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Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Marcia Gagliardi | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/marciagagliardi"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137009":{"type":"posts","id":"bayareabites_137009","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137009","score":null,"sort":[1588359603000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","title":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa","publishDate":1588359603,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_136855,bayareabites_136716' label='More Recipes To Try']\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A North Berkeley restaurant's family-friendly, kid-approved recipe that brings 'Check Please! Bay Area' into your home kitchen. ","status":"publish","parent":0,"modified":1588348786,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":337},"headData":{"title":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa | KQED","description":"A North Berkeley restaurant's family-friendly, kid-approved recipe that brings 'Check Please! Bay Area' into your home kitchen. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa","datePublished":"2020-05-01T19:00:03.000Z","dateModified":"2020-05-01T15:59:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137009 https://ww2.kqed.org/bayareabites/?p=137009","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa/","disqusTitle":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137009/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136855,bayareabites_136716","label":"More Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137009/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","authors":["5083"],"categories":["bayareabites_109","bayareabites_264","bayareabites_188","bayareabites_2695","bayareabites_8770","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_16577","bayareabites_14751","bayareabites_757","bayareabites_763","bayareabites_15290","bayareabites_755","bayareabites_14436"],"featImg":"bayareabites_137052","label":"bayareabites"},"bayareabites_136217":{"type":"posts","id":"bayareabites_136217","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136217","score":null,"sort":[1580943675000]},"guestAuthors":[],"slug":"flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","title":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","publishDate":1580943675,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003ch2>Grocery Cafe's Tea Leaf Salad\u003c/h2>\n\u003cp>[aside postID='bayareabites_136123,bayareabites_136067,bayareabites_136037' label='Previously on Flavors Worth Finding']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1580949882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":715},"headData":{"title":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing | KQED","description":"Grocery Cafe's Tea Leaf Salad As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","datePublished":"2020-02-05T23:01:15.000Z","dateModified":"2020-02-06T00:44:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136217 https://ww2.kqed.org/bayareabites/?p=136217","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/05/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing/","disqusTitle":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","path":"/bayareabites/136217/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Grocery Cafe's Tea Leaf Salad\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136123,bayareabites_136067,bayareabites_136037","label":"Previously on Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \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\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136217/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","authors":["11625"],"categories":["bayareabites_752","bayareabites_188","bayareabites_8770","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_1958","bayareabites_284","bayareabites_9710","bayareabites_4153","bayareabites_11887","bayareabites_11886","bayareabites_1815","bayareabites_938","bayareabites_12228"],"featImg":"bayareabites_136218","label":"bayareabites"},"bayareabites_133659":{"type":"posts","id":"bayareabites_133659","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133659","score":null,"sort":[1558371474000]},"guestAuthors":[],"slug":"the-colonial-roots-of-pimiento-cheese","title":"The Colonial Roots Of Pimiento Cheese","publishDate":1558371474,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"aligncenter size-full wp-image-133675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85.jpg\" alt=\"A Filipina American discovers her favorite cheesy snack has a bloody origin story.\" width=\"1600\" height=\"2243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-800x1122.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-768x1077.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-1020x1430.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-856x1200.jpg 856w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133676\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85.jpg\" alt=\"When I was a kid, my Tito Maro would make us cheese pimiento, a popular sandwich in the Philippines.\" width=\"1600\" height=\"2205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-800x1103.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-768x1058.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-1020x1406.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-871x1200.jpg 871w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85.jpg\" alt=\"As I grew older, I made pimiento cheese for friends, roommates and boyfriends. It was a way for me to share my culture with them.\" width=\"1600\" height=\"2184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-800x1092.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-768x1048.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-1020x1392.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-879x1200.jpg 879w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85.jpg\" alt=\"The Philippines was a Spanish colony for 400 years. After the Spanish-American war of 1898, the USA took possession of the colony.\" width=\"1600\" height=\"2388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-800x1194.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-768x1146.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-1020x1522.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-804x1200.jpg 804w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133679\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85.jpg\" alt=\"The USA didn't grant the Philippines independence for 44 years.\" width=\"1600\" height=\"2409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-800x1205.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-768x1156.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-1020x1536.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-797x1200.jpg 797w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85.jpg\" alt=\"With the American occupation came American imports of canned foods.\" width=\"1600\" height=\"2275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-160x228.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-800x1138.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-768x1092.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-1020x1450.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-844x1200.jpg 844w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85.jpg\" alt=\"My mom says that my grandma would make it for special occasions in the '50s. She'd stuff it into pinwheel sandwiches for fancy cocktail parties.\" width=\"1600\" height=\"2317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-800x1159.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-768x1112.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-1020x1477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-829x1200.jpg 829w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133682\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85.jpg\" alt=\"Over the generations, cheese pimiento became a regular part of the Filipino lunch tradition, enjoyed by the masses.\" width=\"1600\" height=\"2359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-160x236.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-800x1180.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-768x1132.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-1020x1504.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-814x1200.jpg 814w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85.jpg\" alt=\"But Gem Daus, a Filipino American professor of Asian American studies at the University of Maryland, reminds me that many long-standing Filipino foods aren't really Filipino.\" width=\"1600\" height=\"2261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-768x1085.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-1020x1441.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-849x1200.jpg 849w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85.jpg\" alt=\"But when each dish arrived — whether by force or by trade — Filipinos added their own little spin. They cook it to their tastes, adapting and improvising until it's far from its foreign origins.\" width=\"1600\" height=\"2266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-160x227.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-800x1133.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-768x1088.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-1020x1445.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-847x1200.jpg 847w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85.jpg\" alt=\"And pimiento cheese became cheese pimiento. There's not really much difference in the recipe — it's still cheese and mayo on bread — but we did remix the name.\" width=\"1600\" height=\"2207\" class=\"aligncenter size-full wp-image-133685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-800x1104.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-768x1059.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-1020x1407.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-870x1200.jpg 870w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85.jpg\" alt=\"Is my beloved pimiento cheese still good? I made a toasted sandwich recently — the same way Tito Maro made it.\" width=\"1600\" height=\"2353\" class=\"aligncenter size-full wp-image-133686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-160x235.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-800x1177.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-768x1129.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-1020x1500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-816x1200.jpg 816w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n[aside tag='cheese' label='More Cheesyness']\u003cbr>\n\u003cem>This illustrated story \u003c/em>\u003ca href=\"https://membership.thenib.com/empire\">\u003cem>originally appeared in The Nib\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/19/724322542/the-colonial-roots-of-pimiento-cheese\">NPR.org\u003c/a>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A Filipina American discovers her favorite cheesy snack has a bloody origin story.","status":"publish","parent":0,"modified":1558371555,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":25},"headData":{"title":"The Colonial Roots Of Pimiento Cheese | KQED","description":"A Filipina American discovers her favorite cheesy snack has a bloody origin story.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Colonial Roots Of Pimiento Cheese","datePublished":"2019-05-20T16:57:54.000Z","dateModified":"2019-05-20T16:59:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133659 https://ww2.kqed.org/bayareabites/?p=133659","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/20/the-colonial-roots-of-pimiento-cheese/","disqusTitle":"The Colonial Roots Of Pimiento Cheese","nprByline":"Trinidad Escobar, Malaka Gharib","nprImageAgency":"Trinidad Escobar","nprStoryId":"724322542","nprApiLink":"http://api.npr.org/query?id=724322542&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/05/19/724322542/the-colonial-roots-of-pimiento-cheese?ft=nprml&f=724322542","nprRetrievedStory":"1","nprPubDate":"Sun, 19 May 2019 07:00:00 -0400","nprStoryDate":"Sun, 19 May 2019 07:00:55 -0400","nprLastModifiedDate":"Sun, 19 May 2019 07:00:55 -0400","path":"/bayareabites/133659/the-colonial-roots-of-pimiento-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-133675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85.jpg\" alt=\"A Filipina American discovers her favorite cheesy snack has a bloody origin story.\" width=\"1600\" height=\"2243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-800x1122.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-768x1077.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-1020x1430.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-856x1200.jpg 856w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133676\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85.jpg\" alt=\"When I was a kid, my Tito Maro would make us cheese pimiento, a popular sandwich in the Philippines.\" width=\"1600\" height=\"2205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-800x1103.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-768x1058.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-1020x1406.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-871x1200.jpg 871w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85.jpg\" alt=\"As I grew older, I made pimiento cheese for friends, roommates and boyfriends. It was a way for me to share my culture with them.\" width=\"1600\" height=\"2184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-800x1092.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-768x1048.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-1020x1392.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-879x1200.jpg 879w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85.jpg\" alt=\"The Philippines was a Spanish colony for 400 years. After the Spanish-American war of 1898, the USA took possession of the colony.\" width=\"1600\" height=\"2388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-800x1194.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-768x1146.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-1020x1522.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-804x1200.jpg 804w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133679\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85.jpg\" alt=\"The USA didn't grant the Philippines independence for 44 years.\" width=\"1600\" height=\"2409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-800x1205.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-768x1156.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-1020x1536.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-797x1200.jpg 797w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85.jpg\" alt=\"With the American occupation came American imports of canned foods.\" width=\"1600\" height=\"2275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-160x228.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-800x1138.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-768x1092.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-1020x1450.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-844x1200.jpg 844w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85.jpg\" alt=\"My mom says that my grandma would make it for special occasions in the '50s. She'd stuff it into pinwheel sandwiches for fancy cocktail parties.\" width=\"1600\" height=\"2317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-800x1159.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-768x1112.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-1020x1477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-829x1200.jpg 829w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133682\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85.jpg\" alt=\"Over the generations, cheese pimiento became a regular part of the Filipino lunch tradition, enjoyed by the masses.\" width=\"1600\" height=\"2359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-160x236.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-800x1180.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-768x1132.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-1020x1504.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-814x1200.jpg 814w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85.jpg\" alt=\"But Gem Daus, a Filipino American professor of Asian American studies at the University of Maryland, reminds me that many long-standing Filipino foods aren't really Filipino.\" width=\"1600\" height=\"2261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-768x1085.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-1020x1441.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-849x1200.jpg 849w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85.jpg\" alt=\"But when each dish arrived — whether by force or by trade — Filipinos added their own little spin. They cook it to their tastes, adapting and improvising until it's far from its foreign origins.\" width=\"1600\" height=\"2266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-160x227.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-800x1133.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-768x1088.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-1020x1445.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-847x1200.jpg 847w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85.jpg\" alt=\"And pimiento cheese became cheese pimiento. There's not really much difference in the recipe — it's still cheese and mayo on bread — but we did remix the name.\" width=\"1600\" height=\"2207\" class=\"aligncenter size-full wp-image-133685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-800x1104.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-768x1059.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-1020x1407.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-870x1200.jpg 870w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85.jpg\" alt=\"Is my beloved pimiento cheese still good? I made a toasted sandwich recently — the same way Tito Maro made it.\" width=\"1600\" height=\"2353\" class=\"aligncenter size-full wp-image-133686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-160x235.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-800x1177.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-768x1129.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-1020x1500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-816x1200.jpg 816w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"cheese","label":"More Cheesyness "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>This illustrated story \u003c/em>\u003ca href=\"https://membership.thenib.com/empire\">\u003cem>originally appeared in The Nib\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/19/724322542/the-colonial-roots-of-pimiento-cheese\">NPR.org\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133659/the-colonial-roots-of-pimiento-cheese","authors":["byline_bayareabites_133659"],"categories":["bayareabites_188","bayareabites_11028","bayareabites_2090","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_16272","bayareabites_382"],"featImg":"bayareabites_133660","label":"bayareabites"},"bayareabites_133121":{"type":"posts","id":"bayareabites_133121","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133121","score":null,"sort":[1553535725000]},"guestAuthors":[],"slug":"need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop","title":"Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop","publishDate":1553535725,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you want healthy plants, some people say you should talk to them. If you want to make delicious cheese, try playing hip-hop music.\u003cbr>\n[aside postID=\"bayareabites_124469,bayareabites_113616\"]\u003cbr>\nThat's the finding of a recent experiment by researchers in Switzerland who set out to determine how soundwaves might affect the microorganisms that give cheese its flavor.\u003c/p>\n\u003cp>The experiment, titled Cheese in Surround Sound, started last fall with nine 22-pound wheels of Emmental cheese placed in nine separate wooden crates. The assorted fromage was played various types of sound waves and songs, including Mozart's \"The Magic Flute,\" Led Zeppelin's \"Stairway to Heaven,\" and \"Jazz (We've Got)\" from hip-hop legends A Tribe Called Quest. There was also one control cheese wheel that wasn't given any music at all.\u003c/p>\n\u003cfigure id=\"attachment_133123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/gettyimages-1056141234_wide-b4d5b097c61a1d7d87b74c12baefebf28dd723bd-e1553535516334.jpg\" alt=\"Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-133123\">\u003cfigcaption class=\"wp-caption-text\">Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental. \u003ccite>(FABRICE COFFRINI/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cheese was exposed to the music 24 hours a day over six months through a transmitter that focused the sound waves into the cheese wheels. When the cheeses were produced, the milk came from the same farmers and were processed in the same vat so that the wheels would be as identical as possible.\u003c/p>\n\u003cp>Once the cheese matured, it was analyzed by professional food technologists, who concluded the cheese wheels exposed to music had a milder flavor compared to the control cheese. The group also determined the cheese that was played hip-hop had \"a discernibly stronger smell and stronger, fruitier taste than the other test samples,\" according to \u003ca href=\"http://cheeseinsound.ch/wp-content/uploads/2019/03/KaeseBeschallen_mediarelease_English.pdf\">a summary of the experiment's findings\u003c/a>.\u003c/p>\n\u003cp>A panel of Swiss chefs, politicians, and artists also sampled cheese from each wheel in a blind taste test and agreed that the cheeses that were played hip-hop or had low frequencies were sweeter than the rest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I like its flavor and so the hip-hop cheese was my favorite cheese ... rock 'n' roll and techno, there was not such a big difference,\" Beat Wampfler, a long-time cheese enthusiast who worked with researchers at Bern University of the Arts in Switzerland to create the experiment, told NPR's Lulu Garcia-Navarro.\u003c/p>\n\u003cp>The next goal: creating another study with only the transmission of hip-hop to cheese wheels against other control cheeses in silence. Wampfler said the potential benefits could go well beyond flavor.\u003c/p>\n\u003cp>\"The cheese can also work as a transmitter between different people who like hip-hop or who like folk or who like rock 'n' roll,\" Wampfler said. \"So this can also help bring society a little bit together.\"\u003c/p>\n\u003cp>There's no report yet on how the sound of NPR might impact the taste of cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/03/24/706344902/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"Researchers exposed cheese to different genres of music for 24 hours a day over six months to find out that hip-hop might create the tastiest cheese. ","status":"publish","parent":0,"modified":1553535725,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":476},"headData":{"title":"Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop | KQED","description":"Researchers exposed cheese to different genres of music for 24 hours a day over six months to find out that hip-hop might create the tastiest cheese. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop","datePublished":"2019-03-25T17:42:05.000Z","dateModified":"2019-03-25T17:42:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133121 https://ww2.kqed.org/bayareabites/?p=133121","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/25/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop/","disqusTitle":"Need A Can't-Miss Wheel Of Cheese? Try Playing It Some Hip-Hop","nprImageCredit":"FABRICE COFFRINI","nprByline":"Lindsey Feingold, NPR Food","nprImageAgency":"AFP/Getty Images","nprStoryId":"706344902","nprApiLink":"http://api.npr.org/query?id=706344902&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/03/24/706344902/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop?ft=nprml&f=706344902","nprRetrievedStory":"1","nprPubDate":"Sun, 24 Mar 2019 17:53:00 -0400","nprStoryDate":"Sun, 24 Mar 2019 17:53:34 -0400","nprLastModifiedDate":"Sun, 24 Mar 2019 17:53:34 -0400","path":"/bayareabites/133121/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you want healthy plants, some people say you should talk to them. If you want to make delicious cheese, try playing hip-hop music.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_124469,bayareabites_113616","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat's the finding of a recent experiment by researchers in Switzerland who set out to determine how soundwaves might affect the microorganisms that give cheese its flavor.\u003c/p>\n\u003cp>The experiment, titled Cheese in Surround Sound, started last fall with nine 22-pound wheels of Emmental cheese placed in nine separate wooden crates. The assorted fromage was played various types of sound waves and songs, including Mozart's \"The Magic Flute,\" Led Zeppelin's \"Stairway to Heaven,\" and \"Jazz (We've Got)\" from hip-hop legends A Tribe Called Quest. There was also one control cheese wheel that wasn't given any music at all.\u003c/p>\n\u003cfigure id=\"attachment_133123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/gettyimages-1056141234_wide-b4d5b097c61a1d7d87b74c12baefebf28dd723bd-e1553535516334.jpg\" alt=\"Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-133123\">\u003cfigcaption class=\"wp-caption-text\">Swiss cheesemaker Beat Wampfler, left, and director of the Music Department at University of the Arts in Bern, Michael Harenberg pose with a vinyl record and a wheel of Emmental. \u003ccite>(FABRICE COFFRINI/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cheese was exposed to the music 24 hours a day over six months through a transmitter that focused the sound waves into the cheese wheels. When the cheeses were produced, the milk came from the same farmers and were processed in the same vat so that the wheels would be as identical as possible.\u003c/p>\n\u003cp>Once the cheese matured, it was analyzed by professional food technologists, who concluded the cheese wheels exposed to music had a milder flavor compared to the control cheese. The group also determined the cheese that was played hip-hop had \"a discernibly stronger smell and stronger, fruitier taste than the other test samples,\" according to \u003ca href=\"http://cheeseinsound.ch/wp-content/uploads/2019/03/KaeseBeschallen_mediarelease_English.pdf\">a summary of the experiment's findings\u003c/a>.\u003c/p>\n\u003cp>A panel of Swiss chefs, politicians, and artists also sampled cheese from each wheel in a blind taste test and agreed that the cheeses that were played hip-hop or had low frequencies were sweeter than the rest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I like its flavor and so the hip-hop cheese was my favorite cheese ... rock 'n' roll and techno, there was not such a big difference,\" Beat Wampfler, a long-time cheese enthusiast who worked with researchers at Bern University of the Arts in Switzerland to create the experiment, told NPR's Lulu Garcia-Navarro.\u003c/p>\n\u003cp>The next goal: creating another study with only the transmission of hip-hop to cheese wheels against other control cheeses in silence. Wampfler said the potential benefits could go well beyond flavor.\u003c/p>\n\u003cp>\"The cheese can also work as a transmitter between different people who like hip-hop or who like folk or who like rock 'n' roll,\" Wampfler said. \"So this can also help bring society a little bit together.\"\u003c/p>\n\u003cp>There's no report yet on how the sound of NPR might impact the taste of cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/03/24/706344902/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133121/need-a-cant-miss-wheel-of-cheese-try-playing-it-some-hip-hop","authors":["byline_bayareabites_133121"],"categories":["bayareabites_188","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14750","bayareabites_16272","bayareabites_14756"],"featImg":"bayareabites_133122","label":"bayareabites"},"bayareabites_131810":{"type":"posts","id":"bayareabites_131810","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131810","score":null,"sort":[1546278210000]},"guestAuthors":[],"slug":"table-talk-handmade-dumplings-greek-treats-and-a-very-cheesy-event","title":"Table Talk: Handmade Dumplings, Greek Treats, and a Very Cheesy Event","publishDate":1546278210,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>Warm up with spicy beef noodle soup and made-to-order dumplings in the Outer Sunset, enjoy authentic Greek baked goods (and much more) in an unexpected location, and have you ever eaten a Danish tebirkes? To do: the new food zine, \u003cem>California Eating\u003c/em>, is throwing a release party, and The Cheesemonger Invitational returns.\u003c/p>\n\u003ch2>Made-to-Order Dumplings in the Outer Sunset\u003c/h2>\n\u003cp>Yuanbao Jiaozi\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rGURR9BQutp\">2110 Irving St., San Francisco\u003c/a>\u003cbr>\nOpen Mon, Wed–Fri 11am–3:30pm, 5pm–10pm; Sat–Sun 11am–10pm; closed Tue\u003c/p>\n\u003cfigure id=\"attachment_131813\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-dumplings-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Made-to-order dumplings. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weather has turned chilly in SF, and it seems like everyone has a cold. Spicy beef noodle soup to the rescue! And \u003cstrong>Yuanbao Jiaozi\u003c/strong>’s handmade dumplings, too! This Outer Sunset spot is tiny and popular, so you should definitely expect a wait. Come in a pair or as a four-top — larger parties will be challenging. I was dining solo and ended up sharing a table with a friendly couple — space is not wasted here.\u003c/p>\n\u003cp>The Northern Chinese menu is very concise: there are eight appetizers, like garlicky cucumber salad (good to fight your cold), tofu skin salad, and shredded pig ear in chile oil, all $7.99 and under. You can nibble on these small plates while you wait for your dumplings, which are made to order by the fab ladies in the windowed room in the back of the restaurant (be sure to head back and watch after you place your order).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131814\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/jiaozi-ladies-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The busy dumpling-makers at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rustic dumplings come with your choice of fillings, like green pepper and fish (which some customers who were waiting outside with me recommended, try them!), pork or shrimp with three delicacies (chive, egg, and shrimp), shrimp and zucchini, napa cabbage and pork, and more (eight kinds in all, all $8.99 for 12). You have the option of getting them in a light soup, but I say get them plain and freshly boiled — you can dip them in your own combination of soy sauce, vinegar, and more. The wrappers are silky and not too thick, and the fillings are delicately savory and feature a balanced ratio with the wrapper. Everything tastes really clean and simple and fresh. Made-to-order dumplings, such a tender treat.\u003c/p>\n\u003cfigure id=\"attachment_131811\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-soup-plain-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Warm up with beef noodle soup at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only other item on the menu is the beef noodle soup that you can order regular or spicy, which comes with a big spoonful of chile and oil in the middle of your bowl — it will clear your nostrils promptly, but it wasn’t too spicy. There was a trio of beef cuts (thin slices and cubes) and cilantro, baby boy choy, green onion, and a flavorful and lightly sweet broth that wasn’t salty or too strong. The noodles were a little softer than I prefer, but it was a hearty and cold-busting bowl for $10.99.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The place is immaculate, and the busy staff is kind but will definitely hustle you out once the bill hits the table.\u003c/p>\n\u003ch2>An Authentic Taste of Greece in an Unexpected Location\u003c/h2>\n\u003cp>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GZL9zy9ELmF2\">47 6th St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 8am–3:30pm\u003c/p>\n\u003cfigure id=\"attachment_131815\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Bougatsa, a traditional pastry from Serres, Greece. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new Greek café, bakery, and retail shop that recently opened on Sixth Street in the Tenderloin/SoMa, \u003cstrong>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003c/strong>, and it’s a special little culinary oasis from a couple, the vivacious Katerina and her baker husband Dimitrios Kalessis. The front counter is stocked full of housemade baked goods, ranging from the well-known, like spanakopita, and tiropita triangles filled with cheese, and the sesame-studded bread rings you see on the streets of Greece (koulouria thessalonikis). But then there’s the rustic-looking hortopita with wild greens and feta and a braided edge, a specialty from the Northern Greek area where Dimitrios is from (Serres). There’s also the rectangular cheese bougasta with tangy feta that they cut into slices, or get a slice filled with spinach and cheese, and then there’s a version with sweet custard cream inside (bougatsa me krema) that gets chopped up into squares, with cinnamon on top and it’s simply incredible. You have to try it—the layers of the crisp pastry that contrast the custardy filling are a delight.\u003c/p>\n\u003cfigure id=\"attachment_131816\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/moussaka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">There are trays of moussaka and pastitsio you can warm up at home. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can take home a little tray of pastitsio that you can warm up later for dinner, which comes with layers of Greek tube pasta, seasoned ground beef, cheese, and it's covered with béchamel on top. Let me tell you, after you warm that baby up in your oven, and get the top all nice and golden, you will be happy with your life choices. (There’s also moussaka you can bring home.) They are both $15 and offer two hearty portions.\u003c/p>\n\u003cfigure id=\"attachment_131817\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tahinopita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The unique tahinopita, a roll topped with sweet tahini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The counter is full of sweets under glass domes, including baklava made with walnut, koulourakia (a classic citrus-butter cookie), loukoumi, molasses cookies, and I was so lucky to try some holiday cookies. (Don’t let the lack of signage deter you—Katerina is happy to tell you what everything is.) In the case, there was also a semolina-coconut cake soaked with syrup, revani. And don’t miss the tahinopita: a breakfast roll with a layer of sweet tahini crumble on top—it’s marvelous with your coffee.\u003c/p>\n\u003cfigure id=\"attachment_131818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/sweet-bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The sweet bougatsa, with sweet custard crème. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have two imported frozen strained Greek yogurt flavors, either original (tart) or vanilla, which you can top with honey syrup, sour cherry syrup, or baklava crumbles. There’s full Greek or Italian coffee service (including a cappuccino freddo!), a bunch of pita sandwiches, salads, and Katerina made me her favorite snack (which is not on the menu): fluffy pita topped with caramelized onions and feta that gets warmed up in the oven, and then finished with a glug of Greek olive oil. (They should really put it on the menu.)\u003c/p>\n\u003cfigure id=\"attachment_131819\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/onion-feta-pita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu pita with caramelized onions and feta. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lovingly curated retail offering includes imported feta, olive oils, wines, beers, jams, honeys, candy, yogurt, juices, and all kinds of nostalgic treats. Anyone who is Greek is going to be in heaven here, while food lovers have a lot to explore and stock their pantry with. There’s a counter up against the brick wall where you can perch, or you can get your treats to go, and they also offer catering. The weekly hours can make it tricky to visit, but it’s a worthy mission.\u003c/p>\n\u003ch2>An Obscure Danish You Should Meet\u003c/h2>\n\u003cp>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2YAKZDSaQBH2\">1906 Market St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 7:30am–3pm, Sat–Sun 9am-3pm\u003c/p>\n\u003cfigure id=\"attachment_131821\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tebirkes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Danish tebirkes at Kantine. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Scandinavian-inspired \u003cstrong>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003c/strong> on Market Street has a variety of baked treats and breads from chef-owner Nichole Accettola, and there’s a special danish she’s making that you won’t find anywhere else in the city: terbirkes. (If you have seen it somewhere else, please let me know!) It’s about the size of a typical pain au chocolat, but the flaky pastry is topped with a full blanket of poppy seeds, and inside is a creamy almond filling, ever-so-lightly sweet. It offers a unique pairing of flavors and textures, one that will keep you mulling as you nibble. This is a classic pastry from Denmark, but the only place I’ve ever had it in the U.S. was in New York, from Bien Cuit. So here’s something delicious for you fellow poppy seed and almond lovers to track down to enjoy with your morning coffee. (Just be sure to check your teeth after you eat it.)\u003c/p>\n\u003ch2>Celebrate the Launch of California Eating\u003c/h2>\n\u003cp>BiteUnite\u003cbr>\n\u003ca href=\"https://goo.gl/maps/17dRNJgDtCJ2\">600 S. Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nSaturday, January 5, 5pm–8pm\u003cbr>\nFree\u003c/p>\n\u003cfigure id=\"attachment_131827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg\" alt=\"Pick up the inaugural issue of California Eating at a release party.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up the inaugural issue of California Eating at a release party. \u003ccite>(Tamara Palmer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local writer Tamara Palmer took on the hefty task of launching a new quarterly publication, \u003cem>\u003ca href=\"https://www.californiaeating.com\">California Eating\u003c/a>\u003c/em>. She’s describing it as a small-batch food zine, and she's doing her own photography as well. It’s fun, quirky, and highlights dishes, people, and food culture from all over California. She's holding a release party on January 5, where you can pick up the inaugural issue, get some cute merch (some for free and some for purchase), and enjoy bites by Dario Barbone, Jake Godby (of Humphry Slocombe, making his infamous duck fat Chex mix), Jasleen Kaur (paneer in different flavors), and Luis Villavelazquez (dragon beard candy).\u003c/p>\n\u003cp>The event is free, bites are free, and the magazine is $20 for the first issue. Or, you can get Issue 1 for free if you pre-order Issue 2 and a special California Eating x Charles Chocolates collaborative candy bar on Kickstarter while at the event.\u003c/p>\n\u003cp>If you can’t make it, you can pick up a copy at \u003ca href=\"http://www.vinyldreamssf.com\">Vinyl Dreams\u003c/a> (593 Haight Street) and \u003ca href=\"http://www.douglassf.com\">Douglas\u003c/a> (1598 Sanchez Street), or order it \u003ca href=\"http://www.blurb.com/b/9192430-california-eating\">online\u003c/a>. Look for Palmer's second Kickstarter campaign in January to produce the limited first edition (100 copies) of the second issue, which will include that collaborative chocolate bar. A monthly podcast is also coming in 2019.\u003c/p>\n\u003ch2>A Dream Event for Cheese Lovers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nThe Midway\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iu7NeFgBHLE2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSunday, January 13, 3pm\u003cbr>\n\u003ca href=\"https://www.cheesemongerinvitational.com/tickets\">Tickets\u003c/a>: $65 + $3.27 service fee\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/cheesemonger.jpg\" alt=\"Eat all the cheese at The Cheesemonger Invitational\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat all the cheese at The Cheesemonger Invitational. \u003ccite>(Ellen Mary Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese fans, this event is for you: \u003cstrong>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003c/strong> returns to San Francisco on January 13, and this year’s competition (the sixth) will be in a bigger venue (The Midway) with the doors opening earlier too. Cheesemongers from around the country will compete on a variety of tests (like cutting, wrapping, blind taste tests) and then guests get to enjoy the fruits of their labor starting at 3pm: unlimited cheese bites, pairing bites, and perfect bites.\u003c/p>\n\u003cp>Award-winning cheesemakers will be featured throughout the event, including Cowgirl Creamery, The Cellars at Jasper Hill, Neal’s Yard Dairy, Vermont Creamery, Essex Street Cheese, and many more. There will also be fondue, grilled cheese, arancini, and many other cheesy bites.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>21 and over. Drinks are not included in the ticket price.\u003c/p>\n\n","blocks":[],"excerpt":"Made-to-order dumplings, Greek baked goods, tebirkes, California Eating’s party, and The Cheesemonger Invitational.","status":"publish","parent":0,"modified":1546623813,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1799},"headData":{"title":"Table Talk: Handmade Dumplings, Greek Treats, and a Very Cheesy Event | KQED","description":"Made-to-order dumplings, Greek baked goods, tebirkes, California Eating’s party, and The Cheesemonger Invitational.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Table Talk: Handmade Dumplings, Greek Treats, and a Very Cheesy Event","datePublished":"2018-12-31T17:43:30.000Z","dateModified":"2019-01-04T17:43:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131810 https://ww2.kqed.org/bayareabites/?p=131810","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/31/table-talk-handmade-dumplings-greek-treats-and-a-very-cheesy-event/","disqusTitle":"Table Talk: Handmade Dumplings, Greek Treats, and a Very Cheesy Event","path":"/bayareabites/131810/table-talk-handmade-dumplings-greek-treats-and-a-very-cheesy-event","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Warm up with spicy beef noodle soup and made-to-order dumplings in the Outer Sunset, enjoy authentic Greek baked goods (and much more) in an unexpected location, and have you ever eaten a Danish tebirkes? To do: the new food zine, \u003cem>California Eating\u003c/em>, is throwing a release party, and The Cheesemonger Invitational returns.\u003c/p>\n\u003ch2>Made-to-Order Dumplings in the Outer Sunset\u003c/h2>\n\u003cp>Yuanbao Jiaozi\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rGURR9BQutp\">2110 Irving St., San Francisco\u003c/a>\u003cbr>\nOpen Mon, Wed–Fri 11am–3:30pm, 5pm–10pm; Sat–Sun 11am–10pm; closed Tue\u003c/p>\n\u003cfigure id=\"attachment_131813\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-dumplings-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Made-to-order dumplings. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weather has turned chilly in SF, and it seems like everyone has a cold. Spicy beef noodle soup to the rescue! And \u003cstrong>Yuanbao Jiaozi\u003c/strong>’s handmade dumplings, too! This Outer Sunset spot is tiny and popular, so you should definitely expect a wait. Come in a pair or as a four-top — larger parties will be challenging. I was dining solo and ended up sharing a table with a friendly couple — space is not wasted here.\u003c/p>\n\u003cp>The Northern Chinese menu is very concise: there are eight appetizers, like garlicky cucumber salad (good to fight your cold), tofu skin salad, and shredded pig ear in chile oil, all $7.99 and under. You can nibble on these small plates while you wait for your dumplings, which are made to order by the fab ladies in the windowed room in the back of the restaurant (be sure to head back and watch after you place your order).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131814\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/jiaozi-ladies-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The busy dumpling-makers at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rustic dumplings come with your choice of fillings, like green pepper and fish (which some customers who were waiting outside with me recommended, try them!), pork or shrimp with three delicacies (chive, egg, and shrimp), shrimp and zucchini, napa cabbage and pork, and more (eight kinds in all, all $8.99 for 12). You have the option of getting them in a light soup, but I say get them plain and freshly boiled — you can dip them in your own combination of soy sauce, vinegar, and more. The wrappers are silky and not too thick, and the fillings are delicately savory and feature a balanced ratio with the wrapper. Everything tastes really clean and simple and fresh. Made-to-order dumplings, such a tender treat.\u003c/p>\n\u003cfigure id=\"attachment_131811\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-soup-plain-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Warm up with beef noodle soup at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only other item on the menu is the beef noodle soup that you can order regular or spicy, which comes with a big spoonful of chile and oil in the middle of your bowl — it will clear your nostrils promptly, but it wasn’t too spicy. There was a trio of beef cuts (thin slices and cubes) and cilantro, baby boy choy, green onion, and a flavorful and lightly sweet broth that wasn’t salty or too strong. The noodles were a little softer than I prefer, but it was a hearty and cold-busting bowl for $10.99.\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 place is immaculate, and the busy staff is kind but will definitely hustle you out once the bill hits the table.\u003c/p>\n\u003ch2>An Authentic Taste of Greece in an Unexpected Location\u003c/h2>\n\u003cp>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GZL9zy9ELmF2\">47 6th St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 8am–3:30pm\u003c/p>\n\u003cfigure id=\"attachment_131815\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Bougatsa, a traditional pastry from Serres, Greece. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new Greek café, bakery, and retail shop that recently opened on Sixth Street in the Tenderloin/SoMa, \u003cstrong>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003c/strong>, and it’s a special little culinary oasis from a couple, the vivacious Katerina and her baker husband Dimitrios Kalessis. The front counter is stocked full of housemade baked goods, ranging from the well-known, like spanakopita, and tiropita triangles filled with cheese, and the sesame-studded bread rings you see on the streets of Greece (koulouria thessalonikis). But then there’s the rustic-looking hortopita with wild greens and feta and a braided edge, a specialty from the Northern Greek area where Dimitrios is from (Serres). There’s also the rectangular cheese bougasta with tangy feta that they cut into slices, or get a slice filled with spinach and cheese, and then there’s a version with sweet custard cream inside (bougatsa me krema) that gets chopped up into squares, with cinnamon on top and it’s simply incredible. You have to try it—the layers of the crisp pastry that contrast the custardy filling are a delight.\u003c/p>\n\u003cfigure id=\"attachment_131816\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/moussaka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">There are trays of moussaka and pastitsio you can warm up at home. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can take home a little tray of pastitsio that you can warm up later for dinner, which comes with layers of Greek tube pasta, seasoned ground beef, cheese, and it's covered with béchamel on top. Let me tell you, after you warm that baby up in your oven, and get the top all nice and golden, you will be happy with your life choices. (There’s also moussaka you can bring home.) They are both $15 and offer two hearty portions.\u003c/p>\n\u003cfigure id=\"attachment_131817\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tahinopita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The unique tahinopita, a roll topped with sweet tahini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The counter is full of sweets under glass domes, including baklava made with walnut, koulourakia (a classic citrus-butter cookie), loukoumi, molasses cookies, and I was so lucky to try some holiday cookies. (Don’t let the lack of signage deter you—Katerina is happy to tell you what everything is.) In the case, there was also a semolina-coconut cake soaked with syrup, revani. And don’t miss the tahinopita: a breakfast roll with a layer of sweet tahini crumble on top—it’s marvelous with your coffee.\u003c/p>\n\u003cfigure id=\"attachment_131818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/sweet-bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The sweet bougatsa, with sweet custard crème. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have two imported frozen strained Greek yogurt flavors, either original (tart) or vanilla, which you can top with honey syrup, sour cherry syrup, or baklava crumbles. There’s full Greek or Italian coffee service (including a cappuccino freddo!), a bunch of pita sandwiches, salads, and Katerina made me her favorite snack (which is not on the menu): fluffy pita topped with caramelized onions and feta that gets warmed up in the oven, and then finished with a glug of Greek olive oil. (They should really put it on the menu.)\u003c/p>\n\u003cfigure id=\"attachment_131819\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/onion-feta-pita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu pita with caramelized onions and feta. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lovingly curated retail offering includes imported feta, olive oils, wines, beers, jams, honeys, candy, yogurt, juices, and all kinds of nostalgic treats. Anyone who is Greek is going to be in heaven here, while food lovers have a lot to explore and stock their pantry with. There’s a counter up against the brick wall where you can perch, or you can get your treats to go, and they also offer catering. The weekly hours can make it tricky to visit, but it’s a worthy mission.\u003c/p>\n\u003ch2>An Obscure Danish You Should Meet\u003c/h2>\n\u003cp>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2YAKZDSaQBH2\">1906 Market St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 7:30am–3pm, Sat–Sun 9am-3pm\u003c/p>\n\u003cfigure id=\"attachment_131821\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tebirkes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Danish tebirkes at Kantine. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Scandinavian-inspired \u003cstrong>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003c/strong> on Market Street has a variety of baked treats and breads from chef-owner Nichole Accettola, and there’s a special danish she’s making that you won’t find anywhere else in the city: terbirkes. (If you have seen it somewhere else, please let me know!) It’s about the size of a typical pain au chocolat, but the flaky pastry is topped with a full blanket of poppy seeds, and inside is a creamy almond filling, ever-so-lightly sweet. It offers a unique pairing of flavors and textures, one that will keep you mulling as you nibble. This is a classic pastry from Denmark, but the only place I’ve ever had it in the U.S. was in New York, from Bien Cuit. So here’s something delicious for you fellow poppy seed and almond lovers to track down to enjoy with your morning coffee. (Just be sure to check your teeth after you eat it.)\u003c/p>\n\u003ch2>Celebrate the Launch of California Eating\u003c/h2>\n\u003cp>BiteUnite\u003cbr>\n\u003ca href=\"https://goo.gl/maps/17dRNJgDtCJ2\">600 S. Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nSaturday, January 5, 5pm–8pm\u003cbr>\nFree\u003c/p>\n\u003cfigure id=\"attachment_131827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg\" alt=\"Pick up the inaugural issue of California Eating at a release party.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up the inaugural issue of California Eating at a release party. \u003ccite>(Tamara Palmer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local writer Tamara Palmer took on the hefty task of launching a new quarterly publication, \u003cem>\u003ca href=\"https://www.californiaeating.com\">California Eating\u003c/a>\u003c/em>. She’s describing it as a small-batch food zine, and she's doing her own photography as well. It’s fun, quirky, and highlights dishes, people, and food culture from all over California. She's holding a release party on January 5, where you can pick up the inaugural issue, get some cute merch (some for free and some for purchase), and enjoy bites by Dario Barbone, Jake Godby (of Humphry Slocombe, making his infamous duck fat Chex mix), Jasleen Kaur (paneer in different flavors), and Luis Villavelazquez (dragon beard candy).\u003c/p>\n\u003cp>The event is free, bites are free, and the magazine is $20 for the first issue. Or, you can get Issue 1 for free if you pre-order Issue 2 and a special California Eating x Charles Chocolates collaborative candy bar on Kickstarter while at the event.\u003c/p>\n\u003cp>If you can’t make it, you can pick up a copy at \u003ca href=\"http://www.vinyldreamssf.com\">Vinyl Dreams\u003c/a> (593 Haight Street) and \u003ca href=\"http://www.douglassf.com\">Douglas\u003c/a> (1598 Sanchez Street), or order it \u003ca href=\"http://www.blurb.com/b/9192430-california-eating\">online\u003c/a>. Look for Palmer's second Kickstarter campaign in January to produce the limited first edition (100 copies) of the second issue, which will include that collaborative chocolate bar. A monthly podcast is also coming in 2019.\u003c/p>\n\u003ch2>A Dream Event for Cheese Lovers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nThe Midway\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iu7NeFgBHLE2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSunday, January 13, 3pm\u003cbr>\n\u003ca href=\"https://www.cheesemongerinvitational.com/tickets\">Tickets\u003c/a>: $65 + $3.27 service fee\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/cheesemonger.jpg\" alt=\"Eat all the cheese at The Cheesemonger Invitational\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat all the cheese at The Cheesemonger Invitational. \u003ccite>(Ellen Mary Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese fans, this event is for you: \u003cstrong>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003c/strong> returns to San Francisco on January 13, and this year’s competition (the sixth) will be in a bigger venue (The Midway) with the doors opening earlier too. Cheesemongers from around the country will compete on a variety of tests (like cutting, wrapping, blind taste tests) and then guests get to enjoy the fruits of their labor starting at 3pm: unlimited cheese bites, pairing bites, and perfect bites.\u003c/p>\n\u003cp>Award-winning cheesemakers will be featured throughout the event, including Cowgirl Creamery, The Cellars at Jasper Hill, Neal’s Yard Dairy, Vermont Creamery, Essex Street Cheese, and many more. There will also be fondue, grilled cheese, arancini, and many other cheesy bites.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>21 and over. Drinks are not included in the ticket price.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131810/table-talk-handmade-dumplings-greek-treats-and-a-very-cheesy-event","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_188","bayareabites_1653","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1807"],"featImg":"bayareabites_131812","label":"bayareabites_16115"},"bayareabites_130560":{"type":"posts","id":"bayareabites_130560","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130560","score":null,"sort":[1537809135000]},"guestAuthors":[],"slug":"table-talk-drag-brunch-the-cheese-school-manresa-and-greens-return","title":"Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return","publishDate":1537809135,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones (and other changes, like new menus and more), The Cheese School has reopened and expanded into a spiffy new location in Ghirardelli Square, and both Manresa and Greens return like phoenixes from the ashes after both suffered fires.\u003c/p>\n\u003ch2>Sundays Are the Fun Kind of Drag at the Newly Launched MORE!Jones\u003c/h2>\n\u003cp>\u003ca href=\"http://620-jones.com\">MORE!Jones\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/e4F19zAzPSD2\">620 Jones St., San Francisco\u003c/a>\u003cbr>\nBrunch is Sun 11am-3pm\u003cbr>\nDinner is Tue-Sat 5pm-9pm (bar until 12am and Fri–Sat until 2am)\u003c/p>\n\u003cfigure id=\"attachment_130562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/juanita-more-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The hostess with the mostess (and the MORE!ness): Juanita MORE! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to add some sequins and sass to your Sunday brunch? You’re going to want to head over to Jones in Lower Nob Hill for \u003ca href=\"http://juanitamore.com/\">\u003cb>Juanita MORE!\u003c/b>\u003c/a>'s new Sunday drag brunch, which is perfectly timed with our sunny Indian Summer weather. The spacious and plant-filled patio, which is a bit enclosed from our SF wind, is also the runway and stage for the drag performances that happen every 30 minutes (from 12pm–2pm). Performers slink and shimmy between the tables, so get those dollar bills ready.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/drag-voodonna-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">While brunch was being served, Voodonna Black was serving looks. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drag icon Juanita More! is known for her parties (including her famed Pride party), her tireless charitable work, and she’s also known for her cooking. But she’s moved out of her tiny Tenderloin kitchen and is now overseeing the restaurant menus and banquet services at Jones, with chef Cory Armenta (Fork & Spoon Productions, Hecho, Hi Tops) and food stylist \u003ca href=\"https://www.colechurch.com/\">Cole Church\u003c/a> helping to execute her new vision. Meet \u003cstrong>MORE!Jones\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_130570\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hangovah-pizza-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Juanita's Hangovah Pizza. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://620-jones.com/menu/dinner/\">menu\u003c/a> has more Latin-Mediterranean flavors, featuring seasonal ingredients from \u003ca href=\"http://www.feralheartfarm.com/\">Feral Heart Farm\u003c/a>, and she loves to feed people, so expect some hearty portions and dishes, from pizzas to a half-pound burger (there’s also an Impossible Burger for those who want to an alternative to the meaty one, just be sure to request a poblano chile relleno on top!). She’s also serving an affordable three-course, family-style dinner on Wednesday evenings for $35 (Sept. 26th is beef and pork meatballs!), and there’s a late-night menu with queso fundido fries.\u003c/p>\n\u003cfigure id=\"attachment_130564\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chilaquiles-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">If this chilaquiles sandwich won't save you from your hangover, nothing will. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But let’s talk about this Sunday \u003ca href=\"http://620-jones.com/menu/brunch/\">brunch\u003c/a> (11am–3pm): there’s an open-faced chilaquiles sandwich on the menu that clocks in at $18, but it will hold you for most of the day (it comes complete with refried beans, eggs, and jack cheese), and your table should share Juanita's hangovah pizza ($18) with bacon, mushrooms, spinach, cheese, and runny eggs. Don’t miss a side of the spicy bacon. And then there’s Biscuit Island ($15), featuring her treasured buttermilk biscuits topped with seasonal fruit and vanilla ice cream. Grab some spoons, because everyone is gonna want to steal a bite.\u003c/p>\n\u003cfigure id=\"attachment_130565\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bacon-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Would you like a side of spicy bacon? The answer is \"yes!\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many groups of friends have pitchers of frozé on their tables, but there’s also a full bar with all kinds of cocktail options. The DJ adds to the patio party vibe, and the drag performances kick it into high gear (it’s not easy to get into full drag on a Sunday morning, especially with all that bright sunlight, so remember to tip big).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than anything, I was just so happy to see such a lively and queer SF scene, full of friends and kisses and music and fashions. It reminded me of SF party days from 20 years ago, full of fun and family—and there’s always room for more to join Juanita’s community. Because more is MORE!\u003c/p>\n\u003ch2>The Cheese School of San Francisco Has Reopened in a Fab New Location\u003c/h2>\n\u003cp>\u003ca href=\"https://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JtzTnpqivQr\">900 North Point, Suite K201, San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130571\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The new classroom comes with a view! \u003ccite>(Terese Sy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How well do you know cheese? Don’t you want to go to cheese school? You sure do, especially since \u003cstrong>\u003ca href=\"https://thecheeseschool.com%0Ahttps://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003c/strong> has just reopened in some gorgeous new digs at Ghirardelli Square. Not only is there a spacious classroom with views of the bay (a perfect place to bring people visiting from out of town, or your favorite cheese-loving local), but there’s also a cheese shop, a café, and a private dining space.\u003c/p>\n\u003cp>Owner Kiri Fisher and chef Claudia Gutierrez Smith know a thing or two about making a perfect grilled cheese sandwich and mac and cheese, and there are also salads, soups, and snacks on the all-day menu. And Raclette.\u003c/p>\n\u003cp>Swing by the cheese counter before a party (cheesemongers will be at the ready to make suggestions and offer tastes) and there are grab-and-go cases with picnic-ready items, plus chilled wine, beer, and non-alcoholic beverages. Fisher designed this new two-level location to appeal to locals and tourists alike—take a look at the \u003ca href=\"https://thecheeseschool.com/collections/classes\">fall classes\u003c/a> (cheese and cider, Italian softies, and more!), or stand by for new drop-in classes on Friday afternoons.\u003c/p>\n\u003ch2>\u003cb>Manresa Reopens After a Second Fire \u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YqRGbYAA6iq\">320 Village Ln., Los Gatos\u003c/a>\u003cbr>\nOpen Wed–Sun at 5:30pm for dinner\u003c/p>\n\u003cfigure id=\"attachment_130568\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Manresa-Exterior-photo-credit-David-Spiegelman-Wagstaff-Digital-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Manresa in Los Gatos. \u003ccite>(David Spiegelman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Los Gatos has its crown jewel back in place: after suffering a fire on July 16 (fortunately, no one was injured), the three-Michelin-star restaurant \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/about/\">Manresa\u003c/a>\u003c/strong> has reopened after a two-month closure. The kitchen had a partial rebuild, and new carpeting and light fixtures are in place as well. This was the second fire the restaurant has suffered in the past four years—in 2014, a fire closed the restaurant for six months.\u003c/p>\n\u003cp>Chef David Kinch has had a little extra time to work on new dishes during this latest closure, so half of the dishes on the menu are new. His highly seasonal menu will be showcasing beautiful end-of-summer produce (there will be tomatoes!), so book your table and salute the season while welcoming the team back to their nest, again.\u003c/p>\n\u003ch2>Greens Returns October 15 After a Kitchen Fire\u003c/h2>\n\u003cp>\u003ca href=\"http://greensrestaurant.com\">Greens\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmTaqKajgvp\">Landmark Building A, Fort Mason Center, 2 Marina Blvd., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130574\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/GREENS-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\">\u003cfigcaption class=\"wp-caption-text\">A selection of Greens Restaurant autumn dishes, including fire-roasted poblano chile, Green Gulch lettuces and purslane, butternut squash soup, and seasonal sampler. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another beloved restaurant that is coming back after suffering a fire is \u003ca href=\"http://greensrestaurant.com\">\u003cb>Greens\u003c/b>\u003c/a> at Fort Mason. The kitchen hood fire happened just before dinner service on June 20, and they are now reopening four months later on October 15. And not a moment too soon: the restaurant is celebrating 40 years in 2019, and now it’s going to have a repaired kitchen and restored main dining room to take it into the next upcoming decades. The reservation book is open!\u003c/p>\n\u003cp>Executive chef Annie Somerville, who has been celebrating vegetables at the restaurant since 1985, is also preparing for semi-retirement next year, but she will continue to oversee the culinary vision and her shopping schedule for the restaurant at the Ferry Plaza Farmers Market.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For now, Somerville and her team are thrilled to return to their kitchen next month and greet their guests with new and garden-fresh vegetarian dishes, and their classics, too. The restaurant was opened by the San Francisco Zen Center, which also owns Green Gulch Farm, which provides the restaurant with organic produce year-round from its organic farm and garden.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones and...more!","status":"publish","parent":0,"modified":1538179365,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1308},"headData":{"title":"Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return | KQED","description":"This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones and...more!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return","datePublished":"2018-09-24T17:12:15.000Z","dateModified":"2018-09-29T00:02:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130560 https://ww2.kqed.org/bayareabites/?p=130560","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/24/table-talk-drag-brunch-the-cheese-school-manresa-and-greens-return/","disqusTitle":"Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return","path":"/bayareabites/130560/table-talk-drag-brunch-the-cheese-school-manresa-and-greens-return","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones (and other changes, like new menus and more), The Cheese School has reopened and expanded into a spiffy new location in Ghirardelli Square, and both Manresa and Greens return like phoenixes from the ashes after both suffered fires.\u003c/p>\n\u003ch2>Sundays Are the Fun Kind of Drag at the Newly Launched MORE!Jones\u003c/h2>\n\u003cp>\u003ca href=\"http://620-jones.com\">MORE!Jones\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/e4F19zAzPSD2\">620 Jones St., San Francisco\u003c/a>\u003cbr>\nBrunch is Sun 11am-3pm\u003cbr>\nDinner is Tue-Sat 5pm-9pm (bar until 12am and Fri–Sat until 2am)\u003c/p>\n\u003cfigure id=\"attachment_130562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/juanita-more-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The hostess with the mostess (and the MORE!ness): Juanita MORE! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to add some sequins and sass to your Sunday brunch? You’re going to want to head over to Jones in Lower Nob Hill for \u003ca href=\"http://juanitamore.com/\">\u003cb>Juanita MORE!\u003c/b>\u003c/a>'s new Sunday drag brunch, which is perfectly timed with our sunny Indian Summer weather. The spacious and plant-filled patio, which is a bit enclosed from our SF wind, is also the runway and stage for the drag performances that happen every 30 minutes (from 12pm–2pm). Performers slink and shimmy between the tables, so get those dollar bills ready.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/drag-voodonna-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">While brunch was being served, Voodonna Black was serving looks. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drag icon Juanita More! is known for her parties (including her famed Pride party), her tireless charitable work, and she’s also known for her cooking. But she’s moved out of her tiny Tenderloin kitchen and is now overseeing the restaurant menus and banquet services at Jones, with chef Cory Armenta (Fork & Spoon Productions, Hecho, Hi Tops) and food stylist \u003ca href=\"https://www.colechurch.com/\">Cole Church\u003c/a> helping to execute her new vision. Meet \u003cstrong>MORE!Jones\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_130570\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hangovah-pizza-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Juanita's Hangovah Pizza. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://620-jones.com/menu/dinner/\">menu\u003c/a> has more Latin-Mediterranean flavors, featuring seasonal ingredients from \u003ca href=\"http://www.feralheartfarm.com/\">Feral Heart Farm\u003c/a>, and she loves to feed people, so expect some hearty portions and dishes, from pizzas to a half-pound burger (there’s also an Impossible Burger for those who want to an alternative to the meaty one, just be sure to request a poblano chile relleno on top!). She’s also serving an affordable three-course, family-style dinner on Wednesday evenings for $35 (Sept. 26th is beef and pork meatballs!), and there’s a late-night menu with queso fundido fries.\u003c/p>\n\u003cfigure id=\"attachment_130564\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chilaquiles-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">If this chilaquiles sandwich won't save you from your hangover, nothing will. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But let’s talk about this Sunday \u003ca href=\"http://620-jones.com/menu/brunch/\">brunch\u003c/a> (11am–3pm): there’s an open-faced chilaquiles sandwich on the menu that clocks in at $18, but it will hold you for most of the day (it comes complete with refried beans, eggs, and jack cheese), and your table should share Juanita's hangovah pizza ($18) with bacon, mushrooms, spinach, cheese, and runny eggs. Don’t miss a side of the spicy bacon. And then there’s Biscuit Island ($15), featuring her treasured buttermilk biscuits topped with seasonal fruit and vanilla ice cream. Grab some spoons, because everyone is gonna want to steal a bite.\u003c/p>\n\u003cfigure id=\"attachment_130565\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bacon-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Would you like a side of spicy bacon? The answer is \"yes!\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many groups of friends have pitchers of frozé on their tables, but there’s also a full bar with all kinds of cocktail options. The DJ adds to the patio party vibe, and the drag performances kick it into high gear (it’s not easy to get into full drag on a Sunday morning, especially with all that bright sunlight, so remember to tip big).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than anything, I was just so happy to see such a lively and queer SF scene, full of friends and kisses and music and fashions. It reminded me of SF party days from 20 years ago, full of fun and family—and there’s always room for more to join Juanita’s community. Because more is MORE!\u003c/p>\n\u003ch2>The Cheese School of San Francisco Has Reopened in a Fab New Location\u003c/h2>\n\u003cp>\u003ca href=\"https://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JtzTnpqivQr\">900 North Point, Suite K201, San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130571\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The new classroom comes with a view! \u003ccite>(Terese Sy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How well do you know cheese? Don’t you want to go to cheese school? You sure do, especially since \u003cstrong>\u003ca href=\"https://thecheeseschool.com%0Ahttps://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003c/strong> has just reopened in some gorgeous new digs at Ghirardelli Square. Not only is there a spacious classroom with views of the bay (a perfect place to bring people visiting from out of town, or your favorite cheese-loving local), but there’s also a cheese shop, a café, and a private dining space.\u003c/p>\n\u003cp>Owner Kiri Fisher and chef Claudia Gutierrez Smith know a thing or two about making a perfect grilled cheese sandwich and mac and cheese, and there are also salads, soups, and snacks on the all-day menu. And Raclette.\u003c/p>\n\u003cp>Swing by the cheese counter before a party (cheesemongers will be at the ready to make suggestions and offer tastes) and there are grab-and-go cases with picnic-ready items, plus chilled wine, beer, and non-alcoholic beverages. Fisher designed this new two-level location to appeal to locals and tourists alike—take a look at the \u003ca href=\"https://thecheeseschool.com/collections/classes\">fall classes\u003c/a> (cheese and cider, Italian softies, and more!), or stand by for new drop-in classes on Friday afternoons.\u003c/p>\n\u003ch2>\u003cb>Manresa Reopens After a Second Fire \u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YqRGbYAA6iq\">320 Village Ln., Los Gatos\u003c/a>\u003cbr>\nOpen Wed–Sun at 5:30pm for dinner\u003c/p>\n\u003cfigure id=\"attachment_130568\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Manresa-Exterior-photo-credit-David-Spiegelman-Wagstaff-Digital-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Manresa in Los Gatos. \u003ccite>(David Spiegelman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Los Gatos has its crown jewel back in place: after suffering a fire on July 16 (fortunately, no one was injured), the three-Michelin-star restaurant \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/about/\">Manresa\u003c/a>\u003c/strong> has reopened after a two-month closure. The kitchen had a partial rebuild, and new carpeting and light fixtures are in place as well. This was the second fire the restaurant has suffered in the past four years—in 2014, a fire closed the restaurant for six months.\u003c/p>\n\u003cp>Chef David Kinch has had a little extra time to work on new dishes during this latest closure, so half of the dishes on the menu are new. His highly seasonal menu will be showcasing beautiful end-of-summer produce (there will be tomatoes!), so book your table and salute the season while welcoming the team back to their nest, again.\u003c/p>\n\u003ch2>Greens Returns October 15 After a Kitchen Fire\u003c/h2>\n\u003cp>\u003ca href=\"http://greensrestaurant.com\">Greens\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmTaqKajgvp\">Landmark Building A, Fort Mason Center, 2 Marina Blvd., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130574\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/GREENS-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\">\u003cfigcaption class=\"wp-caption-text\">A selection of Greens Restaurant autumn dishes, including fire-roasted poblano chile, Green Gulch lettuces and purslane, butternut squash soup, and seasonal sampler. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another beloved restaurant that is coming back after suffering a fire is \u003ca href=\"http://greensrestaurant.com\">\u003cb>Greens\u003c/b>\u003c/a> at Fort Mason. The kitchen hood fire happened just before dinner service on June 20, and they are now reopening four months later on October 15. And not a moment too soon: the restaurant is celebrating 40 years in 2019, and now it’s going to have a repaired kitchen and restored main dining room to take it into the next upcoming decades. The reservation book is open!\u003c/p>\n\u003cp>Executive chef Annie Somerville, who has been celebrating vegetables at the restaurant since 1985, is also preparing for semi-retirement next year, but she will continue to oversee the culinary vision and her shopping schedule for the restaurant at the Ferry Plaza Farmers Market.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For now, Somerville and her team are thrilled to return to their kitchen next month and greet their guests with new and garden-fresh vegetarian dishes, and their classics, too. The restaurant was opened by the San Francisco Zen Center, which also owns Green Gulch Farm, which provides the restaurant with organic produce year-round from its organic farm and garden.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130560/table-talk-drag-brunch-the-cheese-school-manresa-and-greens-return","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_109","bayareabites_188","bayareabites_64","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_358","bayareabites_91"],"featImg":"bayareabites_130561","label":"bayareabites_16115"},"bayareabites_130156":{"type":"posts","id":"bayareabites_130156","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130156","score":null,"sort":[1535387040000]},"guestAuthors":[],"slug":"table-talk-september-is-full-of-great-food-eventsand-tequila","title":"Table Talk: September Is Full of Great Food Events…and Tequila!","publishDate":1535387040,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n","blocks":[],"excerpt":"September brings the SF Cheese Fest, Eat Real Festival, INFORUM with chef José Andrés, Agave Girls, and khao mun gai.","status":"publish","parent":0,"modified":1535562987,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1765},"headData":{"title":"Table Talk: September Is Full of Great Food Events…and Tequila! | KQED","description":"September brings the SF Cheese Fest, Eat Real Festival, INFORUM with chef José Andrés, Agave Girls, and khao mun gai.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Table Talk: September Is Full of Great Food Events…and Tequila!","datePublished":"2018-08-27T16:24:00.000Z","dateModified":"2018-08-29T17:16:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130156 https://ww2.kqed.org/bayareabites/?p=130156","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/27/table-talk-september-is-full-of-great-food-eventsand-tequila/","disqusTitle":"Table Talk: September Is Full of Great Food Events…and Tequila!","path":"/bayareabites/130156/table-talk-september-is-full-of-great-food-eventsand-tequila","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \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 festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \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>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130156/table-talk-september-is-full-of-great-food-eventsand-tequila","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_188","bayareabites_1244","bayareabites_64","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_3032","bayareabites_2090","bayareabites_10028","bayareabites_1875","bayareabites_15155","bayareabites_366","bayareabites_90"],"featImg":"bayareabites_130159","label":"bayareabites_16115"},"bayareabites_124469":{"type":"posts","id":"bayareabites_124469","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124469","score":null,"sort":[1516453247000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-making-your-own-cheese","title":"Bay Area Bites' Guide to Making Your Own Cheese","publishDate":1516453247,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In honor of National Cheese Lover's Day (Jan. 20), we wanted to revisit some of our favorite cheese recipes. It may sound complicated, but making your own cheese isn't \u003cem>that\u003c/em> tricky and is definitely worth it. The end result will be fresher than anything you get at the store.\u003c/p>\n\u003cp>Start with an easy ricotta and work your way up to the difficult (but delicious) mozzarella. Or, if all of that sounds too complicated, we've also included a simpler recipe for queso dip so you can get your cheese fix by the chip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\" target=\"_blank\" rel=\"noopener\">DIY Ricotta: Learn How Easy It Is\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. This is the perfect gateway cheese.\u003c/p>\n\u003cfigure id=\"attachment_124471\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\" alt=\"Ricotta cheese\" width=\"1180\" height=\"746\" class=\"size-full wp-image-124471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-520x329.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ricotta cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/\" target=\"_blank\" rel=\"noopener\">If You Can Make Ricotta, You Can Make Paneer\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first steps are exactly like making ricotta cheese. You’ll combine milk, buttermilk, and salt in a heavy pot, and heat it until the curds begin to separate from the whey. Then it’s time to get your hands (a little) dirty.\u003c/p>\n\u003cfigure id=\"attachment_124472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\" alt=\"Homemade paneer, seared in olive oil\" width=\"1920\" height=\"1271\" class=\"size-full wp-image-124472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-520x344.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade paneer, seared in olive oil \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/29/diy-feta-cheese-homemade-fresh-cheese-is-easy-to-make-and-better-than-store-bought/\" target=\"_blank\" rel=\"noopener\">Homemade Feta Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You’ll need to order a few supplies from a cheesemaking supply store, but you can use them again and again. To make feta, start with cow, sheep, or goat's milk — and be prepared to wait five days for your fresh, creamy cheese.\u003c/p>\n\u003cfigure id=\"attachment_124470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\" alt=\"Homemade Feta Cheese\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Feta Cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/24/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella/\" target=\"_blank\" rel=\"noopener\">Make the Holy Grail of DIY Fresh Cheese: Mozzarella\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mozzarella really comes down to the milk. More than any other fresh cheese, it's highly dependent on how and when milk was procured, pasteurized, and opened. It may take some practice, and multiple batches, before you create perfect mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_124473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-124473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" rel=\"noopener\" target=\"_blank\">Tex-Mex Chile Con Queso Dip\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. \u003c/p>\n\u003cfigure id=\"attachment_124475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Celebrate National Cheese Lover's Day by making your own cheese (and eating it).","status":"publish","parent":0,"modified":1547229375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":351},"headData":{"title":"Bay Area Bites' Guide to Making Your Own Cheese | KQED","description":"Celebrate National Cheese Lover's Day by making your own cheese (and eating it).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites' Guide to Making Your Own Cheese","datePublished":"2018-01-20T13:00:47.000Z","dateModified":"2019-01-11T17:56:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124469 https://ww2.kqed.org/bayareabites/?p=124469","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/20/bay-area-bites-guide-to-making-your-own-cheese/","disqusTitle":"Bay Area Bites' Guide to Making Your Own Cheese","path":"/bayareabites/124469/bay-area-bites-guide-to-making-your-own-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In honor of National Cheese Lover's Day (Jan. 20), we wanted to revisit some of our favorite cheese recipes. It may sound complicated, but making your own cheese isn't \u003cem>that\u003c/em> tricky and is definitely worth it. The end result will be fresher than anything you get at the store.\u003c/p>\n\u003cp>Start with an easy ricotta and work your way up to the difficult (but delicious) mozzarella. Or, if all of that sounds too complicated, we've also included a simpler recipe for queso dip so you can get your cheese fix by the chip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\" target=\"_blank\" rel=\"noopener\">DIY Ricotta: Learn How Easy It Is\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. This is the perfect gateway cheese.\u003c/p>\n\u003cfigure id=\"attachment_124471\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg\" alt=\"Ricotta cheese\" width=\"1180\" height=\"746\" class=\"size-full wp-image-124471\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/final-evoo-3-new-1180x746-520x329.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ricotta cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/\" target=\"_blank\" rel=\"noopener\">If You Can Make Ricotta, You Can Make Paneer\u003c/a>\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>The first steps are exactly like making ricotta cheese. You’ll combine milk, buttermilk, and salt in a heavy pot, and heat it until the curds begin to separate from the whey. Then it’s time to get your hands (a little) dirty.\u003c/p>\n\u003cfigure id=\"attachment_124472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg\" alt=\"Homemade paneer, seared in olive oil\" width=\"1920\" height=\"1271\" class=\"size-full wp-image-124472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/fried-paneer-new-1920x1271-520x344.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade paneer, seared in olive oil \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/29/diy-feta-cheese-homemade-fresh-cheese-is-easy-to-make-and-better-than-store-bought/\" target=\"_blank\" rel=\"noopener\">Homemade Feta Cheese\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>You’ll need to order a few supplies from a cheesemaking supply store, but you can use them again and again. To make feta, start with cow, sheep, or goat's milk — and be prepared to wait five days for your fresh, creamy cheese.\u003c/p>\n\u003cfigure id=\"attachment_124470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/cubed-feta.jpg\" alt=\"Homemade Feta Cheese\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/cubed-feta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Feta Cheese \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/24/learn-to-make-the-holy-grail-of-diy-fresh-cheese-mozzarella/\" target=\"_blank\" rel=\"noopener\">Make the Holy Grail of DIY Fresh Cheese: Mozzarella\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mozzarella really comes down to the milk. More than any other fresh cheese, it's highly dependent on how and when milk was procured, pasteurized, and opened. It may take some practice, and multiple batches, before you create perfect mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_124473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-124473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" rel=\"noopener\" target=\"_blank\">Tex-Mex Chile Con Queso Dip\u003c/a> \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Take this decadent snack one step up the ladder, and make it with real cheese, plus some buttery sautéed onions and jalapenos. \u003c/p>\n\u003cfigure id=\"attachment_124475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/queso-final-overhead.jpg\" alt=\"Tex-Mex Chile Con Queso Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-124475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/queso-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124469/bay-area-bites-guide-to-making-your-own-cheese","authors":["5485","5015","5014"],"categories":["bayareabites_188","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_14750","bayareabites_987","bayareabites_13419","bayareabites_14738"],"featImg":"bayareabites_124476","label":"bayareabites"},"bayareabites_119510":{"type":"posts","id":"bayareabites_119510","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119510","score":null,"sort":[1501602499000]},"guestAuthors":[],"slug":"if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","title":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin","publishDate":1501602499,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.","status":"publish","parent":0,"modified":1501716426,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1173},"headData":{"title":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin | KQED","description":"Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin","datePublished":"2017-08-01T15:48:19.000Z","dateModified":"2017-08-02T23:27:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119510 https://ww2.kqed.org/bayareabites/?p=119510","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/01/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin/","disqusTitle":"If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin","source":"DIY, Foraging, Urban Homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/119510/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\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 goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119510/if-you-can-make-ricotta-you-can-make-paneer-its-sear-able-cousin","authors":["5485"],"categories":["bayareabites_188","bayareabites_2638","bayareabites_11028","bayareabites_4084","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_324","bayareabites_15928","bayareabites_1893"],"featImg":"bayareabites_119514","label":"source_bayareabites_119510"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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