Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii
How Professional Eaters Stay Balanced
Behind the Book Tour with Joy the Baker
Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook
Michael Mina, American Fish (Las Vegas)
A Conversation with Dorothy Cann Hamilton
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Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n","blocks":[],"excerpt":"Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you're visiting Hawaii for the first time.","status":"publish","parent":0,"modified":1341518251,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1259},"headData":{"title":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii | KQED","description":"Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you're visiting Hawaii for the first time.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44746 http://blogs.kqed.org/bayareabites/?p=44746","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/05/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii/","disqusTitle":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","path":"/bayareabites/44746/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\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>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44746/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","authors":["5037"],"categories":["bayareabites_752","bayareabites_63","bayareabites_61"],"tags":["bayareabites_2203","bayareabites_14744","bayareabites_376","bayareabites_114","bayareabites_239","bayareabites_8260","bayareabites_10526","bayareabites_10525","bayareabites_10573","bayareabites_9794"],"featImg":"bayareabites_44748","label":"bayareabites"},"bayareabites_42648":{"type":"posts","id":"bayareabites_42648","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42648","score":null,"sort":[1337012106000]},"guestAuthors":[],"slug":"how-professional-eaters-stay-balanced","title":"How Professional Eaters Stay Balanced","publishDate":1337012106,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n","blocks":[],"excerpt":"When eating is your job, how do you stay balanced? Marcia Gagliardi, founder and publisher of the popular dining and drinking e-column Tablehopper, tells us how she does it.","status":"publish","parent":0,"modified":1337012106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1124},"headData":{"title":"How Professional Eaters Stay Balanced | KQED","description":"When eating is your job, how do you stay balanced? Marcia Gagliardi, founder and publisher of the popular dining and drinking e-column Tablehopper, tells us how she does it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"42648 http://blogs.kqed.org/bayareabites/?p=42648","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/14/how-professional-eaters-stay-balanced/","disqusTitle":"How Professional Eaters Stay Balanced","path":"/bayareabites/42648/how-professional-eaters-stay-balanced","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \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>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42648/how-professional-eaters-stay-balanced","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1865","bayareabites_1245"],"tags":["bayareabites_1219","bayareabites_10438","bayareabites_10440","bayareabites_239","bayareabites_10395","bayareabites_10439","bayareabites_2028"],"featImg":"bayareabites_42986","label":"bayareabites"},"bayareabites_40426":{"type":"posts","id":"bayareabites_40426","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40426","score":null,"sort":[1332408618000]},"guestAuthors":[],"slug":"behind-the-book-tour-with-joy-the-baker","title":"Behind the Book Tour with Joy the Baker","publishDate":1332408618,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joythebaker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joythebaker.jpg\" alt=\"joy the baker\" title=\"joy the baker\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-40427\">\u003c/a>\u003c/p>\n\u003cp>I used to be under the impression that book tours were a whirlwind of excitement for authors, most expenses paid. I thought publishers provided the means and support to help authors promote their books and while on tour they had the opportunity to explore new cities, dine at trendy local restaurants and meet and greet their fans, relaxing in the knowledge that their books have been published. However, after some investigation I discovered this romanticized view doesn't necessarily reflect what it is truly like to go on a book tour, especially for a first-time author.\u003c/p>\n\u003cp>I had the chance to speak with Joy Wilson, creator of the popular blog, \u003ca href=\"http://joythebaker.com/\">Joy the Baker\u003c/a>, about her experience being on tour as a new author. After attending her signing at Seattle's lovely bookshop, \u003ca href=\"http://www.booklarder.com/\">Booklarder\u003c/a>, I can tell you that her events are big and busy. She has loyal fans and they're showing up. Apparently at previous signings, bookstores had been selling out of her books simply because they didn't anticipate such big turnouts. The audience consists of mostly of women clutching their \u003ca href=\"http://www.amazon.com/Joy-Baker-Cookbook-Comforting-Recipes/dp/1401310605\">Joy the Baker Cookbook\u003c/a> and patiently waiting over an hour for Joy to sign them. Some bring baked goods to share with her. There are cell phone photos, lots of laughter, and a few cat jokes (Joy often refers to her beloved cat on the blog). \u003c/p>\n\u003cp>But what I really wanted to know was: behind the goodies, laughs, and cat jokes, what's a book tour \u003cem>really\u003c/em> like? First, let's start at the beginning -- who plans the darn thing? It's a common misconception that publishers send authors out on a book tour. That doesn't happen much these days. Joy explained how she actually approached her publisher, \u003ca href=\"http://www.hyperionbooks.com/\">Hyperion\u003c/a>, about going on a book tour. It wasn't originally on their radar mainly because it wasn't something they could fund, but Joy felt certain she had to go and meet her loyal blog readers in person. And it's important for selling books, so it's a win-win for both author and publisher. \"People feel like they know me from the blog and I want to help them feel that even more. But I also want to get to know them,\" Joy explains. So she gave Hyperion a list of cities she wanted to visit based solely on where she had friends and beds to sleep in. Her publisher helped arrange the logistics of venues and Joy took care of the rest: plane tickets, lodging, food and incidentals. It can be a financial burden for an author, but for Joy the expense has been worthwhile. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joy-the-baker-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joy-the-baker-2.jpg\" alt=\"joy the baker\" title=\"joy the baker\" width=\"560\" height=\"517\" class=\"alignnone size-full wp-image-40434\">\u003c/a>\u003cbr>\n\u003cem>Book signing at Book Larder, Seattle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I wish I could go to more cities. Austin and Boston would be great, but I don’t know people there so it would be more money out of my pocketbook,\" Joy explains. It's not for lack of the publisher wanting to send her out to more spots, it's simply a financial constraint on both ends. It's the reality of the publishing business these days. \u003c/p>\n\u003cp>But that hasn't slowed Joy down. \u003c/p>\n\u003cblockquote>\u003cp>\"I'm most surprised by how many people spend their time and energy and money to come out to a book signing to see me. That completely blows me away. Every time I go to a signing, I think there’s probably only going to be ten people on a random Thursday night, but then these rooms fill with people. It's humbling and surprising ... I think it’s the blogger relationship now and people feel so connected to bloggers and blogs that they’ve read for 3-4 years so they’re eager to meet these people in person. It is such a new thing that I don’t think publishers or even bookstores are aware of how close people feel to bloggers they read.\"\u003c/p>\u003c/blockquote>\n\u003cp> They're one loyal bunch. \u003c/p>\n\u003cp>So what does an average day on the book tour look like for Joy? \u003c/p>\n\u003cblockquote>\u003cp>\"I happen to be in a different city but I'm not on vacation. I don’t have a post up for this morning and I feel terribly guilty about it. Typically I wake up and figure out where to find coffee. I don’t do a lot of cooking on the road (I cooked and photographed a lot before traveling), so I edit photos, answer emails, and tend to blog posts I need to get up. I spend the day doing that, find some hopefully good food to eat in the city I’m visiting, and get to the venue an hour early.\"\u003c/p>\u003c/blockquote>\n\u003cp>A typical day is filled with work and, unfortunately, the occasional meal at a chain Mexican restaurant. When in Portland, a food-loving city through and through, her fans were asking Joy where she's had a chance to eat. The reality? Joy found a Chevy's close to her hotel and was pressed for time, so that's where she ended up. Not the hottest bar or cafe, not anything particular to Portland, but sustenance all the same. And often, work and sustenance is more the focus of these quick trips. \u003c/p>\n\u003cp>The most difficult part of the tour for Joy is traveling to cities where she knows people but faces the time constraints of having to spend most of her energy devoted to book promotion. \u003c/p>\n\u003cblockquote>\u003cp>\"I feel like I can’t always see everyone I want to see,\" she explains. \"The book signing requires so much energy. I want to give every person my all; I want to have a connection and experience with every person that takes time to come out to see me. That means before the event, I have to hang out by myself and be quiet -- not running around the city with friends. I have to give my energy to a bunch of people I don’t really know instead.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120315_JoytheBaker-101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120315_JoytheBaker-101.jpg\" alt=\"Chocolate Brownie Cookies\" title=\"Chocolate Brownie Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40435\">\u003c/a>\u003cbr>\n\u003cem>Baking Chocolate Brownie Cookies from Joy the Baker's Cookbook\u003c/em>\u003c/p>\n\u003cp>I can't speak for other cities, but in Seattle, this connection was very genuine and folks lingered even after their books were signed so as to be just a bit longer in a space shared with the writer, blogger, and personality they so admire. And truth be told, the cookbook in and of itself, is reason enough to show up, too. It's a sweetly-designed book with original photography and chapters that are arranged in a quirky way (including \"I Need a Hug or a Brownie or Maybe Both\" or \"I Think I Just Ate Chocolate For Dinner\"). Recipes range from sweet to savory, with mouth-watering inclusions like Chocolate Cookies and Cream Pudding, Banana Rum Cake with Brown Butter Frosting, and Avocado Fries. A few food bloggers here in Seattle baked recipes from the cookbook to bring to the event, and the Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts were too good not to share, book tour or no book tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120315_JoytheBaker-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120315_JoytheBaker-103.jpg\" alt=\"Chocolate Brownie Cookies\" title=\"Chocolate Brownie Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40436\">\u003c/a>\u003c/p>\n\u003cp>Read Joy's blog: \u003ca href=\"http://joythebaker.com/\">Joy the Baker\u003c/a>\u003cbr>\nCheck out the Podcast: \u003ca href=\"http://homefries.com/show/the-joy-the-baker-podcast/shucks/\">Joy the Baker Podcast with Tracy Shutterbean\u003c/a>\u003cbr>\nCheck out Joy's book: \u003ca href=\"http://www.amazon.com/Joy-Baker-Cookbook-Comforting-Recipes/dp/1401310605\">Joy the Baker Cookbook: 100 Simple and Comforting Recipes\u003c/a>\u003cbr>\nSee Joy on Tour: \u003ca href=\"http://joythebaker.com/book-tour/\">Book Tour Schedule\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes: 24 cookies\u003c/em>\u003c/p>\n\u003cp>8 ounces bittersweet chocolate chips or coarsely chopped chunks\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 teaspoon baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup sugar\u003cbr>\ni teaspoon instant espresso or coffee powder, optional\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n3 large eggs\u003cbr>\n3/4 cups white chocolate chips or chunks\u003cbr>\n3/4 cups macadamia nuts, roasted and salted\u003c/p>\n\u003cp>\u003cem>Note: If you buy raw macadamia nuts, toss them in 1 teaspoon olive oil and 1/2 teaspoon salt. Roast at 350 F for 8 minutes, or until the nuts are lightly golden. Allow to cool before folding into the cookie batter. \u003c/em>\u003c/p>\n\u003cp>Place racks in the upper third and middle of the oven and preheat oven to 325 F. Line 2 cookie sheets with parchment paper and set aside. \u003c/p>\n\u003cp>Gently simmer 2 inches of water in a medium saucepan. Place bittersweet chocolate and butter in a medium-sized bowl and place the bowl over, not touching, the simmering water, creating a double-boiler. Melt the chocolate and butter together until butter is melted. Remove from the simmering water and stir until chocolate is completely melted. Allow chocolate to cool. \u003c/p>\n\u003cp>In a large bowl, whisk together flour, baking powder and salt. Set aside. \u003c/p>\n\u003cp>Whisk the granulated sugar, espresso powder, and vanilla extract into the warm chocolate mixture. Whisk in the eggs one at a time until incorporated. Add the chocolate mixture, all at once, to the flour mixture. Fold to incorporate. When flour just begins to disappear into the chocolate mixture, add the white chocolate and macadamia nuts. Fold thoroughly. Batter will feel thick. \u003c/p>\n\u003cp>Dollop batter by the tablespoonful onto prepared baking sheets. Bake for 11 minutes (The cookies are best slightly underdone). Let rest for 5 minutes on baking sheet before moving to cooling rack. Cookies will keep in an airtight container, separated in layers by a piece of wax paper, at room temperature for 5 days. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>From JOY THE BAKER by Joy Wilson. Copyright © 2012 Joy Wilson. Published by Hyperion. Available wherever books are sold. All Rights Reserved.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon chats with Joy Wilson about what it's really like going on a book tour to promote your first cookbook. ","status":"publish","parent":0,"modified":1332408618,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1573},"headData":{"title":"Behind the Book Tour with Joy the Baker | KQED","description":"Megan Gordon chats with Joy Wilson about what it's really like going on a book tour to promote your first cookbook. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"40426 http://blogs.kqed.org/bayareabites/?p=40426","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/22/behind-the-book-tour-with-joy-the-baker/","disqusTitle":"Behind the Book Tour with Joy the Baker","path":"/bayareabites/40426/behind-the-book-tour-with-joy-the-baker","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joythebaker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joythebaker.jpg\" alt=\"joy the baker\" title=\"joy the baker\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-40427\">\u003c/a>\u003c/p>\n\u003cp>I used to be under the impression that book tours were a whirlwind of excitement for authors, most expenses paid. I thought publishers provided the means and support to help authors promote their books and while on tour they had the opportunity to explore new cities, dine at trendy local restaurants and meet and greet their fans, relaxing in the knowledge that their books have been published. However, after some investigation I discovered this romanticized view doesn't necessarily reflect what it is truly like to go on a book tour, especially for a first-time author.\u003c/p>\n\u003cp>I had the chance to speak with Joy Wilson, creator of the popular blog, \u003ca href=\"http://joythebaker.com/\">Joy the Baker\u003c/a>, about her experience being on tour as a new author. After attending her signing at Seattle's lovely bookshop, \u003ca href=\"http://www.booklarder.com/\">Booklarder\u003c/a>, I can tell you that her events are big and busy. She has loyal fans and they're showing up. Apparently at previous signings, bookstores had been selling out of her books simply because they didn't anticipate such big turnouts. The audience consists of mostly of women clutching their \u003ca href=\"http://www.amazon.com/Joy-Baker-Cookbook-Comforting-Recipes/dp/1401310605\">Joy the Baker Cookbook\u003c/a> and patiently waiting over an hour for Joy to sign them. Some bring baked goods to share with her. There are cell phone photos, lots of laughter, and a few cat jokes (Joy often refers to her beloved cat on the blog). \u003c/p>\n\u003cp>But what I really wanted to know was: behind the goodies, laughs, and cat jokes, what's a book tour \u003cem>really\u003c/em> like? First, let's start at the beginning -- who plans the darn thing? It's a common misconception that publishers send authors out on a book tour. That doesn't happen much these days. Joy explained how she actually approached her publisher, \u003ca href=\"http://www.hyperionbooks.com/\">Hyperion\u003c/a>, about going on a book tour. It wasn't originally on their radar mainly because it wasn't something they could fund, but Joy felt certain she had to go and meet her loyal blog readers in person. And it's important for selling books, so it's a win-win for both author and publisher. \"People feel like they know me from the blog and I want to help them feel that even more. But I also want to get to know them,\" Joy explains. So she gave Hyperion a list of cities she wanted to visit based solely on where she had friends and beds to sleep in. Her publisher helped arrange the logistics of venues and Joy took care of the rest: plane tickets, lodging, food and incidentals. It can be a financial burden for an author, but for Joy the expense has been worthwhile. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joy-the-baker-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/joy-the-baker-2.jpg\" alt=\"joy the baker\" title=\"joy the baker\" width=\"560\" height=\"517\" class=\"alignnone size-full wp-image-40434\">\u003c/a>\u003cbr>\n\u003cem>Book signing at Book Larder, Seattle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I wish I could go to more cities. Austin and Boston would be great, but I don’t know people there so it would be more money out of my pocketbook,\" Joy explains. It's not for lack of the publisher wanting to send her out to more spots, it's simply a financial constraint on both ends. It's the reality of the publishing business these days. \u003c/p>\n\u003cp>But that hasn't slowed Joy down. \u003c/p>\n\u003cblockquote>\u003cp>\"I'm most surprised by how many people spend their time and energy and money to come out to a book signing to see me. That completely blows me away. Every time I go to a signing, I think there’s probably only going to be ten people on a random Thursday night, but then these rooms fill with people. It's humbling and surprising ... I think it’s the blogger relationship now and people feel so connected to bloggers and blogs that they’ve read for 3-4 years so they’re eager to meet these people in person. It is such a new thing that I don’t think publishers or even bookstores are aware of how close people feel to bloggers they read.\"\u003c/p>\u003c/blockquote>\n\u003cp> They're one loyal bunch. \u003c/p>\n\u003cp>So what does an average day on the book tour look like for Joy? \u003c/p>\n\u003cblockquote>\u003cp>\"I happen to be in a different city but I'm not on vacation. I don’t have a post up for this morning and I feel terribly guilty about it. Typically I wake up and figure out where to find coffee. I don’t do a lot of cooking on the road (I cooked and photographed a lot before traveling), so I edit photos, answer emails, and tend to blog posts I need to get up. I spend the day doing that, find some hopefully good food to eat in the city I’m visiting, and get to the venue an hour early.\"\u003c/p>\u003c/blockquote>\n\u003cp>A typical day is filled with work and, unfortunately, the occasional meal at a chain Mexican restaurant. When in Portland, a food-loving city through and through, her fans were asking Joy where she's had a chance to eat. The reality? Joy found a Chevy's close to her hotel and was pressed for time, so that's where she ended up. Not the hottest bar or cafe, not anything particular to Portland, but sustenance all the same. And often, work and sustenance is more the focus of these quick trips. \u003c/p>\n\u003cp>The most difficult part of the tour for Joy is traveling to cities where she knows people but faces the time constraints of having to spend most of her energy devoted to book promotion. \u003c/p>\n\u003cblockquote>\u003cp>\"I feel like I can’t always see everyone I want to see,\" she explains. \"The book signing requires so much energy. I want to give every person my all; I want to have a connection and experience with every person that takes time to come out to see me. That means before the event, I have to hang out by myself and be quiet -- not running around the city with friends. I have to give my energy to a bunch of people I don’t really know instead.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120315_JoytheBaker-101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120315_JoytheBaker-101.jpg\" alt=\"Chocolate Brownie Cookies\" title=\"Chocolate Brownie Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40435\">\u003c/a>\u003cbr>\n\u003cem>Baking Chocolate Brownie Cookies from Joy the Baker's Cookbook\u003c/em>\u003c/p>\n\u003cp>I can't speak for other cities, but in Seattle, this connection was very genuine and folks lingered even after their books were signed so as to be just a bit longer in a space shared with the writer, blogger, and personality they so admire. And truth be told, the cookbook in and of itself, is reason enough to show up, too. It's a sweetly-designed book with original photography and chapters that are arranged in a quirky way (including \"I Need a Hug or a Brownie or Maybe Both\" or \"I Think I Just Ate Chocolate For Dinner\"). Recipes range from sweet to savory, with mouth-watering inclusions like Chocolate Cookies and Cream Pudding, Banana Rum Cake with Brown Butter Frosting, and Avocado Fries. A few food bloggers here in Seattle baked recipes from the cookbook to bring to the event, and the Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts were too good not to share, book tour or no book tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120315_JoytheBaker-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120315_JoytheBaker-103.jpg\" alt=\"Chocolate Brownie Cookies\" title=\"Chocolate Brownie Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40436\">\u003c/a>\u003c/p>\n\u003cp>Read Joy's blog: \u003ca href=\"http://joythebaker.com/\">Joy the Baker\u003c/a>\u003cbr>\nCheck out the Podcast: \u003ca href=\"http://homefries.com/show/the-joy-the-baker-podcast/shucks/\">Joy the Baker Podcast with Tracy Shutterbean\u003c/a>\u003cbr>\nCheck out Joy's book: \u003ca href=\"http://www.amazon.com/Joy-Baker-Cookbook-Comforting-Recipes/dp/1401310605\">Joy the Baker Cookbook: 100 Simple and Comforting Recipes\u003c/a>\u003cbr>\nSee Joy on Tour: \u003ca href=\"http://joythebaker.com/book-tour/\">Book Tour Schedule\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes: 24 cookies\u003c/em>\u003c/p>\n\u003cp>8 ounces bittersweet chocolate chips or coarsely chopped chunks\u003cbr>\n3 tablespoons unsalted butter\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 teaspoon baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1 cup sugar\u003cbr>\ni teaspoon instant espresso or coffee powder, optional\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n3 large eggs\u003cbr>\n3/4 cups white chocolate chips or chunks\u003cbr>\n3/4 cups macadamia nuts, roasted and salted\u003c/p>\n\u003cp>\u003cem>Note: If you buy raw macadamia nuts, toss them in 1 teaspoon olive oil and 1/2 teaspoon salt. Roast at 350 F for 8 minutes, or until the nuts are lightly golden. Allow to cool before folding into the cookie batter. \u003c/em>\u003c/p>\n\u003cp>Place racks in the upper third and middle of the oven and preheat oven to 325 F. Line 2 cookie sheets with parchment paper and set aside. \u003c/p>\n\u003cp>Gently simmer 2 inches of water in a medium saucepan. Place bittersweet chocolate and butter in a medium-sized bowl and place the bowl over, not touching, the simmering water, creating a double-boiler. Melt the chocolate and butter together until butter is melted. Remove from the simmering water and stir until chocolate is completely melted. Allow chocolate to cool. \u003c/p>\n\u003cp>In a large bowl, whisk together flour, baking powder and salt. Set aside. \u003c/p>\n\u003cp>Whisk the granulated sugar, espresso powder, and vanilla extract into the warm chocolate mixture. Whisk in the eggs one at a time until incorporated. Add the chocolate mixture, all at once, to the flour mixture. Fold to incorporate. When flour just begins to disappear into the chocolate mixture, add the white chocolate and macadamia nuts. Fold thoroughly. Batter will feel thick. \u003c/p>\n\u003cp>Dollop batter by the tablespoonful onto prepared baking sheets. Bake for 11 minutes (The cookies are best slightly underdone). Let rest for 5 minutes on baking sheet before moving to cooling rack. Cookies will keep in an airtight container, separated in layers by a piece of wax paper, at room temperature for 5 days. \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>From JOY THE BAKER by Joy Wilson. Copyright © 2012 Joy Wilson. Published by Hyperion. Available wherever books are sold. All Rights Reserved.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40426/behind-the-book-tour-with-joy-the-baker","authors":["5072"],"categories":["bayareabites_2254","bayareabites_588"],"tags":["bayareabites_10245","bayareabites_10248","bayareabites_239","bayareabites_10246","bayareabites_10247","bayareabites_421"],"featImg":"bayareabites_40434","label":"bayareabites"},"bayareabites_39611":{"type":"posts","id":"bayareabites_39611","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39611","score":null,"sort":[1330993825000]},"guestAuthors":[],"slug":"chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook","title":"Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook","publishDate":1330993825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-39615\" title=\"CHLOE'S KITCHEN Cover Image\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CHLOES-KITCHEN-Cover-Image.jpg\" alt=\"CHLOE'S KITCHEN Cover Image\" width=\"500\" height=\"620\">\u003c/p>\n\u003cp>The vegan community owes a lot to Chloe Coscarelli for \u003ca href=\"http://chefchloe.com/videos/vegan-cupcakes-take-top-honors-on-cupcake-wars.html\">her victory on Food Network's \u003cem>Cupcake Wars\u003c/em>\u003c/a> in 2010. A graduate of \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>, UC Berkeley, and Cornell University’s Plant-Based Nutrition Program, the creative, animal-loving, and adorable \u003ca href=\"http://chefchloe.com/\">Chef Chloe\u003c/a> had already entered the culinary world at the time of the competition with positions at Bay Area veggie hot spots \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> as well as Counter in New York. But it was her victory on \u003cem>Cupcake Wars—\u003c/em>the first victory by a vegan on a Food Network competition—that finally gave permission to vegans all over the country to shout from the rooftops: \"Ha! Our desserts are not only just as good as all the others! They can even be better!\" So influential was Chloe's win, that not only have more vegan bakers competed on the show since her, but tomorrow, Food Network is even airing a \u003ca href=\"http://vegansaurus.com/post/18569962552\">\u003cem>Cupcake Wars\u003c/em> all-vegan showdown\u003c/a>.\u003c/p>\n\u003cp>Since that win, Chloe's approachable take on veganism has blown up in the media, with spreads in \u003cem>\u003ca href=\"http://well.blogs.nytimes.com/2010/09/06/tasty-vegan-food-cupcakes-show-it-can-be-done/\">The New York Times\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://vegnews.com/articles/page.do?pageId=2483&catId=8\">Woman's World\u003c/a>\u003c/em>, and on \u003ca href=\"http://eatocracy.cnn.com/2011/10/17/55-give-vegan-cooking-a-chance/\">CNN\u003c/a>. In January \u003ca href=\"http://chefchloe.com/sweets/chocolate-layer-cake.html\">she appeared on \u003cem>The Doctors\u003c/em>\u003c/a> with a recipe for a decadent vegan chocolate cake.\u003c/p>\n\u003cp>And tomorrow, March 6, after much anticipation, Chloe's first cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">Chloe’s Kitchen\u003c/a>\u003c/em> will launch (but you can \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">pre-order it now\u003c/a>!).\u003c/p>\n\u003cp>\u003cem>Chloe's Kitchen\u003c/em> has recipes ranging from the very simple, like \"Classic Roasted Vegetables\" and \"Avocado Toast\" all the way to the more intricate, like \"Seitan Scallopini\" and \"Tarte Tatin with Coconut Whipped Cream.\" And of course it features her famous desserts, including her award-winning cupcakes, plus (in true vegan form) a recipe for \"Peanut Butter Dog Treats.\" It serves as a great intro to those new to veganism or interested in trying it out, with helpful tips on everything from how to stock a vegan pantry to how to make soy-free soy sauce. In addition to an intro from Chloe on how she came to be a vegan and how she approaches cooking, there is also a forward by \u003ca href=\"http://www.nealbarnard.org/\">Dr. Neal D. Barnard\u003c/a>, Founder and President of Physicians Committee for Responsible Medicine addressing common concerns about veganism, like the ever-present question of \"Will I get enough protein?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can go on and on about Chloe and the yummy recipes in her book, but let's talk to the chef herself. Chloe was kind enough to answer some questions for Bay Area Bites about her approach to veganism, her favorite recipe, her take on the Bay Area vegan food scene, and even about her beloved animal friends. Read on, then scroll down for a recipe from her book, as well information on book signing events in the Bay Area in the coming weeks.\u003c/p>\n\u003cp>\u003cstrong>The vegan community is very excited for your new cookbook! What was the motivating spirit behind \u003cem>Chloe's Kitchen\u003c/em> and what impact do you hope it will have in the culinary world?\u003c/strong>\u003c/p>\n\u003cp>Since going vegan 8 years ago, I've had so many people ask me \"How do you do it? I could NEVER be vegan!\" There are lots of myths out there that vegan food is bland, boring, expensive, and difficult to prepare. Wrong! My motivation behind \u003cem>Chloe's Kitchen\u003c/em> is to show people that vegan food can actually be extremely flavorful, exciting, and easy to prepare. I hope that \u003cem>Chloe's Kitchen\u003c/em> will prove to the mainstream that vegan cooking is fun and accessible and convince people to try it in their homes on a regular basis.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chloe's Kitchen\u003c/em> is dedicated to your mom, and you mentioned that she and the rest of your family was very supportive when you went vegan as a kid. What were your reasons for going vegan, and do you have advice for anyone else--child or adult--who is the sole vegan in their family?\u003c/strong>\u003c/p>\n\u003cp>Going vegan in a family of carnivores can seem daunting, but if I could do it as a child, anyone can! My advice would be to stay positive. Your family might be overwhelmed if you focus on what you can't eat. Instead focus on what you can eat! Take your family to a local vegan restaurant or try cooking something delicious from \u003cem>Chloe's Kitchen\u003c/em> once a week (I'd recommend \"Penne alla Vodka with the Best Garlic Bread in the World\" or \"Mongolian BBQ Seitan\"). Your family will be thrilled and open up to the idea.\u003c/p>\n\u003cp>I dedicated \u003cem>Chloe's Kitchen\u003c/em> to my mom because she has been with me on this journey every step of the way. She was the first person to support my dietary choices and even cooked me a separate feast on my first vegan Thanksgiving! She always has a \"can do\" attitude and tells me everyday that anything is possible. Without her optimism, I would have never taken a chance on going to culinary school and writing this book.\u003c/p>\n\u003cp>\u003cstrong>I love the range of difficulty that your recipes offer. A novice can take their time moving from something simple like Easy Peasy Pasta Salad, all the way to Moroccan Bastilla. But tell us: What is YOUR favorite go-to dish from your collection?\u003c/strong>\u003c/p>\n\u003cp>I love that you noticed that! For the most part, the recipes in \u003cem>Chloe's Kitchen\u003c/em> are simple and straight forward, but I did throw in a couple fun ones for the more adventurous chefs. My favorite go-to weeknight meal would have to be \"Fettuccine Alfredo\" or \"Falafel Sliders with Avocado Hummus.\" For dessert, definitely my \"Cinnamon Espresso Chocolate Chip Cookies.\" I even make them for breakfast sometimes.\u003c/p>\n\u003cp>\u003cstrong>You mention in your book that your love for cooking started during college at UC Berkeley, after which you jetted off to New York to attend \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>. Did you specifically study vegan culinary arts or did you have to adapt your studies to your ethical stance?\u003c/strong>\u003c/p>\n\u003cp>In my senior year of college at UC Berkeley, I toured a bunch of culinary schools with my mom before making a choice. It became clear that Natural Gourmet was the obvious choice. Not only does Natural Gourmet have a focus on health, nutrition, and alternative medicine, but they are also very supportive of each student's moral beliefs. You do not have to touch or taste anything you don't want to. Natural Gourmet's plant-based focus truly puts them on the cutting edge of culinary education.\u003c/p>\n\u003cp>\u003cstrong>You have some strong Bay Area roots. How do you feel the Bay Area is evolving from a vegan perspective?\u003c/strong>\u003c/p>\n\u003cp>The Bay Area holds a very dear place in my heart. I have had so many amazing experiences there, from going to college at UC Berkeley, to getting my first restaurant job at Herbivore, to experiencing my first vegetarian festival in San Francisco, to working at the world's greatest vegan restaurant, Millennium! The Bay Area is definitely one of the fastest-evolving veg cities in the world. I mean, come on, what other city has an all-vegan cinnamon roll bakery (\u003ca href=\"www.cinnaholic.com\">Cinnaholic\u003c/a>) or an all-vegan sushi house (\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-ya\u003c/a>)?\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area culinary destinations?\u003c/strong>\u003c/p>\n\u003cp>I could probably write a whole book on this topic because I am totally obsessed with the food in the Bay! There is nothing like a bag of salty air-baked garlic fries at \u003ca href=\"http://www.yelp.com/biz/smart-alecs-intelligent-food-berkeley\">Smart Alecs\u003c/a>, or a platter of the oyster mushroom calamari at Millennium Restaurant. I could eat hundreds of pieces of tempura sushi (specifically, the Cha-Ya roll) at Cha-ya. Vegan Chinese food is also very plentiful in the Bay, my favorite place being \u003ca href=\"http://www.yelp.com/biz/long-life-vegi-house-berkeley\">Long Life Veggie House\u003c/a> in Berkeley. My friends took me there every year on my birthday in college and I would always get the Broccoli Veggie Chicken-- it's to die for! And don't forget the Shawarma Wrap from Herbivore. After this question, I'm starving!\u003c/p>\n\u003cp>\u003cstrong>And a final question I just have to ask. One of my favorite quotes from your introduction in \u003cem>Chloe's Kitchen\u003c/em> is \"You name it. I've adopted it. From pit bulls and rats to frogs and lizards, I've always been a please-can-we-keep-him? kind of girl.\" I can totally relate, as I'm sure many vegans can. Are there any special non-human animals that have made a particularly strong impact in your life? (Feel free to share adorable photos!)\u003c/strong>\u003c/p>\n\u003cp>My life has been made so incredibly rich with the love of my pets! I just recently adopted 2 infant chihuahua's from the shelter. They were abandoned on the street by someone and were going to be put to sleep the day the we picked them up. We were originally asked by an animal rescue group to foster the puppies, but you know how that works... One look into their eyes and the adoption papers were signed! They are brother and sister named Buster and Winnie. All they want to do is kiss each other and me...all day long. They are the sweetest dogs who love nothing more than sleeping curled up on top of me.\u003c/p>\n\u003cp>\u003cstrong>Thank you, Chloe, for taking the time to talk to Bay Area Bites. We can't wait to make everything in your book, and see other creative recipes you come up with in the future! \u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-39751\" title=\"Chloe with Puppies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Recently-Updated16.jpg\" alt=\"Chloe with Puppies \" width=\"500\" height=\"313\">\u003cbr>\n\u003cem>Chef Chloe with the recently adopted Buster and Winnie (photo courtesy of the author)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Upcoming Book Signing Events:\u003c/strong>\u003cbr>\nMonday, March 12: \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> (San Francisco) – 6pm\u003cbr>\nTuesday, March 13: \u003ca href=\"http://bookpassage.com/event/chloe-coscarelli-chloes-kitchen-125-easy-delicious-recipes-making-food-you-love-vegan-way\">Book Passage\u003c/a> (San Francisco) – Ferry Building – 6pm\u003cbr>\nWednesday, March 14: \u003ca href=\"http://www.booksinc.net/event/chloe-coscarelli-books-inc-marina\">Books Inc.\u003c/a> (San Francisco) – Marina location – 7pm\u003c/p>\n\u003cp>\u003cstrong>Chloe will also be appearing on KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> with fellow vegan chef \u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a> on March 13. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cimg class=\"alignnone size-full wp-image-39637\" title=\"Sweet Potato Gnocchi with Sage Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Sweet-Potato-Gnocchi-with-Sage-Butter1.jpg\" alt=\"Sweet Potato Gnocchi with Sage Butter\" width=\"500\" height=\"667\">\u003cbr>\n\u003c/strong>\u003cem>Photo Credit: Miki Duisterhol\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> Sweet Potato Gnocchi with Sage Butter\u003c/strong>\u003c/p>\n\u003cp>SERVES 4 TO 6\u003cbr>\n\u003cem>Gnocchi (pronounced NYO-kee) are soft little pillows of potato heaven that pretty much put regular\u003c/em>\u003cbr>\n\u003cem>noodles to shame. I like to make the dough with sweet potatoes and pan-fry the gnocchi with a\u003c/em>\u003cbr>\n\u003cem>touch of vegan butter and fresh sage leaves. You get extra points if they make it to the plate before\u003c/em>\u003cbr>\n\u003cem>going into your mouth!\u003c/em>\u003c/p>\n\u003cp>Make-Ahead Tip\u003cbr>\nUncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated\u003cbr>\nfor 3 to 4 days until ready to boil.\u003c/p>\n\u003cp>2 large red-skinned sweet potatoes (about 2 pounds)\u003cbr>\n2 1/2 to 3 1/2 cups all-purpose flour, plus extra for rolling\u003cbr>\n1 teaspoon sea salt\u003cbr>\n1/2 cup vegan margarine\u003cbr>\n1/2 teaspoon ground nutmeg\u003cbr>\n1/2 cup fresh sage leaves\u003cbr>\n1/4 teaspoon freshly ground black pepper, plus extra for serving\u003c/p>\n\u003cp>Preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Pierce sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle. Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely. Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky, dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges.\u003c/p>\n\u003cp>Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat margarine and sage in a large nonstick skillet until the margarine begins to bubble.\u003c/p>\n\u003cp>When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>You can follow Chloe on \u003ca href=\"http://www.facebook.com/ChloeCoscarelli\">Facebook\u003c/a>, \u003ca href=\"http://twitter.com/#%21/chloecoscarelli\">Twitter\u003c/a> and \u003ca href=\"http://www.youtube.com/chloecoscarelli\">YouTube\u003c/a>.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Chloe Coscarelli has taken the culinary world by storm since her victory on Cupcake Wars with her vegan confections. On March 6 Chloe's first cookbook, Chloe's Kitchen, launches with recipes ranging from sweet to savory, simple to complex, and, of course, featuring her award-winning baked goods. ","status":"publish","parent":0,"modified":1331662552,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2113},"headData":{"title":"Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook | KQED","description":"Chloe Coscarelli has taken the culinary world by storm since her victory on Cupcake Wars with her vegan confections. On March 6 Chloe's first cookbook, Chloe's Kitchen, launches with recipes ranging from sweet to savory, simple to complex, and, of course, featuring her award-winning baked goods. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39611 http://blogs.kqed.org/bayareabites/?p=39611","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/05/chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook/","disqusTitle":"Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook","path":"/bayareabites/39611/chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-39615\" title=\"CHLOE'S KITCHEN Cover Image\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CHLOES-KITCHEN-Cover-Image.jpg\" alt=\"CHLOE'S KITCHEN Cover Image\" width=\"500\" height=\"620\">\u003c/p>\n\u003cp>The vegan community owes a lot to Chloe Coscarelli for \u003ca href=\"http://chefchloe.com/videos/vegan-cupcakes-take-top-honors-on-cupcake-wars.html\">her victory on Food Network's \u003cem>Cupcake Wars\u003c/em>\u003c/a> in 2010. A graduate of \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>, UC Berkeley, and Cornell University’s Plant-Based Nutrition Program, the creative, animal-loving, and adorable \u003ca href=\"http://chefchloe.com/\">Chef Chloe\u003c/a> had already entered the culinary world at the time of the competition with positions at Bay Area veggie hot spots \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> as well as Counter in New York. But it was her victory on \u003cem>Cupcake Wars—\u003c/em>the first victory by a vegan on a Food Network competition—that finally gave permission to vegans all over the country to shout from the rooftops: \"Ha! Our desserts are not only just as good as all the others! They can even be better!\" So influential was Chloe's win, that not only have more vegan bakers competed on the show since her, but tomorrow, Food Network is even airing a \u003ca href=\"http://vegansaurus.com/post/18569962552\">\u003cem>Cupcake Wars\u003c/em> all-vegan showdown\u003c/a>.\u003c/p>\n\u003cp>Since that win, Chloe's approachable take on veganism has blown up in the media, with spreads in \u003cem>\u003ca href=\"http://well.blogs.nytimes.com/2010/09/06/tasty-vegan-food-cupcakes-show-it-can-be-done/\">The New York Times\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://vegnews.com/articles/page.do?pageId=2483&catId=8\">Woman's World\u003c/a>\u003c/em>, and on \u003ca href=\"http://eatocracy.cnn.com/2011/10/17/55-give-vegan-cooking-a-chance/\">CNN\u003c/a>. In January \u003ca href=\"http://chefchloe.com/sweets/chocolate-layer-cake.html\">she appeared on \u003cem>The Doctors\u003c/em>\u003c/a> with a recipe for a decadent vegan chocolate cake.\u003c/p>\n\u003cp>And tomorrow, March 6, after much anticipation, Chloe's first cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">Chloe’s Kitchen\u003c/a>\u003c/em> will launch (but you can \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">pre-order it now\u003c/a>!).\u003c/p>\n\u003cp>\u003cem>Chloe's Kitchen\u003c/em> has recipes ranging from the very simple, like \"Classic Roasted Vegetables\" and \"Avocado Toast\" all the way to the more intricate, like \"Seitan Scallopini\" and \"Tarte Tatin with Coconut Whipped Cream.\" And of course it features her famous desserts, including her award-winning cupcakes, plus (in true vegan form) a recipe for \"Peanut Butter Dog Treats.\" It serves as a great intro to those new to veganism or interested in trying it out, with helpful tips on everything from how to stock a vegan pantry to how to make soy-free soy sauce. In addition to an intro from Chloe on how she came to be a vegan and how she approaches cooking, there is also a forward by \u003ca href=\"http://www.nealbarnard.org/\">Dr. Neal D. Barnard\u003c/a>, Founder and President of Physicians Committee for Responsible Medicine addressing common concerns about veganism, like the ever-present question of \"Will I get enough protein?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can go on and on about Chloe and the yummy recipes in her book, but let's talk to the chef herself. Chloe was kind enough to answer some questions for Bay Area Bites about her approach to veganism, her favorite recipe, her take on the Bay Area vegan food scene, and even about her beloved animal friends. Read on, then scroll down for a recipe from her book, as well information on book signing events in the Bay Area in the coming weeks.\u003c/p>\n\u003cp>\u003cstrong>The vegan community is very excited for your new cookbook! What was the motivating spirit behind \u003cem>Chloe's Kitchen\u003c/em> and what impact do you hope it will have in the culinary world?\u003c/strong>\u003c/p>\n\u003cp>Since going vegan 8 years ago, I've had so many people ask me \"How do you do it? I could NEVER be vegan!\" There are lots of myths out there that vegan food is bland, boring, expensive, and difficult to prepare. Wrong! My motivation behind \u003cem>Chloe's Kitchen\u003c/em> is to show people that vegan food can actually be extremely flavorful, exciting, and easy to prepare. I hope that \u003cem>Chloe's Kitchen\u003c/em> will prove to the mainstream that vegan cooking is fun and accessible and convince people to try it in their homes on a regular basis.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chloe's Kitchen\u003c/em> is dedicated to your mom, and you mentioned that she and the rest of your family was very supportive when you went vegan as a kid. What were your reasons for going vegan, and do you have advice for anyone else--child or adult--who is the sole vegan in their family?\u003c/strong>\u003c/p>\n\u003cp>Going vegan in a family of carnivores can seem daunting, but if I could do it as a child, anyone can! My advice would be to stay positive. Your family might be overwhelmed if you focus on what you can't eat. Instead focus on what you can eat! Take your family to a local vegan restaurant or try cooking something delicious from \u003cem>Chloe's Kitchen\u003c/em> once a week (I'd recommend \"Penne alla Vodka with the Best Garlic Bread in the World\" or \"Mongolian BBQ Seitan\"). Your family will be thrilled and open up to the idea.\u003c/p>\n\u003cp>I dedicated \u003cem>Chloe's Kitchen\u003c/em> to my mom because she has been with me on this journey every step of the way. She was the first person to support my dietary choices and even cooked me a separate feast on my first vegan Thanksgiving! She always has a \"can do\" attitude and tells me everyday that anything is possible. Without her optimism, I would have never taken a chance on going to culinary school and writing this book.\u003c/p>\n\u003cp>\u003cstrong>I love the range of difficulty that your recipes offer. A novice can take their time moving from something simple like Easy Peasy Pasta Salad, all the way to Moroccan Bastilla. But tell us: What is YOUR favorite go-to dish from your collection?\u003c/strong>\u003c/p>\n\u003cp>I love that you noticed that! For the most part, the recipes in \u003cem>Chloe's Kitchen\u003c/em> are simple and straight forward, but I did throw in a couple fun ones for the more adventurous chefs. My favorite go-to weeknight meal would have to be \"Fettuccine Alfredo\" or \"Falafel Sliders with Avocado Hummus.\" For dessert, definitely my \"Cinnamon Espresso Chocolate Chip Cookies.\" I even make them for breakfast sometimes.\u003c/p>\n\u003cp>\u003cstrong>You mention in your book that your love for cooking started during college at UC Berkeley, after which you jetted off to New York to attend \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>. Did you specifically study vegan culinary arts or did you have to adapt your studies to your ethical stance?\u003c/strong>\u003c/p>\n\u003cp>In my senior year of college at UC Berkeley, I toured a bunch of culinary schools with my mom before making a choice. It became clear that Natural Gourmet was the obvious choice. Not only does Natural Gourmet have a focus on health, nutrition, and alternative medicine, but they are also very supportive of each student's moral beliefs. You do not have to touch or taste anything you don't want to. Natural Gourmet's plant-based focus truly puts them on the cutting edge of culinary education.\u003c/p>\n\u003cp>\u003cstrong>You have some strong Bay Area roots. How do you feel the Bay Area is evolving from a vegan perspective?\u003c/strong>\u003c/p>\n\u003cp>The Bay Area holds a very dear place in my heart. I have had so many amazing experiences there, from going to college at UC Berkeley, to getting my first restaurant job at Herbivore, to experiencing my first vegetarian festival in San Francisco, to working at the world's greatest vegan restaurant, Millennium! The Bay Area is definitely one of the fastest-evolving veg cities in the world. I mean, come on, what other city has an all-vegan cinnamon roll bakery (\u003ca href=\"www.cinnaholic.com\">Cinnaholic\u003c/a>) or an all-vegan sushi house (\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-ya\u003c/a>)?\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area culinary destinations?\u003c/strong>\u003c/p>\n\u003cp>I could probably write a whole book on this topic because I am totally obsessed with the food in the Bay! There is nothing like a bag of salty air-baked garlic fries at \u003ca href=\"http://www.yelp.com/biz/smart-alecs-intelligent-food-berkeley\">Smart Alecs\u003c/a>, or a platter of the oyster mushroom calamari at Millennium Restaurant. I could eat hundreds of pieces of tempura sushi (specifically, the Cha-Ya roll) at Cha-ya. Vegan Chinese food is also very plentiful in the Bay, my favorite place being \u003ca href=\"http://www.yelp.com/biz/long-life-vegi-house-berkeley\">Long Life Veggie House\u003c/a> in Berkeley. My friends took me there every year on my birthday in college and I would always get the Broccoli Veggie Chicken-- it's to die for! And don't forget the Shawarma Wrap from Herbivore. After this question, I'm starving!\u003c/p>\n\u003cp>\u003cstrong>And a final question I just have to ask. One of my favorite quotes from your introduction in \u003cem>Chloe's Kitchen\u003c/em> is \"You name it. I've adopted it. From pit bulls and rats to frogs and lizards, I've always been a please-can-we-keep-him? kind of girl.\" I can totally relate, as I'm sure many vegans can. Are there any special non-human animals that have made a particularly strong impact in your life? (Feel free to share adorable photos!)\u003c/strong>\u003c/p>\n\u003cp>My life has been made so incredibly rich with the love of my pets! I just recently adopted 2 infant chihuahua's from the shelter. They were abandoned on the street by someone and were going to be put to sleep the day the we picked them up. We were originally asked by an animal rescue group to foster the puppies, but you know how that works... One look into their eyes and the adoption papers were signed! They are brother and sister named Buster and Winnie. All they want to do is kiss each other and me...all day long. They are the sweetest dogs who love nothing more than sleeping curled up on top of me.\u003c/p>\n\u003cp>\u003cstrong>Thank you, Chloe, for taking the time to talk to Bay Area Bites. We can't wait to make everything in your book, and see other creative recipes you come up with in the future! \u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-39751\" title=\"Chloe with Puppies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Recently-Updated16.jpg\" alt=\"Chloe with Puppies \" width=\"500\" height=\"313\">\u003cbr>\n\u003cem>Chef Chloe with the recently adopted Buster and Winnie (photo courtesy of the author)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Upcoming Book Signing Events:\u003c/strong>\u003cbr>\nMonday, March 12: \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> (San Francisco) – 6pm\u003cbr>\nTuesday, March 13: \u003ca href=\"http://bookpassage.com/event/chloe-coscarelli-chloes-kitchen-125-easy-delicious-recipes-making-food-you-love-vegan-way\">Book Passage\u003c/a> (San Francisco) – Ferry Building – 6pm\u003cbr>\nWednesday, March 14: \u003ca href=\"http://www.booksinc.net/event/chloe-coscarelli-books-inc-marina\">Books Inc.\u003c/a> (San Francisco) – Marina location – 7pm\u003c/p>\n\u003cp>\u003cstrong>Chloe will also be appearing on KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> with fellow vegan chef \u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a> on March 13. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cimg class=\"alignnone size-full wp-image-39637\" title=\"Sweet Potato Gnocchi with Sage Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Sweet-Potato-Gnocchi-with-Sage-Butter1.jpg\" alt=\"Sweet Potato Gnocchi with Sage Butter\" width=\"500\" height=\"667\">\u003cbr>\n\u003c/strong>\u003cem>Photo Credit: Miki Duisterhol\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> Sweet Potato Gnocchi with Sage Butter\u003c/strong>\u003c/p>\n\u003cp>SERVES 4 TO 6\u003cbr>\n\u003cem>Gnocchi (pronounced NYO-kee) are soft little pillows of potato heaven that pretty much put regular\u003c/em>\u003cbr>\n\u003cem>noodles to shame. I like to make the dough with sweet potatoes and pan-fry the gnocchi with a\u003c/em>\u003cbr>\n\u003cem>touch of vegan butter and fresh sage leaves. You get extra points if they make it to the plate before\u003c/em>\u003cbr>\n\u003cem>going into your mouth!\u003c/em>\u003c/p>\n\u003cp>Make-Ahead Tip\u003cbr>\nUncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated\u003cbr>\nfor 3 to 4 days until ready to boil.\u003c/p>\n\u003cp>2 large red-skinned sweet potatoes (about 2 pounds)\u003cbr>\n2 1/2 to 3 1/2 cups all-purpose flour, plus extra for rolling\u003cbr>\n1 teaspoon sea salt\u003cbr>\n1/2 cup vegan margarine\u003cbr>\n1/2 teaspoon ground nutmeg\u003cbr>\n1/2 cup fresh sage leaves\u003cbr>\n1/4 teaspoon freshly ground black pepper, plus extra for serving\u003c/p>\n\u003cp>Preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Pierce sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle. Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely. Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky, dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges.\u003c/p>\n\u003cp>Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat margarine and sage in a large nonstick skillet until the margarine begins to bubble.\u003c/p>\n\u003cp>When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You can follow Chloe on \u003ca href=\"http://www.facebook.com/ChloeCoscarelli\">Facebook\u003c/a>, \u003ca href=\"http://twitter.com/#%21/chloecoscarelli\">Twitter\u003c/a> and \u003ca href=\"http://www.youtube.com/chloecoscarelli\">YouTube\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39611/chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook","authors":["5126"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_64","bayareabites_1245","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_9886","bayareabites_10197","bayareabites_10182","bayareabites_10183","bayareabites_239","bayareabites_10184","bayareabites_1871"],"featImg":"bayareabites_39869","label":"bayareabites"},"bayareabites_34744":{"type":"posts","id":"bayareabites_34744","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34744","score":null,"sort":[1320170088000]},"guestAuthors":[],"slug":"michael-mina-american-fish-las-vegas","title":"Michael Mina, American Fish (Las Vegas) ","publishDate":1320170088,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Michael Mina, American Fish\" title=\"Michael Mina, American Fish\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-34753\">\u003c/a>\u003c/p>\n\u003cp>Chef/Restaurateur \u003cstrong>Michael Mina\u003c/strong> may have his roots in San Francisco, but with 18 restaurants across the country now, you don't have to be in the Bay to taste his food. In fact, with the opening of \u003ca href=\"http://www.arialasvegas.com/dining/american-fish.aspx\">American Fish\u003c/a>, his latest venture at the sleek \u003ca href=\"http://www.arialasvegas.com/\">ARIA Resort & Casino\u003c/a> in Las Vegas, Sin City now boasts one more restaurant from \u003ca href=\"http://michaelmina.net/\">Mina Group\u003c/a> than even San Francisco (for those keeping score, the count is 5-4).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"American Fish, Las Vegas\" title=\"American Fish, Las Vegas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-34747\">\u003c/a>\u003cbr>\n\u003cem>American Fish (ARIA, Las Vegas)\u003c/em>\u003c/p>\n\u003cp>American Fish celebrates the bounty of America's great lakes, rivers and oceans. The menu features regional products prepared in four signature cooking methods: poached in ocean water, griddled over cast iron, baked in sea salt, and wood grilled and smoked. The design of the space impossibly melds soothing nature with Vegas glitz. Displayed behind the elevated bar is an infinity forest of birch trees, a blue-lit installation above brings to mind salmon running upstream, copper and wood tones glow throughout the dining room, and a gleaming showcase kitchen spans the length of the room.\u003c/p>\n\u003cp>While I was in Vegas for the \u003ca href=\"http://lickmyspoon.com/travel/food-wine-all-star-weekend-las-vegas-giveaway/\">Food & Wine All-Star Weekend\u003c/a>, I had the opportunity to sit down with Chef Mina, taste some of his food, and chat about American Fish, techniques you can bring into your own kitchen, inspiration, and of course, great food. Here's what he had to say: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-17.jpg\" alt=\"Michael Mina, American Fish\" title=\"Michael Mina, American Fish\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-34746\">\u003c/a>\u003cbr>\n\u003cem>Michael Mina at American Fish (Las Vegas)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What particularly about the concept for American Fish made you want to bring it to Vegas?\u003c/strong>\u003cbr>\nYou live in San Francisco so you know my background was Aqua and it was a fish restaurant. That's the first restaurant I brought to Las Vegas. As everything else, I think times change, and change is obviously good, but that era of fine dining, more and more, is becoming high energy. In the food, I think product and technique more than ever right now is the driving force, and what I mean by that is people are going back to simplicity. It's interesting because diners are going back to simplicity in dishes but with the highest level of quality of product that we've ever seen them be aware of, which is great. I was just in New York at \u003ca href=\"http://www.abckitchennyc.com/\">ABC Kitchen\u003c/a> and I couldn't believe it – I was like, what?! Jean-Georges is serving fried calamari with aioli and tomato sauce…but it was \u003cem>perfect\u003c/em>. I mean it was \u003cem>perfect\u003c/em>, it was \u003cem>delicious\u003c/em>…more than ever now, people are looking for simplicity and familiarity, and that's what this concept is all about. This concept is about things like cooking trout in a cast iron pan over an open fire. As simple as it sounds when it's done really well people can relate to it and they enjoy it. And that was the idea. The ability to build a showcase kitchen like this and use those techniques and then feature a lot of product from America because there's such good product here now.\u003c/p>\n\u003cp>\u003cstrong>Is there anything on the menu that is your personal favorite?\u003c/strong>\u003cbr>\nThe salt grill technique. That's definitely my favorite technique. I just love it because it gets both the wood flavor and it gets the salt flavor, and I like salt. I like that natural flavor of salt in the food where cooking it in rock salt gives it to you -- it's like finishing with a finishing salt, I love that flavor.\u003c/p>\n\u003cp>\u003cstrong>Something that piqued my interest from this afternoon was when you were talking about poaching the fish in ocean water. How did you come up with that?\u003c/strong>\u003cbr>\nI was doing an event in Hawaii, and I literally went and got buckets of water out of the ocean and I poached all the lobsters in it. I started with the lobsters in the shell because I was wondering how strong the flavor would take to it, poached them, then de-shelled them, and then finished them in that same ocean water with a little bit of butter, and it was amazing. \u003c/p>\n\u003cp>\u003cstrong>Did you \u003cem>sous vide\u003c/em> it like you do here?\u003c/strong>\u003cbr>\nActually at that point, I hadn't taken it to that level yet. I just did it in a pan, really really slow, poached in water and butter…and I was amazed at what the outcome was. And I was amazed at what people said. Then we got to a point where I actually made a sauce out of some of the water and butter the lobster was cooked in, so you really got that pop of the flavor, and it was great. Then I took it to the next level. As soon as I did that, it was just, every piece of fish I could find the rest of the time I was in Hawaii I was poaching it in ocean water. That's when I really started getting it. And then, like 99% of everything you do, you find out that it's been done. I came back to San Francisco and I was talking to my chef, and it was funny because one of the guys who works for me that's a food runner is from Peru, and he's like, \"Oh, no, in Peru we do that.\" \u003c/p>\n\u003cp>\u003cstrong>You mentioned earlier that the ocean water used here at the restaurant comes from Monterey or Hawaii. So you're saying you actually buy ocean water?\u003c/strong>\u003cbr>\nI buy it in the sense that I have my fish company bring it when they bring everything else. It was funny because somebody wrote something once that I thought was really interesting. They wrote, \"Why in the world would you bring water in?\" And as I'm sitting here, drinking a glass of Fiji, I'm thinking to myself, that's the oddest thing to write. As you're writing that you're probably drinking a bottle of water. And, [the poaching technique] doesn't take a lot of water. It's not a big pot of it that you're throwing out every time. \u003c/p>\n\u003cp>\u003cstrong>Do you have to purify it?\u003c/strong>\u003cbr>\nWell, it's tested. We don't actually have to purify it. You just get really clean water. They test it for us.\u003c/p>\n\u003cp>\u003cstrong>If I wanted to try this at home, how would I go about getting clean ocean poaching water?\u003c/strong>\u003cbr>\nBoil it. You can go get ocean water, boil it, strain it, and then cool it down. That's the trick. And then use it the same way from a cold state and it'll be fine. \u003c/p>\n\u003cp>\u003cstrong>You've obviously done incredibly well in San Francisco. How is it opening up restaurants in different cities? Are you finding that your audience is different? \u003c/strong>\u003cbr>\nPeople who love food are people who love food. Price point depends on the city and what's accepted in that city, so you have to be aware of that. Also, I think you also have to be aware of the dining experience people are looking for. I know when I come to Las Vegas, and when other people come to Las Vegas, they have a big list of things they're going to do that night, so time is an issue. People do want to dine fast. I think overall, one of the things that really attracted me to do more restaurants in Las Vegas is what I fell in love with when I did Aqua at Bellagio. I fell in love with how people were coming to enjoy themselves, and you were a part of their enjoyment. It was great. It was such a nice environment. People come into the restaurant and they want to have a great time…and you know, so they're a little loud. But that's the piece that I came away with from early on was how much I enjoyed that. It fits my personality, it fits my company, it fits everyone in my company. You can do great food, great techniques, everything else, and you can do it in an environment where people are relaxed and enjoying themselves.\u003c/p>\n\u003cp>\u003cstrong>Let's talk culinary influences. What are big ones for you?\u003c/strong>\u003cbr>\nI love bold flavors. I love strong flavors. And in that sense I love Asian food because I like acidity, sweetness…I like that whole thing of acidity, sweetness, spice, and fat balance. I love balance in food. And so, Asian food in general has that. And then Japanese food, technique-wise and product-wise -- I'm glad it has become as popular as it has. We've all learned a lot from it. I'm classically trained in French cooking, I went to CIA, and the roots of a lot of that is French. So…those are all big influences. Also, Italian cooking -- I think that a lot of California cooking has come from rustic Italian cooking, so I always study and look at that.\u003c/p>\n\u003cp>\u003cstrong>What's the best advice you've ever been given as a chef?\u003c/strong>\u003cbr>\nTravel. Eat out. Taste. Never taking for granted how something tastes. You have use your palette and your mind at the same time to ever make a statement. You have to learn all the techniques and everything else, but you have to understand what you're going for in your food. You have to have a clear vision of what you're trying to achieve out of your cooking. And I think that traveling, eating out, has a lot to do with that because you learn so much in the kitchen that it's so easy to close yourself off to that…it's a completely different experience as a diner. I mean, I've had chefs work for me that I taste a dish and I'm like, \"This is great!\" And I look at him and I ask, \"Have you sat down and eaten a whole dish?\" As a chef, you have to eat the dish beginning to end. That's why entrées are so much harder than appetizers, because you have to keep somebody's interest, 25 bites into a dish.\u003c/p>\n\u003cp>\u003cstrong>What was the last great meal you had?\u003c/strong>\u003cbr>\nThe last great meal I've had? Um…I have great meals all the time. Well I was just in New York, so every place I ate…I would say ABC Kitchen, just in the sense that it was unexpected. I had heard so much about it, but I didn't expect it to be the way it was, and I really did enjoy it. I really enjoyed the whole feeling. And, to me, any great meal is about your company, it's about the people you're eating with. Obviously the food and everything else, but it's the full experience.\u003c/p>\n\u003cp>\u003cstrong>What are some of the all-star dishes you had there?\u003c/strong>\u003cbr>\nLike I said, it was actually interesting because it was more about simplicity, so I had a toast with a chicken liver mousse, it was just great, and you know, maybe it was just because I hadn't had toast with chicken liver mousse on it in a long time, but it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Any guilty pleasures? You know, when no one's looking that you're sneaking?\u003c/strong>\u003cbr>\nYeah…too many, obviously (as he pats his stomach). Probably...I love barbecue. Yeah, I love barbecue. \u003c/p>\n\u003cp>\u003cstrong>Like, ribs?\u003c/strong>\u003cbr>\nYeah, ribs, anything. I love it. Again, it goes to the whole thing of bold flavor foods -- acid, sweet, spice. Barbecue is my guilty pleasure.\u003c/p>\n\u003cp>\u003cstrong>Who makes the best barbecue?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sonnybryans.com/restaurants/dfw/original-inwood.html\">Sonny's\u003c/a> in Dallas is really good. The original. Only the original.\u003c/p>\n\u003cp>\u003cstrong>I know you have two sons -- do they like to cook as well?\u003c/strong>\u003cbr>\nYes, constantly. They've been coming to the restaurant with me since they were four. I used to bring one on Friday, one on Saturday. Now they're big enough that they both can come at the same time. And they cook. They work all over the restaurant. I think I'm completely blessed. I can bring them to work. They really understand what I do. (Whips out his phone) I'll show you the little one making an ice cream sandwich. Anthony. He's actually very good, I'm just showing this because it's a cute video, but I've got him making tuna tartar. Sam is the older one. This is him grilling… \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>That's right, Chef, start them young. \u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Chef Michael Mina talks about his latest venture in Las Vegas, American Fish, techniques you can bring into your own kitchen, inspiration, and of course, great food. ","status":"publish","parent":0,"modified":1320170520,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":2086},"headData":{"title":"Michael Mina, American Fish (Las Vegas) | KQED","description":"Chef Michael Mina talks about his latest venture in Las Vegas, American Fish, techniques you can bring into your own kitchen, inspiration, and of course, great food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"34744 http://blogs.kqed.org/bayareabites/?p=34744","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/01/michael-mina-american-fish-las-vegas/","disqusTitle":"Michael Mina, American Fish (Las Vegas) ","path":"/bayareabites/34744/michael-mina-american-fish-las-vegas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Michael Mina, American Fish\" title=\"Michael Mina, American Fish\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-34753\">\u003c/a>\u003c/p>\n\u003cp>Chef/Restaurateur \u003cstrong>Michael Mina\u003c/strong> may have his roots in San Francisco, but with 18 restaurants across the country now, you don't have to be in the Bay to taste his food. In fact, with the opening of \u003ca href=\"http://www.arialasvegas.com/dining/american-fish.aspx\">American Fish\u003c/a>, his latest venture at the sleek \u003ca href=\"http://www.arialasvegas.com/\">ARIA Resort & Casino\u003c/a> in Las Vegas, Sin City now boasts one more restaurant from \u003ca href=\"http://michaelmina.net/\">Mina Group\u003c/a> than even San Francisco (for those keeping score, the count is 5-4).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"American Fish, Las Vegas\" title=\"American Fish, Las Vegas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-34747\">\u003c/a>\u003cbr>\n\u003cem>American Fish (ARIA, Las Vegas)\u003c/em>\u003c/p>\n\u003cp>American Fish celebrates the bounty of America's great lakes, rivers and oceans. The menu features regional products prepared in four signature cooking methods: poached in ocean water, griddled over cast iron, baked in sea salt, and wood grilled and smoked. The design of the space impossibly melds soothing nature with Vegas glitz. Displayed behind the elevated bar is an infinity forest of birch trees, a blue-lit installation above brings to mind salmon running upstream, copper and wood tones glow throughout the dining room, and a gleaming showcase kitchen spans the length of the room.\u003c/p>\n\u003cp>While I was in Vegas for the \u003ca href=\"http://lickmyspoon.com/travel/food-wine-all-star-weekend-las-vegas-giveaway/\">Food & Wine All-Star Weekend\u003c/a>, I had the opportunity to sit down with Chef Mina, taste some of his food, and chat about American Fish, techniques you can bring into your own kitchen, inspiration, and of course, great food. Here's what he had to say: \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/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/american-fish-aria-las-vegas-stephanie-hua-lick-my-spoon-17.jpg\" alt=\"Michael Mina, American Fish\" title=\"Michael Mina, American Fish\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-34746\">\u003c/a>\u003cbr>\n\u003cem>Michael Mina at American Fish (Las Vegas)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What particularly about the concept for American Fish made you want to bring it to Vegas?\u003c/strong>\u003cbr>\nYou live in San Francisco so you know my background was Aqua and it was a fish restaurant. That's the first restaurant I brought to Las Vegas. As everything else, I think times change, and change is obviously good, but that era of fine dining, more and more, is becoming high energy. In the food, I think product and technique more than ever right now is the driving force, and what I mean by that is people are going back to simplicity. It's interesting because diners are going back to simplicity in dishes but with the highest level of quality of product that we've ever seen them be aware of, which is great. I was just in New York at \u003ca href=\"http://www.abckitchennyc.com/\">ABC Kitchen\u003c/a> and I couldn't believe it – I was like, what?! Jean-Georges is serving fried calamari with aioli and tomato sauce…but it was \u003cem>perfect\u003c/em>. I mean it was \u003cem>perfect\u003c/em>, it was \u003cem>delicious\u003c/em>…more than ever now, people are looking for simplicity and familiarity, and that's what this concept is all about. This concept is about things like cooking trout in a cast iron pan over an open fire. As simple as it sounds when it's done really well people can relate to it and they enjoy it. And that was the idea. The ability to build a showcase kitchen like this and use those techniques and then feature a lot of product from America because there's such good product here now.\u003c/p>\n\u003cp>\u003cstrong>Is there anything on the menu that is your personal favorite?\u003c/strong>\u003cbr>\nThe salt grill technique. That's definitely my favorite technique. I just love it because it gets both the wood flavor and it gets the salt flavor, and I like salt. I like that natural flavor of salt in the food where cooking it in rock salt gives it to you -- it's like finishing with a finishing salt, I love that flavor.\u003c/p>\n\u003cp>\u003cstrong>Something that piqued my interest from this afternoon was when you were talking about poaching the fish in ocean water. How did you come up with that?\u003c/strong>\u003cbr>\nI was doing an event in Hawaii, and I literally went and got buckets of water out of the ocean and I poached all the lobsters in it. I started with the lobsters in the shell because I was wondering how strong the flavor would take to it, poached them, then de-shelled them, and then finished them in that same ocean water with a little bit of butter, and it was amazing. \u003c/p>\n\u003cp>\u003cstrong>Did you \u003cem>sous vide\u003c/em> it like you do here?\u003c/strong>\u003cbr>\nActually at that point, I hadn't taken it to that level yet. I just did it in a pan, really really slow, poached in water and butter…and I was amazed at what the outcome was. And I was amazed at what people said. Then we got to a point where I actually made a sauce out of some of the water and butter the lobster was cooked in, so you really got that pop of the flavor, and it was great. Then I took it to the next level. As soon as I did that, it was just, every piece of fish I could find the rest of the time I was in Hawaii I was poaching it in ocean water. That's when I really started getting it. And then, like 99% of everything you do, you find out that it's been done. I came back to San Francisco and I was talking to my chef, and it was funny because one of the guys who works for me that's a food runner is from Peru, and he's like, \"Oh, no, in Peru we do that.\" \u003c/p>\n\u003cp>\u003cstrong>You mentioned earlier that the ocean water used here at the restaurant comes from Monterey or Hawaii. So you're saying you actually buy ocean water?\u003c/strong>\u003cbr>\nI buy it in the sense that I have my fish company bring it when they bring everything else. It was funny because somebody wrote something once that I thought was really interesting. They wrote, \"Why in the world would you bring water in?\" And as I'm sitting here, drinking a glass of Fiji, I'm thinking to myself, that's the oddest thing to write. As you're writing that you're probably drinking a bottle of water. And, [the poaching technique] doesn't take a lot of water. It's not a big pot of it that you're throwing out every time. \u003c/p>\n\u003cp>\u003cstrong>Do you have to purify it?\u003c/strong>\u003cbr>\nWell, it's tested. We don't actually have to purify it. You just get really clean water. They test it for us.\u003c/p>\n\u003cp>\u003cstrong>If I wanted to try this at home, how would I go about getting clean ocean poaching water?\u003c/strong>\u003cbr>\nBoil it. You can go get ocean water, boil it, strain it, and then cool it down. That's the trick. And then use it the same way from a cold state and it'll be fine. \u003c/p>\n\u003cp>\u003cstrong>You've obviously done incredibly well in San Francisco. How is it opening up restaurants in different cities? Are you finding that your audience is different? \u003c/strong>\u003cbr>\nPeople who love food are people who love food. Price point depends on the city and what's accepted in that city, so you have to be aware of that. Also, I think you also have to be aware of the dining experience people are looking for. I know when I come to Las Vegas, and when other people come to Las Vegas, they have a big list of things they're going to do that night, so time is an issue. People do want to dine fast. I think overall, one of the things that really attracted me to do more restaurants in Las Vegas is what I fell in love with when I did Aqua at Bellagio. I fell in love with how people were coming to enjoy themselves, and you were a part of their enjoyment. It was great. It was such a nice environment. People come into the restaurant and they want to have a great time…and you know, so they're a little loud. But that's the piece that I came away with from early on was how much I enjoyed that. It fits my personality, it fits my company, it fits everyone in my company. You can do great food, great techniques, everything else, and you can do it in an environment where people are relaxed and enjoying themselves.\u003c/p>\n\u003cp>\u003cstrong>Let's talk culinary influences. What are big ones for you?\u003c/strong>\u003cbr>\nI love bold flavors. I love strong flavors. And in that sense I love Asian food because I like acidity, sweetness…I like that whole thing of acidity, sweetness, spice, and fat balance. I love balance in food. And so, Asian food in general has that. And then Japanese food, technique-wise and product-wise -- I'm glad it has become as popular as it has. We've all learned a lot from it. I'm classically trained in French cooking, I went to CIA, and the roots of a lot of that is French. So…those are all big influences. Also, Italian cooking -- I think that a lot of California cooking has come from rustic Italian cooking, so I always study and look at that.\u003c/p>\n\u003cp>\u003cstrong>What's the best advice you've ever been given as a chef?\u003c/strong>\u003cbr>\nTravel. Eat out. Taste. Never taking for granted how something tastes. You have use your palette and your mind at the same time to ever make a statement. You have to learn all the techniques and everything else, but you have to understand what you're going for in your food. You have to have a clear vision of what you're trying to achieve out of your cooking. And I think that traveling, eating out, has a lot to do with that because you learn so much in the kitchen that it's so easy to close yourself off to that…it's a completely different experience as a diner. I mean, I've had chefs work for me that I taste a dish and I'm like, \"This is great!\" And I look at him and I ask, \"Have you sat down and eaten a whole dish?\" As a chef, you have to eat the dish beginning to end. That's why entrées are so much harder than appetizers, because you have to keep somebody's interest, 25 bites into a dish.\u003c/p>\n\u003cp>\u003cstrong>What was the last great meal you had?\u003c/strong>\u003cbr>\nThe last great meal I've had? Um…I have great meals all the time. Well I was just in New York, so every place I ate…I would say ABC Kitchen, just in the sense that it was unexpected. I had heard so much about it, but I didn't expect it to be the way it was, and I really did enjoy it. I really enjoyed the whole feeling. And, to me, any great meal is about your company, it's about the people you're eating with. Obviously the food and everything else, but it's the full experience.\u003c/p>\n\u003cp>\u003cstrong>What are some of the all-star dishes you had there?\u003c/strong>\u003cbr>\nLike I said, it was actually interesting because it was more about simplicity, so I had a toast with a chicken liver mousse, it was just great, and you know, maybe it was just because I hadn't had toast with chicken liver mousse on it in a long time, but it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Any guilty pleasures? You know, when no one's looking that you're sneaking?\u003c/strong>\u003cbr>\nYeah…too many, obviously (as he pats his stomach). Probably...I love barbecue. Yeah, I love barbecue. \u003c/p>\n\u003cp>\u003cstrong>Like, ribs?\u003c/strong>\u003cbr>\nYeah, ribs, anything. I love it. Again, it goes to the whole thing of bold flavor foods -- acid, sweet, spice. Barbecue is my guilty pleasure.\u003c/p>\n\u003cp>\u003cstrong>Who makes the best barbecue?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sonnybryans.com/restaurants/dfw/original-inwood.html\">Sonny's\u003c/a> in Dallas is really good. The original. Only the original.\u003c/p>\n\u003cp>\u003cstrong>I know you have two sons -- do they like to cook as well?\u003c/strong>\u003cbr>\nYes, constantly. They've been coming to the restaurant with me since they were four. I used to bring one on Friday, one on Saturday. Now they're big enough that they both can come at the same time. And they cook. They work all over the restaurant. I think I'm completely blessed. I can bring them to work. They really understand what I do. (Whips out his phone) I'll show you the little one making an ice cream sandwich. Anthony. He's actually very good, I'm just showing this because it's a cute video, but I've got him making tuna tartar. Sam is the older one. This is him grilling… \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>That's right, Chef, start them young. \u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34744/michael-mina-american-fish-las-vegas","authors":["5037"],"categories":["bayareabites_752","bayareabites_63","bayareabites_1807"],"tags":["bayareabites_9854","bayareabites_239","bayareabites_1188","bayareabites_3088"],"featImg":"bayareabites_34746","label":"bayareabites"},"bayareabites_622":{"type":"posts","id":"bayareabites_622","meta":{"index":"posts_1591205157","site":"bayareabites","id":"622","score":null,"sort":[1180147860000]},"guestAuthors":[],"slug":"a-conversation-with-dorothy-cann-hamilton","title":"A Conversation with Dorothy Cann Hamilton","publishDate":1180147860,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Dorothy Cann Hamilton, host of the PBS hit series \u003ca href=\"http://www.chefsstory.com/\">Chef's Story\u003c/a>, was kind enough to pay KQED a visit prior to her appearance with Thomas Keller at the Commonwealth Club last week.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/home-dorothy-711438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/home-dorothy-711435.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When I was approached to interview her, I immediately said, \"Of course I'd do it.\" When I hung up the phone, I realized that I had absolutely no idea who she was. I don't have telvision reception. Excluding internet access, one might think I lived in a technology-deficient cave.\u003c/p>\n\u003cp>I also remembered that I had never interviewed anyone before.\u003c/p>\n\u003cp>Not knowing anything about someone you are about to interview might be considered a handicap to some. Probably to many. Mercifully, I was given sufficient time for research.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I Googled and studied, I wondered how, as a self-proclaimed member of the food world (though, admittedly, marginally so), could I have not been aware of this woman? Listing but three of her many credentials is enough to make anyone with professed food-worldliness who remains unaware of her existence lie through their teeth and say \"Of course, I know all about her.\":\u003c/p>\n\u003col>\n\u003cli>She is the founder and CEO of the French Culinary Institute.\u003c/li>\n\u003cli>She is the Chairman of the James Beard Foundation.\u003c/li>\n\u003cli>She hosts \"Chef's Story\" on PBS.\u003c/li>\n\u003c/ol>\n\u003cp> When my father called last week, I mentioned the interview. \"That's not the ice skater, is it?\" he asked, only half seriously. I cringe to think how often Dorothy Hamilton endures that question. My father wasn't the only one who made that crack. I was a bit embarrassed that I had never thought of it myself.\u003c/p>\n\u003cp>As I sat in a KQED conference room waiting for Hamilton to arrive, I thought to myself, \"How bright is this for me, who has never interviewed anyone in his life, to be interviewing a woman who interviews famous people on national television?\"\u003c/p>\n\u003cp>It may not have been bright of me, but it was fun. Dorothy Hamilton is not just a doer, but a talker-- and an entertaining one at that.\u003c/p>\n\u003cp>Here are some excerpts from the interview:\u003c/p>\n\u003cp>MP: You're the CEO and Founder of the French Culinary Institute, you're the president--\u003c/p>\n\u003cp>DH: Chairman.\u003c/p>\n\u003cdiv>MP: Chairman of the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a>, you're involved with \u003ca href=\"http://www.abrahamhouse.com/\">Abraham House\u003c/a>, you are now the host of a television show. Do you ever take a day off?\u003c/div>\n\u003cp>\u003c/p>\n\u003cdiv>DH: That's an issue. (Laughs) I don't get a lot of time off, but I don't want a lot of time off. I really enjoy what I do and so I'm happy to do it, and that I have it to do.\u003c/div>\n\u003cp>MP: So no time to play petanque? When you do get a day off, what do you do?\u003c/p>\n\u003cdiv>DH: I garden if I'm in the countryside. I like to travel. I like to hang out... do nothing-- or putter-- maybe that's a better word. I remember when Emma Thompson won her Academy Award she really made an impression on me because when they asked her what she was going to do and she said \"I'm not getting out of my pajamas tomorrow. I'm just going to stay in my pajamas all day\" I thought that sounded like heaven.\u003c/div>\n\u003cp>MP: Well, there's a definite art to puttering... I've been doing a lot of reading about you in the past week or so-- I don't mean it to sound like stalking or anything like that-- but I'm just curious how a girl from Brooklyn ends up founding--\u003c/p>\n\u003cp>DH: -- a French school.\u003c/p>\n\u003cp>MP: Yeah.\u003c/p>\n\u003cp>DH: And I'm not even French!\u003c/p>\n\u003cp>MP: Well, not just a French school, but a French culinary school with one of the best reputations in the world.\u003c/p>\n\u003cp>DH: Well, there's a lot of great people who have come from Brooklyn-- a lot of creative people.\u003c/p>\n\u003cp>MP: Oh, I'm not knocking Brooklyn...\u003c/p>\n\u003cp>DH: It is odd because everybody thinks I'm French and I'm not. How it started was my father ran a trade school in New York. I came from the type of family where my grandparents came from Europe, so I'd heard a lot about it, but I had never been there. And so, in high school, I used to just dream about getting on a plane and going to Europe and the only way I could get my parents to pay for it was if I figured out a way to go to college there. So I got myself into a British University, I got myself a student loan and went over to England.\u003c/p>\n\u003cp>I was very happy to be in England except for two things-- the weather and the food. They were both terrible. It was during the Vietnam War, so everybody hated Amricans-- a bit like today--... and so I actually befriended the French girls, because they hated the French, too. (Laughs)... they taught me how to make a Dijon vinaigrette and they got me to eat cheese that wasn't American cheese. They introduced me to yogurts. When we'd get really fed up with [England], we'd all go to France. It was beautiful. The weather was so much better and the food was light years better than the English food, so that's really where I got turned onto French food. I kind of lived in France during vacations, because I didn't have enough money to come home. Particularly in Burgundy. I had one friend whose parents were professors of English, so that made it very easy for me because they were showing me the culture. And her sister was a famous movie star, \u003ca href=\"http://www.imdb.com/name/nm0415283/\">Claude Jade\u003c/a>... I met people like \u003ca href=\"http://www.youtube.com/p.swf?video_id=bJIZu37Hfr0&eurl=http%3A//www.google.com/search%3Fq%3Djacques%2520brel%26sourceid%3Dmozilla2%26ie%3Dutf-8%26oe%3Dutf-8&iurl=http%3A//img.youtube.com/vi/bJIZu37Hfr0/2.jpg&t=OEgsToPDskJVd9u5QTz9Z5uyTMln6Rdw\">Jacques Brel\u003c/a>. It was quite fun.\u003c/p>\n\u003cp>I then went in the Peace Corps (in Thailand) because I didn't want to come back to the States-- the whole war thing was going on-- and I still had my wanderlust.\u003c/p>\n\u003cp>When I eventually came back-- it was about eight years later-- I had a Liberal Arts degree in English, a former Peace Corps volunteer, it was 1974 and we were in a recession in New York City and nobody would give me a job, so my father had this trade school and I went to work as a receptionist. I worked my way up through the administration and eventually got to be an expert in student financial aid. I sat on the National Association of Student Financial Aid Administrators and I also sat on the board of directors for our accrediting agency for all the trade schools in the United States, and because of that, I was invited to see the top trade schools in Europe and, in France. They showed us the top professional cooking school, run by the French government.\u003c/p>\n\u003cp>See? There was a method for all this madness walking you through this.\u003c/p>\n\u003cp>So... I convinced my father that we should open a cooking school and use the French school-- not only as a model--but we actually paid the French government for the curriculum, they brought over the teachers and they maintained the quality control. The French chefs in New York went crazy because it was the same training they had. They just couldn't believe it was going to be made available in America... The very first class, I had Bobby Flay in.\u003c/p>\n\u003cp>MP: I heard he was trouble.\u003c/p>\n\u003cp>DH: He was voted the least likely to succeed. He has since made a scholorship at the school for kids who hate high school, because he hated high school. When we did this-- we did the scholarship with the City of New York, with the Board of Education-- and he sat down with all these superintendants and high school principals who were so excited to meet him, he just sat there shivering and said, \"Any other time I've been with a principal was not for a good thing.\"\u003c/p>\n\u003cp>MP: I hear you like to entertain. What are some Dorothy Cann Hamilton signature dishes?\u003c/p>\n\u003cp>DH: I have a house on a lake... up in Connecticut...\u003c/p>\n\u003cp>MP: Is this connected with the Inn?\u003c/p>\n\u003cp>DH: Well, the Inn only existed for a year.\u003c/p>\n\u003cp>MP: Awww...\u003c/p>\n\u003cp>DH: Yes, we said it was like a fire hose with dollar bills coming out of it. It's a seasonal\u003cbr>business and you really have to be an owner/operator to make that thing work and we had day jobs, thank-you-very-much, so we realized we'd better cut our losses. It was great while it was there. People still talk about it...\u003c/p>\n\u003cp>MP: I didn't know it only lasted a year. I had this image of you and your husband running around like Bob Newhart and Mary Frann except, you know, in better sweaters.\u003c/p>\n\u003cp>DH: We did run around. And not necessarily in better sweaters...\u003c/p>\n\u003cp>But anyway, one of the things I loved to do... I'm afraid to swim across the lake...I love to swim, but there are so many boats. I'm just afraid I'm going to get hit by a boat, because you can't really see people swimming. So I came up with this thing called The Ladies' Swim Across the Lake. There's about twenty of us who stay over on a Monday. We get the men in rowboats... and what-have-you on either side-- sort of like an honor guard-- and we can swim the whole lake. They all swim across and back and -- I like to swim, but not that much-- so I swim across and say, \"I have to go cook.\" and I jump in a speed boat and come back before everybody and get all cleaned up and I make paella. I have one of those outdoor stands.--and I don't make the seafood one, I make the chicken one because everyone can eat chicken-- and it's absolutely delicious and now everybody looks forward to that in the summer.\u003c/p>\n\u003cp>MP: Any Dorothy Cann Hamilton signature disasters?\u003c/p>\n\u003cp>DH: Oooh.... you know, I burn things every now and then. You know, what I burn all the time are pinenuts... Fifty percent of the time, I forget they're in the oven. I'm not a toaster pinenut person. I like putting something somewhere and coming back and it's done. Like a chicken.\u003c/p>\n\u003cp>MP: You talked about living in England. That was in Newcastle, right?\u003c/p>\n\u003cp>DH: Right. The coldest place in the world!\u003c/p>\n\u003cp>MP: Practically Scotland and, therefore, possibly worse food. Do you think their cooking has changed at all? Do you still feel the same way?\u003c/p>\n\u003cp>DH: You know, I'm going to offend a lot of English people--\u003c/p>\n\u003cp>MP: Oh, go ahead...\u003c/p>\n\u003cp>DH: They go on today about how good the food is in London. And I know Marco Pierre White is going to be here next week and he has done a lot for English food... however, the general cooking in England I still find to be...really quite disturbing. The old, traditional food I thought was fantastic. Potted shrimps, the beautiful cheeses, you'd go into a pub and get a Ploughman's Lunch. A really good roast beef... If you look at the products in England, they're so fantastic. I go to London and there are better restaurants, but they're not at the level of, say San Francisco or New York...\u003c/p>\n\u003cp>MP: What are some of your favorite restaurants in San Francisco?\u003c/p>\n\u003cp>DH: Well, I went to A16 last night-- I really loved that. And I'm and old time Judy Rogers freak. I love going to Zuni. And I think Gary Danko is a really inspired chef.\u003c/p>\n\u003cp>MP: Is there anything you won't eat?\u003c/p>\n\u003cp>DH: Oh yeah. I hate liver. Not only will I not eat it, I won't sit at a table with someone else eating it. I think it stinks. It smells.\u003c/p>\n\u003cp>MP: Even in pate form?\u003c/p>\n\u003cp>DH: No. I love foie gras. Now that, to me, is one of the world's mysteries... Of course today, we have this issue in the United States with foie gras.\u003c/p>\n\u003cp>First of all, there's the history of how foie gras came about is a bird fell out of the sky-- do you know this story?\u003c/p>\n\u003cp>MP: No, I don't.\u003c/p>\n\u003cp>DH: Well, this is how they discovered foie gras. The Egyptians discovered it. The geese used to migrate and, occasionally, one of the geese died-- had a heart attack? I don't know-- and would fall out of the sky and they would eat the goose. When they opened the goose up, they'd see this enlarged liver because what [the geese] would do before they'd migrate is force a lot of food into themselves. The French people, when I was learning abou this would say (in a French accent), \"Hey, you know, they just eat a lot.\" They don't have a gagging mechanism.\u003c/p>\n\u003cp>The thing that surprised me is that geese get attached to only one person. Only one person can feed them and when this woman-- I was on a goose farm [in France]-- came out, these geese came running to her. You know, they couldn't wait to be fed because it wasn't painful, they were just getting fed more than they should to enlarge their livers. I didn't see any cruelty on the farms in France.\u003c/p>\n\u003cp>Now, the way chickens are raised, and the way beef is being produced in this country, I totally agree. I think there are issues there and we have to get very activist to make sure the food supply is properly taken care of, properly treated and properly slaughtered. But I think to have a blanket notion that foie gras is painful and inhumane... I know otherwise, if it's done on a farm level. I can't really speak for the mass production level.\u003c/p>\n\u003cp>MP: You mentioned being Burgundy, which is a place I've always wanted to eat and drink my way through. Is there some place in the world that you haven't been to that you'd love to eat your way through?\u003c/p>\n\u003cp>DH: I was thinking about that the other day-- in one of my puttering moments-- and I would love to go to Germany for the white asparagus festival... they don't have a green flavor, they have a nutty flavor and then that asparagus flavor, but it's much more subdued... it's very subtle.\u003c/p>\n\u003cp>MP: I suppose we should talk about the show.\u003c/p>\n\u003cp>DH: Oh, the show! Yeah, that's why I'm here, and this is KQED, isn't it? (Laughs)\u003c/p>\n\u003cp>MP: So... twenty-seven guest on twenty-six show. Anyone you missed?\u003c/p>\n\u003cp>DH: Oh, lots! But it wasn't so much that we missed them. I think it was a couple of things. We did all twenty-six shows in three weeks. This is public television and you do not have have a huge budget and you have to make hay while the sun shines, and we did. Some of these people had conflicts and they just couldn't get there. So, bye bye Mario Batali, bye bye Emeril Lagasse, many of them had conflicts. And then there was the other group of people, the \"Dorothy who? You're doing what? I don't think so.\" It wasn't so much in a snotty way, and it wasn't them per se... but it's their handlers. Nowadays, they have agents and this is a brand new show...so a couple of people decided not to go out of the box on this one. But that being said, one of the first people who signed on was Thomas Keller so, once the others heard Thomas was going to be on, they wanted to be there, too.\u003c/p>\n\u003cp>MP: And you're speaking with him tonight.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>DH: Yes, I am! He's an incredibly generous man.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1180147860,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":67,"wordCount":2669},"headData":{"title":"A Conversation with Dorothy Cann Hamilton | KQED","description":"Dorothy Cann Hamilton, host of the PBS hit series Chef's Story, was kind enough to pay KQED a visit prior to her appearance with Thomas Keller at the Commonwealth Club last week. When I was approached to interview her, I immediately said, "Of course I'd do it." When I hung up the phone, I realized","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"622 http://blogs.kqed.org/bayareabites/2007/05/25/a-conversation-with-dorothy-cann-hamilton/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/25/a-conversation-with-dorothy-cann-hamilton/","disqusTitle":"A Conversation with Dorothy Cann Hamilton","path":"/bayareabites/622/a-conversation-with-dorothy-cann-hamilton","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dorothy Cann Hamilton, host of the PBS hit series \u003ca href=\"http://www.chefsstory.com/\">Chef's Story\u003c/a>, was kind enough to pay KQED a visit prior to her appearance with Thomas Keller at the Commonwealth Club last week.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/home-dorothy-711438.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/home-dorothy-711435.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When I was approached to interview her, I immediately said, \"Of course I'd do it.\" When I hung up the phone, I realized that I had absolutely no idea who she was. I don't have telvision reception. Excluding internet access, one might think I lived in a technology-deficient cave.\u003c/p>\n\u003cp>I also remembered that I had never interviewed anyone before.\u003c/p>\n\u003cp>Not knowing anything about someone you are about to interview might be considered a handicap to some. Probably to many. Mercifully, I was given sufficient time for research.\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>As I Googled and studied, I wondered how, as a self-proclaimed member of the food world (though, admittedly, marginally so), could I have not been aware of this woman? Listing but three of her many credentials is enough to make anyone with professed food-worldliness who remains unaware of her existence lie through their teeth and say \"Of course, I know all about her.\":\u003c/p>\n\u003col>\n\u003cli>She is the founder and CEO of the French Culinary Institute.\u003c/li>\n\u003cli>She is the Chairman of the James Beard Foundation.\u003c/li>\n\u003cli>She hosts \"Chef's Story\" on PBS.\u003c/li>\n\u003c/ol>\n\u003cp> When my father called last week, I mentioned the interview. \"That's not the ice skater, is it?\" he asked, only half seriously. I cringe to think how often Dorothy Hamilton endures that question. My father wasn't the only one who made that crack. I was a bit embarrassed that I had never thought of it myself.\u003c/p>\n\u003cp>As I sat in a KQED conference room waiting for Hamilton to arrive, I thought to myself, \"How bright is this for me, who has never interviewed anyone in his life, to be interviewing a woman who interviews famous people on national television?\"\u003c/p>\n\u003cp>It may not have been bright of me, but it was fun. Dorothy Hamilton is not just a doer, but a talker-- and an entertaining one at that.\u003c/p>\n\u003cp>Here are some excerpts from the interview:\u003c/p>\n\u003cp>MP: You're the CEO and Founder of the French Culinary Institute, you're the president--\u003c/p>\n\u003cp>DH: Chairman.\u003c/p>\n\u003cdiv>MP: Chairman of the \u003ca href=\"http://www.jamesbeard.org/\">James Beard Foundation\u003c/a>, you're involved with \u003ca href=\"http://www.abrahamhouse.com/\">Abraham House\u003c/a>, you are now the host of a television show. Do you ever take a day off?\u003c/div>\n\u003cp>\u003c/p>\n\u003cdiv>DH: That's an issue. (Laughs) I don't get a lot of time off, but I don't want a lot of time off. I really enjoy what I do and so I'm happy to do it, and that I have it to do.\u003c/div>\n\u003cp>MP: So no time to play petanque? When you do get a day off, what do you do?\u003c/p>\n\u003cdiv>DH: I garden if I'm in the countryside. I like to travel. I like to hang out... do nothing-- or putter-- maybe that's a better word. I remember when Emma Thompson won her Academy Award she really made an impression on me because when they asked her what she was going to do and she said \"I'm not getting out of my pajamas tomorrow. I'm just going to stay in my pajamas all day\" I thought that sounded like heaven.\u003c/div>\n\u003cp>MP: Well, there's a definite art to puttering... I've been doing a lot of reading about you in the past week or so-- I don't mean it to sound like stalking or anything like that-- but I'm just curious how a girl from Brooklyn ends up founding--\u003c/p>\n\u003cp>DH: -- a French school.\u003c/p>\n\u003cp>MP: Yeah.\u003c/p>\n\u003cp>DH: And I'm not even French!\u003c/p>\n\u003cp>MP: Well, not just a French school, but a French culinary school with one of the best reputations in the world.\u003c/p>\n\u003cp>DH: Well, there's a lot of great people who have come from Brooklyn-- a lot of creative people.\u003c/p>\n\u003cp>MP: Oh, I'm not knocking Brooklyn...\u003c/p>\n\u003cp>DH: It is odd because everybody thinks I'm French and I'm not. How it started was my father ran a trade school in New York. I came from the type of family where my grandparents came from Europe, so I'd heard a lot about it, but I had never been there. And so, in high school, I used to just dream about getting on a plane and going to Europe and the only way I could get my parents to pay for it was if I figured out a way to go to college there. So I got myself into a British University, I got myself a student loan and went over to England.\u003c/p>\n\u003cp>I was very happy to be in England except for two things-- the weather and the food. They were both terrible. It was during the Vietnam War, so everybody hated Amricans-- a bit like today--... and so I actually befriended the French girls, because they hated the French, too. (Laughs)... they taught me how to make a Dijon vinaigrette and they got me to eat cheese that wasn't American cheese. They introduced me to yogurts. When we'd get really fed up with [England], we'd all go to France. It was beautiful. The weather was so much better and the food was light years better than the English food, so that's really where I got turned onto French food. I kind of lived in France during vacations, because I didn't have enough money to come home. Particularly in Burgundy. I had one friend whose parents were professors of English, so that made it very easy for me because they were showing me the culture. And her sister was a famous movie star, \u003ca href=\"http://www.imdb.com/name/nm0415283/\">Claude Jade\u003c/a>... I met people like \u003ca href=\"http://www.youtube.com/p.swf?video_id=bJIZu37Hfr0&eurl=http%3A//www.google.com/search%3Fq%3Djacques%2520brel%26sourceid%3Dmozilla2%26ie%3Dutf-8%26oe%3Dutf-8&iurl=http%3A//img.youtube.com/vi/bJIZu37Hfr0/2.jpg&t=OEgsToPDskJVd9u5QTz9Z5uyTMln6Rdw\">Jacques Brel\u003c/a>. It was quite fun.\u003c/p>\n\u003cp>I then went in the Peace Corps (in Thailand) because I didn't want to come back to the States-- the whole war thing was going on-- and I still had my wanderlust.\u003c/p>\n\u003cp>When I eventually came back-- it was about eight years later-- I had a Liberal Arts degree in English, a former Peace Corps volunteer, it was 1974 and we were in a recession in New York City and nobody would give me a job, so my father had this trade school and I went to work as a receptionist. I worked my way up through the administration and eventually got to be an expert in student financial aid. I sat on the National Association of Student Financial Aid Administrators and I also sat on the board of directors for our accrediting agency for all the trade schools in the United States, and because of that, I was invited to see the top trade schools in Europe and, in France. They showed us the top professional cooking school, run by the French government.\u003c/p>\n\u003cp>See? There was a method for all this madness walking you through this.\u003c/p>\n\u003cp>So... I convinced my father that we should open a cooking school and use the French school-- not only as a model--but we actually paid the French government for the curriculum, they brought over the teachers and they maintained the quality control. The French chefs in New York went crazy because it was the same training they had. They just couldn't believe it was going to be made available in America... The very first class, I had Bobby Flay in.\u003c/p>\n\u003cp>MP: I heard he was trouble.\u003c/p>\n\u003cp>DH: He was voted the least likely to succeed. He has since made a scholorship at the school for kids who hate high school, because he hated high school. When we did this-- we did the scholarship with the City of New York, with the Board of Education-- and he sat down with all these superintendants and high school principals who were so excited to meet him, he just sat there shivering and said, \"Any other time I've been with a principal was not for a good thing.\"\u003c/p>\n\u003cp>MP: I hear you like to entertain. What are some Dorothy Cann Hamilton signature dishes?\u003c/p>\n\u003cp>DH: I have a house on a lake... up in Connecticut...\u003c/p>\n\u003cp>MP: Is this connected with the Inn?\u003c/p>\n\u003cp>DH: Well, the Inn only existed for a year.\u003c/p>\n\u003cp>MP: Awww...\u003c/p>\n\u003cp>DH: Yes, we said it was like a fire hose with dollar bills coming out of it. It's a seasonal\u003cbr>business and you really have to be an owner/operator to make that thing work and we had day jobs, thank-you-very-much, so we realized we'd better cut our losses. It was great while it was there. People still talk about it...\u003c/p>\n\u003cp>MP: I didn't know it only lasted a year. I had this image of you and your husband running around like Bob Newhart and Mary Frann except, you know, in better sweaters.\u003c/p>\n\u003cp>DH: We did run around. And not necessarily in better sweaters...\u003c/p>\n\u003cp>But anyway, one of the things I loved to do... I'm afraid to swim across the lake...I love to swim, but there are so many boats. I'm just afraid I'm going to get hit by a boat, because you can't really see people swimming. So I came up with this thing called The Ladies' Swim Across the Lake. There's about twenty of us who stay over on a Monday. We get the men in rowboats... and what-have-you on either side-- sort of like an honor guard-- and we can swim the whole lake. They all swim across and back and -- I like to swim, but not that much-- so I swim across and say, \"I have to go cook.\" and I jump in a speed boat and come back before everybody and get all cleaned up and I make paella. I have one of those outdoor stands.--and I don't make the seafood one, I make the chicken one because everyone can eat chicken-- and it's absolutely delicious and now everybody looks forward to that in the summer.\u003c/p>\n\u003cp>MP: Any Dorothy Cann Hamilton signature disasters?\u003c/p>\n\u003cp>DH: Oooh.... you know, I burn things every now and then. You know, what I burn all the time are pinenuts... Fifty percent of the time, I forget they're in the oven. I'm not a toaster pinenut person. I like putting something somewhere and coming back and it's done. Like a chicken.\u003c/p>\n\u003cp>MP: You talked about living in England. That was in Newcastle, right?\u003c/p>\n\u003cp>DH: Right. The coldest place in the world!\u003c/p>\n\u003cp>MP: Practically Scotland and, therefore, possibly worse food. Do you think their cooking has changed at all? Do you still feel the same way?\u003c/p>\n\u003cp>DH: You know, I'm going to offend a lot of English people--\u003c/p>\n\u003cp>MP: Oh, go ahead...\u003c/p>\n\u003cp>DH: They go on today about how good the food is in London. And I know Marco Pierre White is going to be here next week and he has done a lot for English food... however, the general cooking in England I still find to be...really quite disturbing. The old, traditional food I thought was fantastic. Potted shrimps, the beautiful cheeses, you'd go into a pub and get a Ploughman's Lunch. A really good roast beef... If you look at the products in England, they're so fantastic. I go to London and there are better restaurants, but they're not at the level of, say San Francisco or New York...\u003c/p>\n\u003cp>MP: What are some of your favorite restaurants in San Francisco?\u003c/p>\n\u003cp>DH: Well, I went to A16 last night-- I really loved that. And I'm and old time Judy Rogers freak. I love going to Zuni. And I think Gary Danko is a really inspired chef.\u003c/p>\n\u003cp>MP: Is there anything you won't eat?\u003c/p>\n\u003cp>DH: Oh yeah. I hate liver. Not only will I not eat it, I won't sit at a table with someone else eating it. I think it stinks. It smells.\u003c/p>\n\u003cp>MP: Even in pate form?\u003c/p>\n\u003cp>DH: No. I love foie gras. Now that, to me, is one of the world's mysteries... Of course today, we have this issue in the United States with foie gras.\u003c/p>\n\u003cp>First of all, there's the history of how foie gras came about is a bird fell out of the sky-- do you know this story?\u003c/p>\n\u003cp>MP: No, I don't.\u003c/p>\n\u003cp>DH: Well, this is how they discovered foie gras. The Egyptians discovered it. The geese used to migrate and, occasionally, one of the geese died-- had a heart attack? I don't know-- and would fall out of the sky and they would eat the goose. When they opened the goose up, they'd see this enlarged liver because what [the geese] would do before they'd migrate is force a lot of food into themselves. The French people, when I was learning abou this would say (in a French accent), \"Hey, you know, they just eat a lot.\" They don't have a gagging mechanism.\u003c/p>\n\u003cp>The thing that surprised me is that geese get attached to only one person. Only one person can feed them and when this woman-- I was on a goose farm [in France]-- came out, these geese came running to her. You know, they couldn't wait to be fed because it wasn't painful, they were just getting fed more than they should to enlarge their livers. I didn't see any cruelty on the farms in France.\u003c/p>\n\u003cp>Now, the way chickens are raised, and the way beef is being produced in this country, I totally agree. I think there are issues there and we have to get very activist to make sure the food supply is properly taken care of, properly treated and properly slaughtered. But I think to have a blanket notion that foie gras is painful and inhumane... I know otherwise, if it's done on a farm level. I can't really speak for the mass production level.\u003c/p>\n\u003cp>MP: You mentioned being Burgundy, which is a place I've always wanted to eat and drink my way through. Is there some place in the world that you haven't been to that you'd love to eat your way through?\u003c/p>\n\u003cp>DH: I was thinking about that the other day-- in one of my puttering moments-- and I would love to go to Germany for the white asparagus festival... they don't have a green flavor, they have a nutty flavor and then that asparagus flavor, but it's much more subdued... it's very subtle.\u003c/p>\n\u003cp>MP: I suppose we should talk about the show.\u003c/p>\n\u003cp>DH: Oh, the show! Yeah, that's why I'm here, and this is KQED, isn't it? (Laughs)\u003c/p>\n\u003cp>MP: So... twenty-seven guest on twenty-six show. Anyone you missed?\u003c/p>\n\u003cp>DH: Oh, lots! But it wasn't so much that we missed them. I think it was a couple of things. We did all twenty-six shows in three weeks. This is public television and you do not have have a huge budget and you have to make hay while the sun shines, and we did. Some of these people had conflicts and they just couldn't get there. So, bye bye Mario Batali, bye bye Emeril Lagasse, many of them had conflicts. And then there was the other group of people, the \"Dorothy who? You're doing what? I don't think so.\" It wasn't so much in a snotty way, and it wasn't them per se... but it's their handlers. Nowadays, they have agents and this is a brand new show...so a couple of people decided not to go out of the box on this one. But that being said, one of the first people who signed on was Thomas Keller so, once the others heard Thomas was going to be on, they wanted to be there, too.\u003c/p>\n\u003cp>MP: And you're speaking with him tonight.\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>DH: Yes, I am! He's an incredibly generous man.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/622/a-conversation-with-dorothy-cann-hamilton","authors":["5017"],"tags":["bayareabites_240","bayareabites_241","bayareabites_239","bayareabites_52"],"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? 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