Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels
For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October
Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic "Got Pork" Tattoo
Q&A: Anthony Bourdain Says He’s in a Zen-like State
Guerrilla Greens: Extreme Urban Homesteading
Meals on Wheels Benefit: Star Chefs and Vintners Gala
Fast Food Futures
Primal Napa
Sponsored
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At the 2014 \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Chris King Gourmet Century\u003c/a>, the Portland-based cycling company's chefs Chris DiMinno and Robert McSpadden oversaw a $175 multi-course culinary event spread out over \u003ca href=\"http://ridewithgps.com/routes/6214974\" target=\"_blank\">62 miles\u003c/a> in Sonoma County. (Learn more about the history of the event in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/\" target=\"_blank\">previous post\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_88921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\" alt=\"Alexander Valley Hall\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander Valley Hall\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"88911,88913,88914,88915,88916,88917,88918,88919,88920\"]\u003c/p>\n\u003cp>Tucking into a big breakfast of bagels (with smoked trout, capers, red onions and cream cheese for toppings), housemade chorizo, potato, scrambled egg, Chris King salsa and cheese burritos, granola with yogurt and fresh fruit, oatmeal and even congee with smoked pork and pickled mustard greens, riders were fueled up and well-caffeinated for their ride (courtesy of Sebastopol's \u003ca href=\"http://www.taylormaidfarms.com/\" target=\"_blank\">Taylor Maid Farms\u003c/a> and the espresso bar) at the Alexander Valley Hall in Geyserville. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88928,88926,89002\"]\u003c/p>\n\u003cfigure id=\"attachment_88930\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\" alt=\"Breakfast Plate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast Plate With Bagel (Smoked Trout, Capers, Red Onion and Cream Cheese), Housemade Chorizo, Potato, Scrambled Egg, Chris King Salsa and Cheese Burritos, Fresh Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>With the weather a perfect temperature of 74 degrees, the gently rolling wine country route led to the \u003ca href=\"http://www.raymondburrvineyards.com/\" target=\"_blank\">Raymond Burr Vineyards\u003c/a> 19 miles later. Savory squash \"Pop-Tarts\" were delightful twist on the popular breakfast pastry as a mid-morning snack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88931,88934,88935,88936,88937,88938,88939,88940,88941,88942,88944,88945\"]\u003c/p>\n\u003cfigure id=\"attachment_88943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\" alt='Savory Squash \"Pop-Tarts\"' width=\"1000\" height=\"561\" class=\"size-full wp-image-88943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Squash \"Pop-Tarts\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\" alt=\"Raymond Burr Vineyards\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raymond Burr Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>After pedaling for 35 miles, it was already time for lunch at the \u003ca href=\"https://arnotroberts.com/vineyards\" target=\"_blank\">Arnaut Roberts Winery\u003c/a>. Chef Matt Accarino of the illustrious \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a> restaurant and his staff had prepared a bountiful, rustic spread that was bursting forth from the buffet table: grilled chicken with sunchokes, salsa verde and Meyer lemon; jasmine rice with gold raisins and wild fennel vinaigrette; a vegetarian autumn squash curry; coco beans with tomato conserva, crispy kale and herbs; farro with roasted beets and persimmons; quinoa and goat cheese; lentils with Brussels sprouts, za'atar, feta cheese and mulled red wine dressing; fregola and chickpeas, arugula, apples, sunflower and pepitas; chocolate cookies and more Taylor Maid coffee for dessert. Cyclists lounged on the vineyard's picturesque property to stretch their legs and enjoy their delicious picnic meal in the shade. \u003c/p>\n\u003cp>[gallery ids=\"88948,88960,88958,88954,88953,88952,88951,88950,88949,88956,88961,88963\"]\u003c/p>\n\u003cfigure id=\"attachment_88955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\" alt=\"Chef Matthew Accarino of SPQR\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Matthew Accarino of SPQR\u003c/figcaption>\u003c/figure>\n\u003cp>In case riders were still hungry after that generous lunch, respite was just 12 miles away. Michael Gyetvan of Napa's \u003ca href=\"http://www.azzurropizzeria.com/\" target=\"_blank\">Pizzeria Azzuro\u003c/a> served up sausage, Margherita and potato, red onion and bacon pizzas at \u003ca href=\"http://parks.sonomacounty.ca.gov/Get_Outdoors/Parks/Shiloh_Ranch_Regional_Park.aspx\" target=\"_blank\">Shiloh Ranch Regional Park\u003c/a>. And each rest stop was also well-stocked with water, beverages, energy bars and other cycling supplements given away as treats. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88965,88967,88970,88971,88968,88972\"]\u003c/p>\n\u003cfigure id=\"attachment_88973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\" alt=\"Pizzeria Azzuro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzeria Azzuro\u003c/figcaption>\u003c/figure>\n\u003cp>By 4 o'clock, it was already time for dinner as cyclists rolled back into Geyserville. Preceded by a cocktail hour, the wine was provided by local wineries Arnot Roberts, \u003ca href=\"http://www.bouchaine.com/\" target=\"_blank\">Bouchaine\u003c/a> and Innisfree and beer from \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada Brewing Company\u003c/a>. A generous assortment of passed appetizers helped whet the cyclists' appetite with Five Dot Ranch bite-sized meatballs with sofrito and micro-basil on crostini, Boccalone salumi cones and local farmers' cheese with port wine-braised figs. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88978,88979,88985,88981,88983,88984,88986,88989,88988\"]\u003c/p>\n\u003cfigure id=\"attachment_88982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\" alt=\"Boccalone Meat Cones\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boccalone Meat Cones\u003c/figcaption>\u003c/figure>\n\u003cp>The first seating commenced in the early afternoon (the second wave of diners would sup at 6:30pm.) with live music and Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>'s mixed chicory salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing. \u003c/p>\n\u003cfigure id=\"attachment_88991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\" alt=\"Chefs Ari Weiswasser and Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Ari Weiswasser and Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88992\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\" alt=\"mixed chicoryMixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing\u003c/figcaption>\u003c/figure>\n\u003cp>The decadent second course of chicken liver bruschetta, shaved Brussels sprouts and pomegranate seeds with giblet vinaigrette was overseen by acclaimed chef \u003ca href=\"http://offalgood.com/\" target=\"_blank\">Chris Cosentino\u003c/a> of \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a> and \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\" alt=\"Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>And the main entree, a delectable glazed beef short rib \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pot-au-feu\" target=\"_blank\">pot-au-feu\u003c/a>\u003c/em> with \u003ca href=\"http://www.roundpond.com/\" target=\"_blank\">Round Pond Vineyard\u003c/a> vegetables and puff pastry \"croutons\" was masterfully prepared by chef Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Robert McSpadden and Staff Prep the Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cp>To cap off the sumptuous dinner was a lovely selection of housemade ice cream -- chocolate, vanilla maple, Nutella and peanut served with Florentine cookies -- also from Glen Ellen Star. \u003c/p>\n\u003cfigure id=\"attachment_89001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>With a well-marked course, a fantastic set of volunteers who attended to riders off and on the route (such as advising to proceed with caution in traffic-heavy sections using flags) and an exemplary culinary experience -- the Chris King Sonoma Gourmet Century is a wonderful way to spend the day if you're fond of combining your passion for cycling with a delicious, four-star dining event. Follow them on \u003ca href=\"https://www.facebook.com/pages/Chris-King-Precision-Components/122598731091127\" target=\"_blank\">Facebook \u003c/a>or \u003ca href=\"https://twitter.com/ChrisKingBuzz\" target=\"_blank\">Twitter\u003c/a> to stay informed about next year's events.\u003c/p>\n\u003cfigure id=\"attachment_88994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\" alt=\"Chef Chris DiMinno and Staff\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno and Staff\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88995\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\" alt=\"Chris King Gourmet Century Diners\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris King Gourmet Century Diners\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images by Jenny Oh\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. ","status":"publish","parent":0,"modified":1413823221,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":897},"headData":{"title":"Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels | KQED","description":"400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels","datePublished":"2014-10-20T14:00:52.000Z","dateModified":"2014-10-20T16:40:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88855 http://blogs.kqed.org/bayareabites/?p=88855","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/20/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels/","disqusTitle":"Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels","path":"/bayareabites/88855/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\" alt=\"Hungry Cyclists\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-88959\">\u003c/a>\u003c/p>\n\u003cp>400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. At the 2014 \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Chris King Gourmet Century\u003c/a>, the Portland-based cycling company's chefs Chris DiMinno and Robert McSpadden oversaw a $175 multi-course culinary event spread out over \u003ca href=\"http://ridewithgps.com/routes/6214974\" target=\"_blank\">62 miles\u003c/a> in Sonoma County. (Learn more about the history of the event in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/\" target=\"_blank\">previous post\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_88921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\" alt=\"Alexander Valley Hall\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander Valley Hall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88911,88913,88914,88915,88916,88917,88918,88919,88920","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucking into a big breakfast of bagels (with smoked trout, capers, red onions and cream cheese for toppings), housemade chorizo, potato, scrambled egg, Chris King salsa and cheese burritos, granola with yogurt and fresh fruit, oatmeal and even congee with smoked pork and pickled mustard greens, riders were fueled up and well-caffeinated for their ride (courtesy of Sebastopol's \u003ca href=\"http://www.taylormaidfarms.com/\" target=\"_blank\">Taylor Maid Farms\u003c/a> and the espresso bar) at the Alexander Valley Hall in Geyserville. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88928,88926,89002","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88930\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\" alt=\"Breakfast Plate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast Plate With Bagel (Smoked Trout, Capers, Red Onion and Cream Cheese), Housemade Chorizo, Potato, Scrambled Egg, Chris King Salsa and Cheese Burritos, Fresh Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>With the weather a perfect temperature of 74 degrees, the gently rolling wine country route led to the \u003ca href=\"http://www.raymondburrvineyards.com/\" target=\"_blank\">Raymond Burr Vineyards\u003c/a> 19 miles later. Savory squash \"Pop-Tarts\" were delightful twist on the popular breakfast pastry as a mid-morning snack.\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":{"link":"file","ids":"88931,88934,88935,88936,88937,88938,88939,88940,88941,88942,88944,88945","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\" alt='Savory Squash \"Pop-Tarts\"' width=\"1000\" height=\"561\" class=\"size-full wp-image-88943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Squash \"Pop-Tarts\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\" alt=\"Raymond Burr Vineyards\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raymond Burr Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>After pedaling for 35 miles, it was already time for lunch at the \u003ca href=\"https://arnotroberts.com/vineyards\" target=\"_blank\">Arnaut Roberts Winery\u003c/a>. Chef Matt Accarino of the illustrious \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a> restaurant and his staff had prepared a bountiful, rustic spread that was bursting forth from the buffet table: grilled chicken with sunchokes, salsa verde and Meyer lemon; jasmine rice with gold raisins and wild fennel vinaigrette; a vegetarian autumn squash curry; coco beans with tomato conserva, crispy kale and herbs; farro with roasted beets and persimmons; quinoa and goat cheese; lentils with Brussels sprouts, za'atar, feta cheese and mulled red wine dressing; fregola and chickpeas, arugula, apples, sunflower and pepitas; chocolate cookies and more Taylor Maid coffee for dessert. Cyclists lounged on the vineyard's picturesque property to stretch their legs and enjoy their delicious picnic meal in the shade. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"ids":"88948,88960,88958,88954,88953,88952,88951,88950,88949,88956,88961,88963","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\" alt=\"Chef Matthew Accarino of SPQR\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Matthew Accarino of SPQR\u003c/figcaption>\u003c/figure>\n\u003cp>In case riders were still hungry after that generous lunch, respite was just 12 miles away. Michael Gyetvan of Napa's \u003ca href=\"http://www.azzurropizzeria.com/\" target=\"_blank\">Pizzeria Azzuro\u003c/a> served up sausage, Margherita and potato, red onion and bacon pizzas at \u003ca href=\"http://parks.sonomacounty.ca.gov/Get_Outdoors/Parks/Shiloh_Ranch_Regional_Park.aspx\" target=\"_blank\">Shiloh Ranch Regional Park\u003c/a>. And each rest stop was also well-stocked with water, beverages, energy bars and other cycling supplements given away as treats. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88965,88967,88970,88971,88968,88972","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\" alt=\"Pizzeria Azzuro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzeria Azzuro\u003c/figcaption>\u003c/figure>\n\u003cp>By 4 o'clock, it was already time for dinner as cyclists rolled back into Geyserville. Preceded by a cocktail hour, the wine was provided by local wineries Arnot Roberts, \u003ca href=\"http://www.bouchaine.com/\" target=\"_blank\">Bouchaine\u003c/a> and Innisfree and beer from \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada Brewing Company\u003c/a>. A generous assortment of passed appetizers helped whet the cyclists' appetite with Five Dot Ranch bite-sized meatballs with sofrito and micro-basil on crostini, Boccalone salumi cones and local farmers' cheese with port wine-braised figs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88978,88979,88985,88981,88983,88984,88986,88989,88988","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\" alt=\"Boccalone Meat Cones\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boccalone Meat Cones\u003c/figcaption>\u003c/figure>\n\u003cp>The first seating commenced in the early afternoon (the second wave of diners would sup at 6:30pm.) with live music and Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>'s mixed chicory salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing. \u003c/p>\n\u003cfigure id=\"attachment_88991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\" alt=\"Chefs Ari Weiswasser and Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Ari Weiswasser and Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88992\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\" alt=\"mixed chicoryMixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing\u003c/figcaption>\u003c/figure>\n\u003cp>The decadent second course of chicken liver bruschetta, shaved Brussels sprouts and pomegranate seeds with giblet vinaigrette was overseen by acclaimed chef \u003ca href=\"http://offalgood.com/\" target=\"_blank\">Chris Cosentino\u003c/a> of \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a> and \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\" alt=\"Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>And the main entree, a delectable glazed beef short rib \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pot-au-feu\" target=\"_blank\">pot-au-feu\u003c/a>\u003c/em> with \u003ca href=\"http://www.roundpond.com/\" target=\"_blank\">Round Pond Vineyard\u003c/a> vegetables and puff pastry \"croutons\" was masterfully prepared by chef Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Robert McSpadden and Staff Prep the Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cp>To cap off the sumptuous dinner was a lovely selection of housemade ice cream -- chocolate, vanilla maple, Nutella and peanut served with Florentine cookies -- also from Glen Ellen Star. \u003c/p>\n\u003cfigure id=\"attachment_89001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>With a well-marked course, a fantastic set of volunteers who attended to riders off and on the route (such as advising to proceed with caution in traffic-heavy sections using flags) and an exemplary culinary experience -- the Chris King Sonoma Gourmet Century is a wonderful way to spend the day if you're fond of combining your passion for cycling with a delicious, four-star dining event. Follow them on \u003ca href=\"https://www.facebook.com/pages/Chris-King-Precision-Components/122598731091127\" target=\"_blank\">Facebook \u003c/a>or \u003ca href=\"https://twitter.com/ChrisKingBuzz\" target=\"_blank\">Twitter\u003c/a> to stay informed about next year's events.\u003c/p>\n\u003cfigure id=\"attachment_88994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\" alt=\"Chef Chris DiMinno and Staff\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno and Staff\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88995\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\" alt=\"Chris King Gourmet Century Diners\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris King Gourmet Century Diners\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images by Jenny Oh\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88855/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels","authors":["2100"],"categories":["bayareabites_752"],"tags":["bayareabites_13524","bayareabites_2221","bayareabites_2982","bayareabites_13521","bayareabites_9687","bayareabites_744","bayareabites_13527","bayareabites_13522","bayareabites_13894","bayareabites_13525","bayareabites_13893","bayareabites_13528","bayareabites_356","bayareabites_445"],"featImg":"bayareabites_89015","label":"bayareabites"},"bayareabites_84366":{"type":"posts","id":"bayareabites_84366","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84366","score":null,"sort":[1407261056000]},"guestAuthors":[],"slug":"for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","title":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October","publishDate":1407261056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>[vimeo 71484601] \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"This fall, a popular \"Gourmet Century\" ride is returning to California after an 11-year hiatus. ","status":"publish","parent":0,"modified":1407283875,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":851},"headData":{"title":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October | KQED","description":"This fall, a popular "Gourmet Century" ride is returning to California after an 11-year hiatus. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October","datePublished":"2014-08-05T17:50:56.000Z","dateModified":"2014-08-06T00:11:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84366 http://blogs.kqed.org/bayareabites/?p=84366","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/","disqusTitle":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October","path":"/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \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>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"71484601"},"numeric":["71484601"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_4"],"tags":["bayareabites_13524","bayareabites_10346","bayareabites_2221","bayareabites_2982","bayareabites_13521","bayareabites_9687","bayareabites_13526","bayareabites_13527","bayareabites_13522","bayareabites_10146","bayareabites_13523","bayareabites_13525","bayareabites_13528","bayareabites_186","bayareabites_356","bayareabites_445"],"featImg":"bayareabites_85571","label":"bayareabites"},"bayareabites_63975":{"type":"posts","id":"bayareabites_63975","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63975","score":null,"sort":[1372355275000]},"guestAuthors":[],"slug":"celeb-chef-michael-symon-does-a-butchering-demo-at-rich-table-and-shows-off-his-angelic-got-pork-tattoo","title":"Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo","publishDate":1372355275,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\" alt='Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd' width=\"1000\" height=\"750\" class=\"size-full wp-image-64031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Celeb chef Michael Symon is a familiar face on \u003ca href=\"http://beta.abc.go.com/shows/the-chew/recipesearch?q=Michael%20Symon\">The Chew\u003c/a>, Iron Chef, \u003ca href=\"http://www.youtube.com/watch?v=51zgR00QjYw\">The Best Thing I Ever Ate\u003c/a>, and has popped up on other TV shows. The gregarious James Beard award-winner is a Cleveland and New York-based restaurateur and the chef-owner of numerous restaurants in the greater Cleveland area: \u003ca href=\"http://lolabistro.com/\">Lola\u003c/a>, Lolita, The B Spot and Michael Symon's Roast (also known as Roast) in Detroit. Symon grew up in a family with Greek and Sicilian roots and has written for \u003cem>Bon Appétit\u003c/em>, \u003cem>Esquire\u003c/em>, \u003cem>Food Arts\u003c/em>, \u003cem>Gourmet\u003c/em>, \u003cem>Saveur\u003c/em> and \u003cem>O Magazine\u003c/em>. Because his cooking is known as “meat-centric” -- one of his books is even called \u003ca href=\"http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon\">Michael Symon’s Carnivore\u003c/a> -- I wanted to witness him butchering a young pig and chat over menu items like strawberry BLTs and country pork rib with smoked tomato and roasted peppers at a recent Knob Creek Bourbon dinner at Rich Table. Knob Creek’s dinner series was billed as a unique nose-to-tail dining experience showcasing Kentucky small batch bourbon and “big, full, signature flavor in dishes created by the country’s best chefs.” Witnessing celeb-butcher demos before or during a meal is not necessarily a new trend to the Bay Area. Events at diverse locales ranging from \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/bloodhound_butchery_farr_beef.php\">Bloodhound\u003c/a> bar in 2009, to \u003ca href=\"http://www.eatmedaily.com/2009/10/futurist-banquet-at-sfmoma-openfuture-spinning-marinettis-wheels-events-food-art/\">SFMOMA\u003c/a> and the popular 2010 \u003ca href=\"http://www.youtube.com/watch?v=8nRAwRcCld4\">Eat Real Festival\u003c/a> Steer Competition helped initiate butchery-while-you-eat into a full-fledged trend years ago. Symon busted out the hacksaw for his demo and we soon sat down to learn finer sipping points like breathing in the spirit with an open mouth to avoid getting potent alcohol fumes. The Bay Area is one of the biggest bourbon markets and this meat-centric dinner appeared to be nearly sold out. It feels like bourbon drinking and meat eating go hand in hand: Symon and a few guests joked about whether or not there were any vegetarians in the house--even the dessert from Chef Sarah Rich had bacon bits in it. \u003c/p>\n\u003cp>Michael Symon did ask during his butchering demo if we have good peaches in the Bay Area, and riffed with Rich Table chef Evan Rich about how amazing New Jersey & Cleveland peaches, corn and tomatoes can be--a chance to rev up a good-natured West Coast vs. everyone else rivalry, perhaps? According to Symon, Thomas Keller loved the corn from Cleveland so much he said, \"You've gotta send me some of this corn,\" when he visited Symon's restaurant in Cleveland. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=JYHMwZwqtVo]\u003c/p>\n\u003cp>Symon may be working with Knob Creek because he says he's been a longtime bourbon drinker and that good things -- like dry-aging beef, and making prosciutto -- take time. While attentive and chatty throughout the event, Symon did have other business to attend to and headed out towards the end of the porcine meal to catch a red-eye flight to NYC for two early morning tapings of The Chew.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your connection to the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I have a lot of chef friends: \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. It’s a great food town. It doesn’t get much better than San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think about Greek food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I fly out tonight, so no eating on this trip. I went to Kokkari five or six years ago and it was good. Greek restaurants in the United States are incredibly bad. [Laughs.] It’s one of the mothers of all cuisines yet you don’t see that in restaurants. There \u003cem>are \u003c/em>great spots, like Cleopatra’s Needle in New York. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your connection to Rich Table?\u003c/strong> [Knob Creek hosted a bourbon dinner at Rich Table in December 2012].\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I haven’t been before. This is my first time. It’s a beautiful space, with nice people. You can kind of feel the love in the restaurant, which is nice.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You say that your focus is on meat-centric cuisine. What does that mean? What kind of meat do you use and value? What meat would be essential to have in a “desert island” type of situation?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I am a Midwestern guy and a chef that grew up in the Midwest and opened his first restaurant in the West. When we opened our first restaurant 17 years ago we could get walleye perch. It was tough to get great meat, fish and vegetables back then. Early on in my career that’s what I focused on in my cooking. I was able to establish fantastic relationships with farmers. We would bring in what they had, and they’d say, “Take it, this is what I got,” and we had to learn how to use the entire animal. I was never really thinking of it but doing it for all this time made us very sustainable and farmer friendly. \u003c/p>\n\u003cp>My favorite meat to work with is pork. It’s just so versatile. That's would be what I would lean towards for my desert island animal. There’s so many parts you can cure and make last. You can make things for immediate results and versatility. I have a pig tattooed on my chest. I got it at \u003ca href=\"http://www.voodoomonkey.org/\">Voodoo Monkey\u003c/a>, 17 years ago.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are current food trends?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> The farm-to-table movement continues to go in the right direction thanks to the work of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. But cities like San Francisco really drive that and it’s continuing to take a real foothold with anyone that really loves food. I continue to eat Korean and Vietnamese and Chinese food. Those are cuisines that I wasn’t trained in and I don't cook often. I’ll go to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a> and chow down because that’s not something I would make for myself at home.\u003c/p>\n\n","blocks":[],"excerpt":"Chef Michael Symon loves pork so much, he has a pig tattoo on his shoulder. Symon, who is on the TV show The Chew and has appeared on Iron Chef, talks about \"meat-centric\" cuisine at a Knob Creek Bourbon dinner at San Francisco's hot spot -- Rich Table.","status":"publish","parent":0,"modified":1383234885,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1031},"headData":{"title":"Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo | KQED","description":"Chef Michael Symon loves pork so much, he has a pig tattoo on his shoulder. Symon, who is on the TV show The Chew and has appeared on Iron Chef, talks about "meat-centric" cuisine at a Knob Creek Bourbon dinner at San Francisco's hot spot -- Rich Table.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo","datePublished":"2013-06-27T17:47:55.000Z","dateModified":"2013-10-31T15:54:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63975 http://blogs.kqed.org/bayareabites/?p=63975","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/27/celeb-chef-michael-symon-does-a-butchering-demo-at-rich-table-and-shows-off-his-angelic-got-pork-tattoo/","disqusTitle":"Celeb Chef Michael Symon Does a Butchering Demo at Rich Table and Shows Off His Angelic \"Got Pork\" Tattoo","path":"/bayareabites/63975/celeb-chef-michael-symon-does-a-butchering-demo-at-rich-table-and-shows-off-his-angelic-got-pork-tattoo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/michael-symon1000.jpg\" alt='Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd' width=\"1000\" height=\"750\" class=\"size-full wp-image-64031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Symon at Rich Table flashing \"Got Pork\" tattoo. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Celeb chef Michael Symon is a familiar face on \u003ca href=\"http://beta.abc.go.com/shows/the-chew/recipesearch?q=Michael%20Symon\">The Chew\u003c/a>, Iron Chef, \u003ca href=\"http://www.youtube.com/watch?v=51zgR00QjYw\">The Best Thing I Ever Ate\u003c/a>, and has popped up on other TV shows. The gregarious James Beard award-winner is a Cleveland and New York-based restaurateur and the chef-owner of numerous restaurants in the greater Cleveland area: \u003ca href=\"http://lolabistro.com/\">Lola\u003c/a>, Lolita, The B Spot and Michael Symon's Roast (also known as Roast) in Detroit. Symon grew up in a family with Greek and Sicilian roots and has written for \u003cem>Bon Appétit\u003c/em>, \u003cem>Esquire\u003c/em>, \u003cem>Food Arts\u003c/em>, \u003cem>Gourmet\u003c/em>, \u003cem>Saveur\u003c/em> and \u003cem>O Magazine\u003c/em>. Because his cooking is known as “meat-centric” -- one of his books is even called \u003ca href=\"http://www.randomhouse.com/book/213123/michael-symons-carnivore-by-michael-symon\">Michael Symon’s Carnivore\u003c/a> -- I wanted to witness him butchering a young pig and chat over menu items like strawberry BLTs and country pork rib with smoked tomato and roasted peppers at a recent Knob Creek Bourbon dinner at Rich Table. Knob Creek’s dinner series was billed as a unique nose-to-tail dining experience showcasing Kentucky small batch bourbon and “big, full, signature flavor in dishes created by the country’s best chefs.” Witnessing celeb-butcher demos before or during a meal is not necessarily a new trend to the Bay Area. Events at diverse locales ranging from \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/07/bloodhound_butchery_farr_beef.php\">Bloodhound\u003c/a> bar in 2009, to \u003ca href=\"http://www.eatmedaily.com/2009/10/futurist-banquet-at-sfmoma-openfuture-spinning-marinettis-wheels-events-food-art/\">SFMOMA\u003c/a> and the popular 2010 \u003ca href=\"http://www.youtube.com/watch?v=8nRAwRcCld4\">Eat Real Festival\u003c/a> Steer Competition helped initiate butchery-while-you-eat into a full-fledged trend years ago. Symon busted out the hacksaw for his demo and we soon sat down to learn finer sipping points like breathing in the spirit with an open mouth to avoid getting potent alcohol fumes. The Bay Area is one of the biggest bourbon markets and this meat-centric dinner appeared to be nearly sold out. It feels like bourbon drinking and meat eating go hand in hand: Symon and a few guests joked about whether or not there were any vegetarians in the house--even the dessert from Chef Sarah Rich had bacon bits in it. \u003c/p>\n\u003cp>Michael Symon did ask during his butchering demo if we have good peaches in the Bay Area, and riffed with Rich Table chef Evan Rich about how amazing New Jersey & Cleveland peaches, corn and tomatoes can be--a chance to rev up a good-natured West Coast vs. everyone else rivalry, perhaps? According to Symon, Thomas Keller loved the corn from Cleveland so much he said, \"You've gotta send me some of this corn,\" when he visited Symon's restaurant in Cleveland. \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/JYHMwZwqtVo'\n title='//www.youtube.com/embed/JYHMwZwqtVo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Symon may be working with Knob Creek because he says he's been a longtime bourbon drinker and that good things -- like dry-aging beef, and making prosciutto -- take time. While attentive and chatty throughout the event, Symon did have other business to attend to and headed out towards the end of the porcine meal to catch a red-eye flight to NYC for two early morning tapings of The Chew.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your connection to the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I have a lot of chef friends: \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. It’s a great food town. It doesn’t get much better than San Francisco.\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>Bay Area Bites: What do you think about Greek food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I fly out tonight, so no eating on this trip. I went to Kokkari five or six years ago and it was good. Greek restaurants in the United States are incredibly bad. [Laughs.] It’s one of the mothers of all cuisines yet you don’t see that in restaurants. There \u003cem>are \u003c/em>great spots, like Cleopatra’s Needle in New York. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your connection to Rich Table?\u003c/strong> [Knob Creek hosted a bourbon dinner at Rich Table in December 2012].\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I haven’t been before. This is my first time. It’s a beautiful space, with nice people. You can kind of feel the love in the restaurant, which is nice.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You say that your focus is on meat-centric cuisine. What does that mean? What kind of meat do you use and value? What meat would be essential to have in a “desert island” type of situation?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> I am a Midwestern guy and a chef that grew up in the Midwest and opened his first restaurant in the West. When we opened our first restaurant 17 years ago we could get walleye perch. It was tough to get great meat, fish and vegetables back then. Early on in my career that’s what I focused on in my cooking. I was able to establish fantastic relationships with farmers. We would bring in what they had, and they’d say, “Take it, this is what I got,” and we had to learn how to use the entire animal. I was never really thinking of it but doing it for all this time made us very sustainable and farmer friendly. \u003c/p>\n\u003cp>My favorite meat to work with is pork. It’s just so versatile. That's would be what I would lean towards for my desert island animal. There’s so many parts you can cure and make last. You can make things for immediate results and versatility. I have a pig tattooed on my chest. I got it at \u003ca href=\"http://www.voodoomonkey.org/\">Voodoo Monkey\u003c/a>, 17 years ago.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are current food trends?\u003c/strong>\u003cbr>\n\u003cstrong>Symon:\u003c/strong> The farm-to-table movement continues to go in the right direction thanks to the work of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. But cities like San Francisco really drive that and it’s continuing to take a real foothold with anyone that really loves food. I continue to eat Korean and Vietnamese and Chinese food. Those are cuisines that I wasn’t trained in and I don't cook often. I’ll go to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a> and chow down because that’s not something I would make for myself at home.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63975/celeb-chef-michael-symon-does-a-butchering-demo-at-rich-table-and-shows-off-his-angelic-got-pork-tattoo","authors":["5092"],"categories":["bayareabites_63","bayareabites_2090"],"tags":["bayareabites_799","bayareabites_2982","bayareabites_11884","bayareabites_8315","bayareabites_11885","bayareabites_11881","bayareabites_11883","bayareabites_11882"],"featImg":"bayareabites_64030","label":"bayareabites"},"bayareabites_37604":{"type":"posts","id":"bayareabites_37604","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37604","score":null,"sort":[1326501420000]},"guestAuthors":[],"slug":"qa-anthony-bourdain-says-he%e2%80%99s-in-a-zen-like-state","title":"Q&A: Anthony Bourdain Says He’s in a Zen-like State","publishDate":1326501420,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\" alt=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" title=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-37643\">\u003c/a>\u003cbr>\n\u003cem>The Layover crew, Tony Bourdain, and Oscar Villalon after a dip in the Tonga Room pool\u003c/em> \u003c/p>\n\u003cp>This Monday marked the debut of the San Francisco episode of The Layover, where \u003ca href=\"https://twitter.com/#!/NoReservations\">Anthony Bourdain\u003c/a> showed some \u003ca href=\"http://sf.eater.com/archives/2011/11/21/bourdains_favorite_us_city_for_eating_is_san_francisco_more_1.php\">local love\u003c/a> for \u003ca href=\"http://www.travelchannel.com/tv-shows/anthony-bourdain\">San Francisco\u003c/a>. He ate with La Cocina’s \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a>, Chefs \u003ca href=\"http://www.lafolie.com/html/about_us.html\">Roland Passot\u003c/a>, \u003ca href=\"https://twitter.com/#!/missionburger\">Danny Bowien\u003c/a> and \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. Tony also explored the daytime drinking crowd at Toronado. Jeff Hollinger, barkeep at \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> served up adult beverages and later joined Bourdain for more drinks. Bourdain ate at the \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> pop-up with \u003ca href=\"https://twitter.com/#!/ovillalon\">Oscar Villalon\u003c/a>, my husband. We visited the \u003ca href=\"http://www.tongaroom.com/\">Tonga Room\u003c/a> with Bourdain and the crew after the Rock Paper Scissors feed fest/shoot. Tony had already celebrated at the Tonga Room earlier with Cosentino, and was happy to share more Scorpion Bowls. After an hour or more, two of the crew decided to take a dip in the Tonga Room pool. A hotel staffer was on hand with clean and dry towels and robes for the swimmers. We took a picture and smoke break outside after the swimming action.\u003c/p>\n\u003cp>Bay Area Bites caught up with Bourdain via email.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What food-restaurant trends do you see for this year? \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Trends? It's all about \u003ca href=\"http://www.huskrestaurant.com/sean-brock-2/\">Sean Brock\u003c/a> [a Southern Chef]. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> For the San Francisco episode of The Layover... viewers seem to think you were pretty sauced. \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> SF? YES. I was at least that f*cked up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> Who in the food world bugs you the most these days? St. Alice [Waters], or someone new?\u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Bugged by? No one. I am in a Zen-like state of peace and universal harmony with the world.\u003c/p>\n\u003cp>Not sure I fully believe him. His recent \u003ca href=\"https://twitter.com/#!/NoReservations\">Twitter feed\u003c/a> debates the merits of movie remakes, as well as telling local eater \u003ca href=\"https://twitter.com/#!/garysoup\">@GarySoup\u003c/a> off via the following twitter exchange:\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet1.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"76\" class=\"alignnone size-full wp-image-37631\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet2.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"89\" class=\"alignnone size-full wp-image-37630\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet1.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"93\" class=\"alignnone size-full wp-image-37634\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet2.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"90\" class=\"alignnone size-full wp-image-37633\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet3.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"72\" class=\"alignnone size-full wp-image-37632\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Layover San Francisco\u003c/strong>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Kp2TzxDWa0k\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"This Monday marked the debut of the San Francisco episode of The Layover, where Anthony Bourdain showed some local love for San Francisco. Bay Area Bites caught up with Bourdain via email for a quick Q&A. Watch the San Francisco Layover episode in this post.","status":"publish","parent":0,"modified":1326585417,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/Kp2TzxDWa0k"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":318},"headData":{"title":"Q&A: Anthony Bourdain Says He’s in a Zen-like State | KQED","description":"This Monday marked the debut of the San Francisco episode of The Layover, where Anthony Bourdain showed some local love for San Francisco. Bay Area Bites caught up with Bourdain via email for a quick Q&A. Watch the San Francisco Layover episode in this post.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Q&A: Anthony Bourdain Says He’s in a Zen-like State","datePublished":"2012-01-14T00:37:00.000Z","dateModified":"2012-01-14T23:56:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37604 http://blogs.kqed.org/bayareabites/?p=37604","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%e2%80%99s-in-a-zen-like-state/","disqusTitle":"Q&A: Anthony Bourdain Says He’s in a Zen-like State","path":"/bayareabites/37604/qa-anthony-bourdain-says-he%e2%80%99s-in-a-zen-like-state","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-oscar-crew.jpg\" alt=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" title=\"The Layover crew, Tony, and Oscar after a dip in the Tonga Room pool\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-37643\">\u003c/a>\u003cbr>\n\u003cem>The Layover crew, Tony Bourdain, and Oscar Villalon after a dip in the Tonga Room pool\u003c/em> \u003c/p>\n\u003cp>This Monday marked the debut of the San Francisco episode of The Layover, where \u003ca href=\"https://twitter.com/#!/NoReservations\">Anthony Bourdain\u003c/a> showed some \u003ca href=\"http://sf.eater.com/archives/2011/11/21/bourdains_favorite_us_city_for_eating_is_san_francisco_more_1.php\">local love\u003c/a> for \u003ca href=\"http://www.travelchannel.com/tv-shows/anthony-bourdain\">San Francisco\u003c/a>. He ate with La Cocina’s \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a>, Chefs \u003ca href=\"http://www.lafolie.com/html/about_us.html\">Roland Passot\u003c/a>, \u003ca href=\"https://twitter.com/#!/missionburger\">Danny Bowien\u003c/a> and \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. Tony also explored the daytime drinking crowd at Toronado. Jeff Hollinger, barkeep at \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> served up adult beverages and later joined Bourdain for more drinks. Bourdain ate at the \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> pop-up with \u003ca href=\"https://twitter.com/#!/ovillalon\">Oscar Villalon\u003c/a>, my husband. We visited the \u003ca href=\"http://www.tongaroom.com/\">Tonga Room\u003c/a> with Bourdain and the crew after the Rock Paper Scissors feed fest/shoot. Tony had already celebrated at the Tonga Room earlier with Cosentino, and was happy to share more Scorpion Bowls. After an hour or more, two of the crew decided to take a dip in the Tonga Room pool. A hotel staffer was on hand with clean and dry towels and robes for the swimmers. We took a picture and smoke break outside after the swimming action.\u003c/p>\n\u003cp>Bay Area Bites caught up with Bourdain via email.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What food-restaurant trends do you see for this year? \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Trends? It's all about \u003ca href=\"http://www.huskrestaurant.com/sean-brock-2/\">Sean Brock\u003c/a> [a Southern Chef]. \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>Bay Area Bites:\u003c/strong> For the San Francisco episode of The Layover... viewers seem to think you were pretty sauced. \u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> SF? YES. I was at least that f*cked up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> Who in the food world bugs you the most these days? St. Alice [Waters], or someone new?\u003c/p>\n\u003cp>\u003cstrong>Bourdain:\u003c/strong> Bugged by? No one. I am in a Zen-like state of peace and universal harmony with the world.\u003c/p>\n\u003cp>Not sure I fully believe him. His recent \u003ca href=\"https://twitter.com/#!/NoReservations\">Twitter feed\u003c/a> debates the merits of movie remakes, as well as telling local eater \u003ca href=\"https://twitter.com/#!/garysoup\">@GarySoup\u003c/a> off via the following twitter exchange:\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet1.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"76\" class=\"alignnone size-full wp-image-37631\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/GarySoup\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/garysoup-tweet2.jpg\" alt=\"Gary Soup tweet\" title=\"Gary Soup tweet\" width=\"517\" height=\"89\" class=\"alignnone size-full wp-image-37630\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet1.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"93\" class=\"alignnone size-full wp-image-37634\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet2.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"90\" class=\"alignnone size-full wp-image-37633\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/NoReservations\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bourdain-tweet3.jpg\" alt=\"Anthony Bourdain tweet\" title=\"Anthony Bourdain tweet\" width=\"521\" height=\"72\" class=\"alignnone size-full wp-image-37632\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Layover San Francisco\u003c/strong>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Kp2TzxDWa0k\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37604/qa-anthony-bourdain-says-he%e2%80%99s-in-a-zen-like-state","authors":["5092"],"categories":["bayareabites_63","bayareabites_2090","bayareabites_1593"],"tags":["bayareabites_2213","bayareabites_8406","bayareabites_2982","bayareabites_8837","bayareabites_10074","bayareabites_8920","bayareabites_10075","bayareabites_10073","bayareabites_10072"],"featImg":"bayareabites_37643","label":"bayareabites"},"bayareabites_25616":{"type":"posts","id":"bayareabites_25616","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25616","score":null,"sort":[1301670047000]},"guestAuthors":[],"slug":"guerrilla-greens-extreme-urban-homesteading","title":"Guerrilla Greens: Extreme Urban Homesteading","publishDate":1301670047,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n","blocks":[],"excerpt":"An Oakland couple digs deep into the new paradigm: Urban Homesteading, by any means necessary. ","status":"publish","parent":0,"modified":1427824396,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1484},"headData":{"title":"Guerrilla Greens: Extreme Urban Homesteading | KQED","description":"An Oakland couple digs deep into the new paradigm: Urban Homesteading, by any means necessary. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guerrilla Greens: Extreme Urban Homesteading","datePublished":"2011-04-01T15:00:47.000Z","dateModified":"2015-03-31T17:53:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"25616 http://blogs.kqed.org/bayareabites/?p=25616","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/01/guerrilla-greens-extreme-urban-homesteading/","disqusTitle":"Guerrilla Greens: Extreme Urban Homesteading","path":"/bayareabites/25616/guerrilla-greens-extreme-urban-homesteading","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \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>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\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>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25616/guerrilla-greens-extreme-urban-homesteading","authors":["5038"],"categories":["bayareabites_752","bayareabites_2638","bayareabites_1865","bayareabites_4084","bayareabites_2554","bayareabites_1763","bayareabites_60"],"tags":["bayareabites_3693","bayareabites_2982","bayareabites_987","bayareabites_14769","bayareabites_10280","bayareabites_8291","bayareabites_9163","bayareabites_9162"],"featImg":"bayareabites_25803","label":"bayareabites"},"bayareabites_13014":{"type":"posts","id":"bayareabites_13014","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13014","score":null,"sort":[1273069037000]},"guestAuthors":[],"slug":"meals-on-wheels-benefit-star-chefs-and-vintners-gala","title":"Meals on Wheels Benefit: Star Chefs and Vintners Gala","publishDate":1273069037,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n","blocks":[],"excerpt":"Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area's finest chefs; imbibe in the goods from 75 of California's leading vintners.","status":"publish","parent":0,"modified":1273036527,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":904},"headData":{"title":"Meals on Wheels Benefit: Star Chefs and Vintners Gala | KQED","description":"Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area's finest chefs; imbibe in the goods from 75 of California's leading vintners.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meals on Wheels Benefit: Star Chefs and Vintners Gala","datePublished":"2010-05-05T14:17:17.000Z","dateModified":"2010-05-05T05:15:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13014 http://blogs.kqed.org/bayareabites/?p=13014","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/","disqusTitle":"Meals on Wheels Benefit: Star Chefs and Vintners Gala","path":"/bayareabites/13014/meals-on-wheels-benefit-star-chefs-and-vintners-gala","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13014/meals-on-wheels-benefit-star-chefs-and-vintners-gala","authors":["5037"],"categories":["bayareabites_63","bayareabites_50","bayareabites_3032"],"tags":["bayareabites_257","bayareabites_14744","bayareabites_2982","bayareabites_795","bayareabites_4002","bayareabites_4003","bayareabites_4004"],"label":"bayareabites"},"bayareabites_10420":{"type":"posts","id":"bayareabites_10420","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10420","score":null,"sort":[1265742549000]},"guestAuthors":[],"slug":"fast-food-futures","title":"Fast Food Futures","publishDate":1265742549,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/inandout.jpg\" alt=\"East Coaster at In-N-Out Burger\" title=\"East Coaster at In-N-Out Burger\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10422\">\u003cbr>\n\u003cem>An East Coaster gets his first taste of In-N-Out Burger. Photo by Michael V. Chopko\u003c/em>\u003c/p>\n\u003cp>Growing up, my house was healthy. Bran stocked the cupboard, gallons of skim milk sat in the fridge. We didn't eat fast food except on rare occasions. On busy nights, my parents picked up sprout-laden sandwiches and baked potatoes from our nearest \u003ca href=\"http://findarticles.com/p/articles/mi_m3190/is_v19/ai_3680221/\">Fresher Cooker\u003c/a> franchise. After multi-million dollar losses year after year, the locally-owned company (conceived as a healthy alternative to burger joints) filed for bankruptcy, folded, and the restaurant in the strip mall parking lot near my house fell apart and came back together as a \u003ca href=\"http://www.skylinechili.com/\">Skyline Chili\u003c/a>.\u003c/p>\n\u003cp>Fast food mainly happened on road trips then, when we'd drive from Louisville to New Orleans or Northern Florida for a vacation. I remember one drive down with my brother and dad. I must have been ten. We stopped for fries and \u003ca href=\"http://en.wikipedia.org/wiki/Arch_Deluxe\">Arch Deluxes\u003c/a>. I had a fish sandwich. An hour later, not far from Tuscaloosa, Alabama, my brother started throwing up. He hadn't been poisoned; he was car-sick, a tendency worsened by his habit of doodling in notebooks as the Volvo heaved and pitched over I-65's pocked surface. We stopped at a gas station so my dad could clean him off and buy a styrofoam cooler. My brother was still throwing up, leaning out of the car, near the pump. A scraggly old yokel sauntered over. \"What's wrong with 'im?\" he asked, practically chuckling. My brother threw up into the cooler all the way to Hattiesburg. As soon as he was done, he wanted another burger. Vegetarianism dulled the allure of fast food for a while, but even in college, it permeated the culture. My senior year, I lived next to a \u003ca href=\"http://en.wikipedia.org/wiki/Rax_(restaurant)\">Rax\u003c/a>, a pitiful little lump of a franchise my friends and I always assumed was the last of its kind in the country -- so disconnected so under-patronized that perhaps -- like \u003ca href=\"http://en.wikipedia.org/wiki/Edwina,_the_Dinosaur_Who_Didn't_Know_She_Was_Extinct\">Edwina, the cookie-baking dinosaur\u003c/a> -- it hadn't gotten wind of its own extinction. Then, for some people, going for fries at Rax was as palatably ironic an act as stacking toilet sculptures in the main quad or carefully growing a neat cop-style mustache to sport above a bemused smirk. \u003c/p>\n\u003cp>Today, I avoid fast food. I strive to eat healthily, responsibly, and well -- and I manage to get two out of three right most of the time. In other words, if I'm going to eat fried chicken, it's going to be good fried chicken -- featuring a bird whose life was reasonably pleasant prior to its sudden conclusion. However, this general rule isn't always easy to follow. Over the last five years, I have spent a lot of time touring around the country playing music -- and eating on the road in any way resembling that to which I am accustomed in San Francisco is tough if not impossible. If I were more of an urban homesteader, I'd make my own jerky, dry fruit, and roast nuts for snacks. Instead, ducking into parking lights, entranced by warm neon glows, I forage along the inter-states with wildly varying results. Thanks to a soggy half-rotten \"veggie delight\" foot-long somewhere in Michigan, I haven't eaten anything from \u003ca href=\"http://www.subway.com/subwayroot/index.aspx\">Subway\u003c/a> in three years, and I never will again. On the other hand, I have learned that Arby's makes a decent vegetable soup. Its coffee shakes are good too. I have also learned that \u003ca href=\"http://www.carlsjr.com/\">Carl's Jr.\u003c/a> has one healthy sandwich that doesn't make me feel sick after I eat it: the grilled chicken with barbecue sauce and crunchy lettuce on a whole wheat bun. The sauce tastes like low-cal ketchup dosed with liquid smoke, but I don't quibble. I'm always happy to see that yellow star rising up on a pole in the dark next to the highway. In general, grocery stores are better than restaurants. Whenever I stumble across a reasonably well-appointed one, I buy carrots, bananas, bread, and peanut butter, or some deli turkey and cheese. While these eats assault my body with less malice, something remains appealing about fast food on the road, particularly when it's eaten in the car, as music hums from the stereo, and the windows rattles as the wheels tumble along. Towns give way to cities, suburbs, and towns again. The windshield steams up from unwrapped burgers. A greasy smell oozes into the upholstery and hangs in the air between the front seats. Ketchup packets fall on the van floor. Someone steps on one, and he is cursed as red spits across the carpet.\u003c/p>\n\u003cp>On the West Coast, \u003ca href=\"http://www.in-n-out.com/\">In-N-Out Burger\u003c/a> -- every famous chef's favorite drive-through -- reigns supreme. My band was heading up from Los Angeles last weekend. As we approached the parking lot, the keyboardist, a \u003ca href=\"http://www.imdb.com/title/tt0118715/trivia\">Lebowski\u003c/a> fan visiting from D.C., awoke from a two-hour nap and practically dived out of the rolling van to get his first taste. While little approaches a double-double animal-style, the Midwest and East Coast offer a few nice options you can't get out here. \u003ca href=\"http://www.wawa.com/WawaWeb/\">Wawa\u003c/a>, a Mid-Atlantic chain of convenience stores, has excellent sandwiches you can customize via touch-screen. Frequently found in service plazas along East Coast turnpikes, the Falls Church, Virginia-based \u003ca href=\"http://www.royrogersrestaurants.com/\">Roy Rogers\u003c/a> has the \"Gold Rush\" chicken sandwich, fried breast on a roll with bacon, melted provolone, and honey barbecue sauce. The closest \u003ca href=\"http://www.whitecastle.com/\">White Castle\u003c/a> outpost may be 1 and 1/3 days away from us by car -- in Shakopee, Minnesota to be exact -- but you can buy frozen sliders from Walgreen's stores anywhere. I know because I have done so from the one on 24th and Potrero. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some fast food restaurants have short menus focusing on a specific culinary theme -- fried chicken and little besides fried chicken, just burgers, or chili -- and others, like \u003ca href=\"http://www.jackinthebox.com/\">Jack in the Box\u003c/a>, for example, try to be all things for all customers, offering tacos, egg rolls, and cheese-steaks as well as burgers and fries. In my experience, the former -- focused, quality-conscious enterprises in the vein of In-N-Out Burger -- tend to be more successful. To play with the idea, I've come up with a few unique fast food concepts -- inspired appropriately by San Francisco -- to diversify the field.\u003c/p>\n\u003cp>Offal promises to stay hot in the food world. Falafel is a fast food Americans outside of cities don't know or trust yet. I was thinking a restaurant serving both could be both excellent and successful. \u003ca href=\"http://twitter.com/offalchris\">Chris Cosentino\u003c/a> and the proprietors of \u003ca href=\"http://www.yelp.com/biz/old-jerusalem-restaurant-san-francisco\">Old Jerusalem\u003c/a> would have to consult. I would call it Fal-off-All in honor of Chik-fil-A and serve lavash wraps stuffed with fried sweetbreads, kidneys, and liver.\u003c/p>\n\u003cp>Mini-cassoulets. Sounds a little precious for sure, but I think even road-trippers in far-flung bastions of rigidity would warm up -- especially in snowy weather. I know I would have loved to stumble across a franchise of Le Petit Confit zipping across Nebraska several Februarys ago.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This past fall, New York City Momofuku impresario \u003ca href=\"http://wineguyworld.blogspot.com/2009/11/blog-post.html\">David Chang\u003c/a> ticked off a bunch of sensitive locals when he semi-drunkenly accused low-watt San Francisco chefs of \"fuckin' just serving figs on a plate.\" He might have been taking a cue from an expat. Over the summer, former A16 and SPQR chef \u003ca href=\"http://www.nytimes.com/2009/09/02/dining/02nate.html\">Nate Appleman\u003c/a> abruptly abandoned local stardom to move to New York in search of a louder buzz. He popped up in a New York Times profile to lightly dis San Francisco diners: \"In San Francisco the audience is easy. You put tripe in a bowl and tell them it's from a humanely raised cow and they're going to eat it.\" In honor of both famous chefs' opinions, someone should start a faux-Chez Panisse fast food restaurant serving austere mockeries of the perfect-simple-thing-in-a-bowl motif: shriveled radish slices with table salt, canned pears with a touch of low-grade honey, and gassed half-green tomatoes with \"balsamic\" drizzles -- all served with pseudo-artisan sourdough bread. Bowls and Rolls -- it'll be huge, I'm telling you.\u003c/p>\n\n","blocks":[],"excerpt":"To play with the idea, I've come up with a few unique fast food concepts -- inspired appropriately by San Francisco -- to diversify the field.\r\n\r\nOffal promises to stay hot in the food world. Falafel is a fast food Americans outside of cities don't know or trust yet. I was thinking a restaurant serving both could be both excellent and successful. Chris Cosentino and the proprietors of Old Jerusalem would have to consult. I would call it Fal-off-All in honor of Chik-fil-A and serve lavash wraps stuffed with fried sweetbreads, kidneys, and liver.","status":"publish","parent":0,"modified":1265742592,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1376},"headData":{"title":"Fast Food Futures | KQED","description":"To play with the idea, I've come up with a few unique fast food concepts -- inspired appropriately by San Francisco -- to diversify the field.\r\n\r\nOffal promises to stay hot in the food world. Falafel is a fast food Americans outside of cities don't know or trust yet. I was thinking a restaurant serving both could be both excellent and successful. Chris Cosentino and the proprietors of Old Jerusalem would have to consult. I would call it Fal-off-All in honor of Chik-fil-A and serve lavash wraps stuffed with fried sweetbreads, kidneys, and liver.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fast Food Futures","datePublished":"2010-02-09T19:09:09.000Z","dateModified":"2010-02-09T19:09:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10420 http://blogs.kqed.org/bayareabites/?p=10420","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/09/fast-food-futures/","disqusTitle":"Fast Food Futures","path":"/bayareabites/10420/fast-food-futures","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/inandout.jpg\" alt=\"East Coaster at In-N-Out Burger\" title=\"East Coaster at In-N-Out Burger\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10422\">\u003cbr>\n\u003cem>An East Coaster gets his first taste of In-N-Out Burger. Photo by Michael V. Chopko\u003c/em>\u003c/p>\n\u003cp>Growing up, my house was healthy. Bran stocked the cupboard, gallons of skim milk sat in the fridge. We didn't eat fast food except on rare occasions. On busy nights, my parents picked up sprout-laden sandwiches and baked potatoes from our nearest \u003ca href=\"http://findarticles.com/p/articles/mi_m3190/is_v19/ai_3680221/\">Fresher Cooker\u003c/a> franchise. After multi-million dollar losses year after year, the locally-owned company (conceived as a healthy alternative to burger joints) filed for bankruptcy, folded, and the restaurant in the strip mall parking lot near my house fell apart and came back together as a \u003ca href=\"http://www.skylinechili.com/\">Skyline Chili\u003c/a>.\u003c/p>\n\u003cp>Fast food mainly happened on road trips then, when we'd drive from Louisville to New Orleans or Northern Florida for a vacation. I remember one drive down with my brother and dad. I must have been ten. We stopped for fries and \u003ca href=\"http://en.wikipedia.org/wiki/Arch_Deluxe\">Arch Deluxes\u003c/a>. I had a fish sandwich. An hour later, not far from Tuscaloosa, Alabama, my brother started throwing up. He hadn't been poisoned; he was car-sick, a tendency worsened by his habit of doodling in notebooks as the Volvo heaved and pitched over I-65's pocked surface. We stopped at a gas station so my dad could clean him off and buy a styrofoam cooler. My brother was still throwing up, leaning out of the car, near the pump. A scraggly old yokel sauntered over. \"What's wrong with 'im?\" he asked, practically chuckling. My brother threw up into the cooler all the way to Hattiesburg. As soon as he was done, he wanted another burger. Vegetarianism dulled the allure of fast food for a while, but even in college, it permeated the culture. My senior year, I lived next to a \u003ca href=\"http://en.wikipedia.org/wiki/Rax_(restaurant)\">Rax\u003c/a>, a pitiful little lump of a franchise my friends and I always assumed was the last of its kind in the country -- so disconnected so under-patronized that perhaps -- like \u003ca href=\"http://en.wikipedia.org/wiki/Edwina,_the_Dinosaur_Who_Didn't_Know_She_Was_Extinct\">Edwina, the cookie-baking dinosaur\u003c/a> -- it hadn't gotten wind of its own extinction. Then, for some people, going for fries at Rax was as palatably ironic an act as stacking toilet sculptures in the main quad or carefully growing a neat cop-style mustache to sport above a bemused smirk. \u003c/p>\n\u003cp>Today, I avoid fast food. I strive to eat healthily, responsibly, and well -- and I manage to get two out of three right most of the time. In other words, if I'm going to eat fried chicken, it's going to be good fried chicken -- featuring a bird whose life was reasonably pleasant prior to its sudden conclusion. However, this general rule isn't always easy to follow. Over the last five years, I have spent a lot of time touring around the country playing music -- and eating on the road in any way resembling that to which I am accustomed in San Francisco is tough if not impossible. If I were more of an urban homesteader, I'd make my own jerky, dry fruit, and roast nuts for snacks. Instead, ducking into parking lights, entranced by warm neon glows, I forage along the inter-states with wildly varying results. Thanks to a soggy half-rotten \"veggie delight\" foot-long somewhere in Michigan, I haven't eaten anything from \u003ca href=\"http://www.subway.com/subwayroot/index.aspx\">Subway\u003c/a> in three years, and I never will again. On the other hand, I have learned that Arby's makes a decent vegetable soup. Its coffee shakes are good too. I have also learned that \u003ca href=\"http://www.carlsjr.com/\">Carl's Jr.\u003c/a> has one healthy sandwich that doesn't make me feel sick after I eat it: the grilled chicken with barbecue sauce and crunchy lettuce on a whole wheat bun. The sauce tastes like low-cal ketchup dosed with liquid smoke, but I don't quibble. I'm always happy to see that yellow star rising up on a pole in the dark next to the highway. In general, grocery stores are better than restaurants. Whenever I stumble across a reasonably well-appointed one, I buy carrots, bananas, bread, and peanut butter, or some deli turkey and cheese. While these eats assault my body with less malice, something remains appealing about fast food on the road, particularly when it's eaten in the car, as music hums from the stereo, and the windows rattles as the wheels tumble along. Towns give way to cities, suburbs, and towns again. The windshield steams up from unwrapped burgers. A greasy smell oozes into the upholstery and hangs in the air between the front seats. Ketchup packets fall on the van floor. Someone steps on one, and he is cursed as red spits across the carpet.\u003c/p>\n\u003cp>On the West Coast, \u003ca href=\"http://www.in-n-out.com/\">In-N-Out Burger\u003c/a> -- every famous chef's favorite drive-through -- reigns supreme. My band was heading up from Los Angeles last weekend. As we approached the parking lot, the keyboardist, a \u003ca href=\"http://www.imdb.com/title/tt0118715/trivia\">Lebowski\u003c/a> fan visiting from D.C., awoke from a two-hour nap and practically dived out of the rolling van to get his first taste. While little approaches a double-double animal-style, the Midwest and East Coast offer a few nice options you can't get out here. \u003ca href=\"http://www.wawa.com/WawaWeb/\">Wawa\u003c/a>, a Mid-Atlantic chain of convenience stores, has excellent sandwiches you can customize via touch-screen. Frequently found in service plazas along East Coast turnpikes, the Falls Church, Virginia-based \u003ca href=\"http://www.royrogersrestaurants.com/\">Roy Rogers\u003c/a> has the \"Gold Rush\" chicken sandwich, fried breast on a roll with bacon, melted provolone, and honey barbecue sauce. The closest \u003ca href=\"http://www.whitecastle.com/\">White Castle\u003c/a> outpost may be 1 and 1/3 days away from us by car -- in Shakopee, Minnesota to be exact -- but you can buy frozen sliders from Walgreen's stores anywhere. I know because I have done so from the one on 24th and Potrero. \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>Some fast food restaurants have short menus focusing on a specific culinary theme -- fried chicken and little besides fried chicken, just burgers, or chili -- and others, like \u003ca href=\"http://www.jackinthebox.com/\">Jack in the Box\u003c/a>, for example, try to be all things for all customers, offering tacos, egg rolls, and cheese-steaks as well as burgers and fries. In my experience, the former -- focused, quality-conscious enterprises in the vein of In-N-Out Burger -- tend to be more successful. To play with the idea, I've come up with a few unique fast food concepts -- inspired appropriately by San Francisco -- to diversify the field.\u003c/p>\n\u003cp>Offal promises to stay hot in the food world. Falafel is a fast food Americans outside of cities don't know or trust yet. I was thinking a restaurant serving both could be both excellent and successful. \u003ca href=\"http://twitter.com/offalchris\">Chris Cosentino\u003c/a> and the proprietors of \u003ca href=\"http://www.yelp.com/biz/old-jerusalem-restaurant-san-francisco\">Old Jerusalem\u003c/a> would have to consult. I would call it Fal-off-All in honor of Chik-fil-A and serve lavash wraps stuffed with fried sweetbreads, kidneys, and liver.\u003c/p>\n\u003cp>Mini-cassoulets. Sounds a little precious for sure, but I think even road-trippers in far-flung bastions of rigidity would warm up -- especially in snowy weather. I know I would have loved to stumble across a franchise of Le Petit Confit zipping across Nebraska several Februarys ago.\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>This past fall, New York City Momofuku impresario \u003ca href=\"http://wineguyworld.blogspot.com/2009/11/blog-post.html\">David Chang\u003c/a> ticked off a bunch of sensitive locals when he semi-drunkenly accused low-watt San Francisco chefs of \"fuckin' just serving figs on a plate.\" He might have been taking a cue from an expat. Over the summer, former A16 and SPQR chef \u003ca href=\"http://www.nytimes.com/2009/09/02/dining/02nate.html\">Nate Appleman\u003c/a> abruptly abandoned local stardom to move to New York in search of a louder buzz. He popped up in a New York Times profile to lightly dis San Francisco diners: \"In San Francisco the audience is easy. You put tripe in a bowl and tell them it's from a humanely raised cow and they're going to eat it.\" In honor of both famous chefs' opinions, someone should start a faux-Chez Panisse fast food restaurant serving austere mockeries of the perfect-simple-thing-in-a-bowl motif: shriveled radish slices with table salt, canned pears with a touch of low-grade honey, and gassed half-green tomatoes with \"balsamic\" drizzles -- all served with pseudo-artisan sourdough bread. Bowls and Rolls -- it'll be huge, I'm telling you.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10420/fast-food-futures","authors":["5060"],"categories":["bayareabites_181"],"tags":["bayareabites_2982","bayareabites_1435","bayareabites_3446","bayareabites_2981"],"label":"bayareabites"},"bayareabites_8158":{"type":"posts","id":"bayareabites_8158","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8158","score":null,"sort":[1258305391000]},"guestAuthors":[],"slug":"primal-napa","title":"Primal Napa ","publishDate":1258305391,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\"Have you tried the lamb brains?\" \u003c/em>\u003c/p>\n\u003cp>Well, it was just that sort of party. The lamb brains, so I was told, were simply smashing--like meaty custard, in the best possible way. \u003c/p>\n\u003cp>But the lamb brains weren't the half of it. The outdoor tables at last weekend's first \u003ca href=\"http://www.artofthebutcher.com\">Primal Napa\u003c/a> event were a head-to-tail, guts-and-all celebration of going deep with meat. There were the strips of grilled beef heart, for starters, and a whole roasted Musquee de Provence squash stuffed with chunks of pork liver. Then slim slices of headcheese, unctuous slathers of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/30/nduja-n-judah/\">nduja\u003c/a>, much salume, even entire smoke-blackened lambs' heads, complete with jutting teeth and curled, fibrous tongues. \"Yeah, just gnaw right on the jawbone,\" advised one chef-jacketed guy behind the table. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal1.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8187\">\u003c/p>\n\u003cp>The setting was appropriately rustic, outside on a beautiful autumn afternoon, under the trees and up against the vines at the \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars' Hayne\u003c/a> vineyard in Napa, with hay bales scattered and, for Napa, quite a young and stylish crowd. There was definitely money here, cool money with BMWs parked in the grass, strolling over for scoops of lamb brains and chunks of rare goat right off the bone. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal3.jpg\" alt=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" title=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-8185\">Back in the hot zone, surrounded by smoking coals, piles of logs and a whole Mediterranean coastline of fresh rosemary branches was Mr. Meat himself, Incanto and Boccalone's\u003ca href=\"http://www.offalgood.com/\"> Chris Cosentino\u003c/a>, jogging from fire to fire in his flaming orange t-shirt emblazoned \"USDA Choice,\" his voice worn to a rasp. In fact, all the cooks seemed to be having a swell time, getting sweaty and grimy surrounded by fire and meat. \u003c/p>\n\u003cp>Mopping \u003ca href=\"http://en.wikipedia.org/wiki/Harissa\">harissa\u003c/a> marinade over a long spitted row of feet-on chickens, nuzzling a flat of eggs into a pillow of hot ash, angling an entire spread-eagled goat (furry hooves intact) over a pile of flaming coals: the concept may have been based in subsistence cooking, but the style was deep in the smoky flair that only flambeing can bring. \u003c/p>\n\u003cp>The mood was definitely gleeful--meat does that to people--and in a funny way, honest. There was no getting away from the fact that eating here meant eating something that once had a face, because that face, or at least the edible bits of it--the tongue, the cheeks, even the eyeballs--were probably right there on the table next to the legs or ribs or tenderloin. And the animals had a pedigree: ask any cook, and they could tell you where the meat they were roasting came from, who raised it and how. \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>Elbowing up to the platter of slow-cooked pork \u003ca href=\"http://www.hudsonvineyards.com/hudson-ranch.html\">Hudson Ranch\u003c/a> pork belly (divine), one could eavesdrop on any number of serious discussions about heritage pig breeding. Get distracted for a few moments by the leather-and-chocolate Pinots from \u003ca href=\"http://www.hirschvineyards.com\">Hirsch Vineyards\u003c/a>, and the roasted goat legs would be all but picked clean, although a few succulent morsels could always be chiseled off and shared by the kind woman wielding a chef's knife on the other side of the table. This wasn't down-home (the highlights and sunglasses on display were much too expensive for that) but there weren't any waiters or coddling, either. In fact, you had to do a little begging just to score a little paper plate and skimpy napkin. Some of the meat was in bite-sized slices; some was simply hacked up and plattered, letting the hungry pull through the shreds and fat with eager hands and plastic forks. \u003cem>We cooked it,\u003c/em> the attitude seemed to be. \u003cem>You figure it out. \u003c/em> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal4.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8184\">\u003c/p>\n\u003cp>Up front were hands-on displays of rock-star butchering (a cross-coast trend recently chronicled in the New York Times under the headline \u003ca href=\"http://www.nytimes.com/2009/10/25/fashion/25meat.html\">Slaughterhouse Live\u003c/a>) with \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> founder Taylor Boetticher whipping through a beef forequarter with deft strokes and cool aplomb. Neatly wiggling out the ball of a shoulder, he pointed out that this particular breakdown didn't require too much finesse, since all the meat was destined for sliders, a rough grind of aged meat and creamy fat made into mini-burgers for the hungry hordes. (Too true: with all the variety meats on display, the table handing out hot dogs and burgers was the one with the surging six-deep, hands-out crowd, right from the moment the patties hit the grill.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal2.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8186\">\u003c/p>\n\u003cp>Not surprisingly, the list of participants read like a who's who of current carnivorishness: Fatted Calf, 4505 Meats, Boccalone, Avedano's, Perbacco, Star Meats...and Ubuntu? Wait, \u003cstrong>that\u003c/strong> \u003ca href=\"http://www.ubuntunapa.com\">Ubuntu\u003c/a>, Napa's famous yoga-studio/vegetarian restaurant, the place my vegan cousin and his new bride had a nearly religious experience over the cauliflower three ways? Thankfully, Ubuntu chef Jeremy Fox (not himself a vegetarian) joined the party to show that open fire-cooking can do wonderful things to vegetables, too. There were terra cotta pots brimming with Rancho Gordo beans in spicy broth, slippery whole roasted torpedo onions, and more. \u003c/p>\n\u003cp>As the sun slipped away and the strings of white lights lit up across the wine-pouring booths, the heavy hitters came out, finally ready after their hours in the hot zone, staked and salted, roasted and smoky. It was primal, and it was delicious. \u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">Mr. Foer\u003c/a>. You may not eat it any more, but you know how good it can be. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos by Stacy Cahill\u003c/em>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"The lamb brains, I was told, were simply smashing. Like meaty custard, in the best possible way. But the lamb brains weren't the half of it. The outdoor tables at last weekend's first Primal Napa event were a head-to-tail, guts-and-all celebration of going deep with meat. ","status":"publish","parent":0,"modified":1258348706,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":893},"headData":{"title":"Primal Napa | KQED","description":"The lamb brains, I was told, were simply smashing. Like meaty custard, in the best possible way. But the lamb brains weren't the half of it. The outdoor tables at last weekend's first Primal Napa event were a head-to-tail, guts-and-all celebration of going deep with meat. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Primal Napa ","datePublished":"2009-11-15T17:16:31.000Z","dateModified":"2009-11-16T05:18:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8158 http://blogs.kqed.org/bayareabites/?p=8158","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/15/primal-napa/","disqusTitle":"Primal Napa ","path":"/bayareabites/8158/primal-napa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\"Have you tried the lamb brains?\" \u003c/em>\u003c/p>\n\u003cp>Well, it was just that sort of party. The lamb brains, so I was told, were simply smashing--like meaty custard, in the best possible way. \u003c/p>\n\u003cp>But the lamb brains weren't the half of it. The outdoor tables at last weekend's first \u003ca href=\"http://www.artofthebutcher.com\">Primal Napa\u003c/a> event were a head-to-tail, guts-and-all celebration of going deep with meat. There were the strips of grilled beef heart, for starters, and a whole roasted Musquee de Provence squash stuffed with chunks of pork liver. Then slim slices of headcheese, unctuous slathers of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/30/nduja-n-judah/\">nduja\u003c/a>, much salume, even entire smoke-blackened lambs' heads, complete with jutting teeth and curled, fibrous tongues. \"Yeah, just gnaw right on the jawbone,\" advised one chef-jacketed guy behind the table. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal1.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8187\">\u003c/p>\n\u003cp>The setting was appropriately rustic, outside on a beautiful autumn afternoon, under the trees and up against the vines at the \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars' Hayne\u003c/a> vineyard in Napa, with hay bales scattered and, for Napa, quite a young and stylish crowd. There was definitely money here, cool money with BMWs parked in the grass, strolling over for scoops of lamb brains and chunks of rare goat right off the bone. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal3.jpg\" alt=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" title=\"Chris Cosentino at Primal Napa - photo by Stacy Cahill\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-8185\">Back in the hot zone, surrounded by smoking coals, piles of logs and a whole Mediterranean coastline of fresh rosemary branches was Mr. Meat himself, Incanto and Boccalone's\u003ca href=\"http://www.offalgood.com/\"> Chris Cosentino\u003c/a>, jogging from fire to fire in his flaming orange t-shirt emblazoned \"USDA Choice,\" his voice worn to a rasp. In fact, all the cooks seemed to be having a swell time, getting sweaty and grimy surrounded by fire and meat. \u003c/p>\n\u003cp>Mopping \u003ca href=\"http://en.wikipedia.org/wiki/Harissa\">harissa\u003c/a> marinade over a long spitted row of feet-on chickens, nuzzling a flat of eggs into a pillow of hot ash, angling an entire spread-eagled goat (furry hooves intact) over a pile of flaming coals: the concept may have been based in subsistence cooking, but the style was deep in the smoky flair that only flambeing can bring. \u003c/p>\n\u003cp>The mood was definitely gleeful--meat does that to people--and in a funny way, honest. There was no getting away from the fact that eating here meant eating something that once had a face, because that face, or at least the edible bits of it--the tongue, the cheeks, even the eyeballs--were probably right there on the table next to the legs or ribs or tenderloin. And the animals had a pedigree: ask any cook, and they could tell you where the meat they were roasting came from, who raised it and how. \u003cbr clear=\"all\"> \u003c/p>\n\u003cp>Elbowing up to the platter of slow-cooked pork \u003ca href=\"http://www.hudsonvineyards.com/hudson-ranch.html\">Hudson Ranch\u003c/a> pork belly (divine), one could eavesdrop on any number of serious discussions about heritage pig breeding. Get distracted for a few moments by the leather-and-chocolate Pinots from \u003ca href=\"http://www.hirschvineyards.com\">Hirsch Vineyards\u003c/a>, and the roasted goat legs would be all but picked clean, although a few succulent morsels could always be chiseled off and shared by the kind woman wielding a chef's knife on the other side of the table. This wasn't down-home (the highlights and sunglasses on display were much too expensive for that) but there weren't any waiters or coddling, either. In fact, you had to do a little begging just to score a little paper plate and skimpy napkin. Some of the meat was in bite-sized slices; some was simply hacked up and plattered, letting the hungry pull through the shreds and fat with eager hands and plastic forks. \u003cem>We cooked it,\u003c/em> the attitude seemed to be. \u003cem>You figure it out. \u003c/em> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal4.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8184\">\u003c/p>\n\u003cp>Up front were hands-on displays of rock-star butchering (a cross-coast trend recently chronicled in the New York Times under the headline \u003ca href=\"http://www.nytimes.com/2009/10/25/fashion/25meat.html\">Slaughterhouse Live\u003c/a>) with \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> founder Taylor Boetticher whipping through a beef forequarter with deft strokes and cool aplomb. Neatly wiggling out the ball of a shoulder, he pointed out that this particular breakdown didn't require too much finesse, since all the meat was destined for sliders, a rough grind of aged meat and creamy fat made into mini-burgers for the hungry hordes. (Too true: with all the variety meats on display, the table handing out hot dogs and burgers was the one with the surging six-deep, hands-out crowd, right from the moment the patties hit the grill.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/primal2.jpg\" alt=\"Primal Napa - photo by Stacy Cahill\" title=\"Primal Napa - photo by Stacy Cahill\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-8186\">\u003c/p>\n\u003cp>Not surprisingly, the list of participants read like a who's who of current carnivorishness: Fatted Calf, 4505 Meats, Boccalone, Avedano's, Perbacco, Star Meats...and Ubuntu? Wait, \u003cstrong>that\u003c/strong> \u003ca href=\"http://www.ubuntunapa.com\">Ubuntu\u003c/a>, Napa's famous yoga-studio/vegetarian restaurant, the place my vegan cousin and his new bride had a nearly religious experience over the cauliflower three ways? Thankfully, Ubuntu chef Jeremy Fox (not himself a vegetarian) joined the party to show that open fire-cooking can do wonderful things to vegetables, too. There were terra cotta pots brimming with Rancho Gordo beans in spicy broth, slippery whole roasted torpedo onions, and more. \u003c/p>\n\u003cp>As the sun slipped away and the strings of white lights lit up across the wine-pouring booths, the heavy hitters came out, finally ready after their hours in the hot zone, staked and salted, roasted and smoky. It was primal, and it was delicious. \u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">Mr. Foer\u003c/a>. You may not eat it any more, but you know how good it can be. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos by Stacy Cahill\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8158/primal-napa","authors":["5038"],"categories":["bayareabites_63","bayareabites_50"],"tags":["bayareabites_1596","bayareabites_2982","bayareabites_1531","bayareabites_2983","bayareabites_243","bayareabites_2981","bayareabites_2980","bayareabites_2979","bayareabites_2105"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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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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