From Bacon to Bounce: Twerking and Pigging out at Outside Lands
10 Farmers and Food Crafters to Follow
Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote
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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"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_99122":{"type":"posts","id":"bayareabites_99122","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99122","score":null,"sort":[1439017771000]},"guestAuthors":[],"slug":"foodie-guide-to-outside-lands-2015","title":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend","publishDate":1439017771,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.","status":"publish","parent":0,"modified":1439136584,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1728},"headData":{"title":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend | KQED","description":"Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend","datePublished":"2015-08-08T07:09:31.000Z","dateModified":"2015-08-09T16:09:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99122 http://ww2.kqed.org/bayareabites/?p=99122","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/08/foodie-guide-to-outside-lands-2015/","disqusTitle":"GUIDE: Here's What You Need to Eat at Outside Lands This Weekend","path":"/bayareabites/99122/foodie-guide-to-outside-lands-2015","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99122/foodie-guide-to-outside-lands-2015","authors":["3243","5014"],"categories":["bayareabites_109","bayareabites_50","bayareabites_13746","bayareabites_1875","bayareabites_10851","bayareabites_10","bayareabites_90","bayareabites_181"],"tags":["bayareabites_1123","bayareabites_8369","bayareabites_14695","bayareabites_2565","bayareabites_2599","bayareabites_443"],"featImg":"bayareabites_99155","label":"bayareabites"},"bayareabites_96513":{"type":"posts","id":"bayareabites_96513","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96513","score":null,"sort":[1434041953000]},"guestAuthors":[],"slug":"guide-bay-area-restaurants-on-film-for-hungry-movie-buffs","title":"GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)","publishDate":1434041953,"format":"aside","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A tour of the Bay Area eateries that have graced the silver screen over the years.","status":"publish","parent":0,"modified":1450204158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1881},"headData":{"title":"GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs) | KQED","description":"A tour of the Bay Area eateries that have graced the silver screen over the years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)","datePublished":"2015-06-11T16:59:13.000Z","dateModified":"2015-12-15T18:29:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96513 http://ww2.kqed.org/bayareabites/?p=96513","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/11/guide-bay-area-restaurants-on-film-for-hungry-movie-buffs/","disqusTitle":"GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)","path":"/bayareabites/96513/guide-bay-area-restaurants-on-film-for-hungry-movie-buffs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\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>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96513/guide-bay-area-restaurants-on-film-for-hungry-movie-buffs","authors":["3243"],"series":["bayareabites_15150"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_8770","bayareabites_2407","bayareabites_1865","bayareabites_2090","bayareabites_13746","bayareabites_334","bayareabites_45","bayareabites_10851","bayareabites_1807","bayareabites_90","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_14453","bayareabites_14538","bayareabites_14536","bayareabites_14773","bayareabites_143","bayareabites_13419","bayareabites_1223","bayareabites_3472","bayareabites_14535","bayareabites_14745","bayareabites_14540","bayareabites_14539","bayareabites_12928","bayareabites_14537"],"featImg":"bayareabites_96536","label":"bayareabites_15150"},"bayareabites_91098":{"type":"posts","id":"bayareabites_91098","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91098","score":null,"sort":[1418920408000]},"guestAuthors":[],"slug":"happy-79th-birthday-jacques-pepin","title":"Happy 79th Birthday, Jacques Pépin!","publishDate":1418920408,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91100\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\" alt=\"Happy 79th Birthday Jacques Pépin! Photos and animation: Wendy Goodfriend\" width=\"800\" height=\"533\" class=\"size-full wp-image-91100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy 79th Birthday Jacques Pépin!\u003c/figcaption>\u003c/figure>\n\u003cp>Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series \u003cem>Jacques Pépin: Heart & Soul\u003c/em> in October and here are some behind-the-scenes photos from the taping to add to the celebration.\u003c/p>\n\u003cp>But first a bit of visual history...\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120\"]\u003c/p>\n\u003cp>Here is a sneak peak of the production process on set and in the back kitchen of \u003cem>Jacques Pépin: Heart & Soul\u003c/em> at KQED studios. Jacques' final series will be airing in autumn of 2015 to coincide with his upcoming 80th birthday.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165\"]\u003c/p>\n\u003cp>\u003cem>All behind-the-scenes photos and animation by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series Jacques Pépin: Heart & Soul in October and here are some behind-the-scenes photos from the taping to add to the celebration.","status":"publish","parent":0,"modified":1419013505,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":188},"headData":{"title":"Happy 79th Birthday, Jacques Pépin! | KQED","description":"Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series Jacques Pépin: Heart & Soul in October and here are some behind-the-scenes photos from the taping to add to the celebration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Happy 79th Birthday, Jacques Pépin!","datePublished":"2014-12-18T16:33:28.000Z","dateModified":"2014-12-19T18:25:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91098 http://blogs.kqed.org/bayareabites/?p=91098","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/18/happy-79th-birthday-jacques-pepin/","disqusTitle":"Happy 79th Birthday, Jacques Pépin!","path":"/bayareabites/91098/happy-79th-birthday-jacques-pepin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91100\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\" alt=\"Happy 79th Birthday Jacques Pépin! Photos and animation: Wendy Goodfriend\" width=\"800\" height=\"533\" class=\"size-full wp-image-91100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy 79th Birthday Jacques Pépin!\u003c/figcaption>\u003c/figure>\n\u003cp>Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series \u003cem>Jacques Pépin: Heart & Soul\u003c/em> in October and here are some behind-the-scenes photos from the taping to add to the celebration.\u003c/p>\n\u003cp>But first a bit of visual history...\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is a sneak peak of the production process on set and in the back kitchen of \u003cem>Jacques Pépin: Heart & Soul\u003c/em> at KQED studios. Jacques' final series will be airing in autumn of 2015 to coincide with his upcoming 80th birthday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>All behind-the-scenes photos and animation by Wendy Goodfriend\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91098/happy-79th-birthday-jacques-pepin","authors":["5014"],"categories":["bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_45","bayareabites_10851"],"tags":["bayareabites_13711","bayareabites_242","bayareabites_83"],"featImg":"bayareabites_91099","label":"bayareabites"},"bayareabites_88523":{"type":"posts","id":"bayareabites_88523","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88523","score":null,"sort":[1413293276000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-east-bay-bagels","title":"Bay Area Bites Guide to 10 Favorite East Bay Bagels","publishDate":1413293276,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88604,88609,88603,88605,88606\"]\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88611,88612,88610,88614,88613\"]\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88651,88652,88658,88657,88650,88653,88654\"]\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88618,88617,88616,88619\"]\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88622,88621,88620,88623,88624\"]\u003c/p>\n\u003cp>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88626,88627,88625,88628,88629\"]\u003c/p>\n\u003cp>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88631,88632,88633,88630,88634\"]\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88637,88636,88635,88639,88638\"]\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88641,88644,88640,88642,88643\"]\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88646,88647\"]\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n","blocks":[],"excerpt":"Don't listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay. ","status":"publish","parent":0,"modified":1481594349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1558},"headData":{"title":"Bay Area Bites Guide to 10 Favorite East Bay Bagels | KQED","description":"Don't listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 10 Favorite East Bay Bagels","datePublished":"2014-10-14T13:27:56.000Z","dateModified":"2016-12-13T01:59:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88523 http://blogs.kqed.org/bayareabites/?p=88523","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/","disqusTitle":"Bay Area Bites Guide to 10 Favorite East Bay Bagels","path":"/bayareabites/88523/bay-area-bites-guide-to-10-favorite-east-bay-bagels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88604,88609,88603,88605,88606","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88611,88612,88610,88614,88613","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88651,88652,88658,88657,88650,88653,88654","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88618,88617,88616,88619","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88622,88621,88620,88623,88624","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88626,88627,88625,88628,88629","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88631,88632,88633,88630,88634","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88637,88636,88635,88639,88638","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88641,88644,88640,88642,88643","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"88646,88647","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\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>\u003ca href=\"http://www.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88523/bay-area-bites-guide-to-10-favorite-east-bay-bagels","authors":["5566"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_10851","bayareabites_1807"],"tags":["bayareabites_10891","bayareabites_13880","bayareabites_10831","bayareabites_12437","bayareabites_13877","bayareabites_10890","bayareabites_13876","bayareabites_12069","bayareabites_11449","bayareabites_12574","bayareabites_13879","bayareabites_13878","bayareabites_13875"],"featImg":"bayareabites_88661","label":"bayareabites"},"bayareabites_86326":{"type":"posts","id":"bayareabites_86326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86326","score":null,"sort":[1409247898000]},"guestAuthors":[],"slug":"bay-area-labor-day-weekend-peak-of-summer-bbq-menu","title":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","publishDate":1409247898,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.","status":"publish","parent":0,"modified":1441474040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":441},"headData":{"title":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu | KQED","description":"Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","datePublished":"2014-08-28T17:44:58.000Z","dateModified":"2015-09-05T17:27:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86326 http://blogs.kqed.org/bayareabites/?p=86326","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/bay-area-labor-day-weekend-peak-of-summer-bbq-menu/","disqusTitle":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","path":"/bayareabites/86326/bay-area-labor-day-weekend-peak-of-summer-bbq-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\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/86326/bay-area-labor-day-weekend-peak-of-summer-bbq-menu","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_278","bayareabites_13752","bayareabites_515","bayareabites_3050","bayareabites_12805","bayareabites_11765","bayareabites_577","bayareabites_13751","bayareabites_9329","bayareabites_1815","bayareabites_13692","bayareabites_13730"],"featImg":"bayareabites_86860","label":"bayareabites"},"bayareabites_85921":{"type":"posts","id":"bayareabites_85921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85921","score":null,"sort":[1407887004000]},"guestAuthors":[],"slug":"outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal","title":"Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal","publishDate":1407887004,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=QhJaf0MXvLs]\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86004,86037,86036,86005,86006,86002,86007,85986\"]\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoking a cigarette.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\" alt=\"United States of Marijuana. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">United States of Marijuana.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\" alt=\"24 Bottles of None of Your Fucking Business at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=qMHgKyi8B-E]\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd for Duck Sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.","status":"publish","parent":0,"modified":1411660828,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":235},"headData":{"title":"Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal | KQED","description":"This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal","datePublished":"2014-08-12T23:43:24.000Z","dateModified":"2014-09-25T16:00:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85921 http://blogs.kqed.org/bayareabites/?p=85921","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/12/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal/","disqusTitle":"Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal","path":"/bayareabites/85921/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/QhJaf0MXvLs'\n title='//www.youtube.com/embed/QhJaf0MXvLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"86004,86037,86036,86005,86006,86002,86007,85986","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoking a cigarette.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\" alt=\"United States of Marijuana. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">United States of Marijuana.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\" alt=\"24 Bottles of None of Your Fucking Business at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qMHgKyi8B-E'\n title='//www.youtube.com/embed/qMHgKyi8B-E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd for Duck Sauce.\u003c/figcaption>\u003c/figure>\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/85921/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal","authors":["5014"],"categories":["bayareabites_752","bayareabites_50","bayareabites_11028","bayareabites_2407","bayareabites_10851","bayareabites_1593"],"tags":["bayareabites_13675","bayareabites_13679","bayareabites_13683","bayareabites_2329","bayareabites_13680","bayareabites_2599"],"featImg":"bayareabites_85952","label":"bayareabites"},"bayareabites_85813":{"type":"posts","id":"bayareabites_85813","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85813","score":null,"sort":[1407725648000]},"guestAuthors":[],"slug":"from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands","title":"From Bacon to Bounce: Twerking and Pigging out at Outside Lands","publishDate":1407725648,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=pGwxP_xV450]\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n","status":"publish","parent":0,"modified":1546992948,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1509},"headData":{"title":"From Bacon to Bounce: Twerking and Pigging out at Outside Lands | KQED","description":"Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From Bacon to Bounce: Twerking and Pigging out at Outside Lands","datePublished":"2014-08-11T02:54:08.000Z","dateModified":"2019-01-09T00:15:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85813 http://blogs.kqed.org/bayareabites/?p=85813","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/","disqusTitle":"From Bacon to Bounce: Twerking and Pigging out at Outside Lands","path":"/bayareabites/85813/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pGwxP_xV450'\n title='//www.youtube.com/embed/pGwxP_xV450'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85813/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands","authors":["5412","5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_1653","bayareabites_50","bayareabites_2407","bayareabites_1875","bayareabites_10851","bayareabites_90","bayareabites_181","bayareabites_1593","bayareabites_316","bayareabites_119"],"tags":["bayareabites_14453","bayareabites_1121","bayareabites_2599"],"featImg":"bayareabites_85820","label":"bayareabites"},"bayareabites_82453":{"type":"posts","id":"bayareabites_82453","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82453","score":null,"sort":[1400869817000]},"guestAuthors":[],"slug":"10-farmers-food-crafters-follow","title":"10 Farmers and Food Crafters to Follow","publishDate":1400869817,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by \u003ca href=\"http://www.cuesa.org/article/10-farmers-and-food-crafters-follow\" target=\"_blank\">CUESA\u003c/a> (5/14/2014)\u003c/p>\n\u003cp>Behind every item at the farmers market is a story, and social media brings that story to light. Farmers and food crafters are using Instagram to share photos that take eaters behind the scenes, making an art not only of putting food on the table, but also of showing us the beauty, magic, and hard work in getting it there.\u003c/p>\n\u003cp>“Our business has so many different interesting facets, even beyond what happens inside our coffee bar and roastery,” says Ashton Goggans of \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a>. “We’re in the mountains of Latin America and East Africa, sourcing coffee from these incredibly hard-working producers, meeting their families, and walking their farms. Our Instagram feed gives us the opportunity to tell the story of all of those relationships, and to broaden people’s understanding of what a specialty coffee company does.”\u003c/p>\n\u003cp>We wanted to share some inspiring Instagram feeds from Ferry Plaza Farmers Market farmers and vendors.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.cuesa.org/seller/craftsman-and-wolves\" target=\"_blank\">Craftsman & Wolves\u003c/a> | \u003ca href=\"http://instagram.com/craftsmanwolves#\" target=\"_blank\">@craftsmanwolves\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From the folks who created the much-talked-about \u003ca href=\"http://www.cuesa.org/article/new-saturday-vendor-craftsman-and-wolves\" target=\"_blank\">Rebel Within\u003c/a>, this feed for the popular patisserie brings “food porn” to new heights, featuring delicious pastries in process.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\" alt=\"craftsman_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82480\">\u003c/a>\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.cuesa.org/seller/cremeux-ex-machina\" target=\"_blank\">Cremeux Ex Machina\u003c/a> | \u003ca href=\"http://instagram.com/cremeuxXmachina#\" target=\"_blank\">@cremeuxXmachina\u003c/a>\u003c/p>\n\u003cp>Situated on an organic dairy farm in Petaluma, Cremeux Ex Machina shares how their small-batch seasonal gelati and sorbetti are made, from pasture to spoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\" alt=\"cremeux_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82479\">\u003c/a>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.cuesa.org/seller/della-fattoria\" target=\"_blank\">Della Fattoria\u003c/a> | \u003ca href=\"http://instagram.com/dellafattoria\" target=\"_blank\">@dellafattoria\u003c/a>\u003c/p>\n\u003cp>Della Fattoria offers a window into their Petaluma-based bakery, where bakers make hand-crafted, hearth-baked bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\" alt=\"della_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82478\">\u003c/a>\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\" target=\"_blank\">Devoto Gardens & Orchards\u003c/a> | \u003ca href=\"http://instagram.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003c/p>\n\u003cp>The Devoto family in Sebastopol showcases their colorful flowers in bloom and heirloom apples ready for market (and for the cider press).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\" alt=\"devoto_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82477\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.cuesa.org/seller/frog-hollow-farm\" target=\"_blank\">Frog Hollow Farm\u003c/a> | \u003ca href=\"http://instagram.com/froghollowfarm\" target=\"_blank\">@froghollowfarm\u003c/a>\u003c/p>\n\u003cp>Frog Hollow Farm shares what it takes to grow their famed organic stone fruit (snakes and all!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\" alt=\"frog_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82476\">\u003c/a>\u003c/p>\n\u003cp>6. \u003ca href=\"http://www.cuesa.org/seller/june-taylor-company\" target=\"_blank\">June Taylor Company\u003c/a> | \u003ca href=\"http://instagram.com/jamwifey\" target=\"_blank\">@jamwifey\u003c/a>\u003c/p>\n\u003cp>Jam-maker and confectioner June Taylor provides a beautiful visual diary of her farmers market finds, food crafting process, and global travels.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\" alt=\"june_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82475\">\u003c/a>\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.cuesa.org/seller/lonely-mountain-farm\" target=\"_blank\">Lonely Mountain Farm\u003c/a> | \u003ca href=\"http://instagram.com/lonelymountainfarm\" target=\"_blank\">@lonelymountainfarm\u003c/a>\u003c/p>\n\u003cp>Young farmers in Watsonville chronicle their adventures in organic vegetable farming and raising Nigerian Dwarf goats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\" alt=\"lonely_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82474\">\u003c/a>\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cuesa.org/seller/massa-organics\" target=\"_blank\">Massa Organics\u003c/a> | \u003ca href=\"http://instagram.com/massaorganics\" target=\"_blank\">@massaorganics\u003c/a>\u003c/p>\n\u003cp>With beautiful photos of almond orchards in bloom, rice paddies, and newborn pigs and lambs, Greg Massa and Raquel Krach’s feed was recently promoted as an Instagram account to follow. They now have more than 25,000 followers!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\" alt=\"massa_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82473\">\u003c/a>\u003c/p>\n\u003cp>9. \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a> | \u003ca href=\"http://instagram.com/sightglass\" target=\"_blank\">@sightglass\u003c/a>\u003c/p>\n\u003cp>From Ethiopia to Ecuador, the globetrotting guys at the SF-based coffee roaster take us to the remote lands where they source their direct-trade coffees, and introduce us to the people who grow them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\" alt=\"sightglass_instagram_0\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82472\">\u003c/a>\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.cuesa.org/seller/swanton-berry-farm\" target=\"_blank\">Swanton Berry Farm\u003c/a> | \u003ca href=\"http://instagram.com/swantonberryfarm\" target=\"_blank\">@swantonberryfarm\u003c/a>\u003c/p>\n\u003cp>Organic strawberries fields forever—union grown at Swanton Berry Farm in Davenport.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\" alt=\"swanton_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82471\">\u003c/a>\u003c/p>\n\u003cp>There’s more where those came from! Here are some additional Instagram accounts to follow:\u003c/p>\n\u003cp>\u003ca href=\"http://instagram.com/4505meats#\" target=\"_blank\">4505 Meats\u003c/a>, \u003ca href=\"http://instagram.com/farmfreshtoyou\" target=\"_blank\">Capay Organic\u003c/a>, \u003ca href=\"http://instagram.com/cowgirlcreamery#\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://instagram.com/dirtygirlproduce\" target=\"_blank\">Dirty Girl Produce\u003c/a>, \u003ca href=\"http://instagram.com/donnastamales#\" target=\"_blank\">Donna’s Tamales\u003c/a>, \u003ca href=\"http://instagram.com/eatwellfarm#\" target=\"_blank\">Eatwell Farm\u003c/a>, \u003ca href=\"http://instagram.com/farwestfungi#\" target=\"_blank\">Far West Fungi\u003c/a>, \u003ca href=\"http://instagram.com/fattedcalf\" target=\"_blank\">Fatted Calf\u003c/a>, \u003ca href=\"http://instagram.com/hhfreshfishco#\" target=\"_blank\">H&H Fresh Fish Co.\u003c/a>, \u003ca href=\"http://instagram.com/happygirlkitchen#\" target=\"_blank\">Happy Girl Kitchen Co.\u003c/a>, \u003ca href=\"http://instagram.com/happyquailfarms\" target=\"_blank\">Happy Quail Farms\u003c/a>, \u003ca href=\"http://instagram.com/hodosoy\" target=\"_blank\">Hodo Soy Beanery\u003c/a>, \u003ca href=\"http://instagram.com/kjorchards\" target=\"_blank\">K & J Orchards\u003c/a>, \u003ca href=\"http://instagram.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://instagram.com/namusf#\" target=\"_blank\">Namu\u003c/a>, \u003ca href=\"http://instagram.com/nanajoes\" target=\"_blank\">Nana Joes Granola\u003c/a>, \u003ca href=\"http://instagram.com/sierracascadeblues/\" target=\"_blank\">Sierra Cascade Blueberries\u003c/a>, \u003ca href=\"http://instagram.com/tacolicioussf#\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://instagram.com/thomasorganic\" target=\"_blank\">Thomas Farm\u003c/a>, \u003ca href=\"http://instagram.com/threebabesbakeshop\" target=\"_blank\">Three Babes Bakeshop\u003c/a>, \u003ca href=\"http://instagram.com/wisesons#\" target=\"_blank\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for photos from Ferry Plaza Farmers Market, be sure to follow us at \u003ca href=\"http://instagram.com/cuesa\" target=\"_blank\">@cuesa\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Can't get enough food photography -- especially from behind-the-scenes? Follow these farmers and food crafters on Instagram to get inspired.","status":"publish","parent":0,"modified":1400869817,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":547},"headData":{"title":"10 Farmers and Food Crafters to Follow | KQED","description":"Can't get enough food photography -- especially from behind-the-scenes? Follow these farmers and food crafters on Instagram to get inspired.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Farmers and Food Crafters to Follow","datePublished":"2014-05-23T18:30:17.000Z","dateModified":"2014-05-23T18:30:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82453 http://blogs.kqed.org/bayareabites/?p=82453","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/23/10-farmers-food-crafters-follow/","disqusTitle":"10 Farmers and Food Crafters to Follow","path":"/bayareabites/82453/10-farmers-food-crafters-follow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.cuesa.org/article/10-farmers-and-food-crafters-follow\" target=\"_blank\">CUESA\u003c/a> (5/14/2014)\u003c/p>\n\u003cp>Behind every item at the farmers market is a story, and social media brings that story to light. Farmers and food crafters are using Instagram to share photos that take eaters behind the scenes, making an art not only of putting food on the table, but also of showing us the beauty, magic, and hard work in getting it there.\u003c/p>\n\u003cp>“Our business has so many different interesting facets, even beyond what happens inside our coffee bar and roastery,” says Ashton Goggans of \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a>. “We’re in the mountains of Latin America and East Africa, sourcing coffee from these incredibly hard-working producers, meeting their families, and walking their farms. Our Instagram feed gives us the opportunity to tell the story of all of those relationships, and to broaden people’s understanding of what a specialty coffee company does.”\u003c/p>\n\u003cp>We wanted to share some inspiring Instagram feeds from Ferry Plaza Farmers Market farmers and vendors.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.cuesa.org/seller/craftsman-and-wolves\" target=\"_blank\">Craftsman & Wolves\u003c/a> | \u003ca href=\"http://instagram.com/craftsmanwolves#\" target=\"_blank\">@craftsmanwolves\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From the folks who created the much-talked-about \u003ca href=\"http://www.cuesa.org/article/new-saturday-vendor-craftsman-and-wolves\" target=\"_blank\">Rebel Within\u003c/a>, this feed for the popular patisserie brings “food porn” to new heights, featuring delicious pastries in process.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craftsman_instagram.jpg\" alt=\"craftsman_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82480\">\u003c/a>\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.cuesa.org/seller/cremeux-ex-machina\" target=\"_blank\">Cremeux Ex Machina\u003c/a> | \u003ca href=\"http://instagram.com/cremeuxXmachina#\" target=\"_blank\">@cremeuxXmachina\u003c/a>\u003c/p>\n\u003cp>Situated on an organic dairy farm in Petaluma, Cremeux Ex Machina shares how their small-batch seasonal gelati and sorbetti are made, from pasture to spoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cremeux_instagram.jpg\" alt=\"cremeux_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82479\">\u003c/a>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.cuesa.org/seller/della-fattoria\" target=\"_blank\">Della Fattoria\u003c/a> | \u003ca href=\"http://instagram.com/dellafattoria\" target=\"_blank\">@dellafattoria\u003c/a>\u003c/p>\n\u003cp>Della Fattoria offers a window into their Petaluma-based bakery, where bakers make hand-crafted, hearth-baked bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/della_instagram.jpg\" alt=\"della_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82478\">\u003c/a>\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.cuesa.org/seller/devoto-gardens-orchards\" target=\"_blank\">Devoto Gardens & Orchards\u003c/a> | \u003ca href=\"http://instagram.com/devoto_orchards\" target=\"_blank\">@devoto_orchards\u003c/a>\u003c/p>\n\u003cp>The Devoto family in Sebastopol showcases their colorful flowers in bloom and heirloom apples ready for market (and for the cider press).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/devoto_instagram.jpg\" alt=\"devoto_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82477\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.cuesa.org/seller/frog-hollow-farm\" target=\"_blank\">Frog Hollow Farm\u003c/a> | \u003ca href=\"http://instagram.com/froghollowfarm\" target=\"_blank\">@froghollowfarm\u003c/a>\u003c/p>\n\u003cp>Frog Hollow Farm shares what it takes to grow their famed organic stone fruit (snakes and all!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/frog_instagram.jpg\" alt=\"frog_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82476\">\u003c/a>\u003c/p>\n\u003cp>6. \u003ca href=\"http://www.cuesa.org/seller/june-taylor-company\" target=\"_blank\">June Taylor Company\u003c/a> | \u003ca href=\"http://instagram.com/jamwifey\" target=\"_blank\">@jamwifey\u003c/a>\u003c/p>\n\u003cp>Jam-maker and confectioner June Taylor provides a beautiful visual diary of her farmers market finds, food crafting process, and global travels.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/june_instagram.jpg\" alt=\"june_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82475\">\u003c/a>\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.cuesa.org/seller/lonely-mountain-farm\" target=\"_blank\">Lonely Mountain Farm\u003c/a> | \u003ca href=\"http://instagram.com/lonelymountainfarm\" target=\"_blank\">@lonelymountainfarm\u003c/a>\u003c/p>\n\u003cp>Young farmers in Watsonville chronicle their adventures in organic vegetable farming and raising Nigerian Dwarf goats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lonely_instagram.jpg\" alt=\"lonely_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82474\">\u003c/a>\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cuesa.org/seller/massa-organics\" target=\"_blank\">Massa Organics\u003c/a> | \u003ca href=\"http://instagram.com/massaorganics\" target=\"_blank\">@massaorganics\u003c/a>\u003c/p>\n\u003cp>With beautiful photos of almond orchards in bloom, rice paddies, and newborn pigs and lambs, Greg Massa and Raquel Krach’s feed was recently promoted as an Instagram account to follow. They now have more than 25,000 followers!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/massa_instagram.jpg\" alt=\"massa_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82473\">\u003c/a>\u003c/p>\n\u003cp>9. \u003ca href=\"http://www.cuesa.org/seller/sightglass-coffee\" target=\"_blank\">Sightglass Coffee\u003c/a> | \u003ca href=\"http://instagram.com/sightglass\" target=\"_blank\">@sightglass\u003c/a>\u003c/p>\n\u003cp>From Ethiopia to Ecuador, the globetrotting guys at the SF-based coffee roaster take us to the remote lands where they source their direct-trade coffees, and introduce us to the people who grow them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sightglass_instagram_0.jpg\" alt=\"sightglass_instagram_0\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82472\">\u003c/a>\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.cuesa.org/seller/swanton-berry-farm\" target=\"_blank\">Swanton Berry Farm\u003c/a> | \u003ca href=\"http://instagram.com/swantonberryfarm\" target=\"_blank\">@swantonberryfarm\u003c/a>\u003c/p>\n\u003cp>Organic strawberries fields forever—union grown at Swanton Berry Farm in Davenport.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/swanton_instagram.jpg\" alt=\"swanton_instagram\" width=\"610\" height=\"200\" class=\"aligncenter size-full wp-image-82471\">\u003c/a>\u003c/p>\n\u003cp>There’s more where those came from! Here are some additional Instagram accounts to follow:\u003c/p>\n\u003cp>\u003ca href=\"http://instagram.com/4505meats#\" target=\"_blank\">4505 Meats\u003c/a>, \u003ca href=\"http://instagram.com/farmfreshtoyou\" target=\"_blank\">Capay Organic\u003c/a>, \u003ca href=\"http://instagram.com/cowgirlcreamery#\" target=\"_blank\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://instagram.com/dirtygirlproduce\" target=\"_blank\">Dirty Girl Produce\u003c/a>, \u003ca href=\"http://instagram.com/donnastamales#\" target=\"_blank\">Donna’s Tamales\u003c/a>, \u003ca href=\"http://instagram.com/eatwellfarm#\" target=\"_blank\">Eatwell Farm\u003c/a>, \u003ca href=\"http://instagram.com/farwestfungi#\" target=\"_blank\">Far West Fungi\u003c/a>, \u003ca href=\"http://instagram.com/fattedcalf\" target=\"_blank\">Fatted Calf\u003c/a>, \u003ca href=\"http://instagram.com/hhfreshfishco#\" target=\"_blank\">H&H Fresh Fish Co.\u003c/a>, \u003ca href=\"http://instagram.com/happygirlkitchen#\" target=\"_blank\">Happy Girl Kitchen Co.\u003c/a>, \u003ca href=\"http://instagram.com/happyquailfarms\" target=\"_blank\">Happy Quail Farms\u003c/a>, \u003ca href=\"http://instagram.com/hodosoy\" target=\"_blank\">Hodo Soy Beanery\u003c/a>, \u003ca href=\"http://instagram.com/kjorchards\" target=\"_blank\">K & J Orchards\u003c/a>, \u003ca href=\"http://instagram.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>, \u003ca href=\"http://instagram.com/namusf#\" target=\"_blank\">Namu\u003c/a>, \u003ca href=\"http://instagram.com/nanajoes\" target=\"_blank\">Nana Joes Granola\u003c/a>, \u003ca href=\"http://instagram.com/sierracascadeblues/\" target=\"_blank\">Sierra Cascade Blueberries\u003c/a>, \u003ca href=\"http://instagram.com/tacolicioussf#\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://instagram.com/thomasorganic\" target=\"_blank\">Thomas Farm\u003c/a>, \u003ca href=\"http://instagram.com/threebabesbakeshop\" target=\"_blank\">Three Babes Bakeshop\u003c/a>, \u003ca href=\"http://instagram.com/wisesons#\" target=\"_blank\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And for photos from Ferry Plaza Farmers Market, be sure to follow us at \u003ca href=\"http://instagram.com/cuesa\" target=\"_blank\">@cuesa\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82453/10-farmers-food-crafters-follow","authors":["5484"],"categories":["bayareabites_109","bayareabites_63","bayareabites_12276","bayareabites_1874","bayareabites_11028","bayareabites_1875","bayareabites_1927","bayareabites_10851","bayareabites_1593"],"tags":["bayareabites_237","bayareabites_9248","bayareabites_3609","bayareabites_9409","bayareabites_13159","bayareabites_580","bayareabites_8291","bayareabites_2161"],"featImg":"bayareabites_82477","label":"bayareabites"},"bayareabites_73938":{"type":"posts","id":"bayareabites_73938","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73938","score":null,"sort":[1385482433000]},"guestAuthors":[],"slug":"thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote","title":"Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote","publishDate":1385482433,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\">\u003cimg class=\"size-full wp-image-74432\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\" alt=\"Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Once upon a time I lived in Texas. Well, I grew up there, kind of all over the place: Houston, Dallas, and went to college right outside Austin. But as the first person in my entire family to be born in the state, we didn’t come with a rich heritage of traditional Texas dishes that were handed down through the generations. But that’s what friends are for. Years later, after I immigrated to California and took up residence, my closest friend from college moved out here as well. We started spending every Thanksgiving together, and every year he’d make his Meemaw’s buttermilk pie. I was intrigued. Buttermilk Pie? What? It sounded weird, but apparently it has a cult-like following in the longhorn state. Once I tasted it, I understood. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Being a baker, I decided to take it upon myself to come up with the ultimate version.\u003c/p>\n\u003cp>I found that many versions were just too sweet, bordering on cloying (or just downright cloying). Or they used store-bought pastry crusts. Or they lacked depth of flavor. I wanted one that struck a balance between sweet and tangy, where the buttermilk still shone, and was highlighted with enough vanilla and citrus to give it some depth.\u003c/p>\n\u003cp>I like serving it with tangy fruit. Just use whatever you have, ideally whatever is ripe and in season. You can serve it with raw fruit, like succulent raspberries or slices of juicy peaches, or apples sautéed in a little sugar and lemon juice, or pears poached in white wine, citrus peel, and vanilla. Here I’ve served it with cranberry compote to give it a festive holiday glow. This is a nice alternative or even a lovely partner to a pumpkin custard pie on the Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_74437\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\">\u003cimg class=\"size-full wp-image-74437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\" alt=\"Gathering ingredients for Buttermilk Pie and Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gathering ingredients for Buttermilk Pie and Cranberry Compote.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Buttermilk Pie\u003c/h3>\n\u003cp>\u003cem>Makes one 9-inch pie\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Flaky Pie Dough\u003c/em>\u003cbr>\n1 1/4 cups all-purpose flour\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1/2 tsp sugar\u003cbr>\n7 tbsp very cold unsalted butter, cut into cubes\u003cbr>\n6–7 tbsp very cold water\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1/2 cup unsalted butter, at soft room temperature\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup firmly packed light brown sugar\u003cbr>\n3 large eggs, beaten\u003cbr>\n2 tbsp all-purpose flour\u003cbr>\nPinch of kosher salt\u003cbr>\n1 cup buttermilk\u003cbr>\n1 1/2 tsp pure vanilla extract\u003cbr>\nFinely grated zest of 1 lemon\u003c/p>\n\u003cp>\u003cem>For Serving\u003c/em>\u003cbr>\nConfectioners’ sugar for sprinkling\u003cbr>\nCranberry compote (\u003cem>see recipe below\u003c/em>) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74434,74436,74435\"]\u003c/p>\n\u003cp>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74440,74443,74445,74446,74447,74448\"]\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/p>\n\u003cp>In the bowl of the food processor, process the butter and sugars until creamy and smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add the eggs and process until smooth. Add the flour, salt, buttermilk, vanilla, and lemon zest and process until smooth. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, about 3 hours.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74449,74450,74451,74453,74454,74457,74459,74461,74462\"]\u003c/p>\n\u003cp>To serve, dust the pie with confectioners’ sugar and serve with a big scoop of compote or fruit.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74465,74466,74467\"]\u003c/p>\n\u003ch3>Recipe: Cranberry compote\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups (1 bag) fresh cranberries\u003cbr>\n3/4 cup sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium heat, stir together the cranberries, 1 cup water, the sugar, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer until the compote thickens and the cranberries soften and pop, about 15 minutes. Set aside to cool completely. Store in the fridge for up to 1 week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74463,74464,74479\"]\u003c/p>\n\n","blocks":[],"excerpt":"Buttermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays. ","status":"publish","parent":0,"modified":1571963375,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":947},"headData":{"title":"Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote | KQED","description":"Buttermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote","datePublished":"2013-11-26T16:13:53.000Z","dateModified":"2019-10-25T00:29:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73938 http://blogs.kqed.org/bayareabites/?p=73938","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/26/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote/","disqusTitle":"Thanksgiving Dessert: Yeehaw and Buttermilk Pie with Fresh Cranberry Compote","path":"/bayareabites/73938/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74432\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\">\u003cimg class=\"size-full wp-image-74432\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilk-pie-final1000.jpg\" alt=\"Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Pie with Fresh Cranberry Compote. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>Once upon a time I lived in Texas. Well, I grew up there, kind of all over the place: Houston, Dallas, and went to college right outside Austin. But as the first person in my entire family to be born in the state, we didn’t come with a rich heritage of traditional Texas dishes that were handed down through the generations. But that’s what friends are for. Years later, after I immigrated to California and took up residence, my closest friend from college moved out here as well. We started spending every Thanksgiving together, and every year he’d make his Meemaw’s buttermilk pie. I was intrigued. Buttermilk Pie? What? It sounded weird, but apparently it has a cult-like following in the longhorn state. Once I tasted it, I understood. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Being a baker, I decided to take it upon myself to come up with the ultimate version.\u003c/p>\n\u003cp>I found that many versions were just too sweet, bordering on cloying (or just downright cloying). Or they used store-bought pastry crusts. Or they lacked depth of flavor. I wanted one that struck a balance between sweet and tangy, where the buttermilk still shone, and was highlighted with enough vanilla and citrus to give it some depth.\u003c/p>\n\u003cp>I like serving it with tangy fruit. Just use whatever you have, ideally whatever is ripe and in season. You can serve it with raw fruit, like succulent raspberries or slices of juicy peaches, or apples sautéed in a little sugar and lemon juice, or pears poached in white wine, citrus peel, and vanilla. Here I’ve served it with cranberry compote to give it a festive holiday glow. This is a nice alternative or even a lovely partner to a pumpkin custard pie on the Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_74437\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\">\u003cimg class=\"size-full wp-image-74437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/buttermilkpie4.jpg\" alt=\"Gathering ingredients for Buttermilk Pie and Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gathering ingredients for Buttermilk Pie and Cranberry Compote.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Buttermilk Pie\u003c/h3>\n\u003cp>\u003cem>Makes one 9-inch pie\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\u003cp>\u003cem>Flaky Pie Dough\u003c/em>\u003cbr>\n1 1/4 cups all-purpose flour\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1/2 tsp sugar\u003cbr>\n7 tbsp very cold unsalted butter, cut into cubes\u003cbr>\n6–7 tbsp very cold water\u003c/p>\n\u003cp>\u003cem>Filling\u003c/em>\u003cbr>\n1/2 cup unsalted butter, at soft room temperature\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup firmly packed light brown sugar\u003cbr>\n3 large eggs, beaten\u003cbr>\n2 tbsp all-purpose flour\u003cbr>\nPinch of kosher salt\u003cbr>\n1 cup buttermilk\u003cbr>\n1 1/2 tsp pure vanilla extract\u003cbr>\nFinely grated zest of 1 lemon\u003c/p>\n\u003cp>\u003cem>For Serving\u003c/em>\u003cbr>\nConfectioners’ sugar for sprinkling\u003cbr>\nCranberry compote (\u003cem>see recipe below\u003c/em>) or 1–2 cups chopped fresh seasonal fruit such as berries, poached pears, sautéed apples, or caramelized blood orange segments\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74434,74436,74435","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74440,74443,74445,74446,74447,74448","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/p>\n\u003cp>In the bowl of the food processor, process the butter and sugars until creamy and smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add the eggs and process until smooth. Add the flour, salt, buttermilk, vanilla, and lemon zest and process until smooth. Pour the filling into the shell. Bake until the top is golden brown and the custard has set, about 45 minutes. Let cool completely, about 3 hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74449,74450,74451,74453,74454,74457,74459,74461,74462","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To serve, dust the pie with confectioners’ sugar and serve with a big scoop of compote or fruit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74465,74466,74467","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Recipe: Cranberry compote\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups (1 bag) fresh cranberries\u003cbr>\n3/4 cup sugar\u003cbr>\nZest and juice of 1 lemon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium heat, stir together the cranberries, 1 cup water, the sugar, lemon zest and lemon juice. Bring to a boil, then reduce the heat and simmer until the compote thickens and the cranberries soften and pop, about 15 minutes. Set aside to cool completely. Store in the fridge for up to 1 week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"74463,74464,74479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73938/thanksgiving-dessert-yeehaw-and-buttermilk-pie-with-fresh-cranberry-compote","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_8262","bayareabites_12732","bayareabites_10299","bayareabites_228","bayareabites_3156","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_74433","label":"bayareabites_15012"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/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. 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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. 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