In the Queer Kitchen: A Conversation with John Birdsall, Preeti Mistry, and Nik Sharma
Celebrate Pride with Summer Rainbow Sangria!
From Ice Cream To Ian McKellan: Reactions To Same-Sex Marriage Ruling
San Francisco Pride Eats
LGBT Pride: Remembering The Brick Hut Cafe - Part 2
LGBT Pride: Remembering The Brick Hut Cafe - Part 1
Recipe for Love: Sexy Eats on Film at Frameline
San Francisco Food Secrets of Frankie Frankeny & Chloe Harris
Swish Steak: Camp Food
Sponsored
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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"joanantonuccio":{"type":"authors","id":"5162","meta":{"index":"authors_1591205172","id":"5162","found":true},"name":"Joan Antonuccio","firstName":"Joan","lastName":"Antonuccio","slug":"joanantonuccio","email":"joanantonuccio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Since the closing of the Brick Hut Café in 1997, Joan has worked in 2 restaurants, become a certified massage therapist; moved on to work as executive chef at Bon Appetit and worked as a personal chef and caterer. She is currently working as a catering chef, which allows her the flexibility to pursue her new passion as a professional voice actor.\r\nShe lives in Oakland with her dogs, Jennifer and Harley-Anne.","avatar":"https://secure.gravatar.com/avatar/638bed1559473c9b5eb303ab43327079?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Joan Antonuccio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/638bed1559473c9b5eb303ab43327079?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/638bed1559473c9b5eb303ab43327079?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/joanantonuccio"},"sharondavenport":{"type":"authors","id":"5163","meta":{"index":"authors_1591205172","id":"5163","found":true},"name":"Sharon Davenport","firstName":"Sharon","lastName":"Davenport","slug":"sharondavenport","email":"sharon.davenport@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Sharon Davenport was a founding member of The Brick Hut Collective and continuously worked there through all three Brick Hut Cafe iterations from 1974 to 1997. Currently, she is an archivist-librarian living in Oakland. She is a poet-writer with two published books of poetry, \u003cem>Mountain Singing\u003c/em> (1986) and \u003cem>Between Us\u003c/em> (1989). Her website \u003ca href=\"http://www.davenportsharon.net/\">Archival Assistance\u003c/a> offers professional information and contact inquiries for research and archival assistance. She is currently the volunteer archivist for the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical House\u003c/a> in the Fruitvale neighborhood of Oakland. She played a small role as a researcher and image cataloger for the current exhibit of Seeing Gertrude Stein: Five Stories at the \u003ca href=\"http://www.thecjm.org/index.php\">Contemporary Jewish Museum\u003c/a> in San Francisco. She believes that at this moment in history, it is manifestly important to speak for difference and polycultural diversity. The great poet, philosopher, and activist Audre Lorde said it well, \"It is not our differences that divide us. It is our inability to recognize, accept, and celebrate those differences.\"","avatar":"https://secure.gravatar.com/avatar/9bbb9fd9475e4ea53eebdbda5a76b4e5?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Sharon Davenport | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9bbb9fd9475e4ea53eebdbda5a76b4e5?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9bbb9fd9475e4ea53eebdbda5a76b4e5?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sharondavenport"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_110349":{"type":"posts","id":"bayareabites_110349","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110349","score":null,"sort":[1467069345000]},"guestAuthors":[],"slug":"in-the-queer-kitchen-a-conversation-with-john-birdsall-preeti-mistry-and-nik-sharma","title":"In the Queer Kitchen: A Conversation with John Birdsall, Preeti Mistry, and Nik Sharma","publishDate":1467069345,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What is a queer kitchen? Is there a recognizable queer style or sensibility that can be expressed through food? Can non-gay chefs queer their food? As the rainbow-stickered crowds in booty shorts and body glitter surged through Dolores Park and Civic Center on a sunny Saturday afternoon, a rather more sedate audience of thirty gathered upstairs at Williams Sonoma's flagship store in Union Square to listen to a discussion of these questions and more. The conversation was the first San Francisco event organized by the New York-based gay men's food magazine \u003ca href=\"http://www.jarrymag.com\" target=\"_blank\">Jarry\u003c/a>, a twice-yearly print publication that launched (thanks in part to a Kickstarter campaign) in the fall of 2015. \u003c/p>\n\u003cfigure id=\"attachment_110367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JarryEvent4-new.jpg\" alt=\"Jarry issue 2 and tote bags.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-110367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jarry issue 2 and tote bags. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to moderator (and Jarry co-founder/editor) Lukas Volger, the idea of the \"queer kitchen\"--as opposed to \"gay food\"--seemed both more inclusive and more contemporary, at a time when few, if any, restaurants would position themselves as catering to an exclusively gay clientele. \u003c/p>\n\u003cp>Writer and former chef John Birdsall is a firm believer that there is a queer aesthetic in food, with its roots in the work of Craig Claiborne, James Beard, and ex-pat Richard Olney, a trifecta of closeted gay men whose sensibilities and far-reaching influence changed the way Americans cooked. It's a legacy that Birdsall thinks more people--especially straight chefs--should acknowledge. \"I love \u003ca href=\"http://luckypeach.com/\" target=\"_blank\">Lucky Peach\u003c/a> [magazine],\" said Birdsall. \"But the first couple of issues were really reflective of that male, straight, bro-y chef culture.\" It was this narrowly macho focus that led Birdsall to set the record less than straight with \u003ca href=\"http://luckypeach.com/america-your-food-is-so-gay/\" target=\"_blank\">America, Your Food is So Gay\u003c/a>, which won a James Beard Journalism Award in 2014. Birdsall, now 56, remembers he and a boyfriend reading aloud from Olney's writings, feeling like they were getting a glimpse of a secret gay world, one that was, by necessity, elusive, both cooly cerebral yet infused with the sensuality of Olney's adopted home in the south of France, its brilliant light, its hillsides of thyme and lavender. \u003c/p>\n\u003cp>But what was coded and discrete before was, by the 1990s, exploding into \u003cem>we're here, we're queer, get used to it\u003c/em>, especially in San Francisco. When Preeti Mistry, co-owner and head chef of Oakland's \u003ca href=\"http://www.juhubeachclub.com\" target=\"_blank\">Juhu Beach Club\u003c/a>, first came to San Francisco in 1996, she found out lesbians like Elizabeth Falkner, Traci Des Jardins, and Elka Gilmore putting their stamp on the evolving California cuisine of the time. Mistry, who originally wanted to be a filmmaker, was inspired by these chefs' creativity and fearlessness, so much so that she left a job in the \"gay bubble\" of \u003ca href=\"http://frameline.org/\" target=\"_blank\">Frameline\u003c/a> to start training in fine dining at Claridge's in London. \u003c/p>\n\u003cfigure id=\"attachment_110361\" class=\"wp-caption aligncenter\" style=\"max-width: 3024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JarryEvent6-new.jpg\" alt=\"Writer John Birdsall, photographer Nik Sharma, restauranteur/chef Preeti Mistry, in conversation with Jarry editor Lukas Volger.\" width=\"3024\" height=\"3024\" class=\"size-full wp-image-110361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new.jpg 3024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-128x128.jpg 128w\" sizes=\"(max-width: 3024px) 100vw, 3024px\">\u003cfigcaption class=\"wp-caption-text\">Writer John Birdsall, photographer Nik Sharma, restauranteur/chef Preeti Mistry, in conversation with Jarry editor Lukas Volger. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"These women were my heroes,\" she said. It wasn't just that these women were out, at a time when restaurant kitchens could still be tough places for women, gay or straight. It was that they were changing the game, on and off the plate. \"At Citizen Cake, Elizabeth changed the presentation of pastry,\" said Mistry. Her cakes were architectural, pierced with sugar shards or kitschily frosted shag-carpet deep. They were disruptive, deconstructed, even a little bit dangerous. (It's no surprise that her first cookbook, written in the form of a comic book, was titled \"Demolition Desserts.\") Mistry remembers a dinner with Jim Dodge, then a well-known pastry chef trained in a more classical style. \"When Elizabeth's dessert came out, he said 'What is this crap?'\" It was a clash of sensibilities, his gay, hers queer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For photographer Nik Sharma of the blog \u003ca href=\"http://www.abrowntable.com/\" target=\"_blank\">A Brown Table\u003c/a>, and the youngest of the group, coming out wasn't an issue, but finding a gay social circle when he first started medical school wasn't easy. A chat with a gay professor led to an invitation to the med school's \"secret gay potluck\"--secret not out of fear, but simply because \"they didn't want any straights to come,\" said Sharma. Formerly a medical researcher, now a professional photographer specializing in food, he still treasures the friendships he made over those dinners. \u003c/p>\n\u003cfigure id=\"attachment_110362\" class=\"wp-caption aligncenter\" style=\"max-width: 2499px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JarryEvent5.jpg\" alt=\"Photographer Nik Sharma and writer John Birdsall, with portrait of Sharma by Patrick Byrnes from Jarry issue 2.\" width=\"2499\" height=\"2846\" class=\"size-full wp-image-110362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5.jpg 2499w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-800x911.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-1440x1640.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-1180x1344.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-960x1093.jpg 960w\" sizes=\"(max-width: 2499px) 100vw, 2499px\">\u003cfigcaption class=\"wp-caption-text\">Photographer Nik Sharma and writer John Birdsall, with portrait of Sharma by Patrick Byrnes from Jarry issue 2. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sharma, like Mistry, is of Indian heritage. Calling out his brownness in the title of his blog--and often photographing his own hands as he made pastry or squeezed oranges--was a deliberate choice, compelled by a wish to make visual space for his immigrant perspective and culture within a blogging world that was overwhelming white and female. His work has paid off: next week, he'll have a new column, A Brown Kitchen, in the San Francisco Chronicle, and his blog has won numerous awards for photography. Sharma was also the subject of a \u003ca href=\"http://ww2.kqed.org/arts/2016/01/08/discover-the-hands-behind-nik-sharmas-food-photography/\" target=\"_blank\">short video\u003c/a> on KQED back in January.\u003c/p>\n\u003cp>Birdsall, who won a second James Beard Award for \u003ca href=\"https://medium.com/jarry-mag/straight-up-passing-1fab62a5536c#.a3mm0vlqj\" target=\"_blank\">Straight Up Passing\u003c/a>, an article about gay chefs in Jarry's first issue, sees queer cooking as an act of anti-normative transgression and resistance. It's not a concept that all the chefs he spoke to agreed with--in fact, he was stonewalled by several high-profile out chefs, who bristled at being categorized as \"gay chefs,\" much in the way that many artists resist being defined as \"women writers\" or \"female musicians,\" or felt that their sexuality had nothing to do with how they cooked. Or was it just that these chefs--white and \u003ca href=\"https://en.wikipedia.org/wiki/Cisgender\" target=\"_blank\">cisgender\u003c/a>, as Mistry points out--still had more to lose by promoting a higher profile gay identity, even in these more equal times? \u003c/p>\n\u003cp>Birdsall feels that such transgressive attitudes in the kitchen can be adopted even by non-gay chefs. He points to the boundary-breaking of \u003ca href=\"https://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food,\u003c/a> as well as the \"sensitive, fluid, thoughtful\" cooking of \u003ca href=\"http://dpgrp.co/\" target=\"_blank\">Daniel Patterson.\u003c/a> Reaching back to the work of Jeremiah Tower (who was mentored by both Beard and Olney), Birdsall sees Tower's shaping of California cuisine in the 1980s as \"a repudiation of the more formal cuisine that came before, as an expression of intense pleasurability, [creating] these very high-level, pleasurable experiences in both cooking and eating.\"\u003c/p>\n\u003cp>\"I'm not interested in forcing something that's not natural, in over-manipulation\" of ingredients or presentation, said Mistry. \"We're not distilling things; it's fire and food and spices.\" And while she does have a underlying aesthetic for plating (\"It's not a trough!\"), she doesn't see the need to torture her food with stylists' tweezers, either. More important to Mistry is creating a workplace, and a dining room, that's diverse and welcoming in ways that restaurants haven't always been, both for diners and employees. Her goal is a place that's so diverse that no one group is on top with the power to belittle or harass others. The vulgar humor that's been long seen as a staple in restaurant kitchens has no place in hers. \"We make jokes and laugh all day long,\" said Mistry, but her employees learn fast that dumb dick jokes won't fly. \"We just shame and humiliate them if they try. Like, 'that's the best you come up with? Really?'\" Mistry said. \"They have to work harder than that.\" \u003c/p>\n\u003cp>As a butch woman of color, Mistry has experienced first-hand the stark contrast between how she and her wife, Juhu Beach Club co-owner Ann Nadeau, are treated in restaurants when they are and aren't recognized. If she's recognized from her stint on Top Chef and Anthony Bourdain's \u003ca href=\"http://sfist.com/2015/10/14/eat_exactly_as_anthony_bourdain_did.php\" target=\"_blank\">Parts Unknown\u003c/a> food and travel show, they get the industry hotshot treatment; if not, they've been ignored by bartenders and slighted by hostesses. \"When \u003ca href=\"http://blacklivesmatter.com/category/alicia-garza/\" target=\"_blank\">Alicia Garza\u003c/a>, a co-founder of the Black Lives Matter movement, comes in, we treat her like a rock star,\" Mistry said. Part of running her own restaurant is the freedom to speak out for causes and issues she and Nadeau feel strongly about, and to create a workplace that reflects the diversity of Oakland, where she and Nadeau work and live. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"The tides are changing, both in race and gender,\" Mistry said. \"People are used to seeing brown people in the kitchen. We'd like to have an equal diversity in the front of the house.\" \u003c/p>\n\n","blocks":[],"excerpt":"John Birdsall, Preeti Mistry, and Nik Sharma discuss the concept of the Queer Kitchen with Jarry mag. ","status":"publish","parent":0,"modified":1467399001,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1425},"headData":{"title":"In the Queer Kitchen: A Conversation with John Birdsall, Preeti Mistry, and Nik Sharma | KQED","description":"John Birdsall, Preeti Mistry, and Nik Sharma discuss the concept of the Queer Kitchen with Jarry mag. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In the Queer Kitchen: A Conversation with John Birdsall, Preeti Mistry, and Nik Sharma","datePublished":"2016-06-27T23:15:45.000Z","dateModified":"2016-07-01T18:50:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110349 http://ww2.kqed.org/bayareabites/?p=110349","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/27/in-the-queer-kitchen-a-conversation-with-john-birdsall-preeti-mistry-and-nik-sharma/","disqusTitle":"In the Queer Kitchen: A Conversation with John Birdsall, Preeti Mistry, and Nik Sharma","path":"/bayareabites/110349/in-the-queer-kitchen-a-conversation-with-john-birdsall-preeti-mistry-and-nik-sharma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is a queer kitchen? Is there a recognizable queer style or sensibility that can be expressed through food? Can non-gay chefs queer their food? As the rainbow-stickered crowds in booty shorts and body glitter surged through Dolores Park and Civic Center on a sunny Saturday afternoon, a rather more sedate audience of thirty gathered upstairs at Williams Sonoma's flagship store in Union Square to listen to a discussion of these questions and more. The conversation was the first San Francisco event organized by the New York-based gay men's food magazine \u003ca href=\"http://www.jarrymag.com\" target=\"_blank\">Jarry\u003c/a>, a twice-yearly print publication that launched (thanks in part to a Kickstarter campaign) in the fall of 2015. \u003c/p>\n\u003cfigure id=\"attachment_110367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JarryEvent4-new.jpg\" alt=\"Jarry issue 2 and tote bags.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-110367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent4-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jarry issue 2 and tote bags. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to moderator (and Jarry co-founder/editor) Lukas Volger, the idea of the \"queer kitchen\"--as opposed to \"gay food\"--seemed both more inclusive and more contemporary, at a time when few, if any, restaurants would position themselves as catering to an exclusively gay clientele. \u003c/p>\n\u003cp>Writer and former chef John Birdsall is a firm believer that there is a queer aesthetic in food, with its roots in the work of Craig Claiborne, James Beard, and ex-pat Richard Olney, a trifecta of closeted gay men whose sensibilities and far-reaching influence changed the way Americans cooked. It's a legacy that Birdsall thinks more people--especially straight chefs--should acknowledge. \"I love \u003ca href=\"http://luckypeach.com/\" target=\"_blank\">Lucky Peach\u003c/a> [magazine],\" said Birdsall. \"But the first couple of issues were really reflective of that male, straight, bro-y chef culture.\" It was this narrowly macho focus that led Birdsall to set the record less than straight with \u003ca href=\"http://luckypeach.com/america-your-food-is-so-gay/\" target=\"_blank\">America, Your Food is So Gay\u003c/a>, which won a James Beard Journalism Award in 2014. Birdsall, now 56, remembers he and a boyfriend reading aloud from Olney's writings, feeling like they were getting a glimpse of a secret gay world, one that was, by necessity, elusive, both cooly cerebral yet infused with the sensuality of Olney's adopted home in the south of France, its brilliant light, its hillsides of thyme and lavender. \u003c/p>\n\u003cp>But what was coded and discrete before was, by the 1990s, exploding into \u003cem>we're here, we're queer, get used to it\u003c/em>, especially in San Francisco. When Preeti Mistry, co-owner and head chef of Oakland's \u003ca href=\"http://www.juhubeachclub.com\" target=\"_blank\">Juhu Beach Club\u003c/a>, first came to San Francisco in 1996, she found out lesbians like Elizabeth Falkner, Traci Des Jardins, and Elka Gilmore putting their stamp on the evolving California cuisine of the time. Mistry, who originally wanted to be a filmmaker, was inspired by these chefs' creativity and fearlessness, so much so that she left a job in the \"gay bubble\" of \u003ca href=\"http://frameline.org/\" target=\"_blank\">Frameline\u003c/a> to start training in fine dining at Claridge's in London. \u003c/p>\n\u003cfigure id=\"attachment_110361\" class=\"wp-caption aligncenter\" style=\"max-width: 3024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JarryEvent6-new.jpg\" alt=\"Writer John Birdsall, photographer Nik Sharma, restauranteur/chef Preeti Mistry, in conversation with Jarry editor Lukas Volger.\" width=\"3024\" height=\"3024\" class=\"size-full wp-image-110361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new.jpg 3024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent6-new-128x128.jpg 128w\" sizes=\"(max-width: 3024px) 100vw, 3024px\">\u003cfigcaption class=\"wp-caption-text\">Writer John Birdsall, photographer Nik Sharma, restauranteur/chef Preeti Mistry, in conversation with Jarry editor Lukas Volger. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"These women were my heroes,\" she said. It wasn't just that these women were out, at a time when restaurant kitchens could still be tough places for women, gay or straight. It was that they were changing the game, on and off the plate. \"At Citizen Cake, Elizabeth changed the presentation of pastry,\" said Mistry. Her cakes were architectural, pierced with sugar shards or kitschily frosted shag-carpet deep. They were disruptive, deconstructed, even a little bit dangerous. (It's no surprise that her first cookbook, written in the form of a comic book, was titled \"Demolition Desserts.\") Mistry remembers a dinner with Jim Dodge, then a well-known pastry chef trained in a more classical style. \"When Elizabeth's dessert came out, he said 'What is this crap?'\" It was a clash of sensibilities, his gay, hers queer.\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>For photographer Nik Sharma of the blog \u003ca href=\"http://www.abrowntable.com/\" target=\"_blank\">A Brown Table\u003c/a>, and the youngest of the group, coming out wasn't an issue, but finding a gay social circle when he first started medical school wasn't easy. A chat with a gay professor led to an invitation to the med school's \"secret gay potluck\"--secret not out of fear, but simply because \"they didn't want any straights to come,\" said Sharma. Formerly a medical researcher, now a professional photographer specializing in food, he still treasures the friendships he made over those dinners. \u003c/p>\n\u003cfigure id=\"attachment_110362\" class=\"wp-caption aligncenter\" style=\"max-width: 2499px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JarryEvent5.jpg\" alt=\"Photographer Nik Sharma and writer John Birdsall, with portrait of Sharma by Patrick Byrnes from Jarry issue 2.\" width=\"2499\" height=\"2846\" class=\"size-full wp-image-110362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5.jpg 2499w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-800x911.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-1440x1640.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-1180x1344.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JarryEvent5-960x1093.jpg 960w\" sizes=\"(max-width: 2499px) 100vw, 2499px\">\u003cfigcaption class=\"wp-caption-text\">Photographer Nik Sharma and writer John Birdsall, with portrait of Sharma by Patrick Byrnes from Jarry issue 2. \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sharma, like Mistry, is of Indian heritage. Calling out his brownness in the title of his blog--and often photographing his own hands as he made pastry or squeezed oranges--was a deliberate choice, compelled by a wish to make visual space for his immigrant perspective and culture within a blogging world that was overwhelming white and female. His work has paid off: next week, he'll have a new column, A Brown Kitchen, in the San Francisco Chronicle, and his blog has won numerous awards for photography. Sharma was also the subject of a \u003ca href=\"http://ww2.kqed.org/arts/2016/01/08/discover-the-hands-behind-nik-sharmas-food-photography/\" target=\"_blank\">short video\u003c/a> on KQED back in January.\u003c/p>\n\u003cp>Birdsall, who won a second James Beard Award for \u003ca href=\"https://medium.com/jarry-mag/straight-up-passing-1fab62a5536c#.a3mm0vlqj\" target=\"_blank\">Straight Up Passing\u003c/a>, an article about gay chefs in Jarry's first issue, sees queer cooking as an act of anti-normative transgression and resistance. It's not a concept that all the chefs he spoke to agreed with--in fact, he was stonewalled by several high-profile out chefs, who bristled at being categorized as \"gay chefs,\" much in the way that many artists resist being defined as \"women writers\" or \"female musicians,\" or felt that their sexuality had nothing to do with how they cooked. Or was it just that these chefs--white and \u003ca href=\"https://en.wikipedia.org/wiki/Cisgender\" target=\"_blank\">cisgender\u003c/a>, as Mistry points out--still had more to lose by promoting a higher profile gay identity, even in these more equal times? \u003c/p>\n\u003cp>Birdsall feels that such transgressive attitudes in the kitchen can be adopted even by non-gay chefs. He points to the boundary-breaking of \u003ca href=\"https://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food,\u003c/a> as well as the \"sensitive, fluid, thoughtful\" cooking of \u003ca href=\"http://dpgrp.co/\" target=\"_blank\">Daniel Patterson.\u003c/a> Reaching back to the work of Jeremiah Tower (who was mentored by both Beard and Olney), Birdsall sees Tower's shaping of California cuisine in the 1980s as \"a repudiation of the more formal cuisine that came before, as an expression of intense pleasurability, [creating] these very high-level, pleasurable experiences in both cooking and eating.\"\u003c/p>\n\u003cp>\"I'm not interested in forcing something that's not natural, in over-manipulation\" of ingredients or presentation, said Mistry. \"We're not distilling things; it's fire and food and spices.\" And while she does have a underlying aesthetic for plating (\"It's not a trough!\"), she doesn't see the need to torture her food with stylists' tweezers, either. More important to Mistry is creating a workplace, and a dining room, that's diverse and welcoming in ways that restaurants haven't always been, both for diners and employees. Her goal is a place that's so diverse that no one group is on top with the power to belittle or harass others. The vulgar humor that's been long seen as a staple in restaurant kitchens has no place in hers. \"We make jokes and laugh all day long,\" said Mistry, but her employees learn fast that dumb dick jokes won't fly. \"We just shame and humiliate them if they try. Like, 'that's the best you come up with? Really?'\" Mistry said. \"They have to work harder than that.\" \u003c/p>\n\u003cp>As a butch woman of color, Mistry has experienced first-hand the stark contrast between how she and her wife, Juhu Beach Club co-owner Ann Nadeau, are treated in restaurants when they are and aren't recognized. If she's recognized from her stint on Top Chef and Anthony Bourdain's \u003ca href=\"http://sfist.com/2015/10/14/eat_exactly_as_anthony_bourdain_did.php\" target=\"_blank\">Parts Unknown\u003c/a> food and travel show, they get the industry hotshot treatment; if not, they've been ignored by bartenders and slighted by hostesses. \"When \u003ca href=\"http://blacklivesmatter.com/category/alicia-garza/\" target=\"_blank\">Alicia Garza\u003c/a>, a co-founder of the Black Lives Matter movement, comes in, we treat her like a rock star,\" Mistry said. Part of running her own restaurant is the freedom to speak out for causes and issues she and Nadeau feel strongly about, and to create a workplace that reflects the diversity of Oakland, where she and Nadeau work and live. \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>\"The tides are changing, both in race and gender,\" Mistry said. \"People are used to seeing brown people in the kitchen. We'd like to have an equal diversity in the front of the house.\" \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110349/in-the-queer-kitchen-a-conversation-with-john-birdsall-preeti-mistry-and-nik-sharma","authors":["5038"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_11028","bayareabites_2090","bayareabites_4084"],"tags":["bayareabites_1104","bayareabites_4299","bayareabites_2321","bayareabites_2329","bayareabites_9445","bayareabites_10541","bayareabites_15514","bayareabites_15513"],"featImg":"bayareabites_110365","label":"bayareabites"},"bayareabites_110224":{"type":"posts","id":"bayareabites_110224","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110224","score":null,"sort":[1466790811000]},"guestAuthors":[],"slug":"celebrate-pride-with-summer-rainbow-sangria","title":"Celebrate Pride with Summer Rainbow Sangria!","publishDate":1466790811,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Fruit-sweet and flavorful, this white sangria knows how to party. Layers of fresh seasonal summer fruit create a stunning rainbow of color in a large glass pitcher, making a striking presentation.\u003c/p>\n\u003cp>You can use any type of fruit you like to create the rainbow effect, just make sure to choose ripe, fragrant fruit. And be sure to layer it in proper rainbow order: purple/blue, then green, then yellow, orange, and red. Of course, you can add any number of other hues from the fruit world if you like – indigo, pink, etc.\u003c/p>\n\u003cp>I layered mine in a tall glass pitcher, but you can also layer the fruit in individual tall glasses and then pour each serving over the fruit, then top it with a little club soda. \u003c/p>\n\u003cp>If you let the fruit sit for a few hours in the fridge it will soak up some of the alcohol from the wine, which makes a nice adult-only treat while you sip your cocktail.\u003c/p>\n\u003cfigure id=\"attachment_110308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top.jpg\" alt=\"Summer Rainbow Sangria\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summer Rainbow Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Rainbow Sangria\u003c/h3>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle chilled dry white wine\u003c/li>\n\u003cli>About 3 fl oz peach brandy\u003c/li>\n\u003cli>1 tbsp agave syrup, or to taste\u003c/li>\n\u003cli>2 tbsp cold lime juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 pint blackberries\u003c/li>\n\u003cli>1/2 cup blueberries\u003c/li>\n\u003cli>3/4 cup red grapes\u003c/li>\n\u003cli>2 kiwi, peeled and sliced\u003c/li>\n\u003cli>3/4 cup green grapes\u003c/li>\n\u003cli>3/4 cup fresh pineapple chunks\u003c/li>\n\u003cli>1 can mandarin orange segments, drained\u003c/li>\n\u003cli>1 cup strawberries and/or raspberries\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 bottle chilled club soda (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the wine, brandy, agave, and lime juice. In a large glass pitcher, add layers of fruit in the order of the ingredient list. Pour the wine mixture into the pitcher over the fruit. Refrigerate for 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_110302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg\" alt=\"In a large glass pitcher, add layers of fruit in the order of the ingredient list.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large glass pitcher, add layers of fruit in the order of the ingredient list. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-wine.jpg\" alt=\"Pour the wine mixture into the pitcher over the fruit.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the wine mixture into the pitcher over the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sangria, using a small ladle, scoop out some of the fruit into individual glasses, then fill with sangria. Top with a little club soda if you like.\u003c/li>\n\u003cfigure id=\"attachment_110311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top3.jpg\" alt=\"Rainbow Sangria ready to serve!\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110311\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow Sangria ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Layered with a rainbow of summer fruit, this festive sangria will be the belle of your Pride party.","status":"publish","parent":0,"modified":1466790811,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":361},"headData":{"title":"Celebrate Pride with Summer Rainbow Sangria! | KQED","description":"Layered with a rainbow of summer fruit, this festive sangria will be the belle of your Pride party.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate Pride with Summer Rainbow Sangria!","datePublished":"2016-06-24T17:53:31.000Z","dateModified":"2016-06-24T17:53:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110224 http://ww2.kqed.org/bayareabites/?p=110224","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/24/celebrate-pride-with-summer-rainbow-sangria/","disqusTitle":"Celebrate Pride with Summer Rainbow Sangria!","source":"Cocktails and Spirits","sourceUrl":"https://ww2.kqed.org/bayareabites/category/beverages-2/cocktails-and-spirits/","path":"/bayareabites/110224/celebrate-pride-with-summer-rainbow-sangria","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fruit-sweet and flavorful, this white sangria knows how to party. Layers of fresh seasonal summer fruit create a stunning rainbow of color in a large glass pitcher, making a striking presentation.\u003c/p>\n\u003cp>You can use any type of fruit you like to create the rainbow effect, just make sure to choose ripe, fragrant fruit. And be sure to layer it in proper rainbow order: purple/blue, then green, then yellow, orange, and red. Of course, you can add any number of other hues from the fruit world if you like – indigo, pink, etc.\u003c/p>\n\u003cp>I layered mine in a tall glass pitcher, but you can also layer the fruit in individual tall glasses and then pour each serving over the fruit, then top it with a little club soda. \u003c/p>\n\u003cp>If you let the fruit sit for a few hours in the fridge it will soak up some of the alcohol from the wine, which makes a nice adult-only treat while you sip your cocktail.\u003c/p>\n\u003cfigure id=\"attachment_110308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top.jpg\" alt=\"Summer Rainbow Sangria\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summer Rainbow Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Summer Rainbow Sangria\u003c/h3>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 bottle chilled dry white wine\u003c/li>\n\u003cli>About 3 fl oz peach brandy\u003c/li>\n\u003cli>1 tbsp agave syrup, or to taste\u003c/li>\n\u003cli>2 tbsp cold lime juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 pint blackberries\u003c/li>\n\u003cli>1/2 cup blueberries\u003c/li>\n\u003cli>3/4 cup red grapes\u003c/li>\n\u003cli>2 kiwi, peeled and sliced\u003c/li>\n\u003cli>3/4 cup green grapes\u003c/li>\n\u003cli>3/4 cup fresh pineapple chunks\u003c/li>\n\u003cli>1 can mandarin orange segments, drained\u003c/li>\n\u003cli>1 cup strawberries and/or raspberries\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 bottle chilled club soda (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the wine, brandy, agave, and lime juice. In a large glass pitcher, add layers of fruit in the order of the ingredient list. Pour the wine mixture into the pitcher over the fruit. Refrigerate for 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_110302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg\" alt=\"In a large glass pitcher, add layers of fruit in the order of the ingredient list.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-add-kiwi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large glass pitcher, add layers of fruit in the order of the ingredient list. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-wine.jpg\" alt=\"Pour the wine mixture into the pitcher over the fruit.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110312\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-wine-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the wine mixture into the pitcher over the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve the sangria, using a small ladle, scoop out some of the fruit into individual glasses, then fill with sangria. Top with a little club soda if you like.\u003c/li>\n\u003cfigure id=\"attachment_110311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-sangria-top3.jpg\" alt=\"Rainbow Sangria ready to serve!\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110311\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-sangria-top3-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rainbow Sangria ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110224/celebrate-pride-with-summer-rainbow-sangria","authors":["5015","5014"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_119"],"tags":["bayareabites_1104","bayareabites_2321","bayareabites_9445","bayareabites_2327","bayareabites_1100"],"featImg":"bayareabites_110306","label":"source_bayareabites_110224"},"bayareabites_97522":{"type":"posts","id":"bayareabites_97522","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97522","score":null,"sort":[1435346011000]},"guestAuthors":[],"slug":"from-ice-cream-to-ian-mckellan-reactions-to-same-sex-marriage-ruling","title":"From Ice Cream To Ian McKellan: Reactions To Same-Sex Marriage Ruling","publishDate":1435346011,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There was jubilation among supporters of same-sex marriage Friday, after the Supreme Court ruled that \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/26/417717613/supreme-court-rules-all-states-must-allow-same-sex-marriages\">gay marriage is legal in all 50 states\u003c/a>. We've rounded up some of the best reactions, below.\u003c/p>\n\u003cp>Ice cream makers Ben & Jerry's seemed to be poised for this moment, unveiling a new package for its popular Chocolate Chip Cookie Dough flavor — which was renamed \"I Dough, I Dough.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We’ve honorarily renamed Chocolate Chip Cookie Dough to “I Dough, I Dough” in our Scoop Shops. \u003ca href=\"http://t.co/J8Kd68ZQaB\">http://t.co/J8Kd68ZQaB\u003c/a> \u003ca href=\"http://t.co/xCgss0vXdM\">pic.twitter.com/xCgss0vXdM\u003c/a>\u003c/p>\n\u003cp>— Ben & Jerry's (@benandjerrys) \u003ca href=\"https://twitter.com/benandjerrys/status/614449208913973248\">June 26, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>In Dallas, the first gay couple to marry today were Jack Evans and George Harris, who've been together since 1961. Fox 4 News reports that they jokingly asked for a senior citizens discount. \"We'd never thought we'd see the day,\" \u003ca href=\"http://keranews.org/post/love-everywhere-couple-their-80s-dallas-countys-first-same-sex-ceremony?__utma=164821157.377033229.1433773725.1435249428.1435341498.7&__utmb=164821157.3.10.1435341500&__utmc=164821157&__utmx=-&__utmz=164821157.1433773726.1.1.utmcsr=(direct)</p><p>utmccn=(direct)</p><p>utmcmd=(none)&__utmv=-&__utmk=225338650\">Harris tells member station KERA\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Jack & George are first gay couple to marry in Dallas. They've been together for 54 years... \u003ca href=\"http://t.co/NiRLbUPvnA\">http://t.co/NiRLbUPvnA\u003c/a> \u003ca href=\"http://t.co/64kgc6ZuPj\">pic.twitter.com/64kgc6ZuPj\u003c/a>\u003c/p>\n\u003cp>— FOX 4 NEWS (@FOX4) \u003ca href=\"https://twitter.com/FOX4/status/614473372794228736\">June 26, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Comedian Margaret Cho, who has been a vocal supporter of marriage equality, also celebrated the moment, with an image showing Liberty and Justice in an embrace.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/4ZiqWoNQux/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">#lovewins #marriageequality\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Margaret Cho (@margaret_cho) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-26T16:28:59+00:00\">Jun 26, 2015 at 9:28am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\n\u003c/p>\u003c/ul>\n\u003cp>After President Obama called the ruling \"a victory for America,\" the White House tweeted an image of the iconic building in the colors of the rainbow.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\"This ruling is a victory for America.\" —\u003ca href=\"https://twitter.com/POTUS\">@POTUS\u003c/a> \u003ca href=\"https://twitter.com/hashtag/LoveWins?src=hash\">#LoveWins\u003c/a> \u003ca href=\"http://t.co/MbPKoTK7WK\">pic.twitter.com/MbPKoTK7WK\u003c/a>\u003c/p>\n\u003cp>— The White House (@WhiteHouse) \u003ca href=\"https://twitter.com/WhiteHouse/status/614452348757372928\">June 26, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Actors Ian McKellan and Derek Jacobi, who are serving as the grand marshals of this weekend's pride festival in New York City, celebrated while wearing T-shirts that recall the Stonewall Inn (the scene of a famous 1969 act of civil unrest that followed a police raid).\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">? Celebrating marriage equality with \u003ca href=\"https://twitter.com/hashtag/IanMcKellen?src=hash\">#IanMcKellen\u003c/a>, \u003ca href=\"https://twitter.com/hashtag/DerekJacobi?src=hash\">#DerekJacobi\u003c/a>, and a proposal! ❤️???? \u003ca href=\"https://t.co/5AqzN9EuAE\">https://t.co/5AqzN9EuAE\u003c/a>\u003c/p>\n\u003cp>— BuzzFeed Celeb (@BuzzFeedCeleb) \u003ca href=\"https://twitter.com/BuzzFeedCeleb/status/614456912126603264\">June 26, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Emotions also ran high inside the Supreme Court. When the decision was announced, \"it was quite an amazing reaction,\" NPR's Nina Totenberg \u003ca href=\"http://www.npr.org/2015/06/26/417754388/supreme-courts-same-sex-marriage-ruling-a-reaction\">tells Morning Edition\u003c/a>.\u003c/p>\n\u003cp>Nina said, \"In the court were lots and lots of lawyers who had worked for many years on the question of gay rights, gay marriage. There was crying, weeping. There was a lot of hugging when the court finally adjourned. I heard one person say, 'I can't believe it.' \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"There was jubilation among supporters of same-sex marriage after the Supreme Court declared it legal in all 50 states. We've rounded up some of the best reactions.","status":"publish","parent":0,"modified":1435346011,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":429},"headData":{"title":"From Ice Cream To Ian McKellan: Reactions To Same-Sex Marriage Ruling | KQED","description":"There was jubilation among supporters of same-sex marriage after the Supreme Court declared it legal in all 50 states. We've rounded up some of the best reactions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From Ice Cream To Ian McKellan: Reactions To Same-Sex Marriage Ruling","datePublished":"2015-06-26T19:13:31.000Z","dateModified":"2015-06-26T19:13:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97522 http://ww2.kqed.org/bayareabites/?p=97522","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/26/from-ice-cream-to-ian-mckellan-reactions-to-same-sex-marriage-ruling/","disqusTitle":"From Ice Cream To Ian McKellan: Reactions To Same-Sex Marriage Ruling","nprByline":"Bill Chappell, NPR's The Two-Way","nprStoryId":"417788242","nprApiLink":"http://api.npr.org/query?id=417788242&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thetwo-way/2015/06/26/417788242/from-ice-cream-to-ian-mckellan-reactions-to-same-sex-marriage-ruling?ft=nprml&f=417788242","nprRetrievedStory":"1","nprPubDate":"Fri, 26 Jun 2015 14:27:00 -0400","nprStoryDate":"Fri, 26 Jun 2015 14:04:00 -0400","nprLastModifiedDate":"Fri, 26 Jun 2015 14:27:12 -0400","path":"/bayareabites/97522/from-ice-cream-to-ian-mckellan-reactions-to-same-sex-marriage-ruling","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There was jubilation among supporters of same-sex marriage Friday, after the Supreme Court ruled that \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/06/26/417717613/supreme-court-rules-all-states-must-allow-same-sex-marriages\">gay marriage is legal in all 50 states\u003c/a>. We've rounded up some of the best reactions, below.\u003c/p>\n\u003cp>Ice cream makers Ben & Jerry's seemed to be poised for this moment, unveiling a new package for its popular Chocolate Chip Cookie Dough flavor — which was renamed \"I Dough, I Dough.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We’ve honorarily renamed Chocolate Chip Cookie Dough to “I Dough, I Dough” in our Scoop Shops. \u003ca href=\"http://t.co/J8Kd68ZQaB\">http://t.co/J8Kd68ZQaB\u003c/a> \u003ca href=\"http://t.co/xCgss0vXdM\">pic.twitter.com/xCgss0vXdM\u003c/a>\u003c/p>\n\u003cp>— Ben & Jerry's (@benandjerrys) \u003ca href=\"https://twitter.com/benandjerrys/status/614449208913973248\">June 26, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>In Dallas, the first gay couple to marry today were Jack Evans and George Harris, who've been together since 1961. Fox 4 News reports that they jokingly asked for a senior citizens discount. \"We'd never thought we'd see the day,\" \u003ca href=\"http://keranews.org/post/love-everywhere-couple-their-80s-dallas-countys-first-same-sex-ceremony?__utma=164821157.377033229.1433773725.1435249428.1435341498.7&__utmb=164821157.3.10.1435341500&__utmc=164821157&__utmx=-&__utmz=164821157.1433773726.1.1.utmcsr=(direct)</p><p>utmccn=(direct)</p><p>utmcmd=(none)&__utmv=-&__utmk=225338650\">Harris tells member station KERA\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Jack & George are first gay couple to marry in Dallas. They've been together for 54 years... \u003ca href=\"http://t.co/NiRLbUPvnA\">http://t.co/NiRLbUPvnA\u003c/a> \u003ca href=\"http://t.co/64kgc6ZuPj\">pic.twitter.com/64kgc6ZuPj\u003c/a>\u003c/p>\n\u003cp>— FOX 4 NEWS (@FOX4) \u003ca href=\"https://twitter.com/FOX4/status/614473372794228736\">June 26, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\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>Comedian Margaret Cho, who has been a vocal supporter of marriage equality, also celebrated the moment, with an image showing Liberty and Justice in an embrace.\u003c/p>\n\u003cul>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"4\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://instagram.com/p/4ZiqWoNQux/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_top\">#lovewins #marriageequality\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A photo posted by Margaret Cho (@margaret_cho) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2015-06-26T16:28:59+00:00\">Jun 26, 2015 at 9:28am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\n\u003c/p>\u003c/ul>\n\u003cp>After President Obama called the ruling \"a victory for America,\" the White House tweeted an image of the iconic building in the colors of the rainbow.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">\"This ruling is a victory for America.\" —\u003ca href=\"https://twitter.com/POTUS\">@POTUS\u003c/a> \u003ca href=\"https://twitter.com/hashtag/LoveWins?src=hash\">#LoveWins\u003c/a> \u003ca href=\"http://t.co/MbPKoTK7WK\">pic.twitter.com/MbPKoTK7WK\u003c/a>\u003c/p>\n\u003cp>— The White House (@WhiteHouse) \u003ca href=\"https://twitter.com/WhiteHouse/status/614452348757372928\">June 26, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Actors Ian McKellan and Derek Jacobi, who are serving as the grand marshals of this weekend's pride festival in New York City, celebrated while wearing T-shirts that recall the Stonewall Inn (the scene of a famous 1969 act of civil unrest that followed a police raid).\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">? Celebrating marriage equality with \u003ca href=\"https://twitter.com/hashtag/IanMcKellen?src=hash\">#IanMcKellen\u003c/a>, \u003ca href=\"https://twitter.com/hashtag/DerekJacobi?src=hash\">#DerekJacobi\u003c/a>, and a proposal! ❤️???? \u003ca href=\"https://t.co/5AqzN9EuAE\">https://t.co/5AqzN9EuAE\u003c/a>\u003c/p>\n\u003cp>— BuzzFeed Celeb (@BuzzFeedCeleb) \u003ca href=\"https://twitter.com/BuzzFeedCeleb/status/614456912126603264\">June 26, 2015\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Emotions also ran high inside the Supreme Court. When the decision was announced, \"it was quite an amazing reaction,\" NPR's Nina Totenberg \u003ca href=\"http://www.npr.org/2015/06/26/417754388/supreme-courts-same-sex-marriage-ruling-a-reaction\">tells Morning Edition\u003c/a>.\u003c/p>\n\u003cp>Nina said, \"In the court were lots and lots of lawyers who had worked for many years on the question of gay rights, gay marriage. There was crying, weeping. There was a lot of hugging when the court finally adjourned. I heard one person say, 'I can't believe it.' \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97522/from-ice-cream-to-ian-mckellan-reactions-to-same-sex-marriage-ruling","authors":["byline_bayareabites_97522"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_14601","bayareabites_1104","bayareabites_1063","bayareabites_2321","bayareabites_312","bayareabites_2329","bayareabites_9445","bayareabites_912","bayareabites_14600"],"featImg":"bayareabites_97523","label":"bayareabites"},"bayareabites_29643":{"type":"posts","id":"bayareabites_29643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29643","score":null,"sort":[1308993726000]},"guestAuthors":[],"slug":"san-francisco-pride-eats","title":"San Francisco Pride Eats","publishDate":1308993726,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ","status":"publish","parent":0,"modified":1309147593,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/91TVAX0EkU4"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":710},"headData":{"title":"San Francisco Pride Eats | KQED","description":"There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Pride Eats","datePublished":"2011-06-25T09:22:06.000Z","dateModified":"2011-06-27T04:06:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29643 http://blogs.kqed.org/bayareabites/?p=29643","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/25/san-francisco-pride-eats/","disqusTitle":"San Francisco Pride Eats","path":"/bayareabites/29643/san-francisco-pride-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \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>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29643/san-francisco-pride-eats","authors":["5038"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1763","bayareabites_2035","bayareabites_90"],"tags":["bayareabites_9447","bayareabites_2101","bayareabites_1104","bayareabites_2321","bayareabites_9371","bayareabites_9449","bayareabites_2824","bayareabites_9448","bayareabites_9445","bayareabites_8975","bayareabites_9446","bayareabites_209","bayareabites_4303"],"label":"bayareabites"},"bayareabites_29561":{"type":"posts","id":"bayareabites_29561","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29561","score":null,"sort":[1308866176000]},"guestAuthors":[],"slug":"lgbt-pride-remembering-the-brick-hut-cafe-part-2","title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 2","publishDate":1308866176,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.","status":"publish","parent":0,"modified":1528834924,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1181},"headData":{"title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 2 | KQED","description":"The Brick Hut was a place for us all to create a space in the world \r\nwhere we could be our complete selves.\r\n\r\nThe food was the community, the edible fare was our way of bringing it \r\nall together, with love.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride: Remembering The Brick Hut Cafe - Part 2","datePublished":"2011-06-23T21:56:16.000Z","dateModified":"2018-06-12T20:22:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29561 http://blogs.kqed.org/bayareabites/?p=29561","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/","disqusTitle":"LGBT Pride: Remembering The Brick Hut Cafe - Part 2","path":"/bayareabites/29561/lgbt-pride-remembering-the-brick-hut-cafe-part-2","audioUrl":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-kwan-rami5001.jpg\" alt=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" title=\"Brick Hut 3 - Kwan, Rami. Photo by Ace Morgan\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-29592\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3: Kwan and Rami. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 2: The Food...\u003c/strong> (Part 1: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/\">The Story\u003c/a>)\u003cbr>\nHaving a cafe was nobody's dream, but it sustained us in our other\u003cbr>\nendeavors.\u003c/p>\n\u003cp>The Brick Hut was a place for us all to create a space in the world\u003cbr>\nwhere we could be our complete selves.\u003c/p>\n\u003cp>The food was the community, the edible fare was our way of bringing it\u003cbr>\nall together, with love.\u003c/p>\n\u003cp>\u003cstrong>Brick Hut 1: 1975-1983 \"Women Invented Cheese\"\u003c/strong>\u003cbr>\nIn the beginning, it wasn't all about the food. For us, owning our work place was about opportunity, self-determination, sanctuary. Every person did every job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Brick Hut was our anchor, as well as an anchor for our community.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut1-somethingmoving-menu.jpg\" alt=\"Brick Hut 1 - Something Moving album cover with menu\" title=\"Brick Hut 1 - Something Moving album cover with menu\" width=\"500\" height=\"304\" class=\"alignnone size-full wp-image-29608\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 1: Something Moving album cover with menu\u003c/em>\u003c/p>\n\u003cp>The menu was small, painted by Peggy Mitchell of the band \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, on a board attached to the hood above the stove. It is featured on the cover of Mary Watkins' album, \u003cem>Something Moving\u003c/em> which includes the song \u003cem>Brick Hut\u003c/em>.\u003cbr>\n \u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\n\u003c/p>\u003cp>The food was simple. Comfort food: Eggs, waffles and pancakes, hash browns, toast, bacon, ham and sausage links, one kind of cheese -- cheddar. A bottomless cup of coffee was 70 cents and customers could help themselves while waiting to be seated. And, bless them, wait they did.\u003c/p>\n\u003cp>In fact, waiting for a seat became a good time to meet old friends or make new ones, hold lively discussions or maybe just flirt with somebody.\u003c/p>\n\u003cp>Our specialty signature item was a spiced whole wheat batter for our delicious waffles and pancakes. Pure maple syrup was extra.\u003c/p>\n\u003cp>Our food evolved along with the business and the times. Debi Thow wanted to make muffins. She brought in a recipe from Gourmet magazine that we modified over time and the famous Brick Hut blueberry muffin was born. Amey Shaw showed us how to make a gorgeous Hollandaise sauce and brunch exploded in a bevy of Hollandaise dishes.\u003c/p>\n\u003cp>Hash browns became home fries and we saw our options were limited only by our imaginations.\u003c/p>\n\u003cp>People had ideas, we experimented.\u003c/p>\n\u003cp>We created omelets and named them for inspirational women: Sister Marion for a marathon-running nun; \u003ca href=\"http://books.google.com/books?id=mriYWmWLGrQC&pg=PA1&lpg=PA1&dq=ruth+reid+lesbian+author&source=bl&ots=V4Y24oPUk_&sig=C5dcFjaD8wzaHAsYSGBQOZpz9Oo&hl=en&ei=4lgCTvWGA4LjiAKtqqH2BA&sa=X&oi=book_result&ct=result&resnum=1&sqi=2&ved=0CBkQ6AEwAA#v=onepage&q&f=true\">Ruth Reid\u003c/a> for an early 20th Century lesbian poet and activist; \u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters\u003c/a> for the Berkeley feminist construction collective and the \u003ca href=\"http://fullersfineherbs.com/about-us\">Mendocino\u003c/a> omelet for the herb blend we ordered from a woman owned business.\u003c/p>\n\u003cul>\n\u003cstrong>What's in a Ruth Reid Omelet?\u003c/strong>\n\u003cli>Avocado\u003c/li>\n\u003cli>Green chili\u003c/li>\n\u003cli>Jack cheese\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hut2-joan-franna300.jpg\" alt=\"Brick Hut 2: Joan and Franna\" title=\"Brick Hut 2: Joan and Franna\" width=\"300\" height=\"459\" class=\"alignleft size-full wp-image-29624\">\u003c/a>\u003cstrong>Hut 2: 1983-1995 \"Pancakes, Eggs and Fun\"\u003c/strong>\u003cbr>\nWhen we expanded to a new location, the menu expanded too. More space meant the ability to offer more fresh foods: salads, fruit bowls, better breakfast meats, artisanal sausages, higher quality meat and poultry.\u003c/p>\n\u003cp>Seasonal fresh fruits topped the waffles and pancakes.\u003c/p>\n\u003cp>The Tofu Saute with fresh sautéed vegetables was a vegetarian favorite.\u003c/p>\n\u003cp>We made soups, improved our chili, made salsas, offered a beautiful variety of baked goods, some house-made, some from Berkeley's \u003ca href=\"http://www.nabolombakery.com/\">Nabolom Bakery\u003c/a>.\u003c/p>\n\u003cp>We installed an espresso machine to round out our epic breakfast experience. There was still a line down the street.\u003c/p>\n\u003cp>We played with our food. We joked that we cooked 50 items 500 ways.\u003c/p>\n\u003cp>One day, I thought it would be fun to offer something completely new: eggs scrambled with pesto. It was an immediate sensation and was copied by several other cafes in the area, as well as a few in other parts of the country, thanks to customers who had moved away and talked their local eatery into trying it out.\u003c/p>\n\u003cp>Occasionally, the brunch board offered one special: the Mystery Omelet. I think I started that just to avoid having to make a million of my least favorite omelets (the Ruth Reid-- too many moving parts, too many substitutions!)\u003c/p>\n\u003cp>We just asked if the customer was vegetarian or not and proceeded to create a whatever omelet on the fly—no two alike all day.\u003c/p>\n\u003cp>Kids loved our Mickey Mouse pancakes and it wasn’t unusual to see a server carrying around a baby so mom could eat unencumbered.\u003c/p>\n\u003cp>People came in for breakfast during the times of the Iran-Contra hearings or when \u003ca href=\"http://en.wikipedia.org/wiki/Anita_Hill\">Anita Hill\u003c/a> was testifying at the Clarence Thomas confirmation hearings and ended up joining people at other tables for discussion and, eventually, lunch.\u003c/p>\n\u003cp>If a customer asked for something different, we did our best to make it happen.\u003cbr clear=\"all\">\u003c/p>\n\u003cul>\n\u003cstrong>Tofu Saute\u003c/strong>\n\u003cli>Cut medium/firm tofu into 1/2\" thick triangles\u003c/li>\n\u003cli>Cut, blanch and shock: carrot, broccoli, zucchini, set aside\u003c/li>\n\u003cli>In heated sauté pan, add: Chopped garlic and ginger\u003c/li>\n\u003cli>Add tofu\u003c/li>\n\u003cli>Add tamari or soy,\u003c/li>\n\u003cli>Add sliced onions and mushrooms (shiitakes are best for this)\u003c/li>\n\u003cli>Add vegetables, a little salt and black pepper\u003c/li>\n\u003cli>Cover to finish\u003c/li>\n\u003cli>Drizzle a little sesame oil to flavor\u003c/li>\n\u003cli>Top with toasted sesame seeds, maybe some chopped scallion\u003c/li>\n\u003cli>Serve on rice or with home fries and toast\u003c/li>\n\u003c/ul>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-3a.jpg\" alt=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" title=\"Brick Hut 3 kitchen chaos. Photo by Ace Morgan\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-29596\">\u003c/a>\u003cbr>\n\u003cem>Brick Hut 3 kitchen chaos: Sharon, Rami, Monica, Luana, Kaja. Photo by Ace Morgan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hut 3: 1995-1997 \"Girl Town\"\u003c/strong>\u003cbr>\nOnce again we moved and our menu expanded into dinners. We served pastas, using old family recipes, pizzas, using a cornmeal crust by none other than \u003ca href=\"http://en.wikipedia.org/wiki/Sophia_Loren\">Sophia Loren\u003c/a>. We offered fresh fish, grilled veggies. We made our desserts in house or supplemented them with items, like our sorbet, from local businesses. We served wine and beer (featuring \u003ca href=\"http://www.stsupery.com/\">St. Supery\u003c/a>, a woman-run winery and \u003ca href=\"http://www.lostcoast.com/\">Lost Coast Ales\u003c/a>, by Master Brewer Barbara Groom).\u003c/p>\n\u003cp>We bought a fryer and made French fries, chicken wings, and anything that we could make up that we thought our customers would like.\u003c/p>\n\u003cp>There really was something for everyone.\u003c/p>\n\u003cp>Still, there was a line down the street, but mostly on weekends.\u003cbr>\nPeople were surprised when we closed our doors forever, believing that that line happened all week.\u003c/p>\n\u003cp>I am grateful for all of the folks who came through those doors, to work or to eat. Every one of them created a part of the Brick Hut.\u003c/p>\n\u003cp>To this day, we hear from old customers that they really miss us and that they wish there was a Brick Hut. My old friend and business partner, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sharondavenport/\">Sharon Davenport\u003c/a> usually replies, \"There was a Brick Hut.\"\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Sophia Loren inspired pizza dough\u003c/strong>\n\u003cli>5c. warm water\u003c/li>\n\u003cli>8T active dry yeast\u003c/li>\n\u003cli>pinch sugar\u003c/li>\n\u003cli>mix lightly to dissolve yeast\u003c/li>\n\u003cp>\t\u003cem>gently stir in:\u003c/em>\u003c/p>\n\u003cli>1.5 c. sweet olive oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>freshly chopped herb blend (or just rosemary)\u003c/li>\n\u003cli>2T chopped garlic (can also be roasted)\u003c/li>\n\u003cli>8c. pizza flour\u003c/li>\n\u003cli>2c. corn flour (medium grind)\u003c/li>\n\u003cli>mix thoroughly, cover, let rise\u003c/li>\n\u003cli>punch down dough, divide in 1/2\u003c/li>\n\u003cli>cover and let rise again\u003c/li>\n\u003cli>after second rise, divide into 12-15 11 oz. dough balls\u003c/li>\n\u003cli>stretch, form crust, sprinkle coarse corn meal on pizza pan,\u003cbr>\nadd whatever toppings you like\u003c/li>\n\u003cli>bake at 450 degrees for 6-8 minutes\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29561/lgbt-pride-remembering-the-brick-hut-cafe-part-2","authors":["5162"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_1875","bayareabites_2035","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_14751","bayareabites_9433","bayareabites_9284","bayareabites_9431","bayareabites_1104","bayareabites_2321","bayareabites_8485","bayareabites_2329","bayareabites_9445","bayareabites_9430","bayareabites_9432"],"featImg":"bayareabites_29596","label":"bayareabites"},"bayareabites_29308":{"type":"posts","id":"bayareabites_29308","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29308","score":null,"sort":[1308846602000]},"guestAuthors":[],"slug":"lgbt-pride-remembering-the-brick-hut-cafe-part-1","title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","publishDate":1308846602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3\"]\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Brick Hut Cafe was a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. ","status":"publish","parent":0,"modified":1466733845,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1391},"headData":{"title":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1 | KQED","description":"The Brick Hut Cafe was a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","datePublished":"2011-06-23T16:30:02.000Z","dateModified":"2016-06-24T02:04:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29308 http://blogs.kqed.org/bayareabites/?p=29308","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-1/","disqusTitle":"LGBT Pride: Remembering The Brick Hut Cafe - Part 1","path":"/bayareabites/29308/lgbt-pride-remembering-the-brick-hut-cafe-part-1","audioUrl":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500.jpg\" alt=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" title=\"Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe. Photo: Ace Morgan\" width=\"500\" height=\"348\" class=\"alignnone size-full wp-image-29342\">\u003c/a>\u003cbr>\n\u003cem>Sharon Davenport and Joan Antonuccio at The Brick Hut Cafe (3). Photo: \u003ca href=\"http://acemorganphoto.com/home.html\" target=\"_blank\">Ace Morgan\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Part 1: The Story...\u003c/strong> (Part 2: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/23/lgbt-pride-remembering-the-brick-hut-cafe-part-2/\">The Food\u003c/a>)\u003cbr>\nFor nearly 22 years, from 1975 to 1997, The Brick Hut Café was a popular destination for the LGBT community in the East Bay and beyond. It was for most of its life a lesbian-feminist owned and operated community café. I was one of the founding members.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 1\u003c/strong>\u003cbr>\nIn February of 1975, the Brick Hut Café Collective was a worker-owned, feminist collective located at 3017 Adeline Street in Berkeley, CA across the street from the Berkeley Flea Market. The original members of the collective were Cheryl Jones, Claudia Hartley, Helen McKinley, \u003ca href=\"http://www.karenripley.com/\">Karen Ripley\u003c/a>, Marshall Berzon (left in 1977 to open the Homemade Café), Randi Hepner, Sharon Davenport, and Wendy Welsh. By 1976, the collective included Joan Antonuccio, Cynthia La Mana, and Teresa Chandler.\u003c/p>\n\u003cp>The first Brick Hut was small: three booths and nine counter seats. We welcomed everyone who was an ally in our common cause of social justice and inclusion. The weekend crowds spilled out into the street even after we built a backyard patio where we served a limited menu of blueberry muffins, coffee, and tea. \u003c/p>\n\u003cp>We were a haven for lesbians and gay men, an information center for LGBT activists, an anchor for a diverse community that included working girls, bad-boys, suburban queens, transmen and transwomen. We were the Dyke Diner: the Lesbian Luncheonette: the Chick Hut: the Brick Hug. When AIDS hit a group of customers affectionately named the Shattuck Street Fairies (SSF) we became a refuge and an information outlet for AIDS awareness. Sometimes we were the last stop: as when Ron, one of the SSF housemates, was lovingly carried in on the arms of his friends for his last Brick Hut meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-pride500.jpg\" alt=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" title=\"The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-29550\">\u003c/a>\u003cbr>\n\u003cem>The Brick Hut Cafe contingent at the 1984 San Francisco Pride parade. Enjoy Life...Eat Out More Often!\u003c/em>\u003c/p>\n\u003cp>We always closed on what was then called Gay Day and we closed to attend political demonstrations and rallies. We left a sign on the door, JOIN US AT the parade, rally, or demonstration. We supported through contributions of food and energy to anti-nuclear demonstrations, anti-war rallies, and the feminist causes of \u003ca href=\"http://www.womenprisoners.org/fire/000127.html\">Inez Garcia\u003c/a>, \u003ca href=\"http://www.womenprisoners.org/fire/000134.html\">Norma Jean Croy\u003c/a>, \u003ca href=\"http://www.msmagazine.com/spring2002/davis.asp\">Joan Little\u003c/a>, and \u003ca href=\"http://ccrjustice.org/ourcases/past-cases/state-washington-v.-wanrow\">Yvonne Wanrow\u003c/a>. We closed and attended the vigil for the assassinations of \u003ca href=\"http://en.wikipedia.org/wiki/Moscone%E2%80%93Milk_assassinations\">Harvey Milk and George Moscone\u003c/a>. We closed to protest the \u003ca href=\"http://thecastro.net/milk/soledadpage.html\">Dan White\u003c/a> verdict. \u003c/p>\n\u003cp>We worked to maintain the Brick Hut as a viable business in spite of threats and intimidations. We invited all our customers to cross the demoralizing barriers of class, race, and gender differences, and join us at the community table. We had our share of broken windows, vandalism, and public harassment. In one instance, we placed a poster in our window announcing we were boycotting Florida orange juice because of the \u003ca href=\"http://thecastro.net/bryant.html\">Anita Bryant Campaign\u003c/a> to repeal the anti-gay discrimination law in Dade County and our windows were broken. \u003c/p>\n\u003cp>These were politically active times for lesbians. “We are the women that men have warned us about” (Robin Morgan, 1970, \u003ca href=\"http://faculty.atu.edu/cbrucker/Amst2003/Texts/Goodbye.pdf\">\u003cem>Goodbye to All That\u003c/em>\u003c/a> (pdf)). \u003c/p>\n\u003cul>\nThere were other women-owned and operated collectives and businesses:\n\u003cli>The \u003ca href=\"http://en.wikipedia.org/wiki/Olivia_Records\">Olivia Records\u003c/a> collective located around the corner from the Hut. The \u003cem>Brick Hut\u003c/em> song with words by \u003ca href=\"http://en.wikipedia.org/wiki/Pat_Parker\">Pat Parker\u003c/a> and music by Mary Watkins was part of Mary Watkins first album with Olivia, \u003ca href=\"http://www.queermusicheritage.us/olivia-mw.html\">\u003cem>Something Moving\u003c/em>\u003c/a>, which featured the enormous talents of \u003ca href=\"https://en.wikipedia.org/wiki/Vicki_Randle\">Vicki Randle\u003c/a> and \u003ca href=\"http://www.culturalheritagechoir.com/\">Linda Tillery\u003c/a>. We fed some of these musicians and cultural activists and were sometimes repaid with a song. Customers still remember the day Linda T. spontaneously sang a cappella for the masses. The women of \u003ca href=\"http://en.wikipedia.org/wiki/BeBe_K%27Roche\">BeBe K'Roche\u003c/a>, an all woman electric rock band worked at the Brick Hut from time to time.\u003cbr>\n\u003cstrong>Listen to \u003cem>Brick Hut\u003c/em>:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/blogs/bayareabites/mary-watkins-brick-hut.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/li>\n\u003cli>\u003ca href=\"http://books.google.com/books?id=19v4w8UA1j4C&pg=RA1-PA277&lpg=RA1-PA277&dq=7+sisters+construction+berkeley+ca&source=bl&ots=Wt-30fcY2P&sig=11z1d9yrEl3nX_gBO2JOGEMoZkA&hl=en&ei=u5jiTfHTF5HTiALSiZG1Bg&sa=X&oi=book_result&ct=result&resnum=8&sqi=2&ved=0CEYQ6A#v=onepage&q&f=false\">Seven Sisters Construction\u003c/a>, a feminist collective, would help us with carpentry projects -- sometimes in exchange for breakfast.\u003c/li>\n\u003cli>\u003ca href=\"http://www.outhistory.org/wiki/ICI:_woman%27s_place_bookstore\">A Woman’s Place Bookstore\u003c/a> and the Women's Press Collective were sources for books, publishing, and networking with artists and writers like \u003ca href=\"http://www.judygrahn.org/bio.html\">Judy Grahn\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/Corinne/fig8.html\">Wendy Cadden\u003c/a>, \u003ca href=\"http://www.cla.purdue.edu/waaw/corinne/Kim.htm\">Willyce Kim\u003c/a>, and Pat Parker to name only a few of our customers and allies.\u003c/li>\n\u003cli>There were the bars: \u003ca href=\"http://www.cappellettidesigns.com/tellherstory/Bars.htm\">Ollie's Bar, the Bacchanal, and the Jubilee\u003c/a> and across the street from Mama Bear's Bookstore, Thursday nights at the White Horse.\u003c/li>\n\u003c/ul>\n\u003cp>There was a brief appearance of the Night Hut, with Chef Amy Shaw making her culinary debut cooking and serving dinner.\u003c/p>\n\u003cp>Between 1976 and 1983, Brick Hut collective members Karen, Helen, Randi, Cheryl, Teresa, and Wendy left to pursue other careers and interests as cultural activists, healers, and educators. Marie Della Camera joined the collective around 1983.\u003c/p>\n\u003cp>\u003ca href=\"https://flic.kr/s/aHsjv2N3Ar\" target=\"_blank\">\u003cstrong>View Brick Hut Cafe Photos!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 2\u003c/strong>\u003cbr>\nIn 1983, with the financial help of the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, and the efforts of customers and friends, the Brick Hut moved to a new location at 3222 Adeline Street. Seven Sisters Construction, a feminist collective helped remodel the new space. The Brick Hut became a community gathering spot for local merchants, Berkeley City Council members, writers, musicians, and artists. We also continued to support feminist and queer causes and activities like the \u003ca href=\"http://www.lyon-martin.org/aboutUs.php\">Lyon-Martin Clinic\u003c/a>, \u003ca href=\"http://www.glbtqarchive.com/ssh/queer_nation_S.pdf\">Queer Nation\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/AIDS_Coalition_to_Unleash_Power\">East Bay Act Up\u003c/a>. KPFA Radio broadcasted their International Women’s Day program directly from the Brick Hut. With our larger wall space, we featured community artists' work. \u003ca href=\"http://amanajohnson.net/\">Amana Johnson\u003c/a>, \u003ca href=\"http://www.graceharwood.com/\">Grace Harwood\u003c/a>, Barbara Sandidge, Kyos Featherdancing, Cathy Cade, and Wendy Cadden were some of the artists who filled our walls. Once a year, we featured the work of the children of \u003ca href=\"http://www.berkwood.org/\">Berkwood-Hedge School\u003c/a> to benefit their program.\u003c/p>\n\u003cp>In subsequent years, Cynthia, Claudia, and Marie left the collective to pursue other careers. At the second location, the Brick Hut was robbed and vandalized over 17 times in eleven years. With the ownership of the Hut left to Joan and Sharon and the neighborhood falling to the ravages of crack, we initiated plans to move the Hut to a safer location.\u003c/p>\n\u003cp>\u003cstrong>BRICK HUT 3\u003c/strong>\u003cbr>\nIn 1995, the Brick Hut moved to a new, expanded location at 2512 San Pablo Avenue. The new space was constructed primarily by O’Malley and Latimer Construction (formerly members of Seven Sisters) and included a performance, meeting, and gallery space. We also opened for dinner. Our first salon featured writer \u003ca href=\"http://www.queerculturalcenter.org/Pages/Allison/Allisonbio.html\">Dorothy Allison\u003c/a> and singer/songwriter \u003ca href=\"http://en.wikipedia.org/wiki/Alix_Dobkin\">Alix Dobkin\u003c/a> hosted a regular open mike night. Women artists once again filled our walls: \u003ca href=\"http://frannalusson.com/index2.php#/home/\">Franna Lusson\u003c/a>, \u003ca href=\"http://www.marieladelapaz.com/Welcome.html\">Mariella de la Paz\u003c/a>, and Grace Harwood to name a few. We wanted the new, larger Brick Hut to be an attractive and active space for our community. Other women-owned businesses opened on the same block: Good Vibrations, West Berkeley Women's Books, and It's Her Business. Collectively we were known as Girl Town. \u003c/p>\n\u003cp>In 1996, the Brick Hut fell into serious financial difficulties; we filed for Chapter 11 status. In 1997, we filed for Chapter 7 bankruptcy and closed our doors for the last time at 2pm on March 24, 1997. We had a big, crowded, raucous party. \u003c/p>\n\u003cp>At the Brick Hut, I believe we celebrated difference. We were visibly different, we forefronted difference, we encouraged difference, we hosted difference. We did not try to assimilate, disappear into conformity, or become mainstream. We did not build The Brick Hut Cafe so we could have jobs, although that was good. We did not build it to have careers, or support career-moves, although that was a possibility. We did not build it only to make money for ourselves, although we wanted to maintain a viable business that supported our friends, our fellow workers, our causes, and ourselves. We built it to create the possibility of a workplace and a community where no one's politics or cultural affiliations were left at the front door. We built the Hut to celebrate difference, to celebrate YOU. It was a home for a while and we still mourn its passing. Thanks to everyone who contributed to and supported the Brick Hut (1975-1997).\u003c/p>\n\u003cp>Join the \u003ca href=\"http://www.facebook.com/home.php?sk=group_51172942840\">Remembering The Brick Hut Cafe group\u003c/a> on Facebook. Share your memories, thoughts and photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/brickhut-sharon-joan500a.jpg\" alt=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" title=\"Joan Antonuccio and Sharon Davenport. Photo by Wendy Goodfriend\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29353\">\u003c/a>\u003cbr>\n\u003cem>Joan Antonuccio and Sharon Davenport remembering The Brick Hut Cafe. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29308/lgbt-pride-remembering-the-brick-hut-cafe-part-1","authors":["5163"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_14751","bayareabites_9433","bayareabites_9284","bayareabites_14773","bayareabites_9431","bayareabites_1104","bayareabites_2321","bayareabites_8485","bayareabites_2329","bayareabites_9445","bayareabites_2327","bayareabites_9430","bayareabites_9432"],"featImg":"bayareabites_29342","label":"bayareabites"},"bayareabites_29097":{"type":"posts","id":"bayareabites_29097","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29097","score":null,"sort":[1308384018000]},"guestAuthors":[],"slug":"recipe-for-love-sexy-eats-on-film-at-frameline","title":"Recipe for Love: Sexy Eats on Film at Frameline","publishDate":1308384018,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n","blocks":[],"excerpt":"What's your favorite sexy food movie? Recipe for Love, a new short, adds a taste of Brazil to the mix this Sunday and Monday at Frameline35. ","status":"publish","parent":0,"modified":1308848006,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":932},"headData":{"title":"Recipe for Love: Sexy Eats on Film at Frameline | KQED","description":"What's your favorite sexy food movie? Recipe for Love, a new short, adds a taste of Brazil to the mix this Sunday and Monday at Frameline35. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe for Love: Sexy Eats on Film at Frameline","datePublished":"2011-06-18T08:00:18.000Z","dateModified":"2011-06-23T16:53:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29097 http://blogs.kqed.org/bayareabites/?p=29097","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/18/recipe-for-love-sexy-eats-on-film-at-frameline/","disqusTitle":"Recipe for Love: Sexy Eats on Film at Frameline","path":"/bayareabites/29097/recipe-for-love-sexy-eats-on-film-at-frameline","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \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>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29097/recipe-for-love-sexy-eats-on-film-at-frameline","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_9420","bayareabites_9419","bayareabites_4252","bayareabites_1104","bayareabites_8485"],"featImg":"bayareabites_29163","label":"bayareabites"},"bayareabites_18085":{"type":"posts","id":"bayareabites_18085","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18085","score":null,"sort":[1288711584000]},"guestAuthors":[],"slug":"san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","title":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","publishDate":1288711584,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Harris is the managing editor of StyleBistro.com and a writer whose work has appeared in numerous publications. Frankie Frankeny is a photographer and film director who has worked in the fields of fashion, lifestyle and food. Frankeny shared their favorite San Francisco food spots for Date Night, Weekend Brunch, Wine Country Eats, Mom & Pop Joints, and Grocery Shopping. ","status":"publish","parent":0,"modified":1288901478,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":735},"headData":{"title":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris | KQED","description":"Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Harris is the managing editor of StyleBistro.com and a writer whose work has appeared in numerous publications. Frankie Frankeny is a photographer and film director who has worked in the fields of fashion, lifestyle and food. Frankeny shared their favorite San Francisco food spots for Date Night, Weekend Brunch, Wine Country Eats, Mom & Pop Joints, and Grocery Shopping. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","datePublished":"2010-11-02T15:26:24.000Z","dateModified":"2010-11-04T20:11:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18085 http://blogs.kqed.org/bayareabites/?p=18085","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/","disqusTitle":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","path":"/bayareabites/18085/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \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>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18085/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","authors":["5092"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_8483","bayareabites_3086","bayareabites_602","bayareabites_8484","bayareabites_1104","bayareabites_150","bayareabites_8485","bayareabites_2329","bayareabites_1251"],"label":"bayareabites"},"bayareabites_5954":{"type":"posts","id":"bayareabites_5954","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5954","score":null,"sort":[1250259450000]},"guestAuthors":[],"slug":"swish-steak-camp-food","title":"Swish Steak: Camp Food","publishDate":1250259450,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/phpvpv14tpm.jpg\" alt=\"The Gay Cookbook\" title=\"The Gay Cookbook\" width=\"249\" height=\"350\" class=\"alignleft size-full wp-image-5960\">Yes, Swish Steak.\u003c/p>\n\u003cp>Among my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: \u003cstrong>The Gay Cookbook\u003c/strong> by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\u003c/p>\n\u003cp>The Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.\u003c/p>\n\u003cp>A \u003cem>gay\u003c/em> cookbook? \u003cem>Pre\u003c/em>-Stonewall? I never thought any such thing could exist. I was transfixed. I just had to have a copy for my library. I mentioned the book later that evening to friends over drinks. One month later, those same friends placed a copy in my not-so-little hands. It was probably the most perfect birthday present. Ever.\u003c/p>\n\u003cp>When I returned home, I opened the book and was immediately struck by how much times have changed since 1965. Not only our food ways, but our slang, too. Especially what I would call gay-speak. The \"girlfriend\" tone has remained, but the terms have certainly changed. There is a self-mockery that may be horrifying to some readers; others might find the embracing of extreme stereotyping fun and, in a sense, freeing. The last two paragraphs of the book's introduction leave no doubt as to what the reader is in for:\u003c/p>\n\u003cblockquote>\u003cp>Yes, in that magic hour 'tween day and dark, after effacing the ravages of the day's toil, and before the night's serious cruising, ya gotta take on some food. Man, woman, or child, a girl has got to eat!\u003c/p>\n\u003cp>So we'll offer here a sort of nonsensical cookbook for the androgynous (don't bother to look it up, Maude. It means \"limp-wristed\"), and while we can't guarantee the quality of the guests these dishes may be set before, we do not hesitate to assure the reader that all preparations and recipe details are honest and practical.\u003c/p>\n\u003cp>Here then is the GAY COOKBOOK, which some queen will promptly call FAGGOT'S FARE.\n\u003c/p>\u003c/blockquote>\n\u003cp>Fierce! At least we have been warned.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I knew I just had to make something from this book. But what? Something from Chapter Six: That Old, Tired Fish? Chapter Five: The Shell Game; Oysters, Lobsters, Shrimp, and What To Do With Crabs? I finally settled on the dish I feel best exemplifies this time capsule of Camp: Swish Steak-- a dish that just may have been served in many a home among the Swish Alps-- otherwise known as the Hollywood Hills.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/swish-steak.jpg\" alt=\"Swish Steak with Jim Nabors\" title=\"Swish Steak with Jim Nabors\" width=\"235\" height=\"350\" class=\"alignnone size-full wp-image-5955\">\u003c/p>\n\u003cp>\u003cstrong>Swish Steak\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4.\u003c/strong>\u003c/p>\n\u003cp>The recipe is delivered to you as originally written. The curly parsley is my own photographic addition. I happen to think that this is an unintentional omission of the author. What gay chef in his right mind would not add a splash of color to a monochromatic dish?\u003c/p>\n\u003cp>I did, however, omit the MSG. My concern is not for my own health, but for yours. And for the health of Dr. Joyce Brothers. If she happened to wander into your kitchen uninvited and took a bite of MSG-laden Swish Steak, it would kill her. I know this for a fact because she told me so. If you are too young to remember Dr. Joyce Brothers, then you are certainly too young to remember this cookbook.\u003c/p>\n\u003cp>It really does taste like the 1960's. Or, at least this is what I imagine them to taste like. I was only there for about five months. And on bottle-fed formula.\u003c/p>\n\u003cp>I suggest you pop this little number into the oven, pour yourself some Cream Sherry, and sit back to enjoy a careful watching of \u003ca href=\"http://www.imdb.com/title/tt0065488/\">The Boys in The Band\u003c/a>. By the time you've finished, dinner will be ready.\u003c/p>\n\u003cp>Go on, \u003cem>gurl\u003c/em>. Dish it out like only you know how to do.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 Steaks (for swishing)\u003c/p>\n\u003cp>3 medium onions, sliced\u003c/p>\n\u003cp>3 pts. gravy--OR-- part gravy, part rich stock\u003c/p>\n\u003cp>6 buds garlic, minced\u003c/p>\n\u003cp>1 tsp. coarse-ground Black pepper\u003c/p>\n\u003cp>1 tsp. salt\u003c/p>\n\u003cp>1 ½ tsp. MSG\u003c/p>\n\u003cp>4 Tbs. flour\u003c/p>\n\u003cp>4 Tbs. fat (bacon if possible)\u003c/p>\n\u003cp>(opt.) small can mushrooms 'stems & pieces'\u003c/p>\n\u003cp>(opt.) small can Tomato sauce\u003c/p>\n\u003cp>(opt.) 1 Tbs. meat extract (V.V., Boveril, etc.)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> [No paragraph breaks]:\u003c/p>\n\u003cp>Lay each steak flat; pound lightly with a meat tenderizer (a sort of mallet-like thing with a big and peculiar shaped head), or give each steak a dozen or so whacks with the blunt back of a heave knife, sort of criss-cross on either side. These blows should just cut the surface of the meat but not too deeeply [sic]. Dredge each piece in the flour; heat fat in heavy skillet to very hot. Sear (Brown... as if you didn't know...) meat on both sides in fat in skillet. Take meat out of skillet, put into roast pan (one with a cover). Toss sliced onions and garlic into fat in skillet, cover, cook 3-5 minutes; then dump it all into the roast pan onto the steaks. Add salt and pepper, the MSG, the leftover flour, the mushrooms and tomato sauce if used. Pour stock and gravy (any left-over, rich, brown gravy, except 'sweet-sour' or sauerbraten gravy), into roaster over and around the meat. Cover and cook in 325° oven until tender. This may be 2 or 3 hours. For last half hour, take cover off roast pan, but gravy should still just cover the meat. When meat is real tender, carefully take steaks out of the gravy and set aside on a platter or pan in a warm place. Why not the oven with the heat turned off? Scrape out all the sauce, etc. from the roast pan into a small sauce pot, getting every bit of it. Let this sit for a while on the stove until all the fat-- and there'll be quite a lot of it-- rises to the top. Skim this away. The gravy, full of onion, mushrooms, etc. should be thick enough; taste for seasoning, and you're ready for chow down! Serve the Swish Steak with some of the sauce over each piece of meat. This is wonderful with hot buttered noodles, or with mashed potatoes, etc. Men just love this one, though whether it's the 'swish' or the 'steak' would be hard to say. But-- keep 'em happy...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* Lou Rand Hogan was also the creator of what is believed to be the first gay detective in print (the sexual identity of that perennial bachelor, Sherlock Holmes, is open for debate), Francis Morley, in Rough Trade (originally titled The Gay Detective), also from 1965. The Gay Cookbook, incidentally, was written right here in San Francisco.\u003c/p>\n\n","blocks":[],"excerpt":"Yes, Swish Steak.\r\n\r\nAmong my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: The Gay Cookbook by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\r\n\r\nThe Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.","status":"publish","parent":0,"modified":1325750370,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1152},"headData":{"title":"Swish Steak: Camp Food | KQED","description":"Yes, Swish Steak.\r\n\r\nAmong my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: The Gay Cookbook by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\r\n\r\nThe Gay Cookbook: "the complete compendium of campy cuisine and menus for men... or what have you" was first brought to my attention by Celia Sacks of Omnivore Books on Food, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Swish Steak: Camp Food","datePublished":"2009-08-14T14:17:30.000Z","dateModified":"2012-01-05T07:59:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5954 http://blogs.kqed.org/bayareabites/?p=5954","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/14/swish-steak-camp-food/","disqusTitle":"Swish Steak: Camp Food","path":"/bayareabites/5954/swish-steak-camp-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/phpvpv14tpm.jpg\" alt=\"The Gay Cookbook\" title=\"The Gay Cookbook\" width=\"249\" height=\"350\" class=\"alignleft size-full wp-image-5960\">Yes, Swish Steak.\u003c/p>\n\u003cp>Among my cookbooks, there is a recent acquisition I consider to be the jewel in my crown-- a must-have for anyone who fancies herself (or, of course, himself) Queen of the Kitchen: \u003cstrong>The Gay Cookbook\u003c/strong> by Chef Lou Rand Hogan* (Sherbourne Press, 1965).\u003c/p>\n\u003cp>The Gay Cookbook: \"the complete compendium of campy cuisine and menus for men... or what have you\" was first brought to my attention by Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a>, who had a copy proudly displayed in her store window the last time I visited. She always seems to know what will pique my interest.\u003c/p>\n\u003cp>A \u003cem>gay\u003c/em> cookbook? \u003cem>Pre\u003c/em>-Stonewall? I never thought any such thing could exist. I was transfixed. I just had to have a copy for my library. I mentioned the book later that evening to friends over drinks. One month later, those same friends placed a copy in my not-so-little hands. It was probably the most perfect birthday present. Ever.\u003c/p>\n\u003cp>When I returned home, I opened the book and was immediately struck by how much times have changed since 1965. Not only our food ways, but our slang, too. Especially what I would call gay-speak. The \"girlfriend\" tone has remained, but the terms have certainly changed. There is a self-mockery that may be horrifying to some readers; others might find the embracing of extreme stereotyping fun and, in a sense, freeing. The last two paragraphs of the book's introduction leave no doubt as to what the reader is in for:\u003c/p>\n\u003cblockquote>\u003cp>Yes, in that magic hour 'tween day and dark, after effacing the ravages of the day's toil, and before the night's serious cruising, ya gotta take on some food. Man, woman, or child, a girl has got to eat!\u003c/p>\n\u003cp>So we'll offer here a sort of nonsensical cookbook for the androgynous (don't bother to look it up, Maude. It means \"limp-wristed\"), and while we can't guarantee the quality of the guests these dishes may be set before, we do not hesitate to assure the reader that all preparations and recipe details are honest and practical.\u003c/p>\n\u003cp>Here then is the GAY COOKBOOK, which some queen will promptly call FAGGOT'S FARE.\n\u003c/p>\u003c/blockquote>\n\u003cp>Fierce! At least we have been warned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I knew I just had to make something from this book. But what? Something from Chapter Six: That Old, Tired Fish? Chapter Five: The Shell Game; Oysters, Lobsters, Shrimp, and What To Do With Crabs? I finally settled on the dish I feel best exemplifies this time capsule of Camp: Swish Steak-- a dish that just may have been served in many a home among the Swish Alps-- otherwise known as the Hollywood Hills.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/swish-steak.jpg\" alt=\"Swish Steak with Jim Nabors\" title=\"Swish Steak with Jim Nabors\" width=\"235\" height=\"350\" class=\"alignnone size-full wp-image-5955\">\u003c/p>\n\u003cp>\u003cstrong>Swish Steak\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4.\u003c/strong>\u003c/p>\n\u003cp>The recipe is delivered to you as originally written. The curly parsley is my own photographic addition. I happen to think that this is an unintentional omission of the author. What gay chef in his right mind would not add a splash of color to a monochromatic dish?\u003c/p>\n\u003cp>I did, however, omit the MSG. My concern is not for my own health, but for yours. And for the health of Dr. Joyce Brothers. If she happened to wander into your kitchen uninvited and took a bite of MSG-laden Swish Steak, it would kill her. I know this for a fact because she told me so. If you are too young to remember Dr. Joyce Brothers, then you are certainly too young to remember this cookbook.\u003c/p>\n\u003cp>It really does taste like the 1960's. Or, at least this is what I imagine them to taste like. I was only there for about five months. And on bottle-fed formula.\u003c/p>\n\u003cp>I suggest you pop this little number into the oven, pour yourself some Cream Sherry, and sit back to enjoy a careful watching of \u003ca href=\"http://www.imdb.com/title/tt0065488/\">The Boys in The Band\u003c/a>. By the time you've finished, dinner will be ready.\u003c/p>\n\u003cp>Go on, \u003cem>gurl\u003c/em>. Dish it out like only you know how to do.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>4 Steaks (for swishing)\u003c/p>\n\u003cp>3 medium onions, sliced\u003c/p>\n\u003cp>3 pts. gravy--OR-- part gravy, part rich stock\u003c/p>\n\u003cp>6 buds garlic, minced\u003c/p>\n\u003cp>1 tsp. coarse-ground Black pepper\u003c/p>\n\u003cp>1 tsp. salt\u003c/p>\n\u003cp>1 ½ tsp. MSG\u003c/p>\n\u003cp>4 Tbs. flour\u003c/p>\n\u003cp>4 Tbs. fat (bacon if possible)\u003c/p>\n\u003cp>(opt.) small can mushrooms 'stems & pieces'\u003c/p>\n\u003cp>(opt.) small can Tomato sauce\u003c/p>\n\u003cp>(opt.) 1 Tbs. meat extract (V.V., Boveril, etc.)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong> [No paragraph breaks]:\u003c/p>\n\u003cp>Lay each steak flat; pound lightly with a meat tenderizer (a sort of mallet-like thing with a big and peculiar shaped head), or give each steak a dozen or so whacks with the blunt back of a heave knife, sort of criss-cross on either side. These blows should just cut the surface of the meat but not too deeeply [sic]. Dredge each piece in the flour; heat fat in heavy skillet to very hot. Sear (Brown... as if you didn't know...) meat on both sides in fat in skillet. Take meat out of skillet, put into roast pan (one with a cover). Toss sliced onions and garlic into fat in skillet, cover, cook 3-5 minutes; then dump it all into the roast pan onto the steaks. Add salt and pepper, the MSG, the leftover flour, the mushrooms and tomato sauce if used. Pour stock and gravy (any left-over, rich, brown gravy, except 'sweet-sour' or sauerbraten gravy), into roaster over and around the meat. Cover and cook in 325° oven until tender. This may be 2 or 3 hours. For last half hour, take cover off roast pan, but gravy should still just cover the meat. When meat is real tender, carefully take steaks out of the gravy and set aside on a platter or pan in a warm place. Why not the oven with the heat turned off? Scrape out all the sauce, etc. from the roast pan into a small sauce pot, getting every bit of it. Let this sit for a while on the stove until all the fat-- and there'll be quite a lot of it-- rises to the top. Skim this away. The gravy, full of onion, mushrooms, etc. should be thick enough; taste for seasoning, and you're ready for chow down! Serve the Swish Steak with some of the sauce over each piece of meat. This is wonderful with hot buttered noodles, or with mashed potatoes, etc. Men just love this one, though whether it's the 'swish' or the 'steak' would be hard to say. But-- keep 'em happy...\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>* Lou Rand Hogan was also the creator of what is believed to be the first gay detective in print (the sexual identity of that perennial bachelor, Sherlock Holmes, is open for debate), Francis Morley, in Rough Trade (originally titled The Gay Detective), also from 1965. The Gay Cookbook, incidentally, was written right here in San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5954/swish-steak-camp-food","authors":["5017"],"categories":["bayareabites_752","bayareabites_588","bayareabites_2090","bayareabites_12"],"tags":["bayareabites_1104","bayareabites_2329","bayareabites_2586","bayareabites_14738","bayareabites_2587","bayareabites_2588","bayareabites_2585"],"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. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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