I had to take a minute to let it all soak in. The vibey lights bathing the shop in a dim neon purple. The groups of Asian Zoomers and younger Millennials lounging in leather booths. The pastel-hued digital menu board with its vaguely (and not-so-vaguely) inappropriate drink names: the Pop Her Cherry, the PMS (Please Make Sweet), the Don’t Be a Hater and, unbelievably, the Lil Pee Pee.\u003c/p>\n\u003cp>The shop is open until 2 a.m. every night, and yes, I do believe that was a red Porsche parked right out front.\u003c/p>\n\u003cp>When all was said and done, we’d paid $50 (!) for a dessert and two drinks, including one called the “Boba Virgin.” Was it worth it? Your mileage may vary, but at the end of a very, very long night, we couldn’t stop laughing at the ballsiness of the place, and how we’d just taken part in a truly only-in-San-Jose experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, few people embody the Vietnam Town mall’s boot-strappy, go-big-or-go-home ethic better than Sweet Gelato’s owner, who introduces himself as Tony. A trim, energetic older Vietnamese man with salt-and-pepper hair, Tony runs the shop by sheer force of his personality. As soon as we walk in, he pulls us over, gesturing toward the menu, and says, “Forget about this. It doesn’t matter. If you don’t like your drink, you don’t pay. Simple as that.”\u003c/p>\n\u003cp>Never mind that we’re already willing customers standing in line to order drinks. Tony holds up his phone to show us an article listing Sweet Gelato Tea Lounge as one of the top boba shops in San Jose. He pulls up the shop’s Yelp page. “Look at how many reviews,” he says. (There are \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">more than 2,000\u003c/a>, for what it’s worth.)\u003c/p>\n\u003cfigure id=\"attachment_13960437\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960437\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg\" alt=\"Illustration: The brightly lit exterior of a boba shop called Sweet Gelato.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop is open until 2 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Tony likes to do, it seems, is to play boba sommelier, insisting that we not waste our time perusing the menu and instead just let him pick out something we’ll like based on our preferences. Do we like smoothies? Milk teas? Something fruity? How do we feel about strawberries? What about dragon fruit?\u003c/p>\n\u003cp>For someone like me, who’s prone to analyzing a menu for upwards of 10 minutes to engineer the ideal order, giving up control in this way feels more than a little bit stressful. But Tony seems so fired up about the dragon fruit that I warm up to the idea. And that’s how I wind up ordering the Boba Virgin, a vaguely tropical concoction of dragon fruit, pomegranate, basil seeds and both popping boba and the regular tapioca-based variety.\u003c/p>\n\u003cp>Tony decides to narrate my first sip. “Look at his face,” he says with palpable excitement. “Look at his face!” The drink is a bit sweet for my taste and doesn’t have any \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">discernible tea flavor\u003c/a>, but I feel too bad about letting Tony down to do anything but nod enthusiastically.\u003c/p>\n\u003cp>We also order a durian smoothie with boba, which costs $18 all by itself, and I’ve never seen anyone make a smoothie with as much vigor as Tony, putting his whole back and shoulders into it as he stirs with a spatula.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13959808,arts_13958466,arts_13957666']\u003c/span>\u003c/span>My biggest piece of advice? Don’t come to Sweet Gelato unprepared, or you’ll be steamrolled by the force of Tony’s charisma and salesmanship. This man could sell me any car in the used car lot. If he sold vacation packages, I’d wind up letting him send me anywhere in the world, via a mode of transportation of his own choosing. We asked one tentative question about the shop’s gelato and other dessert offerings, and before we knew what was happening, he’d taken out two spoons, offered us a taste of tiramisu, and closed the sale.\u003c/p>\n\u003cp>Were the drinks amazing enough to merit the highest prices I’ve ever encountered in a boba shop? I suppose that’s in the eye of the beholder. The durian smoothie was delicious, rich and super-buttery, and loaded with the fruit’s characteristically bold, pungent flavor. Like Tony promised, it was made with 100% real fresh durian, and it showed.\u003c/p>\n\u003cp>Really, though, I think the reason the shop has garnered such a cult following (and \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">near-perfect Yelp rating\u003c/a>) has more to do with the shop’s odd quirks and Tony’s unique style of hospitality. A piece of paper taped to the display case previews not new drinks but simply new drink \u003ci>names \u003c/i>that he’s planning to release in the future. (A sample: LIFE (Living It Fiercely Everyday)”) And, in its own way, the entire process of ordering a drink and watching Tony make it (and then watching him watch you drink it!) is a kind of show in and of itself.\u003c/p>\n\u003cp>I haven’t encountered anything else like it in 30-plus years of boba drinking.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">\u003ci>Sweet Gelato Tea Lounge\u003c/i>\u003c/a>\u003ci> is open 5 p.m.–2 a.m. daily at 972 Green St. Unit 7084 in San Jose. \u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"At Sweet Gelato Tea Lounge, the boba drinks and durian shakes come with a show. ","status":"publish","parent":0,"modified":1719548354,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1060},"headData":{"title":"San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience | KQED","description":"At Sweet Gelato Tea Lounge, the boba drinks and durian shakes come with a show. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience","datePublished":"2024-06-27T17:35:20-07:00","dateModified":"2024-06-27T21:19:14-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"nprStoryId":"kqed-13960432","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13960432/late-night-boba-san-jose-sweet-gelato-tea-lounge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13960436\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960436\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg\" alt=\"Illustration: A gray-haired man proudly holds up two boba drinks while two customers scarf down a bowl of tiramisu.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s Sweet Gelato Tea Lounge one of the Bay Area’s priciest — and most unique — boba shops. The owner, Tony, runs the place by sheer force of his personality.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Before my first visit to San Jose’s \u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">Sweet Gelato Tea Lounge\u003c/a>, I had never gone out for boba past 11 o’clock — never even knew that was an option, really, when even boba shops in Taipei mostly call it a night by 8 p.m.\u003c/p>\n\u003cp>So when I walked into this little storefront in the Vietnam Town shopping complex on a recent Friday night, I had to take a minute to let it all soak in. The vibey lights bathing the shop in a dim neon purple. The groups of Asian Zoomers and younger Millennials lounging in leather booths. The pastel-hued digital menu board with its vaguely (and not-so-vaguely) inappropriate drink names: the Pop Her Cherry, the PMS (Please Make Sweet), the Don’t Be a Hater and, unbelievably, the Lil Pee Pee.\u003c/p>\n\u003cp>The shop is open until 2 a.m. every night, and yes, I do believe that was a red Porsche parked right out front.\u003c/p>\n\u003cp>When all was said and done, we’d paid $50 (!) for a dessert and two drinks, including one called the “Boba Virgin.” Was it worth it? Your mileage may vary, but at the end of a very, very long night, we couldn’t stop laughing at the ballsiness of the place, and how we’d just taken part in a truly only-in-San-Jose experience.\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>Indeed, few people embody the Vietnam Town mall’s boot-strappy, go-big-or-go-home ethic better than Sweet Gelato’s owner, who introduces himself as Tony. A trim, energetic older Vietnamese man with salt-and-pepper hair, Tony runs the shop by sheer force of his personality. As soon as we walk in, he pulls us over, gesturing toward the menu, and says, “Forget about this. It doesn’t matter. If you don’t like your drink, you don’t pay. Simple as that.”\u003c/p>\n\u003cp>Never mind that we’re already willing customers standing in line to order drinks. Tony holds up his phone to show us an article listing Sweet Gelato Tea Lounge as one of the top boba shops in San Jose. He pulls up the shop’s Yelp page. “Look at how many reviews,” he says. (There are \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">more than 2,000\u003c/a>, for what it’s worth.)\u003c/p>\n\u003cfigure id=\"attachment_13960437\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960437\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg\" alt=\"Illustration: The brightly lit exterior of a boba shop called Sweet Gelato.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop is open until 2 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Tony likes to do, it seems, is to play boba sommelier, insisting that we not waste our time perusing the menu and instead just let him pick out something we’ll like based on our preferences. Do we like smoothies? Milk teas? Something fruity? How do we feel about strawberries? What about dragon fruit?\u003c/p>\n\u003cp>For someone like me, who’s prone to analyzing a menu for upwards of 10 minutes to engineer the ideal order, giving up control in this way feels more than a little bit stressful. But Tony seems so fired up about the dragon fruit that I warm up to the idea. And that’s how I wind up ordering the Boba Virgin, a vaguely tropical concoction of dragon fruit, pomegranate, basil seeds and both popping boba and the regular tapioca-based variety.\u003c/p>\n\u003cp>Tony decides to narrate my first sip. “Look at his face,” he says with palpable excitement. “Look at his face!” The drink is a bit sweet for my taste and doesn’t have any \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">discernible tea flavor\u003c/a>, but I feel too bad about letting Tony down to do anything but nod enthusiastically.\u003c/p>\n\u003cp>We also order a durian smoothie with boba, which costs $18 all by itself, and I’ve never seen anyone make a smoothie with as much vigor as Tony, putting his whole back and shoulders into it as he stirs with a spatula.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13959808,arts_13958466,arts_13957666","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>My biggest piece of advice? Don’t come to Sweet Gelato unprepared, or you’ll be steamrolled by the force of Tony’s charisma and salesmanship. This man could sell me any car in the used car lot. If he sold vacation packages, I’d wind up letting him send me anywhere in the world, via a mode of transportation of his own choosing. We asked one tentative question about the shop’s gelato and other dessert offerings, and before we knew what was happening, he’d taken out two spoons, offered us a taste of tiramisu, and closed the sale.\u003c/p>\n\u003cp>Were the drinks amazing enough to merit the highest prices I’ve ever encountered in a boba shop? I suppose that’s in the eye of the beholder. The durian smoothie was delicious, rich and super-buttery, and loaded with the fruit’s characteristically bold, pungent flavor. Like Tony promised, it was made with 100% real fresh durian, and it showed.\u003c/p>\n\u003cp>Really, though, I think the reason the shop has garnered such a cult following (and \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">near-perfect Yelp rating\u003c/a>) has more to do with the shop’s odd quirks and Tony’s unique style of hospitality. A piece of paper taped to the display case previews not new drinks but simply new drink \u003ci>names \u003c/i>that he’s planning to release in the future. (A sample: LIFE (Living It Fiercely Everyday)”) And, in its own way, the entire process of ordering a drink and watching Tony make it (and then watching him watch you drink it!) is a kind of show in and of itself.\u003c/p>\n\u003cp>I haven’t encountered anything else like it in 30-plus years of boba drinking.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">\u003ci>Sweet Gelato Tea Lounge\u003c/i>\u003c/a>\u003ci> is open 5 p.m.–2 a.m. daily at 972 Green St. Unit 7084 in San Jose. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13960432/late-night-boba-san-jose-sweet-gelato-tea-lounge","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_14423","arts_10278","arts_22078","arts_8805","arts_1084","arts_21928","arts_4385","arts_15126"],"featImg":"arts_13960434","label":"source_arts_13960432"},"arts_13960344":{"type":"posts","id":"arts_13960344","meta":{"index":"posts_1716263798","site":"arts","id":"13960344","score":null,"sort":[1719429710000]},"guestAuthors":[],"slug":"puerto-rican-food-truck-boriqua-kitchen-bay-area-richmond","title":"The Bay Area’s Only Puerto Rican Food Truck Is Coming Back","publishDate":1719429710,"format":"standard","headTitle":"The Bay Area’s Only Puerto Rican Food Truck Is Coming Back | KQED","labelTerm":{},"content":"\u003cp>Many Friday nights, I’ve pulled up to the \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> Costco to grab a quick, comforting dinner — not of the warehouse retailer’s famously cheap hot dogs and rotisserie chicken, but something much better: a heaping arroz con gandules combo plate from the food truck parked outside.\u003c/p>\n\u003cp>Such are the pleasures of \u003ca href=\"https://www.instagram.com/boriquakitchen/\">Boriqua Kitchen\u003c/a>. As the Bay Area’s only Puerto Rican food truck, it has routinely drawn big crowds at its regular stops — in Richmond, Vallejo and Oakland — where customers line up for chef-owner Darren Anthony Lamboy’s signature “#21 Roberto Clemente” (fried boneless chicken thigh pieces with rice, beans and sweet plantains); its crisp, garlicky tostones; and perhaps my favorite empanadas in the Bay — the deep-fried Puerto Rican variety, stuffed chock-full with incredibly juicy, well-seasoned ground beef.\u003c/p>\n\u003cfigure id=\"attachment_13960349\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13960349 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-800x1067.jpg\" alt='A wooden menu signboard reads \"Puerto Rican Street Food\" at the top.' width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boriqua 2.0 will expand on its old menu (pictured here) with a number of homestyle specials. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All until this past spring, anyway, when Lamboy \u003ca href=\"https://www.instagram.com/p/C4v8Sy9v91g/?img_index=1\">announced that the business was closing\u003c/a>, at least until he was able to secure enough funds to purchase a new food truck.\u003c/p>\n\u003cp>Good news, though, for longtime customers in need of their sofrito and mayuketchup fix: Just three months later, Lamboy was in fact able to buy that new truck. Now, if all goes according to plan, the chef will launch Boriqua Kitchen 2.0 in the next couple of weeks — with an updated menu he promises will be bigger and better than ever.\u003c/p>\n\u003cp>Born and raised in Jersey City, New Jersey (with its robust Puerto Rican community), Lamboy has been a staple of the Bay Area’s small but growing Puerto Rican food scene since the mid-2010s. He briefly helped out at \u003ca href=\"https://eastbayexpress.com/borinquen-soul-dishes-out-puerto-rican-grandma-food-inside-an-oakland-convenience-store-2-1/\">Borinquen Soul\u003c/a> — a legendary, now-shuttered spot inside an Oakland convenience store — before attending culinary school and then launching Boriqua Kitchen in 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But after six and a half years, the old trailer had accumulated a lot of wear and tear and needed to be brought up to code, Lamboy explains. “It served its purpose,” he says. “It was time to get a new one.”\u003c/p>\n\u003cp>Part of what the shiny new truck, along with a new commissary kitchen in Albany̦, will allow Lamboy to do is expand his menu beyond its six or seven best-known staples. So he plans to bring back his alcapurria — the custardy, oblong beef picadillo fritters — which many regard to be the \u003ca href=\"https://sf.eater.com/2019/9/24/20881911/puerto-rican-food-alcapurrias-bay-area-food-truck-boriqua-kitchen\">best in the Bay Area\u003c/a>, but rarely showed up on the menu the past couple of years. He’ll serve mini mofongos (mashed fried plantains) and, as an occasional special, the slow-roasted, crispy-skinned pork shoulder known as pernil.\u003c/p>\n\u003cfigure id=\"attachment_13960350\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960350\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop.jpg\" alt=\"Fried pork chops over yellow rice in a takeout carton.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ‘piñones’ fried pork chop meal. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13919177,arts_13920581']\u003c/span>\u003c/span>Indeed, Lamboy says he’s most excited about the opportunity to offer more “authentic” homestyle chef’s specials — dishes like sancocho, a hearty meat-and-vegetable stew, and his homemade rum cake. “That’s what I want to be known for: being authentic and consistent,” Lamboy says. “Those are the two things I take to the heart.”\u003c/p>\n\u003cp>As for Boriqua Kitchen’s grand reopening, Lamboy says the new truck is currently en route. If there isn’t an unexpected delay, he hopes to relaunch the business with an all-day celebration in the park — maybe at Lake Merritt, though he hasn’t yet decided on the exact time and place.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/boriquakitchen/\">\u003ci>Follow Boriqua Kitchen on Instagram\u003c/i>\u003c/a>\u003ci> for updates on the food truck’s schedule and reopening date.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"After a three-month hiatus, Boriqua Kitchen will once again roll out the pernil and the ‘Roberto Clemente.’ ","status":"publish","parent":0,"modified":1719433759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":622},"headData":{"title":"The Bay Area’s Only Puerto Rican Food Truck Is Coming Back | KQED","description":"After a three-month hiatus, Boriqua Kitchen will once again roll out the pernil and the ‘Roberto Clemente.’ ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialTitle":"The Bay Area’s Only Puerto Rican Food Truck Is Coming Back %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Bay Area’s Only Puerto Rican Food Truck Is Coming Back","datePublished":"2024-06-26T12:21:50-07:00","dateModified":"2024-06-26T13:29:19-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food/","sticky":false,"nprStoryId":"kqed-13960344","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13960344/puerto-rican-food-truck-boriqua-kitchen-bay-area-richmond","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many Friday nights, I’ve pulled up to the \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> Costco to grab a quick, comforting dinner — not of the warehouse retailer’s famously cheap hot dogs and rotisserie chicken, but something much better: a heaping arroz con gandules combo plate from the food truck parked outside.\u003c/p>\n\u003cp>Such are the pleasures of \u003ca href=\"https://www.instagram.com/boriquakitchen/\">Boriqua Kitchen\u003c/a>. As the Bay Area’s only Puerto Rican food truck, it has routinely drawn big crowds at its regular stops — in Richmond, Vallejo and Oakland — where customers line up for chef-owner Darren Anthony Lamboy’s signature “#21 Roberto Clemente” (fried boneless chicken thigh pieces with rice, beans and sweet plantains); its crisp, garlicky tostones; and perhaps my favorite empanadas in the Bay — the deep-fried Puerto Rican variety, stuffed chock-full with incredibly juicy, well-seasoned ground beef.\u003c/p>\n\u003cfigure id=\"attachment_13960349\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13960349 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-800x1067.jpg\" alt='A wooden menu signboard reads \"Puerto Rican Street Food\" at the top.' width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boriqua 2.0 will expand on its old menu (pictured here) with a number of homestyle specials. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All until this past spring, anyway, when Lamboy \u003ca href=\"https://www.instagram.com/p/C4v8Sy9v91g/?img_index=1\">announced that the business was closing\u003c/a>, at least until he was able to secure enough funds to purchase a new food truck.\u003c/p>\n\u003cp>Good news, though, for longtime customers in need of their sofrito and mayuketchup fix: Just three months later, Lamboy was in fact able to buy that new truck. Now, if all goes according to plan, the chef will launch Boriqua Kitchen 2.0 in the next couple of weeks — with an updated menu he promises will be bigger and better than ever.\u003c/p>\n\u003cp>Born and raised in Jersey City, New Jersey (with its robust Puerto Rican community), Lamboy has been a staple of the Bay Area’s small but growing Puerto Rican food scene since the mid-2010s. He briefly helped out at \u003ca href=\"https://eastbayexpress.com/borinquen-soul-dishes-out-puerto-rican-grandma-food-inside-an-oakland-convenience-store-2-1/\">Borinquen Soul\u003c/a> — a legendary, now-shuttered spot inside an Oakland convenience store — before attending culinary school and then launching Boriqua Kitchen in 2017.\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>But after six and a half years, the old trailer had accumulated a lot of wear and tear and needed to be brought up to code, Lamboy explains. “It served its purpose,” he says. “It was time to get a new one.”\u003c/p>\n\u003cp>Part of what the shiny new truck, along with a new commissary kitchen in Albany̦, will allow Lamboy to do is expand his menu beyond its six or seven best-known staples. So he plans to bring back his alcapurria — the custardy, oblong beef picadillo fritters — which many regard to be the \u003ca href=\"https://sf.eater.com/2019/9/24/20881911/puerto-rican-food-alcapurrias-bay-area-food-truck-boriqua-kitchen\">best in the Bay Area\u003c/a>, but rarely showed up on the menu the past couple of years. He’ll serve mini mofongos (mashed fried plantains) and, as an occasional special, the slow-roasted, crispy-skinned pork shoulder known as pernil.\u003c/p>\n\u003cfigure id=\"attachment_13960350\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960350\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop.jpg\" alt=\"Fried pork chops over yellow rice in a takeout carton.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ‘piñones’ fried pork chop meal. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13919177,arts_13920581","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Indeed, Lamboy says he’s most excited about the opportunity to offer more “authentic” homestyle chef’s specials — dishes like sancocho, a hearty meat-and-vegetable stew, and his homemade rum cake. “That’s what I want to be known for: being authentic and consistent,” Lamboy says. “Those are the two things I take to the heart.”\u003c/p>\n\u003cp>As for Boriqua Kitchen’s grand reopening, Lamboy says the new truck is currently en route. If there isn’t an unexpected delay, he hopes to relaunch the business with an all-day celebration in the park — maybe at Lake Merritt, though he hasn’t yet decided on the exact time and place.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/boriquakitchen/\">\u003ci>Follow Boriqua Kitchen on Instagram\u003c/i>\u003c/a>\u003ci> for updates on the food truck’s schedule and reopening date.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13960344/puerto-rican-food-truck-boriqua-kitchen-bay-area-richmond","authors":["11743"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_22196","arts_1143","arts_4244","arts_2479","arts_585"],"featImg":"arts_13960348","label":"source_arts_13960344"},"news_11990197":{"type":"posts","id":"news_11990197","meta":{"index":"posts_1716263798","site":"news","id":"11990197","score":null,"sort":[1718325005000]},"guestAuthors":[],"slug":"there-is-such-optimism-activists-workers-welcome-deal-ending-boycott-of-amys-kitchen-products","title":"'There Is Such Optimism': Activists, Workers Welcome Deal Ending Boycott of Amy's Kitchen Products","publishDate":1718325005,"format":"standard","headTitle":"‘There Is Such Optimism’: Activists, Workers Welcome Deal Ending Boycott of Amy’s Kitchen Products | KQED","labelTerm":{},"content":"\u003cp>Activists and Amy’s Kitchen workers welcomed the end of a boycott of the Petaluma-based organic food company over labor violations and unsafe working conditions and expressed optimism about the path ahead.\u003c/p>\n\u003cp>Boycott leaders from the food justice nonprofit Food Empowerment Project announced the end of the two-year boycott on Wednesday after Amy’s Kitchen agreed to better working conditions within its facilities, including improved worker safety and better wages and health insurance.\u003c/p>\n\u003cp>FEP founder Lauren Ornelas said Amy’s Kitchen reached out eight months ago to discuss ending the boycott. In those meetings, Amy’s Kitchen also agreed to a 3% merit-based raise for its employees, bilingual service representatives to aid with health care benefits, and a pledge not to work with labor consultants in the future — after \u003ca href=\"https://www.bloomberg.com/news/articles/2022-06-01/amy-s-kitchen-faces-labor-complaints-at-its-san-jose-plant\">allegations\u003c/a> it was attempting to stop employees from unionizing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“With the changes that the workers have seen, there is such optimism,” Ornelas said. “These are workers who love their job. They just want to be treated with respect and paid a living wage.”\u003c/p>\n\u003cp>The FEP started the boycott after multiple reports of workplace accidents dating back to 2014. Amy’s Kitchen presents itself as a socially responsible company, according to its website, which states that its principles are guided by “goodness.” However, the FEP saw Amy’s Kitchen’s actions as contradicting its public messaging.\u003c/p>\n\u003cp>Months after the boycott began, the company was hit with a \u003ca href=\"https://www.kqed.org/news/11921946/california-regulators-fine-amys-kitchen-25000-for-safety-violations\">$25,000 fine from California regulators\u003c/a> in August 2022 for more than a dozen safety violations at its Santa Rosa facility. The company also \u003ca href=\"https://www.mercurynews.com/2022/08/01/amy-kitchen-plan-job-cuts-layoff-plant-closure-economy-san-jose-edd/\">closed\u003c/a> its San José plant, eliminating over 300 jobs. Plant employees from both locations were also in contact with union organizers the year before the violation fines and plant closure. The FEP alleges the labor consultant firm that Amy’s Kitchen hired has a reputation for “union busting.”\u003c/p>\n\u003cp>“This is a company that promotes sustainability and yet the workers aren’t living sustainably themselves,” Ornelas said. “We had lots of individuals, lots of people, who bought Amy’s, supporting the boycott.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://foodispower.org/amys-kitchen-boycott-ends/\">statement\u003c/a> published on the FEP website on Wednesday, Amy’s Kitchen President Paul Schiefer said the meetings with the FEP showcased how the company can meet the needs of and improve communications with its food-line workers.\u003c/p>\n\u003cp>[aside label=\"Related Stories\" postID=\"news_11921946,news_11915111\"]“We look forward to continuing this positive dialogue and making meaningful improvements for our workforce,” Schiefer said in the statement.\u003c/p>\n\u003cp>Plant workers, such as Cecilia Luna Ojeda, welcome the changes promised by the company. She’s worked in the plant for nearly 20 years and said the income she receives has helped her raise her four children, including her oldest, who is leaving for college in the fall.\u003c/p>\n\u003cp>Ojeda was also present at the meetings between company executives and the nonprofit. She said it was emotionally difficult when she recounted her experiences at the plant to the executives during the meetings. However, she believes it was necessary to end the boycott and receive better working conditions for the plants’ employees. Now that the boycott is over, Ojeda sees safety improvements implemented across the Santa Rosa facility and hopes work will ramp up so the company can hire more employees and offer raises.\u003c/p>\n\u003cp>“We have to defend our rights when we see injustices,” Ojeda said. “And there is always somebody who has to be at the forefront.”\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The two-year boycott was prompted by revelations of labor violations and unsafe working conditions at the Santa Rosa-based organic food company. Boycott leaders announced a deal had been reached Wednesday.","status":"publish","parent":0,"modified":1718327196,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":600},"headData":{"title":"'There Is Such Optimism': Activists, Workers Welcome Deal Ending Boycott of Amy's Kitchen Products | KQED","description":"The two-year boycott was prompted by revelations of labor violations and unsafe working conditions at the Santa Rosa-based organic food company. Boycott leaders announced a deal had been reached Wednesday.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"'There Is Such Optimism': Activists, Workers Welcome Deal Ending Boycott of Amy's Kitchen Products","datePublished":"2024-06-13T17:30:05-07:00","dateModified":"2024-06-13T18:06:36-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Daniel Eduardo Hernandez","nprStoryId":"kqed-11990197","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/news/11990197/there-is-such-optimism-activists-workers-welcome-deal-ending-boycott-of-amys-kitchen-products","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Activists and Amy’s Kitchen workers welcomed the end of a boycott of the Petaluma-based organic food company over labor violations and unsafe working conditions and expressed optimism about the path ahead.\u003c/p>\n\u003cp>Boycott leaders from the food justice nonprofit Food Empowerment Project announced the end of the two-year boycott on Wednesday after Amy’s Kitchen agreed to better working conditions within its facilities, including improved worker safety and better wages and health insurance.\u003c/p>\n\u003cp>FEP founder Lauren Ornelas said Amy’s Kitchen reached out eight months ago to discuss ending the boycott. In those meetings, Amy’s Kitchen also agreed to a 3% merit-based raise for its employees, bilingual service representatives to aid with health care benefits, and a pledge not to work with labor consultants in the future — after \u003ca href=\"https://www.bloomberg.com/news/articles/2022-06-01/amy-s-kitchen-faces-labor-complaints-at-its-san-jose-plant\">allegations\u003c/a> it was attempting to stop employees from unionizing.\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>“With the changes that the workers have seen, there is such optimism,” Ornelas said. “These are workers who love their job. They just want to be treated with respect and paid a living wage.”\u003c/p>\n\u003cp>The FEP started the boycott after multiple reports of workplace accidents dating back to 2014. Amy’s Kitchen presents itself as a socially responsible company, according to its website, which states that its principles are guided by “goodness.” However, the FEP saw Amy’s Kitchen’s actions as contradicting its public messaging.\u003c/p>\n\u003cp>Months after the boycott began, the company was hit with a \u003ca href=\"https://www.kqed.org/news/11921946/california-regulators-fine-amys-kitchen-25000-for-safety-violations\">$25,000 fine from California regulators\u003c/a> in August 2022 for more than a dozen safety violations at its Santa Rosa facility. The company also \u003ca href=\"https://www.mercurynews.com/2022/08/01/amy-kitchen-plan-job-cuts-layoff-plant-closure-economy-san-jose-edd/\">closed\u003c/a> its San José plant, eliminating over 300 jobs. Plant employees from both locations were also in contact with union organizers the year before the violation fines and plant closure. The FEP alleges the labor consultant firm that Amy’s Kitchen hired has a reputation for “union busting.”\u003c/p>\n\u003cp>“This is a company that promotes sustainability and yet the workers aren’t living sustainably themselves,” Ornelas said. “We had lots of individuals, lots of people, who bought Amy’s, supporting the boycott.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://foodispower.org/amys-kitchen-boycott-ends/\">statement\u003c/a> published on the FEP website on Wednesday, Amy’s Kitchen President Paul Schiefer said the meetings with the FEP showcased how the company can meet the needs of and improve communications with its food-line workers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"Related Stories ","postid":"news_11921946,news_11915111"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“We look forward to continuing this positive dialogue and making meaningful improvements for our workforce,” Schiefer said in the statement.\u003c/p>\n\u003cp>Plant workers, such as Cecilia Luna Ojeda, welcome the changes promised by the company. She’s worked in the plant for nearly 20 years and said the income she receives has helped her raise her four children, including her oldest, who is leaving for college in the fall.\u003c/p>\n\u003cp>Ojeda was also present at the meetings between company executives and the nonprofit. She said it was emotionally difficult when she recounted her experiences at the plant to the executives during the meetings. However, she believes it was necessary to end the boycott and receive better working conditions for the plants’ employees. Now that the boycott is over, Ojeda sees safety improvements implemented across the Santa Rosa facility and hopes work will ramp up so the company can hire more employees and offer raises.\u003c/p>\n\u003cp>“We have to defend our rights when we see injustices,” Ojeda said. “And there is always somebody who has to be at the forefront.”\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11990197/there-is-such-optimism-activists-workers-welcome-deal-ending-boycott-of-amys-kitchen-products","authors":["byline_news_11990197"],"categories":["news_31795","news_24114","news_8"],"tags":["news_31141","news_29865"],"featImg":"news_11990233","label":"source_news_11990197"},"arts_13959808":{"type":"posts","id":"arts_13959808","meta":{"index":"posts_1716263798","site":"arts","id":"13959808","score":null,"sort":[1718311524000]},"guestAuthors":[],"slug":"golden-boy-pizza-north-beach-sf-late-night","title":"Golden Boy Pizza Is Where You Want To End Your Night","publishDate":1718311524,"format":"aside","headTitle":"Golden Boy Pizza Is Where You Want To End Your Night | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13959812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959812\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy.jpg\" alt=\"Two men devour a pizza straight out of the box while standing in a crowd of other customers.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating a Golden Boy slice while standing on the sidewalk late at night is an indelible San Francisco experience. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>If you’re a lifelong San Franciscan, chances are you’ve grabbed a slice at \u003ca href=\"https://goldenboypizza.com/\">Golden Boy Pizza\u003c/a>.\u003c/p>\n\u003cp>Or to be more specific: If your misspent youth involved hanging around the vicinity of North Beach late at night, you’ve probably burned the roof of your mouth scarfing down a Golden Boy clam-and-garlic slice while standing on the sidewalk well past midnight.\u003c/p>\n\u003cp>Ever since Golden Boy’s original Green Street location opened in 1978, the pizzeria has been an indelible fixture of San Francisco’s late-night scene. Pre-pandemic, and for the bulk of its 40-plus-year heyday as an after-hours hangout, Golden Boy was open past 2 a.m. on the weekend, making it the ideal place to hit up after a punk show or a reckless night of bar-hopping. Back then, the restaurant itself doubled as a neighborhood dive bar of sorts, with pizza eaters squeezing shoulder-to-shoulder at the counter to enjoy pitchers of cold Stella and a thrash metal–heavy playlist with their meal.\u003c/p>\n\u003cp>Times change, of course. These days, Golden Boy is strictly takeout only. It now closes at 9 p.m. on weekdays, and 11 p.m. on weekends. But even in its streamlined form, the restaurant remains one of the best spots in the city to grab a bite late at night. At a little before 10 o’clock on a recent Friday night, you could still spot the pizzeria’s iconic neon sign (an enormous hand, lit up in red and green, its index finger pointing the way) from several blocks away. The line outside seemed as long as it had ever been, maybe nine or 10 customers deep — an ethnically diverse crowd, mostly in their 20s or 30s. Because there isn’t any dine-in option, some took off in their cars as they’d gotten their pizzas. A few took their slices into the cocktail bar next door; a few more, like us, found a spot on the sidewalk where they could lean against a wall and eat their pizza standing up, like a proper street food.\u003c/p>\n\u003cfigure id=\"attachment_13959811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959811\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2.jpg\" alt=\"Illustration: A line of customers waiting outside of Golden Boy Pizza.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Even though it’s no longer open past 2 a.m. on the weekend, Golden Boy Pizza remains a popular late-night destination in North Beach. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I love about Golden Boy is its commitment to selling just pizza, nothing else — no perfunctory salad or chicken wings. (If you want a balanced, multicourse meal, there are plenty of other places in North Beach that’ll do the job.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The pizza, meanwhile, is uniquely and idiosyncratically Bay Area. A Golden Boy pie’s thick crust and rectangular shape predate the region’s recent wave of trendy, right-angled Detroit-style pizzas by about 40 years — though no one would confuse the two styles. According to its official backstory, a Golden Boy “San Francilian” pie is basically “\u003ca href=\"https://www.goldenboypizza.com/sanfrancisco.php\">focaccia with pizza topping\u003c/a>.” That description might lead you to imagine a pizza with a spongy or bready texture, but the most remarkable thing about a Golden Boy slice is how light and airy it is once you’ve bitten into its golden-brown, impeccably crunchy bottom. Though I’ve never tested the theory, I \u003ci>feel\u003c/i> like I could eat 100 slices without feeling uncomfortably full.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13958926,arts_13958466,arts_13954597']\u003c/span>\u003c/span>It’s a tempting prospect, too, because the pizza’s components are so well-balanced and delicious — the juicy, thick red sauce (hands-down one of the best in the Bay); the generous amount of stretchy cheese; the charred, squared-off edges on each coveted corner slice. The toppings list is short and sweet, not veering far beyond pepperoni, sausage and a few simple vegetables. The clam-and-garlic pie is the cult favorite of the bunch, topped with chewy baby clams, enough garlic to bowl you over and linger on your breath, and a flurry of chopped parsley to act as a fresh counterpoint. How good is it? If we were sculpting a Mount Rushmore of Bay Area pizzas, it would easily snag one of the four spots.\u003c/p>\n\u003cp>Golden Boy also does a more standard combination pizza, as well as a tasty vegetarian pie that subs in pesto for the red sauce. During our recent visit, however, we found ourselves gravitating toward the simplest pizzas — the plain cheese slice and the classic, no-frills pepperoni. Without any fussy toppings to distract, we marinated in that perfect union of cheese, sauce and ethereal crust.\u003c/p>\n\u003cp>I don’t know if this is the best slice in San Francisco, but it sure \u003ci>felt\u003c/i> like it was. Standing there hunched over outside in the lamplight, balancing the pizza box in one hand and a can of soda in the other while we ate. Cars whizzed past. A saxophone guy on the opposite street corner was playing something plaintive and jazzy. In that moment, it was hard to imagine anything better.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://goldenboypizza.com/\">\u003ci>Golden Boy Pizza’s\u003c/i>\u003c/a>\u003ci> original North Beach location is open Sunday through Thursday 11:30 a.m.–9 p.m. and Friday to Saturday 11:30 a.m.–11 p.m. at 542 Green St. in San Francisco. There’s also a San Mateo location and a forthcoming location at 1447 Taraval St., in the Parkside neighborhood of SF.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The legendary North Beach pizzeria is still drawing long lines and serving delicious, square late-night slices. ","status":"publish","parent":0,"modified":1718311524,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":981},"headData":{"title":"Golden Boy Pizza Is a Late-Night Classic in San Francisco | KQED","description":"The legendary North Beach pizzeria is still drawing long lines and serving delicious, square late-night slices. ","ogTitle":"Golden Boy Pizza Is Where You Want To End Your Night","ogDescription":"","ogImgId":"","twTitle":"Golden Boy Pizza Is Where You Want To End Your Night","twDescription":"","twImgId":"","socialTitle":"Golden Boy Pizza Is a Late-Night Classic in San Francisco %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Golden Boy Pizza Is Where You Want To End Your Night","datePublished":"2024-06-13T13:45:24-07:00","dateModified":"2024-06-13T13:45:24-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"nprStoryId":"kqed-13959808","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13959808/golden-boy-pizza-north-beach-sf-late-night","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13959812\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959812\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy.jpg\" alt=\"Two men devour a pizza straight out of the box while standing in a crowd of other customers.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating a Golden Boy slice while standing on the sidewalk late at night is an indelible San Francisco experience. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>If you’re a lifelong San Franciscan, chances are you’ve grabbed a slice at \u003ca href=\"https://goldenboypizza.com/\">Golden Boy Pizza\u003c/a>.\u003c/p>\n\u003cp>Or to be more specific: If your misspent youth involved hanging around the vicinity of North Beach late at night, you’ve probably burned the roof of your mouth scarfing down a Golden Boy clam-and-garlic slice while standing on the sidewalk well past midnight.\u003c/p>\n\u003cp>Ever since Golden Boy’s original Green Street location opened in 1978, the pizzeria has been an indelible fixture of San Francisco’s late-night scene. Pre-pandemic, and for the bulk of its 40-plus-year heyday as an after-hours hangout, Golden Boy was open past 2 a.m. on the weekend, making it the ideal place to hit up after a punk show or a reckless night of bar-hopping. Back then, the restaurant itself doubled as a neighborhood dive bar of sorts, with pizza eaters squeezing shoulder-to-shoulder at the counter to enjoy pitchers of cold Stella and a thrash metal–heavy playlist with their meal.\u003c/p>\n\u003cp>Times change, of course. These days, Golden Boy is strictly takeout only. It now closes at 9 p.m. on weekdays, and 11 p.m. on weekends. But even in its streamlined form, the restaurant remains one of the best spots in the city to grab a bite late at night. At a little before 10 o’clock on a recent Friday night, you could still spot the pizzeria’s iconic neon sign (an enormous hand, lit up in red and green, its index finger pointing the way) from several blocks away. The line outside seemed as long as it had ever been, maybe nine or 10 customers deep — an ethnically diverse crowd, mostly in their 20s or 30s. Because there isn’t any dine-in option, some took off in their cars as they’d gotten their pizzas. A few took their slices into the cocktail bar next door; a few more, like us, found a spot on the sidewalk where they could lean against a wall and eat their pizza standing up, like a proper street food.\u003c/p>\n\u003cfigure id=\"attachment_13959811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959811\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2.jpg\" alt=\"Illustration: A line of customers waiting outside of Golden Boy Pizza.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/Goldenboy2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Even though it’s no longer open past 2 a.m. on the weekend, Golden Boy Pizza remains a popular late-night destination in North Beach. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I love about Golden Boy is its commitment to selling just pizza, nothing else — no perfunctory salad or chicken wings. (If you want a balanced, multicourse meal, there are plenty of other places in North Beach that’ll do the job.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The pizza, meanwhile, is uniquely and idiosyncratically Bay Area. A Golden Boy pie’s thick crust and rectangular shape predate the region’s recent wave of trendy, right-angled Detroit-style pizzas by about 40 years — though no one would confuse the two styles. According to its official backstory, a Golden Boy “San Francilian” pie is basically “\u003ca href=\"https://www.goldenboypizza.com/sanfrancisco.php\">focaccia with pizza topping\u003c/a>.” That description might lead you to imagine a pizza with a spongy or bready texture, but the most remarkable thing about a Golden Boy slice is how light and airy it is once you’ve bitten into its golden-brown, impeccably crunchy bottom. Though I’ve never tested the theory, I \u003ci>feel\u003c/i> like I could eat 100 slices without feeling uncomfortably full.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13958926,arts_13958466,arts_13954597","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>It’s a tempting prospect, too, because the pizza’s components are so well-balanced and delicious — the juicy, thick red sauce (hands-down one of the best in the Bay); the generous amount of stretchy cheese; the charred, squared-off edges on each coveted corner slice. The toppings list is short and sweet, not veering far beyond pepperoni, sausage and a few simple vegetables. The clam-and-garlic pie is the cult favorite of the bunch, topped with chewy baby clams, enough garlic to bowl you over and linger on your breath, and a flurry of chopped parsley to act as a fresh counterpoint. How good is it? If we were sculpting a Mount Rushmore of Bay Area pizzas, it would easily snag one of the four spots.\u003c/p>\n\u003cp>Golden Boy also does a more standard combination pizza, as well as a tasty vegetarian pie that subs in pesto for the red sauce. During our recent visit, however, we found ourselves gravitating toward the simplest pizzas — the plain cheese slice and the classic, no-frills pepperoni. Without any fussy toppings to distract, we marinated in that perfect union of cheese, sauce and ethereal crust.\u003c/p>\n\u003cp>I don’t know if this is the best slice in San Francisco, but it sure \u003ci>felt\u003c/i> like it was. Standing there hunched over outside in the lamplight, balancing the pizza box in one hand and a can of soda in the other while we ate. Cars whizzed past. A saxophone guy on the opposite street corner was playing something plaintive and jazzy. In that moment, it was hard to imagine anything better.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://goldenboypizza.com/\">\u003ci>Golden Boy Pizza’s\u003c/i>\u003c/a>\u003ci> original North Beach location is open Sunday through Thursday 11:30 a.m.–9 p.m. and Friday to Saturday 11:30 a.m.–11 p.m. at 542 Green St. in San Francisco. There’s also a San Mateo location and a forthcoming location at 1447 Taraval St., in the Parkside neighborhood of SF.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13959808/golden-boy-pizza-north-beach-sf-late-night","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_8805","arts_5732","arts_14730","arts_1146","arts_21928"],"featImg":"arts_13959810","label":"source_arts_13959808"},"arts_13959765":{"type":"posts","id":"arts_13959765","meta":{"index":"posts_1716263798","site":"arts","id":"13959765","score":null,"sort":[1718308825000]},"guestAuthors":[],"slug":"best-filipino-restaurant-oakland-tipunan-ghost-kitchen","title":"The Best Filipino Restaurant in the Bay Area Isn’t a Restaurant at All","publishDate":1718308825,"format":"standard","headTitle":"The Best Filipino Restaurant in the Bay Area Isn’t a Restaurant at All | KQED","labelTerm":{},"content":"\u003cp>\u003cstrong>\u003cem>Frisco Foodies is a recurring column in which a San Francisco local shares food memories of growing up in a now rapidly changing city.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[dropcap]I[/dropcap]n 1986, when my family first moved to San Francisco from Angeles City, in the Philippines, we were enamored with American fast food: seafood pizza at Shakey’s and Uno’s deep dish on Friday nights, a bucket of KFC with corn and coleslaw, and a “choco shake” from the “McDo’s” drive-thru on Gellert on the way to Lolo’s house.\u003c/p>\n\u003cp>But on special occasions, we would gather the family for a big Filipino feast. We’d head to Fiesta Filipina in Daly City and eat pancit palabok and lechon kawali in an upscale setting, amongst other Filipinos who longed for that sense of community. I remember shifting uncomfortably on the bamboo chairs that mirrored my own living room set at home, my mom always urging me to order the fresh young coconut juice with the red straw peeking out of its top hat, and the halo-halo for dessert. Though we usually ate these dishes at home, the experience of enjoying them out among our people was what made growing up Pinay in The City feel special.\u003c/p>\n\u003cp>Back then, there were so many big Filipino family restaurants to choose from. If you grew up Filipino on the Peninsula in the ’80s and ’90s, you know how to finish the vintage restaurant jingle, “Tito Rey’s…” To this day, any Gen Xer or elder Millennial worth their soy sauce will respond, “…Night or Day!” The bustling 200-seat eatery-turned-nightclub in South San Francisco, with its full bar and ballroom, accommodated the large wave of Filipinos who immigrated to the Bay Area after World War II, increasing the population fivefold. Sadly, the restaurant is no longer around, but the memories of that jingle — and a time when newly-immigrated parents like mine had a place to dine, drink and dance the night away — are burned into my brain.\u003c/p>\n\u003cfigure id=\"attachment_13959780\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959780\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant.jpg\" alt=\"Vintage photo of a man singing karaoke at a Filipino restaurant in the 1980s. A group of children seated at a table look on.\" width=\"2000\" height=\"1372\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-800x549.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-1020x700.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-768x527.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-1536x1054.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-1920x1317.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A young Rocky Rivera (2nd from the right, in green) watches a karaoke singer at a restaurant in Angeles City in the Philippines during the mid-1980s. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And as we grew older, it was South City establishments like Tito Rey’s and Solita’s that allowed my dance troupe to use their restaurant as a venue because they always had a ballroom — or, at the very least, a dance floor. It was there that I learned that a “Filipino goodbye” was the opposite of an \u003ca href=\"https://slate.com/human-interest/2023/09/irish-goodbye-exit-why-chronic-illness.html\">Irish one\u003c/a>. Kids like me would whine to their parents “Can we go now?” while they made their leisurely rounds bidding farewell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s hard to imagine doing the same now that I’m the parent. It seems like most of today’s Filipino restaurants have either gone fine dining or fast fusion — and, in the meantime, all of those big, family-focused spots have closed. None of the new places are jumping on a Saturday night with a live cover band and couples dressed to the nines, cha-cha-ing it up to the latest hits. Those “third places” for Bay Area Filipinos have largely disappeared, even as our food has finally hit the mainstream. Few places are providing for our need to be fed \u003ci>and\u003c/i> entertained.\u003c/p>\n\u003cp>To be honest, not many of them are serving the kind of Filipino food I want to eat either. This upbringing of abundance made my palate sharp, discerning and always waxing nostalgic. I constantly compare the food at local Fil-Am restaurants to my own mother or grandmother’s style of cooking. And since both sides of my family hail from Pampanga, the culinary capital of the Philippines, I’m not often impressed.\u003c/p>\n\u003cfigure id=\"attachment_13957299\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957299\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED.jpg\" alt=\"Pork sisig in a plastic takeout container.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An order of Tipunan’s pork sisig, served in a takeout container. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Until one day in 2020 when I \u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">really needed a plate of comfort food\u003c/a> and found it at Tipunan in Oakland — in my opinion, the best classic Filipino food in all of the Bay Area. Deep in the throes of the pandemic, the restaurant’s rich pork belly kare-kare and tangy sinigang provided solace when I was grieving the loss of my mother, strengthening my connection to the motherland that I felt was jeopardized after her passing. And when my father-in-law passed six months after that, we put a plate of his favorite — pork sisig — on our family altar, again courtesy of Tipunan. We ate a lot of takeout during that time, with condolences offered in the form of Venmo pings and food delivery gift cards. It was the ideal consolation for the void we all felt, except for one thing: The place didn’t exist. Which is to say, it didn’t have a physical restaurant space beyond its DoorDash ordering menu.\u003c/p>\n\u003cp style=\"text-align: center\">***\u003c/p>\n\u003cp>On a recent Friday, Chef Kai Torres-Cansino meets me in the small dining area of Oakland Food Hall, a ghost kitchen facility off East 12th, along with her partner in life and business, Jojo Cansino. They are the founders of Tipunan, which in Tagalog means “gathering place”— an irony not lost on me when I made a vow to finally track them down. Before they moved into this new space in Jingletown, there was no dine-in portion of the restaurant, just a kitchen a few blocks away off East 18th. Even now, the handful of picnic tables outside their new facility are mostly occupied by DoorDash drivers rather than actual customers.\u003c/p>\n\u003cfigure id=\"attachment_13957303\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957303\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED.jpg\" alt=\"Exterior of the Oakland Food Hall ghost kitchen facility.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of Oakland Food Hall, which markets itself as a “restaurant co-op” primarily specializing in to-go meals. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside these ghost kitchens, Chef Kai cooks her homestyle dishes from Bicol and Pampanga, the cities in the Philippines where her mother and father grew up, respectively. These recipes were passed down from generation to generation, and growing up, she remembers experiencing them most vividly during big reunions with her father’s side of the family in Pampanga.\u003c/p>\n\u003cp>“Have you tried my tocino?” she asks, referring to the specialty dish of sweet marinated pork. “I really love it because it’s really Kapampangan tocino.” She tells me about how she tweaked the recipe to make it taste more similar to the carabao style that’s popular in her hometown. “It’s a little bit sweet-and-sour taste but very Kapampangan. It’s so good,” she says with pride.\u003c/p>\n\u003cp>Growing up, she learned how to cook from her mom: first chopping tomatoes, then moving up to boiling water and, later, sautéeing and grilling. Her family owned bowling lanes in Manila and Pampanga, so they always ran a cafe on-site, giving Kai the experience to know what good food should taste like — and, more importantly, how to make it to order.\u003c/p>\n\u003cfigure id=\"attachment_13957298\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957298\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A spread of Filipino dishes includes kare-kare, a classic stew with a thick savory peanut sauce. For dining in, the Oakland Food Hall offers a handful of seats inside and several picnic tables outside — though often these are occupied by delivery app drivers. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this visit to Tipunan, I’ve ordered my usuals: pork rib sinigang, pork sisig, crispy pork belly kare-kare and turon, or caramelized banana lumpia, for dessert. As usual, the sinigang is perfectly sour with tamarind. The kare-kare comes with its savory peanut sauce, bok choy and cabbage kept separate from the ulam, like my Lola used to do, to prevent it from getting soggy — and of course, the crispy pork belly, which takes at least 24 hours to prepare, is spectacular. They also offer healthier tofu versions of their sisig and kare-kare, though Chef Kai stresses that she’s “not a fan of fusion.” “That’s why the food is very classic,” she says.\u003c/p>\n\u003cp>Serving classic Filipino food is easier said than done, as many in the diaspora are extra harsh on businesses that don’t match their taste of home cooking. Any Filipino restaurant will share the same review: “It’s good, but not as good as my Nanay’s and Lola’s.” But Tipunan’s many four- and five-star reviews on DoorDash differ, likening the chef’s cooking to their own family’s spread, a feeling that hits the heart as much as it fills the stomach.\u003c/p>\n\u003cp>While Chef Kai has the seasoned palate, her partner, Jojo, is the one who surprised her with a business proposal. “The idea came about because at home, I don’t do any of the cooking because I am usually busy at work,”Jojo explains. “My wife does all the cooking.” So Jojo proposed starting their own business, at first just selling Kai’s prized banana bread and then, eventually, her Filipino home cooking.\u003c/p>\n\u003cfigure id=\"attachment_13957302\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957302\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED.jpg\" alt=\"A touch screen menu for a Filipino restaurant.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">At Oakland Food Hall, food from over 20 restaurants can be ordered online or on a touchscreen. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have the spirit of an entrepreneur and I’ve been working for myself for, maybe, fifteen years. And [Kai] was working for a corporate food service,” Jojo recalls. She says she inherited that knack for business from her grandmother, Corazon M. Espino, the first woman governor of the Nueva Vizcaya province in the Philippines. Because she and Kai started the business during the pandemic, they prioritized starting small with a kitchen that had a low start-up cost. For a whole year, it was just the two of them working late into the night and washing dishes afterward. When they got an opportunity to relocate to Oakland Food Hall, it was the streamlined system and better access point for delivery drivers that sealed the deal.\u003c/p>\n\u003cp>I must admit that I panicked during the time Tipunan went offline to move locations. I thought to myself that it was too good to be true, wondering about the volatility of starting their business in Oakland, which only has two other traditional Filipino restaurants in the entire city. When they finally went back online, I vowed to track down who was behind this mysterious restaurant with zero social media presence and not even a storefront to promote their business. But now, seeing Tipunan thrive amongst the other kitchens in the food hall, I have hope in this scrappy contender borne from a shared entrepreneurial spirit and love for our culture’s traditional recipes.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13921079,arts_13939383,arts_13956683']\u003c/span>As I look around the massive building that houses over twenty partner restaurants in one place, I marvel at its capacity to feed the community, while also employing multiple businesses in one location. It touts itself as a “restaurant co-op” whose mission is “to become your go-to spot for to-go meal.” Inside is a maze of kitchens that are more similar to studios in Hollywood lots than actual restaurants. It’s hard to tell if these “cloud” or “ghost kitchens” are good or bad for the actual workers, but they were a necessity during the pandemic when we were all forced to stay at home indefinitely.\u003c/p>\n\u003cp>And since Tipunan moved in from their previous ghost kitchen in May of 2022, they’ve increased their staff to five and expanded their menu to include bulgogi tacos and burritos. “Some people lost their job and closed their restaurants during the pandemic, and we were the lucky ones because that’s when Tipunan was born,” says Kai. Unlike a full-service restaurant, they’ve been able to experiment with new items and ideas with lower risk, first introducing them to existing customers before branching out.\u003c/p>\n\u003cp>Deep down, however, Jojo still wishes they could open a dine-in location. In fact, the couple first met at a \u003ca href=\"https://thefortsf.com/\">Filipino restaurant on the Peninsula \u003c/a>— one that still has events and live music on Saturday nights. “I want to have a space like that, where people on the weekends say, ‘Hey what are you doing? Let’s go hang out at Tipunan. Let’s get something to eat.’ And when you get there, there’s entertainment, we have fun and we create memories,” she says. The most important thing, however, is that they now have a business that’s able to support five employees. “That to me, is rewarding by itself.”\u003c/p>\n\u003cfigure id=\"attachment_13957300\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957300\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED.jpg\" alt='Two Filipino women in black \"Tipunan\" shirts sit laughinh on a picnic table.' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Founders Jojo Cansino (left) and Chef Kai Torres-Cansino sit on a picnic table outside of Tipunan’s ghost kitchen facility. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With so many full-fledged restaurants in the Bay Area still unable to operate seven days a week, those childhood memories of being out and about eating FIlipino food with my family feel like \u003ca href=\"https://www.foundsf.org/index.php?title=DALY_CITY:_THE_NEW_FILIPINOTOWN\">ancient history\u003c/a>. Hearing elders belt out karaoke hits, their voices hoarse with raucous laughter and drowned in San Miguel beer, felt like a piece of home — except it was right there in South City. A place to find the love of your life, even, like Kai and Jojo did.\u003c/p>\n\u003cp>For now, I’m just grateful that a place like Tipunan exists to preserve those old recipes and to feed us during all of those important family celebrations — even if we’re laying out the takeout cartons on the dining room table at home.\u003c/p>\n\u003cp>And, for Chef Kai, at least, the idea of running one of those big family restaurants that used to rule the Bay Area’s Filipino scene is more than a little daunting. “At this kitchen, we’re already here 12 hours a day. How much more at a dine-in to maintain the consistency and quality, and then have the entertainment and bar? I’m gonna be drunk every night!” she laughs.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://tipunan.com/\">\u003ci>Tipunan\u003c/i>\u003c/a>\u003ci> is open for \u003c/i>\u003ca href=\"https://tipunan.com/order-online\">\u003ci>online orders\u003c/i>\u003c/a>\u003ci>, with pickup available at 2353 E.12th St. in Oakland.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has four musical projects out, three of those with her label Beatrock Music. She released her first book, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera, \u003cem> in 2021\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Tipunan is serving the Bay's most delicious, most traditional Filipino food out of an Oakland ghost kitchen.","status":"publish","parent":0,"modified":1718559219,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":2438},"headData":{"title":"The Bay Area's Best Filipino Restaurant Is Run Out of a Ghost Kitchen | KQED","description":"Tipunan is serving the Bay's most delicious, most traditional Filipino food out of an Oakland ghost kitchen.","ogTitle":"The Best Filipino Restaurant in the Bay Area Isn’t a Restaurant at All","ogDescription":"","ogImgId":"","twTitle":"The Best Filipino Restaurant in the Bay Area Isn’t a Restaurant at All","twDescription":"","twImgId":"","socialTitle":"The Bay Area's Best Filipino Restaurant Is Run Out of a Ghost Kitchen %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Best Filipino Restaurant in the Bay Area Isn’t a Restaurant at All","datePublished":"2024-06-13T13:00:25-07:00","dateModified":"2024-06-16T10:33:39-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Frisco Foodies","sourceUrl":"https://www.kqed.org/arts/tag/frisco-foodies","sticky":false,"nprStoryId":"kqed-13959765","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13959765/best-filipino-restaurant-oakland-tipunan-ghost-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Frisco Foodies is a recurring column in which a San Francisco local shares food memories of growing up in a now rapidly changing city.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n 1986, when my family first moved to San Francisco from Angeles City, in the Philippines, we were enamored with American fast food: seafood pizza at Shakey’s and Uno’s deep dish on Friday nights, a bucket of KFC with corn and coleslaw, and a “choco shake” from the “McDo’s” drive-thru on Gellert on the way to Lolo’s house.\u003c/p>\n\u003cp>But on special occasions, we would gather the family for a big Filipino feast. We’d head to Fiesta Filipina in Daly City and eat pancit palabok and lechon kawali in an upscale setting, amongst other Filipinos who longed for that sense of community. I remember shifting uncomfortably on the bamboo chairs that mirrored my own living room set at home, my mom always urging me to order the fresh young coconut juice with the red straw peeking out of its top hat, and the halo-halo for dessert. Though we usually ate these dishes at home, the experience of enjoying them out among our people was what made growing up Pinay in The City feel special.\u003c/p>\n\u003cp>Back then, there were so many big Filipino family restaurants to choose from. If you grew up Filipino on the Peninsula in the ’80s and ’90s, you know how to finish the vintage restaurant jingle, “Tito Rey’s…” To this day, any Gen Xer or elder Millennial worth their soy sauce will respond, “…Night or Day!” The bustling 200-seat eatery-turned-nightclub in South San Francisco, with its full bar and ballroom, accommodated the large wave of Filipinos who immigrated to the Bay Area after World War II, increasing the population fivefold. Sadly, the restaurant is no longer around, but the memories of that jingle — and a time when newly-immigrated parents like mine had a place to dine, drink and dance the night away — are burned into my brain.\u003c/p>\n\u003cfigure id=\"attachment_13959780\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959780\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant.jpg\" alt=\"Vintage photo of a man singing karaoke at a Filipino restaurant in the 1980s. A group of children seated at a table look on.\" width=\"2000\" height=\"1372\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-800x549.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-1020x700.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-768x527.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-1536x1054.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/FF-5-1980s-filipino-restaurant-1920x1317.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A young Rocky Rivera (2nd from the right, in green) watches a karaoke singer at a restaurant in Angeles City in the Philippines during the mid-1980s. \u003ccite>(Courtesy of Rocky Rivera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And as we grew older, it was South City establishments like Tito Rey’s and Solita’s that allowed my dance troupe to use their restaurant as a venue because they always had a ballroom — or, at the very least, a dance floor. It was there that I learned that a “Filipino goodbye” was the opposite of an \u003ca href=\"https://slate.com/human-interest/2023/09/irish-goodbye-exit-why-chronic-illness.html\">Irish one\u003c/a>. Kids like me would whine to their parents “Can we go now?” while they made their leisurely rounds bidding farewell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s hard to imagine doing the same now that I’m the parent. It seems like most of today’s Filipino restaurants have either gone fine dining or fast fusion — and, in the meantime, all of those big, family-focused spots have closed. None of the new places are jumping on a Saturday night with a live cover band and couples dressed to the nines, cha-cha-ing it up to the latest hits. Those “third places” for Bay Area Filipinos have largely disappeared, even as our food has finally hit the mainstream. Few places are providing for our need to be fed \u003ci>and\u003c/i> entertained.\u003c/p>\n\u003cp>To be honest, not many of them are serving the kind of Filipino food I want to eat either. This upbringing of abundance made my palate sharp, discerning and always waxing nostalgic. I constantly compare the food at local Fil-Am restaurants to my own mother or grandmother’s style of cooking. And since both sides of my family hail from Pampanga, the culinary capital of the Philippines, I’m not often impressed.\u003c/p>\n\u003cfigure id=\"attachment_13957299\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957299\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED.jpg\" alt=\"Pork sisig in a plastic takeout container.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-16-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An order of Tipunan’s pork sisig, served in a takeout container. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Until one day in 2020 when I \u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">really needed a plate of comfort food\u003c/a> and found it at Tipunan in Oakland — in my opinion, the best classic Filipino food in all of the Bay Area. Deep in the throes of the pandemic, the restaurant’s rich pork belly kare-kare and tangy sinigang provided solace when I was grieving the loss of my mother, strengthening my connection to the motherland that I felt was jeopardized after her passing. And when my father-in-law passed six months after that, we put a plate of his favorite — pork sisig — on our family altar, again courtesy of Tipunan. We ate a lot of takeout during that time, with condolences offered in the form of Venmo pings and food delivery gift cards. It was the ideal consolation for the void we all felt, except for one thing: The place didn’t exist. Which is to say, it didn’t have a physical restaurant space beyond its DoorDash ordering menu.\u003c/p>\n\u003cp style=\"text-align: center\">***\u003c/p>\n\u003cp>On a recent Friday, Chef Kai Torres-Cansino meets me in the small dining area of Oakland Food Hall, a ghost kitchen facility off East 12th, along with her partner in life and business, Jojo Cansino. They are the founders of Tipunan, which in Tagalog means “gathering place”— an irony not lost on me when I made a vow to finally track them down. Before they moved into this new space in Jingletown, there was no dine-in portion of the restaurant, just a kitchen a few blocks away off East 18th. Even now, the handful of picnic tables outside their new facility are mostly occupied by DoorDash drivers rather than actual customers.\u003c/p>\n\u003cfigure id=\"attachment_13957303\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957303\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED.jpg\" alt=\"Exterior of the Oakland Food Hall ghost kitchen facility.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-43-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of Oakland Food Hall, which markets itself as a “restaurant co-op” primarily specializing in to-go meals. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside these ghost kitchens, Chef Kai cooks her homestyle dishes from Bicol and Pampanga, the cities in the Philippines where her mother and father grew up, respectively. These recipes were passed down from generation to generation, and growing up, she remembers experiencing them most vividly during big reunions with her father’s side of the family in Pampanga.\u003c/p>\n\u003cp>“Have you tried my tocino?” she asks, referring to the specialty dish of sweet marinated pork. “I really love it because it’s really Kapampangan tocino.” She tells me about how she tweaked the recipe to make it taste more similar to the carabao style that’s popular in her hometown. “It’s a little bit sweet-and-sour taste but very Kapampangan. It’s so good,” she says with pride.\u003c/p>\n\u003cp>Growing up, she learned how to cook from her mom: first chopping tomatoes, then moving up to boiling water and, later, sautéeing and grilling. Her family owned bowling lanes in Manila and Pampanga, so they always ran a cafe on-site, giving Kai the experience to know what good food should taste like — and, more importantly, how to make it to order.\u003c/p>\n\u003cfigure id=\"attachment_13957298\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957298\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-14-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A spread of Filipino dishes includes kare-kare, a classic stew with a thick savory peanut sauce. For dining in, the Oakland Food Hall offers a handful of seats inside and several picnic tables outside — though often these are occupied by delivery app drivers. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During this visit to Tipunan, I’ve ordered my usuals: pork rib sinigang, pork sisig, crispy pork belly kare-kare and turon, or caramelized banana lumpia, for dessert. As usual, the sinigang is perfectly sour with tamarind. The kare-kare comes with its savory peanut sauce, bok choy and cabbage kept separate from the ulam, like my Lola used to do, to prevent it from getting soggy — and of course, the crispy pork belly, which takes at least 24 hours to prepare, is spectacular. They also offer healthier tofu versions of their sisig and kare-kare, though Chef Kai stresses that she’s “not a fan of fusion.” “That’s why the food is very classic,” she says.\u003c/p>\n\u003cp>Serving classic Filipino food is easier said than done, as many in the diaspora are extra harsh on businesses that don’t match their taste of home cooking. Any Filipino restaurant will share the same review: “It’s good, but not as good as my Nanay’s and Lola’s.” But Tipunan’s many four- and five-star reviews on DoorDash differ, likening the chef’s cooking to their own family’s spread, a feeling that hits the heart as much as it fills the stomach.\u003c/p>\n\u003cp>While Chef Kai has the seasoned palate, her partner, Jojo, is the one who surprised her with a business proposal. “The idea came about because at home, I don’t do any of the cooking because I am usually busy at work,”Jojo explains. “My wife does all the cooking.” So Jojo proposed starting their own business, at first just selling Kai’s prized banana bread and then, eventually, her Filipino home cooking.\u003c/p>\n\u003cfigure id=\"attachment_13957302\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957302\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED.jpg\" alt=\"A touch screen menu for a Filipino restaurant.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-38-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">At Oakland Food Hall, food from over 20 restaurants can be ordered online or on a touchscreen. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have the spirit of an entrepreneur and I’ve been working for myself for, maybe, fifteen years. And [Kai] was working for a corporate food service,” Jojo recalls. She says she inherited that knack for business from her grandmother, Corazon M. Espino, the first woman governor of the Nueva Vizcaya province in the Philippines. Because she and Kai started the business during the pandemic, they prioritized starting small with a kitchen that had a low start-up cost. For a whole year, it was just the two of them working late into the night and washing dishes afterward. When they got an opportunity to relocate to Oakland Food Hall, it was the streamlined system and better access point for delivery drivers that sealed the deal.\u003c/p>\n\u003cp>I must admit that I panicked during the time Tipunan went offline to move locations. I thought to myself that it was too good to be true, wondering about the volatility of starting their business in Oakland, which only has two other traditional Filipino restaurants in the entire city. When they finally went back online, I vowed to track down who was behind this mysterious restaurant with zero social media presence and not even a storefront to promote their business. But now, seeing Tipunan thrive amongst the other kitchens in the food hall, I have hope in this scrappy contender borne from a shared entrepreneurial spirit and love for our culture’s traditional recipes.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13921079,arts_13939383,arts_13956683","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>As I look around the massive building that houses over twenty partner restaurants in one place, I marvel at its capacity to feed the community, while also employing multiple businesses in one location. It touts itself as a “restaurant co-op” whose mission is “to become your go-to spot for to-go meal.” Inside is a maze of kitchens that are more similar to studios in Hollywood lots than actual restaurants. It’s hard to tell if these “cloud” or “ghost kitchens” are good or bad for the actual workers, but they were a necessity during the pandemic when we were all forced to stay at home indefinitely.\u003c/p>\n\u003cp>And since Tipunan moved in from their previous ghost kitchen in May of 2022, they’ve increased their staff to five and expanded their menu to include bulgogi tacos and burritos. “Some people lost their job and closed their restaurants during the pandemic, and we were the lucky ones because that’s when Tipunan was born,” says Kai. Unlike a full-service restaurant, they’ve been able to experiment with new items and ideas with lower risk, first introducing them to existing customers before branching out.\u003c/p>\n\u003cp>Deep down, however, Jojo still wishes they could open a dine-in location. In fact, the couple first met at a \u003ca href=\"https://thefortsf.com/\">Filipino restaurant on the Peninsula \u003c/a>— one that still has events and live music on Saturday nights. “I want to have a space like that, where people on the weekends say, ‘Hey what are you doing? Let’s go hang out at Tipunan. Let’s get something to eat.’ And when you get there, there’s entertainment, we have fun and we create memories,” she says. The most important thing, however, is that they now have a business that’s able to support five employees. “That to me, is rewarding by itself.”\u003c/p>\n\u003cfigure id=\"attachment_13957300\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957300\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED.jpg\" alt='Two Filipino women in black \"Tipunan\" shirts sit laughinh on a picnic table.' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240503-TIPUNAN-20-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Founders Jojo Cansino (left) and Chef Kai Torres-Cansino sit on a picnic table outside of Tipunan’s ghost kitchen facility. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With so many full-fledged restaurants in the Bay Area still unable to operate seven days a week, those childhood memories of being out and about eating FIlipino food with my family feel like \u003ca href=\"https://www.foundsf.org/index.php?title=DALY_CITY:_THE_NEW_FILIPINOTOWN\">ancient history\u003c/a>. Hearing elders belt out karaoke hits, their voices hoarse with raucous laughter and drowned in San Miguel beer, felt like a piece of home — except it was right there in South City. A place to find the love of your life, even, like Kai and Jojo did.\u003c/p>\n\u003cp>For now, I’m just grateful that a place like Tipunan exists to preserve those old recipes and to feed us during all of those important family celebrations — even if we’re laying out the takeout cartons on the dining room table at home.\u003c/p>\n\u003cp>And, for Chef Kai, at least, the idea of running one of those big family restaurants that used to rule the Bay Area’s Filipino scene is more than a little daunting. “At this kitchen, we’re already here 12 hours a day. How much more at a dine-in to maintain the consistency and quality, and then have the entertainment and bar? I’m gonna be drunk every night!” she laughs.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://tipunan.com/\">\u003ci>Tipunan\u003c/i>\u003c/a>\u003ci> is open for \u003c/i>\u003ca href=\"https://tipunan.com/order-online\">\u003ci>online orders\u003c/i>\u003c/a>\u003ci>, with pickup available at 2353 E.12th St. in Oakland.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kqed.org/arts/13921079/mom-tribute-dia-de-los-muertos-filipino-food-altar-frisco-foodies\">Rocky Rivera\u003c/a> is a journalist, emcee, author and activist from San Francisco. She has four musical projects out, three of those with her label Beatrock Music. She released her first book, entitled \u003c/em>Snakeskin: Essays by Rocky Rivera, \u003cem> in 2021\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13959765/best-filipino-restaurant-oakland-tipunan-ghost-kitchen","authors":["11846"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_14183","arts_1297","arts_18971","arts_1143","arts_4200"],"featImg":"arts_13957301","label":"source_arts_13959765"},"arts_13959669":{"type":"posts","id":"arts_13959669","meta":{"index":"posts_1716263798","site":"arts","id":"13959669","score":null,"sort":[1718224460000]},"guestAuthors":[],"slug":"the-laundromat-pizza-outer-richmond-musicians-bands-staff","title":"Your Favorite Local Band Member Is Serving You Pizza in the Outer Richmond","publishDate":1718224460,"format":"standard","headTitle":"Your Favorite Local Band Member Is Serving You Pizza in the Outer Richmond | KQED","labelTerm":{},"content":"\u003cp>On Wednesday evenings, Alex Wolfert feels like he’s on stage — even if none of his three bands is performing that night.\u003c/p>\n\u003cp>That’s because Wolfert, 24, works Wednesdays at \u003ca href=\"https://www.thelaundromatsf.com/\">The Laundromat\u003c/a> — a bagels-in-the-morning, pizzas-and-wine-in-the-evening spot in San Francisco’s Outer Richmond that doubles as a micro-community of the city’s indie musicians. Hours pass to the hum of vinyl LPs from its sizable collection, dough and industry advice are thrown and caught, band tees are complimented. Co-workers’ demos are played on shared rides home, and employees cover shifts when others play shows or go on tour.\u003c/p>\n\u003cp>But mainly, The Laundromat’s supportive, tight-knit staff show that the artist’s tradition of working behind a counter on the nights not spent on stage is alive and well in an increasingly unaffordable, tech-centered city.\u003c/p>\n\u003cfigure id=\"attachment_13959564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959564\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alex Wolfert serves orders at The Laundromat, where he works alongside other musicians from San Francisco bands. Wolfert plays in Uncle Chris, Double Helix Peace Treaty and Starfish Prime. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a typical shift, Wolfert, with his easy smile, might step outside to wipe down a table, passing the hour-long line and white horizon of Ocean Beach. His thoughts will race: He needs to text Joey he can record this week; Korey wants to rehearse next week; that one party needs water; two tables need to be set. Then he’ll grab a mushroom combo, balancing dipping dishes of honey and ranch between his fingers, and slide them all onto a crowded table.\u003c/p>\n\u003cp>As the phone rings, he’ll notice the Groove Armada record is on the penultimate track of Side B.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“One! More! Song!” he chirps in these moments over the beat to co-workers, Max Edelman, 29 (drummer for alt-rock band \u003ca href=\"https://www.instagram.com/sourwidows\">Sour Widows\u003c/a> and black metal band \u003ca href=\"https://www.instagram.com/rokeblackmetal/\">Roke\u003c/a>), and Eva Treadway, 29 (guitarist in the ’60s-style pop band \u003ca href=\"https://www.instagram.com/theshesmusic/\">The She’s\u003c/a> and the noisy ’90s-style rock group \u003ca href=\"https://www.instagram.com/world_smasher/\">World Smasher\u003c/a>). Edelman might be pouring a skin-contact orange wine into one patron’s glass while Treadway — wearing a baseball cap with the word “Laundromat” in a squiggly font, designed by \u003ca href=\"https://www.instagram.com/secret.cobra.information/\">Trey Flanigan\u003c/a> of local band \u003ca href=\"https://pardoner.bandcamp.com/\">Pardoner\u003c/a> — pours a chilled red into another. A sausage pie’s ready for delivery. The phone’s ringing again.\u003c/p>\n\u003cfigure id=\"attachment_13959565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959565\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eva Treadway and Max Edelman work behind the bar at The Laundromat. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Busy nights like these are exhilarating to Wolfert. It’s like when his fingers are on the bass strings at Kilowatt or the Knockout. He plays with the jazz-inspired indie-pop group \u003ca href=\"https://www.kqed.org/news/11985883/uncle-chris-dove-on-the-ocean\">Uncle Chris,\u003c/a> the rock-driven songwriting-forward alt-pop of \u003ca href=\"https://www.instagram.com/starfishprime999/\">Starfish Prime\u003c/a> and the gritty, edgy sounds of \u003ca href=\"https://www.instagram.com/doublehelix.peacetreaty/\">Double Helix Peace Treaty\u003c/a>. Working at The Laundromat can be like the climax of a song, he says. The crowd is rapt. The band’s locked in. The sound engineer is waving a symbol he can half see. His friends are in the front row making heart hands.\u003c/p>\n\u003cp>There’s a beast flowing through the air at that moment, he says. At The Laundromat, it’s caught and upheld by his co-workers, who are also his friends and some of his favorite musicians, similarly running pizzas or laughing in passing.\u003c/p>\n\u003cp>“There are parallels in service as in performance,” says Treadway just before their shift on a recent Wednesday. “We have our flow and we’re putting on a little bit of a show. Like, you’re providing this environment, you’re helping to curate it and you’re helping it to run, and you’re really fucking leaning on the people around you as your team.”\u003c/p>\n\u003cp>Navigating this organized chaos comes naturally to people who’ve worked together in a collaborative way artistically, Treadway adds, “because so much of being in a band is compromise and truly working together and doing hard things together. I don’t know anyone that’s a working musician in San Francisco that’s not working really, really hard.”\u003c/p>\n\u003cfigure id=\"attachment_13959557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eva Treadway poses for a portrait at The Laundromat. Treadway plays in The She’s and World Smasher. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Musicians have worked service jobs since the beginning of undercompensated music and undercompensated labor. But the marriage’s harmony largely depends on institutional support – especially in San Francisco, where rents are always going up, prices are high and \u003ca href=\"https://www.sfgate.com/local/article/under-100k-low-income-san-francisco-18168899.php\">anyone making less than $100,000 a year is considered low-income\u003c/a>. The Tenderloin rehearsal space shared by two of Wolfert’s bands, a tight room split between five bands total, costs $800 a month. He lives with four roommates, one of whom is a bandmate.\u003c/p>\n\u003cp>When asked how to best support San Francisco’s musicians, Treadway says to tip well and pay in cash. Break out of the “transaction” mindset. Sometimes people forget their waiter is “a cool person who’s working really hard, who has their own interests, who maybe has their own band,” they add.\u003c/p>\n\u003cp>“Supporting your local restaurant is supporting your local musicians,” says Treadway. “Never forget it.”\u003c/p>\n\u003cfigure id=\"attachment_13959555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959555\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Max Edelman poses for a portrait at The Laundromat. Edelman plays in the bands Sour Widows and Roke. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The city’s music scene is a fragile ecosystem, one supported through ticket and merch sales and prenegotiated percentages of the bar. And it’s supported most directly by the musicians themselves, waiting tables and humming a song idea as they grab Table Three’s vegan cheese.\u003c/p>\n\u003cp>Local music survives, says Wolfert, because of places like The Laundromat, and because people in the scene help each other out. Musicians hook other musicians up with places to practice or record; they ask local acts to open when they headline; they let them know when their neighborhood pizza place is hiring.\u003c/p>\n\u003cfigure id=\"attachment_13959563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959563\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alex Wolfert talks with a co-worker at The Laundromat. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“As a musician, I feel like you’re working so many different jobs all at once,” says Edelman. “And then you work your job. And you’re not being paid, usually, for the music aspect.” Edelman, who’s tended bar at The Laundromat for more than a year, learned about the job from an Instagram post by Treadway, right after the two returned to San Francisco from playing South by Southwest.\u003c/p>\n\u003cp>Treadway calls The Laundromat “a project”; Edelman opts for a musician-artist space as well as a culinary spot. Wolfert jokes that people say from the outside, it looks like “a little cult.” (The Laundromat’s musician staff also includes Keith Frerichs of \u003ca href=\"https://www.instagram.com/theumbrellassf/\">The Umbrellas\u003c/a>, who is absent on this particular day to prepare for a North American tour.)\u003c/p>\n\u003cp>When Wolfert worked at a prior pizza place, he says he felt validated as a musician. But there’s validation, and then there’s encouragement from managers and owners. Here, your co-workers and bosses will proactively sit down around a calendar of your upcoming tour dates. They’ll work together to cover shifts; they’ll make it happen.\u003c/p>\n\u003cfigure id=\"attachment_13959559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959559\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bumper stickers by Christopher DeLoach (@thatscoolthankyou on Instagram) hang at the entrance to The Laundromat. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Laundromat co-owners Kevin Rodgers and Jenna O’Connell don’t play music themselves, but both have histories of working with musicians in the service industry. The Laundromat, Rodgers says, is the most musician-concentrated workplace in his career. With so many band members and music lovers on staff, Rodgers says, they all just get it.\u003c/p>\n\u003cp>“Feeling like you’re in a place where your actual artistic endeavors are supported, that feels really important to me as someone who has played music my whole life,” says Treadway. “What makes people whole is being able to participate in their artistic endeavors.”\u003c/p>\n\u003cp>Ever since Treadway started in San Francisco’s music scene, people have said that the scene is dying. That everyone’s moving to L.A. They don’t think that’s true.\u003c/p>\n\u003cp>“There’s always going to be music in San Francisco,” Treadway says. “It’s in the DNA of the city, and has been since before any of us even were considered to exist.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/theumbrellassf/\">The Umbrellas\u003c/a> are currently touring North America, and play \u003ca href=\"https://dice.fm/event/wkpon-the-umbrellas-pocket-full-of-crumbs-and-latitude-29th-jun-kilowatt-san-francisco-tickets?\">Saturday, June 29, at Kilowatt in San Francisco\u003c/a>. \u003ca href=\"https://www.sourwidows.com/\">Sour Widows\u003c/a> begins a U.S. tour this month, and plays \u003ca href=\"https://theindependentsf.com/event/13375114/sour-widows/\">Saturday, July 13, at the Independent\u003c/a> in San Francisco. \u003ca href=\"https://www.instagram.com/doublehelix.peacetreaty/\">Double Helix Peace Treaty\u003c/a> plays \u003ca href=\"https://www.4-star-movies.com/calendar-of-events/credit-electric-w-dutch-interior-amp-double-helix-peace-treaty-doors-700-pm-music-730-pm\">Wednesday, August 14, at the 4 Star Theater\u003c/a> in San Francisco.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"At The Laundromat, a musician-friendly staff supports each other behind the counter — and on stage.","status":"publish","parent":0,"modified":1718639619,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1493},"headData":{"title":"At The Laundromat, Your Favorite Musician Is Also Your Server | KQED","description":"A musician-friendly staff at the Outer Richmond pizza restaurant supports each other behind the counter — and on stage.","ogTitle":"Your Favorite Local Band Member Is Serving You Pizza in the Outer Richmond","ogDescription":"At The Laundromat, a musician-friendly staff supports each other behind the counter — and on stage.","ogImgId":"","twTitle":"Your Favorite Local Band Member Is Serving You Pizza in the Outer Richmond","twDescription":"At The Laundromat, a musician-friendly staff supports each other behind the counter — and on stage.","twImgId":"","socialTitle":"At The Laundromat, Your Favorite Musician Is Also Your Server %%page%% %%sep%% KQED","socialDescription":"A musician-friendly staff at the Outer Richmond pizza restaurant supports each other behind the counter — and on stage.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Favorite Local Band Member Is Serving You Pizza in the Outer Richmond","datePublished":"2024-06-12T13:34:20-07:00","dateModified":"2024-06-17T08:53:39-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13959669","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13959669/the-laundromat-pizza-outer-richmond-musicians-bands-staff","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Wednesday evenings, Alex Wolfert feels like he’s on stage — even if none of his three bands is performing that night.\u003c/p>\n\u003cp>That’s because Wolfert, 24, works Wednesdays at \u003ca href=\"https://www.thelaundromatsf.com/\">The Laundromat\u003c/a> — a bagels-in-the-morning, pizzas-and-wine-in-the-evening spot in San Francisco’s Outer Richmond that doubles as a micro-community of the city’s indie musicians. Hours pass to the hum of vinyl LPs from its sizable collection, dough and industry advice are thrown and caught, band tees are complimented. Co-workers’ demos are played on shared rides home, and employees cover shifts when others play shows or go on tour.\u003c/p>\n\u003cp>But mainly, The Laundromat’s supportive, tight-knit staff show that the artist’s tradition of working behind a counter on the nights not spent on stage is alive and well in an increasingly unaffordable, tech-centered city.\u003c/p>\n\u003cfigure id=\"attachment_13959564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959564\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-75-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alex Wolfert serves orders at The Laundromat, where he works alongside other musicians from San Francisco bands. Wolfert plays in Uncle Chris, Double Helix Peace Treaty and Starfish Prime. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a typical shift, Wolfert, with his easy smile, might step outside to wipe down a table, passing the hour-long line and white horizon of Ocean Beach. His thoughts will race: He needs to text Joey he can record this week; Korey wants to rehearse next week; that one party needs water; two tables need to be set. Then he’ll grab a mushroom combo, balancing dipping dishes of honey and ranch between his fingers, and slide them all onto a crowded table.\u003c/p>\n\u003cp>As the phone rings, he’ll notice the Groove Armada record is on the penultimate track of Side B.\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>“One! More! Song!” he chirps in these moments over the beat to co-workers, Max Edelman, 29 (drummer for alt-rock band \u003ca href=\"https://www.instagram.com/sourwidows\">Sour Widows\u003c/a> and black metal band \u003ca href=\"https://www.instagram.com/rokeblackmetal/\">Roke\u003c/a>), and Eva Treadway, 29 (guitarist in the ’60s-style pop band \u003ca href=\"https://www.instagram.com/theshesmusic/\">The She’s\u003c/a> and the noisy ’90s-style rock group \u003ca href=\"https://www.instagram.com/world_smasher/\">World Smasher\u003c/a>). Edelman might be pouring a skin-contact orange wine into one patron’s glass while Treadway — wearing a baseball cap with the word “Laundromat” in a squiggly font, designed by \u003ca href=\"https://www.instagram.com/secret.cobra.information/\">Trey Flanigan\u003c/a> of local band \u003ca href=\"https://pardoner.bandcamp.com/\">Pardoner\u003c/a> — pours a chilled red into another. A sausage pie’s ready for delivery. The phone’s ringing again.\u003c/p>\n\u003cfigure id=\"attachment_13959565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959565\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-76-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eva Treadway and Max Edelman work behind the bar at The Laundromat. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Busy nights like these are exhilarating to Wolfert. It’s like when his fingers are on the bass strings at Kilowatt or the Knockout. He plays with the jazz-inspired indie-pop group \u003ca href=\"https://www.kqed.org/news/11985883/uncle-chris-dove-on-the-ocean\">Uncle Chris,\u003c/a> the rock-driven songwriting-forward alt-pop of \u003ca href=\"https://www.instagram.com/starfishprime999/\">Starfish Prime\u003c/a> and the gritty, edgy sounds of \u003ca href=\"https://www.instagram.com/doublehelix.peacetreaty/\">Double Helix Peace Treaty\u003c/a>. Working at The Laundromat can be like the climax of a song, he says. The crowd is rapt. The band’s locked in. The sound engineer is waving a symbol he can half see. His friends are in the front row making heart hands.\u003c/p>\n\u003cp>There’s a beast flowing through the air at that moment, he says. At The Laundromat, it’s caught and upheld by his co-workers, who are also his friends and some of his favorite musicians, similarly running pizzas or laughing in passing.\u003c/p>\n\u003cp>“There are parallels in service as in performance,” says Treadway just before their shift on a recent Wednesday. “We have our flow and we’re putting on a little bit of a show. Like, you’re providing this environment, you’re helping to curate it and you’re helping it to run, and you’re really fucking leaning on the people around you as your team.”\u003c/p>\n\u003cp>Navigating this organized chaos comes naturally to people who’ve worked together in a collaborative way artistically, Treadway adds, “because so much of being in a band is compromise and truly working together and doing hard things together. I don’t know anyone that’s a working musician in San Francisco that’s not working really, really hard.”\u003c/p>\n\u003cfigure id=\"attachment_13959557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-59-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eva Treadway poses for a portrait at The Laundromat. Treadway plays in The She’s and World Smasher. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Musicians have worked service jobs since the beginning of undercompensated music and undercompensated labor. But the marriage’s harmony largely depends on institutional support – especially in San Francisco, where rents are always going up, prices are high and \u003ca href=\"https://www.sfgate.com/local/article/under-100k-low-income-san-francisco-18168899.php\">anyone making less than $100,000 a year is considered low-income\u003c/a>. The Tenderloin rehearsal space shared by two of Wolfert’s bands, a tight room split between five bands total, costs $800 a month. He lives with four roommates, one of whom is a bandmate.\u003c/p>\n\u003cp>When asked how to best support San Francisco’s musicians, Treadway says to tip well and pay in cash. Break out of the “transaction” mindset. Sometimes people forget their waiter is “a cool person who’s working really hard, who has their own interests, who maybe has their own band,” they add.\u003c/p>\n\u003cp>“Supporting your local restaurant is supporting your local musicians,” says Treadway. “Never forget it.”\u003c/p>\n\u003cfigure id=\"attachment_13959555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959555\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-03-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Max Edelman poses for a portrait at The Laundromat. Edelman plays in the bands Sour Widows and Roke. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The city’s music scene is a fragile ecosystem, one supported through ticket and merch sales and prenegotiated percentages of the bar. And it’s supported most directly by the musicians themselves, waiting tables and humming a song idea as they grab Table Three’s vegan cheese.\u003c/p>\n\u003cp>Local music survives, says Wolfert, because of places like The Laundromat, and because people in the scene help each other out. Musicians hook other musicians up with places to practice or record; they ask local acts to open when they headline; they let them know when their neighborhood pizza place is hiring.\u003c/p>\n\u003cfigure id=\"attachment_13959563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959563\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-72-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Alex Wolfert talks with a co-worker at The Laundromat. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“As a musician, I feel like you’re working so many different jobs all at once,” says Edelman. “And then you work your job. And you’re not being paid, usually, for the music aspect.” Edelman, who’s tended bar at The Laundromat for more than a year, learned about the job from an Instagram post by Treadway, right after the two returned to San Francisco from playing South by Southwest.\u003c/p>\n\u003cp>Treadway calls The Laundromat “a project”; Edelman opts for a musician-artist space as well as a culinary spot. Wolfert jokes that people say from the outside, it looks like “a little cult.” (The Laundromat’s musician staff also includes Keith Frerichs of \u003ca href=\"https://www.instagram.com/theumbrellassf/\">The Umbrellas\u003c/a>, who is absent on this particular day to prepare for a North American tour.)\u003c/p>\n\u003cp>When Wolfert worked at a prior pizza place, he says he felt validated as a musician. But there’s validation, and then there’s encouragement from managers and owners. Here, your co-workers and bosses will proactively sit down around a calendar of your upcoming tour dates. They’ll work together to cover shifts; they’ll make it happen.\u003c/p>\n\u003cfigure id=\"attachment_13959559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13959559\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/240605-TheLaundromatRestaurant-65-BL_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bumper stickers by Christopher DeLoach (@thatscoolthankyou on Instagram) hang at the entrance to The Laundromat. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Laundromat co-owners Kevin Rodgers and Jenna O’Connell don’t play music themselves, but both have histories of working with musicians in the service industry. The Laundromat, Rodgers says, is the most musician-concentrated workplace in his career. With so many band members and music lovers on staff, Rodgers says, they all just get it.\u003c/p>\n\u003cp>“Feeling like you’re in a place where your actual artistic endeavors are supported, that feels really important to me as someone who has played music my whole life,” says Treadway. “What makes people whole is being able to participate in their artistic endeavors.”\u003c/p>\n\u003cp>Ever since Treadway started in San Francisco’s music scene, people have said that the scene is dying. That everyone’s moving to L.A. They don’t think that’s true.\u003c/p>\n\u003cp>“There’s always going to be music in San Francisco,” Treadway says. “It’s in the DNA of the city, and has been since before any of us even were considered to exist.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/theumbrellassf/\">The Umbrellas\u003c/a> are currently touring North America, and play \u003ca href=\"https://dice.fm/event/wkpon-the-umbrellas-pocket-full-of-crumbs-and-latitude-29th-jun-kilowatt-san-francisco-tickets?\">Saturday, June 29, at Kilowatt in San Francisco\u003c/a>. \u003ca href=\"https://www.sourwidows.com/\">Sour Widows\u003c/a> begins a U.S. tour this month, and plays \u003ca href=\"https://theindependentsf.com/event/13375114/sour-widows/\">Saturday, July 13, at the Independent\u003c/a> in San Francisco. \u003ca href=\"https://www.instagram.com/doublehelix.peacetreaty/\">Double Helix Peace Treaty\u003c/a> plays \u003ca href=\"https://www.4-star-movies.com/calendar-of-events/credit-electric-w-dutch-interior-amp-double-helix-peace-treaty-doors-700-pm-music-730-pm\">Wednesday, August 14, at the 4 Star Theater\u003c/a> in San Francisco.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13959669/the-laundromat-pizza-outer-richmond-musicians-bands-staff","authors":["11603"],"categories":["arts_1","arts_12276","arts_69","arts_235"],"tags":["arts_22185","arts_10342","arts_10278","arts_21788","arts_14730","arts_1146"],"featImg":"arts_13959562","label":"source_arts_13959669"},"food_1337646":{"type":"posts","id":"food_1337646","meta":{"index":"posts_1716263798","site":"food","id":"1337646","score":null,"sort":[1719245656000]},"guestAuthors":[],"slug":"its-mexican-asian-a-candy-a-sauceits-chamoy","title":"It’s Mexican, Asian, a Candy, a Sauce…It’s Chamoy","publishDate":1719245656,"format":"video","headTitle":"It’s Mexican, Asian, a Candy, a Sauce…It’s Chamoy | KQED","labelTerm":{},"content":"\u003cp>On a scorching summer day, the quest for the perfect Michelada leads us on an exploration of one of Mexico’s most beloved condiments: chamoy. The irresistible blend of salty, sweet, and spicy flavors found in this sauce has become a star in Mexican cuisine, enhancing everything from fruits and candy to drinks. But where did chamoy come from? Was it introduced by Filipino-Chinese immigrants or the Japanese? And what exactly is its connection to Hawaii? Join us on this delicious journey as we uncover the global roots of this popular Mexican condiment that will leave your taste buds tingling and your mind buzzing with curiosity.\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>Support for this program comes from Krishnan Shah Family Foundation and supporters of the KQED Studios Fund\u003c/p>\n\u003cp>Read More:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://tastecooking.com/spicy-sour-ruby-red-appeal-chamoy/\">The Spicy, Sour, Ruby-Red Appeal of Chamoy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rachellaudan.com/2016/06/molli-chamoy-sauce-go-figure.html\">Molli Chamoy Sauce: Go Figure\u003c/a>\u003c/li>\n\u003cli>  \u003ca href=\"https://masaamerica.com/2021/06/17/chamoy/\">History, The Kitchen – Chamoy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.eater.com/2017/3/6/14809056/chamoy-how-to-use\">Why Chefs Are Turning the Spotlight on Chamoy\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"https://www.npr.org/sections/thesalt/2017/01/17/508395673/chamoy-is-mexico-s-flavor-fiesta-condiment-courtesy-of-china\">Chamoy Is Mexico’s Flavor Fiesta Condiment, Courtesy Of China\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://heritagesofmigration.wordpress.com/wp-content/uploads/2016/11/icich-buenos-aires-argentina-20171.pdf\">The Intangible Heritage of Migration: Challenges and Possibilities\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.expressnews.com/food/article/Chamoy-the-salty-candy-vs-chamoy-the-sauce-16268627.php\">Chamoy the salty candy vs. chamoy the sauce: How it evolved from Asian immigrants in Mexico to total San Antonio condiment domination\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"https://www.chicanonuevo.com\">Abraham Nuñez\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://www.lesleytellez.com\">Lesley Tellez\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Books-Ellen-Riojas-Clark/s?rh=n%3A283155%2Cp_27%3AEllen+Riojas+Clark\">Ellen Riojas Clark\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rachellaudan.com\">Rachel Lauden\u003c/a>\u003c/li>\n\u003c/ul>\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 most popular 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":1719245656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":343},"headData":{"title":"It’s Mexican, Asian, a Candy, a Sauce…It’s Chamoy | KQED","description":"Sweet, salty, spicy chamoy has become one of Mexico's favorite condiments. But where did it come from? Discover the history behind chamoy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Sweet, salty, spicy chamoy has become one of Mexico's favorite condiments. But where did it come from? Discover the history behind chamoy.","schema":{"@context":"http://schema.org","@type":"Article","headline":"It’s Mexican, Asian, a Candy, a Sauce…It’s Chamoy","datePublished":"2024-06-24T09:14:16-07:00","dateModified":"2024-06-24T09:14:16-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/KP4-cCVC6yk","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Manjula Varghese","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337646/its-mexican-asian-a-candy-a-sauceits-chamoy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a scorching summer day, the quest for the perfect Michelada leads us on an exploration of one of Mexico’s most beloved condiments: chamoy. The irresistible blend of salty, sweet, and spicy flavors found in this sauce has become a star in Mexican cuisine, enhancing everything from fruits and candy to drinks. But where did chamoy come from? Was it introduced by Filipino-Chinese immigrants or the Japanese? And what exactly is its connection to Hawaii? Join us on this delicious journey as we uncover the global roots of this popular Mexican condiment that will leave your taste buds tingling and your mind buzzing with curiosity.\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>Support for this program comes from Krishnan Shah Family Foundation and supporters of the KQED Studios Fund\u003c/p>\n\u003cp>Read More:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://tastecooking.com/spicy-sour-ruby-red-appeal-chamoy/\">The Spicy, Sour, Ruby-Red Appeal of Chamoy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rachellaudan.com/2016/06/molli-chamoy-sauce-go-figure.html\">Molli Chamoy Sauce: Go Figure\u003c/a>\u003c/li>\n\u003cli>  \u003ca href=\"https://masaamerica.com/2021/06/17/chamoy/\">History, The Kitchen – Chamoy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.eater.com/2017/3/6/14809056/chamoy-how-to-use\">Why Chefs Are Turning the Spotlight on Chamoy\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"https://www.npr.org/sections/thesalt/2017/01/17/508395673/chamoy-is-mexico-s-flavor-fiesta-condiment-courtesy-of-china\">Chamoy Is Mexico’s Flavor Fiesta Condiment, Courtesy Of China\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://heritagesofmigration.wordpress.com/wp-content/uploads/2016/11/icich-buenos-aires-argentina-20171.pdf\">The Intangible Heritage of Migration: Challenges and Possibilities\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.expressnews.com/food/article/Chamoy-the-salty-candy-vs-chamoy-the-sauce-16268627.php\">Chamoy the salty candy vs. chamoy the sauce: How it evolved from Asian immigrants in Mexico to total San Antonio condiment domination\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"https://www.chicanonuevo.com\">Abraham Nuñez\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://www.lesleytellez.com\">Lesley Tellez\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Books-Ellen-Riojas-Clark/s?rh=n%3A283155%2Cp_27%3AEllen+Riojas+Clark\">Ellen Riojas Clark\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.rachellaudan.com\">Rachel Lauden\u003c/a>\u003c/li>\n\u003c/ul>\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 most popular 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/1337646/its-mexican-asian-a-candy-a-sauceits-chamoy","authors":["byline_food_1337646"],"series":["food_311"],"categories":["food_1"],"tags":["food_313","food_312","food_354","food_328"],"featImg":"food_1337651","label":"source_food_1337646"},"food_1337639":{"type":"posts","id":"food_1337639","meta":{"index":"posts_1716263798","site":"food","id":"1337639","score":null,"sort":[1718296860000]},"guestAuthors":[],"slug":"this-fiery-hot-sauce-uses-a-pepper-lost-to-history","title":"This Fiery Hot Sauce Uses a Pepper Lost To History","publishDate":1718296860,"format":"video","headTitle":"This Fiery Hot Sauce Uses a Pepper Lost To History | KQED","labelTerm":{},"content":"\u003cp>There is no “right” way to make sambal. Although there are over 200 different varieties of this spicy hot sauce in Indonesia alone, the chile pepper has been the sole common key ingredient in every recipe for centuries . Or so we thought.  There’s evidence of sambal hundreds of years before the chile pepper arrived in Asia. So what the heck did they put in sambal back then? Watch the latest episode of Beyond the Menu to find out.\u003c/p>\n\u003cp>Thanks to Siska Silitonga, owner of ChiliCali, for taking us on a delicious sambal journey.\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>\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 most popular 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":1718296860,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":231},"headData":{"title":"This Fiery Hot Sauce Uses a Pepper Lost To History | KQED","description":"Cecilia Phillips explores the roots of sambal, a fiery Indonesian hot sauce similar to sriracha. Watch a new episode of Beyond the Menu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Cecilia Phillips explores the roots of sambal, a fiery Indonesian hot sauce similar to sriracha. Watch a new episode of Beyond the Menu.","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Fiery Hot Sauce Uses a Pepper Lost To History","datePublished":"2024-06-13T09:41:00-07:00","dateModified":"2024-06-13T09:41:00-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/yZfFPH803co","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337639/this-fiery-hot-sauce-uses-a-pepper-lost-to-history","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is no “right” way to make sambal. Although there are over 200 different varieties of this spicy hot sauce in Indonesia alone, the chile pepper has been the sole common key ingredient in every recipe for centuries . Or so we thought.  There’s evidence of sambal hundreds of years before the chile pepper arrived in Asia. So what the heck did they put in sambal back then? Watch the latest episode of Beyond the Menu to find out.\u003c/p>\n\u003cp>Thanks to Siska Silitonga, owner of ChiliCali, for taking us on a delicious sambal journey.\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>\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 most popular 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/1337639/this-fiery-hot-sauce-uses-a-pepper-lost-to-history","authors":["byline_food_1337639"],"series":["food_311"],"categories":["food_1"],"tags":["food_313","food_312","food_328","food_352","food_351","food_353"],"featImg":"food_1337641","label":"source_food_1337639"},"food_1337630":{"type":"posts","id":"food_1337630","meta":{"index":"posts_1716263798","site":"food","id":"1337630","score":null,"sort":[1716912023000]},"guestAuthors":[],"slug":"chicken-and-waffles","title":"Chicken and Waffles: from Amish Country to Harlem","publishDate":1716912023,"format":"video","headTitle":"Chicken and Waffles: from Amish Country to Harlem | KQED","labelTerm":{},"content":"\u003cp>The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims in the 1600s to the supper clubs of the Harlem Renaissance to a soul food restaurant chain in Hollywood. Follow along as we learn how this delicious pairing stood the test of time.\u003c/p>\n\u003cp>Thanks to Chef Geoff Davis, James Beard-nominated founder of \u003ca href=\"https://www.burdelloakland.com/\" target=\"_blank\" rel=\"noopener\">Burdell Soul Food\u003c/a> in Oakland, for sharing his story and showing us his take on chicken and waffles.\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://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skill-part-1/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 1\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skills-part-2/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 2\u003c/a>\u003cbr>\n\u003ca href=\"https://www.harlemworldmagazine.com/wells-restaurant-in-harlem-the-best-chicken-and-waffles-in-the-world-1938-1982/\" target=\"_blank\" rel=\"noopener\">Well’s Restaurant In Harlem, The Best Chicken And Waffles In The World 1938-1982\u003c/a>\u003cbr>\n\u003ca href=\"https://harlembespoke.blogspot.com/2009/11/remember-home-of-chicken-and-waffles.html\" target=\"_blank\" rel=\"noopener\">REMEMBER: The Home of Chicken and Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roscoeschickenandwaffles.com/\" target=\"_blank\" rel=\"noopener\">Roscoe’s House of Chicken’ n Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.burdelloakland.com/people-and-partners\" target=\"_blank\" rel=\"noopener\">Chef Geoff Davis\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thefoodgriot.com/\" target=\"_blank\" rel=\"noopener\">Tonya Hopkins\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/author/hdmiller/\" target=\"_blank\" rel=\"noopener\">Howard Miller\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\" target=\"_blank\" rel=\"noopener\">William Woy Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.andrewlawler.com/chicken-book/\" target=\"_blank\" rel=\"noopener\">Andrew Lawler\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":1716593243,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":320},"headData":{"title":"Chicken and Waffles: from Amish Country to Harlem | KQED","description":"The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chicken and Waffles: from Amish Country to Harlem","datePublished":"2024-05-28T09:00:23-07:00","dateModified":"2024-05-24T16:27:23-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/-rcnjlnQlLU","sticky":false,"nprByline":"Manjula Varghese","subhead":"Uncover the savory saga of chicken and waffles, where Pennsylvania Dutch tradition meets Southern soul, tracing its journey from colonial America to Hollywood glamor.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337630/chicken-and-waffles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The delicious duo of crispy, golden fried chicken, perfectly seasoned and nestled atop a fluffy waffle, had to go through quite the journey before it became the iconic Southern comfort food that we all love today. Join us as we trace the roots of this American culinary masterpiece from the arrival of the first Pilgrims in the 1600s to the supper clubs of the Harlem Renaissance to a soul food restaurant chain in Hollywood. Follow along as we learn how this delicious pairing stood the test of time.\u003c/p>\n\u003cp>Thanks to Chef Geoff Davis, James Beard-nominated founder of \u003ca href=\"https://www.burdelloakland.com/\" target=\"_blank\" rel=\"noopener\">Burdell Soul Food\u003c/a> in Oakland, for sharing his story and showing us his take on chicken and waffles.\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://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skill-part-1/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 1\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/chicken-and-waffles-the-most-complete-expression-of-southern-culinary-skills-part-2/\" target=\"_blank\" rel=\"noopener\">Chicken and Waffles: The Most Complete Expression of Southern Culinary Skill, Part 2\u003c/a>\u003cbr>\n\u003ca href=\"https://www.harlemworldmagazine.com/wells-restaurant-in-harlem-the-best-chicken-and-waffles-in-the-world-1938-1982/\" target=\"_blank\" rel=\"noopener\">Well’s Restaurant In Harlem, The Best Chicken And Waffles In The World 1938-1982\u003c/a>\u003cbr>\n\u003ca href=\"https://harlembespoke.blogspot.com/2009/11/remember-home-of-chicken-and-waffles.html\" target=\"_blank\" rel=\"noopener\">REMEMBER: The Home of Chicken and Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roscoeschickenandwaffles.com/\" target=\"_blank\" rel=\"noopener\">Roscoe’s House of Chicken’ n Waffles\u003c/a>\u003cbr>\n\u003ca href=\"https://www.burdelloakland.com/people-and-partners\" target=\"_blank\" rel=\"noopener\">Chef Geoff Davis\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thefoodgriot.com/\" target=\"_blank\" rel=\"noopener\">Tonya Hopkins\u003c/a>\u003cbr>\n\u003ca href=\"https://eccentricculinary.com/author/hdmiller/\" target=\"_blank\" rel=\"noopener\">Howard Miller\u003c/a>\u003cbr>\n\u003ca href=\"https://www.williamwoysweaverepicurewithhoe.com/\" target=\"_blank\" rel=\"noopener\">William Woy Weaver\u003c/a>\u003cbr>\n\u003ca href=\"https://www.andrewlawler.com/chicken-book/\" target=\"_blank\" rel=\"noopener\">Andrew Lawler\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/1337630/chicken-and-waffles","authors":["byline_food_1337630"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_328","food_150"],"featImg":"food_1337636","label":"food"},"food_1337599":{"type":"posts","id":"food_1337599","meta":{"index":"posts_1716263798","site":"food","id":"1337599","score":null,"sort":[1715643778000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1715643778,"format":"video","title":"The Chilling History of Ice Cream","headTitle":"The Chilling History of Ice Cream | KQED","content":"\u003cp>Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity.\u003c/p>\n\u003cp>Thank you to Juliet Pries, owner of \u003ca href=\"https://www.theicecreambarsf.com/\" target=\"_blank\" rel=\"noopener\">The Ice Cream Bar\u003c/a>, for sharing her rocky road ice cream with marshmallow fluff.\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://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated\" target=\"_blank\" rel=\"noopener\">Who Invented Rocky Road ice cream? It’s complicated.\u003c/a>\u003cbr>\n\u003ca href=\"https://www.theatlantic.com/health/archive/2017/08/ice-cream-military/535980/\" target=\"_blank\" rel=\"noopener\">How Ice Cream Helped America at War\u003c/a>\u003cbr>\n\u003ca href=\"https://www.loc.gov/resource/mtj1.056_0146_0146/\" target=\"_blank\" rel=\"noopener\">Thomas Jefferson’s Original Ice Cream Recipe\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","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":253,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":7},"modified":1715707072,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity. Thank you to Juliet Pries, owner of The Ice Cream Bar, for sharing her rocky road ice cream with marshmallow fluff. Subscribe to KQED Food’s YouTube channel to watch","title":"The Chilling History of Ice Cream | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Chilling History of Ice Cream","datePublished":"2024-05-13T16:42:58-07:00","dateModified":"2024-05-14T10:17:52-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"rocky-road-ice-cream","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://youtu.be/We53t1xfCSU?si=g9xTxquLDrbUujd9","nprByline":"Myles Bess","excludeFromSiteSearch":"Include","sticky":false,"subhead":"The delicious origins of Rocky Road ice cream involve The Great Depression and Prohibition.","source":"Food","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337599/rocky-road-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Uncover the sweet saga behind Rocky Road ice cream. We dive into this iconic treat’s roots and discover how the tumultuous 1920s, Prohibition, and World War II all played a pivotal role in transforming ice cream into the ultimate American comfort food. From humble beginnings to becoming a nationwide sensation, explore how Rocky Road became not just a flavor, but a symbol of resilience and indulgence in the face of adversity.\u003c/p>\n\u003cp>Thank you to Juliet Pries, owner of \u003ca href=\"https://www.theicecreambarsf.com/\" target=\"_blank\" rel=\"noopener\">The Ice Cream Bar\u003c/a>, for sharing her rocky road ice cream with marshmallow fluff.\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://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated\" target=\"_blank\" rel=\"noopener\">Who Invented Rocky Road ice cream? It’s complicated.\u003c/a>\u003cbr>\n\u003ca href=\"https://www.theatlantic.com/health/archive/2017/08/ice-cream-military/535980/\" target=\"_blank\" rel=\"noopener\">How Ice Cream Helped America at War\u003c/a>\u003cbr>\n\u003ca href=\"https://www.loc.gov/resource/mtj1.056_0146_0146/\" target=\"_blank\" rel=\"noopener\">Thomas Jefferson’s Original Ice Cream Recipe\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/1337599/rocky-road-ice-cream","authors":["byline_food_1337599"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_328","food_176"],"featImg":"food_1337603","label":"source_food_1337599"},"food_1337589":{"type":"posts","id":"food_1337589","meta":{"index":"posts_1716263798","site":"food","id":"1337589","score":null,"sort":[1714406452000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1714406452,"format":"video","title":"Your Corn Tortilla Sucks…Science Can Fix It","headTitle":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","content":"\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">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://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\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","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":234,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":7},"modified":1714177113,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself! Thanks to Emmanuel Galvan, owner of Bolita Masa, for unlocking the magic of corn tortillas. Subscribe to KQED Food’s YouTube channel to watch more Beyond The Menu videos. Read more: Masa by Jorge Gaviria What is nixtamal? How corn became corn","title":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Corn Tortilla Sucks…Science Can Fix It","datePublished":"2024-04-29T09:00:52-07:00","dateModified":"2024-04-26T17:18:33-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"corn-tortilla","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://youtu.be/Ht1NVEHLgCs","nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","sticky":false,"source":"Food","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337589/corn-tortilla","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">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://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\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/1337589/corn-tortilla","authors":["byline_food_1337589"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337594","label":"source_food_1337589"},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1716263798","site":"food","id":"1337576","score":null,"sort":[1713200788000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1713200788,"format":"video","title":"Samosas aren’t from India…Wait, what?","headTitle":"Samosas aren’t from India…Wait, what? | KQED","content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\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.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\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","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":296,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":7},"modified":1715643933,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today - is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","title":"Samosas aren’t from India…Wait, what? | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T10:06:28-07:00","dateModified":"2024-05-13T16:45:33-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"samosa","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","nprByline":"Manjula Varghese","excludeFromSiteSearch":"Include","sticky":false,"subhead":"The samosa, the bite-size Indian street food, is actually not from India","source":"Food","showOnAuthorArchivePages":"No","WpOldSlug":"samosas-arent-from-indiawait-what","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\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.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\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/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"food_1337534":{"type":"posts","id":"food_1337534","meta":{"index":"posts_1716263798","site":"food","id":"1337534","score":null,"sort":[1712161417000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1712161417,"format":"video","title":"Your Birria Taco Is Ancient History—Here’s Why","headTitle":"Your Birria Taco Is Ancient History—Here’s Why | KQED","content":"\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://www.instagram.com/el_gaaarage/?hl=en\" rel=\"noopener\" target=\"_blank\">El Garage\u003c/a> in Richmond, California for showing us how to make their family’s version of birria tacos.\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.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \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","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":259,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":7},"modified":1715644010,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet. Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos. Subscribe to KQED Food’s YouTube channel to watch more","title":"Your Birria Taco Is Ancient History—Here’s Why | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Birria Taco Is Ancient History—Here’s Why","datePublished":"2024-04-03T09:23:37-07:00","dateModified":"2024-05-13T16:46:50-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"birria-taco","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://youtu.be/jhIDKr9PR2M?si=h-oxaYVJJ9uuYZwS","nprByline":"Matt Morales","excludeFromSiteSearch":"Include","sticky":false,"subhead":"A recent food craze might just be the world’s oldest recipe.","source":"Food","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337534/birria-taco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to \u003ca href=\"https://www.instagram.com/el_gaaarage/?hl=en\" rel=\"noopener\" target=\"_blank\">El Garage\u003c/a> in Richmond, California for showing us how to make their family’s version of birria tacos.\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.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \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/1337534/birria-taco","authors":["byline_food_1337534"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337543","label":"source_food_1337534"},"food_1337517":{"type":"posts","id":"food_1337517","meta":{"index":"posts_1716263798","site":"food","id":"1337517","score":null,"sort":[1711132262000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1711132262,"format":"video","title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","headTitle":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","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 \u003ca href=\"https://eatchofood.com/\" rel=\"noopener\" target=\"_blank\">Kristina Cho\u003c/a>, 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","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":288,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":7},"modified":1715644071,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","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","title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","datePublished":"2024-03-22T11:31:02-07:00","dateModified":"2024-05-13T16:47:51-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"pineapple-buns","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://www.youtube.com/watch?v=pHMkrB6TXnw","nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","sticky":false,"source":"Food","showOnAuthorArchivePages":"Yes","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 \u003ca href=\"https://eatchofood.com/\" rel=\"noopener\" target=\"_blank\">Kristina Cho\u003c/a>, 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_114","food_313","food_312","food_143","food_138"],"featImg":"food_1337521","label":"source_food_1337517"},"checkplease_22217":{"type":"posts","id":"checkplease_22217","meta":{"index":"posts_1716263798","site":"checkplease","id":"22217","score":null,"sort":[1719603781000]},"guestAuthors":[],"slug":"check-please-bay-area-returns-for-a-four-course-serving-of-back-to-back-episodes-in-july","title":"Check, Please! Bay Area Returns for a Four-Course Serving of Back-to-Back Episodes in July!","publishDate":1719603781,"format":"standard","headTitle":"Check, Please! Bay Area Returns for a Four-Course Serving of Back-to-Back Episodes in July! | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a marathon of tasty restaurant recommendations? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 19th season this July with a delicious twist. Remember to reserve your second-last week of July, because the James Beard and Emmy Award-winning program is serving up a four course menu of all-new back-to-back shows! In each new episode, Monday through Thursday, three Bay Area residents join host Leslie Sbrocco to share their favorite local place to eat, and after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. The final episode features guests from the \u003c/span>\u003cstrong>\u003ca href=\"https://bayfc.com\">Bay FC\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">, San Jose’s new National Women’s Soccer League team, dishing on all their favorite South Bay spots. Don’t miss four new episodes, from \u003c/span>\u003cb>Monday, July 22 through Thursday, July 25 at 7:30pm\u003c/b> \u003cb>on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect this July:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=VUkAyhO3rqg\u003c/p>\n\u003cp>\u003cstrong>Monday, July 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Caribbean-Latin staples with Miami influences, like chicken empanadas served with curried aioli — at \u003cstrong>LITA\u003c/strong> (Walnut Creek).\u003c/li>\n\u003cli>Turkish delights featuring twists on baklava, bagels and borek, all made fresh daily at \u003cstrong>Simurgh Bakery and Cafe\u003c/strong> (Emeryville)\u003c/li>\n\u003cli>A classic steakhouse nestled in San Mateo that serves up dry-aged steaks and sensational flambées at \u003cstrong>Porterhouse\u003c/strong> (San Mateo)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tuesday, July 23\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Creative takes on comforting soul food, like sweet potato waffles and low country shrimp and grits, at \u003cstrong>Town Fare by Michele McQueen\u003c/strong> (Oakland)\u003c/li>\n\u003cli>Italian classics like prosciutto e melone and lasagna bolognese with a lively side of opera music at \u003cstrong>La Traviata\u003c/strong> (San Francisco)\u003c/li>\n\u003cli>A non-traditional twist on Asian comfort food, from mala BBQ pork ribs to honey walnut shrimp pork toast at \u003cstrong>Piglet & Co.\u003c/strong> (San Francisco)\u003c/li>\n\u003cli>“Cecilia Tries It” pays a visit to the oldest farmers market on the Peninsula at \u003cstrong>Redwood City Kiwanis Farmers Market\u003c/strong> (Redwood City)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Wednesday, July 24\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>A variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts — at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong> (Berkeley)\u003c/li>\n\u003cli>A romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979 at \u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/li>\n\u003cli>Contemporary cooking techniques paired with flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves, at \u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Thursday, July 25 (special episode featuring guests from the \u003ca href=\"https://bayfc.com\">Bay FC\u003c/a>, San Jose’s new National Women’s Soccer League Team)\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>An old school favorite that’s been offering delicious, affordable Mexican dishes to the community since 1960 at \u003cstrong>Las Cazuelas\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Japanese ramen with elaborately-flavored broth and artisan noodles at \u003cstrong>HiroNori Craft Ramen\u003c/strong> (Cupertino)\u003c/li>\n\u003cli>New American dishes with bold flavors inspired by a blend of different cultures, from garlic noodles and Korean fried chicken to house made biscuits and maple bacon at the Michelin-recognized \u003cstrong>Orchard City Kitchen\u003c/strong> (Campbell)\u003c/li>\n\u003cli>“Cecilia Tries It” racks up some wins for her taste buds as she checks out the food truck fare that fans enjoy on game days at the \u003cstrong>Bay FC Fan Fest at Paypal Park\u003c/strong> (San Jose)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1719605187,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":538},"headData":{"title":"Check, Please! Bay Area Returns for a Four-Course Serving of Back-to-Back Episodes in July! | KQED","description":"Check, Please! Bay Area host Leslie Sbrocco leads four new back-to-back episodes in July as locals share their favorite restaurants.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Check, Please! Bay Area host Leslie Sbrocco leads four new back-to-back episodes in July as locals share their favorite restaurants.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! 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Remember to reserve your second-last week of July, because the James Beard and Emmy Award-winning program is serving up a four course menu of all-new back-to-back shows! In each new episode, Monday through Thursday, three Bay Area residents join host Leslie Sbrocco to share their favorite local place to eat, and after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. The final episode features guests from the \u003c/span>\u003cstrong>\u003ca href=\"https://bayfc.com\">Bay FC\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">, San Jose’s new National Women’s Soccer League team, dishing on all their favorite South Bay spots. Don’t miss four new episodes, from \u003c/span>\u003cb>Monday, July 22 through Thursday, July 25 at 7:30pm\u003c/b> \u003cb>on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect this July:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/VUkAyhO3rqg'\n title='//www.youtube.com/embed/VUkAyhO3rqg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Monday, July 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Caribbean-Latin staples with Miami influences, like chicken empanadas served with curried aioli — at \u003cstrong>LITA\u003c/strong> (Walnut Creek).\u003c/li>\n\u003cli>Turkish delights featuring twists on baklava, bagels and borek, all made fresh daily at \u003cstrong>Simurgh Bakery and Cafe\u003c/strong> (Emeryville)\u003c/li>\n\u003cli>A classic steakhouse nestled in San Mateo that serves up dry-aged steaks and sensational flambées at \u003cstrong>Porterhouse\u003c/strong> (San Mateo)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tuesday, July 23\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Creative takes on comforting soul food, like sweet potato waffles and low country shrimp and grits, at \u003cstrong>Town Fare by Michele McQueen\u003c/strong> (Oakland)\u003c/li>\n\u003cli>Italian classics like prosciutto e melone and lasagna bolognese with a lively side of opera music at \u003cstrong>La Traviata\u003c/strong> (San Francisco)\u003c/li>\n\u003cli>A non-traditional twist on Asian comfort food, from mala BBQ pork ribs to honey walnut shrimp pork toast at \u003cstrong>Piglet & Co.\u003c/strong> (San Francisco)\u003c/li>\n\u003cli>“Cecilia Tries It” pays a visit to the oldest farmers market on the Peninsula at \u003cstrong>Redwood City Kiwanis Farmers Market\u003c/strong> (Redwood City)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Wednesday, July 24\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>A variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts — at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong> (Berkeley)\u003c/li>\n\u003cli>A romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979 at \u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/li>\n\u003cli>Contemporary cooking techniques paired with flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves, at \u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Thursday, July 25 (special episode featuring guests from the \u003ca href=\"https://bayfc.com\">Bay FC\u003c/a>, San Jose’s new National Women’s Soccer League Team)\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>An old school favorite that’s been offering delicious, affordable Mexican dishes to the community since 1960 at \u003cstrong>Las Cazuelas\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Japanese ramen with elaborately-flavored broth and artisan noodles at \u003cstrong>HiroNori Craft Ramen\u003c/strong> (Cupertino)\u003c/li>\n\u003cli>New American dishes with bold flavors inspired by a blend of different cultures, from garlic noodles and Korean fried chicken to house made biscuits and maple bacon at the Michelin-recognized \u003cstrong>Orchard City Kitchen\u003c/strong> (Campbell)\u003c/li>\n\u003cli>“Cecilia Tries It” racks up some wins for her taste buds as she checks out the food truck fare that fans enjoy on game days at the \u003cstrong>Bay FC Fan Fest at Paypal Park\u003c/strong> (San Jose)\u003c/li>\n\u003c/ul>\n\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 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Please! Bay Area reviews: Good to Eat, Foreign Cinema, Barcote","headTitle":"Check, Please! Bay Area reviews: Good to Eat, Foreign Cinema, Barcote | KQED","content":"\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 4, airs Thursday, May 9, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>First up, Emeryville’s women-, queer-, and immigrant-owned \u003cstrong>Good to Eat\u003c/strong> is home to an innovative menu inspired by the night markets and street festivals of Taiwan. Next, in San Francisco, Mission District destination \u003cstrong>Foreign Cinema\u003c/strong> wows guests with seasonal California-Mediterranean bites alongside classic films, taking “dinner and a movie” to a whole new level. Lastly, located on Telegraph Avenue, Oakland’s \u003cstrong>Barcote\u003c/strong> brings East Africa cuisine to the East Bay: expect a mouthwatering taste of Ethiopia with its savory samosas and freshly-baked injera bread.\u003c/p>\n\u003cfigure id=\"attachment_22208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22208\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Aparna Kothary, Lee Nora Glover Holloway and Alejandro Correa from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Good to Eat \u003c/span>\u003c/strong>(Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://foreigncinema.com/\">\u003cstrong>Foreign Cinema\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://barcote.com/\">\u003cstrong>Barcote\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":149,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":5},"modified":1715362302,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Bay Area foodies review innovative Taiwanese fare in Emeryville, Californian-Mediterranean bites in San Francisco and delicious Ethiopian food in Oakland.","socialDescription":"Bay Area foodies review innovative Taiwanese fare in Emeryville, Californian-Mediterranean bites in San Francisco and delicious Ethiopian food in Oakland.","title":"Check, Please! Bay Area reviews: Good to Eat, Foreign Cinema, Barcote | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area reviews: Good to Eat, Foreign Cinema, Barcote","datePublished":"2024-05-09T19:30:21-07:00","dateModified":"2024-05-10T10:31:42-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"check-please-bay-area-reviews-good-to-eat-foreign-cinema-barcote","status":"publish","videoEmbed":"https://youtu.be/arths-FGTuM","excludeFromSiteSearch":"Include","sticky":false,"articleAge":"0","path":"/checkplease/22206/check-please-bay-area-reviews-good-to-eat-foreign-cinema-barcote","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 4, airs Thursday, May 9, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>First up, Emeryville’s women-, queer-, and immigrant-owned \u003cstrong>Good to Eat\u003c/strong> is home to an innovative menu inspired by the night markets and street festivals of Taiwan. Next, in San Francisco, Mission District destination \u003cstrong>Foreign Cinema\u003c/strong> wows guests with seasonal California-Mediterranean bites alongside classic films, taking “dinner and a movie” to a whole new level. Lastly, located on Telegraph Avenue, Oakland’s \u003cstrong>Barcote\u003c/strong> brings East Africa cuisine to the East Bay: expect a mouthwatering taste of Ethiopia with its savory samosas and freshly-baked injera bread.\u003c/p>\n\u003cfigure id=\"attachment_22208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22208\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Aparna Kothary, Lee Nora Glover Holloway and Alejandro Correa from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Good to Eat \u003c/span>\u003c/strong>(Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://foreigncinema.com/\">\u003cstrong>Foreign Cinema\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://barcote.com/\">\u003cstrong>Barcote\u003c/strong> (Oakland)\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":"/checkplease/22206/check-please-bay-area-reviews-good-to-eat-foreign-cinema-barcote","authors":["11084"],"categories":["checkplease_3637","checkplease_3758","checkplease_3845","checkplease_250","checkplease_3750","checkplease_9210","checkplease_3730","checkplease_3740","checkplease_8033","checkplease_3846","checkplease_3871","checkplease_3754","checkplease_9212","checkplease_3764","checkplease_10","checkplease_3729","checkplease_3739","checkplease_9209","checkplease_9307","checkplease_9338"],"featImg":"checkplease_22207","label":"checkplease"},"checkplease_22199":{"type":"posts","id":"checkplease_22199","meta":{"index":"posts_1716263798","site":"checkplease","id":"22199","score":null,"sort":[1714703343000]},"parent":0,"labelTerm":{"site":"checkplease"},"blocks":[],"publishDate":1714703343,"format":"video","title":"Check, Please! Bay Area reviews: Abacá, Bombera, The Caprice","headTitle":"Check, Please! Bay Area reviews: Abacá, Bombera, The Caprice | KQED","content":"\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 3, airs Thursday, May 2, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>With contemporary takes on Filipino favorites, \u003cstrong>Abacá\u003c/strong>, located inside the Kimpton Alton Hotel on San Francisco’s Fisherman’s Wharf, charms with its savory sisig fried rice and colorful ube coladas. Next up, in Oakland’s Diamond District, \u003cstrong>Bombera\u003c/strong> features farm fresh flavors and culinary methods that celebrate the chef’s Chicana heritage, offering dishes from spicy carrots to smoked trout tostadas. Finally, diners head to the North Bay at \u003cstrong>The Caprice\u003c/strong>, a hidden gem where romantic bay views are paired with thoughtfully-crafted dishes from land and sea in Tiburon — all since the 1950s.\u003c/p>\n\u003cfigure id=\"attachment_22201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22201\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Scotty Bastable, Cynthia Bazan and Alejandro Correa from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.restaurantabaca.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Abacá \u003c/span>\u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bomberaoakland.com/\">\u003cstrong>Bombera\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thecaprice.com/\">\u003cstrong>The Caprice\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":156,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":5},"modified":1714698930,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Bay Area foodies review contemporary Filipino fare in San Francisco, fresh Mexican flavors in Oakland and thoughtfully-crafted dishes in Tiburon.","socialDescription":"Bay Area foodies review contemporary Filipino fare in San Francisco, fresh Mexican flavors in Oakland and thoughtfully-crafted dishes in Tiburon.","title":"Check, Please! Bay Area reviews: Abacá, Bombera, The Caprice | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area reviews: Abacá, Bombera, The Caprice","datePublished":"2024-05-02T19:29:03-07:00","dateModified":"2024-05-02T18:15:30-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"check-please-bay-area-reviews-abaca-bombera-the-caprice","status":"publish","videoEmbed":"https://youtu.be/ThW76mLfcbY","excludeFromSiteSearch":"Include","sticky":false,"articleAge":"0","path":"/checkplease/22199/check-please-bay-area-reviews-abaca-bombera-the-caprice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 3, airs Thursday, May 2, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>With contemporary takes on Filipino favorites, \u003cstrong>Abacá\u003c/strong>, located inside the Kimpton Alton Hotel on San Francisco’s Fisherman’s Wharf, charms with its savory sisig fried rice and colorful ube coladas. Next up, in Oakland’s Diamond District, \u003cstrong>Bombera\u003c/strong> features farm fresh flavors and culinary methods that celebrate the chef’s Chicana heritage, offering dishes from spicy carrots to smoked trout tostadas. Finally, diners head to the North Bay at \u003cstrong>The Caprice\u003c/strong>, a hidden gem where romantic bay views are paired with thoughtfully-crafted dishes from land and sea in Tiburon — all since the 1950s.\u003c/p>\n\u003cfigure id=\"attachment_22201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22201\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Scotty Bastable, Cynthia Bazan and Alejandro Correa from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.restaurantabaca.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Abacá \u003c/span>\u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bomberaoakland.com/\">\u003cstrong>Bombera\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thecaprice.com/\">\u003cstrong>The Caprice\u003c/strong> (Tiburon)\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":"/checkplease/22199/check-please-bay-area-reviews-abaca-bombera-the-caprice","authors":["11084"],"categories":["checkplease_3758","checkplease_3845","checkplease_3750","checkplease_3740","checkplease_3730","checkplease_9210","checkplease_93","checkplease_3871","checkplease_3753","checkplease_3742","checkplease_3472","checkplease_9212","checkplease_3764","checkplease_3738","checkplease_10","checkplease_9209","checkplease_3739","checkplease_3874","checkplease_9307","checkplease_7975","checkplease_9336"],"tags":["checkplease_9325","checkplease_9326","checkplease_9160","checkplease_763","checkplease_9298","checkplease_8548","checkplease_8971","checkplease_8565","checkplease_9091","checkplease_8573","checkplease_8547","checkplease_8509","checkplease_9337","checkplease_9317"],"featImg":"checkplease_22200","label":"checkplease"},"checkplease_22186":{"type":"posts","id":"checkplease_22186","meta":{"index":"posts_1716263798","site":"checkplease","id":"22186","score":null,"sort":[1714091308000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1714091308,"format":"video","title":"Check, Please! Bay Area reviews: Shadowbrook, Villa Azteca, Wild Fish","headTitle":"Check, Please! Bay Area reviews: Shadowbrook, Villa Azteca, Wild Fish | KQED","content":"\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 2, airs Thursday, April 25, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> makes more waves in the Monterey Bay Area! Located next to Soquel Creek in Capitola, the historic \u003cstrong>Shadowbrook\u003c/strong> serves up their signature Pacific Rim salmon and prime rib alongside an extensive and locally-focused wine list, all set in rustic yet undeniably classy quarters. Then, with unique favorites like buttery roasted bone marrow, \u003cstrong>Villa Azteca\u003c/strong> brings an unexpected twist to Mexican cuisine in Salinas — alongside classics like chile relleno and chilaquiles. Finally, just off of Lighthouse Avenue, \u003cstrong>Wild Fish\u003c/strong> in Pacific Grove dishes up organic bistro fare — from ling cod katsu to bouillabaisse — that’s locally fished, farmed, and foraged. Reporter Cecilia Phillips rounds out this week’s episode with a visit to \u003cstrong>Gizdich Ranch\u003c/strong> in Watsonville for a taste of its jams, fruit picking, and famous seasonal pies.\u003c/p>\n\u003cfigure id=\"attachment_22188\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22188\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ruthie Velasquez, Mike Mollica and Espie Castro from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.shadowbrook-capitola.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Shadowbrook \u003c/span>\u003c/strong>(Capitola)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://villaazteca.com/\">\u003cstrong>Villa Azteca\u003c/strong> (Salinas)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.wild-fish.com/\">\u003cstrong>Wild Fish\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.gizdich-ranch.com/\">\u003cstrong>Gizdich Ranch\u003c/strong> (Watsonville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22190\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.dallaterra.com/producer/almare-spritz\">Almare ‘Spritz Classico’\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Veneto, Italy $15\u003c/em>\u003cbr>\nIf you’ve ever been to northern Italy, the drink to start any evening is a spritz made with Prosecco and a garnet-hued bitters. This lovely new line of open-and-enjoy spritz bottlings hail from Italy’s Veneto region. For three generations the Maschio family has been crafting Prosecco there. As an homage to their love of sipping spritzes with friends by the seaside, they created the Almare brand. The ‘Classico’ is made from local white Glera grapes and herbal, orange-scented bitters that impart a complex finish. It’s lightly fizzy, low alcohol, fresh and FUN! Pour over ice with a slice of citrus and prepare to take a relaxing taste trip to Italy.\u003c/p>\n\u003cp>\u003ca href=\"https://legrandcourtage.com\">\u003cstrong>\u003cspan style=\"color: #339966\">Le Grand Courtâge ‘Grand Cuvee’ Brut Rosé\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>France $42 (for six single-serve bottles)\u003c/em>\u003cbr>\nNot all French bubbly comes from Champagne. There are plenty of other delicious sparklers from the famed country of wine. This elegantly affordable pink sparkler is red berry scented with vibrant sweet fruit flavors, which makes it ideal as a cocktail sipper, with spicy fare, or alongside brunch. Created by an American woman who moved to France, the company is owned and managed by an all-female team who take their motto “live joyously” to heart…and glass.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomacutrer.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Sonoma Cutrer Rosé of Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $25\u003c/em>\u003cbr>\nOne of Sonoma’s classic producers, Sonoma Cutrer is known for its world-class Chardonnay and Pinot Noir. Their pretty-in-pink rosé, however, is the one to seek out for spring and summer sipping. A fruit bowl of flavor packed into the bottle, this crisp and aromatic dry-styled pink is a wonderful wine to welcome warm weather. It has the freshness to complement grilled fish and vegetables but sports enough Pinot Noir structure to pair with roast pork chops or panko-crusted fried chicken.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":581,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":10},"modified":1714367395,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Bay Area foodies review prime rib and romantic vibes at Shadowbrook, unexpected Mexican cuisine in Salinas and locally-farmed fish in Pacific Grove.","socialDescription":"Bay Area foodies review prime rib and romantic vibes at Shadowbrook, unexpected Mexican cuisine in Salinas and locally-farmed fish in Pacific Grove.","title":"Check, Please! Bay Area reviews: Shadowbrook, Villa Azteca, Wild Fish | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area reviews: Shadowbrook, Villa Azteca, Wild Fish","datePublished":"2024-04-25T17:28:28-07:00","dateModified":"2024-04-28T22:09:55-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"check-please-bay-area-reviews-shadowbrook-villa-azteca-wild-fish","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://youtu.be/wKMmYlGj93I","excludeFromSiteSearch":"Include","sticky":false,"source":"Food","articleAge":"0","path":"/checkplease/22186/check-please-bay-area-reviews-shadowbrook-villa-azteca-wild-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 2, airs Thursday, April 25, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> makes more waves in the Monterey Bay Area! Located next to Soquel Creek in Capitola, the historic \u003cstrong>Shadowbrook\u003c/strong> serves up their signature Pacific Rim salmon and prime rib alongside an extensive and locally-focused wine list, all set in rustic yet undeniably classy quarters. Then, with unique favorites like buttery roasted bone marrow, \u003cstrong>Villa Azteca\u003c/strong> brings an unexpected twist to Mexican cuisine in Salinas — alongside classics like chile relleno and chilaquiles. Finally, just off of Lighthouse Avenue, \u003cstrong>Wild Fish\u003c/strong> in Pacific Grove dishes up organic bistro fare — from ling cod katsu to bouillabaisse — that’s locally fished, farmed, and foraged. Reporter Cecilia Phillips rounds out this week’s episode with a visit to \u003cstrong>Gizdich Ranch\u003c/strong> in Watsonville for a taste of its jams, fruit picking, and famous seasonal pies.\u003c/p>\n\u003cfigure id=\"attachment_22188\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22188\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ruthie Velasquez, Mike Mollica and Espie Castro from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.shadowbrook-capitola.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Shadowbrook \u003c/span>\u003c/strong>(Capitola)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://villaazteca.com/\">\u003cstrong>Villa Azteca\u003c/strong> (Salinas)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.wild-fish.com/\">\u003cstrong>Wild Fish\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.gizdich-ranch.com/\">\u003cstrong>Gizdich Ranch\u003c/strong> (Watsonville)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22190\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1902_Drinks-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\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>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.dallaterra.com/producer/almare-spritz\">Almare ‘Spritz Classico’\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Veneto, Italy $15\u003c/em>\u003cbr>\nIf you’ve ever been to northern Italy, the drink to start any evening is a spritz made with Prosecco and a garnet-hued bitters. This lovely new line of open-and-enjoy spritz bottlings hail from Italy’s Veneto region. For three generations the Maschio family has been crafting Prosecco there. As an homage to their love of sipping spritzes with friends by the seaside, they created the Almare brand. The ‘Classico’ is made from local white Glera grapes and herbal, orange-scented bitters that impart a complex finish. It’s lightly fizzy, low alcohol, fresh and FUN! Pour over ice with a slice of citrus and prepare to take a relaxing taste trip to Italy.\u003c/p>\n\u003cp>\u003ca href=\"https://legrandcourtage.com\">\u003cstrong>\u003cspan style=\"color: #339966\">Le Grand Courtâge ‘Grand Cuvee’ Brut Rosé\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>France $42 (for six single-serve bottles)\u003c/em>\u003cbr>\nNot all French bubbly comes from Champagne. There are plenty of other delicious sparklers from the famed country of wine. This elegantly affordable pink sparkler is red berry scented with vibrant sweet fruit flavors, which makes it ideal as a cocktail sipper, with spicy fare, or alongside brunch. Created by an American woman who moved to France, the company is owned and managed by an all-female team who take their motto “live joyously” to heart…and glass.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomacutrer.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Sonoma Cutrer Rosé of Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $25\u003c/em>\u003cbr>\nOne of Sonoma’s classic producers, Sonoma Cutrer is known for its world-class Chardonnay and Pinot Noir. Their pretty-in-pink rosé, however, is the one to seek out for spring and summer sipping. A fruit bowl of flavor packed into the bottle, this crisp and aromatic dry-styled pink is a wonderful wine to welcome warm weather. It has the freshness to complement grilled fish and vegetables but sports enough Pinot Noir structure to pair with roast pork chops or panko-crusted fried chicken.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/22186/check-please-bay-area-reviews-shadowbrook-villa-azteca-wild-fish","authors":["11084"],"categories":["checkplease_3758","checkplease_250","checkplease_9105","checkplease_3750","checkplease_9200","checkplease_3871","checkplease_3753","checkplease_9308","checkplease_9309","checkplease_3738","checkplease_10","checkplease_3874","checkplease_9307","checkplease_7975"],"tags":["checkplease_9335","checkplease_9160","checkplease_9313","checkplease_763","checkplease_9324","checkplease_9091","checkplease_8573","checkplease_9310","checkplease_9330","checkplease_9331","checkplease_9315","checkplease_9314","checkplease_9321","checkplease_9322","checkplease_9316","checkplease_9323"],"featImg":"checkplease_22194","label":"source_checkplease_22186"},"checkplease_22180":{"type":"posts","id":"checkplease_22180","meta":{"index":"posts_1716263798","site":"checkplease","id":"22180","score":null,"sort":[1713493685000]},"parent":0,"labelTerm":{"site":"checkplease"},"blocks":[],"publishDate":1713493685,"format":"video","title":"Check, Please! Bay Area reviews: The Butter House, Cafe Fina, Corkscrew Cafe","headTitle":"Check, Please! Bay Area reviews: The Butter House, Cafe Fina, Corkscrew Cafe | KQED","content":"\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 1, airs Thursday, April 18, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> makes its first splash in the Monterey Bay Area! First up, \u003cstrong>The Butter House\u003c/strong> serves up satisfying and sumptuous American classics with a Filipino and Pacific Islander twist, perfect against the fresh air of Monterey County’s Seaside — think fried chicken & waffles next to pork belly fried rice. Then, with picturesque views of the bay on Monterey’s Old Fisherman’s Wharf, \u003cstrong>Cafe Fina\u003c/strong> dishes up some of the region’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels. Lastly, tucked away in warm and welcoming Carmel Valley, \u003cstrong>Corkscrew Cafe\u003c/strong> is home to an elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas.\u003c/p>\n\u003cfigure id=\"attachment_22181\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22181\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peter Alter, Kim Lammie and Travis Elder from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thebutterhouse.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>The Butter House \u003c/span>\u003c/strong>(Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cafefina.com/\">\u003cstrong>Cafe Fina\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.corkscrewcafe.com/\">\u003cstrong>Corkscrew Cafe\u003c/strong> (Carmel Valley)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":192,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":5},"modified":1713478497,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Bay Area foodies review Filipino brunch in Seaside, Sicilian-style seafood in Monterey and seasonal Californian fare in Carmel Valley.","socialDescription":"Bay Area foodies review Filipino brunch in Seaside, Sicilian-style seafood in Monterey and seasonal Californian fare in Carmel Valley.","title":"Check, Please! Bay Area reviews: The Butter House, Cafe Fina, Corkscrew Cafe | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area reviews: The Butter House, Cafe Fina, Corkscrew Cafe","datePublished":"2024-04-18T19:28:05-07:00","dateModified":"2024-04-18T15:14:57-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"check-please-bay-area-reviews-the-butter-house-cafe-fina-corkscrew-cafe","status":"publish","videoEmbed":"https://youtu.be/MnA-Km0x8SU","excludeFromSiteSearch":"Include","sticky":false,"articleAge":"0","path":"/checkplease/22180/check-please-bay-area-reviews-the-butter-house-cafe-fina-corkscrew-cafe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 1, airs Thursday, April 18, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> makes its first splash in the Monterey Bay Area! First up, \u003cstrong>The Butter House\u003c/strong> serves up satisfying and sumptuous American classics with a Filipino and Pacific Islander twist, perfect against the fresh air of Monterey County’s Seaside — think fried chicken & waffles next to pork belly fried rice. Then, with picturesque views of the bay on Monterey’s Old Fisherman’s Wharf, \u003cstrong>Cafe Fina\u003c/strong> dishes up some of the region’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels. Lastly, tucked away in warm and welcoming Carmel Valley, \u003cstrong>Corkscrew Cafe\u003c/strong> is home to an elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas.\u003c/p>\n\u003cfigure id=\"attachment_22181\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22181\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/04/1901_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Peter Alter, Kim Lammie and Travis Elder from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.thebutterhouse.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>The Butter House \u003c/span>\u003c/strong>(Seaside)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cafefina.com/\">\u003cstrong>Cafe Fina\u003c/strong> (Monterey)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.corkscrewcafe.com/\">\u003cstrong>Corkscrew Cafe\u003c/strong> (Carmel Valley)\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":"/checkplease/22180/check-please-bay-area-reviews-the-butter-house-cafe-fina-corkscrew-cafe","authors":["11084"],"categories":["checkplease_3758","checkplease_3845","checkplease_250","checkplease_3750","checkplease_3731","checkplease_93","checkplease_3859","checkplease_3751","checkplease_3871","checkplease_9309","checkplease_9308","checkplease_443","checkplease_3738","checkplease_10","checkplease_7946","checkplease_9307","checkplease_8023"],"tags":["checkplease_9319","checkplease_9160","checkplease_9161","checkplease_9334","checkplease_9312","checkplease_763","checkplease_9320","checkplease_8971","checkplease_8565","checkplease_9162","checkplease_8566","checkplease_9310","checkplease_9330","checkplease_9331","checkplease_9311","checkplease_9332","checkplease_9333","checkplease_9318"],"featImg":"checkplease_22185","label":"checkplease"},"checkplease_22135":{"type":"posts","id":"checkplease_22135","meta":{"index":"posts_1716263798","site":"checkplease","id":"22135","score":null,"sort":[1711036845000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1711036845,"format":"standard","title":"Check, Please! Bay Area Makes Waves in Monterey To Kick Off Its 19th Season This April!","headTitle":"Check, Please! Bay Area Makes Waves in Monterey To Kick Off Its 19th Season This April! | KQED","content":"\u003cp>\u003cspan style=\"font-weight: 400\">Up for a culinary adventure? \u003c/span>\u003ci>Check, Please! Bay Area\u003c/i> returns this April for its 19th season with a delicious, two-part twist: the James Beard and Emmy Award-winning program is making a splash for the first two episodes of the season in the Monterey Bay Area! In each episode, three residents join host Leslie Sbrocco to share their favorite local place to eat, and after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From Carmel Valley to Capitola, Seaside to Salinas, we’ve got hidden gems, favorite finds and historic icons for you to explore. Check out four new episodes, \u003cb>Thursdays beginning April 18 at 7:30pm on KQED 9\u003c/b> for new, tasty recommendations for local restaurants you won’t want to miss!\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect this April:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/Y2ihc5GniB8\u003c/p>\n\u003cp>\u003cb>April 18 (Monterey Special Edition)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Satisfying and sumptuous American classics with a Filipino and Pacific Islander twist — like fried chicken & waffles next to pork belly fried rice — at \u003c/span>\u003cb>The Butter House\u003c/b>\u003cspan style=\"font-weight: 400\"> (Seaside)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Picturesque views paired with some of the Monterey Bay’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels at \u003c/span>\u003cb>Cafe Fina\u003c/b>\u003cspan style=\"font-weight: 400\"> (Monterey)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas — at \u003c/span>\u003cb>Corkscrew Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Carmel Valley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 25 (Monterey Special Edition)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Signature dishes like Pacific Rim salmon and prime rib alongside an extensive and locally-focused wine list, all set in rustic yet undeniably classy quarters at the historic \u003c/span>\u003cb>Shadowbrook \u003c/b>\u003cspan style=\"font-weight: 400\">(Capitola)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An unexpected twist to Mexican cuisine in Salinas — like buttery roasted bone marrow — alongside classics like chile relleno and chilaquiles at \u003c/span>\u003cb>Villa Azteca\u003c/b>\u003cspan style=\"font-weight: 400\"> (Salinas)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Organic bistro fare — from lingcod katsu to bouillabaisse — that’s locally fished, farmed, and foraged at \u003c/span>\u003cb>Wild Fish\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pacific Grove)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> “Cecilia Tries It” gets a taste of jams, fruit picking, and famous seasonal pies at \u003c/span>\u003cb>Gizdich Ranch\u003c/b>\u003cspan style=\"font-weight: 400\"> (Watsonville)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 2\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Contemporary and charming takes on Filipino favorites — like savory sisig fried rice and colorful ube coladas — inside the Kimpton Alton Hotel at \u003c/span>\u003cb>Abacá \u003c/b>\u003cspan style=\"font-weight: 400\">(San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Farm fresh flavors and culinary methods that celebrate the chef’s Chicana heritage with dishes like spicy carrots and smoked trout tostadas at \u003c/span>\u003cb>Bombera \u003c/b>\u003cspan style=\"font-weight: 400\">(Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Romantic bay views paired with thoughtfully-crafted dishes from land and sea since the 1950s at\u003c/span>\u003cb> The Caprice\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 9\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An innovative menu inspired by the night markets and street festivals of Taiwan at the women-, queer-, and immigrant-owned \u003c/span>\u003cb>Good to Eat\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Seasonal California-Mediterranean bites along classic films, taking “dinner and a movie” to a whole new level at \u003c/span>\u003cb>Foreign Cinema\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A mouthwatering taste of Ethiopia with savory samosas and freshly-baked injera bread, bringing East Africa to the East Bay at \u003c/span>\u003cb>Barcote \u003c/b>\u003cspan style=\"font-weight: 400\">(Oakland)\u003c/span>\u003c/li>\n\u003cli>“Cecilia Tries It” visits \u003cstrong>Pop-Ups on the Plaza\u003c/strong> at San Francisco’s Ferry Terminal Plaza and Ferry Plaza Farmers Market, a series of events showcasing Black-owned businesses (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to tell us about your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":599,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":9},"modified":1712869604,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Check, Please! Bay Area host Leslie Sbrocco leads four new episodes of the beloved KQED show, as locals share their favorite restaurants.","socialDescription":"Check, Please! Bay Area host Leslie Sbrocco leads four new episodes of the beloved KQED show, as locals share their favorite restaurants.","title":"Check, Please! Bay Area Makes Waves in Monterey To Kick Off Its 19th Season This April! | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! 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Bay Area\u003c/i> returns this April for its 19th season with a delicious, two-part twist: the James Beard and Emmy Award-winning program is making a splash for the first two episodes of the season in the Monterey Bay Area! In each episode, three residents join host Leslie Sbrocco to share their favorite local place to eat, and after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From Carmel Valley to Capitola, Seaside to Salinas, we’ve got hidden gems, favorite finds and historic icons for you to explore. Check out four new episodes, \u003cb>Thursdays beginning April 18 at 7:30pm on KQED 9\u003c/b> for new, tasty recommendations for local restaurants you won’t want to miss!\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect this April:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Y2ihc5GniB8'\n title='//www.youtube.com/embed/Y2ihc5GniB8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cb>April 18 (Monterey Special Edition)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Satisfying and sumptuous American classics with a Filipino and Pacific Islander twist — like fried chicken & waffles next to pork belly fried rice — at \u003c/span>\u003cb>The Butter House\u003c/b>\u003cspan style=\"font-weight: 400\"> (Seaside)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Picturesque views paired with some of the Monterey Bay’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels at \u003c/span>\u003cb>Cafe Fina\u003c/b>\u003cspan style=\"font-weight: 400\"> (Monterey)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas — at \u003c/span>\u003cb>Corkscrew Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Carmel Valley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 25 (Monterey Special Edition)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Signature dishes like Pacific Rim salmon and prime rib alongside an extensive and locally-focused wine list, all set in rustic yet undeniably classy quarters at the historic \u003c/span>\u003cb>Shadowbrook \u003c/b>\u003cspan style=\"font-weight: 400\">(Capitola)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An unexpected twist to Mexican cuisine in Salinas — like buttery roasted bone marrow — alongside classics like chile relleno and chilaquiles at \u003c/span>\u003cb>Villa Azteca\u003c/b>\u003cspan style=\"font-weight: 400\"> (Salinas)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Organic bistro fare — from lingcod katsu to bouillabaisse — that’s locally fished, farmed, and foraged at \u003c/span>\u003cb>Wild Fish\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pacific Grove)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> “Cecilia Tries It” gets a taste of jams, fruit picking, and famous seasonal pies at \u003c/span>\u003cb>Gizdich Ranch\u003c/b>\u003cspan style=\"font-weight: 400\"> (Watsonville)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 2\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Contemporary and charming takes on Filipino favorites — like savory sisig fried rice and colorful ube coladas — inside the Kimpton Alton Hotel at \u003c/span>\u003cb>Abacá \u003c/b>\u003cspan style=\"font-weight: 400\">(San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Farm fresh flavors and culinary methods that celebrate the chef’s Chicana heritage with dishes like spicy carrots and smoked trout tostadas at \u003c/span>\u003cb>Bombera \u003c/b>\u003cspan style=\"font-weight: 400\">(Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Romantic bay views paired with thoughtfully-crafted dishes from land and sea since the 1950s at\u003c/span>\u003cb> The Caprice\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 9\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An innovative menu inspired by the night markets and street festivals of Taiwan at the women-, queer-, and immigrant-owned \u003c/span>\u003cb>Good to Eat\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Seasonal California-Mediterranean bites along classic films, taking “dinner and a movie” to a whole new level at \u003c/span>\u003cb>Foreign Cinema\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A mouthwatering taste of Ethiopia with savory samosas and freshly-baked injera bread, bringing East Africa to the East Bay at \u003c/span>\u003cb>Barcote \u003c/b>\u003cspan style=\"font-weight: 400\">(Oakland)\u003c/span>\u003c/li>\n\u003cli>“Cecilia Tries It” visits \u003cstrong>Pop-Ups on the Plaza\u003c/strong> at San Francisco’s Ferry Terminal Plaza and Ferry Plaza Farmers Market, a series of events showcasing Black-owned businesses (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to tell us about your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/22135/check-please-bay-area-makes-waves-in-monterey-to-kick-off-its-19th-season-this-april","authors":["11084"],"categories":["checkplease_3758","checkplease_3845","checkplease_250","checkplease_3740","checkplease_3730","checkplease_9210","checkplease_8033","checkplease_3731","checkplease_93","checkplease_9200","checkplease_3751","checkplease_3871","checkplease_3754","checkplease_3753","checkplease_9308","checkplease_9309","checkplease_3742","checkplease_3472","checkplease_3738","checkplease_10","checkplease_3739","checkplease_3729","checkplease_9209","checkplease_9307"],"tags":["checkplease_9325","checkplease_9326","checkplease_9319","checkplease_9160","checkplease_9161","checkplease_9313","checkplease_9312","checkplease_763","checkplease_9320","checkplease_9298","checkplease_8548","checkplease_8553","checkplease_9119","checkplease_9085","checkplease_8971","checkplease_8565","checkplease_9324","checkplease_9091","checkplease_8573","checkplease_9310","checkplease_8547","checkplease_8509","checkplease_9315","checkplease_8874","checkplease_9314","checkplease_8518","checkplease_8592","checkplease_9311","checkplease_9321","checkplease_9329","checkplease_9328","checkplease_9318","checkplease_9327","checkplease_9317","checkplease_9322","checkplease_9316","checkplease_9323"],"featImg":"checkplease_22138","label":"source_checkplease_22135"},"checkplease_22122":{"type":"posts","id":"checkplease_22122","meta":{"index":"posts_1716263798","site":"checkplease","id":"22122","score":null,"sort":[1708658898000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1708658898,"format":"video","title":"Check, Please! Bay Area reviews: Outer Orbit, Piazza D'Angelo, Limewood Bar & Restaurant","headTitle":"Check, Please! Bay Area reviews: Outer Orbit, Piazza D’Angelo, Limewood Bar & Restaurant | KQED","content":"\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicolas-feuillatte.com/us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Champagne Nicolas Feuillatte Reserve Exclusive Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $60\u003c/em>\u003cbr>\nWhen a celebration is due, reach for this stunning pink bubbly. It doesn’t matter if its Taco Tuesday or Saturday date night, this beautiful rosé makes every event special. The youngest of the top Champagne houses, the partnership between wine growers and founders Henri Macquart and Nicolas Feuillatte (pronounced Foy-Yaht), began in 1972. Since then, it has become one of the most iconic brands in the United States. This deeply garnet-hued sparkler has red-fruited intensity and full-bodied richness on the palate making it ideal for a glass to begin the evening but also that pairs throughout the meal. The dash of Chardonnay in the blend lends freshness while the majority red grapes – Pinot Noir and Pinot Meunier – impart silky succulence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Benovia Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $48\u003c/em>\u003cbr>\nOne of my choices for top wineries in California is Benovia. Tucked in the rolling hills of the Russian River Valley, Benovia focuses on Chardonnay and Pinot Noir with the hallmark of elegant intensity. Founded by Mary Dewane and Joe Anderson and named for their fathers’ Ben and Novian, they also have winemaker and co-owner, Mike Sullivan rounding out the superstar roster. Their Russian River Valley Chardonnay is crafted with fruit grown on their noted Martaella Estate Vineyard and Tilton Hill Vineyards. Perfectly balanced with floral and citrus notes, zesty acidity and a lush mouthfeel, it’s a Chardonnay treat to share with food, family and friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Flora Springs ‘Trilogy’\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $100\u003c/em>\u003cbr>\nA worthy splurge that belongs in your cellar and on your dinner table (just make sure to decant it for a few hours before sipping!). Flora Springs is one of Napa Valley’s classic wineries founded in 1978 by John Komes. Their portfolio is lined with wines from Chardonnay to Cabernet Sauvignon, but the winery’s flagship bottling is named Trilogy. Now in its 38th bottling, the winery has renewed its commitment to their pioneering Napa blend, which is evolving but has stood the test of time. A Cabernet Sauvignon-focused blend with added complexity from Petit Verdot and a dash of Malbec, it’s layered and structured with dark berry fruit purity and hints of herbal notes.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":672,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":9},"modified":1709071277,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Bay Area foodies review modern Hawaiian food in San Francisco, cozy Calabrian plates in Mill Valley and modern Californian fare in Berkeley.","socialDescription":"Bay Area foodies review modern Hawaiian food in San Francisco, cozy Calabrian plates in Mill Valley and modern Californian fare in Berkeley.","title":"Check, Please! Bay Area reviews: Outer Orbit, Piazza D'Angelo, Limewood Bar & Restaurant | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area reviews: Outer Orbit, Piazza D'Angelo, Limewood Bar & Restaurant","datePublished":"2024-02-22T19:28:18-08:00","dateModified":"2024-02-27T14:01:17-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"check-please-bay-area-reviews-outer-orbit-piazza-dangelo-limewood-bar-restaurant","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://youtu.be/uEVQs_LfSeQ","excludeFromSiteSearch":"Include","sticky":false,"source":"Food","articleAge":"0","path":"/checkplease/22122/check-please-bay-area-reviews-outer-orbit-piazza-dangelo-limewood-bar-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicolas-feuillatte.com/us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Champagne Nicolas Feuillatte Reserve Exclusive Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $60\u003c/em>\u003cbr>\nWhen a celebration is due, reach for this stunning pink bubbly. It doesn’t matter if its Taco Tuesday or Saturday date night, this beautiful rosé makes every event special. The youngest of the top Champagne houses, the partnership between wine growers and founders Henri Macquart and Nicolas Feuillatte (pronounced Foy-Yaht), began in 1972. Since then, it has become one of the most iconic brands in the United States. This deeply garnet-hued sparkler has red-fruited intensity and full-bodied richness on the palate making it ideal for a glass to begin the evening but also that pairs throughout the meal. The dash of Chardonnay in the blend lends freshness while the majority red grapes – Pinot Noir and Pinot Meunier – impart silky succulence.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Benovia Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $48\u003c/em>\u003cbr>\nOne of my choices for top wineries in California is Benovia. Tucked in the rolling hills of the Russian River Valley, Benovia focuses on Chardonnay and Pinot Noir with the hallmark of elegant intensity. Founded by Mary Dewane and Joe Anderson and named for their fathers’ Ben and Novian, they also have winemaker and co-owner, Mike Sullivan rounding out the superstar roster. Their Russian River Valley Chardonnay is crafted with fruit grown on their noted Martaella Estate Vineyard and Tilton Hill Vineyards. Perfectly balanced with floral and citrus notes, zesty acidity and a lush mouthfeel, it’s a Chardonnay treat to share with food, family and friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Flora Springs ‘Trilogy’\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $100\u003c/em>\u003cbr>\nA worthy splurge that belongs in your cellar and on your dinner table (just make sure to decant it for a few hours before sipping!). Flora Springs is one of Napa Valley’s classic wineries founded in 1978 by John Komes. Their portfolio is lined with wines from Chardonnay to Cabernet Sauvignon, but the winery’s flagship bottling is named Trilogy. Now in its 38th bottling, the winery has renewed its commitment to their pioneering Napa blend, which is evolving but has stood the test of time. A Cabernet Sauvignon-focused blend with added complexity from Petit Verdot and a dash of Malbec, it’s layered and structured with dark berry fruit purity and hints of herbal notes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/22122/check-please-bay-area-reviews-outer-orbit-piazza-dangelo-limewood-bar-restaurant","authors":["11084"],"categories":["checkplease_3758","checkplease_3845","checkplease_3392","checkplease_3763","checkplease_250","checkplease_9105","checkplease_3750","checkplease_3740","checkplease_9210","checkplease_3730","checkplease_3731","checkplease_9200","checkplease_3859","checkplease_3751","checkplease_3871","checkplease_9068","checkplease_3742","checkplease_3472","checkplease_443","checkplease_3738","checkplease_10","checkplease_3739","checkplease_9209","checkplease_3729","checkplease_9065","checkplease_9273"],"tags":["checkplease_9160","checkplease_9161","checkplease_763","checkplease_8548","checkplease_9242","checkplease_8972","checkplease_9162","checkplease_8566","checkplease_9239","checkplease_8547","checkplease_9237","checkplease_9238","checkplease_8518"],"featImg":"checkplease_22124","label":"source_checkplease_22122"},"checkplease_22104":{"type":"posts","id":"checkplease_22104","meta":{"index":"posts_1716263798","site":"checkplease","id":"22104","score":null,"sort":[1708054031000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1708054031,"format":"video","title":"Check, Please! Bay Area reviews: Kinara Fusion Kitchen, It's Italia, Delage","headTitle":"Check, Please! Bay Area reviews: Kinara Fusion Kitchen, It’s Italia, Delage | KQED","content":"\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 15, airs Thursday, February 15, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First up, guests are greeted by fragrant desi dishes in San Francisco’s Lower Nob Hill neighborhood. \u003cstrong>Kinara Fusion Kitchen\u003c/strong> features modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers. Then, with origins in 1990s San Francisco, \u003cstrong>It’s Italia\u003c/strong> in Half Moon Bay features fresh pastas, savory flatbreads and more in a cozy, charming space. Finally, in downtown Oakland, the seasonal ever-changing prix fixe menu at \u003cstrong>Delage\u003c/strong> boasts delicate and intricate California-inspired Japanese omakase with French techniques.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22112\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22112\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Thien Pham, Kimo Hogan and Andrea Sola from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kinarafusionkitchen.com/\">\u003cstrong>Kinara Fusion Kitchen\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.itsitaliarestaurant.com/\">\u003cstrong>It’s Italia\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.delageoakland.com/\">\u003cstrong>Delage\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22113\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.avianawine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Aviana Verdejo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Spain $20\u003c/em>\u003cbr>\nAviana is a new line of wines from the legendary California winemaking dynasty began more than a century ago by Cesare Mondavi Sr. The “G4” (or fourth generation) of the family began Aviana in 2023 to create affordably delicious worldwide wines, blended with cutting edge technology and supporting women’s empowerment programs. This Spanish Verdejo is crisp with juicy fruit notes and a succulent finish. It pairs with fresh fish, salads, grilled vegetables, or simply sipping on a spring day. Want to experience more than the wine inside the bottle? Scan the QR code on the label and it comes alive telling a story on your screen. A new era for wine has begun.\u003c/p>\n\u003cp>\u003ca href=\"https://barramundiwines.com.au\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Barramundi Shiraz\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Victoria, Australia $13\u003c/em>\u003cbr>\nWant fun in a bottle? Unscrew a Barramundi. This whimsical brand explains Aussie lingo with a translation page on the website where you can discover the meaning of terms such as: “Get Cracking” (to begin something) and “A fair suck of the Sav!” (an exclamation of amazement). You can also follow their raucous road trip photos on Instagram. With a lineup of wines that qualify as “good drops,” I recommend starting your exploration with their signature Shiraz. Rich, dark berry flavors are smacked with zesty freshness, making it a red to serve with burgers, pizza, and BBQ. It’s a ripper! (…that means great, btw).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomacutrer.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Sonoma-Cutrer Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $36\u003c/em>\u003cbr>\nThis wine is a California classic. Sonoma-Cutrer was founded more than forty years ago focused on Chardonnay. Over two decades have passed since they expanded their Euro-centric elegance to Pinot Noir bottlings. Their single vineyard examples stand up to some of the best in the world. Their signature Russian River Valley Pinot Noir blends the Owsley and Vine Hill vineyards capturing the complexity and purity of fruit from these iconic vineyards. Red berry aromas with hints of tea leaf and rose petal are followed by a silky texture that defines the best Pinots. Pair with pork loin and mushrooms, grilled salmon with pilaf or a pungent cheese and indulge your passion for Pinot.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":577,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":10},"modified":1708054018,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Bay Area foodies review fusion Indian food in San Francisco, cozy Italian fare in Half Moon Bay and delicate Japanese omakase in Oakland.","socialDescription":"Bay Area foodies review fusion Indian food in San Francisco, cozy Italian fare in Half Moon Bay and delicate Japanese omakase in Oakland.","title":"Check, Please! Bay Area reviews: Kinara Fusion Kitchen, It's Italia, Delage | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area reviews: Kinara Fusion Kitchen, It's Italia, Delage","datePublished":"2024-02-15T19:27:11-08:00","dateModified":"2024-02-15T19:26:58-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"check-please-bay-area-reviews-kinara-fusion-kitchen-its-italia-delage","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://youtu.be/ffqZnSagOc4","excludeFromSiteSearch":"Include","sticky":false,"source":"Food","articleAge":"0","path":"/checkplease/22104/check-please-bay-area-reviews-kinara-fusion-kitchen-its-italia-delage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 15, airs Thursday, February 15, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First up, guests are greeted by fragrant desi dishes in San Francisco’s Lower Nob Hill neighborhood. \u003cstrong>Kinara Fusion Kitchen\u003c/strong> features modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers. Then, with origins in 1990s San Francisco, \u003cstrong>It’s Italia\u003c/strong> in Half Moon Bay features fresh pastas, savory flatbreads and more in a cozy, charming space. Finally, in downtown Oakland, the seasonal ever-changing prix fixe menu at \u003cstrong>Delage\u003c/strong> boasts delicate and intricate California-inspired Japanese omakase with French techniques.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22112\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22112\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Thien Pham, Kimo Hogan and Andrea Sola from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kinarafusionkitchen.com/\">\u003cstrong>Kinara Fusion Kitchen\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.itsitaliarestaurant.com/\">\u003cstrong>It’s Italia\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.delageoakland.com/\">\u003cstrong>Delage\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22113\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.avianawine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Aviana Verdejo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Spain $20\u003c/em>\u003cbr>\nAviana is a new line of wines from the legendary California winemaking dynasty began more than a century ago by Cesare Mondavi Sr. The “G4” (or fourth generation) of the family began Aviana in 2023 to create affordably delicious worldwide wines, blended with cutting edge technology and supporting women’s empowerment programs. This Spanish Verdejo is crisp with juicy fruit notes and a succulent finish. It pairs with fresh fish, salads, grilled vegetables, or simply sipping on a spring day. Want to experience more than the wine inside the bottle? Scan the QR code on the label and it comes alive telling a story on your screen. A new era for wine has begun.\u003c/p>\n\u003cp>\u003ca href=\"https://barramundiwines.com.au\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Barramundi Shiraz\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Victoria, Australia $13\u003c/em>\u003cbr>\nWant fun in a bottle? Unscrew a Barramundi. This whimsical brand explains Aussie lingo with a translation page on the website where you can discover the meaning of terms such as: “Get Cracking” (to begin something) and “A fair suck of the Sav!” (an exclamation of amazement). You can also follow their raucous road trip photos on Instagram. With a lineup of wines that qualify as “good drops,” I recommend starting your exploration with their signature Shiraz. Rich, dark berry flavors are smacked with zesty freshness, making it a red to serve with burgers, pizza, and BBQ. It’s a ripper! (…that means great, btw).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomacutrer.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Sonoma-Cutrer Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $36\u003c/em>\u003cbr>\nThis wine is a California classic. Sonoma-Cutrer was founded more than forty years ago focused on Chardonnay. Over two decades have passed since they expanded their Euro-centric elegance to Pinot Noir bottlings. Their single vineyard examples stand up to some of the best in the world. Their signature Russian River Valley Pinot Noir blends the Owsley and Vine Hill vineyards capturing the complexity and purity of fruit from these iconic vineyards. Red berry aromas with hints of tea leaf and rose petal are followed by a silky texture that defines the best Pinots. Pair with pork loin and mushrooms, grilled salmon with pilaf or a pungent cheese and indulge your passion for Pinot.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/22104/check-please-bay-area-reviews-kinara-fusion-kitchen-its-italia-delage","authors":["11084"],"categories":["checkplease_3845","checkplease_3750","checkplease_8747","checkplease_9210","checkplease_3740","checkplease_3730","checkplease_3731","checkplease_9200","checkplease_8003","checkplease_3849","checkplease_3751","checkplease_3847","checkplease_3871","checkplease_9212","checkplease_3764","checkplease_3741","checkplease_3738","checkplease_10","checkplease_3739","checkplease_3729","checkplease_9209","checkplease_9273","checkplease_9065","checkplease_91"],"tags":["checkplease_9306","checkplease_9236","checkplease_8510","checkplease_8765","checkplease_8873","checkplease_8581","checkplease_8756","checkplease_9162","checkplease_8566","checkplease_9244","checkplease_9245","checkplease_8794","checkplease_9234","checkplease_8509","checkplease_9246","checkplease_9247","checkplease_9101","checkplease_8518"],"featImg":"checkplease_22114","label":"source_checkplease_22104"},"checkplease_22089":{"type":"posts","id":"checkplease_22089","meta":{"index":"posts_1716263798","site":"checkplease","id":"22089","score":null,"sort":[1707449248000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1707449248,"format":"video","title":"Check, Please! Bay Area reviews: Birch & Rye, Easy Rider, Bake Sum","headTitle":"Check, Please! Bay Area reviews: Birch & Rye, Easy Rider, Bake Sum | KQED","content":"\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 14, airs Thursday, February 8, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the heart of San Francisco’s Noe Valley neighborhood, \u003cstrong>Birch & Rye\u003c/strong> charms guests by reimagining traditional Russian and other Eastern European dishes with Californian flair — and a touch of experimental finesse. Then, in downtown Petaluma, \u003cstrong>Easy Rider\u003c/strong> brings Southern classics crafted with quality ingredients to Sonoma: think shrimp and grits, fried chicken, and pork belly biscuits paired with Southern-inspired cocktails and a local selection of Californian wines. Finally, from Oakland’s Great Lake neighborhood comes an intimate bakery with a focus on Asian flavors. At \u003cstrong>Bake Sum\u003c/strong>, expect tasty surprises from their ever-changing menu, from mochi bites, to musubi croissant mashups, to okonomiyaki danishes. Reporter Cecilia Phillips closes out this week’s episode in San Jose — home to the largest Vietnamese community outside of Vietnam — discovering perennial Vietnamese eats, treats and entertainment at \u003cstrong>Vietnam Town\u003c/strong>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22090\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shivani Torres, Daniel Phung and Yemi Ogunkoya from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.birchandryesf.com/\">\u003cstrong>Birch & Rye\u003c/strong> (San Francisco)\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.easyriderpetaluma.com/\">\u003cstrong>Easy Rider\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bakesum.com/\">\u003cstrong>Bake Sum\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.vietnamtownsanjose.com/\">\u003cstrong>Vietnam Town\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg\" alt=\"\" width=\"800\" height=\"1064\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1020x1357.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-768x1022.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1154x1536.jpg 1154w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1539x2048.jpg 1539w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1920x2555.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-scaled.jpg 1924w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.champagne-billecart.fr/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $95\u003c/em>\u003cbr>\nI have a passion for pink Champagne. So much so that I’ve inked a tattoo on my leg of a glass inspired by my favorite French sparkler — Billecart-Salmon Brut Rosé. This historic Champagne house was founded more than two hundred years ago and today is run by a seventh generation family member, Mathieu Roland-Billecart. What’s unique about this ultra-chic wine is that it’s made from the traditional two red grapes of the Champagne region — Pinot Noir and Pinot Meunier — blended with Chardonnay and is vinified as a red wine. This gives the bubbly structure, rose-petal aromatics with orange peel and red-fruited flavors. It is class in a glass and worth the splurge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saintcosme.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Château de Saint Cosme\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Cotes du Rhône, France $19\u003c/em>\u003cbr>\nMany wine drinkers are familiar with reds from the southern French region of the Cotes du Rhône (there are also terrific whites). An iconic producer from the appellation of Gigondas, is Château de Saint Cosme. Their Saint Cosme (pronounced COMB) is made from 100 percent Syrah unlike many versions from the region, which are blended with other grapes such as Grenache. The winery’s farming is certified organic, and it shows through in the purity of this red. Sleek with vibrant mineral notes, it’s not made using oak barrels, which allows the grapes to shine. Red berry fruit with a black peppery kick and silky texture makes this an affordable option to enjoy year-round. It’s worthy of twice-the-price!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://banfiwinesusa.com/italy/rosa-regale-sparkling-rose-brachetto-dacqui-docg/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rosa Regale, Rosé Dolce\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Brachetto d’Acqui DOCG, Italy $24\u003c/em>\u003cbr>\nHailing from the hilly northern Italian Piedmont region, this unique semi-sweet wine is a perfect dessert sipper. Lightly sparkling, it’s made from local Brachetto d’Acqui grape in a pink style with citrus and red berry freshness balancing the kiss of sweetness. It’s a wine to sip chilled for a refreshing après meal drink, or pair it with berry tarts or lemon cake. It’s also one to sip alongside spicy dinner fare from red curry dishes to birria tacos. Beautifully packaged, it makes a perfect gift, too.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":658,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":10},"modified":1712179555,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Bay Area foodies review contemporary Russian cuisine in San Francisco, Southern fare in Petaluma and Asian fusion bakes in San Jose.","socialDescription":"Bay Area foodies review contemporary Russian cuisine in San Francisco, Southern fare in Petaluma and Asian fusion bakes in San Jose.","title":"Check, Please! Bay Area reviews: Birch & Rye, Easy Rider, Bake Sum | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area reviews: Birch & Rye, Easy Rider, Bake Sum","datePublished":"2024-02-08T19:27:28-08:00","dateModified":"2024-04-03T14:25:55-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"check-please-bay-area-reviews-birch-rye-easy-rider-bake-sum","status":"publish","sourceUrl":"https://www.kqed.org/food","videoEmbed":"https://youtu.be/zvRFrcWbi3I","excludeFromSiteSearch":"Include","sticky":false,"source":"Food","articleAge":"0","path":"/checkplease/22089/check-please-bay-area-reviews-birch-rye-easy-rider-bake-sum","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 14, airs Thursday, February 8, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the heart of San Francisco’s Noe Valley neighborhood, \u003cstrong>Birch & Rye\u003c/strong> charms guests by reimagining traditional Russian and other Eastern European dishes with Californian flair — and a touch of experimental finesse. Then, in downtown Petaluma, \u003cstrong>Easy Rider\u003c/strong> brings Southern classics crafted with quality ingredients to Sonoma: think shrimp and grits, fried chicken, and pork belly biscuits paired with Southern-inspired cocktails and a local selection of Californian wines. Finally, from Oakland’s Great Lake neighborhood comes an intimate bakery with a focus on Asian flavors. At \u003cstrong>Bake Sum\u003c/strong>, expect tasty surprises from their ever-changing menu, from mochi bites, to musubi croissant mashups, to okonomiyaki danishes. Reporter Cecilia Phillips closes out this week’s episode in San Jose — home to the largest Vietnamese community outside of Vietnam — discovering perennial Vietnamese eats, treats and entertainment at \u003cstrong>Vietnam Town\u003c/strong>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22090\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shivani Torres, Daniel Phung and Yemi Ogunkoya from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.birchandryesf.com/\">\u003cstrong>Birch & Rye\u003c/strong> (San Francisco)\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.easyriderpetaluma.com/\">\u003cstrong>Easy Rider\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bakesum.com/\">\u003cstrong>Bake Sum\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.vietnamtownsanjose.com/\">\u003cstrong>Vietnam Town\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg\" alt=\"\" width=\"800\" height=\"1064\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1020x1357.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-768x1022.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1154x1536.jpg 1154w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1539x2048.jpg 1539w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1920x2555.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-scaled.jpg 1924w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.champagne-billecart.fr/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $95\u003c/em>\u003cbr>\nI have a passion for pink Champagne. So much so that I’ve inked a tattoo on my leg of a glass inspired by my favorite French sparkler — Billecart-Salmon Brut Rosé. This historic Champagne house was founded more than two hundred years ago and today is run by a seventh generation family member, Mathieu Roland-Billecart. What’s unique about this ultra-chic wine is that it’s made from the traditional two red grapes of the Champagne region — Pinot Noir and Pinot Meunier — blended with Chardonnay and is vinified as a red wine. This gives the bubbly structure, rose-petal aromatics with orange peel and red-fruited flavors. It is class in a glass and worth the splurge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saintcosme.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Château de Saint Cosme\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Cotes du Rhône, France $19\u003c/em>\u003cbr>\nMany wine drinkers are familiar with reds from the southern French region of the Cotes du Rhône (there are also terrific whites). An iconic producer from the appellation of Gigondas, is Château de Saint Cosme. Their Saint Cosme (pronounced COMB) is made from 100 percent Syrah unlike many versions from the region, which are blended with other grapes such as Grenache. The winery’s farming is certified organic, and it shows through in the purity of this red. Sleek with vibrant mineral notes, it’s not made using oak barrels, which allows the grapes to shine. Red berry fruit with a black peppery kick and silky texture makes this an affordable option to enjoy year-round. It’s worthy of twice-the-price!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://banfiwinesusa.com/italy/rosa-regale-sparkling-rose-brachetto-dacqui-docg/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rosa Regale, Rosé Dolce\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Brachetto d’Acqui DOCG, Italy $24\u003c/em>\u003cbr>\nHailing from the hilly northern Italian Piedmont region, this unique semi-sweet wine is a perfect dessert sipper. Lightly sparkling, it’s made from local Brachetto d’Acqui grape in a pink style with citrus and red berry freshness balancing the kiss of sweetness. It’s a wine to sip chilled for a refreshing après meal drink, or pair it with berry tarts or lemon cake. It’s also one to sip alongside spicy dinner fare from red curry dishes to birria tacos. Beautifully packaged, it makes a perfect gift, too.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/checkplease/22089/check-please-bay-area-reviews-birch-rye-easy-rider-bake-sum","authors":["11084"],"categories":["checkplease_3758","checkplease_3845","checkplease_3392","checkplease_3750","checkplease_3740","checkplease_9210","checkplease_3730","checkplease_3731","checkplease_9200","checkplease_3871","checkplease_3472","checkplease_3742","checkplease_9212","checkplease_3764","checkplease_3741","checkplease_7994","checkplease_10","checkplease_3856","checkplease_9209","checkplease_3729","checkplease_8964","checkplease_9273","checkplease_9065","checkplease_91","checkplease_8175","checkplease_3848"],"tags":["checkplease_8574","checkplease_9305","checkplease_8710","checkplease_9304","checkplease_8590","checkplease_9232","checkplease_8776","checkplease_9230","checkplease_763","checkplease_9298","checkplease_9231","checkplease_8509","checkplease_8640","checkplease_8634","checkplease_9256","checkplease_9258","checkplease_9257","checkplease_8518","checkplease_9233","checkplease_9037"],"featImg":"checkplease_22096","label":"source_checkplease_22089"},"food_1337484":{"type":"posts","id":"food_1337484","meta":{"index":"posts_1716263798","site":"food","id":"1337484","score":null,"sort":[1696611779000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1696611779,"format":"video","title":"Get Cozy with Jacques Pépin's Pea Pod Soup Recipe","headTitle":"Get Cozy with Jacques Pépin’s Pea Pod Soup Recipe | KQED","content":"\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/​​​\u003c/a>\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":148,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":7},"modified":1696613244,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Jacques Pepin's budget-friendly pea pod soup recipe is perfect for every season. It's bright and refreshing in the springtime, warm and cozy in the Fall. What you'll need: 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives ","title":"Get Cozy with Jacques Pépin's Pea Pod Soup Recipe | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Cozy with Jacques Pépin's Pea Pod Soup Recipe","datePublished":"2023-10-06T10:02:59-07:00","dateModified":"2023-10-06T10:27:24-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"get-cozy-with-jacques-pepins-pea-pod-soup-recipe","status":"publish","sourceUrl":"/food/","videoEmbed":"https://youtu.be/0at3Qqh6JRg?si=Ry4H4OGjE7jdiz9i","excludeFromSiteSearch":"Include","source":"Food","articleAge":"0","path":"/food/1337484/get-cozy-with-jacques-pepins-pea-pod-soup-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/​​​\u003c/a>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337484/get-cozy-with-jacques-pepins-pea-pod-soup-recipe","authors":["5083"],"series":["food_162"],"categories":["food_1","food_165"],"tags":["food_158","food_166","food_138","food_268"],"featImg":"food_1337485","label":"source_food_1337484"},"food_1337457":{"type":"posts","id":"food_1337457","meta":{"index":"posts_1716263798","site":"food","id":"1337457","score":null,"sort":[1691020868000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1691020868,"format":"standard","title":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.","headTitle":"We Recreated an It’s-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED","content":"\u003cp>https://youtu.be/S4EHUfG3JAo?feature=shared\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1177,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":11},"modified":1702666153,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.","socialDescription":"It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.","title":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.","datePublished":"2023-08-02T17:01:08-07:00","dateModified":"2023-12-15T10:49:13-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","status":"publish","excludeFromSiteSearch":"Include","sticky":false,"source":"Food","articleAge":"0","path":"/food/1337457/we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/S4EHUfG3JAo'\n title='//www.youtube.com/embed/S4EHUfG3JAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\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>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337457/we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","authors":["11828"],"categories":["food_1"],"tags":["food_176","food_265","food_264","food_138","food_230"],"featImg":"food_1337459","label":"source_food_1337457"},"food_1337402":{"type":"posts","id":"food_1337402","meta":{"index":"posts_1716263798","site":"food","id":"1337402","score":null,"sort":[1680887817000]},"parent":0,"labelTerm":{"site":"food","term":162},"blocks":[],"publishDate":1680887817,"format":"video","title":"Jacques Pépin's Tips for Perfectly Cooked Eggs","headTitle":"Jacques Pépin’s Tips for Perfectly Cooked Eggs | KQED","content":"\u003cp>We thought hard boiling eggs was simple until we watched Jacques Pépin’s method and realized we actually had a lot to learn. In this video, you’ll discover clever techniques like how to get rid of the green tinge around a hard boiled yolk, two different ways to make poached eggs, how to cook a one-hour egg, how to make soft cooked eggs, the best way to peel a hard boiled egg, how to tell if an egg is hard boiled or raw, and more. These are cooking techniques you will keep in your bag of tricks every time you step into the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">About Jacques Pépin Cooking At Home:\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">\u003cem>Jacques Pépin\u003c/em> \u003cem>Cooking At Home\u003c/em> features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the \u003ca href=\"https://jp.foundation/\">Jacques Pépin Foundation\u003c/a>, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":174,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":5},"modified":1696361381,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"We thought we knew how to hard boil eggs until we witnessed Jacques Pépin's techniques and realized we actually had a lot to learn.","socialDescription":"We thought we knew how to hard boil eggs until we witnessed Jacques Pépin's techniques and realized we actually had a lot to learn.","title":"Jacques Pépin's Tips for Perfectly Cooked Eggs | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Jacques Pépin's Tips for Perfectly Cooked Eggs","datePublished":"2023-04-07T10:16:57-07:00","dateModified":"2023-10-03T12:29:41-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"jacques-pepins-tips-for-perfectly-cooked-eggs","status":"publish","videoEmbed":"https://youtu.be/As6AY_ChJuI","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337402/jacques-pepins-tips-for-perfectly-cooked-eggs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We thought hard boiling eggs was simple until we watched Jacques Pépin’s method and realized we actually had a lot to learn. In this video, you’ll discover clever techniques like how to get rid of the green tinge around a hard boiled yolk, two different ways to make poached eggs, how to cook a one-hour egg, how to make soft cooked eggs, the best way to peel a hard boiled egg, how to tell if an egg is hard boiled or raw, and more. These are cooking techniques you will keep in your bag of tricks every time you step into the kitchen.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">About Jacques Pépin Cooking At Home:\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"style-scope yt-formatted-string\" dir=\"auto\">\u003cem>Jacques Pépin\u003c/em> \u003cem>Cooking At Home\u003c/em> features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the \u003ca href=\"https://jp.foundation/\">Jacques Pépin Foundation\u003c/a>, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337402/jacques-pepins-tips-for-perfectly-cooked-eggs","authors":["5083"],"series":["food_162"],"categories":["food_165"],"tags":["food_234","food_233","food_158","food_166","food_138"],"featImg":"food_1337404","label":"food_162"},"food_1337385":{"type":"posts","id":"food_1337385","meta":{"index":"posts_1716263798","site":"food","id":"1337385","score":null,"sort":[1666109420000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1666109420,"format":"standard","title":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe","headTitle":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe | KQED","content":"\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=yd8XLT1xA3I]\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia.  While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n","stats":{"hasVideo":true,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":526,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":17},"modified":1696358342,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Stefani Renée's spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated.","socialDescription":"Stefani Renée's spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated.","title":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe","datePublished":"2022-10-18T09:10:20-07:00","dateModified":"2023-10-03T11:39:02-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","status":"publish","sourceUrl":"/food/","excludeFromSiteSearch":"Include","subhead":"Add Stefani Renee's homey spiced cake to your Fall baking agenda.","source":"Food","articleAge":"0","path":"/food/1337385/spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yd8XLT1xA3I'\n title='//www.youtube.com/embed/yd8XLT1xA3I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\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>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia.  While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337385/spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","authors":["5083"],"categories":["food_1"],"tags":["food_213","food_214","food_212","food_138","food_215","food_202"],"featImg":"food_1337388","label":"source_food_1337385"},"food_1337370":{"type":"posts","id":"food_1337370","meta":{"index":"posts_1716263798","site":"food","id":"1337370","score":null,"sort":[1665504221000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1665504221,"format":"standard","title":"This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat","headTitle":"This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat | KQED","content":"\u003cp>Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=CgMFfL1n-y4&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato and Collard Fall Galette\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 20 Minutes\u003cbr>\nCook Time: 40 Minutes\u003cbr>\nTotal Time: 60 Minutes\u003cbr>\nServings: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Galette\u003c/strong>\u003cbr>\n3-4 slices of bacon, chopped\u003cbr>\n1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons\u003cbr>\n1 small sweet potato shaved into ribbons,\u003cbr>\n1 teaspoon salt plus more to taste\u003cbr>\n8 ounces ricotta, whole fat\u003cbr>\n2 teaspoons fresh thyme, chopped and divided\u003cbr>\n1 teaspoon fresh rosemary, chopped and divided\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 shallot, diced\u003cbr>\n1 store bought pie crust (follow package instructions for thawing)\u003cbr>\nPepper to taste to taste\u003c/p>\n\u003cp>\u003cstrong>Hot Honey\u003c/strong>\u003cbr>\n3 tablespoons honey\u003cbr>\n3 tablespoons salted butter\u003cbr>\n1 teaspoon apple cider vinegar\u003cbr>\n1 teaspoon red pepper flake\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n½ teaspoon paprika\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 degrees Fahrenheit\u003c/li>\n\u003cli>In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.\u003c/li>\n\u003cli>In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.\u003c/li>\n\u003cli>In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.\u003c/li>\n\u003cli>Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.\u003c/li>\n\u003cli>Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.\u003c/li>\n\u003cli>While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.\u003c/li>\n\u003cli>Serve galette warm drizzled with the hot honey. Enjoy!\u003c/li>\n\u003c/ol>\n\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia.  While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\u003c/div>\n\u003c/article>\n\u003cdiv class=\"routes-Site-routes-Post-components-Post-components-PostEmailSignup-___PostEmailSignup__postEmailSignup\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup wp-block-signup-new wp-block components-EmailSignup-components-SignupNew-___SignupNew__signup__precontained\">\n\u003cdiv>\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Content\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n","stats":{"hasVideo":true,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":649,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":13},"modified":1696358419,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Now that temperatures are getting cooler, add Stefani Renée's savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday","title":"This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Sweet Potato Galette with Hot Honey is a Cozy Fall Treat","datePublished":"2022-10-11T09:03:41-07:00","dateModified":"2023-10-03T11:40:19-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"this-sweet-potato-galette-with-hot-honey-is-a-cozy-fall-treat","status":"publish","sourceUrl":"/food/","excludeFromSiteSearch":"Include","subhead":"This savory tart with sweet potato, collard greens, and drizzled hot honey is an Autumnal delight","source":"Food","articleAge":"0","path":"/food/1337370/this-sweet-potato-galette-with-hot-honey-is-a-cozy-fall-treat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that temperatures are getting cooler, add Stefani Renée’s savory tart to your Fall vibes checklist. Hearty seasonal vegetables like collard greens and sweet potatoes are mixed with herbed ricotta and then wrapped in a golden brown crust and drizzled with hot honey to make this versatile pastry. Serve it for breakfast, as a holiday side dish, or even a light dinner. Bundle up in your favorite sweater, grab a mug of tea, and get cozy with this satisfying dish.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/CgMFfL1n-y4'\n title='//www.youtube.com/embed/CgMFfL1n-y4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sweet Potato and Collard Fall Galette\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 20 Minutes\u003cbr>\nCook Time: 40 Minutes\u003cbr>\nTotal Time: 60 Minutes\u003cbr>\nServings: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\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>Galette\u003c/strong>\u003cbr>\n3-4 slices of bacon, chopped\u003cbr>\n1 bunch collard greens, stemmed, washed and cut into 1 inch ribbons\u003cbr>\n1 small sweet potato shaved into ribbons,\u003cbr>\n1 teaspoon salt plus more to taste\u003cbr>\n8 ounces ricotta, whole fat\u003cbr>\n2 teaspoons fresh thyme, chopped and divided\u003cbr>\n1 teaspoon fresh rosemary, chopped and divided\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 shallot, diced\u003cbr>\n1 store bought pie crust (follow package instructions for thawing)\u003cbr>\nPepper to taste to taste\u003c/p>\n\u003cp>\u003cstrong>Hot Honey\u003c/strong>\u003cbr>\n3 tablespoons honey\u003cbr>\n3 tablespoons salted butter\u003cbr>\n1 teaspoon apple cider vinegar\u003cbr>\n1 teaspoon red pepper flake\u003cbr>\n½ teaspoon cayenne pepper\u003cbr>\n½ teaspoon paprika\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 degrees Fahrenheit\u003c/li>\n\u003cli>In a skillet, fry bacon until just before it’s completely cooked through. Drain on a paper towel, set to the side, and reserve the fat. In the same skillet, add 1 tablespoon of the bacon fat and saute the shallots until soft and translucent. Set to the side.\u003c/li>\n\u003cli>In a large bowl, add the collard greens, 1 tablespoon of the reserved bacon fat and massage for 1-2 minutes. Add the sweet potatoes, 1 tablespoon of bacon fat, shallots, ½ teaspoon each of the thyme and rosemary, and sprinkle with a pinch of salt and black pepper. Stir to combine and set to the side.\u003c/li>\n\u003cli>In a small bowl, combine the ricotta, lemon zest, and remaining thyme and rosemary. Stir and add salt to taste.\u003c/li>\n\u003cli>Roll out the pie dough on a lightly floured surface until it’s a 12 inches round. It doesn’t have to be perfect. Place the dough on a cookie sheet lined with parchment paper. Spread the ricotta mixture into the center of the dough, leaving a 1½” border. Add the collard green mixture. Bring edges of dough up and over the filling, overlapping as needed. Brush the dough edges with egg wash and sprinkle with cracked black pepper.\u003c/li>\n\u003cli>Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown.\u003c/li>\n\u003cli>While the galette is baking, combine all ingredients for the hot honey In a small pot and warm over medium-low heat until butter is melted.\u003c/li>\n\u003cli>Serve galette warm drizzled with the hot honey. Enjoy!\u003c/li>\n\u003c/ol>\n\u003carticle class=\"routes-Site-routes-Post-components-Post-components-PostMinisite-___PostMinisite__mpost\">\n\u003cdiv class=\"post-body\">\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia.  While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\u003c/div>\n\u003c/article>\n\u003cdiv class=\"routes-Site-routes-Post-components-Post-components-PostEmailSignup-___PostEmailSignup__postEmailSignup\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup wp-block-signup-new wp-block components-EmailSignup-components-SignupNew-___SignupNew__signup__precontained\">\n\u003cdiv>\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Content\">\n\u003cdiv class=\"components-EmailSignup-components-SignupNew-___SignupNew__signup_Header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337370/this-sweet-potato-galette-with-hot-honey-is-a-cozy-fall-treat","authors":["5083"],"categories":["food_1"],"tags":["food_209","food_211","food_210","food_138","food_202"],"featImg":"food_1337372","label":"source_food_1337370"},"food_1337356":{"type":"posts","id":"food_1337356","meta":{"index":"posts_1716263798","site":"food","id":"1337356","score":null,"sort":[1664899441000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1664899441,"format":"standard","title":"This Baked Pecan Praline French Toast Will Impress Your Brunch Crew","headTitle":"This Baked Pecan Praline French Toast Will Impress Your Brunch Crew | KQED","content":"\u003cp>If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani \u003cspan style=\"font-weight: 400\"> Renée\u003c/span>‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=qggh1HrWzuk&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>Baked Pecan Praline French Toast:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>30 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 1 hour, 20 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 8-10\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 loaf brioche, 1-inch thick slices lightly toasted\u003c/li>\n\u003cli>2 tablespoon unsalted butter, room temperature\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>2 cups cream ( you can also use any milk)\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>1 tablespoon vanilla\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon nutmeg\u003c/li>\n\u003cli>¼  teaspoon of kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Praline Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½-2 cups pecans, chopped\u003c/li>\n\u003cli>¾  cup brown sugar packed\u003c/li>\n\u003cli>½ cup unsalted butter, room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple Whipped Cream\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup whipping cream\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>½ teaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.\u003c/li>\n\u003cli>Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.\u003c/li>\n\u003cli>Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.\u003c/li>\n\u003cli>While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.\u003c/li>\n\u003cli>Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.\u003c/li>\n\u003cli>While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the French toast warm, topped with whipped cream.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NOTES\u003c/p>\n\u003cul>\n\u003cli>This also freezes well and can keep for about a month\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia.  While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Smackin’ Kitchen,\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> streaming this fall on KQED Food’s YouTube and social channels.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003c/span>\u003ca href=\"https://savorandsage.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Savor & Sage\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003c/span>\u003ca href=\"https://eattheculture.com/\"> \u003cspan style=\"font-weight: 400\">Eat the Culture\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as an advisory board member of\u003c/span>\u003ca href=\"https://foodculture.org/\"> \u003cspan style=\"font-weight: 400\">Food Culture Collective\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n","stats":{"hasVideo":true,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":522,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":14},"modified":1696358463,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"If you love French toast but aren't a fan of standing at the stove flipping bread, Stefani Renée's Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch. Baked Pecan Praline French Toast: Prep Time: 30","title":"This Baked Pecan Praline French Toast Will Impress Your Brunch Crew | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Baked Pecan Praline French Toast Will Impress Your Brunch Crew","datePublished":"2022-10-04T09:04:01-07:00","dateModified":"2023-10-03T11:41:03-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"this-baked-pecan-praline-french-toast-will-impress-your-brunch-crew","status":"publish","sourceUrl":"/food/","excludeFromSiteSearch":"Include","subhead":"You'll be a certified brunch hero with this sweet and pillowy baked French toast recipe","source":"Food","articleAge":"0","path":"/food/1337356/this-baked-pecan-praline-french-toast-will-impress-your-brunch-crew","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you love French toast but aren’t a fan of standing at the stove flipping bread, Stefani \u003cspan style=\"font-weight: 400\"> Renée\u003c/span>‘s Baked Pecan Praline French Toast is the perfect breakfast for you. It’s decadent, easy, and ideal for serving a crowd for the holidays or a weekend brunch.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qggh1HrWzuk'\n title='//www.youtube.com/embed/qggh1HrWzuk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Baked Pecan Praline French Toast:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>30 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 1 hour, 20 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 8-10\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 loaf brioche, 1-inch thick slices lightly toasted\u003c/li>\n\u003cli>2 tablespoon unsalted butter, room temperature\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003cli>2 cups cream ( you can also use any milk)\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>1 tablespoon vanilla\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon nutmeg\u003c/li>\n\u003cli>¼  teaspoon of kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Praline Topping\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½-2 cups pecans, chopped\u003c/li>\n\u003cli>¾  cup brown sugar packed\u003c/li>\n\u003cli>½ cup unsalted butter, room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple Whipped Cream\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup whipping cream\u003c/li>\n\u003cli>2 tablespoons maple syrup\u003c/li>\n\u003cli>½ teaspoon vanilla\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter.\u003c/li>\n\u003cli>Whisk together eggs, 2 cups of cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.\u003c/li>\n\u003cli>Dip bread in the custard mixture and arrange in the prepared baking dish. Pour remaining custard mixture over the bread. Cover with aluminum foil, and let sit at least 20 minutes for the bread to absorb the mixture. At this point, you can also chill in the refrigerator for 8 hours or overnight.\u003c/li>\n\u003cli>While bread and custard are resting, combine remaining butter, brown sugar and pecans. Spread the praline mixture over the bread right before putting it in the oven.\u003c/li>\n\u003cli>Place the baking dish on a large rimmed baking sheet, cover and bake for 30 minutes. After 30 minutes, uncover, return to the oven and bake until golden brown and center is set, about an additional 20-25 minutes.\u003c/li>\n\u003cli>While the French toast is baking, add remaining cream, maple syrup and vanilla to a medium-sized bowl. Using a handheld mixer, whip the mixture until fluffy.\u003c/li>\n\u003c/ol>\n\u003cp>Serve the French toast warm, topped with whipped cream.\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>NOTES\u003c/p>\n\u003cul>\n\u003cli>This also freezes well and can keep for about a month\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia.  While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Smackin’ Kitchen,\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> streaming this fall on KQED Food’s YouTube and social channels.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003c/span>\u003ca href=\"https://savorandsage.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Savor & Sage\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003c/span>\u003ca href=\"https://eattheculture.com/\"> \u003cspan style=\"font-weight: 400\">Eat the Culture\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and as an advisory board member of\u003c/span>\u003ca href=\"https://foodculture.org/\"> \u003cspan style=\"font-weight: 400\">Food Culture Collective\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337356/this-baked-pecan-praline-french-toast-will-impress-your-brunch-crew","authors":["5083"],"categories":["food_1"],"tags":["food_209","food_208","food_207","food_138","food_202"],"featImg":"food_1337361","label":"source_food_1337356"},"food_1337342":{"type":"posts","id":"food_1337342","meta":{"index":"posts_1716263798","site":"food","id":"1337342","score":null,"sort":[1664294473000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1664294473,"format":"standard","title":"Spicy Chicken Salad Sandwich Recipe","headTitle":"Spicy Chicken Salad Sandwich Recipe | KQED","content":"\u003cp>\u003ca href=\"https://savorandsage.com/\">Stefani Renee\u003c/a>‘s spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special again\u003c/p>\n\u003cp>https://youtu.be/l7rpRWxoL2o\u003c/p>\n\u003cp>\u003cstrong>Spicy Chicken Salad Sandwich Recipe:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>40 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 2 sandwiches\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Chicken Salad\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 split chicken breasts ( whole breasts split in two, about a pound), bone-in, skin-on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>⅓ cup red onion, diced\u003c/li>\n\u003cli>½  red bell pepper, diced\u003c/li>\n\u003cli>1 celery stalk, diced\u003c/li>\n\u003cli>2 green onions, sliced thin\u003c/li>\n\u003cli>2 tablespoons of parsley, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Comeback Sauce\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>3-4 tablespoons sriracha (use more or less depending on the heat level you want)\u003c/li>\n\u003cli>2 tablespoons ketchup\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 tablespoon yellow or white onion, grated (or 1 teaspoon of onion powder)\u003c/li>\n\u003cli>1 clove of garlic, pressed (or 1 teaspoon of garlic powder)\u003c/li>\n\u003cli>2 teaspoons  Louisiana style hot sauce\u003c/li>\n\u003cli>2 teaspoons creole or spicy brown mustard (can also substitute Dijon)\u003c/li>\n\u003cli>2 teaspoons Worcestershire\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350 degrees F.\u003c/li>\n\u003cli>Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper and thyme. Roast for 35 to 40 minutes, until the chicken is cooked through (internal temperature should be 165 degrees F). Time may need to be adjusted depending on the size of the breasts.  Set aside until cool.\u003c/li>\n\u003cli>When the chicken is cool, remove meat from the bones and remove the skin. Discard skin and bones or save to use for stock. Cut the chicken into small dice pieces.\u003c/li>\n\u003cli>While the chicken is cooling, make your Comeback Sauce.\u003c/li>\n\u003cli>Add all ingredients for Comeback Sauce into a medium sized bowl. Whisk together until combined. Chill until ready to use.\u003c/li>\n\u003cli>In a large bowl add chicken, red onion, bell pepper, celery stalks, green onions, and parsley. Pour half of the sauce over the mixture and combine. Add more sauce plus salt and pepper as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTES:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Short on time? Pick up a rotisserie chicken from your favorite grocery store.\u003c/li>\n\u003cli>There should be some leftover sauce. It goes perfect with fries, sandwiches or a dip for your veggies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stefani Renée is a recipe developer, photographer, writer, and podcast host based in the SF/Bay Area who inherited a love of cooking, throwing parties, telling stories, and creating from her Granny Octavia.  This fuels her passion for good food, creating a beautiful lifestyle, and building community through sharing food with others.\u003c/p>\n\u003cp>While her tribe hails from the South, Stefani Renée grew up in the Bay Area and her style of cooking mixes a dose of Southern charm & flavor with a little California soul.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers in the food community and beyond for her food and lifestyle blog Savor & Sage where she shares how soulful cooking goes far beyond what’s typically portrayed in popular culture but instead embodies a delicious mix of simplicity and complexity, texture, and dishes full of flavor with deep roots in the African diaspora.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stefanie Renée is passionate about amplifying the voices, work and expertise of BIPOC people in the food space and cultivates that work through her podcast \u003ca href=\"https://savorandsage.com/podcast/\">Savor and Sage Unplugged\u003c/a>, as a founding member of \u003ca href=\"https://eattheculture.com/\">Eat the Culture\u003c/a>, and her work on the advisory board of \u003ca href=\"https://foodculture.org/\">Food Culture Collective\u003c/a>.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":626,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":14},"modified":1696358835,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Stefani Renee's spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special.","socialDescription":"Stefani Renee's spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special.","title":"Spicy Chicken Salad Sandwich Recipe | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spicy Chicken Salad Sandwich Recipe","datePublished":"2022-09-27T09:01:13-07:00","dateModified":"2023-10-03T11:47:15-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"spicy-chicken-salad-sandwich-recipe","status":"publish","sourceUrl":"/food/","nprByline":"KQED Food Staff","excludeFromSiteSearch":"Include","subhead":"Mississippi Comeback Sauce gives this chicken salad sandwich a spicy kick","source":"Food","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337342/spicy-chicken-salad-sandwich-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://savorandsage.com/\">Stefani Renee\u003c/a>‘s spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special again\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/l7rpRWxoL2o'\n title='//www.youtube.com/embed/l7rpRWxoL2o'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Spicy Chicken Salad Sandwich Recipe:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/li>\n\u003cli>\u003cstrong>Cook Time: \u003c/strong>40 Minutes\u003c/li>\n\u003cli>\u003cstrong>Total Time: \u003c/strong> 50 Minutes\u003c/li>\n\u003cli>\u003cstrong>Servings:\u003c/strong> 2 sandwiches\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Chicken Salad\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 split chicken breasts ( whole breasts split in two, about a pound), bone-in, skin-on\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 teaspoon dried thyme\u003c/li>\n\u003cli>⅓ cup red onion, diced\u003c/li>\n\u003cli>½  red bell pepper, diced\u003c/li>\n\u003cli>1 celery stalk, diced\u003c/li>\n\u003cli>2 green onions, sliced thin\u003c/li>\n\u003cli>2 tablespoons of parsley, finely chopped\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Comeback Sauce\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>3-4 tablespoons sriracha (use more or less depending on the heat level you want)\u003c/li>\n\u003cli>2 tablespoons ketchup\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 tablespoon yellow or white onion, grated (or 1 teaspoon of onion powder)\u003c/li>\n\u003cli>1 clove of garlic, pressed (or 1 teaspoon of garlic powder)\u003c/li>\n\u003cli>2 teaspoons  Louisiana style hot sauce\u003c/li>\n\u003cli>2 teaspoons creole or spicy brown mustard (can also substitute Dijon)\u003c/li>\n\u003cli>2 teaspoons Worcestershire\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>METHOD\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350 degrees F.\u003c/li>\n\u003cli>Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper and thyme. Roast for 35 to 40 minutes, until the chicken is cooked through (internal temperature should be 165 degrees F). Time may need to be adjusted depending on the size of the breasts.  Set aside until cool.\u003c/li>\n\u003cli>When the chicken is cool, remove meat from the bones and remove the skin. Discard skin and bones or save to use for stock. Cut the chicken into small dice pieces.\u003c/li>\n\u003cli>While the chicken is cooling, make your Comeback Sauce.\u003c/li>\n\u003cli>Add all ingredients for Comeback Sauce into a medium sized bowl. Whisk together until combined. Chill until ready to use.\u003c/li>\n\u003cli>In a large bowl add chicken, red onion, bell pepper, celery stalks, green onions, and parsley. Pour half of the sauce over the mixture and combine. Add more sauce plus salt and pepper as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTES:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Short on time? Pick up a rotisserie chicken from your favorite grocery store.\u003c/li>\n\u003cli>There should be some leftover sauce. It goes perfect with fries, sandwiches or a dip for your veggies.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\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>Stefani Renée is a recipe developer, photographer, writer, and podcast host based in the SF/Bay Area who inherited a love of cooking, throwing parties, telling stories, and creating from her Granny Octavia.  This fuels her passion for good food, creating a beautiful lifestyle, and building community through sharing food with others.\u003c/p>\n\u003cp>While her tribe hails from the South, Stefani Renée grew up in the Bay Area and her style of cooking mixes a dose of Southern charm & flavor with a little California soul.\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers in the food community and beyond for her food and lifestyle blog Savor & Sage where she shares how soulful cooking goes far beyond what’s typically portrayed in popular culture but instead embodies a delicious mix of simplicity and complexity, texture, and dishes full of flavor with deep roots in the African diaspora.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stefanie Renée is passionate about amplifying the voices, work and expertise of BIPOC people in the food space and cultivates that work through her podcast \u003ca href=\"https://savorandsage.com/podcast/\">Savor and Sage Unplugged\u003c/a>, as a founding member of \u003ca href=\"https://eattheculture.com/\">Eat the Culture\u003c/a>, and her work on the advisory board of \u003ca href=\"https://foodculture.org/\">Food Culture Collective\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337342/spicy-chicken-salad-sandwich-recipe","authors":["byline_food_1337342"],"categories":["food_1"],"tags":["food_205","food_206","food_143","food_138","food_202"],"featImg":"food_1337343","label":"source_food_1337342"},"food_1337322":{"type":"posts","id":"food_1337322","meta":{"index":"posts_1716263798","site":"food","id":"1337322","score":null,"sort":[1663691520000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1663691520,"format":"standard","title":"Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick","headTitle":"Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick | KQED","content":"\u003cp>Want a grown-up version of a childhood favorite? Stefani Renée’s chow chow (or cha cha) grilled cheese hits the spot. Tangy vegetables bring a hint of spicy and sweet, while heaps of cheddar and gruyere on toasted sourdough delivers hot and gooey deliciousness. If self-care were a sandwich, it would be this one.\u003c/p>\n\u003cp>https://youtu.be/pozOgSEnx-M\u003c/p>\n\u003cp>\u003cstrong>Chow Chow \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>4 hours 20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>15 Minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>4 hours 35 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong>  2 pints\u003c/p>\n\u003cp>\u003cstrong>Chow Chow Grilled Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong>  2 sandwiches\u003c/p>\n\u003ch3>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Chow Chow (a.k.a. Cha Cha-Vegetable Relish)\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A quarter wedge of medium green cabbage, chopped small\u003cbr>\n(about 2 ½ cups)\u003c/li>\n\u003cli>2 green tomatoes or 6 tomatillos, chopped\u003c/li>\n\u003cli>¼ cup each green, red, and yellow bell pepper, diced\u003c/li>\n\u003cli>Half red onion, diced\u003c/li>\n\u003cli>Half jalapeno seeded and diced (add more or less depending on the heat level you want. optional if you don’t want the heat)\u003c/li>\n\u003cli>3 cloves of garlic, crushed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon celery seed\u003c/li>\n\u003cli>½ teaspoon turmeric\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>½ teaspoon dry mustard\u003c/li>\n\u003cli>¼ teaspoon red pepper flakes (optional if you don’t want the heat)\u003c/li>\n\u003cli>⅛ teaspoon cumin\u003c/li>\n\u003cli>½ cup of rice vinegar\u003c/li>\n\u003cli>½ cup apple cider vinegar\u003c/li>\n\u003cli>⅓ cup of water\u003c/li>\n\u003cli>¼ cup sugar (plus more to taste if you want your relish a little sweeter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons mayonnaise (you can also use salted butter at room temperature)\u003c/li>\n\u003cli>2 tablespoon salted butter (if using mayonnaise)\u003c/li>\n\u003cli>4 slices thick cut sourdough bread\u003c/li>\n\u003cli>1 cup chow chow\u003c/li>\n\u003cli>1 cup medium cheddar cheese, shredded\u003c/li>\n\u003cli>1 cup Gruyere cheese, shredded\u003c/li>\n\u003cli>Freshly cracked black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>METHOD\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Making the Chow Chow\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop vegetables by hand for a thicker, coarser relish, or throw the vegetables in a food processor and pulse 7-10 times for a finer relish.\u003c/li>\n\u003cli>Toss the vegetables with the salt in a large non-reactive bowl until all of the vegetables are coated.  Cover and chill at least 4 hours and up to overnight. Drain vegetables in a colander set over a bowl, and reserve the excess liquid.\u003c/li>\n\u003cli>Add both vinegars, sugar, the vegetable mixture and spices to a medium sized pot. Bring to a boil, then reduce heat to medium-low and simmer 10 to 15 minutes. The mixture should still have a bit of a crunch. Let cool about 1 hour.\u003c/li>\n\u003cli>With a slotted spoon, divide chow chow mixture between 2 pint-sized glass jars, and spoon pickling liquid over until chow chow is submerged. Cover and chill in the refrigerator. Chow Chow will last 4-6 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Spread the outside of each slice of bread with mayonnaise.\u003c/li>\n\u003cli>Cook the sandwiches one at a time. Add 1 tablespoon of butter to a hot skillet. Once melted, add 1 piece of bread, mayonnaise side facing down then evenly layer the cheeses, chow chow, more cheese (of course), cracked pepper and top slice of bread, mayonnaise side facing up.\u003c/li>\n\u003cli>Cook until golden on each side, about 3-5 minutes per side. Repeat the process for the second sandwich.\u003c/li>\n\u003c/ol>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":539,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":17},"modified":1696359814,"excerpt":null,"headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Stefani Renee's sweet and spicy chow chow grilled cheese is filled with tangy vegetables, cheddar, and gruyere cheeses, and served on toasted sourdough.","socialDescription":"Stefani Renee's sweet and spicy chow chow grilled cheese is filled with tangy vegetables, cheddar, and gruyere cheeses, and served on toasted sourdough.","title":"Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Cheese with Tomatillo Chow Chow Brings Comfort with a Kick","datePublished":"2022-09-20T09:32:00-07:00","dateModified":"2023-10-03T12:03:34-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"grilled-cheese-with-tomatillo-chow-chow-brings-comfort-with-a-kick","status":"publish","sourceUrl":"/food/","nprByline":"KQED Food Staff","excludeFromSiteSearch":"Include","subhead":"Want a grown-up version of a childhood favorite? Chow chow grilled cheese is tangy, gooey, and delicious.","source":"Food","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337322/grilled-cheese-with-tomatillo-chow-chow-brings-comfort-with-a-kick","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want a grown-up version of a childhood favorite? Stefani Renée’s chow chow (or cha cha) grilled cheese hits the spot. Tangy vegetables bring a hint of spicy and sweet, while heaps of cheddar and gruyere on toasted sourdough delivers hot and gooey deliciousness. If self-care were a sandwich, it would be this one.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pozOgSEnx-M'\n title='//www.youtube.com/embed/pozOgSEnx-M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Chow Chow \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>4 hours 20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>15 Minutes\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>Total Time: \u003c/strong>4 hours 35 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong>  2 pints\u003c/p>\n\u003cp>\u003cstrong>Chow Chow Grilled Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Cook Time: \u003c/strong>10 Minutes\u003c/p>\n\u003cp>\u003cstrong>Total Time: \u003c/strong>20 Minutes\u003c/p>\n\u003cp>\u003cstrong>Servings:\u003c/strong>  2 sandwiches\u003c/p>\n\u003ch3>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Chow Chow (a.k.a. Cha Cha-Vegetable Relish)\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A quarter wedge of medium green cabbage, chopped small\u003cbr>\n(about 2 ½ cups)\u003c/li>\n\u003cli>2 green tomatoes or 6 tomatillos, chopped\u003c/li>\n\u003cli>¼ cup each green, red, and yellow bell pepper, diced\u003c/li>\n\u003cli>Half red onion, diced\u003c/li>\n\u003cli>Half jalapeno seeded and diced (add more or less depending on the heat level you want. optional if you don’t want the heat)\u003c/li>\n\u003cli>3 cloves of garlic, crushed\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>1 teaspoon paprika\u003c/li>\n\u003cli>½ teaspoon celery seed\u003c/li>\n\u003cli>½ teaspoon turmeric\u003c/li>\n\u003cli>½ teaspoon black pepper\u003c/li>\n\u003cli>½ teaspoon dry mustard\u003c/li>\n\u003cli>¼ teaspoon red pepper flakes (optional if you don’t want the heat)\u003c/li>\n\u003cli>⅛ teaspoon cumin\u003c/li>\n\u003cli>½ cup of rice vinegar\u003c/li>\n\u003cli>½ cup apple cider vinegar\u003c/li>\n\u003cli>⅓ cup of water\u003c/li>\n\u003cli>¼ cup sugar (plus more to taste if you want your relish a little sweeter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 tablespoons mayonnaise (you can also use salted butter at room temperature)\u003c/li>\n\u003cli>2 tablespoon salted butter (if using mayonnaise)\u003c/li>\n\u003cli>4 slices thick cut sourdough bread\u003c/li>\n\u003cli>1 cup chow chow\u003c/li>\n\u003cli>1 cup medium cheddar cheese, shredded\u003c/li>\n\u003cli>1 cup Gruyere cheese, shredded\u003c/li>\n\u003cli>Freshly cracked black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003ch3>\u003cstrong>METHOD\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Making the Chow Chow\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop vegetables by hand for a thicker, coarser relish, or throw the vegetables in a food processor and pulse 7-10 times for a finer relish.\u003c/li>\n\u003cli>Toss the vegetables with the salt in a large non-reactive bowl until all of the vegetables are coated.  Cover and chill at least 4 hours and up to overnight. Drain vegetables in a colander set over a bowl, and reserve the excess liquid.\u003c/li>\n\u003cli>Add both vinegars, sugar, the vegetable mixture and spices to a medium sized pot. Bring to a boil, then reduce heat to medium-low and simmer 10 to 15 minutes. The mixture should still have a bit of a crunch. Let cool about 1 hour.\u003c/li>\n\u003cli>With a slotted spoon, divide chow chow mixture between 2 pint-sized glass jars, and spoon pickling liquid over until chow chow is submerged. Cover and chill in the refrigerator. Chow Chow will last 4-6 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Grilled Cheese\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Spread the outside of each slice of bread with mayonnaise.\u003c/li>\n\u003cli>Cook the sandwiches one at a time. Add 1 tablespoon of butter to a hot skillet. Once melted, add 1 piece of bread, mayonnaise side facing down then evenly layer the cheeses, chow chow, more cheese (of course), cracked pepper and top slice of bread, mayonnaise side facing up.\u003c/li>\n\u003cli>Cook until golden on each side, about 3-5 minutes per side. Repeat the process for the second sandwich.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337322/grilled-cheese-with-tomatillo-chow-chow-brings-comfort-with-a-kick","authors":["byline_food_1337322"],"categories":["food_1"],"tags":["food_200","food_203","food_138","food_202"],"featImg":"food_1337341","label":"source_food_1337322"},"news_11819923":{"type":"posts","id":"news_11819923","meta":{"index":"posts_1716263798","site":"news","id":"11819923","score":null,"sort":[1590504325000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1590504325,"format":"standard","title":"Bay Area Foodie Culture Goes Way Further Back Than California Cuisine","headTitle":"Bay Area Foodie Culture Goes Way Further Back Than California Cuisine | KQED","content":"\u003cp>You might know the Bay Area for its foodie culture — trendy restaurants, fresh produce and incredible ethnic diversity. But the Bay Area’s culinary history goes further back than the California cuisine it’s known for. The Bay Area is also the birthplace of iconic food and drinks like the fortune cookie, rocky road ice cream, even the tropical Mai Tai. Here are 11 appetizing stories about foods born and popularized right here in the Bay Area to inspire your next culinary adventure.\u003c/p>\n\u003cfigure id=\"attachment_11759000\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11759000\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Mai Tai may have a tropical sounding name, but it’s origins are right here in the Bay Area. \u003ccite>(Courtesy of Trader Vics.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75\">1. Yes, Your ‘Tropical’ Mai Tai Was Invented Here in Oakland\u003c/a>\u003c/h3>\n\u003cp>Picture this: You’re sitting on the beach, sand between your toes, sunglasses on. What else could complete the picture? How about a Mai Tai? Many people associate this delicious rum drink with the tropics, but it was actually invented in the East Bay. The first stop on our quest to learn more is Trader Vic’s in Emeryville, known as the “Home of the Original Mai Tai.”\u003c/p>\n\u003cfigure id=\"attachment_11817540\" class=\"wp-caption alignnone\" style=\"max-width: 774px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11817540\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/Rice-A-Roni.jpg\" alt=\"\" width=\"774\" height=\"608\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni.jpg 774w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni-160x126.jpg 160w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">Rice-A-Roni is a common household item with a surprising San Francisco origin story. \u003ccite>(Boereck 13:27, 25 September 2006 (UTC) / CC BY-SA )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11816328/birth-of-rice-a-roni-the-armenian-italian-treat\">2.  How Rice-A-Roni Became ‘The San Francisco Treat’\u003c/a>\u003c/h3>\n\u003cp>A Canadian immigrant, an Italian pasta maker and a survivor of the Armenian genocide shared an apartment in San Francisco for four months in 1946, and out of that Rice-A-Roni was born. Originally produced by the Kitchen Sisters in 2008, this story got the KQED treatment when Bay Curious adapted it for a recent episode. Together they tell the multicultural origin story behind “the San Francisco treat.”\u003c/p>\n\u003cfigure id=\"attachment_11819960\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819960\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/IMG_2432-800x600-800x502.jpg\" alt=\"\" width=\"800\" height=\"502\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600-160x100.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The beloved Dutch crunch roll, made at Semifreddi’s Bakery in Alameda. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11761468/dutch-crunch-a-bay-area-favorite-but-not-a-bay-area-original\">3. Dutch Crunch: A Bay Area Favorite, But Not a Bay Area Original\u003c/a>\u003c/h3>\n\u003cp>When you’re ordering a sandwich in the Bay Area, Dutch crunch is a standard bread choice. But get about 10 miles outside the Bay Area and that crunchy, slightly sweet bread option disappears. That’s made many sandwich lovers wonder: What makes Dutch crunch a Bay Area thing? Why can’t you find it anywhere else? We’ve got answers.\u003c/p>\n\u003cfigure id=\"attachment_11743210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11743210\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg\" alt=\"A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012.\" width=\"800\" height=\"527\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-160x105.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1020x672.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1200x791.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012. \u003ccite>(Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\">4. Unwrapping the Bay Area Origins of the Fortune Cookie\u003c/a>\u003c/h3>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore music venue\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11729451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11729451\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg\" alt=\"Pisco punch\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the late 1800s, Pisco Punch wasn’t just a drink. Ordering a glass was a status symbol. \u003ccite>(Carly Severn/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\">5. Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h3>\n\u003cp>Pisco is a distilled, fermented grape juice from Peru with extreme potency. But many, many years before the 1940s — when pisco sours became popular — San Francisco was gripped by a craze for another pisco concoction. Pisco punch was the “it” drink of the Gold Rush era. A mysterious ingredient may be what makes it so good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cfigure id=\"attachment_11780479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11780479\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg\" alt=\"Rocky road ice cream in an edible waffle bowl\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocky road was among the first flavors to incorporate “mix ins.” \u003ccite>(MSPhotographic/iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11780468/how-rocky-road-ice-cream-got-its-start-in-oakland\">6. How Rocky Road Ice Cream Got Its Start in Oakland\u003c/a>\u003c/h3>\n\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of rocky road in the 1920s changed the ice cream game with “mix-ins.” Nearly a century later, there’s still a dispute over who originally created the recipe for rocky road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\">Fentons Creamery\u003c/a> or \u003ca href=\"https://www.dreyers.com/\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_11715656\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11715656\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg\" alt=\"The origins of the martini all lead back to the Bay Area.\" width=\"800\" height=\"536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1920x1285.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The origins of the martini all lead back to the Bay Area. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wickenden/4703024901/in/photolist-8aAese-iFWUV-8UE9PJ-8BnqPE-4U7wZH-csVP5A-7RQf5C-5TswLM-jqnT6H-E8wzP-21s3hf5-jh9jz-9TQDYy-p1oiop-7mxZUV-5u8QGw-XskH43-5u8PQw-d7yZRU-4F987B-aECPpW-ev2wfx-YJmW34-snJas-bKnLsa-7NYXfX-62vNwx-7JSTjP-d7PP1G-hpFam-eokRxH-d7PPRA-e439CB-5ypL2x-4smsHz-fAzZDv-76Qshu-8aAg8t-EQwA-ciRpXh-z9jE2-8Ld5v5-u8zhY-d7PPq9-byQZcm-4BBEuS-7Zk7FB-oxYjb-AfFzb-d7PMNj\">Don LaVange\u003c/a>/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11703167/golden-state-plate-the-story-of-the-martini-straight-up-with-a-twist\">7. The Story of the Martini, Straight Up, With a Twist\u003c/a>\u003c/h3>\n\u003cp>The martini is iconic. Not just because it is James Bond’s drink of choice, but also because of the martini glass. That V-shaped glass has made its way onto neon signs in front of old-school bars and even has its own emoji. The city of Martinez, in the northeast corner of the Bay Area, lays claim to the drink. The \u003ca href=\"https://www.cityofmartinez.org/our_city/martini.asp\">city’s official website\u003c/a> details the martini’s origin, and there’s a plaque downtown commemorating the \u003ca href=\"http://www.martinezchamber.com/martinis-on-the-plaza-gala\">annual Martini’s on the Plaza Gala\u003c/a>. But, there’s actually a controversy about where — and who — really invented the martini.\u003c/p>\n\u003cfigure id=\"attachment_11691773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11691773\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Palace Signature Salad comes with crab and Green Goddess Dressing on the side. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11698960/the-san-francisco-origins-of-green-goddess-dressing\">8. The San Francisco Origins of Green Goddess Dressing\u003c/a>\u003c/h3>\n\u003cp>The Palace Hotel in downtown San Francisco is the birthplace of several famous California recipes, including green goddess dressing. The story goes that the dressing was inspired by George Arliss, lead actor of the 1920s play, “The Green Goddess.” While he was staying at the Palace Hotel for a performance, head chef Phillip Roemer created the special dressing to be served on the starter salad — and the rest is history.\u003c/p>\n\u003cfigure id=\"attachment_11769092\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11769092\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-1020x679.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786.jpeg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An Irish coffee at the Buena Vista. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">9. The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/h3>\n\u003cp>Word on the street is that Irish Coffee was invented at Buena Vista Cafe in San Francisco. On a regular day, Buena Vista serves around 2,000 Irish coffees — up to 2,500 on a busy weekend day. But how could Irish coffee have been invented in San Francisco? Well, it wasn’t. But it was popularized here, and the whole history is fascinating and delicious.\u003c/p>\n\u003cfigure id=\"attachment_11819982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819982\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-800x531.jpg\" alt=\"\" width=\"800\" height=\"531\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-160x106.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boudin Bakery says their decades-old starter is the key to the bread’s flavor. \u003ccite>(Rachel Hathaway/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11401794/what-makes-san-francisco-sourdough-unique\">10. What Makes San Francisco Sourdough Unique?\u003c/a>\u003c/h3>\n\u003cp>If bagels are a New York thing, sourdough is definitely a San Francisco thing. But what exactly makes our sourdough stand out? Well, it turns out that this is as much a science question as it is about the history and local mythology of our “authentic” local sourdough.\u003c/p>\n\u003cfigure id=\"attachment_11819954\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819954\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg\" alt=\"\" width=\"800\" height=\"509\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-160x102.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-1020x650.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Its-It has been in the Bay Area for nearly a century. \u003ccite>(Olivia Allen-Price/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/10710678/its-it-the-san-francisco-treat-that-sparked-a-cult-following\">11. It’s-It! The San Francisco Treat That Sparked a Cult Following\u003c/a>\u003c/h3>\n\u003cp>If you’re not from San Francisco, you may not know It’s-It. This delightful ice cream sandwich is an old-school San Francisco treat. It’s been with the city through devastating earthquakes, three World Series wins, and weathered not one, but two tech booms. Since its amusement park beginnings nearly a century ago, the dessert has endured multiple owners. In the 1970s, the original formula and name were sold to an immigrant with an eye on the American Dream: Mr. Charles Shamieh. He didn’t quite stick to the recipe — he made it his own — but the concept, the name, the title it had earned, that bit of original San Francisco, is still tucked between those cookie walls.\u003c/p>\n\u003ch3 id=\"playlist\">Learn more by listening to these Bay Curious food episodes\u003c/h3>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://open.spotify.com/embed/playlist/5bEt60TfspXuw7jih8AESI\" width=\"800\" height=\"380\" frameborder=\"0\" allowtransparency=\"true\" allow=\"encrypted-media\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1283,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":15},"modified":1711753783,"excerpt":"The Bay Area is the birthplace of iconic food and drinks like the fortune cookie, rocky road ice cream, even the tropical Mai Tai.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The Bay Area is the birthplace of iconic food and drinks like the fortune cookie, rocky road ice cream, even the tropical Mai Tai.","title":"Bay Area Foodie Culture Goes Way Further Back Than California Cuisine | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Bay Area Foodie Culture Goes Way Further Back Than California Cuisine","datePublished":"2020-05-26T07:45:25-07:00","dateModified":"2024-03-29T16:09:43-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"guestAuthors":[],"slug":"bay-area-foodie-culture-goes-way-further-back-than-california-cuisine","status":"publish","sourceUrl":"https://www.kqed.org/food","templateType":"standard","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"source":"Food","articleAge":"0","path":"/news/11819923/bay-area-foodie-culture-goes-way-further-back-than-california-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might know the Bay Area for its foodie culture — trendy restaurants, fresh produce and incredible ethnic diversity. But the Bay Area’s culinary history goes further back than the California cuisine it’s known for. The Bay Area is also the birthplace of iconic food and drinks like the fortune cookie, rocky road ice cream, even the tropical Mai Tai. Here are 11 appetizing stories about foods born and popularized right here in the Bay Area to inspire your next culinary adventure.\u003c/p>\n\u003cfigure id=\"attachment_11759000\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11759000\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai-1020x679.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/07/Trader-Vics-Mai-Tai.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Mai Tai may have a tropical sounding name, but it’s origins are right here in the Bay Area. \u003ccite>(Courtesy of Trader Vics.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75\">1. Yes, Your ‘Tropical’ Mai Tai Was Invented Here in Oakland\u003c/a>\u003c/h3>\n\u003cp>Picture this: You’re sitting on the beach, sand between your toes, sunglasses on. What else could complete the picture? How about a Mai Tai? Many people associate this delicious rum drink with the tropics, but it was actually invented in the East Bay. The first stop on our quest to learn more is Trader Vic’s in Emeryville, known as the “Home of the Original Mai Tai.”\u003c/p>\n\u003cfigure id=\"attachment_11817540\" class=\"wp-caption alignnone\" style=\"max-width: 774px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11817540\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/Rice-A-Roni.jpg\" alt=\"\" width=\"774\" height=\"608\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni.jpg 774w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/Rice-A-Roni-160x126.jpg 160w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">Rice-A-Roni is a common household item with a surprising San Francisco origin story. \u003ccite>(Boereck 13:27, 25 September 2006 (UTC) / CC BY-SA )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11816328/birth-of-rice-a-roni-the-armenian-italian-treat\">2.  How Rice-A-Roni Became ‘The San Francisco Treat’\u003c/a>\u003c/h3>\n\u003cp>A Canadian immigrant, an Italian pasta maker and a survivor of the Armenian genocide shared an apartment in San Francisco for four months in 1946, and out of that Rice-A-Roni was born. Originally produced by the Kitchen Sisters in 2008, this story got the KQED treatment when Bay Curious adapted it for a recent episode. Together they tell the multicultural origin story behind “the San Francisco treat.”\u003c/p>\n\u003cfigure id=\"attachment_11819960\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819960\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/IMG_2432-800x600-800x502.jpg\" alt=\"\" width=\"800\" height=\"502\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/IMG_2432-800x600-160x100.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The beloved Dutch crunch roll, made at Semifreddi’s Bakery in Alameda. \u003ccite>(Amanda Font/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11761468/dutch-crunch-a-bay-area-favorite-but-not-a-bay-area-original\">3. Dutch Crunch: A Bay Area Favorite, But Not a Bay Area Original\u003c/a>\u003c/h3>\n\u003cp>When you’re ordering a sandwich in the Bay Area, Dutch crunch is a standard bread choice. But get about 10 miles outside the Bay Area and that crunchy, slightly sweet bread option disappears. That’s made many sandwich lovers wonder: What makes Dutch crunch a Bay Area thing? Why can’t you find it anywhere else? We’ve got answers.\u003c/p>\n\u003cfigure id=\"attachment_11743210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11743210\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg\" alt=\"A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012.\" width=\"800\" height=\"527\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-800x527.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-160x105.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1020x672.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies-1200x791.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/Making-Fortune-Cookies.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A worker makes fortune cookies at the Golden Gate Fortune Cookie Factory in San Francisco in 2012. \u003ccite>(Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\">4. Unwrapping the Bay Area Origins of the Fortune Cookie\u003c/a>\u003c/h3>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore music venue\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11729451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11729451\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg\" alt=\"Pisco punch\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280-1200x800.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/02/RS34810_DSC_1228-qut-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the late 1800s, Pisco Punch wasn’t just a drink. Ordering a glass was a status symbol. \u003ccite>(Carly Severn/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\">5. Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h3>\n\u003cp>Pisco is a distilled, fermented grape juice from Peru with extreme potency. But many, many years before the 1940s — when pisco sours became popular — San Francisco was gripped by a craze for another pisco concoction. Pisco punch was the “it” drink of the Gold Rush era. A mysterious ingredient may be what makes it so good.\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\u003cfigure id=\"attachment_11780479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11780479\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg\" alt=\"Rocky road ice cream in an edible waffle bowl\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/10/iStock-119689230.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocky road was among the first flavors to incorporate “mix ins.” \u003ccite>(MSPhotographic/iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11780468/how-rocky-road-ice-cream-got-its-start-in-oakland\">6. How Rocky Road Ice Cream Got Its Start in Oakland\u003c/a>\u003c/h3>\n\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of rocky road in the 1920s changed the ice cream game with “mix-ins.” Nearly a century later, there’s still a dispute over who originally created the recipe for rocky road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\">Fentons Creamery\u003c/a> or \u003ca href=\"https://www.dreyers.com/\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_11715656\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11715656\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg\" alt=\"The origins of the martini all lead back to the Bay Area.\" width=\"800\" height=\"536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-800x536.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1020x683.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1200x803.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/01/4703024901_fd4ecf3ee9_o-1920x1285.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The origins of the martini all lead back to the Bay Area. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/wickenden/4703024901/in/photolist-8aAese-iFWUV-8UE9PJ-8BnqPE-4U7wZH-csVP5A-7RQf5C-5TswLM-jqnT6H-E8wzP-21s3hf5-jh9jz-9TQDYy-p1oiop-7mxZUV-5u8QGw-XskH43-5u8PQw-d7yZRU-4F987B-aECPpW-ev2wfx-YJmW34-snJas-bKnLsa-7NYXfX-62vNwx-7JSTjP-d7PP1G-hpFam-eokRxH-d7PPRA-e439CB-5ypL2x-4smsHz-fAzZDv-76Qshu-8aAg8t-EQwA-ciRpXh-z9jE2-8Ld5v5-u8zhY-d7PPq9-byQZcm-4BBEuS-7Zk7FB-oxYjb-AfFzb-d7PMNj\">Don LaVange\u003c/a>/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11703167/golden-state-plate-the-story-of-the-martini-straight-up-with-a-twist\">7. The Story of the Martini, Straight Up, With a Twist\u003c/a>\u003c/h3>\n\u003cp>The martini is iconic. Not just because it is James Bond’s drink of choice, but also because of the martini glass. That V-shaped glass has made its way onto neon signs in front of old-school bars and even has its own emoji. The city of Martinez, in the northeast corner of the Bay Area, lays claim to the drink. The \u003ca href=\"https://www.cityofmartinez.org/our_city/martini.asp\">city’s official website\u003c/a> details the martini’s origin, and there’s a plaque downtown commemorating the \u003ca href=\"http://www.martinezchamber.com/martinis-on-the-plaza-gala\">annual Martini’s on the Plaza Gala\u003c/a>. But, there’s actually a controversy about where — and who — really invented the martini.\u003c/p>\n\u003cfigure id=\"attachment_11691773\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11691773\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/09/RS32615_93004DA1-C92F-48DF-8742-F5D599410B79-qut-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Palace Signature Salad comes with crab and Green Goddess Dressing on the side. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11698960/the-san-francisco-origins-of-green-goddess-dressing\">8. The San Francisco Origins of Green Goddess Dressing\u003c/a>\u003c/h3>\n\u003cp>The Palace Hotel in downtown San Francisco is the birthplace of several famous California recipes, including green goddess dressing. The story goes that the dressing was inspired by George Arliss, lead actor of the 1920s play, “The Green Goddess.” While he was staying at the Palace Hotel for a performance, head chef Phillip Roemer created the special dressing to be served on the starter salad — and the rest is history.\u003c/p>\n\u003cfigure id=\"attachment_11769092\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11769092\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786-1020x679.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/0M6A0150_preview-1180x786.jpeg 1180w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An Irish coffee at the Buena Vista. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">9. The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/h3>\n\u003cp>Word on the street is that Irish Coffee was invented at Buena Vista Cafe in San Francisco. On a regular day, Buena Vista serves around 2,000 Irish coffees — up to 2,500 on a busy weekend day. But how could Irish coffee have been invented in San Francisco? Well, it wasn’t. But it was popularized here, and the whole history is fascinating and delicious.\u003c/p>\n\u003cfigure id=\"attachment_11819982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819982\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-800x531.jpg\" alt=\"\" width=\"800\" height=\"531\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/4945590922_813a0a546c_o-800x531-160x106.jpg 160w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boudin Bakery says their decades-old starter is the key to the bread’s flavor. \u003ccite>(Rachel Hathaway/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/11401794/what-makes-san-francisco-sourdough-unique\">10. What Makes San Francisco Sourdough Unique?\u003c/a>\u003c/h3>\n\u003cp>If bagels are a New York thing, sourdough is definitely a San Francisco thing. But what exactly makes our sourdough stand out? Well, it turns out that this is as much a science question as it is about the history and local mythology of our “authentic” local sourdough.\u003c/p>\n\u003cfigure id=\"attachment_11819954\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11819954\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg\" alt=\"\" width=\"800\" height=\"509\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-800x509.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-160x102.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917-1020x650.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/05/ItsITcleaner-1440x917.jpg 1440w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Its-It has been in the Bay Area for nearly a century. \u003ccite>(Olivia Allen-Price/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.kqed.org/news/10710678/its-it-the-san-francisco-treat-that-sparked-a-cult-following\">11. It’s-It! The San Francisco Treat That Sparked a Cult Following\u003c/a>\u003c/h3>\n\u003cp>If you’re not from San Francisco, you may not know It’s-It. This delightful ice cream sandwich is an old-school San Francisco treat. It’s been with the city through devastating earthquakes, three World Series wins, and weathered not one, but two tech booms. Since its amusement park beginnings nearly a century ago, the dessert has endured multiple owners. In the 1970s, the original formula and name were sold to an immigrant with an eye on the American Dream: Mr. Charles Shamieh. He didn’t quite stick to the recipe — he made it his own — but the concept, the name, the title it had earned, that bit of original San Francisco, is still tucked between those cookie walls.\u003c/p>\n\u003ch3 id=\"playlist\">Learn more by listening to these Bay Curious food episodes\u003c/h3>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://open.spotify.com/embed/playlist/5bEt60TfspXuw7jih8AESI\" width=\"800\" height=\"380\" frameborder=\"0\" allowtransparency=\"true\" allow=\"encrypted-media\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11819923/bay-area-foodie-culture-goes-way-further-back-than-california-cuisine","authors":["11580"],"series":["news_17986","news_24115"],"categories":["news_24114","news_8"],"tags":["news_24312","news_27992","news_27993","news_24116"],"featImg":"news_11431556","label":"source_news_11819923"},"news_11816328":{"type":"posts","id":"news_11816328","meta":{"index":"posts_1716263798","site":"news","id":"11816328","score":null,"sort":[1589450444000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1589450444,"format":"image","title":"How Rice-A-Roni Became The San Francisco Treat","headTitle":"How Rice-A-Roni Became The San Francisco Treat | KQED","content":"\u003cp>\u003cem>This story was produced by Nikki Silva and Davia Nelson of The Kitchen Sisters and originally aired on NPR in 2008. Thank you to The Kitchen Sisters for allowing us to adapt that piece for Bay Curious. You can listen to the original \u003ca href=\"https://www.npr.org/2008/07/31/93067862/birth-of-rice-a-roni-the-armenian-italian-treat\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[dropcap]T[/dropcap]here was a time when you couldn’t go too long watching television without seeing a commercial for Rice-A-Roni. Many featured images of San Francisco and ended with a catchy jingle — “Rice-A-Roni. The San Francisco Treat!”\u003c/p>\n\u003cp>Bay Curious listener Kent Barnes has wondered if that advertising slogan is true. Was Rice-A-Roni actually created here in the Bay Area?\u003c/p>\n\u003cfigure id=\"attachment_11817521\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg\" alt=\"Tom and Lois DeDomenico in San Francisco, shortly after their marriage.\" width=\"200\" height=\"266\" class=\"size-full wp-image-11817521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg 200w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200-160x213.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Tom and Lois DeDomenico in San Francisco, shortly after their marriage. \u003ccite>(Courtesy of Lois DeDomenico)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The short answer: yes. It was a clandestine convergence of cultures that ultimately led to the creation of “The San Francisco Treat.”\u003c/p>\n\u003cp>The story starts just after World War II. Soldiers were pouring into San Francisco, looking for a fresh start. The housing market was crowded as Lois DeDomenico and her husband, Tom, were on the hunt for a place to live. Lois grew up in Edmonton, Canada, and met Tom in San Francisco in 1944. Tom’s father, an immigrant from Italy, owned a pasta company in San Francisco where Tom worked with his brothers.\u003c/p>\n\u003cp>There was very little housing available in San Francisco at the time, as soldiers flooded into the city for a new start after the war. So when Lois and Tom found a room to rent in the home of Pailadzo Captanian, they jumped on it.\u003c/p>\n\u003cp>“Mrs. Captanian. I had a liking for her right away, so we moved in. Tommy would work until about 7 o’clock at the pasta factory and I was alone a lot,” Lois said. “I was only 18 and I was pregnant. And I had kitchen privileges. Well, I really wasn’t much of a cook. And here was this Armenian lady, probably about 70 years [old], making yogurt on the back of the stove, all day, every day. I didn’t even know what the word ‘yogurt’ meant.”\u003c/p>\n\u003cp>Captanian taught Lois how to make paklava (baklava), soups and her specialty, Armenian pilaf.\u003c/p>\n\u003cp>“We would bring her Golden Grain vermicelli from the factory,” Lois said. “She wanted us to break it as small as rice if we could.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During those long afternoons in the kitchen, Lois listened as Captanian told her life story — about the Armenian genocide, her husband’s death and the separation from her two young boys. In 1915, she trekked from Turkey to Syria, while pregnant and with little food and water, along with thousands of other women and children who had been deported. Once in Syria, she gave birth, and was ultimately reunited with her two other sons.\u003c/p>\n\u003cp>Captanian chronicled these events in her 1919 book, “Memoires D’une Deportee.”\u003c/p>\n\u003cp>The family then moved to the United States, where she worked as a seamstress, sewing draperies for President Franklin D. Roosevelt’s Hyde Park home in New York. She put her boys through school, and after World War II, she moved to San Francisco, where one of her sons had settled.\u003c/p>\n\u003cfigure id=\"attachment_11818020\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"wp-image-11818020 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg\" alt=\"\" width=\"540\" height=\"466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg 540w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e-160x138.jpg 160w\" sizes=\"(max-width: 540px) 100vw, 540px\">\u003cfigcaption class=\"wp-caption-text\">The Captanian family in New York in 1921: Pailadzo, Gilbert, Aram and Herant. \u003ccite>(Courtesy of Captanian Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>‘This Would Be Great in a Box’\u003c/h2>\n\u003cp>When the DeDomenicos moved into a place of their own, Lois often cooked Mrs. Captanian’s Armenian pilaf. At a family dinner one evening, after a long day at the pasta factory, Tom’s brother Vince stared at his dish of pilaf and said, “This would be great in a box.”\u003c/p>\n\u003cp>Golden Grain had a test kitchen at the factory. It took three or four years to adapt the recipe for one-pot cooking.\u003c/p>\n\u003cp>When Rice-A-Roni hit the market in the 1950s, people were desperate to make cooking easier and faster. Rice-A-Roni was a product that was preseasoned and didn’t require boiling water, which made cooking rice and pasta simpler than ever.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>“There were not many packaged side dishes in the market in 1955,” said Dennis DeDomenico, Tom and Lois’ son. “Everything was being geared toward less time in the kitchen. Major appliances like dishwashers and garbage disposals were starting to come in. The convenience factor was everything.”\u003c/p>\n\u003cp>All that was missing was a name.\u003c/p>\n\u003cp>“We said, ‘Well, what is the product? The product is rice and macaroni. Why don’t we call it Rice-A-Roni?’ Didn’t quite sound right. Who’d ever heard of rice and macaroni being together? Still, the name had a ring to it,” Tom DeDomenico said, in an oral history recorded by the Bancroft Library in 1988.\u003c/p>\n\u003ch2>A Culinary Melting Pot\u003c/h2>\n\u003cp>Rice-A-Roni was marketed as “A San Francisco Treat,” but it quickly became one of America’s favorite side dishes. Ted Captanian remembers seeing the commercials on television as a child.\u003c/p>\n\u003cp>“Every time we heard that jingle, my father would say, ‘You know your grandmother gave a rice recipe to the people who started that company. So every time you hear it, think of her,’ ” Ted said. “To be honest, we kind of thought — could that possibly be true? Could this iconic American dish actually be attributed to some recipe my grandmother gave years ago?”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=yzOR_Fal_SY\u003c/p>\n\u003cp>Lois says she still makes pilaf the way Pailadzo Captanian taught her.\u003c/p>\n\u003cp>“The impact she had on me and my life,” Lois said. “I only lived there for four months, but it was four months that brought all these things together: myself from Canada; Tommy, Italian; Mrs. Captanian, Armenian. All that converging in San Francisco in 1946, and out of that comes Rice-A-Roni.”\u003c/p>\n\u003ch2 id=\"recipe\">Pailadzo Captanian’s Rice Pilaf Recipe\u003c/h2>\n\u003cp>Pailadzo Captanian’s rice pilaf dish has been passed through the family over the years. They aren’t sure if Pailadzo included mushrooms or pine nuts in her version of the recipe, and there may have been adaptations as the recipe moved through the family. But to the best of everyone’s knowledge, this is it.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>\u003cbr>\nRice Mixture:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7/8 cup long grain white rice\u003c/li>\n\u003cli>1/8 cup fideo capellini crushed into small pieces\u003c/li>\n\u003cli>½ cube butter\u003c/li>\n\u003cli>½ large onion, chopped\u003c/li>\n\u003cli>½ 4.5 oz jar sliced “Green Giant” mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.)\u003c/li>\n\u003cli>1 tbsp pine nuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Broth:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 ½ cups boiling water\u003c/li>\n\u003cli>2 ½ chicken bouillon cubes\u003c/li>\n\u003cli>½ tbsp dried parsley flakes\u003c/li>\n\u003cli>Salt and pepper to taste.\u003c/li>\n\u003c/ul>\n\u003cp>(The broth should taste somewhat salty before it is added to rice mixture.)\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden.\u003c/li>\n\u003cli>Add chopped onion and cook until almost clear.\u003c/li>\n\u003cli>Add mushrooms and pine nuts. Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini.\u003c/li>\n\u003cli>Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove). Stir to dissolve the bouillon.\u003c/li>\n\u003cli>Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a bowl, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes.\u003c/li>\n\u003cli>Remove from the heat, fluff with a fork; let rest until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>P.S.: Cover pan with a cloth to keep warm (If I am traveling with the rice over a period of several hours, I wrap the pan in several beach towels and it will stay nice and warm).\u003c/em>\u003c/p>\n\u003cp>\u003cem>P.P.S.: To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients).\u003c/em>\u003c/p>\n\u003cp>If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Birth+Of+Rice-A-Roni%3A+The+Armenian-Italian+Treat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\u003cp>[ad floatright]\u003c/p>\n","stats":{"hasVideo":true,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1448,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":true,"iframeSrcs":[],"paragraphCount":34},"modified":1700590693,"excerpt":"The birth of Rice-A-Roni began with a friendship between a Canadian immigrant and a survivor of the Armenian genocide. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The birth of Rice-A-Roni began with a friendship between a Canadian immigrant and a survivor of the Armenian genocide. ","title":"How Rice-A-Roni Became The San Francisco Treat | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"How Rice-A-Roni Became The San Francisco Treat","datePublished":"2020-05-14T03:00:44-07:00","dateModified":"2023-11-21T10:18:13-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"guestAuthors":[],"slug":"birth-of-rice-a-roni-the-armenian-italian-treat","status":"publish","nprApiLink":"http://api.npr.org/query?id=93067862&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","templateType":"standard","nprStoryDate":"Thu, 31 Jul 2008 12:54:00 -0400","nprLastModifiedDate":"Tue, 06 Nov 2012 12:52:28 -0500","featuredImageType":"standard","nprHtmlLink":"https://www.npr.org/2008/07/31/93067862/birth-of-rice-a-roni-the-armenian-italian-treat?ft=nprml&f=93067862","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2008/07/20080731_me_17.mp3?orgId=1&topicId=1053&aggIds=91851784&p=3&story=93067862&ft=nprml&f=93067862","source":"Bay Curious","nprAudioM3u":"http://api.npr.org/m3u/193111251-29de23.m3u?orgId=1&topicId=1053&aggIds=91851784&p=3&story=93067862&ft=nprml&f=93067862","nprStoryId":"93067862","sourceUrl":"https://www.kqed.org/podcasts/baycurious","audioUrl":"https://traffic.megaphone.fm/KQINC1349518787.mp3","nprByline":"The Kitchen Sisters, Asal Ehsanipour","nprRetrievedStory":"1","nprPubDate":"Tue, 06 Nov 2012 12:52:00 -0500","path":"/news/11816328/birth-of-rice-a-roni-the-armenian-italian-treat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was produced by Nikki Silva and Davia Nelson of The Kitchen Sisters and originally aired on NPR in 2008. Thank you to The Kitchen Sisters for allowing us to adapt that piece for Bay Curious. You can listen to the original \u003ca href=\"https://www.npr.org/2008/07/31/93067862/birth-of-rice-a-roni-the-armenian-italian-treat\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>here was a time when you couldn’t go too long watching television without seeing a commercial for Rice-A-Roni. Many featured images of San Francisco and ended with a catchy jingle — “Rice-A-Roni. The San Francisco Treat!”\u003c/p>\n\u003cp>Bay Curious listener Kent Barnes has wondered if that advertising slogan is true. Was Rice-A-Roni actually created here in the Bay Area?\u003c/p>\n\u003cfigure id=\"attachment_11817521\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg\" alt=\"Tom and Lois DeDomenico in San Francisco, shortly after their marriage.\" width=\"200\" height=\"266\" class=\"size-full wp-image-11817521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200.jpg 200w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/ricearoni_TomLois200-160x213.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">Tom and Lois DeDomenico in San Francisco, shortly after their marriage. \u003ccite>(Courtesy of Lois DeDomenico)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The short answer: yes. It was a clandestine convergence of cultures that ultimately led to the creation of “The San Francisco Treat.”\u003c/p>\n\u003cp>The story starts just after World War II. Soldiers were pouring into San Francisco, looking for a fresh start. The housing market was crowded as Lois DeDomenico and her husband, Tom, were on the hunt for a place to live. Lois grew up in Edmonton, Canada, and met Tom in San Francisco in 1944. Tom’s father, an immigrant from Italy, owned a pasta company in San Francisco where Tom worked with his brothers.\u003c/p>\n\u003cp>There was very little housing available in San Francisco at the time, as soldiers flooded into the city for a new start after the war. So when Lois and Tom found a room to rent in the home of Pailadzo Captanian, they jumped on it.\u003c/p>\n\u003cp>“Mrs. Captanian. I had a liking for her right away, so we moved in. Tommy would work until about 7 o’clock at the pasta factory and I was alone a lot,” Lois said. “I was only 18 and I was pregnant. And I had kitchen privileges. Well, I really wasn’t much of a cook. And here was this Armenian lady, probably about 70 years [old], making yogurt on the back of the stove, all day, every day. I didn’t even know what the word ‘yogurt’ meant.”\u003c/p>\n\u003cp>Captanian taught Lois how to make paklava (baklava), soups and her specialty, Armenian pilaf.\u003c/p>\n\u003cp>“We would bring her Golden Grain vermicelli from the factory,” Lois said. “She wanted us to break it as small as rice if we could.”\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>During those long afternoons in the kitchen, Lois listened as Captanian told her life story — about the Armenian genocide, her husband’s death and the separation from her two young boys. In 1915, she trekked from Turkey to Syria, while pregnant and with little food and water, along with thousands of other women and children who had been deported. Once in Syria, she gave birth, and was ultimately reunited with her two other sons.\u003c/p>\n\u003cp>Captanian chronicled these events in her 1919 book, “Memoires D’une Deportee.”\u003c/p>\n\u003cp>The family then moved to the United States, where she worked as a seamstress, sewing draperies for President Franklin D. Roosevelt’s Hyde Park home in New York. She put her boys through school, and after World War II, she moved to San Francisco, where one of her sons had settled.\u003c/p>\n\u003cfigure id=\"attachment_11818020\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"wp-image-11818020 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg\" alt=\"\" width=\"540\" height=\"466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e.jpg 540w, https://ww2.kqed.org/app/uploads/sites/10/2020/05/rice_captanian540-86f59186faddc7574ffc62505c8a903e3894ba5e-160x138.jpg 160w\" sizes=\"(max-width: 540px) 100vw, 540px\">\u003cfigcaption class=\"wp-caption-text\">The Captanian family in New York in 1921: Pailadzo, Gilbert, Aram and Herant. \u003ccite>(Courtesy of Captanian Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>‘This Would Be Great in a Box’\u003c/h2>\n\u003cp>When the DeDomenicos moved into a place of their own, Lois often cooked Mrs. Captanian’s Armenian pilaf. At a family dinner one evening, after a long day at the pasta factory, Tom’s brother Vince stared at his dish of pilaf and said, “This would be great in a box.”\u003c/p>\n\u003cp>Golden Grain had a test kitchen at the factory. It took three or four years to adapt the recipe for one-pot cooking.\u003c/p>\n\u003cp>When Rice-A-Roni hit the market in the 1950s, people were desperate to make cooking easier and faster. Rice-A-Roni was a product that was preseasoned and didn’t require boiling water, which made cooking rice and pasta simpler than ever.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“There were not many packaged side dishes in the market in 1955,” said Dennis DeDomenico, Tom and Lois’ son. “Everything was being geared toward less time in the kitchen. Major appliances like dishwashers and garbage disposals were starting to come in. The convenience factor was everything.”\u003c/p>\n\u003cp>All that was missing was a name.\u003c/p>\n\u003cp>“We said, ‘Well, what is the product? The product is rice and macaroni. Why don’t we call it Rice-A-Roni?’ Didn’t quite sound right. Who’d ever heard of rice and macaroni being together? Still, the name had a ring to it,” Tom DeDomenico said, in an oral history recorded by the Bancroft Library in 1988.\u003c/p>\n\u003ch2>A Culinary Melting Pot\u003c/h2>\n\u003cp>Rice-A-Roni was marketed as “A San Francisco Treat,” but it quickly became one of America’s favorite side dishes. Ted Captanian remembers seeing the commercials on television as a child.\u003c/p>\n\u003cp>“Every time we heard that jingle, my father would say, ‘You know your grandmother gave a rice recipe to the people who started that company. So every time you hear it, think of her,’ ” Ted said. “To be honest, we kind of thought — could that possibly be true? Could this iconic American dish actually be attributed to some recipe my grandmother gave years ago?”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yzOR_Fal_SY'\n title='//www.youtube.com/embed/yzOR_Fal_SY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Lois says she still makes pilaf the way Pailadzo Captanian taught her.\u003c/p>\n\u003cp>“The impact she had on me and my life,” Lois said. “I only lived there for four months, but it was four months that brought all these things together: myself from Canada; Tommy, Italian; Mrs. Captanian, Armenian. All that converging in San Francisco in 1946, and out of that comes Rice-A-Roni.”\u003c/p>\n\u003ch2 id=\"recipe\">Pailadzo Captanian’s Rice Pilaf Recipe\u003c/h2>\n\u003cp>Pailadzo Captanian’s rice pilaf dish has been passed through the family over the years. They aren’t sure if Pailadzo included mushrooms or pine nuts in her version of the recipe, and there may have been adaptations as the recipe moved through the family. But to the best of everyone’s knowledge, this is it.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cem>\u003cbr>\nRice Mixture:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>7/8 cup long grain white rice\u003c/li>\n\u003cli>1/8 cup fideo capellini crushed into small pieces\u003c/li>\n\u003cli>½ cube butter\u003c/li>\n\u003cli>½ large onion, chopped\u003c/li>\n\u003cli>½ 4.5 oz jar sliced “Green Giant” mushrooms packed in water and drained. (mushrooms can be substituted with any other canned mushrooms.)\u003c/li>\n\u003cli>1 tbsp pine nuts\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Broth:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 ½ cups boiling water\u003c/li>\n\u003cli>2 ½ chicken bouillon cubes\u003c/li>\n\u003cli>½ tbsp dried parsley flakes\u003c/li>\n\u003cli>Salt and pepper to taste.\u003c/li>\n\u003c/ul>\n\u003cp>(The broth should taste somewhat salty before it is added to rice mixture.)\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Melt the butter over medium high flame in a medium sauce pan and add rice and fideo cappellini and stir constantly, cooking until it starts to turn golden.\u003c/li>\n\u003cli>Add chopped onion and cook until almost clear.\u003c/li>\n\u003cli>Add mushrooms and pine nuts. Stir constantly over medium high flame, until the mixture is golden brown with dark flecks of fideo capellini.\u003c/li>\n\u003cli>Meanwhile, make broth by heating water to boiling and adding bouillon cubes, parsley flakes, salt and pepper (you can heat this in the microwave or on the stove). Stir to dissolve the bouillon.\u003c/li>\n\u003cli>Add boiling broth to browned rice mixture, (note: broth /rice mixture should taste slightly salty), return to a bowl, stir once, and cover, then turn down the hat to a low simmer. Do not lift the cover for 35 minutes.\u003c/li>\n\u003cli>Remove from the heat, fluff with a fork; let rest until ready to serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>P.S.: Cover pan with a cloth to keep warm (If I am traveling with the rice over a period of several hours, I wrap the pan in several beach towels and it will stay nice and warm).\u003c/em>\u003c/p>\n\u003cp>\u003cem>P.P.S.: To double the recipe: Use 7/8 cube butter; 4 7/8 cups water and 5 chicken bouillon cubes and cook rice for 37 minutes. (You can double all the other ingredients).\u003c/em>\u003c/p>\n\u003cp>If you follow these directions exactly, you should have a perfect pilaf every time. But avoid the urge to peek at the cooking rice. Lifting the cover during cooking will affect the texture and fluffiness of the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"baycuriousquestion","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Birth+Of+Rice-A-Roni%3A+The+Armenian-Italian+Treat&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11816328/birth-of-rice-a-roni-the-armenian-italian-treat","authors":["byline_news_11816328"],"programs":["news_33523"],"series":["news_17986"],"categories":["news_8","news_33520"],"tags":["news_333","news_24116","news_27935","news_6627"],"featImg":"news_11817540","label":"source_news_11816328"},"news_11796231":{"type":"posts","id":"news_11796231","meta":{"index":"posts_1716263798","site":"news","id":"11796231","score":null,"sort":[1579370745000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1579370745,"format":"audio","title":"Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California","headTitle":"Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California | KQED","content":"\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Sriracha is everywhere. It’s used to spice up anything from chips and chocolate bars to burgers. Just about every fast food chain has a Sriracha-infused menu option.\u003c/p>\n\u003cp>So how did this sauce go from niche condiment to a beloved mainstream staple?\u003c/p>\n\u003cp>The story begins with a Vietnamese refugee who found a home — and just the right peppers — in Southern California.\u003c/p>\n\u003cp>David Tran is the founder and CEO of Huy Fong Foods, the multi-million dollar company that makes Sriracha. The clear bottle filled with fiery red paste has itself become iconic, with a bright green top and a white rooster on the label. The rooster is there because Tran was born in 1945, and his Zodiac sign is the rooster. It’s also why Sriracha is sometimes referred to as “cock sauce” — and yes, they sell t-shirts with that name on it.\u003c/p>\n\u003cp>Tran got his start in Vietnam, when his brother gave him a chili field. He started making and selling a hot sauce called Pepper Sa-te in 1975. It’s based on a Thai chili sauce named for the coastal town of Si Racha. Tran sold the sauce in glass baby food jars.\u003c/p>\n\u003cfigure id=\"attachment_11796236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796236\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Huy Fong Foods in Irwindale, about 20 miles northeast of downtown Los Angeles. The factory has allowed guided tours since the company was accused of sickening nearby residents with its spicy odors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They used to sell them actually on bikes. And actually my husband was one of the guys, the boys that helped him sell it to the markets over there. Because in Vietnam everybody makes their own hot sauce,” explained Donna Lam. She’s David Tran’s sister-in-law and the company’s executive operations officer. Many of the company’s officials are related to Tran.\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\" citation=\"Tien Nguyen, food writer\"]‘He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally.’[/pullquote]\u003c/p>\n\u003cp>Tran is ethnically Chinese and was a major in the South Vietnamese army, which made him a target of the Communist regime in Vietnam following the Vietnam War. He fled the country on a Taiwanese freighter called the Huey Fong, which means “gathering prosperity” and inspired the name of his company.\u003c/p>\n\u003cp>Tran sailed to the U.S., arriving first in Boston, but the cold winters and lack of fresh peppers drove him west. He moved to Los Angeles in 1979 and established his business in Chinatown, delivering the product himself in a blue Chevy van.\u003c/p>\n\u003cp>“California is the farmer state. They have a lot of produce. So I start a business in California. Seems like the right choice,” Tran explained matter-of-factly.\u003c/p>\n\u003cp>To make Sriracha, Tran uses red jalapeños. They’re no different from green jalapeños, except they’re left on the vine to mature, so they become spicier and sweeter. That’s how Tran made chili sauce back in Vietnam.\u003c/p>\n\u003cp>“In Asia, in China, chili must be red, not green. From beginning we using red, we’re not using green pepper,” Tran explained.\u003c/p>\n\u003cfigure id=\"attachment_11796307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796307 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The waiting room at Huy Fong Foods includes giant inflatable Sriracha bottles and cardboard cutouts of company founder David Tran. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because he insisted on using freshly-picked peppers, food writer Tien Nguyen says Tran is quintessentially Californian.\u003c/p>\n\u003cp>“All of this California Food Revolution stuff that was happening in the 1970s, where chefs were sourcing locally and seasonally, or trying to source locally and seasonally, he was doing it,” Nguyen said.\u003c/p>\n\u003cp>“He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally,” she added.\u003c/p>\n\u003cfigure id=\"attachment_11796315\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796315 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A variety of t-shirts are for sale at the Huy Fong gift shop. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So why has the sauce become such a hit? Maybe the sweetness and spiciness played well with the American palate. Maybe it was the exotic look of the rooster logo. Or maybe, according to Huy Fong COO Donna Lam, because it’s cheap.\u003c/p>\n\u003cp>“David’s philosophy is to make a rich man’s sauce at a poor man’s price and everybody can get it,” she said.\u003c/p>\n\u003cp>Lam has another theory though. It’s the feel-good origin story of Sriracha. Tran came to America with nothing and launched a business that makes an estimated $80 million a year — and he happily poses for photos with tour groups.\u003c/p>\n\u003cp>“It’s not just like a guy in a glass office somewhere that’s unapproachable, he’s a very approachable guy,” she said.\u003c/p>\n\u003cp>Nguyen has a different theory: as Vietnamese and Thai food became more popular, chefs and foodies sought out Sriracha as well, and eventually, supermarkets started stocking it.\u003c/p>\n\u003cp>For 28 years, Huy Fong got peppers exclusively from Underwood Ranches in Ventura County. But the partnership fell apart in 2016 over allegations of an overpayment and breach of contract. Dueling lawsuits ended this summer when a jury in Ventura County awarded the grower $23.3 million. Huy Fong plans to fight the decision.\u003c/p>\n\u003cp>After the lawsuit with Underwood Ranches, Huy Fong has had to look elsewhere for fresh jalapeños. It now gets its peppers from farms in California, New Mexico and Mexico. The phrase “made in California” was taken off the label.\u003c/p>\n\u003cp>[aside tag=\"golden-state-plate\" label=\"related coverage\"]\u003c/p>\n\u003cp>But that wasn’t Huy Fong’s first legal battle. Its factory is in Irwindale, about 20 miles northeast of downtown Los Angeles. In 2013, the city filed suit because some neighbors complained about headaches and itchy eyes caused by odors from the plant.\u003c/p>\n\u003cp>“The local resident, they complain that we make the hot sauce and the spicy, toxic gas make them sick,” Tran said.\u003c/p>\n\u003cp>The company countersued, and Tran considered moving the company to Texas. Eventually the suit was dropped, the company installed new filters to reduce the smell and the feared “srirachapocalypse” was averted.\u003c/p>\n\u003cp>Around that time, Tran’s sauce became a full-blown pop culture phenomenon, with Sriracha flavored everything popping up. Suddenly, there were Sriracha cookbooks, a documentary, \u003ca href=\"https://www.youtube.com/watch?v=abf7TueHs1k\" target=\"_blank\" rel=\"noopener noreferrer\">hip hop shoutouts\u003c/a> and a Sriracha-themed food festival in Los Angeles. Merriam-Webster even added “Sriracha” to its dictionary in 2017.\u003c/p>\n\u003cp>After the lawsuits over the odors were dropped, Tran — like a modern-day Willy Wonka — opened his factory for public tours.\u003c/p>\n\u003cp>“And now we keep open because a lot of people interesting to see how we make it. After they take a tour, they trust my product,” Tran said.\u003c/p>\n\u003cfigure id=\"attachment_11796323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796323\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Huy Fong employee inspects bottles on the assembly line. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A recent tour began in a waiting room with walls covered in pictures of Sriracha fans from around the world. There are cardboard cutouts of Tran and the Sriracha bottle. There’s even a picture of astronauts in a space shuttle posing with a bottle.\u003c/p>\n\u003cp>Huy Fong employee Andrea Castillo led the tour group by trolley to the manufacturing facility. The group climbed up a flight of stairs to look down on a conveyor belt. Bright blue fifty-five gallon barrels slid past while workers in white uniforms looked on. The barrels were filled with a mixture of ground chilis, garlic, salt and vinegar.\u003c/p>\n\u003cp>On the tour of the factory I noticed a few of the employees wearing Huy Fong t-shirts. On the back of the shirts it read “No Tear Gas Made Here,” a tongue-in-cheek reference to the 2013 lawsuit.\u003c/p>\n\u003cp>Castillo showed the group how the clear plastic bottles were molded, then filled with the bright red paste, labeled, boxed and placed on pallets to be shipped around the world.\u003c/p>\n\u003cfigure id=\"attachment_11796325\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796325\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Huy Fong workers inspect the barrels of Sriracha before the paste is bottled, packaged and shipped to distributors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So does Tran have a vision for the future? He says he has no plans to sell the company or take on investors, and the company doesn’t spend a dime on advertising. Because Tran named his sauce for the Thai city, he can’t trademark the name, which means there are plenty of copycats. There are no new products in the works, aside from Sriracha and two less-popular sauces, Chili Garlic and Sambal Oelek.\u003c/p>\n\u003cp>All he wants to do, he says, is make what his customers want, and that’s Sriracha.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1529,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":38},"modified":1711753823,"excerpt":"Sriracha is used to spice up everything from chips and chocolate bars to burgers. But the story of Sriracha’s rise to mainstream condiment began with a Vietnamese refugee who found a home and just the right peppers, in Southern California. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Sriracha is used to spice up everything from chips and chocolate bars to burgers. But the story of Sriracha’s rise to mainstream condiment began with a Vietnamese refugee who found a home and just the right peppers, in Southern California. ","title":"Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Golden State Plate: Sriracha’s Journey From Southeast Asia to Southern California","datePublished":"2020-01-18T10:05:45-08:00","dateModified":"2024-03-29T16:10:23-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"guestAuthors":[],"slug":"golden-state-plate-srirachas-journey-from-southeast-asia-to-southern-california","status":"publish","sourceUrl":"https://www.kqed.org/food","templateType":"standard","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2020/01/ArtsySriracha.mp3","nprByline":"Avishay Artsy","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"audioTrackLength":346,"source":"Food","showOnAuthorArchivePages":"No","articleAge":"0","path":"/news/11796231/golden-state-plate-srirachas-journey-from-southeast-asia-to-southern-california","audioDuration":345000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to this and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Sriracha is everywhere. It’s used to spice up anything from chips and chocolate bars to burgers. Just about every fast food chain has a Sriracha-infused menu option.\u003c/p>\n\u003cp>So how did this sauce go from niche condiment to a beloved mainstream staple?\u003c/p>\n\u003cp>The story begins with a Vietnamese refugee who found a home — and just the right peppers — in Southern California.\u003c/p>\n\u003cp>David Tran is the founder and CEO of Huy Fong Foods, the multi-million dollar company that makes Sriracha. The clear bottle filled with fiery red paste has itself become iconic, with a bright green top and a white rooster on the label. The rooster is there because Tran was born in 1945, and his Zodiac sign is the rooster. It’s also why Sriracha is sometimes referred to as “cock sauce” — and yes, they sell t-shirts with that name on it.\u003c/p>\n\u003cp>Tran got his start in Vietnam, when his brother gave him a chili field. He started making and selling a hot sauce called Pepper Sa-te in 1975. It’s based on a Thai chili sauce named for the coastal town of Si Racha. Tran sold the sauce in glass baby food jars.\u003c/p>\n\u003cfigure id=\"attachment_11796236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796236\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40735_IMG_8233-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Huy Fong Foods in Irwindale, about 20 miles northeast of downtown Los Angeles. The factory has allowed guided tours since the company was accused of sickening nearby residents with its spicy odors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“They used to sell them actually on bikes. And actually my husband was one of the guys, the boys that helped him sell it to the markets over there. Because in Vietnam everybody makes their own hot sauce,” explained Donna Lam. She’s David Tran’s sister-in-law and the company’s executive operations officer. Many of the company’s officials are related to Tran.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally.’","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","citation":"Tien Nguyen, food writer","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tran is ethnically Chinese and was a major in the South Vietnamese army, which made him a target of the Communist regime in Vietnam following the Vietnam War. He fled the country on a Taiwanese freighter called the Huey Fong, which means “gathering prosperity” and inspired the name of his company.\u003c/p>\n\u003cp>Tran sailed to the U.S., arriving first in Boston, but the cold winters and lack of fresh peppers drove him west. He moved to Los Angeles in 1979 and established his business in Chinatown, delivering the product himself in a blue Chevy van.\u003c/p>\n\u003cp>“California is the farmer state. They have a lot of produce. So I start a business in California. Seems like the right choice,” Tran explained matter-of-factly.\u003c/p>\n\u003cp>To make Sriracha, Tran uses red jalapeños. They’re no different from green jalapeños, except they’re left on the vine to mature, so they become spicier and sweeter. That’s how Tran made chili sauce back in Vietnam.\u003c/p>\n\u003cp>“In Asia, in China, chili must be red, not green. From beginning we using red, we’re not using green pepper,” Tran explained.\u003c/p>\n\u003cfigure id=\"attachment_11796307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796307 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40738_IMG_8241-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The waiting room at Huy Fong Foods includes giant inflatable Sriracha bottles and cardboard cutouts of company founder David Tran. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because he insisted on using freshly-picked peppers, food writer Tien Nguyen says Tran is quintessentially Californian.\u003c/p>\n\u003cp>“All of this California Food Revolution stuff that was happening in the 1970s, where chefs were sourcing locally and seasonally, or trying to source locally and seasonally, he was doing it,” Nguyen said.\u003c/p>\n\u003cp>“He sourced these really fresh peppers. He processed them and they were on your table. That has become the definition of California cuisine. And I really think that he has helped develop this idea of what it means to cook and eat locally and seasonally,” she added.\u003c/p>\n\u003cfigure id=\"attachment_11796315\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11796315 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40739_IMG_8346-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A variety of t-shirts are for sale at the Huy Fong gift shop. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So why has the sauce become such a hit? Maybe the sweetness and spiciness played well with the American palate. Maybe it was the exotic look of the rooster logo. Or maybe, according to Huy Fong COO Donna Lam, because it’s cheap.\u003c/p>\n\u003cp>“David’s philosophy is to make a rich man’s sauce at a poor man’s price and everybody can get it,” she said.\u003c/p>\n\u003cp>Lam has another theory though. It’s the feel-good origin story of Sriracha. Tran came to America with nothing and launched a business that makes an estimated $80 million a year — and he happily poses for photos with tour groups.\u003c/p>\n\u003cp>“It’s not just like a guy in a glass office somewhere that’s unapproachable, he’s a very approachable guy,” she said.\u003c/p>\n\u003cp>Nguyen has a different theory: as Vietnamese and Thai food became more popular, chefs and foodies sought out Sriracha as well, and eventually, supermarkets started stocking it.\u003c/p>\n\u003cp>For 28 years, Huy Fong got peppers exclusively from Underwood Ranches in Ventura County. But the partnership fell apart in 2016 over allegations of an overpayment and breach of contract. Dueling lawsuits ended this summer when a jury in Ventura County awarded the grower $23.3 million. Huy Fong plans to fight the decision.\u003c/p>\n\u003cp>After the lawsuit with Underwood Ranches, Huy Fong has had to look elsewhere for fresh jalapeños. It now gets its peppers from farms in California, New Mexico and Mexico. The phrase “made in California” was taken off the label.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"golden-state-plate","label":"related coverage "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But that wasn’t Huy Fong’s first legal battle. Its factory is in Irwindale, about 20 miles northeast of downtown Los Angeles. In 2013, the city filed suit because some neighbors complained about headaches and itchy eyes caused by odors from the plant.\u003c/p>\n\u003cp>“The local resident, they complain that we make the hot sauce and the spicy, toxic gas make them sick,” Tran said.\u003c/p>\n\u003cp>The company countersued, and Tran considered moving the company to Texas. Eventually the suit was dropped, the company installed new filters to reduce the smell and the feared “srirachapocalypse” was averted.\u003c/p>\n\u003cp>Around that time, Tran’s sauce became a full-blown pop culture phenomenon, with Sriracha flavored everything popping up. Suddenly, there were Sriracha cookbooks, a documentary, \u003ca href=\"https://www.youtube.com/watch?v=abf7TueHs1k\" target=\"_blank\" rel=\"noopener noreferrer\">hip hop shoutouts\u003c/a> and a Sriracha-themed food festival in Los Angeles. Merriam-Webster even added “Sriracha” to its dictionary in 2017.\u003c/p>\n\u003cp>After the lawsuits over the odors were dropped, Tran — like a modern-day Willy Wonka — opened his factory for public tours.\u003c/p>\n\u003cp>“And now we keep open because a lot of people interesting to see how we make it. After they take a tour, they trust my product,” Tran said.\u003c/p>\n\u003cfigure id=\"attachment_11796323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796323\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40741_IMG_8284-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Huy Fong employee inspects bottles on the assembly line. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A recent tour began in a waiting room with walls covered in pictures of Sriracha fans from around the world. There are cardboard cutouts of Tran and the Sriracha bottle. There’s even a picture of astronauts in a space shuttle posing with a bottle.\u003c/p>\n\u003cp>Huy Fong employee Andrea Castillo led the tour group by trolley to the manufacturing facility. The group climbed up a flight of stairs to look down on a conveyor belt. Bright blue fifty-five gallon barrels slid past while workers in white uniforms looked on. The barrels were filled with a mixture of ground chilis, garlic, salt and vinegar.\u003c/p>\n\u003cp>On the tour of the factory I noticed a few of the employees wearing Huy Fong t-shirts. On the back of the shirts it read “No Tear Gas Made Here,” a tongue-in-cheek reference to the 2013 lawsuit.\u003c/p>\n\u003cp>Castillo showed the group how the clear plastic bottles were molded, then filled with the bright red paste, labeled, boxed and placed on pallets to be shipped around the world.\u003c/p>\n\u003cfigure id=\"attachment_11796325\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11796325\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2020/01/RS40742_IMG_8320-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Huy Fong workers inspect the barrels of Sriracha before the paste is bottled, packaged and shipped to distributors. \u003ccite>(Avishay Artsy/KQED News)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So does Tran have a vision for the future? He says he has no plans to sell the company or take on investors, and the company doesn’t spend a dime on advertising. Because Tran named his sauce for the Thai city, he can’t trademark the name, which means there are plenty of copycats. There are no new products in the works, aside from Sriracha and two less-popular sauces, Chili Garlic and Sambal Oelek.\u003c/p>\n\u003cp>All he wants to do, he says, is make what his customers want, and that’s Sriracha.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11796231/golden-state-plate-srirachas-journey-from-southeast-asia-to-southern-california","authors":["byline_news_11796231"],"programs":["news_72","news_26731"],"series":["news_24115"],"categories":["news_24114","news_8"],"tags":["news_393","news_24116","news_4","news_235"],"featImg":"news_11796240","label":"source_news_11796231"},"news_11774993":{"type":"posts","id":"news_11774993","meta":{"index":"posts_1716263798","site":"news","id":"11774993","score":null,"sort":[1569105863000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1569105863,"format":"audio","title":"Golden State Plate: Rocky Road Ice Cream's Bumpy History","headTitle":"Golden State Plate: Rocky Road Ice Cream’s Bumpy History | KQED","content":"\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of Rocky Road in the 1920s changed the ice cream game with “mix-ins”: adding the bumpy texture of nuts, and the soft, pillowy chew of marshmallows.\u003c/p>\n\u003cp>Even though nearly a century has passed since Rocky Road was invented, it is still beloved and immortalized by the likes of “Weird Al” Yankovic:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=beTsDOBRs8I\u003c/p>\n\u003cp>But there’s still a dispute over just who thought up the recipe for Rocky Road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\" target=\"_blank\" rel=\"noopener\">Fenton’s Creamery \u003c/a>or \u003ca href=\"https://www.dreyers.com/\" target=\"_blank\" rel=\"noopener\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland, California.\u003c/p>\n\u003ch3>\u003cstrong>An Antidote to the Great Depression\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775012\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg\" alt=\"Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland's Rockridge neighborhood. \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-11775012\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336.jpg 1260w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland’s Rockridge neighborhood. \u003ccite>(Courtesy Local Food Adventures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“So the real story goes: there was a man named William Dreyer. He was a German immigrant. He loved making ice cream and so he made it out of a candy shop,” said \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">Local Tour Adventures\u003c/a> guide Lauren Herpich, whom I joined for an \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">ice cream tour\u003c/a> of College Avenue — a tiny shopping district running through North Oakland.\u003c/p>\n\u003cp>The street is home to the original headquarters of Dreyer’s Grand Ice Cream, which was founded in 1928.\u003c/p>\n\u003cp>A year after its opening, the American stock market crashed. Shantytowns consequently developed along Oakland’s waterfront.\u003c/p>\n\u003cp>“So William Dreyer decides ‘what I want to do is make a new ice cream flavor that puts a smile on people’s faces during this rocky road of life. Aha!’” Herpich exclaimed to the tour group as she handed out little cups of Rocky Road for us to sample.\u003c/p>\n\u003cp>“Rocky Road becomes America’s first blockbuster ice cream flavor after chocolate, vanilla, and strawberry. So really, we can say thanks to Mr. Dreyer for starting the whole idea of new ice cream flavors.”\u003c/p>\n\u003cp>That is the official \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">story\u003c/a> from Dreyer’s, too, and William Dreyer — working with candy maker Joseph Edy — came up with the slogan “Share a scoop, share a smile.”\u003c/p>\n\u003cfigure id=\"attachment_11775330\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775330\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Road is still one of the most popular ice cream flavors in the U.S. \u003ccite>(Used with permission by Nestle. NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dreyer apparently figured out how to cut up the marshmallows with his wife’s sewing shears and folded them into chocolate ice cream. The story is repeated by John Harrison, the guy who invented Cookies ‘N Cream ice cream and some 75 other new flavors for Dreyer’s starting in the 1980s. Harrison used to sample flavors with a gold spoon, and his taste buds were famously insured for a million dollars.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=_RWcqJ4LHM8\u003c/p>\n\u003cp>“[It was] the first time marshmallow was ever used in ice cream,” Harrison told an interviewer in 2011. He was also part of an\u003ca href=\"http://bancroft.berkeley.edu/ROHO/projects/dreyers/index.html\"> oral history project\u003c/a> with UC Berkeley’s Bancroft Library, documenting the long history of Dreyer’s Grand Ice Cream in Oakland.\u003c/p>\n\u003cp>“But the only marshmallow that was available in 1929 was the large fireside marshmallow that their wives used to cut up, bite-size. You can’t put a whole. Wouldn’t work,” Harrison explained, making gummy chewing sounds.\u003c/p>\n\u003cp>Harrison said William Dreyer adapted a popular candy of the period, made with marshmallows and walnuts — using almonds instead.\u003c/p>\n\u003cfigure id=\"attachment_11775368\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775368\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Early Dreyer’s ice cream trucks operated with huge blocks of ice to keep the Rocky Road cool. \u003ccite>(Courtesy of Nestle. (NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The candy and ice cream industry has been interwoven since day one,” Harrison said. “Originally, it was walnuts, but it didn’t have that bite, that crispness, that freshness, lasting. It’s too porous. It absorbs and gets soggy. “\u003c/p>\n\u003cp>Dreyer’s has expanded well beyond Oakland since. It was bought by Nestle in 2002 and its ice cream is stocked in nearly every supermarket freezer (either as Dreyer’s or Edy’s on the East Coast.)  Nestlé continues to market the brand and the \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">claim\u003c/a> that Dreyer invented Rocky Road.\u003c/p>\n\u003ch3>\u003cstrong>Walnuts vs. Almonds\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775091\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775091\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Fenton’s Rocky Road sundae. Fenton’s Creamery has not done much to advertise its claim to Rocky Road, although it does mention it on the menu. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just down the road from where Dreyer’s got its start in Oakland, there’s another much smaller ice cream company that also claims to have invented Rocky Road.\u003c/p>\n\u003cfigure id=\"attachment_11775053\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11775053\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg\" alt=\"\" width=\"300\" height=\"397\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-160x212.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-1020x1351.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-906x1200.jpg 906w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914.jpg 1214w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s owner and Master Blender Scott Whidden showing off a new batch of Rocky Road with longtime Fenton’s ice cream maker Alfredo Macias. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Fenton’s Creamery, owner and master blender Scott Whidden holds a tub under a spigot churning out fresh chocolate ice cream. He puts in fistfuls of nuts and marshmallows that he scoops from plastic tubs. He, however, adds walnuts instead of almonds — just like the original candy bar.\u003c/p>\n\u003cp>“I’m looking for equal parts [in each bite],” explained Whidden over the whirring ice cream machine. “If you have a marshmallow, I want you to have maybe one or two of the walnuts,” he said.\u003c/p>\n\u003cp>Whidden said small-batch and handmade is the way Fenton’s has made its ice cream since the 1920s.\u003c/p>\n\u003cp>That, he said, is when Melvin Fenton — grandson of the original owner — came up with the idea for Rocky Road. There’s a picture of him in the parlor, where dozens of families are sitting in red vinyl booths enjoying giant sundaes in old-fashioned glass dishes. In the photo, Melvin Fenton is loading fresh cream off of a tiny airplane that he flew as an amateur pilot.\u003c/p>\n\u003cp>“Melvin was like the black sheep of the family,” said Whidden. More like a wildcat and an inventor who could see beyond the trifecta of vanilla, chocolate and strawberry.\u003c/p>\n\u003cfigure id=\"attachment_11775078\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775078\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1020x674.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1200x793.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut.jpg 1298w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Melvin Fenton loading fresh cream off an airplane into a delivery truck. Fenton’s claims that Melvin invented Rocky Road. Photo Courtesy Fenton’s Creamery. \u003ccite>(Courtesy Fenton's Ice Cream)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’s a visionary,” said Whidden. “Forward-thinking guy. And he goes, ‘Whoa. Mix-ins!’  So the thought process on it was, we’re into the depression, it’s bad times. Smooth ice cream, and then there’s these bumps, it gets rocky.”\u003c/p>\n\u003cp>That sounds familiar: Rocky Road, the bumpy road of life during the Depression. Chocolate, marshmallows, nuts.\u003c/p>\n\u003ch3>\u003cstrong>An Ice Cream Expert Weighs In \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775079\" class=\"wp-caption alignright\" style=\"max-width: 303px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11775079 \" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg\" alt=\"\" width=\"303\" height=\"404\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603.jpg 1440w\" sizes=\"(max-width: 303px) 100vw, 303px\">\u003cfigcaption class=\"wp-caption-text\">Amy Ettinger says Rocky Road was the flavor of her childhood. Here she is at Fenton’s Creamery enjoying a sundae. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Rocky Road is still one of Fenton’s top-selling flavors. They serve it up in giant scoops and decadent sundaes. When I visited Fenton’s,  \u003ca href=\"http://amyettinger.com\" target=\"_blank\" rel=\"noopener\">Amy Ettinger \u003c/a>and I ordered sundaes with whipped cream and cherries —gleefully fishing for the walnuts and marshmallows. Ettinger is an ice cream historian, the author of “\u003ca href=\"https://www.kqed.org/news/11593783/vanilla-chocolate-strawberry-and-oyster-a-year-of-ice-cream\" target=\"_blank\" rel=\"noopener\">Sweet Spot, An Ice Cream Binge Across America\u003c/a>.”\u003c/p>\n\u003cp>“It’s very common in ice cream history to have these kinds of disputes,” said Ettinger. “The 1904 World’s Fair was when the ice cream cone was invented and six different vendors claimed that they were the ones who invented it. Unless you have a time machine, or you know you were actually the inventor, there’s no way really to tell.”\u003c/p>\n\u003cp>Ettinger said Rocky Road is the flavor of her childhood. But not this Rocky Road: the Dreyer’s with the almonds you can buy at the grocery store. She said she feels a little sheepish saying that, because it’s kind of a David and Goliath story: the mom and pop parlor versus what is today a multinational giant.\u003c/p>\n\u003cp>“What’s very interesting is Fenton’s is a very beloved Bay Area institution,” said Ettinger.  “But it is not well known outside of the Bay Area. So regardless of who actually invented it, Dreyer’s is hands down the marketer of Rocky Road. They built their brand on the invention and the marketing of Rocky Road. Just because the other company is the one that got the word out about it, doesn’t mean that Fenton’s didn’t invent it. There’s no way for us to know.”\u003c/p>\n\u003cfigure id=\"attachment_11775082\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775082\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s is known for its decadent sundaes, including those made with Rocky Road. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are other theories too:\u003c/p>\n\u003cp>[aside tag='golden-state-plate' label='Our Golden State Plate series']\u003c/p>\n\u003cul>\n\u003cli>Fenton’s original candy maker, George Farren, was friends with Dreyer and so perhaps he shared his idea for a Rocky Road ice cream based on the candy with both ice cream companies. It’s unclear whether the original candy bar popular in the 1920s was called Rocky Road. There’s still a Rocky Road candy bar today, invented in San Francisco in the 1950s, that uses cashews. It’s all a bit nutty!\u003c/li>\n\u003cli>Fenton’s owner Scott Whidden claimed Dreyer’s just stole the credit, even though they knew Fenton’s had invented it. Whidden said Dreyer’s former president Ken Cook, who ran Dreyer’s from 1963-1977, was his mentor. The one who actually encouraged him to buy Fenton’s and admitted to him that Fenton’s actually invented Rocky Road. Cook passed away in 1991, so there’s no way to verify that claim, although the online publication Quartzy tried to \u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated/\" target=\"_blank\" rel=\"noopener\">track it down\u003c/a>.\u003c/li>\n\u003cli>Then there’s the even more radical theory that, in fact, Rocky Road was born in Topeka, Kansas. There is a recipe in a candy cookbook printed there that predates either Fenton’s or Dreyer’s. It calls for honey whip instead of marshmallows.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_11775080\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775080\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png\" alt=\"\" width=\"800\" height=\"624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-160x125.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rigby’s Reliable Candy Teacher (this edition published 1920 in Topeka, Kansas) includes a recipe for Rocky Road that predates either Fenton’s or Dreyer’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream expert Amy Ettinger said this theory doesn’t count. Rocky Road definitely came from Oakland. And who cares who invented it?\u003c/p>\n\u003cp>“At the end of the day I don’t know that it matters,” said Ettinger. I mean, if both places are creating really good scoops of Rocky Road ice cream now, and they both have their little twist on it. How important is it who the original inventor was?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","stats":{"hasVideo":true,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1896,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":33},"modified":1711753860,"excerpt":"The historical dispute between two California ice cream makers over who invented one of America's most popular flavors. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"The historical dispute between two California ice cream makers over who invented one of America's most popular flavors. ","title":"Golden State Plate: Rocky Road Ice Cream's Bumpy History | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Golden State Plate: Rocky Road Ice Cream's Bumpy History","datePublished":"2019-09-21T15:44:23-07:00","dateModified":"2024-03-29T16:11:00-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"guestAuthors":[],"slug":"golden-state-plate-rocky-road-ice-creams-bumpy-history","status":"publish","sourceUrl":"https://www.kqed.org/food","templateType":"standard","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2019/09/GoldenStatePlateRockyRoad.mp3","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"audioTrackLength":462,"source":"Food","articleAge":"0","path":"/news/11774993/golden-state-plate-rocky-road-ice-creams-bumpy-history","audioDuration":462000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hard to imagine in this era of salted caramel and matcha tea, but there was a time when the American ice cream palate was limited to chocolate, vanilla and strawberry. The invention of Rocky Road in the 1920s changed the ice cream game with “mix-ins”: adding the bumpy texture of nuts, and the soft, pillowy chew of marshmallows.\u003c/p>\n\u003cp>Even though nearly a century has passed since Rocky Road was invented, it is still beloved and immortalized by the likes of “Weird Al” Yankovic:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/beTsDOBRs8I'\n title='//www.youtube.com/embed/beTsDOBRs8I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>But there’s still a dispute over just who thought up the recipe for Rocky Road ice cream: \u003ca href=\"https://www.fentonscreamery.com/\" target=\"_blank\" rel=\"noopener\">Fenton’s Creamery \u003c/a>or \u003ca href=\"https://www.dreyers.com/\" target=\"_blank\" rel=\"noopener\">Dreyer’s Grand Ice Cream\u003c/a>. The one certain thing is that the flavor was invented in Oakland, California.\u003c/p>\n\u003ch3>\u003cstrong>An Antidote to the Great Depression\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775012\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg\" alt=\"Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland's Rockridge neighborhood. \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-11775012\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39102_LocalFoodAdventures_TL2018-30-qut-e1569096415336.jpg 1260w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tour guide Lauren Herpich, of Local Food Adventures, holds up historical photos as she gives an ice cream tour of Oakland’s Rockridge neighborhood. \u003ccite>(Courtesy Local Food Adventures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“So the real story goes: there was a man named William Dreyer. He was a German immigrant. He loved making ice cream and so he made it out of a candy shop,” said \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">Local Tour Adventures\u003c/a> guide Lauren Herpich, whom I joined for an \u003ca href=\"https://www.localfoodadventures.com/\" target=\"_blank\" rel=\"noopener\">ice cream tour\u003c/a> of College Avenue — a tiny shopping district running through North Oakland.\u003c/p>\n\u003cp>The street is home to the original headquarters of Dreyer’s Grand Ice Cream, which was founded in 1928.\u003c/p>\n\u003cp>A year after its opening, the American stock market crashed. Shantytowns consequently developed along Oakland’s waterfront.\u003c/p>\n\u003cp>“So William Dreyer decides ‘what I want to do is make a new ice cream flavor that puts a smile on people’s faces during this rocky road of life. Aha!’” Herpich exclaimed to the tour group as she handed out little cups of Rocky Road for us to sample.\u003c/p>\n\u003cp>“Rocky Road becomes America’s first blockbuster ice cream flavor after chocolate, vanilla, and strawberry. So really, we can say thanks to Mr. Dreyer for starting the whole idea of new ice cream flavors.”\u003c/p>\n\u003cp>That is the official \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">story\u003c/a> from Dreyer’s, too, and William Dreyer — working with candy maker Joseph Edy — came up with the slogan “Share a scoop, share a smile.”\u003c/p>\n\u003cfigure id=\"attachment_11775330\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775330\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39241_dreyers-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Rocky Road is still one of the most popular ice cream flavors in the U.S. \u003ccite>(Used with permission by Nestle. NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dreyer apparently figured out how to cut up the marshmallows with his wife’s sewing shears and folded them into chocolate ice cream. The story is repeated by John Harrison, the guy who invented Cookies ‘N Cream ice cream and some 75 other new flavors for Dreyer’s starting in the 1980s. Harrison used to sample flavors with a gold spoon, and his taste buds were famously insured for a million dollars.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_RWcqJ4LHM8'\n title='//www.youtube.com/embed/_RWcqJ4LHM8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“[It was] the first time marshmallow was ever used in ice cream,” Harrison told an interviewer in 2011. He was also part of an\u003ca href=\"http://bancroft.berkeley.edu/ROHO/projects/dreyers/index.html\"> oral history project\u003c/a> with UC Berkeley’s Bancroft Library, documenting the long history of Dreyer’s Grand Ice Cream in Oakland.\u003c/p>\n\u003cp>“But the only marshmallow that was available in 1929 was the large fireside marshmallow that their wives used to cut up, bite-size. You can’t put a whole. Wouldn’t work,” Harrison explained, making gummy chewing sounds.\u003c/p>\n\u003cp>Harrison said William Dreyer adapted a popular candy of the period, made with marshmallows and walnuts — using almonds instead.\u003c/p>\n\u003cfigure id=\"attachment_11775368\" class=\"wp-caption aligncenter\" style=\"max-width: 572px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11775368\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg\" alt=\"\" width=\"572\" height=\"276\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut.jpg 572w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39242_dreyers-truck-vintage-qut-160x77.jpg 160w\" sizes=\"(max-width: 572px) 100vw, 572px\">\u003cfigcaption class=\"wp-caption-text\">Early Dreyer’s ice cream trucks operated with huge blocks of ice to keep the Rocky Road cool. \u003ccite>(Courtesy of Nestle. (NESTLÉ® and Dreyer's are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The candy and ice cream industry has been interwoven since day one,” Harrison said. “Originally, it was walnuts, but it didn’t have that bite, that crispness, that freshness, lasting. It’s too porous. It absorbs and gets soggy. “\u003c/p>\n\u003cp>Dreyer’s has expanded well beyond Oakland since. It was bought by Nestle in 2002 and its ice cream is stocked in nearly every supermarket freezer (either as Dreyer’s or Edy’s on the East Coast.)  Nestlé continues to market the brand and the \u003ca href=\"https://www.nestle.com/aboutus/history/nestle-company-history/dreyers\" target=\"_blank\" rel=\"noopener\">claim\u003c/a> that Dreyer invented Rocky Road.\u003c/p>\n\u003ch3>\u003cstrong>Walnuts vs. Almonds\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775091\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775091\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/rocky-road-w-menu-2.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Fenton’s Rocky Road sundae. Fenton’s Creamery has not done much to advertise its claim to Rocky Road, although it does mention it on the menu. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just down the road from where Dreyer’s got its start in Oakland, there’s another much smaller ice cream company that also claims to have invented Rocky Road.\u003c/p>\n\u003cfigure id=\"attachment_11775053\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11775053\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg\" alt=\"\" width=\"300\" height=\"397\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-800x1060.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-160x212.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-1020x1351.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914-906x1200.jpg 906w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39118_best-of-whidden-and-RR-qut-1-e1569096311914.jpg 1214w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s owner and Master Blender Scott Whidden showing off a new batch of Rocky Road with longtime Fenton’s ice cream maker Alfredo Macias. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Fenton’s Creamery, owner and master blender Scott Whidden holds a tub under a spigot churning out fresh chocolate ice cream. He puts in fistfuls of nuts and marshmallows that he scoops from plastic tubs. He, however, adds walnuts instead of almonds — just like the original candy bar.\u003c/p>\n\u003cp>“I’m looking for equal parts [in each bite],” explained Whidden over the whirring ice cream machine. “If you have a marshmallow, I want you to have maybe one or two of the walnuts,” he said.\u003c/p>\n\u003cp>Whidden said small-batch and handmade is the way Fenton’s has made its ice cream since the 1920s.\u003c/p>\n\u003cp>That, he said, is when Melvin Fenton — grandson of the original owner — came up with the idea for Rocky Road. There’s a picture of him in the parlor, where dozens of families are sitting in red vinyl booths enjoying giant sundaes in old-fashioned glass dishes. In the photo, Melvin Fenton is loading fresh cream off of a tiny airplane that he flew as an amateur pilot.\u003c/p>\n\u003cp>“Melvin was like the black sheep of the family,” said Whidden. More like a wildcat and an inventor who could see beyond the trifecta of vanilla, chocolate and strawberry.\u003c/p>\n\u003cfigure id=\"attachment_11775078\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775078\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-800x529.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1020x674.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut-1200x793.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39105_MELVIN_AIRPLANE_DIVCO-qut.jpg 1298w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Melvin Fenton loading fresh cream off an airplane into a delivery truck. Fenton’s claims that Melvin invented Rocky Road. Photo Courtesy Fenton’s Creamery. \u003ccite>(Courtesy Fenton's Ice Cream)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’s a visionary,” said Whidden. “Forward-thinking guy. And he goes, ‘Whoa. Mix-ins!’  So the thought process on it was, we’re into the depression, it’s bad times. Smooth ice cream, and then there’s these bumps, it gets rocky.”\u003c/p>\n\u003cp>That sounds familiar: Rocky Road, the bumpy road of life during the Depression. Chocolate, marshmallows, nuts.\u003c/p>\n\u003ch3>\u003cstrong>An Ice Cream Expert Weighs In \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_11775079\" class=\"wp-caption alignright\" style=\"max-width: 303px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11775079 \" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg\" alt=\"\" width=\"303\" height=\"404\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39095_Amy-Ettinger-qut-e1568841953603.jpg 1440w\" sizes=\"(max-width: 303px) 100vw, 303px\">\u003cfigcaption class=\"wp-caption-text\">Amy Ettinger says Rocky Road was the flavor of her childhood. Here she is at Fenton’s Creamery enjoying a sundae. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Rocky Road is still one of Fenton’s top-selling flavors. They serve it up in giant scoops and decadent sundaes. When I visited Fenton’s,  \u003ca href=\"http://amyettinger.com\" target=\"_blank\" rel=\"noopener\">Amy Ettinger \u003c/a>and I ordered sundaes with whipped cream and cherries —gleefully fishing for the walnuts and marshmallows. Ettinger is an ice cream historian, the author of “\u003ca href=\"https://www.kqed.org/news/11593783/vanilla-chocolate-strawberry-and-oyster-a-year-of-ice-cream\" target=\"_blank\" rel=\"noopener\">Sweet Spot, An Ice Cream Binge Across America\u003c/a>.”\u003c/p>\n\u003cp>“It’s very common in ice cream history to have these kinds of disputes,” said Ettinger. “The 1904 World’s Fair was when the ice cream cone was invented and six different vendors claimed that they were the ones who invented it. Unless you have a time machine, or you know you were actually the inventor, there’s no way really to tell.”\u003c/p>\n\u003cp>Ettinger said Rocky Road is the flavor of her childhood. But not this Rocky Road: the Dreyer’s with the almonds you can buy at the grocery store. She said she feels a little sheepish saying that, because it’s kind of a David and Goliath story: the mom and pop parlor versus what is today a multinational giant.\u003c/p>\n\u003cp>“What’s very interesting is Fenton’s is a very beloved Bay Area institution,” said Ettinger.  “But it is not well known outside of the Bay Area. So regardless of who actually invented it, Dreyer’s is hands down the marketer of Rocky Road. They built their brand on the invention and the marketing of Rocky Road. Just because the other company is the one that got the word out about it, doesn’t mean that Fenton’s didn’t invent it. There’s no way for us to know.”\u003c/p>\n\u003cfigure id=\"attachment_11775082\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775082\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/RS39090_sundae-beauty-pageant-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fenton’s is known for its decadent sundaes, including those made with Rocky Road. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are other theories too:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"golden-state-plate","label":"Our Golden State Plate series "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cul>\n\u003cli>Fenton’s original candy maker, George Farren, was friends with Dreyer and so perhaps he shared his idea for a Rocky Road ice cream based on the candy with both ice cream companies. It’s unclear whether the original candy bar popular in the 1920s was called Rocky Road. There’s still a Rocky Road candy bar today, invented in San Francisco in the 1950s, that uses cashews. It’s all a bit nutty!\u003c/li>\n\u003cli>Fenton’s owner Scott Whidden claimed Dreyer’s just stole the credit, even though they knew Fenton’s had invented it. Whidden said Dreyer’s former president Ken Cook, who ran Dreyer’s from 1963-1977, was his mentor. The one who actually encouraged him to buy Fenton’s and admitted to him that Fenton’s actually invented Rocky Road. Cook passed away in 1991, so there’s no way to verify that claim, although the online publication Quartzy tried to \u003ca href=\"https://qz.com/quartzy/1376713/who-invented-rocky-road-ice-cream-its-complicated/\" target=\"_blank\" rel=\"noopener\">track it down\u003c/a>.\u003c/li>\n\u003cli>Then there’s the even more radical theory that, in fact, Rocky Road was born in Topeka, Kansas. There is a recipe in a candy cookbook printed there that predates either Fenton’s or Dreyer’s. It calls for honey whip instead of marshmallows.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_11775080\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11775080\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png\" alt=\"\" width=\"800\" height=\"624\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-800x624.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM-160x125.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/09/Screen-Shot-2019-09-17-at-1.21.14-PM.png 982w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rigby’s Reliable Candy Teacher (this edition published 1920 in Topeka, Kansas) includes a recipe for Rocky Road that predates either Fenton’s or Dreyer’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream expert Amy Ettinger said this theory doesn’t count. Rocky Road definitely came from Oakland. And who cares who invented it?\u003c/p>\n\u003cp>“At the end of the day I don’t know that it matters,” said Ettinger. I mean, if both places are creating really good scoops of Rocky Road ice cream now, and they both have their little twist on it. How important is it who the original inventor was?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11774993/golden-state-plate-rocky-road-ice-creams-bumpy-history","authors":["254"],"programs":["news_72"],"series":["news_24115"],"categories":["news_24114","news_8"],"tags":["news_26693","news_19542","news_26689","news_333","news_24116","news_160","news_18","news_26688"],"featImg":"news_11775051","label":"source_news_11774993"},"news_11760849":{"type":"posts","id":"news_11760849","meta":{"index":"posts_1716263798","site":"news","id":"11760849","score":null,"sort":[1562974222000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1562974222,"format":"audio","disqusTitle":"Golden State Plate – The Backstory Behind California-Born Food and Drinks","title":"Golden State Plate – The Backstory Behind California-Born Food and Drinks","headTitle":"Golden State Plate | KQED News","content":"\u003cp>\u003cem>This week we’re dishing up some of our favorite stories from our \u003ca href=\"https://www.kqed.org/news/series/golden-state-plate/\" rel=\"noopener noreferrer\" target=\"_blank\">Golden State Plate series\u003c/a>, which explores the backstory behind some iconic California-born food and drinks.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to these and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\" rel=\"noopener noreferrer\" target=\"_blank\">Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h2>\n\u003cp>If you’re a cocktail drinker, you’ve probably tasted a few Pisco Sours in your time. The pale foamy drink is made with Pisco - a highly potent Peruvian brandy. The first recipe for the Pisco Sour came from Peru, back in the 1940s. But many years before that, 19th century San Francisco was gripped by a craze for another Pisco concoction that maybe should have come with a health warning. KQED's Carly Severn takes us back to the time of the Gold Rush.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11732648/flamin-hot-cheetos-the-humble-beginnings-of-a-junk-food\" rel=\"noopener noreferrer\" target=\"_blank\">Flamin’ Hot Cheetos: The Humble Beginnings of a Junk Food\u003c/a>\u003c/h2>\n\u003cp>These days, some folks can’t seem to get enough of Flamin’ Hot Cheetos. This spicy, California-born snack has a devoted following. Bianca Taylor tells us more about the person who invented them. Richard Montañez worked as a janitor at a Frito-Lay factory for nearly two decades before he came up with his concoction. He had grown up picking grapes, living on a farm for migrant workers near Rancho Cucamonga with his 10 siblings.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\" rel=\"noopener noreferrer\" target=\"_blank\">Unwrapping the California Origins of the Fortune Cookie\u003c/a>\u003c/h2>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or apples at San Francisco’s Fillmore, they're a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco's Golden Gate Park? The California Report’s Suzie Racho unravels a mystery.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11720665/what-makes-your-salad-taste-like-california-hidden-valley-ranch\" rel=\"noopener noreferrer\" target=\"_blank\">What Makes Your Salad Taste Like California? Hidden Valley Ranch\u003c/a>\u003c/h2>\n\u003cp>This “Golden State Plate” story is about something as ubiquitous as ketchup and mustard: ranch dressing. It’s everywhere, and it’s a California concoction. As Peter Gilstrap tells us, the place that gave the creamy buttermilk dressing its name was a real ranch on the Central Coast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","disqusIdentifier":"11760849 https://ww2.kqed.org/news/?p=11760849","disqusUrl":"https://ww2.kqed.org/news/2019/07/12/golden-state-plate-the-backstory-behind-california-born-food-and-drinks/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":381,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":8},"modified":1594421086,"excerpt":"Pricey and Potent Pisco Punch, The Birth of Flamin’ Hot Cheetos, The Complex Origin of Fortune Cookies, The Ranch Behind Hidden Valley Ranch","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Pricey and Potent Pisco Punch, The Birth of Flamin’ Hot Cheetos, The Complex Origin of Fortune Cookies, The Ranch Behind Hidden Valley Ranch","title":"Golden State Plate – The Backstory Behind California-Born Food and Drinks | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Golden State Plate – The Backstory Behind California-Born Food and Drinks","datePublished":"2019-07-12T16:30:22-07:00","dateModified":"2020-07-10T15:44:46-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"guestAuthors":[],"slug":"golden-state-plate-the-backstory-behind-california-born-food-and-drinks","status":"publish","sourceUrl":"https://www.kqed.org/news/tag/tcrarchive/","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2019/07/TCRMAG20190712.mp3","audioTrackLength":1713,"source":"The California Report Magazine","path":"/news/11760849/golden-state-plate-the-backstory-behind-california-born-food-and-drinks","audioDuration":1711000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This week we’re dishing up some of our favorite stories from our \u003ca href=\"https://www.kqed.org/news/series/golden-state-plate/\" rel=\"noopener noreferrer\" target=\"_blank\">Golden State Plate series\u003c/a>, which explores the backstory behind some iconic California-born food and drinks.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://itunes.apple.com/us/podcast/the-california-report-magazine/id1314750545?mt=2\" rel=\"noopener noreferrer\" target=\"_blank\">Listen to these and more in-depth storytelling by subscribing to The California Report Magazine podcast.\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11720617/pisco-punch-the-pricey-san-francisco-cocktail-that-was-a-gold-rush-knock-out\" rel=\"noopener noreferrer\" target=\"_blank\">Pisco Punch: The Pricey San Francisco Cocktail That Was a Gold Rush Knockout\u003c/a>\u003c/h2>\n\u003cp>If you’re a cocktail drinker, you’ve probably tasted a few Pisco Sours in your time. The pale foamy drink is made with Pisco - a highly potent Peruvian brandy. The first recipe for the Pisco Sour came from Peru, back in the 1940s. But many years before that, 19th century San Francisco was gripped by a craze for another Pisco concoction that maybe should have come with a health warning. KQED's Carly Severn takes us back to the time of the Gold Rush.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11732648/flamin-hot-cheetos-the-humble-beginnings-of-a-junk-food\" rel=\"noopener noreferrer\" target=\"_blank\">Flamin’ Hot Cheetos: The Humble Beginnings of a Junk Food\u003c/a>\u003c/h2>\n\u003cp>These days, some folks can’t seem to get enough of Flamin’ Hot Cheetos. This spicy, California-born snack has a devoted following. Bianca Taylor tells us more about the person who invented them. Richard Montañez worked as a janitor at a Frito-Lay factory for nearly two decades before he came up with his concoction. He had grown up picking grapes, living on a farm for migrant workers near Rancho Cucamonga with his 10 siblings.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie\" rel=\"noopener noreferrer\" target=\"_blank\">Unwrapping the California Origins of the Fortune Cookie\u003c/a>\u003c/h2>\n\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or apples at San Francisco’s Fillmore, they're a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the Japanese Tea Garden in San Francisco's Golden Gate Park? The California Report’s Suzie Racho unravels a mystery.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/news/11720665/what-makes-your-salad-taste-like-california-hidden-valley-ranch\" rel=\"noopener noreferrer\" target=\"_blank\">What Makes Your Salad Taste Like California? Hidden Valley Ranch\u003c/a>\u003c/h2>\n\u003cp>This “Golden State Plate” story is about something as ubiquitous as ketchup and mustard: ranch dressing. It’s everywhere, and it’s a California concoction. As Peter Gilstrap tells us, the place that gave the creamy buttermilk dressing its name was a real ranch on the Central Coast.\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":"/news/11760849/golden-state-plate-the-backstory-behind-california-born-food-and-drinks","authors":["236"],"series":["news_24115"],"categories":["news_24114"],"tags":["news_24116","news_21268","news_22018","news_28233"],"featImg":"news_11729451","label":"source_news_11760849"},"news_11758996":{"type":"posts","id":"news_11758996","meta":{"index":"posts_1716263798","site":"news","id":"11758996","score":null,"sort":[1562234456000]},"guestAuthors":[],"slug":"yes-your-tropical-mai-tai-was-invented-right-here-in-the-bay-area","title":"Yes, Your 'Tropical' Mai Tai Was Invented Here in Oakland","publishDate":1562234456,"format":"standard","headTitle":"Yes, Your ‘Tropical’ Mai Tai Was Invented Here in Oakland | KQED","labelTerm":{},"content":"\u003cp>You’re sitting on the beach, sand between your toes, sunglasses on. What else could make this picture complete? How about a Mai Tai?\u003c/p>\n\u003cp>This rum cocktail makes many of us think of the tropics.\u003c/p>\n\u003cp>“I always thought the Mai Tai came from Hawaii,” says Bay Curious listener Terese O’Malley from Oakland. “But then I noticed a few tiki bars in the Oakland area claiming the invention of the Mai Tai. I thought, ‘could this be real? Or is this a myth?”\u003c/p>\n\u003cp>She asked Bay Curious to get to the bottom of it. And so … we did!\u003c/p>\n\u003cp>Read the full web version of this episode: \u003ca href=\"https://www.kqed.org/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75\" rel=\"noopener\" target=\"_blank\">An Island Drink With California Roots: The Mai Tai Turns 75\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This story is part of our series \u003ca href=\"https://www.kqed.org/news/series/golden-state-plate/\">Golden State Plate\u003c/a>, produced in collaboration with The California Report Magazine.\u003c/p>\n\u003cp>Be sure to catch our other episodes about the Bay Area’s cocktail creations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11715542/who-invented-the-martini-a-bay-area-story-with-a-twist\">Who Invented the Martini? A Bay Area Story, With a Twist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11729394/this-pricey-san-francisco-cocktail-was-a-gold-rush-knockout\">This Pricey San Francisco Cocktail Was a Gold Rush Knockout\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Reported by \u003ca href=\"https://twitter.com/sracho?lang=en\">Suzie Racho. \u003c/a>\u003c/p>\n\u003cp>Bay Curious is made by Olivia Allen-Price, Jessica Placzek, Robert Speight, Paul Lancour and Ryan Levi. Additional support from Julie Caine, Suzie Racho, Victoria Mauleon, Ceil Mueller, Sasha Khokha, Ethan Lindsey, Pat Yollin and David Weir.\u003c/p>\n\u003cp>Theme music by Pat Mesiti-Miller.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/podcasts/baycurious/\">Ask us a question\u003c/a> or \u003ca href=\"https://www.kqed.org/newsletters/bay-curious\">sign up for our Bay Curious newsletter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Olivia Allen-Price on Twitter \u003ca href=\"%E2%80%9Chttps://twitter.com/oallenprice%E2%80%9D\">@oallenprice.\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"You might think the iconic rum cocktail was born in Hawaii. We set off to discover its true roots.","status":"publish","parent":0,"modified":1719788672,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":259},"headData":{"title":"Yes, Your 'Tropical' Mai Tai Was Invented Here in Oakland | KQED","description":"You might think the iconic rum cocktail was born in Hawaii. We set off to discover its true roots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Yes, Your 'Tropical' Mai Tai Was Invented Here in Oakland","datePublished":"2019-07-04T03:00:56-07:00","dateModified":"2024-06-30T16:04:32-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"audioTrackLength":567,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/news/11758996/yes-your-tropical-mai-tai-was-invented-right-here-in-the-bay-area","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You’re sitting on the beach, sand between your toes, sunglasses on. What else could make this picture complete? How about a Mai Tai?\u003c/p>\n\u003cp>This rum cocktail makes many of us think of the tropics.\u003c/p>\n\u003cp>“I always thought the Mai Tai came from Hawaii,” says Bay Curious listener Terese O’Malley from Oakland. “But then I noticed a few tiki bars in the Oakland area claiming the invention of the Mai Tai. I thought, ‘could this be real? Or is this a myth?”\u003c/p>\n\u003cp>She asked Bay Curious to get to the bottom of it. And so … we did!\u003c/p>\n\u003cp>Read the full web version of this episode: \u003ca href=\"https://www.kqed.org/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75\" rel=\"noopener\" target=\"_blank\">An Island Drink With California Roots: The Mai Tai Turns 75\u003c/a>\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>This story is part of our series \u003ca href=\"https://www.kqed.org/news/series/golden-state-plate/\">Golden State Plate\u003c/a>, produced in collaboration with The California Report Magazine.\u003c/p>\n\u003cp>Be sure to catch our other episodes about the Bay Area’s cocktail creations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11621844/the-true-history-of-irish-coffee-and-its-san-francisco-origins\">The True History of Irish Coffee and Its San Francisco Origins\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11715542/who-invented-the-martini-a-bay-area-story-with-a-twist\">Who Invented the Martini? A Bay Area Story, With a Twist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/news/11729394/this-pricey-san-francisco-cocktail-was-a-gold-rush-knockout\">This Pricey San Francisco Cocktail Was a Gold Rush Knockout\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>Reported by \u003ca href=\"https://twitter.com/sracho?lang=en\">Suzie Racho. \u003c/a>\u003c/p>\n\u003cp>Bay Curious is made by Olivia Allen-Price, Jessica Placzek, Robert Speight, Paul Lancour and Ryan Levi. Additional support from Julie Caine, Suzie Racho, Victoria Mauleon, Ceil Mueller, Sasha Khokha, Ethan Lindsey, Pat Yollin and David Weir.\u003c/p>\n\u003cp>Theme music by Pat Mesiti-Miller.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/podcasts/baycurious/\">Ask us a question\u003c/a> or \u003ca href=\"https://www.kqed.org/newsletters/bay-curious\">sign up for our Bay Curious newsletter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow Olivia Allen-Price on Twitter \u003ca href=\"%E2%80%9Chttps://twitter.com/oallenprice%E2%80%9D\">@oallenprice.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11758996/yes-your-tropical-mai-tai-was-invented-right-here-in-the-bay-area","authors":["107"],"programs":["news_33523"],"series":["news_17986"],"categories":["news_8","news_33520"],"tags":["news_20353","news_19133","news_18426","news_24374","news_333","news_24116"],"featImg":"news_11759000","label":"source_news_11758996"},"news_11755932":{"type":"posts","id":"news_11755932","meta":{"index":"posts_1716263798","site":"news","id":"11755932","score":null,"sort":[1561159643000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1561159643,"format":"standard","title":"An Island Drink With California Roots: The Mai Tai Turns 75","headTitle":"An Island Drink With California Roots: The Mai Tai Turns 75 | KQED","content":"\u003cp>\u003cspan style=\"font-weight: 400;\">You’re sitting on the beach, sand between your toes, sunglasses on. What else could make this picture complete? How about a Mai Tai? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This rum cocktail probably makes you think Hawaii, though a lot of people and places have claimed the drink as their own. But where did it really come from? I set off on a mission to find out. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">First, I headed to a place that bills itself as the “Home of the Original Mai Tai.” \u003c/span>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://tradervics.com/\">Trader Vic’s\u003c/a> is tucked away on the shores of San Francisco Bay, in Emeryville. On one side of the restaurant chain’s flagship is the marina, on the other, the Bay Bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">According to  Daniel Veliz, Trader Vic’s corporate beverage director\u003c/span>\u003cspan style=\"font-weight: 400;\">, they served 40,000 Mai Tais last year in this location alone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">But what’s in an Original Trader Vic’s Mai Tai? As Veliz began mixing one for me, he said that it has just five ingredients. “Fresh lime, orgeat (almond) syrup, a touch of rock candy syrup, orange curacao, and 2 ounces of amber rum,” he said.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756296\" class=\"wp-caption aligncenter\" style=\"max-width: 355px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11756296\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-800x1067.jpg\" alt=\"The Original Trader Vic's Mai Tai.\" width=\"355\" height=\"473\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut.jpg 1536w\" sizes=\"(max-width: 355px) 100vw, 355px\">\u003cfigcaption class=\"wp-caption-text\">The Original Trader Vic’s Mai Tai. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">He gave it all a shake and poured it into a glass, then added a spent lime wedge and a touch of mint for garnish. And unlike some of the Mai Tais I’ve seen, there was no rum float, no pineapple or orange juice. And it wasn’t red. He presented a drink that was a lovely golden brown.  \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The Vic behind Trader Vic’s was Victor Bergeron, who claimed he invented the drink in 1944. His granddaughter, Eve Bergeron, told me he created the cocktail and asked some visiting friends from Tahiti — Ham and Carrie Guild — to try it. After Carrie tasted it, she exclaimed “Mai Tai roa ae!” which  means ” ‘awesome’ in Tahiti,” Veliz explained. And thus the drink was named.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Tiki historian and author \u003ca href=\"http://beachbumberry.com/about.html\">Jeff  “Beachbum” Berry\u003c/a> said the story of the Mai Tai  started at 65th Street and San Pablo Avenue in Oakland. That’s where Bergeron opened a little saloon in 1934 called Hinky Dinks, named after a \u003ca href=\"https://www.youtube.com/watch?v=QlTKKNRkYKs\">risque ditty that was popular\u003c/a> at the time.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756258\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11756258\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-800x604.jpg\" alt=\"Victor Bergeron opened Hinky Dinks at 65th and San Pablo in Oakland in 1934. \" width=\"800\" height=\"604\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-800x604.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-160x121.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-1020x770.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-1200x906.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Victor Bergeron opened Hinky Dinks at 65th and San Pablo in Oakland in 1934. \u003ccite>(Courtesy of Eve Bergeron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The business was successful, but Vic was interested in the tropical-themed drinks he started to see in a few spots in his native San Francisco. He set off to learn from the masters, stopping in New Orleans and the Caribbean. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 1938, he spent a week at the legendary Havana bar, La Floridita, trying to learn all he could from the man known as the “\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/25/525063025/the-cocktail-king-of-cuba-the-man-who-invented-hemingways-favorite-daiquiri\">Cocktail King,”\u003c/a> \u003c/span>\u003cspan style=\"font-weight: 400;\">Constantino\u003c/span>\u003cspan style=\"font-weight: 400;\"> Ribalaigua Vert\u003c/span>\u003cspan style=\"font-weight: 400;\">.   \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“One of Constantino’s famous drinks was called the Golden Gloves and (it) calls for gold Jamaican rum, orange juice, orange curacao, lime juice and sugar,” explained Berry. “Now if you add orgeat syrup to that you have a Mai Tai more or less. And that could also have been Vic’s inspiration.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756294\" class=\"wp-caption aligncenter\" style=\"max-width: 546px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11756294\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37857_Menu-800x379.jpg\" alt=\"One of Trader Vic's early menus features nods to his influences, including Don the Beachcomber in Los Angeles and La Floridita in Havana. \" width=\"546\" height=\"259\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-800x379.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-160x76.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-1020x484.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-1200x569.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-1920x911.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu.jpg 2048w\" sizes=\"(max-width: 546px) 100vw, 546px\">\u003cfigcaption class=\"wp-caption-text\">One of Trader Vic’s early menus features a nod to his influences, including Don the Beachcomber in Los Angeles and La Floridita in Havana. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">When Bergeron returned to Oakland, he added the drinks he learned to make during his travels to the Hinky Dinks’ menu. “We went to work and made up a lot of new ones, ones that would sell in America,” he wrote in his 1973 autobiography, “\u003c/span>\u003cspan style=\"font-weight: 400;\">Frankly Speaking\u003c/span>\u003cspan style=\"font-weight: 400;\">.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">But Bergeron also found inspiration closer to home at a Los Angeles bar called Don the Beachcomber, according to \u003ca href=\"http://www.martincate.com/\">Martin Cate, \u003c/a>owner of San Francisco’s \u003ca href=\"http://www.smugglerscovesf.com/\">Smuggler’s Cove\u003c/a> and  a former Trader Vic’s bartender.   \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756252\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11756252\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-800x600.jpg\" alt=\"Martin Cate at his bar, Smuggler's Cove, in San Francisco. \" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Martin Cate at his bar, Smuggler’s Cove, in San Francisco. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“[It was] \u003c/span>\u003cspan style=\"font-weight: 400;\">a\u003c/span>\u003cspan style=\"font-weight: 400;\">bsolutely all the rage from almost day one when it opened in Hollywood,” said Cate. “[Vic] traveled down and he not only fell in love with the place, he would try to grill bartenders all day long about what was there.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Opened in 1933,\u003ca href=\"https://www.lamag.com/digestblog/don-the-beachcomber-closing/\"> Don the Beachcomber\u003c/a> was essentially the first tiki bar, according to cocktail historians. And it served a couple of drinks that may have been of interest to Vic Bergeron, including the Q.B. Cooler, which Berry said tasted like a Mai Tai. \u003c/span>\u003cspan style=\"font-weight: 400;\">There was even a drink called the Mai Tai Swizzle in the early ’30s, but it was off the menu by the time Bergeron visited. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">But owner Donn Beach was notoriously protective and had his bartenders mix drinks from bottles labeled with numbers. Even though Bergeron didn’t walk away with any of Donn Beach’s secret recipes, he bought some decor from him, according to Cate. The visit was a catalyst.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“When I got back to Oakland and told my wife what I had seen, we agreed to change the name of our restaurant and change the decor,” Bergeron wrote in his autobiography\u003c/span>\u003cspan style=\"font-weight: 400;\">. “We decided Hinky Dinks was a junky name and that the place should be named after someone we could tell a story about. My wife suggested ‘Trader Vic’s’ because I was always making a trade with someone. Fine, I became Trader Vic.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756306\" class=\"wp-caption aligncenter\" style=\"max-width: 369px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11756306\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-800x1067.jpg\" alt=\"An early Trader Vic menu. \" width=\"369\" height=\"492\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941.jpg 1536w\" sizes=\"(max-width: 369px) 100vw, 369px\">\u003cfigcaption class=\"wp-caption-text\">An early Trader Vic menu. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">So Hinky Dinks became Trader Vic’s, and business boomed. Bergeron’s pal, San Francisco Chronicle columnist Herb Caen, helped drive its popularity, exclaiming “the best restaurant in San Francisco is in Oakland.” But the Mai Tai itself wasn’t the draw — it was just one of many drinks on Vic’s expansive menu. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Martin Cate said that it wasn’t until 1953, nearly 10 years after it was first introduced,  that the cocktail took a cruise to Hawaii, where the Mai Tai \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">really\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> became the Mai Tai.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“He sent the recipe on board the Matson steamship lines, which were sailing out of San Francisco to Hawaii starting  in the early 1950s,” Cate said. “The Mai Tai was on the menu because they asked Vic to not only do the menu for the ships, but also for their hotel, the Royal Hawaiian in Waikiki. And when the Mai Tai  got to Hawaii, it mutated basically into something Hawaiian, meaning, namely, pineapple juice.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756257\" class=\"wp-caption alignleft\" style=\"max-width: 276px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11756257\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-800x992.jpg\" alt=\"Victor Bergeron aka Trader Vic.\" width=\"276\" height=\"342\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-800x992.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-1020x1265.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-968x1200.jpg 968w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-1920x2381.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut.jpg 1651w\" sizes=\"(max-width: 276px) 100vw, 276px\">\u003cfigcaption class=\"wp-caption-text\">Victor Bergeron aka Trader Vic. \u003ccite>(Courtesy of Eve Bergeron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Jeff Berry said travel writers picked up on it and the Mai Tai basically went viral. And because the recipe wouldn’t be published until two decades later,  restaurants and bars put their own spin on the drink. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“A Mai Tai became sort of like the symbol of your Hawaiian vacation,” said Berry. “It was like paradise in a glass. I think that name more than anything else is the reason why that happened.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">So who’s the true originator of the Mai Tai? Was it \u003c/span>\u003cspan style=\"font-weight: 400;\">Constantino\u003c/span>\u003cspan style=\"font-weight: 400;\"> Ribalaigua Vert in\u003c/span>\u003cspan style=\"font-weight: 400;\"> Cuba? Donn Beach in L.A.? Or Victor Bergeron in Oakland? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Well, for most cocktail historians, including Martin Cate and Jeff Berry, the original Mai Tai has just five ingredients and was created in Oakland by Victor Bergeron. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">As for Vic? As he wrote in his autobiography: \u003c/span>\u003cspan style=\"font-weight: 400;\">“Anybody who says I didn’t create this drink is a dirty stinker.”\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So raise a glass to the Mai Tai, which turns \u003ca href=\"http://tradervics.com/news/lets-get-the-record-straightthe-real-mai-tai-day-is-august-30th/\">75 in August\u003c/a>.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1308,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":28},"modified":1711753923,"excerpt":"You might think the iconic rum cocktail was born in Hawaii. We set off to discover its true roots.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"You might think the iconic rum cocktail was born in Hawaii. We set off to discover its true roots.","title":"An Island Drink With California Roots: The Mai Tai Turns 75 | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"An Island Drink With California Roots: The Mai Tai Turns 75","datePublished":"2019-06-21T16:27:23-07:00","dateModified":"2024-03-29T16:12:03-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"guestAuthors":[],"slug":"an-island-drink-with-california-roots-the-mai-tai-turns-75","status":"publish","sourceUrl":"https://www.kqed.org/food","templateType":"standard","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2019/06/20190621atcrmag.mp3","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"audioTrackLength":437,"source":"Food","articleAge":"0","path":"/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75","audioDuration":437000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">You’re sitting on the beach, sand between your toes, sunglasses on. What else could make this picture complete? How about a Mai Tai? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">This rum cocktail probably makes you think Hawaii, though a lot of people and places have claimed the drink as their own. But where did it really come from? I set off on a mission to find out. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">First, I headed to a place that bills itself as the “Home of the Original Mai Tai.” \u003c/span>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://tradervics.com/\">Trader Vic’s\u003c/a> is tucked away on the shores of San Francisco Bay, in Emeryville. On one side of the restaurant chain’s flagship is the marina, on the other, the Bay Bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">According to  Daniel Veliz, Trader Vic’s corporate beverage director\u003c/span>\u003cspan style=\"font-weight: 400;\">, they served 40,000 Mai Tais last year in this location alone. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">But what’s in an Original Trader Vic’s Mai Tai? As Veliz began mixing one for me, he said that it has just five ingredients. “Fresh lime, orgeat (almond) syrup, a touch of rock candy syrup, orange curacao, and 2 ounces of amber rum,” he said.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756296\" class=\"wp-caption aligncenter\" style=\"max-width: 355px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11756296\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-800x1067.jpg\" alt=\"The Original Trader Vic's Mai Tai.\" width=\"355\" height=\"473\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37825_IMG_0271-qut.jpg 1536w\" sizes=\"(max-width: 355px) 100vw, 355px\">\u003cfigcaption class=\"wp-caption-text\">The Original Trader Vic’s Mai Tai. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">He gave it all a shake and poured it into a glass, then added a spent lime wedge and a touch of mint for garnish. And unlike some of the Mai Tais I’ve seen, there was no rum float, no pineapple or orange juice. And it wasn’t red. He presented a drink that was a lovely golden brown.  \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The Vic behind Trader Vic’s was Victor Bergeron, who claimed he invented the drink in 1944. His granddaughter, Eve Bergeron, told me he created the cocktail and asked some visiting friends from Tahiti — Ham and Carrie Guild — to try it. After Carrie tasted it, she exclaimed “Mai Tai roa ae!” which  means ” ‘awesome’ in Tahiti,” Veliz explained. And thus the drink was named.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Tiki historian and author \u003ca href=\"http://beachbumberry.com/about.html\">Jeff  “Beachbum” Berry\u003c/a> said the story of the Mai Tai  started at 65th Street and San Pablo Avenue in Oakland. That’s where Bergeron opened a little saloon in 1934 called Hinky Dinks, named after a \u003ca href=\"https://www.youtube.com/watch?v=QlTKKNRkYKs\">risque ditty that was popular\u003c/a> at the time.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756258\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11756258\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-800x604.jpg\" alt=\"Victor Bergeron opened Hinky Dinks at 65th and San Pablo in Oakland in 1934. \" width=\"800\" height=\"604\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-800x604.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-160x121.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-1020x770.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut-1200x906.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37843_Hinky-Dinks-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Victor Bergeron opened Hinky Dinks at 65th and San Pablo in Oakland in 1934. \u003ccite>(Courtesy of Eve Bergeron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The business was successful, but Vic was interested in the tropical-themed drinks he started to see in a few spots in his native San Francisco. He set off to learn from the masters, stopping in New Orleans and the Caribbean. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 1938, he spent a week at the legendary Havana bar, La Floridita, trying to learn all he could from the man known as the “\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/25/525063025/the-cocktail-king-of-cuba-the-man-who-invented-hemingways-favorite-daiquiri\">Cocktail King,”\u003c/a> \u003c/span>\u003cspan style=\"font-weight: 400;\">Constantino\u003c/span>\u003cspan style=\"font-weight: 400;\"> Ribalaigua Vert\u003c/span>\u003cspan style=\"font-weight: 400;\">.   \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“One of Constantino’s famous drinks was called the Golden Gloves and (it) calls for gold Jamaican rum, orange juice, orange curacao, lime juice and sugar,” explained Berry. “Now if you add orgeat syrup to that you have a Mai Tai more or less. And that could also have been Vic’s inspiration.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756294\" class=\"wp-caption aligncenter\" style=\"max-width: 546px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11756294\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37857_Menu-800x379.jpg\" alt=\"One of Trader Vic's early menus features nods to his influences, including Don the Beachcomber in Los Angeles and La Floridita in Havana. \" width=\"546\" height=\"259\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-800x379.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-160x76.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-1020x484.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-1200x569.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu-1920x911.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37857_Menu.jpg 2048w\" sizes=\"(max-width: 546px) 100vw, 546px\">\u003cfigcaption class=\"wp-caption-text\">One of Trader Vic’s early menus features a nod to his influences, including Don the Beachcomber in Los Angeles and La Floridita in Havana. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">When Bergeron returned to Oakland, he added the drinks he learned to make during his travels to the Hinky Dinks’ menu. “We went to work and made up a lot of new ones, ones that would sell in America,” he wrote in his 1973 autobiography, “\u003c/span>\u003cspan style=\"font-weight: 400;\">Frankly Speaking\u003c/span>\u003cspan style=\"font-weight: 400;\">.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">But Bergeron also found inspiration closer to home at a Los Angeles bar called Don the Beachcomber, according to \u003ca href=\"http://www.martincate.com/\">Martin Cate, \u003c/a>owner of San Francisco’s \u003ca href=\"http://www.smugglerscovesf.com/\">Smuggler’s Cove\u003c/a> and  a former Trader Vic’s bartender.   \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756252\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11756252\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-800x600.jpg\" alt=\"Martin Cate at his bar, Smuggler's Cove, in San Francisco. \" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37815_IMG_0260-qut.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Martin Cate at his bar, Smuggler’s Cove, in San Francisco. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“[It was] \u003c/span>\u003cspan style=\"font-weight: 400;\">a\u003c/span>\u003cspan style=\"font-weight: 400;\">bsolutely all the rage from almost day one when it opened in Hollywood,” said Cate. “[Vic] traveled down and he not only fell in love with the place, he would try to grill bartenders all day long about what was there.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Opened in 1933,\u003ca href=\"https://www.lamag.com/digestblog/don-the-beachcomber-closing/\"> Don the Beachcomber\u003c/a> was essentially the first tiki bar, according to cocktail historians. And it served a couple of drinks that may have been of interest to Vic Bergeron, including the Q.B. Cooler, which Berry said tasted like a Mai Tai. \u003c/span>\u003cspan style=\"font-weight: 400;\">There was even a drink called the Mai Tai Swizzle in the early ’30s, but it was off the menu by the time Bergeron visited. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">But owner Donn Beach was notoriously protective and had his bartenders mix drinks from bottles labeled with numbers. Even though Bergeron didn’t walk away with any of Donn Beach’s secret recipes, he bought some decor from him, according to Cate. The visit was a catalyst.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“When I got back to Oakland and told my wife what I had seen, we agreed to change the name of our restaurant and change the decor,” Bergeron wrote in his autobiography\u003c/span>\u003cspan style=\"font-weight: 400;\">. “We decided Hinky Dinks was a junky name and that the place should be named after someone we could tell a story about. My wife suggested ‘Trader Vic’s’ because I was always making a trade with someone. Fine, I became Trader Vic.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756306\" class=\"wp-caption aligncenter\" style=\"max-width: 369px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11756306\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-800x1067.jpg\" alt=\"An early Trader Vic menu. \" width=\"369\" height=\"492\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-1122x1496.jpg 1122w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-840x1120.jpg 840w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-687x916.jpg 687w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-414x552.jpg 414w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941-354x472.jpg 354w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/IMG_0268-1-e1561081363941.jpg 1536w\" sizes=\"(max-width: 369px) 100vw, 369px\">\u003cfigcaption class=\"wp-caption-text\">An early Trader Vic menu. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">So Hinky Dinks became Trader Vic’s, and business boomed. Bergeron’s pal, San Francisco Chronicle columnist Herb Caen, helped drive its popularity, exclaiming “the best restaurant in San Francisco is in Oakland.” But the Mai Tai itself wasn’t the draw — it was just one of many drinks on Vic’s expansive menu. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Martin Cate said that it wasn’t until 1953, nearly 10 years after it was first introduced,  that the cocktail took a cruise to Hawaii, where the Mai Tai \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">really\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> became the Mai Tai.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“He sent the recipe on board the Matson steamship lines, which were sailing out of San Francisco to Hawaii starting  in the early 1950s,” Cate said. “The Mai Tai was on the menu because they asked Vic to not only do the menu for the ships, but also for their hotel, the Royal Hawaiian in Waikiki. And when the Mai Tai  got to Hawaii, it mutated basically into something Hawaiian, meaning, namely, pineapple juice.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11756257\" class=\"wp-caption alignleft\" style=\"max-width: 276px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11756257\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-800x992.jpg\" alt=\"Victor Bergeron aka Trader Vic.\" width=\"276\" height=\"342\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-800x992.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-160x198.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-1020x1265.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-968x1200.jpg 968w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut-1920x2381.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/06/RS37842_Vic-mixing-a-drink-at-his-bar-qut.jpg 1651w\" sizes=\"(max-width: 276px) 100vw, 276px\">\u003cfigcaption class=\"wp-caption-text\">Victor Bergeron aka Trader Vic. \u003ccite>(Courtesy of Eve Bergeron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Jeff Berry said travel writers picked up on it and the Mai Tai basically went viral. And because the recipe wouldn’t be published until two decades later,  restaurants and bars put their own spin on the drink. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">“A Mai Tai became sort of like the symbol of your Hawaiian vacation,” said Berry. “It was like paradise in a glass. I think that name more than anything else is the reason why that happened.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">So who’s the true originator of the Mai Tai? Was it \u003c/span>\u003cspan style=\"font-weight: 400;\">Constantino\u003c/span>\u003cspan style=\"font-weight: 400;\"> Ribalaigua Vert in\u003c/span>\u003cspan style=\"font-weight: 400;\"> Cuba? Donn Beach in L.A.? Or Victor Bergeron in Oakland? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Well, for most cocktail historians, including Martin Cate and Jeff Berry, the original Mai Tai has just five ingredients and was created in Oakland by Victor Bergeron. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">As for Vic? As he wrote in his autobiography: \u003c/span>\u003cspan style=\"font-weight: 400;\">“Anybody who says I didn’t create this drink is a dirty stinker.”\u003c/span>\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>So raise a glass to the Mai Tai, which turns \u003ca href=\"http://tradervics.com/news/lets-get-the-record-straightthe-real-mai-tai-day-is-august-30th/\">75 in August\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11755932/an-island-drink-with-california-roots-the-mai-tai-turns-75","authors":["107"],"programs":["news_72"],"series":["news_24115"],"categories":["news_24114","news_8"],"tags":["news_24438","news_24116","news_26031","news_18"],"featImg":"news_11756259","label":"source_news_11755932"},"news_11742748":{"type":"posts","id":"news_11742748","meta":{"index":"posts_1716263798","site":"news","id":"11742748","score":null,"sort":[1556320465000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1556320465,"format":"audio","title":"Unwrapping the California Origins of the Fortune Cookie","headTitle":"Unwrapping the California Origins of the Fortune Cookie | KQED","content":"\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the \u003ca href=\"https://www.japaneseteagardensf.com/\">Japanese Tea Garden\u003c/a> in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11742906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11742906\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tea cookies and green tea served at the Japanese Tea Garden in Golden Gate Park. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a chilly morning, I meet Steven Pitsenbarger at the front gate of the Tea Garden. He’s a gardener here and a bit of a historian.\u003c/p>\n\u003cp>“I think a lot of people put the Japanese Tea Garden in the same box as Alcatraz or Fisherman’s Wharf,” Pitsenbarger says. “But we are really a gem that’s for San Francisco — just as much as it’s for the tourists.”\u003cbr>\n[baycuriousbug]\u003cbr>\nHe tells me the garden was originally an exhibit in the\u003ca href=\"http://www.outsidelands.org/1894_midwinter_fair.php\"> California Midwinter International Exposition of 1894, \u003c/a>then tended by a landscape architect named Makoto Hagiwara.\u003c/p>\n\u003cp>“He was an early immigrant from Japan,” says Pitsenbarger. “He came a decade before most Japanese immigrants came. A lot of folks came in the late 1880s and 1890s. But he came in 1878.”\u003c/p>\n\u003cp>Hagiwara started serving visitors fortune cookies along with green tea in the garden’s tea house.\u003c/p>\n\u003cfigure id=\"attachment_11743019\" class=\"wp-caption aligncenter\" style=\"max-width: 324px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11743019\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-800x1049.jpg\" alt=\"Makoto Hagiwara and his daughter in 1924.\" width=\"324\" height=\"425\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-800x1049.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-160x210.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-1020x1337.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-915x1200.jpg 915w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-1920x2517.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut.jpg 1562w\" sizes=\"(max-width: 324px) 100vw, 324px\">\u003cfigcaption class=\"wp-caption-text\">Makoto Hagiwara and his daughter in 1924. \u003ccite>(San Francisco History Center, San Francisco Public Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The story that I understand is he took a Japanese cookie, senbei, and he got the idea to put a little note in it, and originally started making the cookies by hand here with just a little flat press,” says Pitsenbarger. “They would fold the cookies while they were still fresh.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wow. So this could be the birthplace of the fortune cookie?\u003c/p>\n\u003cp>[pullquote size='medium' align='right' citation='Author Jennifer 8. Lee says of the fortune cookie']‘I like to say that the Japanese invented them, the Chinese popularized them, but the Americans ultimately consume them.’[/pullquote]\u003c/p>\n\u003cp>I didn’t see anything that marked this historical culinary invention until we went to the gift shop. Mounted to the top of a display case are two small black iron presses with long, thin handles.\u003c/p>\n\u003cp>They’re called kata, and are used to make senbei or Japanese crackers. Inside they’re engraved with an H and an M — inverted they would appear on the cookies as MH for \u003ca href=\"https://hanascape.com/japanese-tea-garden\">Makoto Hagiwara.\u003c/a>\u003c/p>\n\u003cp>“If you came to the garden while he was managing it, everything had his name on it. Napkins would say M. Hagiwara. There would be pots in the garden with M. Hagiwara … tea pots, tea cups. His name was everywhere, and the fortune cookie is one of those things that helped to spread his popularity,” Pitsenbarger says.\u003c/p>\n\u003cp>And make the cookies popular, too. But since each fortune cookie was being made by hand, demand became too much for the Hagiwara family. Makoto asked a local confectionary shop, Benkyodo, to take over making the cookies.\u003c/p>\n\u003cfigure id=\"attachment_11742883\" class=\"wp-caption alignnone\" style=\"max-width: 352px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742883\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-800x1115.jpg\" alt=\"\" width=\"352\" height=\"491\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-800x1115.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-160x223.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-1020x1421.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-861x1200.jpg 861w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1.jpg 1470w\" sizes=\"(max-width: 352px) 100vw, 352px\">\u003cfigcaption class=\"wp-caption-text\">Benkyodo on San Francisco’s Geary Boulevard in 1906. \u003ccite>(Photo Courtesy: Gary T. Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suyeichi Okamura opened \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a> in 1906 and after a few moves, it’s located today at Sutter and Buchanan in San Francisco’s Japantown. His grandson, Gary T. Ono, is the family’s historian and has \u003ca href=\"http://www.discovernikkei.org/en/journal/2007/10/31/fortune-cookie/\">written articles\u003c/a> about his family’s connection to the fortune cookie.\u003c/p>\n\u003cfigure id=\"attachment_11742884\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742884\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-800x1227.jpg\" alt=\"\" width=\"210\" height=\"323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-800x1227.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-160x245.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-1020x1564.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-783x1200.jpg 783w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-1920x2944.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1.jpg 1336w\" sizes=\"(max-width: 210px) 100vw, 210px\">\u003cfigcaption class=\"wp-caption-text\">Gary T. Ono’s grandfather, Suyeichi Okamura, opened Benkyodo in 1906. \u003ccite>(Photo Courtesy: Gary T. Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to visit Ono in Los Angeles, in his apartment in Little Tokyo. A giant foam fortune cookie hangs in the living room, and the fortune poking out of it reads: “Made In Japan.”\u003c/p>\n\u003cp>Ono drags out a heavy suitcase from a closet and pulls out several kata  wrapped in newspaper. They sport the familiar initials: MH.\u003c/p>\n\u003cp>“My grandfather was a service person to Makoto Hagiwara,” Ono says. “And advised Hagiwara in converting the taste (of the fortune cookie) to something more palatable to American tastes. So they came up with a vanilla extract flavor that we know today.”\u003c/p>\n\u003cfigure id=\"attachment_11742908\" class=\"wp-caption aligncenter\" style=\"max-width: 203px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742908\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-800x1067.jpg\" alt=\"\" width=\"203\" height=\"271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1.jpg 1536w\" sizes=\"(max-width: 203px) 100vw, 203px\">\u003cfigcaption class=\"wp-caption-text\">This flat-iron press, called a kata, was originally used to make fortune cookies for the Japanese Tea Garden in Golden Gate Park. The initials MH stand for creator Makoto Hagiwara. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He says Benkyodo helped develop a machine to mass produce the cookies for the garden, sometime around 1911.\u003c/p>\n\u003cfigure id=\"attachment_11742881\" class=\"wp-caption aligncenter\" style=\"max-width: 305px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742881\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-800x1067.jpg\" alt=\"\" width=\"305\" height=\"407\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1.jpg 1536w\" sizes=\"(max-width: 305px) 100vw, 305px\">\u003cfigcaption class=\"wp-caption-text\">Gary T. Ono holds two kata from his grandfather’s bakery, Benkyodo. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Ono isn’t the only one to make family claims to the origins of the fortune cookie: A few Chinese companies have also claimed the invention, as has another Japanese sweet-maker in Los Angeles called \u003ca href=\"http://www.fugetsu-do.com/history.htm\">Fugetsu-Do\u003c/a>.\u003c/p>\n\u003cp>Brian Kito owns Fugetsu-Do, just down the street from Gary Ono in Los Angeles. Brian’s grandfather opened Fugetsu-Do in 1903, three years before Benkyodo opened in San Francisco. And Gary says Brian heard similar stories about his  grandfather creating the fortune cookie.\u003c/p>\n\u003cp>“We were never confrontational about it or argumentative. We didn’t know precisely that our grandparents did this or did that,” Ono says. “[Brian] even said, ‘Well, if it wasn’t my grandfather, I hope it’s your grandfather.'”\u003c/p>\n\u003cp>https://youtu.be/Jhmz2Al_pjA\u003c/p>\n\u003cp>Author Jennifer 8. Lee says you can probably trace the history of fortune cookies in America back to L.A. and San Francisco. But as a concept, they go back to Japan.\u003c/p>\n\u003cp>“And in Japan they’re called tsujiura senbei or bell crackers,” says Lee, who traced the history of the American fortune cookie in her book, “The Fortune Cookie Chronicles: Adventures In the World of Chinese Food.”\u003c/p>\n\u003cp>Lee writes about Yasuko Nakamachi, a Japanese researcher whom she met through Gary Ono. Nakamachi was investigating the connection between the fortune cookies she saw in New York with a cracker made in Kyoto. She unearthed a copy of a woodblock print from 1878 of a Japanese man grilling fortune cookies.\u003c/p>\n\u003cfigure id=\"attachment_11743033\" class=\"wp-caption aligncenter\" style=\"max-width: 515px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11743033\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut.jpg\" alt=\"\" width=\"515\" height=\"377\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut.jpg 515w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut-160x117.jpg 160w\" sizes=\"(max-width: 515px) 100vw, 515px\">\u003cfigcaption class=\"wp-caption-text\">This Japanese woodblock print showing fortune cookies being grilled dates back to 1878. \u003ccite>(Photo Courtesy; Gary Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Around the shrine in downtown Kyoto, there are actually a bunch of families that still make ‘fortune cookies’ in the Japanese tradition,” says Lee.\u003c/p>\n\u003cp>“But they’re actually bigger and browner. They’re made with miso paste and sesame, so much nuttier than the American versions, which tend to be yellow and buttery, reflecting the American palate,” she adds.\u003c/p>\n\u003cp>Those cookies also have fortunes, but not inside. Instead they’re pinched in the fold. They look almost exactly the same.\u003c/p>\n\u003cp>But how did this American adaptation of a Japanese cracker become so associated with Chinese restaurants?\u003c/p>\n\u003cp>“When the Japanese first came to the U.S., a lot of them actually ran Chinese restaurants, because back in the 1910s and 1920s Americans were not eating sushi,” says Lee. “You had Japanese opening Chinese restaurants because that was familiar, with chop suey and chow mein and egg fu yung.”\u003c/p>\n\u003cp>[aside tag='golden-state-plate' label='More stories from the Golden State Plate series']\u003c/p>\n\u003cp>In this mix of Japanese families opening Chinese restaurants, they began serving fortune cookies as a form of dessert.\u003c/p>\n\u003cp>“Back then, they were not called fortune cookies, they were called fortune tea cakes, which is actually a better reflection of their name in Japanese,” she says.\u003c/p>\n\u003cp>Bakeries like Benkyodo and Fugetso-Do manufactured fortune cookies for decades until 1942, when President Franklin D. Roosevelt signed Executive Order 9066, ordering people of Japanese descent into internment camps.\u003c/p>\n\u003cp>Fortune cookie makers were among those interned. During World War II, Chinese restaurants surged in popularity and began manufacturing cookies “en masse,” Lee says.\u003c/p>\n\u003cp>“I like to say that the Japanese invented them, the Chinese popularized them, but the Americans ultimately consume them,” she says.\u003c/p>\n\u003cp>Gary Ono’s family was lucky. After being released from the camps, they resumed their business in San Francisco and reclaimed their property. But others weren’t: Many Japanese confectionaries stopped making the cookies after the war.\u003c/p>\n\u003cp>Gary Ono’s family connection to the fortune cookie lives on at the \u003ca href=\"https://americanhistory.si.edu/blog/2010/07/origins-of-a-fortune-cookie.html\">Smithsonian\u003c/a>‘s National Museum of American History, where three of Benkyodo’s katas now reside.\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11742907 aligncenter\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-800x800.jpg\" alt=\"\" width=\"285\" height=\"285\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-1200x1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut.jpg 1920w\" sizes=\"(max-width: 285px) 100vw, 285px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As for the fortune cookies served at the Japanese Tea Garden? They now come from \u003ca href=\"http://www.meemeebakery.com/\">Mee Mee Bakery\u003c/a> in San Francisco’s Chinatown.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1486,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":39},"modified":1711753947,"excerpt":"There are California and Japanese connections to the fortune cookie, going back more than a century. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"There are California and Japanese connections to the fortune cookie, going back more than a century. ","title":"Unwrapping the California Origins of the Fortune Cookie | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Unwrapping the California Origins of the Fortune Cookie","datePublished":"2019-04-26T16:14:25-07:00","dateModified":"2024-03-29T16:12:27-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"guestAuthors":[],"slug":"unwrapping-the-california-origins-of-the-fortune-cookie","status":"publish","sourceUrl":"https://www.kqed.org/food","templateType":"standard","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2019/04/FortuneCookiesRacho.mp3","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"audioTrackLength":392,"source":"Food","articleAge":"0","path":"/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie","audioDuration":392000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What comes with the check at almost every Chinese restaurant? Fortune cookies. Like orange slices after a blood draw or \u003ca href=\"https://www.kqed.org/news/11731290/how-bill-grahams-nazi-escape-might-explain-his-fillmore-apples\">apples at San Francisco’s Fillmore\u003c/a>, they’re a given. But how did they come to be? Are they really Chinese? And if so, why do they serve them at the \u003ca href=\"https://www.japaneseteagardensf.com/\">Japanese Tea Garden\u003c/a> in San Francisco’s Golden Gate Park?\u003c/p>\n\u003cfigure id=\"attachment_11742906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11742906\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36697_IMG_0183-qut-1.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tea cookies and green tea served at the Japanese Tea Garden in Golden Gate Park. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a chilly morning, I meet Steven Pitsenbarger at the front gate of the Tea Garden. He’s a gardener here and a bit of a historian.\u003c/p>\n\u003cp>“I think a lot of people put the Japanese Tea Garden in the same box as Alcatraz or Fisherman’s Wharf,” Pitsenbarger says. “But we are really a gem that’s for San Francisco — just as much as it’s for the tourists.”\u003cbr>\n\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n What do you wonder about the Bay Area, its culture or people that you want KQED to investigate?\n \u003ca href=\"/news/series/baycurious\">Ask Bay Curious.\u003c/a>\u003c/aside>\u003c/p>\u003cp>\u003cbr>\nHe tells me the garden was originally an exhibit in the\u003ca href=\"http://www.outsidelands.org/1894_midwinter_fair.php\"> California Midwinter International Exposition of 1894, \u003c/a>then tended by a landscape architect named Makoto Hagiwara.\u003c/p>\n\u003cp>“He was an early immigrant from Japan,” says Pitsenbarger. “He came a decade before most Japanese immigrants came. A lot of folks came in the late 1880s and 1890s. But he came in 1878.”\u003c/p>\n\u003cp>Hagiwara started serving visitors fortune cookies along with green tea in the garden’s tea house.\u003c/p>\n\u003cfigure id=\"attachment_11743019\" class=\"wp-caption aligncenter\" style=\"max-width: 324px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11743019\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-800x1049.jpg\" alt=\"Makoto Hagiwara and his daughter in 1924.\" width=\"324\" height=\"425\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-800x1049.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-160x210.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-1020x1337.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-915x1200.jpg 915w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut-1920x2517.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36763_aad-2922JPG-qut.jpg 1562w\" sizes=\"(max-width: 324px) 100vw, 324px\">\u003cfigcaption class=\"wp-caption-text\">Makoto Hagiwara and his daughter in 1924. \u003ccite>(San Francisco History Center, San Francisco Public Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The story that I understand is he took a Japanese cookie, senbei, and he got the idea to put a little note in it, and originally started making the cookies by hand here with just a little flat press,” says Pitsenbarger. “They would fold the cookies while they were still fresh.”\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>Wow. So this could be the birthplace of the fortune cookie?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘I like to say that the Japanese invented them, the Chinese popularized them, but the Americans ultimately consume them.’","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","citation":"Author Jennifer 8. Lee says of the fortune cookie","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I didn’t see anything that marked this historical culinary invention until we went to the gift shop. Mounted to the top of a display case are two small black iron presses with long, thin handles.\u003c/p>\n\u003cp>They’re called kata, and are used to make senbei or Japanese crackers. Inside they’re engraved with an H and an M — inverted they would appear on the cookies as MH for \u003ca href=\"https://hanascape.com/japanese-tea-garden\">Makoto Hagiwara.\u003c/a>\u003c/p>\n\u003cp>“If you came to the garden while he was managing it, everything had his name on it. Napkins would say M. Hagiwara. There would be pots in the garden with M. Hagiwara … tea pots, tea cups. His name was everywhere, and the fortune cookie is one of those things that helped to spread his popularity,” Pitsenbarger says.\u003c/p>\n\u003cp>And make the cookies popular, too. But since each fortune cookie was being made by hand, demand became too much for the Hagiwara family. Makoto asked a local confectionary shop, Benkyodo, to take over making the cookies.\u003c/p>\n\u003cfigure id=\"attachment_11742883\" class=\"wp-caption alignnone\" style=\"max-width: 352px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742883\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-800x1115.jpg\" alt=\"\" width=\"352\" height=\"491\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-800x1115.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-160x223.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-1020x1421.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1-861x1200.jpg 861w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36751_Benkyodo-outsiide-retouch-300-copy-qut-1.jpg 1470w\" sizes=\"(max-width: 352px) 100vw, 352px\">\u003cfigcaption class=\"wp-caption-text\">Benkyodo on San Francisco’s Geary Boulevard in 1906. \u003ccite>(Photo Courtesy: Gary T. Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Suyeichi Okamura opened \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a> in 1906 and after a few moves, it’s located today at Sutter and Buchanan in San Francisco’s Japantown. His grandson, Gary T. Ono, is the family’s historian and has \u003ca href=\"http://www.discovernikkei.org/en/journal/2007/10/31/fortune-cookie/\">written articles\u003c/a> about his family’s connection to the fortune cookie.\u003c/p>\n\u003cfigure id=\"attachment_11742884\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742884\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-800x1227.jpg\" alt=\"\" width=\"210\" height=\"323\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-800x1227.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-160x245.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-1020x1564.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-783x1200.jpg 783w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1-1920x2944.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36752_Suyeichi-Portrait-qut-1.jpg 1336w\" sizes=\"(max-width: 210px) 100vw, 210px\">\u003cfigcaption class=\"wp-caption-text\">Gary T. Ono’s grandfather, Suyeichi Okamura, opened Benkyodo in 1906. \u003ccite>(Photo Courtesy: Gary T. Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to visit Ono in Los Angeles, in his apartment in Little Tokyo. A giant foam fortune cookie hangs in the living room, and the fortune poking out of it reads: “Made In Japan.”\u003c/p>\n\u003cp>Ono drags out a heavy suitcase from a closet and pulls out several kata  wrapped in newspaper. They sport the familiar initials: MH.\u003c/p>\n\u003cp>“My grandfather was a service person to Makoto Hagiwara,” Ono says. “And advised Hagiwara in converting the taste (of the fortune cookie) to something more palatable to American tastes. So they came up with a vanilla extract flavor that we know today.”\u003c/p>\n\u003cfigure id=\"attachment_11742908\" class=\"wp-caption aligncenter\" style=\"max-width: 203px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742908\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-800x1067.jpg\" alt=\"\" width=\"203\" height=\"271\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36718_IMG_0808-qut-1.jpg 1536w\" sizes=\"(max-width: 203px) 100vw, 203px\">\u003cfigcaption class=\"wp-caption-text\">This flat-iron press, called a kata, was originally used to make fortune cookies for the Japanese Tea Garden in Golden Gate Park. The initials MH stand for creator Makoto Hagiwara. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He says Benkyodo helped develop a machine to mass produce the cookies for the garden, sometime around 1911.\u003c/p>\n\u003cfigure id=\"attachment_11742881\" class=\"wp-caption aligncenter\" style=\"max-width: 305px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-11742881\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-800x1067.jpg\" alt=\"\" width=\"305\" height=\"407\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-900x1200.jpg 900w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1-1920x2560.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36723_IMG_0813-qut-1.jpg 1536w\" sizes=\"(max-width: 305px) 100vw, 305px\">\u003cfigcaption class=\"wp-caption-text\">Gary T. Ono holds two kata from his grandfather’s bakery, Benkyodo. \u003ccite>(Suzie Racho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Ono isn’t the only one to make family claims to the origins of the fortune cookie: A few Chinese companies have also claimed the invention, as has another Japanese sweet-maker in Los Angeles called \u003ca href=\"http://www.fugetsu-do.com/history.htm\">Fugetsu-Do\u003c/a>.\u003c/p>\n\u003cp>Brian Kito owns Fugetsu-Do, just down the street from Gary Ono in Los Angeles. Brian’s grandfather opened Fugetsu-Do in 1903, three years before Benkyodo opened in San Francisco. And Gary says Brian heard similar stories about his  grandfather creating the fortune cookie.\u003c/p>\n\u003cp>“We were never confrontational about it or argumentative. We didn’t know precisely that our grandparents did this or did that,” Ono says. “[Brian] even said, ‘Well, if it wasn’t my grandfather, I hope it’s your grandfather.'”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Jhmz2Al_pjA'\n title='//www.youtube.com/embed/Jhmz2Al_pjA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Author Jennifer 8. Lee says you can probably trace the history of fortune cookies in America back to L.A. and San Francisco. But as a concept, they go back to Japan.\u003c/p>\n\u003cp>“And in Japan they’re called tsujiura senbei or bell crackers,” says Lee, who traced the history of the American fortune cookie in her book, “The Fortune Cookie Chronicles: Adventures In the World of Chinese Food.”\u003c/p>\n\u003cp>Lee writes about Yasuko Nakamachi, a Japanese researcher whom she met through Gary Ono. Nakamachi was investigating the connection between the fortune cookies she saw in New York with a cracker made in Kyoto. She unearthed a copy of a woodblock print from 1878 of a Japanese man grilling fortune cookies.\u003c/p>\n\u003cfigure id=\"attachment_11743033\" class=\"wp-caption aligncenter\" style=\"max-width: 515px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11743033\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut.jpg\" alt=\"\" width=\"515\" height=\"377\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut.jpg 515w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36753_woodblock-senbei-cooking-copy_jpg_515x515_detail_q85-qut-160x117.jpg 160w\" sizes=\"(max-width: 515px) 100vw, 515px\">\u003cfigcaption class=\"wp-caption-text\">This Japanese woodblock print showing fortune cookies being grilled dates back to 1878. \u003ccite>(Photo Courtesy; Gary Ono)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Around the shrine in downtown Kyoto, there are actually a bunch of families that still make ‘fortune cookies’ in the Japanese tradition,” says Lee.\u003c/p>\n\u003cp>“But they’re actually bigger and browner. They’re made with miso paste and sesame, so much nuttier than the American versions, which tend to be yellow and buttery, reflecting the American palate,” she adds.\u003c/p>\n\u003cp>Those cookies also have fortunes, but not inside. Instead they’re pinched in the fold. They look almost exactly the same.\u003c/p>\n\u003cp>But how did this American adaptation of a Japanese cracker become so associated with Chinese restaurants?\u003c/p>\n\u003cp>“When the Japanese first came to the U.S., a lot of them actually ran Chinese restaurants, because back in the 1910s and 1920s Americans were not eating sushi,” says Lee. “You had Japanese opening Chinese restaurants because that was familiar, with chop suey and chow mein and egg fu yung.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"golden-state-plate","label":"More stories from the Golden State Plate series "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In this mix of Japanese families opening Chinese restaurants, they began serving fortune cookies as a form of dessert.\u003c/p>\n\u003cp>“Back then, they were not called fortune cookies, they were called fortune tea cakes, which is actually a better reflection of their name in Japanese,” she says.\u003c/p>\n\u003cp>Bakeries like Benkyodo and Fugetso-Do manufactured fortune cookies for decades until 1942, when President Franklin D. Roosevelt signed Executive Order 9066, ordering people of Japanese descent into internment camps.\u003c/p>\n\u003cp>Fortune cookie makers were among those interned. During World War II, Chinese restaurants surged in popularity and began manufacturing cookies “en masse,” Lee says.\u003c/p>\n\u003cp>“I like to say that the Japanese invented them, the Chinese popularized them, but the Americans ultimately consume them,” she says.\u003c/p>\n\u003cp>Gary Ono’s family was lucky. After being released from the camps, they resumed their business in San Francisco and reclaimed their property. But others weren’t: Many Japanese confectionaries stopped making the cookies after the war.\u003c/p>\n\u003cp>Gary Ono’s family connection to the fortune cookie lives on at the \u003ca href=\"https://americanhistory.si.edu/blog/2010/07/origins-of-a-fortune-cookie.html\">Smithsonian\u003c/a>‘s National Museum of American History, where three of Benkyodo’s katas now reside.\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11742907 aligncenter\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-800x800.jpg\" alt=\"\" width=\"285\" height=\"285\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut-1200x1200.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/04/RS36705_IMG_0191-qut.jpg 1920w\" sizes=\"(max-width: 285px) 100vw, 285px\">\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>As for the fortune cookies served at the Japanese Tea Garden? They now come from \u003ca href=\"http://www.meemeebakery.com/\">Mee Mee Bakery\u003c/a> in San Francisco’s Chinatown.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11742748/unwrapping-the-california-origins-of-the-fortune-cookie","authors":["107"],"programs":["news_72"],"series":["news_24115"],"categories":["news_223","news_24114","news_8"],"tags":["news_393","news_823","news_24116","news_22582","news_23056","news_38","news_150"],"featImg":"news_11743018","label":"source_news_11742748"},"news_11734682":{"type":"posts","id":"news_11734682","meta":{"index":"posts_1716263798","site":"news","id":"11734682","score":null,"sort":[1553365362000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1553365362,"format":"audio","title":"Golden State Plate: Santa Maria Barbecue, It's Not Just Tri-Tip","headTitle":"Golden State Plate: Santa Maria Barbecue, It’s Not Just Tri-Tip | KQED","content":"\u003cp>Every weekend, an all-ages crowd gathers at the Cold Spring Tavern, a stagecoach stop tucked into a scenic canyon just north of Santa Barbara.\u003c/p>\n\u003cp>Fragrant wood smoke rises from open pit barbecues, and Chef Tom Perez is behind one the grills. “We do a sandwich here,” he says. ‘It’s a tri-tip cut. We’ve been doing it since about 1972.”\u003c/p>\n\u003cfigure id=\"attachment_11734733\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11734733\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-800x600.jpg\" alt=\"Barbecue chef Tom Perez proudly displays his tri-tip sandwich.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue chef Tom Perez proudly displays his tri-tip sandwich. \u003ccite>(Diane Bock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perez’s sandwich is a carnivore’s dream. Succulent tri-tip, grilled to a perfect medium-rare, piled high on a toasted French roll.\u003c/p>\n\u003cp>“The tri-tip aficionados do not like barbecue sauce anywhere near their tri-tip,” he says. “Chicken, ribs, yes. Tri-tip, you’re going to get some dirty looks.”\u003c/p>\n\u003cp>Perez says when it comes to tri-tip, there are rules. First, the seasonings. Keep ‘em simple: Salt, black pepper and garlic salt. Second, cook the meat over fire. But not just any fire — it should be fueled by local red oak. And finally, serve it with these sides: Salsa, grilled french bread, tossed green salad and locally grown pinquito beans, similar to pintos.\u003c/p>\n\u003cp>Tri-tip has been around since the 1950s. Before that, it was considered scrap, and usually ground into hamburger.\u003c/p>\n\u003cp>“Everyone tends to claim that it was their idea. I’ve heard that it started in a grocery store in Santa Maria,” Perez says.\u003c/p>\n\u003cp>[pullquote size='small' align='right' citation='Barbecue chef Tom Perez']‘The tri-tip aficionados do not like barbecue sauce anywhere near their tri-tip. Chicken, ribs, yes. Tri-tip? You’re going to get some dirty looks.’[/pullquote]\u003c/p>\n\u003cp>According to local lore, it all began with a one-armed butcher named Bob Schutz, who worked at Safeway. Story goes, he was the first to throw this triangular cut on the grill, and christen it tri-tip.\u003c/p>\n\u003cp>But it’s called Santa Maria barbecue, so I head there for some answers. The town has a rich ranching history and the Chamber of Commerce has trademarked their namesake barbecue menu.\u003c/p>\n\u003cfigure id=\"attachment_11734730\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11734730\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-800x530.jpg\" alt=\"The Santa Maria Historical Society’s Barbecue Exhibit.\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-1200x795.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Santa Maria Historical Society’s Barbecue Exhibit. \u003ccite>(Diane Bock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you’re talking about Santa Maria style barbecue, we’re not talking about tri-tip, specifically, we’re really talking about top block,” says Santa Maria Historical Society curator Cindy Ransick.\u003c/p>\n\u003cp>[pullquote size='small' align='right' citation='John Moretti, Santa Maria Elks Lodge manager']‘Every other neighbor here in this town will have a barbecue pit in their backyard, that’s just the way it is.’[/pullquote]\u003c/p>\n\u003cp>But hold up. I’ve lived around here for 30 years. I’ve never heard of top block. She walks me over to the museum’s barbecue exhibit, and points to a diagram of beef cuts.\u003c/p>\n\u003cp>“This part right here you can see is labeled top block, it’s on the top shoulder of the cow,” she says. “It’s a more expensive cut of meat.”\u003c/p>\n\u003cp>It’s also an enormous cut of meat. It turns out top block is another name for top sirloin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The oldest photos at the historical society date back more than a century. But docent Phil Lawyer says the true legacy goes back even further.\u003c/p>\n\u003cfigure id=\"attachment_11734757\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11734757\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-800x530.jpg\" alt=\"Volunteers barbecue at Santa Maria’s Fourth of July celebration in 1904. Photo courtesy Santa Maria Historical Society\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-1200x795.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers barbecue at Santa Maria’s Fourth of July celebration in 1904. \u003ccite>(Photo courtesy: Santa Maria Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This type of cooking began in the Spanish tradition when we had the Spanish rancheros, and they had the huge cattle drives,” he says. “The rancheros were great hosts. They’d have everybody in the valley come, have a party all night, dancing and eating.”\u003c/p>\n\u003cp>[aside tag='golden-state-plate' label='More from our Golden State Plate series']\u003c/p>\n\u003cp>Today, barbecue continues to bind this community together. Every Friday, hundreds gather at the Santa Maria Elks Lodge for “Cook Your Own” night.\u003c/p>\n\u003cp>“From fundraisers to just having people come over to your house and barbecuing for dinner. Every other neighbor here in this town will have a barbecue pit in their backyard, that’s just the way it is,” says manager John Moretti.\u003c/p>\n\u003cp>“We grew up with it, I should say, so that’s what we’re used to,” he adds. “And you get a good beef, aged beef, good mix and good coals, comes out good every time. Pretty simple.”\u003c/p>\n\u003cp>So, whether you prefer tri-tip or top sirloin, it’s all Santa Maria barbecue. Just remember to hold the sauce.\u003c/p>\n\u003cp>\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":795,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":24},"modified":1711753989,"excerpt":"Whether you prefer tri-tip or top sirloin, it’s all Santa Maria barbecue. Just remember to hold the sauce.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Whether you prefer tri-tip or top sirloin, it’s all Santa Maria barbecue. Just remember to hold the sauce.","title":"Golden State Plate: Santa Maria Barbecue, It's Not Just Tri-Tip | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"Golden State Plate: Santa Maria Barbecue, It's Not Just Tri-Tip","datePublished":"2019-03-23T11:22:42-07:00","dateModified":"2024-03-29T16:13:09-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"guestAuthors":[],"slug":"golden-state-plate-santa-maria-barbecue-its-not-just-tri-tip","status":"publish","sourceUrl":"https://www.kqed.org/food","templateType":"standard","audioUrl":"https://www.kqed.org/.stream/anon/radio/tcrmag/2019/03/SantaMariaBBQ.mp3","nprByline":"Diane Bock","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"audioTrackLength":321,"source":"Food","showOnAuthorArchivePages":"No","articleAge":"0","path":"/news/11734682/golden-state-plate-santa-maria-barbecue-its-not-just-tri-tip","audioDuration":321000,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every weekend, an all-ages crowd gathers at the Cold Spring Tavern, a stagecoach stop tucked into a scenic canyon just north of Santa Barbara.\u003c/p>\n\u003cp>Fragrant wood smoke rises from open pit barbecues, and Chef Tom Perez is behind one the grills. “We do a sandwich here,” he says. ‘It’s a tri-tip cut. We’ve been doing it since about 1972.”\u003c/p>\n\u003cfigure id=\"attachment_11734733\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11734733\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-800x600.jpg\" alt=\"Barbecue chef Tom Perez proudly displays his tri-tip sandwich.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36084_IMG_7635-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue chef Tom Perez proudly displays his tri-tip sandwich. \u003ccite>(Diane Bock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perez’s sandwich is a carnivore’s dream. Succulent tri-tip, grilled to a perfect medium-rare, piled high on a toasted French roll.\u003c/p>\n\u003cp>“The tri-tip aficionados do not like barbecue sauce anywhere near their tri-tip,” he says. “Chicken, ribs, yes. Tri-tip, you’re going to get some dirty looks.”\u003c/p>\n\u003cp>Perez says when it comes to tri-tip, there are rules. First, the seasonings. Keep ‘em simple: Salt, black pepper and garlic salt. Second, cook the meat over fire. But not just any fire — it should be fueled by local red oak. And finally, serve it with these sides: Salsa, grilled french bread, tossed green salad and locally grown pinquito beans, similar to pintos.\u003c/p>\n\u003cp>Tri-tip has been around since the 1950s. Before that, it was considered scrap, and usually ground into hamburger.\u003c/p>\n\u003cp>“Everyone tends to claim that it was their idea. I’ve heard that it started in a grocery store in Santa Maria,” Perez says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘The tri-tip aficionados do not like barbecue sauce anywhere near their tri-tip. Chicken, ribs, yes. Tri-tip? You’re going to get some dirty looks.’","name":"pullquote","attributes":{"named":{"size":"small","align":"right","citation":"Barbecue chef Tom Perez","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to local lore, it all began with a one-armed butcher named Bob Schutz, who worked at Safeway. Story goes, he was the first to throw this triangular cut on the grill, and christen it tri-tip.\u003c/p>\n\u003cp>But it’s called Santa Maria barbecue, so I head there for some answers. The town has a rich ranching history and the Chamber of Commerce has trademarked their namesake barbecue menu.\u003c/p>\n\u003cfigure id=\"attachment_11734730\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11734730\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-800x530.jpg\" alt=\"The Santa Maria Historical Society’s Barbecue Exhibit.\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut-1200x795.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36087_R0025832-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Santa Maria Historical Society’s Barbecue Exhibit. \u003ccite>(Diane Bock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you’re talking about Santa Maria style barbecue, we’re not talking about tri-tip, specifically, we’re really talking about top block,” says Santa Maria Historical Society curator Cindy Ransick.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘Every other neighbor here in this town will have a barbecue pit in their backyard, that’s just the way it is.’","name":"pullquote","attributes":{"named":{"size":"small","align":"right","citation":"John Moretti, Santa Maria Elks Lodge manager","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But hold up. I’ve lived around here for 30 years. I’ve never heard of top block. She walks me over to the museum’s barbecue exhibit, and points to a diagram of beef cuts.\u003c/p>\n\u003cp>“This part right here you can see is labeled top block, it’s on the top shoulder of the cow,” she says. “It’s a more expensive cut of meat.”\u003c/p>\n\u003cp>It’s also an enormous cut of meat. It turns out top block is another name for top sirloin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The oldest photos at the historical society date back more than a century. But docent Phil Lawyer says the true legacy goes back even further.\u003c/p>\n\u003cfigure id=\"attachment_11734757\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11734757\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-800x530.jpg\" alt=\"Volunteers barbecue at Santa Maria’s Fourth of July celebration in 1904. Photo courtesy Santa Maria Historical Society\" width=\"800\" height=\"530\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-800x530.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-1020x676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut-1200x795.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/03/RS36088_R0025835-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers barbecue at Santa Maria’s Fourth of July celebration in 1904. \u003ccite>(Photo courtesy: Santa Maria Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This type of cooking began in the Spanish tradition when we had the Spanish rancheros, and they had the huge cattle drives,” he says. “The rancheros were great hosts. They’d have everybody in the valley come, have a party all night, dancing and eating.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"golden-state-plate","label":"More from our Golden State Plate series "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, barbecue continues to bind this community together. Every Friday, hundreds gather at the Santa Maria Elks Lodge for “Cook Your Own” night.\u003c/p>\n\u003cp>“From fundraisers to just having people come over to your house and barbecuing for dinner. Every other neighbor here in this town will have a barbecue pit in their backyard, that’s just the way it is,” says manager John Moretti.\u003c/p>\n\u003cp>“We grew up with it, I should say, so that’s what we’re used to,” he adds. “And you get a good beef, aged beef, good mix and good coals, comes out good every time. Pretty simple.”\u003c/p>\n\u003cp>So, whether you prefer tri-tip or top sirloin, it’s all Santa Maria barbecue. Just remember to hold the sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11734682/golden-state-plate-santa-maria-barbecue-its-not-just-tri-tip","authors":["byline_news_11734682"],"programs":["news_72"],"series":["news_24115"],"categories":["news_24114","news_8"],"tags":["news_24116"],"featImg":"news_11734735","label":"source_news_11734682"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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And you join us on the journey to find the answers.\r\n\u003cbr />\r\n\u003cspan class=\"alignleft\">\u003ca href=\"https://itunes.apple.com/us/podcast/id1172473406\">\u003cimg width=\"75px\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/DownloadOniTunes_100x100.png\">\u003c/a> \u003ca href=\"https://goo.gl/app/playmusic?ibi=com.google.PlayMusic&isi=691797987&ius=googleplaymusic&link=https://play.google.com/music/m/Ipi2mc5aqfen4nr2daayiziiyuy?t%3DBay_Curious\">\u003cimg width=\"75px\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/Google_Play_100x100.png\">\u003c/a>\u003c/span>\u003c/div>\r\n\u003c/aside> \r\n\u003ch2>What's your question?\u003c/h2>\r\n\u003cdiv id=\"huxq6\" class=\"curiosity-module\" data-pym-src=\"//modules.wearehearken.com/kqed/curiosity_modules/133\">\u003c/div>\r\n\u003cscript src=\"//assets.wearehearken.com/production/thirdparty/p.m.js\">\u003c/script>\r\n\u003ch2>Bay Curious monthly newsletter\u003c/h2>\r\nWe're launching it soon! \u003ca href=\"https://docs.google.com/forms/d/e/1FAIpQLSdEtzbyNbSQkRHCCAkKhoGiAl3Bd0zWxhk0ZseJ1KH_o_ZDjQ/viewform\" target=\"_blank\">Sign up\u003c/a> so you don't miss it when it drops.\r\n","taxonomy":"series","headData":{"twImgId":null,"twTitle":null,"ogTitle":null,"ogImgId":null,"twDescription":null,"description":"A podcast exploring the Bay Area one question at a time KQED’s Bay Curious gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. 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