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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. 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"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"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_139566":{"type":"posts","id":"bayareabites_139566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139566","score":null,"sort":[1605742630000]},"guestAuthors":[],"slug":"ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","publishDate":1605742630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">[aside postID=\"news_11846759\"]\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[aside postID=\"science_1970886\"]\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","status":"publish","parent":0,"modified":1621555294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1298},"headData":{"title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant | KQED","description":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","datePublished":"2020-11-18T23:37:10.000Z","dateModified":"2021-05-21T00:01:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139566 https://ww2.kqed.org/bayareabites/?p=139566","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/18/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant/","disqusTitle":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11846759","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1970886","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","authors":["3243"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1763","bayareabites_16882","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_16865","bayareabites_14453","bayareabites_16565","bayareabites_16636","bayareabites_16557","bayareabites_16601","bayareabites_744","bayareabites_1526","bayareabites_17038","bayareabites_289","bayareabites_16749","bayareabites_14745","bayareabites_530","bayareabites_17037"],"featImg":"bayareabites_139568","label":"bayareabites"},"bayareabites_123179":{"type":"posts","id":"bayareabites_123179","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123179","score":null,"sort":[1513209904000]},"guestAuthors":[],"slug":"holiday-party-food-root-veggie-fritters","title":"Holiday Party Food: Root Veggie Fritters","publishDate":1513209904,"format":"standard","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003cem>These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables.\u003c/em> \u003c/p>\n\u003cp>Fritters are a great way to use up seasonal vegetables in a fun, delicious way that will appeal to most anyone—kids, vegetarians, and picky eaters alike. Now, when I say fritter, I don’t mean deep-fried, apple-stuffed donuts (and I certainly don’t mean the \u003ca href=\"https://www.chowhound.com/food-news/158397/this-is-the-turducken-of-donuts/\">turducken of donuts\u003c/a>). These are the shredded vegetable type, lightly held together with batter or breadcrumbs, and pan-fried in just enough oil to cook the vegetables to tenderness and create a crisp crust.\u003c/p>\n\u003cp>In the summertime, I use up an abundance of zucchini by shredding it, mixing it with plenty of herbs and feta, and then cooking them into golden bites of heaven (check out the recipe for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/a>). Sweet corn, folded into a delicate batter, makes a great bite-sized fritter appetizer, and a new and interesting way to use all the corn piled high in the markets.\u003c/p>\n\u003cp>In the wintertime, when there are fewer vegetable options—let’s be honest, I’m a summer veggie kind of gal—I get bored pretty quickly once I’ve run through the standard roasted root vegetable, kale salad, pureed winter squash recipes. Plus, in my household, I don’t find winter veggies to be nearly as kid-friendly. Or me-friendly! \u003c/p>\n\u003cp>Enter root veggie fritters. Basically just an updated version of a potato \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/latkes/\">latke\u003c/a> (always a winner in my book), these fritters are colorful and flavorful and will liven up your winter veggie blues! Here, I’ve used carrots, parsnips, and sweet potatoes, but you can mix it up and experiment with whatever root veg you like. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a fun party-friendly appetizer, serve these in bite-sized portions with a dollop of plain Greek yogurt and a sprinkle of parsley. \u003c/p>\n\u003cp>For a starter-sized portion, perfect for your next dinner party, make slightly larger fritters, and serve them with \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">herbed yogurt sauce\u003c/a>.\u003c/p>\n\u003cp>The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350F oven until crisp and hot, about 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_123418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4540-new.jpg\" alt=\"Root Veggie Fritters\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Root Veggie Fritters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Root Veggie Fritters\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen (2-inch) fritters\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup grated carrot, peeled first (about 2 medium)\u003c/li>\n\u003cli>1 cup grated parsnip, peeled first (about 4 small)\u003c/li>\n\u003cli>1 cup grated sweet potato, peeled first (about 6 oz)\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup flour\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf Italian parsley, plus more for garnish\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003cli>Plain Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with paper towels.\u003c/li>\n\u003cli>Shred the (peeled) carrot, parsnip, and sweet potato on the large holes of a box grater. Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123428,123429,123432,123433\"]\u003c/p>\n\u003cfigure id=\"attachment_123440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4303-new.jpg\" alt=\"Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until hot. In batches, add dollops (about 1 heaping tablespoon each for bite-sized fritters) of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\u003c/li>\n\u003cfigure id=\"attachment_123424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4438-new.jpg\" alt=\"In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. Adjust the heat to medium-low to make sure the fritters don’t burn before they are cooked through.\u003c/li>\n\u003cfigure id=\"attachment_123411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4478-new.jpg\" alt=\"Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\u003c/li>\n\u003cfigure id=\"attachment_123413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4480-new.jpg\" alt=\"Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\u003c/li>\n\u003cfigure id=\"attachment_123417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4525-new.jpg\" alt=\"When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables. ","status":"publish","parent":0,"modified":1513304208,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":798},"headData":{"title":"Holiday Party Food: Root Veggie Fritters | KQED","description":"These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Party Food: Root Veggie Fritters","datePublished":"2017-12-14T00:05:04.000Z","dateModified":"2017-12-15T02:16:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123179 https://ww2.kqed.org/bayareabites/?p=123179","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/13/holiday-party-food-root-veggie-fritters/","disqusTitle":"Holiday Party Food: Root Veggie Fritters","path":"/bayareabites/123179/holiday-party-food-root-veggie-fritters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables.\u003c/em> \u003c/p>\n\u003cp>Fritters are a great way to use up seasonal vegetables in a fun, delicious way that will appeal to most anyone—kids, vegetarians, and picky eaters alike. Now, when I say fritter, I don’t mean deep-fried, apple-stuffed donuts (and I certainly don’t mean the \u003ca href=\"https://www.chowhound.com/food-news/158397/this-is-the-turducken-of-donuts/\">turducken of donuts\u003c/a>). These are the shredded vegetable type, lightly held together with batter or breadcrumbs, and pan-fried in just enough oil to cook the vegetables to tenderness and create a crisp crust.\u003c/p>\n\u003cp>In the summertime, I use up an abundance of zucchini by shredding it, mixing it with plenty of herbs and feta, and then cooking them into golden bites of heaven (check out the recipe for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/a>). Sweet corn, folded into a delicate batter, makes a great bite-sized fritter appetizer, and a new and interesting way to use all the corn piled high in the markets.\u003c/p>\n\u003cp>In the wintertime, when there are fewer vegetable options—let’s be honest, I’m a summer veggie kind of gal—I get bored pretty quickly once I’ve run through the standard roasted root vegetable, kale salad, pureed winter squash recipes. Plus, in my household, I don’t find winter veggies to be nearly as kid-friendly. Or me-friendly! \u003c/p>\n\u003cp>Enter root veggie fritters. Basically just an updated version of a potato \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/latkes/\">latke\u003c/a> (always a winner in my book), these fritters are colorful and flavorful and will liven up your winter veggie blues! Here, I’ve used carrots, parsnips, and sweet potatoes, but you can mix it up and experiment with whatever root veg you like. \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 a fun party-friendly appetizer, serve these in bite-sized portions with a dollop of plain Greek yogurt and a sprinkle of parsley. \u003c/p>\n\u003cp>For a starter-sized portion, perfect for your next dinner party, make slightly larger fritters, and serve them with \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">herbed yogurt sauce\u003c/a>.\u003c/p>\n\u003cp>The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350F oven until crisp and hot, about 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_123418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4540-new.jpg\" alt=\"Root Veggie Fritters\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Root Veggie Fritters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Root Veggie Fritters\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen (2-inch) fritters\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup grated carrot, peeled first (about 2 medium)\u003c/li>\n\u003cli>1 cup grated parsnip, peeled first (about 4 small)\u003c/li>\n\u003cli>1 cup grated sweet potato, peeled first (about 6 oz)\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup flour\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf Italian parsley, plus more for garnish\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003cli>Plain Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with paper towels.\u003c/li>\n\u003cli>Shred the (peeled) carrot, parsnip, and sweet potato on the large holes of a box grater. Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"123428,123429,123432,123433","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_123440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4303-new.jpg\" alt=\"Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until hot. In batches, add dollops (about 1 heaping tablespoon each for bite-sized fritters) of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\u003c/li>\n\u003cfigure id=\"attachment_123424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4438-new.jpg\" alt=\"In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. Adjust the heat to medium-low to make sure the fritters don’t burn before they are cooked through.\u003c/li>\n\u003cfigure id=\"attachment_123411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4478-new.jpg\" alt=\"Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\u003c/li>\n\u003cfigure id=\"attachment_123413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4480-new.jpg\" alt=\"Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\u003c/li>\n\u003cfigure id=\"attachment_123417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4525-new.jpg\" alt=\"When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123179/holiday-party-food-root-veggie-fritters","authors":["5015","5014"],"series":["bayareabites_15122","bayareabites_15124"],"categories":["bayareabites_12744","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_558","bayareabites_13697","bayareabites_1526","bayareabites_577","bayareabites_1686"],"featImg":"bayareabites_123419","label":"bayareabites_15124"},"bayareabites_123397":{"type":"posts","id":"bayareabites_123397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"123397","score":null,"sort":[1512932873000]},"guestAuthors":[],"slug":"bay-area-bites-2017-locavore-gift-guide","title":"Bay Area Bites 2017 Locavore Gift Guide","publishDate":1512932873,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>From the foods that nourish us to the drinks that fortify us, and all the opportunities food creates every day for us to experience the world—including helping others—here’s our guide to the most thoughtful food gifts for the holiday season—all available right here in the Bay Area.\u003c/p>\n\u003ch2>Always in Fashion: Classic Holiday Gifts\u003c/h2>\n\u003cp>Some gifts never get old. These classic choices are perennial favorites, and all are made in the Bay Area, but shippable anywhere.\u003c/p>\n\u003cfigure id=\"attachment_123445\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Olive-oil.jpg\" alt=\"Séka Hills Picual Orchard. \" width=\"1280\" height=\"856\" class=\"size-full wp-image-123445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-520x348.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Séka Hills Picual Orchard. \u003ccite>(DL Cunningham Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California Olive Oil\u003c/strong>\u003cbr>\nCalifornia olive oil has fully come into its own, and two of our favorite producers are \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a>, grown by members of the Yocha Dehe Wintun Nation in the Capay Valley, and \u003ca href=\"https://www.bondolio.com\">Bondolio\u003c/a>, between the towns of Davis and Winters in the Sacramento Valley.\u003c/p>\n\u003cp>\u003cstrong>Spices From Oaktown\u003c/strong>\u003cbr>\n\u003ca href=\"https://oaktownspiceshop.com/\">Oaktown Spice Shop\u003c/a>, which started as a tiny space on Oakland’s Grand Avenue, has grown into a big retail extravaganza, including a brand new outpost on Solano Avenue in Albany. This is your one-stop-shop for salts, herbs, peppers rubs, and items both staple and esoteric.\u003c/p>\n\u003cp>\u003cstrong>Local Panettone\u003c/strong>\u003cbr>\nNo longer a culinary territory exclusively held by Italy, panettone, the deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, is elegantly crafted by Oakland’s \u003ca href=\"https://thisisfromroy.com/\">Roy Shvartzapel\u003c/a>. Get one before they’re gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Food Art\u003c/strong>\u003cbr>\nA gift without an expiration date: Maria Schoettler's \u003ca href=\"http://www.mariaschoettler.com\">annual produce calendar\u003c/a>, which celebrates the seasons with botanical illustrations on calendars, notecards, linens and prints.\u003c/p>\n\u003ch2>Experiences, Not Things\u003c/h2>\n\u003cp>Here are five choices for local gift-giving that won’t clutter recipients’ lives—because the gift is experiential rather than material.\u003c/p>\n\u003cfigure id=\"attachment_123446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Olivia-new.jpg\" alt='Chef Olivia Wu in her Moss Beach \"learning kitchen.\" ' width=\"1920\" height=\"1440\" class=\"size-full wp-image-123446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Olivia Wu in her Moss Beach \"learning kitchen.\" \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cooking Classes on the Coast With Olivia Wu\u003c/strong>\u003cbr>\nOlivia Wu is a rare combination of master chef and master teacher, not to mention writer extraordinaire. The former Google chef now offers cooking classes in her Moss Beach “\u003ca href=\"http://www.livcookeat.com/\">learning kitchen\u003c/a>” for individuals and groups, including team building retreats.\u003c/p>\n\u003cp>\u003cstrong>Pizza-Making 101 at Lucia’s\u003c/strong>\u003cbr>\nThe best pizzeria in the East Bay, \u003ca href=\"http://www.luciaspizzeria.com/\">Lucia’s\u003c/a> on Shattuck Avenue in Berkeley is offering up their world famous pizzaiolo, Gambero Rosso award-winning Ernesto Palmieri, for lessons in pizza-making the Neapolitan way. Buy a gift certificate now for classes in January.\u003c/p>\n\u003cp>\u003cstrong>Preserve It at Preserved\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.preservedgoods.com/\">Preserved in Temescal\u003c/a> is the place to learn about all things fermented, brewed, cultured and jarred. January classes include deep dives into kimchi, bitters, kombucha, sourdough bread and ricotta. Choose your gift or purchase a gift certificate for open-ended use.\u003c/p>\n\u003cp>\u003cstrong>Celebrate the Arrival of Legal Cannabis\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.curiouscannabissalon.com/\">Curious Cannabis Salon\u003c/a>, an offshoot of local food-tour company \u003ca href=\"https://edibleexcursions.net/\">Edible Excursions\u003c/a>, is a new series of educational adventures designed to demystify this medical and recreational herb. Look for dinners, product fairs, and other hosted gatherings with trustworthy and knowledgeable speakers. (Prescription card required prior to official legalization.) Gift certificates available.\u003c/p>\n\u003cp>\u003cstrong>Sensory Immersion at Stags’ Leap Winery in Napa\u003c/strong>\u003cbr>\nThe Apothecary Garden Experience at \u003ca href=\"https://www.stagsleap.com/\">Stags’ Leap Winery\u003c/a> in Napa is like a spa for the nose and palate, with an aroma and tasting experience set in the property’s lush garden planted with herbs and flowers that relate to winemaker Christophe Paubert’s Bordeaux-style wines.\u003c/p>\n\u003ch2>Rituals & Rejuvenation\u003c/h2>\n\u003cp>If ever there were a year for relying on comforting rituals that encourage reflection and rejuvenation, 2017 would be it. Whether your inclination is to cultivate alertness via coffee or tea or to relax into your thoughts by way of wine or cannabis (soon to be legal in California), these gifts allow for wide-ranging options.\u003c/p>\n\u003cfigure id=\"attachment_123447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/PortofMokha-new.jpg\" alt=\"Gift box set of Yemen coffees from Port of Mokha.\" width=\"1920\" height=\"1358\" class=\"size-full wp-image-123447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-1180x835.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gift box set of Yemen coffees from Port of Mokha. \u003ccite>(Courtesy of Port of Mokha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Port of Mokha: Coffee From Its First Origin\u003c/strong>\u003cbr>\nMokhtar Alkhanshali is from Yemen, a country under siege, the country where coffee was born, and the place currently producing the finest coffees in the world. \u003ca href=\"http://www.portofmokha.com/\">Port of Mokha\u003c/a> is the result of Alkhanshali’s obsession with quality coffee, and their gift box, The Yemen Trilogy, is the most exciting gift any coffee-lover on your list could possible receive.\u003c/p>\n\u003cp>\u003cstrong>Robert Mondavi Winery’s To Kalon Vineyard: Classic and Rare Wines\u003c/strong>\u003cbr>\nEveryone knows \u003ca href=\"https://www.robertmondaviwinery.com/To-Kalon-Exclusives\">Robert Mondavi Winery\u003c/a>, but few have the opportunity to taste Fumé Blanc and Cabernet Sauvignon from To Kalon, one of Napa’s most exclusive vineyards. The highly allocated wines, a splurge well worth every sip, are available at the winery or by phone: (707) 968-2020. We Mondavi for their above-and-beyond work for fire relief (their For the Love of Napa concert raised $90K, alone). See below for more philanthropic gifts to help with the recovery of our Wine Country neighbors.\u003c/p>\n\u003cp>\u003cstrong>Quantitea For You and For Me\u003c/strong>\u003cbr>\nSan Francisco’s Chris Kornblatt launched \u003ca href=\"https://quantitea.com/\">Quantitea\u003c/a> last year as a way of sharing his love for the world’s highest-quality teas. Kornblatt personally sources each selection and provides detailed tasting notes, as well as brewing and serving suggestions.\u003c/p>\n\u003cp>\u003cstrong>The Magic of Micro-Dosing\u003c/strong>\u003cbr>\nThere are lots of cannabis edibles on the market in anticipation of legalization, and \u003ca href=\"https://herbabuena.com/storefront/\">Herba Buena\u003c/a> is a top choice for purity-tested, full-spectrum organic and biodynamic cannabis products. We love their tinctures, in particular. (Prescription card required prior to official legalization.)\u003c/p>\n\u003ch2>DIY: Do-It-Yourself\u003c/h2>\n\u003cp>If there’s anything we love more than dining out, it’s cooking for ourselves. With a year-round abundance of the freshest produce, Californians are perhaps the luckiest cooks in the country. Here are our top five cookbooks this year that will push your palate and teach you a thing or two about technique.\u003c/p>\n\u003cfigure id=\"attachment_123449\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Lure_Cover.jpg\" alt=\"Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes\" width=\"640\" class=\"size-full wp-image-123449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover.jpg 1350w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-800x889.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-768x853.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-1020x1133.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-1180x1311.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-960x1067.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-520x578.jpg 520w\" sizes=\"(max-width: 1350px) 100vw, 1350px\">\u003cfigcaption class=\"wp-caption-text\">Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local, Sustainable Seafood\u003c/strong>\u003cbr>\nActivist Ned Bell is a seafood expert who encourages us to go beyond salmon and tuna. His new book, \u003ca href=\"http://www.figure1publishing.com/book/lure/\">Lure: Sustainable Seafood Recipes From the West Coast\u003c/a> spotlights the wild, sustainable fish available locally and offers recipes to prepare it simply and nutritiously.\u003c/p>\n\u003cp>\u003cstrong>Eating and Activism\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chroniclebooks.com/titles/feed-the-resistance.html\">Feed the Resistance: Recipes + Ideas for Getting Involved\u003c/a> is Julia Turschen’s ode to hope in difficult times, set at the intersection of the communal table and political activism. The book will feed your ideas for change with its optimism and practical advice for making the world a better place from your own kitchen table.\u003c/p>\n\u003cp>\u003cstrong>Indian Food For Everyone\u003c/strong>\u003cbr>\nOakland chef Preeti Mistry’s brilliant pan-Indian cooking comes alive on the page in \u003ca href=\"http://www.juhubeachclub.com/cookbook\">The Juhu Beach Club Cookbook\u003c/a> (with Berkeley food writer \u003ca href=\"http://sarahhenrywriter.com/\">Sarah Henry\u003c/a>). From comfort food to street food to fancy restaurant dishes, the recipes are accessible to the home cook and bold in aroma and flavor.\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat’s Singular Cooking Primer\u003c/strong>\u003cbr>\nWe knew Nosrat before she wrote \u003ca href=\"https://www.saltfatacidheat.com/\">Salt Fat Acid Heat\u003c/a>, a New York Times bestselling cookbook and the best cooking primer since Julia Child’s famous tomes. With a foreword by Michael Pollan and illustrations by Wendy MacNaughton.\u003c/p>\n\u003cp>\u003cstrong>Back to Italian Basics\u003c/strong>\u003cbr>\nFood importer Manicaretti’s founder, Rolando Beramendi, has crafted a beautiful guide to simple, seasonal Italian cooking, at the heart of which is a properly curated pantry. \u003ca href=\"https://www.amazon.com/Autentico-Cooking-Italian-Authentic-Way/dp/1250124972/ref=asap_bc?ie=UTF8&sa-no-redirect=1\">Autentico: Cooking Italian the Authentic Way\u003c/a> is a philosophical exploration of one of the world’s most satisfying cuisines.\u003c/p>\n\u003ch2>Lending a Helping Hand\u003c/h2>\n\u003cp>While every season is appropriate for giving, and there are as many ways to help as there are those in need, one local cause is dear to us: Wine Country fire relief. There’s much good work going on; here are just a few suggestions for chipping in. Do it in someone’s name for a thoughtful gift.\u003c/p>\n\u003cfigure id=\"attachment_123448\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/tote.jpeg\" alt=\"100% of proceeds donated to fire relief.\" width=\"1280\" height=\"1240\" class=\"size-full wp-image-123448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-160x155.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-800x775.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-768x744.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-1020x988.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-1180x1143.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-960x930.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-240x233.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-375x363.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-520x504.jpeg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-32x32.jpeg 32w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">100% of proceeds donated to fire relief. \u003ccite>(Courtesy of Olive and Poppy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Olive and Poppy Sonoma Tote\u003c/strong>\u003cbr>\nA full 100% of the proceeds from the sale of the Sonoma version of \u003ca href=\"https://www.oliveandpoppy.com/products/appellation-tote-bags?variant=31757954628\">Olive and Poppy’s Sonoma Tote\u003c/a>, a heavyweight canvas bag perfect for the farmer’s market or a picnic lunch, go to the Sonoma County Resilience Fund.\u003c/p>\n\u003cp>\u003cstrong>Vintage Wine Estates’ “Heart of the Vine” Campaign\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vintagewineestates.com\">Vintage Wine Estates\u003c/a>, which owns Clos Pegase, Swanson, and other fine wineries, has raised nearly $140,000 for direct fire relief through a Go Fund Me campaign called “\u003ca href=\"https://www.gofundme.com/vweheartofthevine\">Heart of the Vine\u003c/a>.” The concept is simple: Proceeds go to purchase gift cards to distribute to their employees and their families, as well as to first responders and those who find themselves starting over, many of them rebuilding their lives, literally, from nothing.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Winery\u003c/strong>\u003cbr>\nRenowned Russian River Valley winery \u003ca href=\"https://www.garyfarrellwinery.com/\">Gary Farrell\u003c/a> is donating $2 for every bottle of wine sold through the Sonoma tasting room, phone or website through the end of the year to fire relief. Donations will be given to the North Bay Fire Relief Fund and the Sonoma County Grape Growers Foundation Wildfire Relief Fund (for agricultural workers displaced from their homes by the fires). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Heath Ceramics\u003c/strong>\u003cbr>\nKnown the world over for quintessential California design style, \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> is helping neighbors devastated by fire to get back to basics. Heath has collected dishware and other household essentials for those trying to begin again, as well as donating proceeds from their annual sale to fire relief. Support their efforts by shopping online or at their Ferry Building or Sausalito stores.\u003c/p>\n\n","blocks":[],"excerpt":"From the foods that nourish us to the drinks that fortify us, and all the opportunities food creates every day for us to experience the world—including helping others—here’s our guide to the most thoughtful food gifts for the holiday season—all available right here in the Bay Area.","status":"publish","parent":0,"modified":1574807709,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1577},"headData":{"title":"Bay Area Bites 2017 Locavore Gift Guide | KQED","description":"From the foods that nourish us to the drinks that fortify us, and all the opportunities food creates every day for us to experience the world—including helping others—here’s our guide to the most thoughtful food gifts for the holiday season—all available right here in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites 2017 Locavore Gift Guide","datePublished":"2017-12-10T19:07:53.000Z","dateModified":"2019-11-26T22:35:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"123397 https://ww2.kqed.org/bayareabites/?p=123397","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/10/bay-area-bites-2017-locavore-gift-guide/","disqusTitle":"Bay Area Bites 2017 Locavore Gift Guide","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/123397/bay-area-bites-2017-locavore-gift-guide","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>From the foods that nourish us to the drinks that fortify us, and all the opportunities food creates every day for us to experience the world—including helping others—here’s our guide to the most thoughtful food gifts for the holiday season—all available right here in the Bay Area.\u003c/p>\n\u003ch2>Always in Fashion: Classic Holiday Gifts\u003c/h2>\n\u003cp>Some gifts never get old. These classic choices are perennial favorites, and all are made in the Bay Area, but shippable anywhere.\u003c/p>\n\u003cfigure id=\"attachment_123445\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Olive-oil.jpg\" alt=\"Séka Hills Picual Orchard. \" width=\"1280\" height=\"856\" class=\"size-full wp-image-123445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-520x348.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Séka Hills Picual Orchard. \u003ccite>(DL Cunningham Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California Olive Oil\u003c/strong>\u003cbr>\nCalifornia olive oil has fully come into its own, and two of our favorite producers are \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a>, grown by members of the Yocha Dehe Wintun Nation in the Capay Valley, and \u003ca href=\"https://www.bondolio.com\">Bondolio\u003c/a>, between the towns of Davis and Winters in the Sacramento Valley.\u003c/p>\n\u003cp>\u003cstrong>Spices From Oaktown\u003c/strong>\u003cbr>\n\u003ca href=\"https://oaktownspiceshop.com/\">Oaktown Spice Shop\u003c/a>, which started as a tiny space on Oakland’s Grand Avenue, has grown into a big retail extravaganza, including a brand new outpost on Solano Avenue in Albany. This is your one-stop-shop for salts, herbs, peppers rubs, and items both staple and esoteric.\u003c/p>\n\u003cp>\u003cstrong>Local Panettone\u003c/strong>\u003cbr>\nNo longer a culinary territory exclusively held by Italy, panettone, the deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, is elegantly crafted by Oakland’s \u003ca href=\"https://thisisfromroy.com/\">Roy Shvartzapel\u003c/a>. Get one before they’re gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Food Art\u003c/strong>\u003cbr>\nA gift without an expiration date: Maria Schoettler's \u003ca href=\"http://www.mariaschoettler.com\">annual produce calendar\u003c/a>, which celebrates the seasons with botanical illustrations on calendars, notecards, linens and prints.\u003c/p>\n\u003ch2>Experiences, Not Things\u003c/h2>\n\u003cp>Here are five choices for local gift-giving that won’t clutter recipients’ lives—because the gift is experiential rather than material.\u003c/p>\n\u003cfigure id=\"attachment_123446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Olivia-new.jpg\" alt='Chef Olivia Wu in her Moss Beach \"learning kitchen.\" ' width=\"1920\" height=\"1440\" class=\"size-full wp-image-123446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Olivia Wu in her Moss Beach \"learning kitchen.\" \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cooking Classes on the Coast With Olivia Wu\u003c/strong>\u003cbr>\nOlivia Wu is a rare combination of master chef and master teacher, not to mention writer extraordinaire. The former Google chef now offers cooking classes in her Moss Beach “\u003ca href=\"http://www.livcookeat.com/\">learning kitchen\u003c/a>” for individuals and groups, including team building retreats.\u003c/p>\n\u003cp>\u003cstrong>Pizza-Making 101 at Lucia’s\u003c/strong>\u003cbr>\nThe best pizzeria in the East Bay, \u003ca href=\"http://www.luciaspizzeria.com/\">Lucia’s\u003c/a> on Shattuck Avenue in Berkeley is offering up their world famous pizzaiolo, Gambero Rosso award-winning Ernesto Palmieri, for lessons in pizza-making the Neapolitan way. Buy a gift certificate now for classes in January.\u003c/p>\n\u003cp>\u003cstrong>Preserve It at Preserved\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.preservedgoods.com/\">Preserved in Temescal\u003c/a> is the place to learn about all things fermented, brewed, cultured and jarred. January classes include deep dives into kimchi, bitters, kombucha, sourdough bread and ricotta. Choose your gift or purchase a gift certificate for open-ended use.\u003c/p>\n\u003cp>\u003cstrong>Celebrate the Arrival of Legal Cannabis\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.curiouscannabissalon.com/\">Curious Cannabis Salon\u003c/a>, an offshoot of local food-tour company \u003ca href=\"https://edibleexcursions.net/\">Edible Excursions\u003c/a>, is a new series of educational adventures designed to demystify this medical and recreational herb. Look for dinners, product fairs, and other hosted gatherings with trustworthy and knowledgeable speakers. (Prescription card required prior to official legalization.) Gift certificates available.\u003c/p>\n\u003cp>\u003cstrong>Sensory Immersion at Stags’ Leap Winery in Napa\u003c/strong>\u003cbr>\nThe Apothecary Garden Experience at \u003ca href=\"https://www.stagsleap.com/\">Stags’ Leap Winery\u003c/a> in Napa is like a spa for the nose and palate, with an aroma and tasting experience set in the property’s lush garden planted with herbs and flowers that relate to winemaker Christophe Paubert’s Bordeaux-style wines.\u003c/p>\n\u003ch2>Rituals & Rejuvenation\u003c/h2>\n\u003cp>If ever there were a year for relying on comforting rituals that encourage reflection and rejuvenation, 2017 would be it. Whether your inclination is to cultivate alertness via coffee or tea or to relax into your thoughts by way of wine or cannabis (soon to be legal in California), these gifts allow for wide-ranging options.\u003c/p>\n\u003cfigure id=\"attachment_123447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/PortofMokha-new.jpg\" alt=\"Gift box set of Yemen coffees from Port of Mokha.\" width=\"1920\" height=\"1358\" class=\"size-full wp-image-123447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-1180x835.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gift box set of Yemen coffees from Port of Mokha. \u003ccite>(Courtesy of Port of Mokha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Port of Mokha: Coffee From Its First Origin\u003c/strong>\u003cbr>\nMokhtar Alkhanshali is from Yemen, a country under siege, the country where coffee was born, and the place currently producing the finest coffees in the world. \u003ca href=\"http://www.portofmokha.com/\">Port of Mokha\u003c/a> is the result of Alkhanshali’s obsession with quality coffee, and their gift box, The Yemen Trilogy, is the most exciting gift any coffee-lover on your list could possible receive.\u003c/p>\n\u003cp>\u003cstrong>Robert Mondavi Winery’s To Kalon Vineyard: Classic and Rare Wines\u003c/strong>\u003cbr>\nEveryone knows \u003ca href=\"https://www.robertmondaviwinery.com/To-Kalon-Exclusives\">Robert Mondavi Winery\u003c/a>, but few have the opportunity to taste Fumé Blanc and Cabernet Sauvignon from To Kalon, one of Napa’s most exclusive vineyards. The highly allocated wines, a splurge well worth every sip, are available at the winery or by phone: (707) 968-2020. We Mondavi for their above-and-beyond work for fire relief (their For the Love of Napa concert raised $90K, alone). See below for more philanthropic gifts to help with the recovery of our Wine Country neighbors.\u003c/p>\n\u003cp>\u003cstrong>Quantitea For You and For Me\u003c/strong>\u003cbr>\nSan Francisco’s Chris Kornblatt launched \u003ca href=\"https://quantitea.com/\">Quantitea\u003c/a> last year as a way of sharing his love for the world’s highest-quality teas. Kornblatt personally sources each selection and provides detailed tasting notes, as well as brewing and serving suggestions.\u003c/p>\n\u003cp>\u003cstrong>The Magic of Micro-Dosing\u003c/strong>\u003cbr>\nThere are lots of cannabis edibles on the market in anticipation of legalization, and \u003ca href=\"https://herbabuena.com/storefront/\">Herba Buena\u003c/a> is a top choice for purity-tested, full-spectrum organic and biodynamic cannabis products. We love their tinctures, in particular. (Prescription card required prior to official legalization.)\u003c/p>\n\u003ch2>DIY: Do-It-Yourself\u003c/h2>\n\u003cp>If there’s anything we love more than dining out, it’s cooking for ourselves. With a year-round abundance of the freshest produce, Californians are perhaps the luckiest cooks in the country. Here are our top five cookbooks this year that will push your palate and teach you a thing or two about technique.\u003c/p>\n\u003cfigure id=\"attachment_123449\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Lure_Cover.jpg\" alt=\"Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes\" width=\"640\" class=\"size-full wp-image-123449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover.jpg 1350w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-800x889.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-768x853.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-1020x1133.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-1180x1311.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-960x1067.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-520x578.jpg 520w\" sizes=\"(max-width: 1350px) 100vw, 1350px\">\u003cfigcaption class=\"wp-caption-text\">Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local, Sustainable Seafood\u003c/strong>\u003cbr>\nActivist Ned Bell is a seafood expert who encourages us to go beyond salmon and tuna. His new book, \u003ca href=\"http://www.figure1publishing.com/book/lure/\">Lure: Sustainable Seafood Recipes From the West Coast\u003c/a> spotlights the wild, sustainable fish available locally and offers recipes to prepare it simply and nutritiously.\u003c/p>\n\u003cp>\u003cstrong>Eating and Activism\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chroniclebooks.com/titles/feed-the-resistance.html\">Feed the Resistance: Recipes + Ideas for Getting Involved\u003c/a> is Julia Turschen’s ode to hope in difficult times, set at the intersection of the communal table and political activism. The book will feed your ideas for change with its optimism and practical advice for making the world a better place from your own kitchen table.\u003c/p>\n\u003cp>\u003cstrong>Indian Food For Everyone\u003c/strong>\u003cbr>\nOakland chef Preeti Mistry’s brilliant pan-Indian cooking comes alive on the page in \u003ca href=\"http://www.juhubeachclub.com/cookbook\">The Juhu Beach Club Cookbook\u003c/a> (with Berkeley food writer \u003ca href=\"http://sarahhenrywriter.com/\">Sarah Henry\u003c/a>). From comfort food to street food to fancy restaurant dishes, the recipes are accessible to the home cook and bold in aroma and flavor.\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat’s Singular Cooking Primer\u003c/strong>\u003cbr>\nWe knew Nosrat before she wrote \u003ca href=\"https://www.saltfatacidheat.com/\">Salt Fat Acid Heat\u003c/a>, a New York Times bestselling cookbook and the best cooking primer since Julia Child’s famous tomes. With a foreword by Michael Pollan and illustrations by Wendy MacNaughton.\u003c/p>\n\u003cp>\u003cstrong>Back to Italian Basics\u003c/strong>\u003cbr>\nFood importer Manicaretti’s founder, Rolando Beramendi, has crafted a beautiful guide to simple, seasonal Italian cooking, at the heart of which is a properly curated pantry. \u003ca href=\"https://www.amazon.com/Autentico-Cooking-Italian-Authentic-Way/dp/1250124972/ref=asap_bc?ie=UTF8&sa-no-redirect=1\">Autentico: Cooking Italian the Authentic Way\u003c/a> is a philosophical exploration of one of the world’s most satisfying cuisines.\u003c/p>\n\u003ch2>Lending a Helping Hand\u003c/h2>\n\u003cp>While every season is appropriate for giving, and there are as many ways to help as there are those in need, one local cause is dear to us: Wine Country fire relief. There’s much good work going on; here are just a few suggestions for chipping in. Do it in someone’s name for a thoughtful gift.\u003c/p>\n\u003cfigure id=\"attachment_123448\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/tote.jpeg\" alt=\"100% of proceeds donated to fire relief.\" width=\"1280\" height=\"1240\" class=\"size-full wp-image-123448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-160x155.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-800x775.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-768x744.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-1020x988.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-1180x1143.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-960x930.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-240x233.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-375x363.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-520x504.jpeg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-32x32.jpeg 32w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">100% of proceeds donated to fire relief. \u003ccite>(Courtesy of Olive and Poppy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Olive and Poppy Sonoma Tote\u003c/strong>\u003cbr>\nA full 100% of the proceeds from the sale of the Sonoma version of \u003ca href=\"https://www.oliveandpoppy.com/products/appellation-tote-bags?variant=31757954628\">Olive and Poppy’s Sonoma Tote\u003c/a>, a heavyweight canvas bag perfect for the farmer’s market or a picnic lunch, go to the Sonoma County Resilience Fund.\u003c/p>\n\u003cp>\u003cstrong>Vintage Wine Estates’ “Heart of the Vine” Campaign\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vintagewineestates.com\">Vintage Wine Estates\u003c/a>, which owns Clos Pegase, Swanson, and other fine wineries, has raised nearly $140,000 for direct fire relief through a Go Fund Me campaign called “\u003ca href=\"https://www.gofundme.com/vweheartofthevine\">Heart of the Vine\u003c/a>.” The concept is simple: Proceeds go to purchase gift cards to distribute to their employees and their families, as well as to first responders and those who find themselves starting over, many of them rebuilding their lives, literally, from nothing.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Winery\u003c/strong>\u003cbr>\nRenowned Russian River Valley winery \u003ca href=\"https://www.garyfarrellwinery.com/\">Gary Farrell\u003c/a> is donating $2 for every bottle of wine sold through the Sonoma tasting room, phone or website through the end of the year to fire relief. Donations will be given to the North Bay Fire Relief Fund and the Sonoma County Grape Growers Foundation Wildfire Relief Fund (for agricultural workers displaced from their homes by the fires). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heath Ceramics\u003c/strong>\u003cbr>\nKnown the world over for quintessential California design style, \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> is helping neighbors devastated by fire to get back to basics. Heath has collected dishware and other household essentials for those trying to begin again, as well as donating proceeds from their annual sale to fire relief. Support their efforts by shopping online or at their Ferry Building or Sausalito stores.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/123397/bay-area-bites-2017-locavore-gift-guide","authors":["5575"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_1763"],"tags":["bayareabites_558","bayareabites_16506","bayareabites_1526"],"featImg":"bayareabites_123453","label":"source_bayareabites_123397"},"bayareabites_75049":{"type":"posts","id":"bayareabites_75049","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75049","score":null,"sort":[1387388074000]},"guestAuthors":[],"slug":"herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers","title":"Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers","publishDate":1387388074,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\" alt=\"Herb & Gruyere Gougères. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my friend Andrew’s sister Amy, who pulls trays and trays out of the oven during his annual birthday pig roast in Berkeley. As soon as they emerge from the oven, hot and crisp and slightly molten on the inside, they are snapped up. It doesn’t matter that nearly everyone burns their mouth eating them before they cool down. They are just that good. \u003c/p>\n\u003cp>Even though Amy’s are simple (and simply delicious), they always felt like a treat, so for the holidays, I thought I’d upgrade mine to holiday status with fresh winter herbs and nutty gruyere cheese. Officially called gougères, these puffs are made from a dough called choux paste. When made without savory additions, the basic dough can be used for profiteroles, cream puffs, and éclairs—it just depends how you pipe out the dough (small rounds for profiteroles, bigger rounds for cream puffs, and fat lines of dough for éclairs), and what you fill them with. \u003c/p>\n\u003cp>Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own. You can even bake them ahead of time and freeze them in freezer bags, then just warm them in the oven when your guests arrive. \u003c/p>\n\u003cp>Change them up and use different herbs or cheese, or even pipe a savory filling into them. Say, whipped goat cheese? The possibilities are endless. Just go make them right now. You know you want to.\u003c/p>\n\u003cfigure id=\"attachment_75250\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\" alt=\"Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Herb & Gruyere Gougères\u003c/h3>\n\u003cp>\u003cem>Makes about 36 small puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp minced fresh thyme leaves or 2 tsp minced fresh chives\u003c/li>\n\u003cli>3/4 cup shredded gruyere cheese\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, combine 1/2 cup water, butter, salt, and a few grinds of pepper. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools to 140°F (60°C) on an instant-read thermometer.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"75251,75242,75249,75262,75261,75263\"]\u003c/p>\n\u003cli>In a small bowl, whisk together the eggs. When the batter has cooled, pour half the egg into the batter and beat until incorporated. Add the remaining egg and beat until incorporated. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Add the thyme or chives and gruyere and beat until incorporated. Let the paste cool for 10 minutes.\u003c/li>\n\u003cli>Position 2 racks evenly in the oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5⁄8-inch (1.5-cm) plain tip and fill the bag with the paste. For each gougère, pipe about 2 tsp paste onto a prepared pan, forming a mound about 1 inch (2.5 mm) in diameter. Space the mounds at least 2 inches (5 cm) apart. You should have about 36 gougères.\u003c/li>\n\u003cli>Bake for 8 minutes, then reduce the heat to 375°F (190°C), quickly swap the pans, and continue baking until golden brown, about 13 minutes. Serve at once (they will be a bit more gooey on the inside) or prop the oven door open with a wooden spoon and allow the puffs to dry out a bit more, about 5 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"75254,75253,75252,75259,75260,75258,75255,75256,75243\"]\n\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.","status":"publish","parent":0,"modified":1450804488,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":732},"headData":{"title":"Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers | KQED","description":"Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers","datePublished":"2013-12-18T17:34:34.000Z","dateModified":"2015-12-22T17:14:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75049 http://blogs.kqed.org/bayareabites/?p=75049","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/","disqusTitle":"Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers","path":"/bayareabites/75049/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done20.jpg\" alt=\"Herb & Gruyere Gougères. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my friend Andrew’s sister Amy, who pulls trays and trays out of the oven during his annual birthday pig roast in Berkeley. As soon as they emerge from the oven, hot and crisp and slightly molten on the inside, they are snapped up. It doesn’t matter that nearly everyone burns their mouth eating them before they cool down. They are just that good. \u003c/p>\n\u003cp>Even though Amy’s are simple (and simply delicious), they always felt like a treat, so for the holidays, I thought I’d upgrade mine to holiday status with fresh winter herbs and nutty gruyere cheese. Officially called gougères, these puffs are made from a dough called choux paste. When made without savory additions, the basic dough can be used for profiteroles, cream puffs, and éclairs—it just depends how you pipe out the dough (small rounds for profiteroles, bigger rounds for cream puffs, and fat lines of dough for éclairs), and what you fill them with. \u003c/p>\n\u003cp>Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own. You can even bake them ahead of time and freeze them in freezer bags, then just warm them in the oven when your guests arrive. \u003c/p>\n\u003cp>Change them up and use different herbs or cheese, or even pipe a savory filling into them. Say, whipped goat cheese? The possibilities are endless. Just go make them right now. You know you want to.\u003c/p>\n\u003cfigure id=\"attachment_75250\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-ingredients1.jpg\" alt=\"Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herb & Gruyere Gougères ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Herb & Gruyere Gougères\u003c/h3>\n\u003cp>\u003cem>Makes about 36 small puffs\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp unsalted butter, cut into pieces\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp minced fresh thyme leaves or 2 tsp minced fresh chives\u003c/li>\n\u003cli>3/4 cup shredded gruyere cheese\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, combine 1/2 cup water, butter, salt, and a few grinds of pepper. Bring to a full boil over medium-high heat. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Transfer the dough to a stand mixer fitted with a paddle attachment and beat on medium speed until the dough cools to 140°F (60°C) on an instant-read thermometer.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75251,75242,75249,75262,75261,75263","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a small bowl, whisk together the eggs. When the batter has cooled, pour half the egg into the batter and beat until incorporated. Add the remaining egg and beat until incorporated. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Add the thyme or chives and gruyere and beat until incorporated. Let the paste cool for 10 minutes.\u003c/li>\n\u003cli>Position 2 racks evenly in the oven and preheat to 425°F (220°C). Line 2 baking sheets with parchment paper. Fit a pastry bag with a 5⁄8-inch (1.5-cm) plain tip and fill the bag with the paste. For each gougère, pipe about 2 tsp paste onto a prepared pan, forming a mound about 1 inch (2.5 mm) in diameter. Space the mounds at least 2 inches (5 cm) apart. You should have about 36 gougères.\u003c/li>\n\u003cli>Bake for 8 minutes, then reduce the heat to 375°F (190°C), quickly swap the pans, and continue baking until golden brown, about 13 minutes. Serve at once (they will be a bit more gooey on the inside) or prop the oven door open with a wooden spoon and allow the puffs to dry out a bit more, about 5 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"75254,75253,75252,75259,75260,75258,75255,75256,75243","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\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/75049/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_188","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_14750","bayareabites_558","bayareabites_12821","bayareabites_12788","bayareabites_12787","bayareabites_1526","bayareabites_12789"],"featImg":"bayareabites_75239","label":"bayareabites_15122"},"bayareabites_72380":{"type":"posts","id":"bayareabites_72380","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72380","score":null,"sort":[1382120960000]},"guestAuthors":[],"slug":"holiday-spirit-the-coping-mechansim","title":"Holiday Spirit: The Coping Mechanism","publishDate":1382120960,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n","blocks":[],"excerpt":"Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers.","status":"publish","parent":0,"modified":1382195278,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":576},"headData":{"title":"Holiday Spirit: The Coping Mechanism | KQED","description":"Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Spirit: The Coping Mechanism","datePublished":"2013-10-18T18:29:20.000Z","dateModified":"2013-10-19T15:07:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"72380 http://blogs.kqed.org/bayareabites/?p=72380","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/18/holiday-spirit-the-coping-mechansim/","disqusTitle":"Holiday Spirit: The Coping Mechanism","path":"/bayareabites/72380/holiday-spirit-the-coping-mechansim","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72410\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Coping-Mechanism.jpg\" alt=\"Coping Mechanism: It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\" width=\"560\" class=\"size-full wp-image-72410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's that special Holiday time of the year, which can only mean one thing: like many Americans, I need a drink.\u003c/figcaption>\u003c/figure>\n\u003cp>I've seen Halloween candy on store shelves as early as August. Department stores piping Christmas music in September. If companies start merchandising Veteran's Day, I may begin to foam at the mouth.\u003c/p>\n\u003cp>By Thanksgiving, I've just about had it, which is a pity since it happens to be one of my favorite holidays of the year. But now that it's riding tandem with Hanukkah, I very well may have to lock myself in the bathroom to have my quiet Holiday breakdown.\u003c/p>\n\u003cp>And I've found the ideal cocktail to take in there with me-- it's a take on The Filibuster cocktail by Erik Adkins of Oakland's Flora restaurant, but altered just enough to help me cope while appearing festive enough to look as though my Holiday spirits are high.\u003c/p>\n\u003cp>Which they will be, thanks to the three ounces of booze per cocktail.\u003c/p>\n\u003ch3>The Coping Mechanism\u003c/h3>\n\u003cp>Short of a magic wand to transport you elsewhere, this cocktail has everything you need to help cope with holiday get-togethers: plenty of liquor to take the edge off; maple syrup, which acts as a mild anti-depressant; egg white, which provides enough protein to help you forgo a plate of dry turducken; and lemon juice, which is excellent for softening dry elbows. And that little hint of nutmeg screams \"Thanksgiving\" just loud enough so you don't have to.\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>But the most satisfying part of this cocktail is in the making of it. It must be shaken to achieve the eggnog-esque foam. And quite vigorously. It's a marvelous way to vent one's aggression, seasonal or otherwise.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of bourbon. Use a decent one. Especially if someone else is paying for it.\u003c/li>\n\u003cli>1 ounce dark amber maple syrup. I like using Canadian because they seem as baffled over what to do with Thanksgiving as I do.\u003c/li>\n\u003cli>The juice of half a lemon. Either Eureka or Meyer will do just fine.\u003c/li>\n\u003cli>The white of one egg freshly liberated from a moderately healthy chicken. Turkey eggs are to be avoided. As are turkeys in general.\u003c/li>\n\u003cli>Freshly grated nutmeg\u003c/li>\n\u003cli>Plenty of ice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Into a large cocktail shaker, drop the ice. Pour over bourbon, maple syrup, lemon juice, and egg white. Close lid firmly.\n\u003c/li>\n\u003cli>\nWrap a clean kitchen towel around the shaker to protect your hands from the cold. The wearing of mittens for this exercise is not recommended. Begin to agitate the contents of your shaker.\n\u003col>\n\u003cli>\u003cem>Step One:\u003c/em> Start the exercise as a pleasant dance routine-- a conga tempo works very nicely in this case.\u003c/li>\n\u003cli>\u003cem>Step Two:\u003c/em> Increase the vigor of your shake, imagining that what you hold in your hands is not a mixology vessel, but rather the neck of your least favorite person in the room.\u003c/li>\n\u003cli>\u003cem>Step Three:\u003c/em> Feel incredible remorse at your formerly violent thoughts towards said person, crumble to the floor in a fit of tears. Your body's own shaking will do the rest of the work for you.\u003c/li>\n\u003c/ol>\u003c/li>\n\u003c/ol>\n\u003cli>Remove the lid of your shaker, strain the frothy contents into a cocktail glass, garnish with a pinch of nutmeg, consume the drink in one to two large gulps, and tell everyone who's been staring at you for the past three minutes that you're just fine.\n\u003c/li>\n\u003cli>Repeat as often as necessary.\u003c/li>\n\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72380/holiday-spirit-the-coping-mechansim","authors":["5017"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_334","bayareabites_12"],"tags":["bayareabites_8359","bayareabites_1526","bayareabites_3464","bayareabites_530"],"featImg":"bayareabites_72430","label":"bayareabites"},"bayareabites_71070":{"type":"posts","id":"bayareabites_71070","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71070","score":null,"sort":[1380388952000]},"guestAuthors":[],"slug":"making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","title":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","publishDate":1380388952,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n","blocks":[],"excerpt":"Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n","status":"publish","parent":0,"modified":1391569892,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1096},"headData":{"title":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video | KQED","description":"Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","datePublished":"2013-09-28T17:22:32.000Z","dateModified":"2014-02-05T03:11:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71070 http://blogs.kqed.org/bayareabites/?p=71070","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/","disqusTitle":"Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video","path":"/bayareabites/71070/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \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>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \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>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71070/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_12744","bayareabites_2695","bayareabites_1653","bayareabites_4084","bayareabites_1763","bayareabites_1875","bayareabites_12","bayareabites_1593","bayareabites_13034"],"tags":["bayareabites_416","bayareabites_1123","bayareabites_147","bayareabites_12466","bayareabites_8604","bayareabites_8731","bayareabites_1526","bayareabites_11106","bayareabites_362","bayareabites_81"],"featImg":"bayareabites_71196","label":"bayareabites"},"bayareabites_52968":{"type":"posts","id":"bayareabites_52968","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52968","score":null,"sort":[1356032539000]},"guestAuthors":[],"slug":"tamale-class-at-la-cocina-just-in-time-for-christmas","title":"Tamale Class at La Cocina -- Just in Time for Christmas","publishDate":1356032539,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.","status":"publish","parent":0,"modified":1546975843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":2005},"headData":{"title":"Tamale Class at La Cocina -- Just in Time for Christmas | KQED","description":"Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tamale Class at La Cocina -- Just in Time for Christmas","datePublished":"2012-12-20T19:42:19.000Z","dateModified":"2019-01-08T19:30:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"52968 http://blogs.kqed.org/bayareabites/?p=52968","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/20/tamale-class-at-la-cocina-just-in-time-for-christmas/","disqusTitle":"Tamale Class at La Cocina -- Just in Time for Christmas","path":"/bayareabites/52968/tamale-class-at-la-cocina-just-in-time-for-christmas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\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 consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52968/tamale-class-at-la-cocina-just-in-time-for-christmas","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_1653","bayareabites_1763","bayareabites_1875","bayareabites_12","bayareabites_90","bayareabites_181"],"tags":["bayareabites_10111","bayareabites_1526","bayareabites_574"],"featImg":"bayareabites_53178","label":"bayareabites"},"bayareabites_52685":{"type":"posts","id":"bayareabites_52685","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52685","score":null,"sort":[1355428881000]},"guestAuthors":[],"slug":"eating-light","title":"Eating Light","publishDate":1355428881,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"By \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon.","status":"publish","parent":0,"modified":1358638000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":952},"headData":{"title":"Eating Light | KQED","description":"By "eat light," I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating Light","datePublished":"2012-12-13T20:01:21.000Z","dateModified":"2013-01-19T23:26:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"52685 http://blogs.kqed.org/bayareabites/?p=52685","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/13/eating-light/","disqusTitle":"Eating Light","path":"/bayareabites/52685/eating-light","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Sun-300x300.png\" alt=\"Orange Sun\" title=\"Orange Sun\" width=\"300\" height=\"300\" class=\"alignleft size-medium wp-image-52694\">\u003c/a>It's always the shortest days of the year which seem the longest. When the sunlight packs up and leaves at four in the afternoon, I have to stop and remind myself that I am living in California and not in an Ingmar Bergman film. It confuses me. It makes me wonder where on earth the day went.\u003c/p>\n\u003cp>By the time Winter arrives, my temper is as short as the day is long and my mood is as dark as the night.\u003c/p>\n\u003cp>The fountain of creativity that seems to flow so freely in the Springtime freezes under a layer of ice so thick over The Holidays that it could bear the weight of Santa Claus himself, should he find the time to skate upon it. In November I think to myself, \"I can't write, I can't cook. I can't do anything. It's all over.\" In January, I bubble and froth at the idea of writing again.\u003c/p>\n\u003cp>Every year it's the same thing. I could probably scribble the date in red ink on my calendar if I paid closer attention to the warning signs: insomnia, low energy, high fatalism, the desire to hide from the world until after St. Valentine's Day. February might be earmarked for Black History Month, but I always set aside November and December for Seasonal Depression Time. It's just what I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Orange-Peel-Sun-300x300.png\" alt=\"Orange Peel Sun\" title=\"Orange Peel Sun\" width=\"300\" height=\"300\" class=\"alignright size-medium wp-image-52696\">\u003c/a>Or rather what I used to do. This is the first time that I've realized, \"Oh, wait. This is a thing that happens. And it's a thing that happens not just to me, but to other people I know.\" I never looked at the pattern, never understood the cycle. In previous years, I've always sunk under its weight, but now that I know it's just \"a thing that happens,\" I can make the best of it, rather than letting it get the best of me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One way to make the best of it is to eat light. And by \"eat light,\" I mean feed myself with as many (good) mood-enhancing ingredients as I can get my hands on. Not only will my mood be lighter and brighter this season, but my ass will still be able to fit into a pair of size 32 jeans come New Year. And that is one hell of a mood enhancer in my book.\u003c/p>\n\u003cp>There is a long list of foods which contain natural antidepressants: beets, salmon, molasses, citrus, walnuts, and leafy greens just to name a few. This Holiday Season, while I still plan on consuming my fair share of spiked eggnog and Christmas cookies, I'll be self-medicating with more fruits and vegetables and less bourbon. A little less, at any rate. One must keep out the cold.\u003c/p>\n\u003cfigure id=\"attachment_52695\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Beet-and-Orange-Salad.png\" alt=\"Beet and Orange Salad\" title=\"Beet and Orange Salad\" width=\"560\" class=\"size-full wp-image-52695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet and Orange Salad\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Beet and Orange Salad\u003c/strong>\u003c/p>\n\u003cp>Oranges ripen in the light; beets mature underground. I've been enjoying this combination of sun and earth all week. And I think I'm a (marginally) happier person for it. It's my own version of light therapy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Golden beets, cleaned with the root ends trimmed\u003c/li>\n\u003cli>Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines\u003c/li>\n\u003cli>Toasted walnuts\u003c/li>\n\u003cli>Maple syrup\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Something green: beet tops, parsley, dandelion greens. Your choice. And when I say \"something green,\" I do not mean items such as M&Ms or dollar bills. However, you're the one making it, so I will leave that up to you. If money enhances your mood, then go for it.\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say \"put everything in the oven\", I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one's citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52685/eating-light","authors":["5017"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10934","bayareabites_1958","bayareabites_55","bayareabites_791","bayareabites_1526","bayareabites_1815","bayareabites_10933"],"featImg":"bayareabites_52709","label":"bayareabites"},"bayareabites_36327":{"type":"posts","id":"bayareabites_36327","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36327","score":null,"sort":[1323629098000]},"guestAuthors":[],"slug":"holiday-gifts-from-the-farmers-market-ferry-plaza","title":"Holiday Gifts from the Farmers' Market: Ferry Plaza","publishDate":1323629098,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ","status":"publish","parent":0,"modified":1323744842,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":869},"headData":{"title":"Holiday Gifts from the Farmers' Market: Ferry Plaza | KQED","description":"Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Gifts from the Farmers' Market: Ferry Plaza","datePublished":"2011-12-11T18:44:58.000Z","dateModified":"2011-12-13T02:54:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36327 http://blogs.kqed.org/bayareabites/?p=36327","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/11/holiday-gifts-from-the-farmers-market-ferry-plaza/","disqusTitle":"Holiday Gifts from the Farmers' Market: Ferry Plaza","path":"/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \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/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza","authors":["5038"],"categories":["bayareabites_109","bayareabites_95","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_254","bayareabites_2172","bayareabites_3238","bayareabites_1526","bayareabites_580","bayareabites_2987","bayareabites_236"],"featImg":"bayareabites_36350","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. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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