Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup
Under-the-Radar Sonoma Restaurants Locals Love
Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino
Remembering Marcella Hazan, Who Brought A Taste Of Italy To America
Coastal Italian Fare Comes to Jack London Square with Lungomare
Romanesco, the Lady Gaga of Broccoli
Book Review: Lidia's Italy in America
Pasta Puttanesca
Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta
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Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.","avatar":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twitter":"bayareabites","facebook":"bayareabites","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"food","roles":["author"]}],"headData":{"title":"KQED Food Staff | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/bayareabites"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. 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You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135820":{"type":"posts","id":"bayareabites_135820","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135820","score":null,"sort":[1575936742000]},"guestAuthors":[],"slug":"flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","title":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup","publishDate":1575936742,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_133626,news_10966514,bayareabites_78315' label='More servings of silog, malfatti, and Olivier salad']\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B5GFpksBapy/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ","status":"publish","parent":0,"modified":1575938141,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":824},"headData":{"title":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup | KQED","description":"KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135820 https://ww2.kqed.org/bayareabites/?p=135820","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/09/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup/","disqusTitle":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133626,news_10966514,bayareabites_78315","label":"More servings of silog, malfatti, and Olivier salad "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\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>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B5GFpksBapy"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","authors":["11625","5083"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_8770","bayareabites_1763","bayareabites_366","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_16243","bayareabites_9710","bayareabites_16515","bayareabites_330","bayareabites_725","bayareabites_755","bayareabites_16252","bayareabites_16516"],"featImg":"bayareabites_135822","label":"bayareabites"},"bayareabites_129955":{"type":"posts","id":"bayareabites_129955","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129955","score":null,"sort":[1532992032000]},"guestAuthors":[],"slug":"under-the-radar-sonoma-restaurants-locals-love","title":"Under-the-Radar Sonoma Restaurants Locals Love","publishDate":1532992032,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sonoma County has its fair share of blockbuster restaurants and Michelin stars but, like everywhere else, the best way to dine out (at least for those of us with average bank accounts) is to eat like a local. While the hotspot du jour might be appealing, the neighborhood restaurant is where you really get a sense of the local culture and cuisine. The food may not be buzzworthy, but you can count on getting a decent meal.\u003c/p>\n\u003cp>To help hungry travelers and food enthusiasts navigate to the best hidden gems in Sonoma Wine Country, we asked readers, chefs, friends, and people in the know to share their most-trusted haunts.\u003c/p>\n\u003cp>\u003cb>The Big Salad: Zoftig Eatery\u003c/b>\u003cbr>\n57 Montgomery Drive, Santa Rosa\u003cbr>\n707-521-9554\u003cbr>\n\u003ca href=\"https://www.zoftigeatery.com/\">zoftigeatery.com\u003c/a>\u003c/p>\n\u003cp>There’s a lot to love about this farm-to-table noshery, but their DIY giant salads are perhaps our favorite workday lunch. For $9.95, you can pick from mixed greens, chicories, arugula and kale, along with roasted chicken or tuna poke, nine kinds of dressing (we love the soy ginger or black pepper buttermilk), and five additional toppings that include paprika roasted cauliflower, mango, lentils, grilled mushrooms, pumpkin seeds, Pt. Reyes blue cheese or goat Gouda along with the usual suspects like carrots, onions and cucumbers. If you want a chef-ier salad, the Hanna ($11) includes argula, kale, quinoa, cucumbers, chick peas and tahini dressing. Online ordering and delivery available for busy afternoons.\u003c/p>\n\u003cfigure id=\"attachment_129967\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg\" alt=\"The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast\" width=\"533\" height=\"800\" class=\"size-full wp-image-129967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Foraged Flavors: Naked Pig\u003c/b>\u003cbr>\n544 Mendocino Avenue, Santa Rosa\u003cbr>\n707-978-3231\u003cbr>\n\u003ca href=\"thenakedpigcafe.com\">thenakedpigcafe.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ve always loved owner Jason and Dalia’s impeccably curated menus, filled with “urban foraged” flowers, fruits and veggies from throughout the nearby neighborhoods. The Eggs Benni ($15) with Meyer lemon Hollandaise, potatoes and salad are hyper-local, and a naturally fermented sparkling wine with a tart, cidery flavor is a fascinating experience.\u003c/p>\n\u003cfigure id=\"attachment_129970\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg\" alt=\"Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-129970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips. \u003ccite>( John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Succulent Ceviche: Sazon Peruvian Cuisine\u003c/b>\u003cbr>\n1129 Sebastopol Road, Santa Rosa\u003cbr>\n707-523-4346\u003cbr>\n\u003ca href=\"sazonsr.com\">sazonsr.com\u003c/a>\u003c/p>\n\u003cp>You’ll have to keep a sharp eye out for Sazon Peruvian Cuisine, a cocina secreted away on Sebastopol Avenue in southwest Santa Rosa. The beef-heart skewers, lomo saltado (Peruvian steak frites) and aji de gallina (pulled-chicken stew) are fantastic, but it’s the ceviche we crave. Leche de tigre (tiger’s milk) is the tart, briny, magical citrus marinade that “cooks” the raw seafood in ceviche. Packed with eye-popping flavor, it’s considered by Peruvians to be both aphrodisiac and hangover cure.\u003c/p>\n\u003cfigure id=\"attachment_129962\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg\" alt=\"Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol.\" width=\"1024\" height=\"716\" class=\"size-full wp-image-129962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-520x364.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Sweet and Savory Buns: East Wind Bakery\u003c/b>\u003cbr>\n3851 Sebastopol Road, Santa Rosa\u003cbr>\n707-568-6081\u003cbr>\n\u003ca href=\"eastwindbakery.com\">eastwindbakery.com\u003c/a>\u003c/p>\n\u003cp>Pastry worlds collide at East Wind Bakery, an off-the-beaten-path patisserie in west Santa Rosa, resulting in kimchee- and Chinese sausage-stuffed croissants, garam-masala-spiced sweet buns, Thai chicken pot pies and Japanese milk bread studded with Earl Grey tea. This beautiful little bakery owned by Doug Quick and Tony Tam is an East-meets-West labor of love. Go with a sense of adventure and a hungry belly, and don’t miss the “Sea Foam” coffee, made with a sweet, salty whipped cream and Asian spices.\u003c/p>\n\u003cfigure id=\"attachment_129963\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hana-japanese-fish.jpg\" alt=\"Sushi bar at Hana Japanese Restaurant, Rohnert Park. \" width=\"1024\" height=\"592\" class=\"size-full wp-image-129963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-1020x590.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-960x555.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sushi bar at Hana Japanese Restaurant, Rohnert Park. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fish and Cut Bait: Hana Japanese Restaurant\u003c/b>\u003cbr>\n101 Golf Course Drive, Rohnert Park\u003cbr>\n707-586-0270\u003cbr>\n\u003ca href=\"hanajapanese.com\">hanajapanese.com\u003c/a>\u003c/p>\n\u003cp>One of the best restaurants in Sonoma County is tucked into an unlikely spot in the DoubleTree Plaza shopping mall in Rohnert Park. For the past 25 years, Hana Japanese Restaurant owner Ken Tominaga has sourced the best and freshest raw fish in the world to create mouthwatering nigiri, sushi, and makimono rolls. The menu also includes a wide range of traditional Japanese dishes. Wash it all down with sake chosen by one of the few sake sommeliers around.\u003c/p>\n\u003cfigure id=\"attachment_129960\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/angelos-meats-meatville.jpg\" alt=\"Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-129960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Meatville Outside of Eggtown: Angelo's Meats\u003c/b>\u003cbr>\n2700 Adobe Road, Petaluma\u003cbr>\n707-763-9586\u003cbr>\n\u003ca href=\"angelossmokehouse.com\">angelossmokehouse.com\u003c/a>\u003c/p>\n\u003cp>Drivers typically zip a thousand times past Angelo’s Meats, a workmanlike compound on pastoral Adobe Road east of Petaluma, before finally obeying the impulse to pull up to Angelo Ibleto’s shop. So many opportunities lost! Angelo’s is an unadorned gastronomical paradise of sausage, bacon and other smoked meats. Accept a taste of one of Ibleto’s jerkies, made with flank steak, and see how long you can go before stopping by again.\u003c/p>\n\u003cfigure id=\"attachment_129969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg\" alt=\"Hot dogs from Roy's Chicago Dogs.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-129969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-520x334.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hot dogs from Roy's Chicago Dogs. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Wiener Wonderland: Roy's Chicago Dogs at the Yard\u003c/b>\u003cbr>\n84 Corona Road, Petaluma\u003cbr>\n707-774-1574\u003c/p>\n\u003cp>It’s a tiny, sit-at-the-counter joint remotely located on the grounds of the Petaluma Livestock Auction Yard, but Roy’s Chicago Doggery & Italian Beef offers more than 1,000 variations of Vienna Beef franks for aficionados of the meat form. Consider the traditional all-beef wiener, a half-pound “Home Wrecker,” a spicy fire dog or a Polish dog. Then load up with the 50 topping options, such as homemade pineapple mustard, Hell Fire sauce, shaved pastrami, chili, onion rings and blue cheese. Also worth howling about: homemade pies and deep-fried Oreos.\u003c/p>\n\u003cfigure id=\"attachment_129965\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/juanita-juanita.jpg\" alt=\"Al Pastor and Chicken Tacos served at Juanita Juanita\" width=\"1024\" height=\"593\" class=\"size-full wp-image-129965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-1020x591.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-960x556.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Al Pastor and Chicken Tacos served at Juanita Juanita \u003ccite>(Christa Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Offbeat Cantina: Juanita Juanita\u003c/b>\u003cbr>\n19114 Arnold Drive, Sonoma\u003cbr>\n707-935-3981\u003c/p>\n\u003cp>There’s no shortage of great taco trucks and taquerias around the town of Sonoma but we can’t help but love the locals-only vibe at this offbeat cantina where you can grab a cold one and stuff you face al pastor and carne asada tacos. Going solo tonight? Feel free to try their Garlic Garlic Burrito with a pungent garlic-walnut paste and all the other fixings. If you need a late-night gordita or burrito, hit up La Bamba Taco Truck at the Larbre Automotive Lot in Boyes Hot Springs-but expect a wait.\u003c/p>\n\u003cfigure id=\"attachment_129966\" class=\"wp-caption aligncenter\" style=\"max-width: 910px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg\" alt=\"Chicken marsala from Mamma Tanino's Ristorante\" width=\"910\" height=\"607\" class=\"size-full wp-image-129966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg 910w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-520x347.jpg 520w\" sizes=\"(max-width: 910px) 100vw, 910px\">\u003cfigcaption class=\"wp-caption-text\">Chicken marsala from Mamma Tanino's Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Mangia, Mangia: Mamma Tanino's Ristorante\u003c/b>\u003cbr>\n500 W. Napa St., Suite 512, Sonoma\u003cbr>\n707-933-8826\u003cbr>\n\u003ca>mammataninos.com\u003c/a>\u003c/p>\n\u003cp>Good old spaghetti and meatballs from Gaetano and Kim Patrinostro await in an unlikely location, Mamma Tanino’s Ristorante in the Valley Mart Shopping Center in Sonoma. Chef Gaetano brings his Sicilian flavors to the strip mall, presented in a simple, cozy trattoria with a straightforward menu of classics such as chicken Marsala and linguine in clam sauce. The cheerful spot oozes charm and honest good flavors, and the $15 dinner offered from 5 to 5:30 p.m., Tuesday through Saturday, is an early bird's dream bargain. Choices might include prawns, chicken, and stuffed pasta, served with salad and homemade bread.\u003c/p>\n\u003cfigure id=\"attachment_129971\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg\" alt=\"Krikit Morris bags some scones at Wild Flour Bread\" width=\"1024\" height=\"698\" class=\"size-full wp-image-129971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-960x654.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-520x354.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Krikit Morris bags some scones at Wild Flour Bread \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Itty Bitty Bakery: Wild Flour Bread\u003c/b>\u003cbr>\n140 Bohemian Highway, Freestone\u003cbr>\n707-874-2938\u003cbr>\n\u003ca href=\"wildflourbread.com\">wildflourbread.com\u003c/a>\u003c/p>\n\u003cp>Man can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange, and pecan.\u003c/p>\n\u003cfigure id=\"attachment_129961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg\" alt=\"Freshly made pasta from Canneti Roadhouse\" width=\"1000\" height=\"667\" class=\"size-full wp-image-129961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Freshly made pasta from Canneti Roadhouse \u003ccite>(Canneti Roadhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Pasta Passion: Canneti Roadhouse\u003c/b>\u003cbr>\n6675 Front St., Forestville\u003cbr>\n707-887-2232\u003cbr>\n\u003ca href=\"cannetirestaurant.com\">cannetirestaurant.com\u003c/a>\u003c/p>\n\u003cp>Blink and you might miss Canneti Roadhouse, a tiny eatery in tiny Forestville. If you did, it would be a loss. At the heart of this Italian eatery is a pasta-making machine, which Italian-born chef Francesco Torre masters for handmade ravioli stuffed with hand-pulled mozzarella in clam sauce, and fresh-made pennette pasta with slow-braised rabbit ragout and porcini mushrooms. There’s even gluten-free pasta made from chickpeas or eggplant. Don’t believe there’s much difference between lovingly made noodles and store-bought? One bite of this al dente bliss will set you straight.\u003c/p>\n\u003cfigure id=\"attachment_129964\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg\" alt=\"Howard's Cafe is a popular spot in Occidental. \" width=\"1024\" height=\"669\" class=\"size-full wp-image-129964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Howard's Cafe is a popular spot in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fine Feast with Fido: Howard's Station Cafe\u003c/b>\u003cbr>\n3611 Bohemian Highway, Occidental\u003cbr>\n707-874-2838\u003c/p>\n\u003cp>Ask four-legged Fifi where she wants to go for breakfast and she’ll likely bark out, “Howard’s Station Café.” Sure, many Sonoma restaurants are dog-friendly, but how many offer a by-request, canine-only menu? Pups will drool over the doggie delights served on the restaurant’s porch, wagging as they scarf the bow-wow burger ($2.95), kibbles and sausage gravy ($2.25), a frozen Kong toy stuffed with peanut butter ($5.95) or an organic brown rice bowl with carrots and zucchini ($2.50) for vegetarian dogs. Hit the ATM first: Howard’s is cash only.\u003c/p>\n\u003cfigure id=\"attachment_129968\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/picks-drive-in.jpg\" alt=\"Hit the counter at Pick's Drive In\" width=\"1200\" height=\"807\" class=\"size-full wp-image-129968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hit the counter at Pick's Drive In \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>A Taste of History: Pick's Drive In\u003c/b>\u003cbr>\n117 S Cloverdale Blvd, Cloverdale\u003c/p>\n\u003cp>Open since 1923, Pick's Drive In is a Cloverdale culinary institution. Pick’s is now owned by David Alioto of Healdsburger, who promises that the charms and secret red relish of the historic restaurant will remain, despite updates to the menu. Michael Morrissey, manager of the Cloverdale Municipal Airport, says, “My best Cloverdale memory is of a group of four or five young kids on skateboards riding up to the window at Pick’s Drive In and pooling their change together to buy one milkshake to share. This was maybe ten years ago, but it’s still that way now. If you go to Pick’s right now, I bet that’s what you’ll see.” More things to do in Cloverdale \u003ca>\u003c/a>here.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article was originally published on \u003ca href=\"http://www.sonomamag.com/under-the-radar-restaurants-in-sonoma-county/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Find some of the best under-the-radar restaurants Sonoma County has to offer.","status":"publish","parent":0,"modified":1539806042,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1763},"headData":{"title":"Under-the-Radar Sonoma Restaurants Locals Love | KQED","description":"Find some of the best under-the-radar restaurants Sonoma County has to offer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129955 https://ww2.kqed.org/bayareabites/?p=129955","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/30/under-the-radar-sonoma-restaurants-locals-love/","disqusTitle":"Under-the-Radar Sonoma Restaurants Locals Love","nprByline":"\u003ca href=\"http://www.sonomamag.com/author/heather/\">Heather Irwin\u003c/a> & \u003ca href=\"http://www.sonomamag.com/author/careysweet/\">Carey Sweet\u003c/a>, \u003ca href=\"http://www.sonomamag.com/\">Sonoma Magazine\u003c/a>","path":"/bayareabites/129955/under-the-radar-sonoma-restaurants-locals-love","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sonoma County has its fair share of blockbuster restaurants and Michelin stars but, like everywhere else, the best way to dine out (at least for those of us with average bank accounts) is to eat like a local. While the hotspot du jour might be appealing, the neighborhood restaurant is where you really get a sense of the local culture and cuisine. The food may not be buzzworthy, but you can count on getting a decent meal.\u003c/p>\n\u003cp>To help hungry travelers and food enthusiasts navigate to the best hidden gems in Sonoma Wine Country, we asked readers, chefs, friends, and people in the know to share their most-trusted haunts.\u003c/p>\n\u003cp>\u003cb>The Big Salad: Zoftig Eatery\u003c/b>\u003cbr>\n57 Montgomery Drive, Santa Rosa\u003cbr>\n707-521-9554\u003cbr>\n\u003ca href=\"https://www.zoftigeatery.com/\">zoftigeatery.com\u003c/a>\u003c/p>\n\u003cp>There’s a lot to love about this farm-to-table noshery, but their DIY giant salads are perhaps our favorite workday lunch. For $9.95, you can pick from mixed greens, chicories, arugula and kale, along with roasted chicken or tuna poke, nine kinds of dressing (we love the soy ginger or black pepper buttermilk), and five additional toppings that include paprika roasted cauliflower, mango, lentils, grilled mushrooms, pumpkin seeds, Pt. Reyes blue cheese or goat Gouda along with the usual suspects like carrots, onions and cucumbers. If you want a chef-ier salad, the Hanna ($11) includes argula, kale, quinoa, cucumbers, chick peas and tahini dressing. Online ordering and delivery available for busy afternoons.\u003c/p>\n\u003cfigure id=\"attachment_129967\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg\" alt=\"The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast\" width=\"533\" height=\"800\" class=\"size-full wp-image-129967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Foraged Flavors: Naked Pig\u003c/b>\u003cbr>\n544 Mendocino Avenue, Santa Rosa\u003cbr>\n707-978-3231\u003cbr>\n\u003ca href=\"thenakedpigcafe.com\">thenakedpigcafe.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ve always loved owner Jason and Dalia’s impeccably curated menus, filled with “urban foraged” flowers, fruits and veggies from throughout the nearby neighborhoods. The Eggs Benni ($15) with Meyer lemon Hollandaise, potatoes and salad are hyper-local, and a naturally fermented sparkling wine with a tart, cidery flavor is a fascinating experience.\u003c/p>\n\u003cfigure id=\"attachment_129970\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg\" alt=\"Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-129970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips. \u003ccite>( John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Succulent Ceviche: Sazon Peruvian Cuisine\u003c/b>\u003cbr>\n1129 Sebastopol Road, Santa Rosa\u003cbr>\n707-523-4346\u003cbr>\n\u003ca href=\"sazonsr.com\">sazonsr.com\u003c/a>\u003c/p>\n\u003cp>You’ll have to keep a sharp eye out for Sazon Peruvian Cuisine, a cocina secreted away on Sebastopol Avenue in southwest Santa Rosa. The beef-heart skewers, lomo saltado (Peruvian steak frites) and aji de gallina (pulled-chicken stew) are fantastic, but it’s the ceviche we crave. Leche de tigre (tiger’s milk) is the tart, briny, magical citrus marinade that “cooks” the raw seafood in ceviche. Packed with eye-popping flavor, it’s considered by Peruvians to be both aphrodisiac and hangover cure.\u003c/p>\n\u003cfigure id=\"attachment_129962\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg\" alt=\"Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol.\" width=\"1024\" height=\"716\" class=\"size-full wp-image-129962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-520x364.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Sweet and Savory Buns: East Wind Bakery\u003c/b>\u003cbr>\n3851 Sebastopol Road, Santa Rosa\u003cbr>\n707-568-6081\u003cbr>\n\u003ca href=\"eastwindbakery.com\">eastwindbakery.com\u003c/a>\u003c/p>\n\u003cp>Pastry worlds collide at East Wind Bakery, an off-the-beaten-path patisserie in west Santa Rosa, resulting in kimchee- and Chinese sausage-stuffed croissants, garam-masala-spiced sweet buns, Thai chicken pot pies and Japanese milk bread studded with Earl Grey tea. This beautiful little bakery owned by Doug Quick and Tony Tam is an East-meets-West labor of love. Go with a sense of adventure and a hungry belly, and don’t miss the “Sea Foam” coffee, made with a sweet, salty whipped cream and Asian spices.\u003c/p>\n\u003cfigure id=\"attachment_129963\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hana-japanese-fish.jpg\" alt=\"Sushi bar at Hana Japanese Restaurant, Rohnert Park. \" width=\"1024\" height=\"592\" class=\"size-full wp-image-129963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-1020x590.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-960x555.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sushi bar at Hana Japanese Restaurant, Rohnert Park. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fish and Cut Bait: Hana Japanese Restaurant\u003c/b>\u003cbr>\n101 Golf Course Drive, Rohnert Park\u003cbr>\n707-586-0270\u003cbr>\n\u003ca href=\"hanajapanese.com\">hanajapanese.com\u003c/a>\u003c/p>\n\u003cp>One of the best restaurants in Sonoma County is tucked into an unlikely spot in the DoubleTree Plaza shopping mall in Rohnert Park. For the past 25 years, Hana Japanese Restaurant owner Ken Tominaga has sourced the best and freshest raw fish in the world to create mouthwatering nigiri, sushi, and makimono rolls. The menu also includes a wide range of traditional Japanese dishes. Wash it all down with sake chosen by one of the few sake sommeliers around.\u003c/p>\n\u003cfigure id=\"attachment_129960\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/angelos-meats-meatville.jpg\" alt=\"Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-129960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Meatville Outside of Eggtown: Angelo's Meats\u003c/b>\u003cbr>\n2700 Adobe Road, Petaluma\u003cbr>\n707-763-9586\u003cbr>\n\u003ca href=\"angelossmokehouse.com\">angelossmokehouse.com\u003c/a>\u003c/p>\n\u003cp>Drivers typically zip a thousand times past Angelo’s Meats, a workmanlike compound on pastoral Adobe Road east of Petaluma, before finally obeying the impulse to pull up to Angelo Ibleto’s shop. So many opportunities lost! Angelo’s is an unadorned gastronomical paradise of sausage, bacon and other smoked meats. Accept a taste of one of Ibleto’s jerkies, made with flank steak, and see how long you can go before stopping by again.\u003c/p>\n\u003cfigure id=\"attachment_129969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg\" alt=\"Hot dogs from Roy's Chicago Dogs.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-129969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-520x334.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hot dogs from Roy's Chicago Dogs. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Wiener Wonderland: Roy's Chicago Dogs at the Yard\u003c/b>\u003cbr>\n84 Corona Road, Petaluma\u003cbr>\n707-774-1574\u003c/p>\n\u003cp>It’s a tiny, sit-at-the-counter joint remotely located on the grounds of the Petaluma Livestock Auction Yard, but Roy’s Chicago Doggery & Italian Beef offers more than 1,000 variations of Vienna Beef franks for aficionados of the meat form. Consider the traditional all-beef wiener, a half-pound “Home Wrecker,” a spicy fire dog or a Polish dog. Then load up with the 50 topping options, such as homemade pineapple mustard, Hell Fire sauce, shaved pastrami, chili, onion rings and blue cheese. Also worth howling about: homemade pies and deep-fried Oreos.\u003c/p>\n\u003cfigure id=\"attachment_129965\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/juanita-juanita.jpg\" alt=\"Al Pastor and Chicken Tacos served at Juanita Juanita\" width=\"1024\" height=\"593\" class=\"size-full wp-image-129965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-1020x591.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-960x556.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Al Pastor and Chicken Tacos served at Juanita Juanita \u003ccite>(Christa Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Offbeat Cantina: Juanita Juanita\u003c/b>\u003cbr>\n19114 Arnold Drive, Sonoma\u003cbr>\n707-935-3981\u003c/p>\n\u003cp>There’s no shortage of great taco trucks and taquerias around the town of Sonoma but we can’t help but love the locals-only vibe at this offbeat cantina where you can grab a cold one and stuff you face al pastor and carne asada tacos. Going solo tonight? Feel free to try their Garlic Garlic Burrito with a pungent garlic-walnut paste and all the other fixings. If you need a late-night gordita or burrito, hit up La Bamba Taco Truck at the Larbre Automotive Lot in Boyes Hot Springs-but expect a wait.\u003c/p>\n\u003cfigure id=\"attachment_129966\" class=\"wp-caption aligncenter\" style=\"max-width: 910px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg\" alt=\"Chicken marsala from Mamma Tanino's Ristorante\" width=\"910\" height=\"607\" class=\"size-full wp-image-129966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg 910w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-520x347.jpg 520w\" sizes=\"(max-width: 910px) 100vw, 910px\">\u003cfigcaption class=\"wp-caption-text\">Chicken marsala from Mamma Tanino's Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Mangia, Mangia: Mamma Tanino's Ristorante\u003c/b>\u003cbr>\n500 W. Napa St., Suite 512, Sonoma\u003cbr>\n707-933-8826\u003cbr>\n\u003ca>mammataninos.com\u003c/a>\u003c/p>\n\u003cp>Good old spaghetti and meatballs from Gaetano and Kim Patrinostro await in an unlikely location, Mamma Tanino’s Ristorante in the Valley Mart Shopping Center in Sonoma. Chef Gaetano brings his Sicilian flavors to the strip mall, presented in a simple, cozy trattoria with a straightforward menu of classics such as chicken Marsala and linguine in clam sauce. The cheerful spot oozes charm and honest good flavors, and the $15 dinner offered from 5 to 5:30 p.m., Tuesday through Saturday, is an early bird's dream bargain. Choices might include prawns, chicken, and stuffed pasta, served with salad and homemade bread.\u003c/p>\n\u003cfigure id=\"attachment_129971\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg\" alt=\"Krikit Morris bags some scones at Wild Flour Bread\" width=\"1024\" height=\"698\" class=\"size-full wp-image-129971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-960x654.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-520x354.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Krikit Morris bags some scones at Wild Flour Bread \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Itty Bitty Bakery: Wild Flour Bread\u003c/b>\u003cbr>\n140 Bohemian Highway, Freestone\u003cbr>\n707-874-2938\u003cbr>\n\u003ca href=\"wildflourbread.com\">wildflourbread.com\u003c/a>\u003c/p>\n\u003cp>Man can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange, and pecan.\u003c/p>\n\u003cfigure id=\"attachment_129961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg\" alt=\"Freshly made pasta from Canneti Roadhouse\" width=\"1000\" height=\"667\" class=\"size-full wp-image-129961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Freshly made pasta from Canneti Roadhouse \u003ccite>(Canneti Roadhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Pasta Passion: Canneti Roadhouse\u003c/b>\u003cbr>\n6675 Front St., Forestville\u003cbr>\n707-887-2232\u003cbr>\n\u003ca href=\"cannetirestaurant.com\">cannetirestaurant.com\u003c/a>\u003c/p>\n\u003cp>Blink and you might miss Canneti Roadhouse, a tiny eatery in tiny Forestville. If you did, it would be a loss. At the heart of this Italian eatery is a pasta-making machine, which Italian-born chef Francesco Torre masters for handmade ravioli stuffed with hand-pulled mozzarella in clam sauce, and fresh-made pennette pasta with slow-braised rabbit ragout and porcini mushrooms. There’s even gluten-free pasta made from chickpeas or eggplant. Don’t believe there’s much difference between lovingly made noodles and store-bought? One bite of this al dente bliss will set you straight.\u003c/p>\n\u003cfigure id=\"attachment_129964\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg\" alt=\"Howard's Cafe is a popular spot in Occidental. \" width=\"1024\" height=\"669\" class=\"size-full wp-image-129964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Howard's Cafe is a popular spot in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fine Feast with Fido: Howard's Station Cafe\u003c/b>\u003cbr>\n3611 Bohemian Highway, Occidental\u003cbr>\n707-874-2838\u003c/p>\n\u003cp>Ask four-legged Fifi where she wants to go for breakfast and she’ll likely bark out, “Howard’s Station Café.” Sure, many Sonoma restaurants are dog-friendly, but how many offer a by-request, canine-only menu? Pups will drool over the doggie delights served on the restaurant’s porch, wagging as they scarf the bow-wow burger ($2.95), kibbles and sausage gravy ($2.25), a frozen Kong toy stuffed with peanut butter ($5.95) or an organic brown rice bowl with carrots and zucchini ($2.50) for vegetarian dogs. Hit the ATM first: Howard’s is cash only.\u003c/p>\n\u003cfigure id=\"attachment_129968\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/picks-drive-in.jpg\" alt=\"Hit the counter at Pick's Drive In\" width=\"1200\" height=\"807\" class=\"size-full wp-image-129968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hit the counter at Pick's Drive In \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>A Taste of History: Pick's Drive In\u003c/b>\u003cbr>\n117 S Cloverdale Blvd, Cloverdale\u003c/p>\n\u003cp>Open since 1923, Pick's Drive In is a Cloverdale culinary institution. Pick’s is now owned by David Alioto of Healdsburger, who promises that the charms and secret red relish of the historic restaurant will remain, despite updates to the menu. Michael Morrissey, manager of the Cloverdale Municipal Airport, says, “My best Cloverdale memory is of a group of four or five young kids on skateboards riding up to the window at Pick’s Drive In and pooling their change together to buy one milkshake to share. This was maybe ten years ago, but it’s still that way now. If you go to Pick’s right now, I bet that’s what you’ll see.” More things to do in Cloverdale \u003ca>\u003c/a>here.\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>\u003ci>This article was originally published on \u003ca href=\"http://www.sonomamag.com/under-the-radar-restaurants-in-sonoma-county/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129955/under-the-radar-sonoma-restaurants-locals-love","authors":["byline_bayareabites_129955"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_1875","bayareabites_15155","bayareabites_15156"],"tags":["bayareabites_16244","bayareabites_16243","bayareabites_16220","bayareabites_725","bayareabites_758","bayareabites_14869"],"featImg":"bayareabites_129972","label":"bayareabites"},"bayareabites_82829":{"type":"posts","id":"bayareabites_82829","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82829","score":null,"sort":[1401983211000]},"guestAuthors":[],"slug":"watch-check-please-bay-area-review-lanna-thai-20-spot-chalet-ticino","title":"Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino","publishDate":1401983211,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=D0odpoZUhFo]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Reviewed: Thai cuisine in Livermore, French-influenced California small plates in San Francisco, and Swiss-Italian cuisine in Foster City","status":"publish","parent":0,"modified":1546991561,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":179},"headData":{"title":"Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino | KQED","description":"Reviewed: Thai cuisine in Livermore, French-influenced California small plates in San Francisco, and Swiss-Italian cuisine in Foster City","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"82829 http://blogs.kqed.org/bayareabites/?p=82829","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/05/watch-check-please-bay-area-review-lanna-thai-20-spot-chalet-ticino/","disqusTitle":"Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino","path":"/bayareabites/82829/watch-check-please-bay-area-review-lanna-thai-20-spot-chalet-ticino","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/D0odpoZUhFo'\n title='//www.youtube.com/embed/D0odpoZUhFo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82829/watch-check-please-bay-area-review-lanna-thai-20-spot-chalet-ticino","authors":["5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13306","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_119"],"tags":["bayareabites_763","bayareabites_725","bayareabites_14745","bayareabites_1190"],"featImg":"bayareabites_82852","label":"bayareabites"},"bayareabites_71298":{"type":"posts","id":"bayareabites_71298","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71298","score":null,"sort":[1380570019000]},"guestAuthors":[],"slug":"remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america","title":"Remembering Marcella Hazan, Who Brought A Taste Of Italy To America","publishDate":1380570019,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71311\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\" alt=\"Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-71311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>\u003cem>Marcella Hazan, whose cookbooks helped revolutionize Americans' conceptions of what real Italian cooking tasted like, \u003ca href=\"http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?pagewanted=all&_r=0\">died Sunday\u003c/a> at her home in Longboat Key, Fla. She was 89.\u003c/em>\u003c/p>\n\u003cp>\u003cem>As my colleague Linda Wertheimer noted in a \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">2010 profile\u003c/a> of Hazan, \"When Marcella Hazan came to America, Parmesan cheese came in cans, we'd never met balsamic vinegar. Marcella Hazan showed us that Italian cooking is simple, healthy and splendid.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ironically, Hazan had little interest in food growing up — she was a trained biologist. But meeting her future husband changed all that, as Hazan told Wertheimer in 2010\u003c/em>\u003cem>. We reprint the NPR.org story that accompanied that interview in its entirety below. You can also listen to this \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4274897\">2005 story\u003c/a> from the NPR archives in which Scott Simon visited Hazan in the kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story from December 28, 2010\u003c/strong> on \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2010/12/20101228_me_03.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Marcella Hazan came to the United States in 1955, one of her first priorities was figuring out how she would feed her husband, Victor. The American grocery stores, with all their canned goods and prepackaged foods, were a far cry from the markets of her Italian homeland, where fresh produce, meats and fish were easy to find.\u003c/p>\n\u003cfigure id=\"attachment_71312\" class=\"wp-caption alignleft\" style=\"max-width: 356px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\" alt=\"Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\" width=\"356\" height=\"500\" class=\"size-full wp-image-71312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\u003c/figcaption>\u003c/figure>\n\u003cp>\"I never saw a supermarket in Italy,\" she tells NPR's Linda Wertheimer. \"The chicken, they were arriving from the farmer and they were alive. And at the supermarket they were very dead; they were wrapped; it was like a coffin. Everything was not natural.\"\u003c/p>\n\u003cp>Despite limited ingredients — and her limited English — she did her best to re-create Italian food as she remembered it. And, in doing so, she tapped into a previously unknown talent: cooking.\u003c/p>\n\u003cp>Growing up, she didn't have much interest in food. She saw it mainly as fuel — getting her through the day and all the activities she enjoyed. But she did not know how to cook and wasn't interested in learning. Her interest lay in the sciences — at university she studied biology, and she took a teaching position after graduation.\u003c/p>\n\u003cp>But meeting her future husband changed all that. Victor Hazan was an American who had been born in Italy and lived there as a child. He had returned to Italy to write — and to eat. This was a man who loved food so much, he began planning his next meal before he'd finished the one he was eating.\u003c/p>\n\u003cp>\"He was always talking about food,\" Marcella remembers. \"For me, a young woman, you think that someone who courts you would talk about other things, not food. Especially when you're not interested in food.\"\u003c/p>\n\u003cp>Nevertheless, Victor successfully wooed Marcella. They married and remained in Italy for a short six months before his parents called him back to New York to help with the family business. They settled in the suburbs of Forest Hills, where Marcella learned to cook out of necessity.\u003c/p>\n\u003cp>She was encouraged by her success re-creating favorite foods from home, and Marcella found herself becoming more interested in cooking. She signed up for a Chinese cooking course — a cuisine that she found to be similar to Italian with its pasta dishes and layers of flavor.\u003c/p>\n\u003cp>A month into the course, the teacher suddenly had to return to China. Marcella's classmates, eager for another class to take, asked Marcella if she would consider teaching them to cook Italian food.\u003c/p>\n\u003cp>She recalls getting home that day and saying to Victor, \"American women are crazy. Look what they asked me.\"\u003c/p>\n\u003cp>He replied, \"Well, you complain that you don't know what to do, that you have free time — why don't you do it?\"\u003c/p>\n\u003cp>Her first cooking classes led to a profile by \u003cem>The New York Times\u003c/em> food critic Craig Claiborne. That, in turn, led to more classes and eventually brought a book publisher to Marcella's doorstep. He asked her if she had thought about writing a cookbook, and she replied that she had not. When the publisher asked why not, she replied, \"Because I don't write in English.\"\u003c/p>\n\u003cp>It was Victor who convinced Marcella that a cookbook was possible. He would act as her translator and editor, and would check the recipes that his wife made up from scratch. As he edited and rewrote, he picked up on details that she sometimes overlooked.\u003c/p>\n\u003cp>Marcella says Victor would often come into the kitchen as she was cooking and interrupt her. \"I don't know,\" he'd point out. \"All the string beans that I eat in this house — they don't have both ends.\"\u003c/p>\n\u003cp>\"Of course they don't have both ends,\" she'd reply. \"I took them out.\"\u003c/p>\n\u003cp>\"But you didn't write that,\" he'd say.\u003c/p>\n\u003cp>Back and forth they went, haggling over small points. But in the end, the attention to detail is what made Marcella's cookbooks — \u003cem>The Classic Italian Cookbook\u003c/em> and six others — so easy for people to use.\u003c/p>\n\u003cp>Those recipes even saved a few romances. A women's magazine ran Marcella's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=132227815#132310637\">\"Roast Chicken with Lemons.\"\u003c/a> The article got an overwhelming number of responses, including a large number from women who said, \"I made this dish for my boyfriend and he proposed.\"\u003c/p>\n\u003cp>The magazine re-ran the recipe, calling it \"Engagement Chicken.\"\u003c/p>\n\u003cp>Those newly engaged couples had a model in Marcella and Victor. They've now been married for almost 55 years, working partners for most of that time. Their partnership has resulted in six cookbooks, cooking schools in both the U.S. and in Italy, and a revolution in the way Americans cook — and eat — Italian food. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Hazan, who died Sunday at age 89, helped revolutionize how Americans cooked and appreciated Italian food. Ironically, Hazan — a biologist by training — had little interest in cooking until she met her husband, who became an indispensable partner in crafting her cookbooks.","status":"publish","parent":0,"modified":1380570019,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1007},"headData":{"title":"Remembering Marcella Hazan, Who Brought A Taste Of Italy To America | KQED","description":"Hazan, who died Sunday at age 89, helped revolutionize how Americans cooked and appreciated Italian food. Ironically, Hazan — a biologist by training — had little interest in cooking until she met her husband, who became an indispensable partner in crafting her cookbooks.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71298 http://blogs.kqed.org/bayareabites/?p=71298","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/30/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america/","disqusTitle":"Remembering Marcella Hazan, Who Brought A Taste Of Italy To America","nprByline":"Maria Godoy","nprStoryId":"227855007","nprApiLink":"http://api.npr.org/query?id=227855007&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america?ft=3&f=227855007","nprRetrievedStory":"1","nprPubDate":"Mon, 30 Sep 2013 15:16:00 -0400","nprStoryDate":"Mon, 30 Sep 2013 15:16:00 -0400","nprLastModifiedDate":"Mon, 30 Sep 2013 15:16:44 -0400","path":"/bayareabites/71298/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2010/12/20101228_me_03.mp3?orgId=1&topicId=1053&ft=3&f=132227815","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71311\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan.jpg\" alt=\"Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-71311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella and Victor Hazan in the kitchen of their home in Longboat Key, Fla. Photo: Laura Krantz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>\u003cem>Marcella Hazan, whose cookbooks helped revolutionize Americans' conceptions of what real Italian cooking tasted like, \u003ca href=\"http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?pagewanted=all&_r=0\">died Sunday\u003c/a> at her home in Longboat Key, Fla. She was 89.\u003c/em>\u003c/p>\n\u003cp>\u003cem>As my colleague Linda Wertheimer noted in a \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">2010 profile\u003c/a> of Hazan, \"When Marcella Hazan came to America, Parmesan cheese came in cans, we'd never met balsamic vinegar. Marcella Hazan showed us that Italian cooking is simple, healthy and splendid.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ironically, Hazan had little interest in food growing up — she was a trained biologist. But meeting her future husband changed all that, as Hazan told Wertheimer in 2010\u003c/em>\u003cem>. We reprint the NPR.org story that accompanied that interview in its entirety below. You can also listen to this \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4274897\">2005 story\u003c/a> from the NPR archives in which Scott Simon visited Hazan in the kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story from December 28, 2010\u003c/strong> on \u003ca href=\"http://www.npr.org/2010/12/28/132227815/long-view-marcella-hazan-brings-italy-to-america\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2010/12/20101228_me_03.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Marcella Hazan came to the United States in 1955, one of her first priorities was figuring out how she would feed her husband, Victor. The American grocery stores, with all their canned goods and prepackaged foods, were a far cry from the markets of her Italian homeland, where fresh produce, meats and fish were easy to find.\u003c/p>\n\u003cfigure id=\"attachment_71312\" class=\"wp-caption alignleft\" style=\"max-width: 356px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/marcella-hazan-retro.jpg\" alt=\"Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\" width=\"356\" height=\"500\" class=\"size-full wp-image-71312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marcella Polini and Victor Hazan in 1952, in her hometown of Cesenatico, Italy, shortly after they met. Photo: Gotham Books\u003c/figcaption>\u003c/figure>\n\u003cp>\"I never saw a supermarket in Italy,\" she tells NPR's Linda Wertheimer. \"The chicken, they were arriving from the farmer and they were alive. And at the supermarket they were very dead; they were wrapped; it was like a coffin. Everything was not natural.\"\u003c/p>\n\u003cp>Despite limited ingredients — and her limited English — she did her best to re-create Italian food as she remembered it. And, in doing so, she tapped into a previously unknown talent: cooking.\u003c/p>\n\u003cp>Growing up, she didn't have much interest in food. She saw it mainly as fuel — getting her through the day and all the activities she enjoyed. But she did not know how to cook and wasn't interested in learning. Her interest lay in the sciences — at university she studied biology, and she took a teaching position after graduation.\u003c/p>\n\u003cp>But meeting her future husband changed all that. Victor Hazan was an American who had been born in Italy and lived there as a child. He had returned to Italy to write — and to eat. This was a man who loved food so much, he began planning his next meal before he'd finished the one he was eating.\u003c/p>\n\u003cp>\"He was always talking about food,\" Marcella remembers. \"For me, a young woman, you think that someone who courts you would talk about other things, not food. Especially when you're not interested in food.\"\u003c/p>\n\u003cp>Nevertheless, Victor successfully wooed Marcella. They married and remained in Italy for a short six months before his parents called him back to New York to help with the family business. They settled in the suburbs of Forest Hills, where Marcella learned to cook out of necessity.\u003c/p>\n\u003cp>She was encouraged by her success re-creating favorite foods from home, and Marcella found herself becoming more interested in cooking. She signed up for a Chinese cooking course — a cuisine that she found to be similar to Italian with its pasta dishes and layers of flavor.\u003c/p>\n\u003cp>A month into the course, the teacher suddenly had to return to China. Marcella's classmates, eager for another class to take, asked Marcella if she would consider teaching them to cook Italian food.\u003c/p>\n\u003cp>She recalls getting home that day and saying to Victor, \"American women are crazy. Look what they asked me.\"\u003c/p>\n\u003cp>He replied, \"Well, you complain that you don't know what to do, that you have free time — why don't you do it?\"\u003c/p>\n\u003cp>Her first cooking classes led to a profile by \u003cem>The New York Times\u003c/em> food critic Craig Claiborne. That, in turn, led to more classes and eventually brought a book publisher to Marcella's doorstep. He asked her if she had thought about writing a cookbook, and she replied that she had not. When the publisher asked why not, she replied, \"Because I don't write in English.\"\u003c/p>\n\u003cp>It was Victor who convinced Marcella that a cookbook was possible. He would act as her translator and editor, and would check the recipes that his wife made up from scratch. As he edited and rewrote, he picked up on details that she sometimes overlooked.\u003c/p>\n\u003cp>Marcella says Victor would often come into the kitchen as she was cooking and interrupt her. \"I don't know,\" he'd point out. \"All the string beans that I eat in this house — they don't have both ends.\"\u003c/p>\n\u003cp>\"Of course they don't have both ends,\" she'd reply. \"I took them out.\"\u003c/p>\n\u003cp>\"But you didn't write that,\" he'd say.\u003c/p>\n\u003cp>Back and forth they went, haggling over small points. But in the end, the attention to detail is what made Marcella's cookbooks — \u003cem>The Classic Italian Cookbook\u003c/em> and six others — so easy for people to use.\u003c/p>\n\u003cp>Those recipes even saved a few romances. A women's magazine ran Marcella's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=132227815#132310637\">\"Roast Chicken with Lemons.\"\u003c/a> The article got an overwhelming number of responses, including a large number from women who said, \"I made this dish for my boyfriend and he proposed.\"\u003c/p>\n\u003cp>The magazine re-ran the recipe, calling it \"Engagement Chicken.\"\u003c/p>\n\u003cp>Those newly engaged couples had a model in Marcella and Victor. They've now been married for almost 55 years, working partners for most of that time. Their partnership has resulted in six cookbooks, cooking schools in both the U.S. and in Italy, and a revolution in the way Americans cook — and eat — Italian food. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71298/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america","authors":["byline_bayareabites_71298"],"categories":["bayareabites_63","bayareabites_588","bayareabites_2090","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_725","bayareabites_4080","bayareabites_10921"],"featImg":"bayareabites_71310","label":"bayareabites"},"bayareabites_55625":{"type":"posts","id":"bayareabites_55625","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55625","score":null,"sort":[1360354204000]},"guestAuthors":[],"slug":"coastal-italian-fare-comes-to-jack-london-square-with-lungomare","title":"Coastal Italian Fare Comes to Jack London Square with Lungomare","publishDate":1360354204,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A first impression of Lungomare, Jack London Square's new Italian-inspired restaurant from Chop Bar's Chris Pastena.","status":"publish","parent":0,"modified":1360642388,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":47,"wordCount":1102},"headData":{"title":"Coastal Italian Fare Comes to Jack London Square with Lungomare | KQED","description":"A first impression of Lungomare, Jack London Square's new Italian-inspired restaurant from Chop Bar's Chris Pastena.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55625 http://blogs.kqed.org/bayareabites/?p=55625","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/","disqusTitle":"Coastal Italian Fare Comes to Jack London Square with Lungomare","path":"/bayareabites/55625/coastal-italian-fare-comes-to-jack-london-square-with-lungomare","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \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/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\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>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55625/coastal-italian-fare-comes-to-jack-london-square-with-lungomare","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_10851","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_725","bayareabites_2643","bayareabites_11114","bayareabites_14757","bayareabites_9525"],"featImg":"bayareabites_56301","label":"bayareabites"},"bayareabites_54459":{"type":"posts","id":"bayareabites_54459","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54459","score":null,"sort":[1358363863000]},"guestAuthors":[],"slug":"romanesco-the-lady-gaga-of-broccoli","title":"Romanesco, the Lady Gaga of Broccoli","publishDate":1358363863,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-16b.jpg\" alt=\"Romanesco\" title=\"Romanesco\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54619\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Romanesco\u003c/strong> is like the Lady Gaga of broccoli. \u003c/p>\n\u003cp>Unapologetic, captivating, a bit peculiar. Certainly there isn’t a more stylish vegetable.\u003c/p>\n\u003cp>With its kaleidoscopic spires and minarets, it looks like it could be some kind of architectural coral from the ocean floor…or Mars. The fractal nature of broccoli romanesco’s structure is quite stunning, and what’s even more remarkable, the number of spirals on a head of romanesco is a Fibonacci number. \u003c/p>\n\u003cp>Sometimes called “Roman cauliflower” the lineage of the vegetable indeed goes back to cauliflower, and it has the same texture of cauliflower, but the flavor is closer to that of broccoli, except more subdued.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I pondered how to cook this beautiful head of romanesco, my mind landed on another classic Roman dish, \u003cem>Cacio e Pepe\u003c/em>, traditionally a simple and satisfying spaghetti dish adorned with just \u003cem>Pecorino Romano\u003c/em> cheese, black pepper, and some olive oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-11b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-11b.jpg\" alt=\"Romanesco Cacio e Pepe\" title=\"Romanesco Cacio e Pepe\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54622\">\u003c/a>\u003c/p>\n\u003cp>With a few tweaks and coaching from \u003ca href=\"http://www.americastestkitchen.com/recipes/detail.php?docid=21347&_auth_token=ju1iH9svTRzm4E0cme8%2brQnc%2bJUEx3MqCGX14pwTgU0UzjIKiPa%2fGsKhR0o%2bzONh0OU7GrTaWO0DJ9cBx0wD73x2%2b%2f26k8mT7VR33NKJKEeoMVAsIuCHVSC636IfiCc46XGJIbVm%2fZm81k0VzpxGjlBRXorPynK1mjgTjlGDhis%3d&persist=1\">America’s Test Kitchen\u003c/a> and \u003ca href=\"http://www.seriouseats.com/recipes/2009/10/seriously-italian-broccoli-romanesco-recipes.html\">Serious Eats\u003c/a>, a properly Roman dish was born: \u003cstrong>Romanesco Cacio e Pepe\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-23b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-23b.jpg\" alt=\"Broccoli Romanesco\" title=\"Broccoli Romanesco\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54623\">\u003c/a>\u003c/p>\n\u003cp>I traded in the spaghetti strands for bite-sized \u003cem>orecchiette\u003c/em> to match the shape of the romanesco florets I’d be tossing into the pasta. The chew of the \u003cem>al dente orecchiette\u003c/em> was wonderful and the little indentations in them held just the right amount of sauce inside. \u003cem>Pecorino Romano\u003c/em> is the classic cheese used, but I’m a \u003cem>Parmigiano Reggiano\u003c/em> lover so I used half and half in this. The combination is great – you get that sheep’s milk tang from one and that sweet, round nuttiness from the other. Although it will be a bit more expensive, I recommend using the real imported stuff. In a dish like this where there are just a handful of ingredients, the flavors of each really shine and I think you’ll be able to taste the difference. \u003c/p>\n\u003cp>As for the romanesco, simple is the name of the game here, so I just did a quick blanch to cook them through, and finished them in a sauté of olive oil fragrant with slivers of garlic.\u003c/p>\n\u003cp>A few bites in, I realized why this combination of flavors tasted so familiar. When you were little, did you ever have Mac 'n' Cheese with little bits of broccoli mixed in? Well, yeah, this is like the grown and sexy, Roman version. \u003cem>Buon appetito\u003c/em> to that! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-2b.jpg\" alt=\"Romanesco Cacio e Pepe\" title=\"Romanesco Cacio e Pepe\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Romanesco Cacio e Pepe\u003c/strong>\u003cbr>\n\u003cem>A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil. Since the ingredients are few, using real imported Pecorino Romano and Parmigiano Reggiano will make a noticeable difference here. Bon appetito!\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 head of broccoli romanesco\u003cbr>\n1 clove garlic\u003cbr>\n4 ounces Pecorino Romano cheese, 2 ounces finely grated and 2 ounces coarsely grated (about 1 cup of each)\u003cbr>\n2 ounces Parmigiano Reggiano cheese, finely grated (about 1 cup)\u003cbr>\n1 pound orecchiette pasta\u003cbr>\n2 tablespoons heavy cream\u003cbr>\n1 tablespoon + 2 teaspoons extra-virgin olive oil\u003cbr>\n1 1/2 teaspoons finely ground black pepper\u003cbr>\nKosher salt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prep the broccoli romanesco by removing the exterior leaves and core, and separating it into bite-sized florets. Wash the florets and then blanch them in a large pot of boiling, salted water until they just turn tender (about 3 minutes). Shock them in an ice bath or very cold water to stop the cooking. Set aside.\u003c/li>\n\u003cli>Bring a large pot of salted water to boil, and add the pasta. Cook until al dente, giving it a stir every once in awhile to keep the pasta from sticking together.\u003c/li>\n\u003cli>Place the finely grated Pecorino and Parmigiano in a medium bowl, this will be made into a sauce. The coarsely grated Pecorino will be used for garnishing at the end and can be placed in a small serving bowl.\u003c/li>\n\u003cli>Slice the garlic as thin as you can and sauté in 1 tablespoon of olive oil until lightly toasted. The garlic slices will brown quickly so be careful not to let them burn. Add the romanesco florets and a pinch of salt, and sauté briefly, coating them in the olive oil. Set aside until the pasta is done cooking.\u003c/li>\n\u003cli>Drain the pasta, reserving 1 1/2 cups of the cooking water. Return the pasta to the empty pot.\u003c/li>\n\u003cli>Slowly whisk 1 cup reserved pasta cooking water into the finely grated Pecorino and Parmigiano until smooth. Whisk in cream, 2 teaspoons olive oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat.\u003c/li>\n\u003cli>Let pasta rest 1 to 2 minutes, tossing frequently. The sauce will thicken a bit as it sets. If it is too thick, add more of the reserved pasta water. Toss in the romanesco. Salt to taste. Top with coarsely grated Pecorino and enjoy immediately!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-12b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-12b.jpg\" alt=\"Romanesco\" title=\"Romanesco\" width=\"400\" class=\"aligncenter size-full wp-image-54625\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil. ","status":"publish","parent":0,"modified":1358632414,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":837},"headData":{"title":"Romanesco, the Lady Gaga of Broccoli | KQED","description":"A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"54459 http://blogs.kqed.org/bayareabites/?p=54459","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/16/romanesco-the-lady-gaga-of-broccoli/","disqusTitle":"Romanesco, the Lady Gaga of Broccoli","path":"/bayareabites/54459/romanesco-the-lady-gaga-of-broccoli","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-16b.jpg\" alt=\"Romanesco\" title=\"Romanesco\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54619\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Romanesco\u003c/strong> is like the Lady Gaga of broccoli. \u003c/p>\n\u003cp>Unapologetic, captivating, a bit peculiar. Certainly there isn’t a more stylish vegetable.\u003c/p>\n\u003cp>With its kaleidoscopic spires and minarets, it looks like it could be some kind of architectural coral from the ocean floor…or Mars. The fractal nature of broccoli romanesco’s structure is quite stunning, and what’s even more remarkable, the number of spirals on a head of romanesco is a Fibonacci number. \u003c/p>\n\u003cp>Sometimes called “Roman cauliflower” the lineage of the vegetable indeed goes back to cauliflower, and it has the same texture of cauliflower, but the flavor is closer to that of broccoli, except more subdued.\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 pondered how to cook this beautiful head of romanesco, my mind landed on another classic Roman dish, \u003cem>Cacio e Pepe\u003c/em>, traditionally a simple and satisfying spaghetti dish adorned with just \u003cem>Pecorino Romano\u003c/em> cheese, black pepper, and some olive oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-11b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-11b.jpg\" alt=\"Romanesco Cacio e Pepe\" title=\"Romanesco Cacio e Pepe\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54622\">\u003c/a>\u003c/p>\n\u003cp>With a few tweaks and coaching from \u003ca href=\"http://www.americastestkitchen.com/recipes/detail.php?docid=21347&_auth_token=ju1iH9svTRzm4E0cme8%2brQnc%2bJUEx3MqCGX14pwTgU0UzjIKiPa%2fGsKhR0o%2bzONh0OU7GrTaWO0DJ9cBx0wD73x2%2b%2f26k8mT7VR33NKJKEeoMVAsIuCHVSC636IfiCc46XGJIbVm%2fZm81k0VzpxGjlBRXorPynK1mjgTjlGDhis%3d&persist=1\">America’s Test Kitchen\u003c/a> and \u003ca href=\"http://www.seriouseats.com/recipes/2009/10/seriously-italian-broccoli-romanesco-recipes.html\">Serious Eats\u003c/a>, a properly Roman dish was born: \u003cstrong>Romanesco Cacio e Pepe\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-23b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-23b.jpg\" alt=\"Broccoli Romanesco\" title=\"Broccoli Romanesco\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54623\">\u003c/a>\u003c/p>\n\u003cp>I traded in the spaghetti strands for bite-sized \u003cem>orecchiette\u003c/em> to match the shape of the romanesco florets I’d be tossing into the pasta. The chew of the \u003cem>al dente orecchiette\u003c/em> was wonderful and the little indentations in them held just the right amount of sauce inside. \u003cem>Pecorino Romano\u003c/em> is the classic cheese used, but I’m a \u003cem>Parmigiano Reggiano\u003c/em> lover so I used half and half in this. The combination is great – you get that sheep’s milk tang from one and that sweet, round nuttiness from the other. Although it will be a bit more expensive, I recommend using the real imported stuff. In a dish like this where there are just a handful of ingredients, the flavors of each really shine and I think you’ll be able to taste the difference. \u003c/p>\n\u003cp>As for the romanesco, simple is the name of the game here, so I just did a quick blanch to cook them through, and finished them in a sauté of olive oil fragrant with slivers of garlic.\u003c/p>\n\u003cp>A few bites in, I realized why this combination of flavors tasted so familiar. When you were little, did you ever have Mac 'n' Cheese with little bits of broccoli mixed in? Well, yeah, this is like the grown and sexy, Roman version. \u003cem>Buon appetito\u003c/em> to that! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-cacio-e-pepe-stephanie-hua-lick-my-spoon-2b.jpg\" alt=\"Romanesco Cacio e Pepe\" title=\"Romanesco Cacio e Pepe\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Romanesco Cacio e Pepe\u003c/strong>\u003cbr>\n\u003cem>A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil. Since the ingredients are few, using real imported Pecorino Romano and Parmigiano Reggiano will make a noticeable difference here. Bon appetito!\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 to 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 head of broccoli romanesco\u003cbr>\n1 clove garlic\u003cbr>\n4 ounces Pecorino Romano cheese, 2 ounces finely grated and 2 ounces coarsely grated (about 1 cup of each)\u003cbr>\n2 ounces Parmigiano Reggiano cheese, finely grated (about 1 cup)\u003cbr>\n1 pound orecchiette pasta\u003cbr>\n2 tablespoons heavy cream\u003cbr>\n1 tablespoon + 2 teaspoons extra-virgin olive oil\u003cbr>\n1 1/2 teaspoons finely ground black pepper\u003cbr>\nKosher salt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prep the broccoli romanesco by removing the exterior leaves and core, and separating it into bite-sized florets. Wash the florets and then blanch them in a large pot of boiling, salted water until they just turn tender (about 3 minutes). Shock them in an ice bath or very cold water to stop the cooking. Set aside.\u003c/li>\n\u003cli>Bring a large pot of salted water to boil, and add the pasta. Cook until al dente, giving it a stir every once in awhile to keep the pasta from sticking together.\u003c/li>\n\u003cli>Place the finely grated Pecorino and Parmigiano in a medium bowl, this will be made into a sauce. The coarsely grated Pecorino will be used for garnishing at the end and can be placed in a small serving bowl.\u003c/li>\n\u003cli>Slice the garlic as thin as you can and sauté in 1 tablespoon of olive oil until lightly toasted. The garlic slices will brown quickly so be careful not to let them burn. Add the romanesco florets and a pinch of salt, and sauté briefly, coating them in the olive oil. Set aside until the pasta is done cooking.\u003c/li>\n\u003cli>Drain the pasta, reserving 1 1/2 cups of the cooking water. Return the pasta to the empty pot.\u003c/li>\n\u003cli>Slowly whisk 1 cup reserved pasta cooking water into the finely grated Pecorino and Parmigiano until smooth. Whisk in cream, 2 teaspoons olive oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat.\u003c/li>\n\u003cli>Let pasta rest 1 to 2 minutes, tossing frequently. The sauce will thicken a bit as it sets. If it is too thick, add more of the reserved pasta water. Toss in the romanesco. Salt to taste. Top with coarsely grated Pecorino and enjoy immediately!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-12b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-13-romanesco-stephanie-hua-lick-my-spoon-12b.jpg\" alt=\"Romanesco\" title=\"Romanesco\" width=\"400\" class=\"aligncenter size-full wp-image-54625\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54459/romanesco-the-lady-gaga-of-broccoli","authors":["5037"],"categories":["bayareabites_12"],"tags":["bayareabites_766","bayareabites_725","bayareabites_8398","bayareabites_755","bayareabites_8849"],"featImg":"bayareabites_54560","label":"bayareabites"},"bayareabites_36704":{"type":"posts","id":"bayareabites_36704","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36704","score":null,"sort":[1324425672000]},"guestAuthors":[],"slug":"book-review-lidias-italy-in-america","title":"Book Review: Lidia's Italy in America","publishDate":1324425672,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Lidias-Italy-America-Matticchio-Bastianich/dp/0307595676/ref=sr_1_1?ie=UTF8&qid=1324420630&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lidia-bookcover-500.jpg\" alt=\"Lidias Italy in America book cover\" title=\"Lidias Italy in America book cover\" width=\"500\" height=\"584\" class=\"alignnone size-full wp-image-36740\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://lidiasitaly.com/\">Lidia Bastianich\u003c/a> and her \u003ca href=\"http://www.lidiacelebratesamerica.com/\">fabulous shows on Italian cooking\u003c/a> have always had a special place in my heart. As an Italian American originally from New York, I love to not only watch Lidia cook up a storm but hear her talk about how Italian food has influenced American culture. Watching Lidia is something my mother and I do together when she visits, and her shows invariably lead to my mother telling animated tales of enormous family meals at her Neapolitan grandparents house in the Bronx and remembrances of my own grandmother’s take on various dishes. But more than that Ms. Bastianich inspires us to get into the kitchen and cook. \u003c/p>\n\u003cp>When I was a kid I didn’t realize that the food I was eating on a daily basis was not actually eaten in Italy. My mother’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Sunday Gravy\u003c/a> was a cherished weekly event and I figured Italians were eating this dish not only in New York and California, but Naples and Palermo as well. Same with her tangy vinegar pepper Chicken Cacciatore and Christmas Eve black olive pizza. It wasn’t until I was older that I realized Italian American food falls into its own special category, full of ingredients that immigrants found after my great grandparents and others traveled through Ellis Island or landed at airports later in the century.\u003c/p>\n\u003cp>You see, it wasn’t until recently that ingredients like \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/01/forever-farro/\">farro\u003c/a>, San Marzano tomatoes and Parmigiano-Reggiano started to appear regularly in American grocery stores. Before this, Italian immigrants and their children were limited to using ingredients that were local to their new homes and often distinctly American in taste. So America’s love for beef led to the aforementioned Sunday Gravy, a rich tomato-based sauce full of meatballs, sausages and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/19/bragiole-on-st-paddys-in-honor-of-my-grandmother-and-father/\">bragiolle\u003c/a> that isn't made in Italy itself. \u003c/p>\n\u003cp>I have quite a few of Lidia Bastianich’s books, but I use them a little differently than my other cookbooks. While I might open up my new \u003ca href=\"http://www.amazon.com/Sunday-Suppers-Lucques-Seasonal-Recipes/dp/1400042151\">\"Sunday Suppers at Lucques\" by Suzanne Goin\u003c/a> or the gorgeous \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">\"Tender\" by Nigel Slater\u003c/a> to drool over the photos and feel inspired to try something new, Lidia’s books are like visiting my grandmother’s and mother’s recipe files. So much is comfortable and familiar, but with the clear difference that they also provide well-detailed instructions -- something my mother and grandmother thought was covered by phrases like “cook until done” or “add a little of this and that until it tastes right” (all said with a heavy Bronx accent).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ms. Bastianich’s new book “\u003ca href=\"http://www.amazon.com/Lidias-Italy-America-Matticchio-Bastianich/dp/0307595676/ref=sr_1_1?ie=UTF8&qid=1324420630&sr=8-1\">Lidia’s Italy in America\u003c/a>,” which she wrote with her daughter Tanya Bastianich Manuali, is no different. The focus here is the unique ways Italian American immigrants interpreted dishes from their homeland throughout the United States. The book is broken down into the standard sections of antipasti, zuppe, pasta, etc., but within are pages that highlight specific specialties from different areas along with descriptions of the Italian American neighborhoods that created them. So in Poultry we find a vignette about Federal Hill in Providence Rhode Island but soon after follows a recipe for Roberto’s Chicken Piccante from a chef on Arthur Avenue in the Bronx (a neighborhood dear to my heart as it’s where my father grew up). The gamut of Italian American cooking is covered with descriptions of the people who make these neighborhoods distinct and some history as well. \u003c/p>\n\u003cp>Although I’ve never met her, Ms. Bastianich’s is sort of like my TV culinary mother. Sweet and nurturing while also firm with her advice and directions, I trust her to help me navigate the path of Italian cookery. I will admit that I have occasionally been disappointed, as I was with the deep dish pizza in this book which was more bread than pizza. I can’t really complain, however, as the recipe says “it is a cross between focaccia and a pizza,\" so she warned me. My suggestion if you make it is to cut the dough in half and add more filling to the top, but remember I’m a Neapolitan-American raised on thin crusts so I’m a bit biased. More often than not, however, I have been quite happy with the results. The baked Rollatini of Sole offered a delightfully lemony take on fish cooked with breadcrumbs and the Italian American Meatloaf is, without a doubt, the best meatloaf I have ever made. My kids and husband raved about it and we all had seconds. Note, however, that the recipe is so big it makes either one incredibly large loaf, or, if you’re like me, one for your own family and one to share with the mom who took your kids for the afternoon.\u003c/p>\n\u003cp>\"Lidia’s Italy in America\" has that type of easy cookbook style I like best when reading recipes I will actually use. The recipes are laid out clearly and are easy to follow. I also enjoyed her stories on American neighborhoods and their Italian citizens. My only criticism is that there are hardly any pictures of food (most are of the people in the neighborhoods she visited). I love recipe photos in cookbooks because it’s reassuring to know what dishes are supposed to look like when you cook them and I felt this book could have used a few more. But that is a minor criticism. As she’s done many times before, Lidia Bastianich has provided a solid compilation of Italian American recipes, this time with an emphasis on those that truly reflect the diverse and eclectic nature of the many types of Italian neighborhoods there are in America. So if you’re in the mood for authentic Italian American recipes from the embodiment of Italian mama-ness, pick up a copy of \"\u003ca href=\"http://www.amazon.com/Lidias-Italy-America-Matticchio-Bastianich/dp/0307595676/ref=sr_1_1?ie=UTF8&qid=1324420630&sr=8-1\">Lidia’s Italy in America\u003c/a>.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/meatloaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/meatloaf.jpg\" alt=\"Italian American Meatloaf\" title=\"Italian American Meatloaf\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36795\">\u003c/a>\u003cbr>\n\u003cem>Italian American Meatloaf, salad and roasted potatoes. Photo by Denise Santoro Lincoln.\u003c/em>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Italian American Meatloaf\u003c/strong> (Polpettone)\u003c/p>\n\u003cp>One would think that meatloaf is very American, but its origins are actually in a German colonial dish of minced pork mixed with cornmeal. Italians serve it a lot as well, and in this rendition the cultures blend deliciously with the addition of a \u003cem>pestata\u003c/em>, a paste of carrots, celery, and onions. Not only does the meatloaf taste delicious, but it is foolproof, moist every time. The leftovers reheat as if just cooked, and Italians love to serve it with roasted potato wedges.\u003c/p>\n\u003cp>\u003cstrong>Serves 10 or more\u003c/strong>\u003c/p>\n\u003cp>2 cups cubes of country bread with crust\u003cbr>\n1 cup milk\u003cbr>\n2 medium carrots, cut into chunks\u003cbr>\n2 medium stalks celery, cut into chunks\u003cbr>\n1 medium onion, cut into chunks\u003cbr>\n1 1/2 pounds ground beef\u003cbr>\n1 1/2 pounds ground pork\u003cbr>\n1 bunch scallions, trimmed and chopped\u003cbr>\n1 cup grated Parmigiano-Reggiano or Grana Padano\u003cbr>\n1 cup marinara sauce or puréed canned tomatoes\u003cbr>\n1/2 cup chopped fresh Italian parsley\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>Preheat the oven to 375 degrees F.\u003c/p>\n\u003cp>Put the bread cubes in a medium bowl, and pour the milk over them. Let the bread soak until it is soft. Meanwhile, combine the carrots, celery, and onion in a food processor, and pulse to make a fine-textured paste or \u003cem>pestata\u003c/em>.\u003c/p>\n\u003cp>When the bread is soft, squeeze out the excess milk and put the bread in a large mixing bowl. Mix the \u003cem>pestata\u003c/em>, ground meats, scallions, grated cheese, marinara sauce, parsley,salt, and oregano with the bread, using your hands to distribute all of the ingredients evenly. Oil a 10-by-15-inch Pyrex or ceramic baking dish with the olive oil. Form the meat mixture into a loaf in the oiled pan.\u003c/p>\n\u003cp>Place in the oven, and bake until browned and cooked through (the center of the meatloaf should read 165 degrees F on an instant-read thermometer), about 1 hour and 15 minutes. Let cool for 10 minutes before slicing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pizza-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pizza-500.jpg\" alt=\"Chicago Deep-Dish Pizza\" title=\"Chicago Deep-Dish Pizza\" width=\"500\" height=\"585\" class=\"alignnone size-full wp-image-36739\">\u003c/a>\u003cbr>\n\u003cem>Chicago Deep-Dish Pizza. Photo: Lidia Matticchio Bastianich.\u003c/em> \u003c/p>\n\u003cp>Recipe: \u003cstrong>Chicago Deep-Dish Pizza\u003c/strong> (Pizza Alta di Chicago)\u003c/p>\n\u003cp>One could call this dish pizza bread, and it is a cross between a focaccia and a pizza. In Sicily, they make a high pizza called \u003cem>sfincione\u003c/em>, topped with tomatoes, oregano, and a few anchovies. It is sold in warm squares as street food from a cart. The idea for deep- dish pizza came from the early Sicilian immigrants that settled in Chicago, although the excessive toppings are not something one would find in Sicily.\u003c/p>\n\u003cp>\u003cstrong>Makes 1 pizza\u003c/strong>\u003c/p>\n\u003cp>FOR THE DOUGH\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n1 packet instant dry yeast (2 1/4 teaspoons)\u003cbr>\n3 1/2 cups all-purpose flour, plus more for kneading the dough\u003cbr>\n1/2 cup fine cornmeal\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/4 cup extra-virgin olive oil, plus more for bowl and pan\u003c/p>\n\u003cp>FOR THE TOPPING\u003cbr>\n4 ounces provolone, sliced\u003cbr>\n4 ounces mozzarella, sliced\u003cbr>\n1 to 1 1/2 cups marinara sauce\u003cbr>\n2 ounces pepperoni, sliced\u003cbr>\n1/2 cup grated Grana Padano or Parmigiano-Reggiano\u003cbr>\n1/2 teaspoon dried oregano\u003c/p>\n\u003cp>Pour 1 cup plus 3 tablespoons warm (90 to 110 degrees F) water into a bowl, then stir in the sugar and yeast. Let sit until the yeast begins to bubble, about 5 minutes.\u003c/p>\n\u003cp>In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine. Pour in the yeast mixture and the olive oil to combine while still mixing. Once the dough comes together, switch to the dough hook, and knead on medium-high speed to make a smooth dough, about 2 to 3 minutes. Add a little more water or fl our as needed to make a soft dough. Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.\u003c/p>\n\u003cp>Preheat oven to 400 degrees F. Punch down the dough, and press it into a 14-x-10-inch oiled baking pan or an oiled 12-inch cast-iron skillet, gently pressing the dough up the sides to make a shell. Fill the shell with an even layer of the provolone and mozzarella, then spread the sauce to cover the cheese completely. Top with the pepperoni, and sprinkle with the grated cheese and oregano. Cover with foil, and bake 45 minutes. Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes more. Let sit about 5 to 10 minutes before cutting into wedges and serving.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes excerpted from Lidia's Italy in America by Lidia Bastianich. Copyright © 2011 by Lidia Bastianich. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.\u003c/em>\u003c/p>\n\u003chr>\n\u003cul>\n\u003cstrong>Related Programs:\u003c/strong>\n\u003cli>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20350\">Lidia Celebrates America -- Holiday Tables & Traditions\u003c/a> on KQED TV tonight 12/20/11 at 8pm. View \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20350\">additional airtimes.\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"In Ms. Basitanich’s new book “Lidia’s Italy in America,” which she wrote with her daughter Tanya Bastianich Manuali, the focus is on the unique ways Italian American immigrants interpreted dishes from their homeland throughout the United States. Watch \"Lidia Celebrates America -- Holiday Tables & Traditions\" on KQED TV. ","status":"publish","parent":0,"modified":1324431111,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1861},"headData":{"title":"Book Review: Lidia's Italy in America | KQED","description":"In Ms. Basitanich’s new book “Lidia’s Italy in America,” which she wrote with her daughter Tanya Bastianich Manuali, the focus is on the unique ways Italian American immigrants interpreted dishes from their homeland throughout the United States. Watch "Lidia Celebrates America -- Holiday Tables & Traditions" on KQED TV. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"36704 http://blogs.kqed.org/bayareabites/?p=36704","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/20/book-review-lidias-italy-in-america/","disqusTitle":"Book Review: Lidia's Italy in America","path":"/bayareabites/36704/book-review-lidias-italy-in-america","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Lidias-Italy-America-Matticchio-Bastianich/dp/0307595676/ref=sr_1_1?ie=UTF8&qid=1324420630&sr=8-1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lidia-bookcover-500.jpg\" alt=\"Lidias Italy in America book cover\" title=\"Lidias Italy in America book cover\" width=\"500\" height=\"584\" class=\"alignnone size-full wp-image-36740\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://lidiasitaly.com/\">Lidia Bastianich\u003c/a> and her \u003ca href=\"http://www.lidiacelebratesamerica.com/\">fabulous shows on Italian cooking\u003c/a> have always had a special place in my heart. As an Italian American originally from New York, I love to not only watch Lidia cook up a storm but hear her talk about how Italian food has influenced American culture. Watching Lidia is something my mother and I do together when she visits, and her shows invariably lead to my mother telling animated tales of enormous family meals at her Neapolitan grandparents house in the Bronx and remembrances of my own grandmother’s take on various dishes. But more than that Ms. Bastianich inspires us to get into the kitchen and cook. \u003c/p>\n\u003cp>When I was a kid I didn’t realize that the food I was eating on a daily basis was not actually eaten in Italy. My mother’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Sunday Gravy\u003c/a> was a cherished weekly event and I figured Italians were eating this dish not only in New York and California, but Naples and Palermo as well. Same with her tangy vinegar pepper Chicken Cacciatore and Christmas Eve black olive pizza. It wasn’t until I was older that I realized Italian American food falls into its own special category, full of ingredients that immigrants found after my great grandparents and others traveled through Ellis Island or landed at airports later in the century.\u003c/p>\n\u003cp>You see, it wasn’t until recently that ingredients like \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/01/forever-farro/\">farro\u003c/a>, San Marzano tomatoes and Parmigiano-Reggiano started to appear regularly in American grocery stores. Before this, Italian immigrants and their children were limited to using ingredients that were local to their new homes and often distinctly American in taste. So America’s love for beef led to the aforementioned Sunday Gravy, a rich tomato-based sauce full of meatballs, sausages and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/19/bragiole-on-st-paddys-in-honor-of-my-grandmother-and-father/\">bragiolle\u003c/a> that isn't made in Italy itself. \u003c/p>\n\u003cp>I have quite a few of Lidia Bastianich’s books, but I use them a little differently than my other cookbooks. While I might open up my new \u003ca href=\"http://www.amazon.com/Sunday-Suppers-Lucques-Seasonal-Recipes/dp/1400042151\">\"Sunday Suppers at Lucques\" by Suzanne Goin\u003c/a> or the gorgeous \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">\"Tender\" by Nigel Slater\u003c/a> to drool over the photos and feel inspired to try something new, Lidia’s books are like visiting my grandmother’s and mother’s recipe files. So much is comfortable and familiar, but with the clear difference that they also provide well-detailed instructions -- something my mother and grandmother thought was covered by phrases like “cook until done” or “add a little of this and that until it tastes right” (all said with a heavy Bronx accent).\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>Ms. Bastianich’s new book “\u003ca href=\"http://www.amazon.com/Lidias-Italy-America-Matticchio-Bastianich/dp/0307595676/ref=sr_1_1?ie=UTF8&qid=1324420630&sr=8-1\">Lidia’s Italy in America\u003c/a>,” which she wrote with her daughter Tanya Bastianich Manuali, is no different. The focus here is the unique ways Italian American immigrants interpreted dishes from their homeland throughout the United States. The book is broken down into the standard sections of antipasti, zuppe, pasta, etc., but within are pages that highlight specific specialties from different areas along with descriptions of the Italian American neighborhoods that created them. So in Poultry we find a vignette about Federal Hill in Providence Rhode Island but soon after follows a recipe for Roberto’s Chicken Piccante from a chef on Arthur Avenue in the Bronx (a neighborhood dear to my heart as it’s where my father grew up). The gamut of Italian American cooking is covered with descriptions of the people who make these neighborhoods distinct and some history as well. \u003c/p>\n\u003cp>Although I’ve never met her, Ms. Bastianich’s is sort of like my TV culinary mother. Sweet and nurturing while also firm with her advice and directions, I trust her to help me navigate the path of Italian cookery. I will admit that I have occasionally been disappointed, as I was with the deep dish pizza in this book which was more bread than pizza. I can’t really complain, however, as the recipe says “it is a cross between focaccia and a pizza,\" so she warned me. My suggestion if you make it is to cut the dough in half and add more filling to the top, but remember I’m a Neapolitan-American raised on thin crusts so I’m a bit biased. More often than not, however, I have been quite happy with the results. The baked Rollatini of Sole offered a delightfully lemony take on fish cooked with breadcrumbs and the Italian American Meatloaf is, without a doubt, the best meatloaf I have ever made. My kids and husband raved about it and we all had seconds. Note, however, that the recipe is so big it makes either one incredibly large loaf, or, if you’re like me, one for your own family and one to share with the mom who took your kids for the afternoon.\u003c/p>\n\u003cp>\"Lidia’s Italy in America\" has that type of easy cookbook style I like best when reading recipes I will actually use. The recipes are laid out clearly and are easy to follow. I also enjoyed her stories on American neighborhoods and their Italian citizens. My only criticism is that there are hardly any pictures of food (most are of the people in the neighborhoods she visited). I love recipe photos in cookbooks because it’s reassuring to know what dishes are supposed to look like when you cook them and I felt this book could have used a few more. But that is a minor criticism. As she’s done many times before, Lidia Bastianich has provided a solid compilation of Italian American recipes, this time with an emphasis on those that truly reflect the diverse and eclectic nature of the many types of Italian neighborhoods there are in America. So if you’re in the mood for authentic Italian American recipes from the embodiment of Italian mama-ness, pick up a copy of \"\u003ca href=\"http://www.amazon.com/Lidias-Italy-America-Matticchio-Bastianich/dp/0307595676/ref=sr_1_1?ie=UTF8&qid=1324420630&sr=8-1\">Lidia’s Italy in America\u003c/a>.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/meatloaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/meatloaf.jpg\" alt=\"Italian American Meatloaf\" title=\"Italian American Meatloaf\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36795\">\u003c/a>\u003cbr>\n\u003cem>Italian American Meatloaf, salad and roasted potatoes. Photo by Denise Santoro Lincoln.\u003c/em>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Italian American Meatloaf\u003c/strong> (Polpettone)\u003c/p>\n\u003cp>One would think that meatloaf is very American, but its origins are actually in a German colonial dish of minced pork mixed with cornmeal. Italians serve it a lot as well, and in this rendition the cultures blend deliciously with the addition of a \u003cem>pestata\u003c/em>, a paste of carrots, celery, and onions. Not only does the meatloaf taste delicious, but it is foolproof, moist every time. The leftovers reheat as if just cooked, and Italians love to serve it with roasted potato wedges.\u003c/p>\n\u003cp>\u003cstrong>Serves 10 or more\u003c/strong>\u003c/p>\n\u003cp>2 cups cubes of country bread with crust\u003cbr>\n1 cup milk\u003cbr>\n2 medium carrots, cut into chunks\u003cbr>\n2 medium stalks celery, cut into chunks\u003cbr>\n1 medium onion, cut into chunks\u003cbr>\n1 1/2 pounds ground beef\u003cbr>\n1 1/2 pounds ground pork\u003cbr>\n1 bunch scallions, trimmed and chopped\u003cbr>\n1 cup grated Parmigiano-Reggiano or Grana Padano\u003cbr>\n1 cup marinara sauce or puréed canned tomatoes\u003cbr>\n1/2 cup chopped fresh Italian parsley\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1 teaspoon dried oregano\u003cbr>\n2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>Preheat the oven to 375 degrees F.\u003c/p>\n\u003cp>Put the bread cubes in a medium bowl, and pour the milk over them. Let the bread soak until it is soft. Meanwhile, combine the carrots, celery, and onion in a food processor, and pulse to make a fine-textured paste or \u003cem>pestata\u003c/em>.\u003c/p>\n\u003cp>When the bread is soft, squeeze out the excess milk and put the bread in a large mixing bowl. Mix the \u003cem>pestata\u003c/em>, ground meats, scallions, grated cheese, marinara sauce, parsley,salt, and oregano with the bread, using your hands to distribute all of the ingredients evenly. Oil a 10-by-15-inch Pyrex or ceramic baking dish with the olive oil. Form the meat mixture into a loaf in the oiled pan.\u003c/p>\n\u003cp>Place in the oven, and bake until browned and cooked through (the center of the meatloaf should read 165 degrees F on an instant-read thermometer), about 1 hour and 15 minutes. Let cool for 10 minutes before slicing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pizza-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pizza-500.jpg\" alt=\"Chicago Deep-Dish Pizza\" title=\"Chicago Deep-Dish Pizza\" width=\"500\" height=\"585\" class=\"alignnone size-full wp-image-36739\">\u003c/a>\u003cbr>\n\u003cem>Chicago Deep-Dish Pizza. Photo: Lidia Matticchio Bastianich.\u003c/em> \u003c/p>\n\u003cp>Recipe: \u003cstrong>Chicago Deep-Dish Pizza\u003c/strong> (Pizza Alta di Chicago)\u003c/p>\n\u003cp>One could call this dish pizza bread, and it is a cross between a focaccia and a pizza. In Sicily, they make a high pizza called \u003cem>sfincione\u003c/em>, topped with tomatoes, oregano, and a few anchovies. It is sold in warm squares as street food from a cart. The idea for deep- dish pizza came from the early Sicilian immigrants that settled in Chicago, although the excessive toppings are not something one would find in Sicily.\u003c/p>\n\u003cp>\u003cstrong>Makes 1 pizza\u003c/strong>\u003c/p>\n\u003cp>FOR THE DOUGH\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n1 packet instant dry yeast (2 1/4 teaspoons)\u003cbr>\n3 1/2 cups all-purpose flour, plus more for kneading the dough\u003cbr>\n1/2 cup fine cornmeal\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/4 cup extra-virgin olive oil, plus more for bowl and pan\u003c/p>\n\u003cp>FOR THE TOPPING\u003cbr>\n4 ounces provolone, sliced\u003cbr>\n4 ounces mozzarella, sliced\u003cbr>\n1 to 1 1/2 cups marinara sauce\u003cbr>\n2 ounces pepperoni, sliced\u003cbr>\n1/2 cup grated Grana Padano or Parmigiano-Reggiano\u003cbr>\n1/2 teaspoon dried oregano\u003c/p>\n\u003cp>Pour 1 cup plus 3 tablespoons warm (90 to 110 degrees F) water into a bowl, then stir in the sugar and yeast. Let sit until the yeast begins to bubble, about 5 minutes.\u003c/p>\n\u003cp>In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine. Pour in the yeast mixture and the olive oil to combine while still mixing. Once the dough comes together, switch to the dough hook, and knead on medium-high speed to make a smooth dough, about 2 to 3 minutes. Add a little more water or fl our as needed to make a soft dough. Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.\u003c/p>\n\u003cp>Preheat oven to 400 degrees F. Punch down the dough, and press it into a 14-x-10-inch oiled baking pan or an oiled 12-inch cast-iron skillet, gently pressing the dough up the sides to make a shell. Fill the shell with an even layer of the provolone and mozzarella, then spread the sauce to cover the cheese completely. Top with the pepperoni, and sprinkle with the grated cheese and oregano. Cover with foil, and bake 45 minutes. Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes more. Let sit about 5 to 10 minutes before cutting into wedges and serving.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes excerpted from Lidia's Italy in America by Lidia Bastianich. Copyright © 2011 by Lidia Bastianich. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.\u003c/em>\u003c/p>\n\u003chr>\n\u003cul>\n\u003cstrong>Related Programs:\u003c/strong>\n\u003cli>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20350\">Lidia Celebrates America -- Holiday Tables & Traditions\u003c/a> on KQED TV tonight 12/20/11 at 8pm. View \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20350\">additional airtimes.\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36704/book-review-lidias-italy-in-america","authors":["5016"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_45","bayareabites_12","bayareabites_10","bayareabites_1593"],"tags":["bayareabites_14758","bayareabites_766","bayareabites_725","bayareabites_9999","bayareabites_3146","bayareabites_443","bayareabites_769"],"featImg":"bayareabites_36740","label":"bayareabites"},"bayareabites_28669":{"type":"posts","id":"bayareabites_28669","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28669","score":null,"sort":[1307556989000]},"guestAuthors":[],"slug":"pasta-puttanesca","title":"Pasta Puttanesca","publishDate":1307556989,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28673\">\u003c/a>\u003cbr>\n\u003cem>Whore-y Pasta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pasta Puttanesca\u003c/em>\u003c/strong> roughly translates as \"\u003cstrong>pasta in the style of a whore\u003c/strong>\" -- no doubt an enterprising whore who's a little salty, a little spicy, and has plenty of bite to her. You may be wondering how this dish got its colorful name. Legend has it \"ladies of the night\" would lure customers into houses of ill repute with the enticing aroma of this sauce simmering away. Alternately, they would make this for themselves because it was a quick and easy meal that wouldn’t take much time away from their \u003cem>biznaz\u003c/em>. \u003c/p>\n\u003cp>Quick, easy, cheap, delicious…qualities any busy working girl/harlot could appreciate. \u003cem>Pasta Puttanesca\u003c/em> makes a great spur-of-the-moment meal because it can be thrown together using ingredients in your pantry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\" alt=\"Pasta Puttanesca pantry staples\" title=\"Pasta Puttanesca pantry staples\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28672\">\u003c/a>\u003cbr>\n\u003cem>Pantry staples\u003c/em>\u003c/p>\n\u003cp>The dish is full of salt and brine -- \u003cstrong>olives\u003c/strong>, \u003cstrong>capers\u003c/strong>, \u003cstrong>anchovies\u003c/strong> -- flavors typical of Southern Italian cuisine. Canned \u003cstrong>Italian tuna\u003c/strong> soaked in olive oil plays well off of the anchovies and \u003cstrong>tomato sauce\u003c/strong>, and adds protein and body to the meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\" alt=\"Pasta Puttanesca fresh ingredients\" title=\"Pasta Puttanesca fresh ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28671\">\u003c/a>\u003cbr>\n\u003cem>Fresh elements\u003c/em>\u003c/p>\n\u003cp>I've thrown in some fresh touches to this \u003cem>Puttanesca\u003c/em>, but in a pinch you could omit the \u003cstrong>eggplant\u003c/strong>, \u003cstrong>onion\u003c/strong>, \u003cstrong>garlic\u003c/strong>, or \u003cstrong>fresh herbs\u003c/strong>, and the essence of the dish would remain intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\" alt=\"Chive blossoms\" title=\"Chive blossoms\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28670\">\u003c/a>\u003cbr>\n\u003cem>Chive blossoms\u003c/em>\u003c/p>\n\u003cp>I would normally garnish this with fresh oregano or parsley, but a sly animal had just stolen the parsley from under my nose. Luckily, my mom’s garden had a lovely bunch of chive blossoms still intact. The faint oniony twang worked well with the other aromatics, and the tiny purple blossoms even accented the deep hue of the eggplant.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In no time, we had a steaming hearty bowl of pasta to dig into, full of vibrant, sassy flavors. Those ladies of the night were on to something when they came up with this. Who would've thought? Whore-y pasta: customer satisfaction, guaranteed. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Puttanesca\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by \"ladies of the night\" who lured in customers with the scent of this simmering away). \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28674 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">24 ounces tomato sauce \u003c/li>\n\u003cli class=\"ingredient\">16 ounces spaghetti or angel hair pasta\u003c/li>\n\u003cli class=\"ingredient\">5 ounces Italian tuna, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 ounces anchovies, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 eggplant, diced (and peeled if you prefer) \u003c/li>\n\u003cli class=\"ingredient\">1 small onion, diced\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olives (green or Kalamata), roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon capers\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon sugar\u003c/li>\n\u003cli class=\"ingredient\">Red pepper flakes to taste\u003c/li>\n\u003cli class=\"ingredient\">A handful of fresh oregano, parsley, or chives (finely chopped) \u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Bring a large pot of salted water to boil and cook the pasta.\u003c/li>\n\u003cli>Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize. \u003c/li>\n\u003cli>Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and saute for another minute or so. \u003c/li>\n\u003cli>Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition:\u003c/strong> \u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by \"ladies of the night\" who lured in customers with the scent of this simmering away)","status":"publish","parent":0,"modified":1307579761,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":543},"headData":{"title":"Pasta Puttanesca | KQED","description":"A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by "ladies of the night" who lured in customers with the scent of this simmering away)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"28669 http://blogs.kqed.org/bayareabites/?p=28669","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/08/pasta-puttanesca/","disqusTitle":"Pasta Puttanesca","path":"/bayareabites/28669/pasta-puttanesca","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-7.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28673\">\u003c/a>\u003cbr>\n\u003cem>Whore-y Pasta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Pasta Puttanesca\u003c/em>\u003c/strong> roughly translates as \"\u003cstrong>pasta in the style of a whore\u003c/strong>\" -- no doubt an enterprising whore who's a little salty, a little spicy, and has plenty of bite to her. You may be wondering how this dish got its colorful name. Legend has it \"ladies of the night\" would lure customers into houses of ill repute with the enticing aroma of this sauce simmering away. Alternately, they would make this for themselves because it was a quick and easy meal that wouldn’t take much time away from their \u003cem>biznaz\u003c/em>. \u003c/p>\n\u003cp>Quick, easy, cheap, delicious…qualities any busy working girl/harlot could appreciate. \u003cem>Pasta Puttanesca\u003c/em> makes a great spur-of-the-moment meal because it can be thrown together using ingredients in your pantry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-4.jpg\" alt=\"Pasta Puttanesca pantry staples\" title=\"Pasta Puttanesca pantry staples\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28672\">\u003c/a>\u003cbr>\n\u003cem>Pantry staples\u003c/em>\u003c/p>\n\u003cp>The dish is full of salt and brine -- \u003cstrong>olives\u003c/strong>, \u003cstrong>capers\u003c/strong>, \u003cstrong>anchovies\u003c/strong> -- flavors typical of Southern Italian cuisine. Canned \u003cstrong>Italian tuna\u003c/strong> soaked in olive oil plays well off of the anchovies and \u003cstrong>tomato sauce\u003c/strong>, and adds protein and body to the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-3.jpg\" alt=\"Pasta Puttanesca fresh ingredients\" title=\"Pasta Puttanesca fresh ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28671\">\u003c/a>\u003cbr>\n\u003cem>Fresh elements\u003c/em>\u003c/p>\n\u003cp>I've thrown in some fresh touches to this \u003cem>Puttanesca\u003c/em>, but in a pinch you could omit the \u003cstrong>eggplant\u003c/strong>, \u003cstrong>onion\u003c/strong>, \u003cstrong>garlic\u003c/strong>, or \u003cstrong>fresh herbs\u003c/strong>, and the essence of the dish would remain intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-1.jpg\" alt=\"Chive blossoms\" title=\"Chive blossoms\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28670\">\u003c/a>\u003cbr>\n\u003cem>Chive blossoms\u003c/em>\u003c/p>\n\u003cp>I would normally garnish this with fresh oregano or parsley, but a sly animal had just stolen the parsley from under my nose. Luckily, my mom’s garden had a lovely bunch of chive blossoms still intact. The faint oniony twang worked well with the other aromatics, and the tiny purple blossoms even accented the deep hue of the eggplant.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In no time, we had a steaming hearty bowl of pasta to dig into, full of vibrant, sassy flavors. Those ladies of the night were on to something when they came up with this. Who would've thought? Whore-y pasta: customer satisfaction, guaranteed. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Puttanesca\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by \"ladies of the night\" who lured in customers with the scent of this simmering away). \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_06_pasta_puttanesca-8.jpg\" alt=\"Pasta Puttanesca\" title=\"Pasta Puttanesca\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28674 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">24 ounces tomato sauce \u003c/li>\n\u003cli class=\"ingredient\">16 ounces spaghetti or angel hair pasta\u003c/li>\n\u003cli class=\"ingredient\">5 ounces Italian tuna, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 ounces anchovies, packed in olive oil\u003c/li>\n\u003cli class=\"ingredient\">1 eggplant, diced (and peeled if you prefer) \u003c/li>\n\u003cli class=\"ingredient\">1 small onion, diced\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olives (green or Kalamata), roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon capers\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon sugar\u003c/li>\n\u003cli class=\"ingredient\">Red pepper flakes to taste\u003c/li>\n\u003cli class=\"ingredient\">A handful of fresh oregano, parsley, or chives (finely chopped) \u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Bring a large pot of salted water to boil and cook the pasta.\u003c/li>\n\u003cli>Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize. \u003c/li>\n\u003cli>Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and saute for another minute or so. \u003c/li>\n\u003cli>Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition:\u003c/strong> \u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28669/pasta-puttanesca","authors":["5037"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_971","bayareabites_725","bayareabites_755","bayareabites_9388"],"featImg":"bayareabites_28673","label":"bayareabites"},"bayareabites_27545":{"type":"posts","id":"bayareabites_27545","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27545","score":null,"sort":[1305817217000]},"guestAuthors":[],"slug":"pasta-piselli-fresh-english-peas-spring-onions-pancetta-and-pasta","title":"Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta","publishDate":1305817217,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\" alt=\"pasta piselli\" title=\"pasta piselli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27750 photo\">\u003c/a>\u003c/p>\n\u003cp>Every family has its own version of comfort food. For us -- an Italian American clan that immigrated 100 years ago from Naples and Sicily -- vegetable pasta dishes have supplied not only nourishment for each generation, but a sense of well being. The continuity of eating something your great-grandparents, grandparents and parents ate is both reassuring and calming. The premise for these dishes all starts with the same idea: take whatever vegetables are in season and fresh, sauté with olive oil, garlic or onions, and maybe throw in some tomatoes for good measure. Mix with pasta and you have a meal.\u003c/p>\n\u003cp>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests. \u003c/p>\n\u003cp>Now I need to confess that my use of fresh peas is unique in my family. Somewhere along the way -- I'm guessing during the Depression -- canned peas were employed as the main ingredient. My grandmother made the dish with canned peas, as did my mother. Yet although I adored this dish as a child, I have always made it a little differently, using fresh or frozen peas instead. This is probably because I really don't like canned vegetables. Plus fresh peas are only available for a short while in the spring, which means I need to take advantage of their wonderful verdant sweet flavor while they last. Prepared with small spring onions, and, if you're lucky, some nice early tomatoes, and you have a dish that celebrates the end of winter. \u003c/p>\n\u003cp>I made this pasta dish earlier this week after finding some crispy English peas and spring onions at the market. I wasn't lucky enough to stumble upon heirloom tomatoes, so used my standard can of San Marzano plums that I rely on so much throughout the year. And, because the day was rainy and cold, I added in some pasta water to make the dish soupy. If it had been warm out, I most likely would have left it out. But that's the great thing about a dish like this; its innate simplicity allows you to easily transform it for whatever mood you're in. Like all good simple foods, it is malleable, which, I suspect, is why it's been around for so long.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\" alt=\"Fresh English Peas\" title=\"Fresh English Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27547 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Piselli\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1-300x199.jpg\" alt=\"\" title=\"pasta-piselli1\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-27749 photo\">\u003c/a>\u003cbr>\n\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 lb pasta (tubetti is traditional, but any smallish pasta is fine. I use whatever my kids pick out.)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped pancetta or salt pork (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup spring onions finely chopped (a regular onion can be used)\u003c/li>\n\u003cli class=\"ingredient\">2 garlic cloves smashed and roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups fresh English peas (one large bag of pea pods should give you enough; also you can use frozen but fresh are worth it if they're available)\u003c/li>\n\u003cli class=\"ingredient\">2 cups chopped tomatoes or 8 oz whole plum tomatoes (half a 15 oz can)\u003c/li>\n\u003cli class=\"ingredient\">1 cup pasta water (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped fresh basil (or 1 Tbsp dried basil)\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp fresh oregano (or 1 tsp dried oregano)\u003c/li>\n\u003cli class=\"ingredient\">Olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">A dash of crushed red pepper (optional)\u003c/li>\n\u003cli class=\"ingredient\">Grated Parmesan cheese (as much as desired)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Shell your peas while you heat a large pot of water.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\" alt=\"shelled peas\" title=\"shelled peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27558 photo\">\u003c/a>\u003c/p>\n\u003cli>Place your tomatoes in a blender and pulse about three or four times (don't over blend). Meanwhile chop up your pancetta, onions and garlic.\n\u003c/li>\u003cli>Heat a separate medium sauce pan on medium heat and then add in enough olive oil to coat the bottom of the pan. Add in your pancetta and sauté for 3-4 minutes or until the meat starts to look golden brown around the edges.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\" alt=\"cooking your pancetta\" title=\"cooking your pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27559 photo\">\u003c/a>\u003c/p>\n\u003cli>Add in your onions and continue to cook for another 3-4 minutes.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\" alt=\"sauteeing the spring onion with the pancetta\" title=\"sauteeing the spring onion with the pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27560 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in the peas, stirring to make sure they are evenly distributed throughout, and then add in the tomatoes, oregano, basil and some salt to taste.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\" alt=\"Mixing in the peas\" title=\"Mixing in the peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27561 photo\">\u003c/a>\u003c/p>\n\u003cli>Your water should come to a boil right about now. When it does, add in a tablespoon of salt and then pour in your pasta and cook until al dente.\u003c/li>\n\u003cli>Simmer your sauce for 10 minutes, adding in about a ladle of pasta water if desired. Add salt and pepper as needed.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\" alt=\"simmering the sauce\" title=\"simmering the sauce\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27562 photo\">\u003c/a>\u003c/p>\n\u003cli>Drain the pasta and mix into the sauce. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests. ","status":"publish","parent":0,"modified":1305826795,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":831},"headData":{"title":"Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta | KQED","description":"Pasta Piselli is one of those dishes for us. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish, yet made with fresh spring onions and just-shelled English peas, I find that it has an innate elegance that makes it perfect not only for a family meal but as something I would be proud to serve to guests. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"27545 http://blogs.kqed.org/bayareabites/?p=27545","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/19/pasta-piselli-fresh-english-peas-spring-onions-pancetta-and-pasta/","disqusTitle":"Pasta Piselli: Fresh English Peas, Spring Onions, Pancetta and Pasta","path":"/bayareabites/27545/pasta-piselli-fresh-english-peas-spring-onions-pancetta-and-pasta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli11.jpg\" alt=\"pasta piselli\" title=\"pasta piselli\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27750 photo\">\u003c/a>\u003c/p>\n\u003cp>Every family has its own version of comfort food. For us -- an Italian American clan that immigrated 100 years ago from Naples and Sicily -- vegetable pasta dishes have supplied not only nourishment for each generation, but a sense of well being. The continuity of eating something your great-grandparents, grandparents and parents ate is both reassuring and calming. The premise for these dishes all starts with the same idea: take whatever vegetables are in season and fresh, sauté with olive oil, garlic or onions, and maybe throw in some tomatoes for good measure. Mix with pasta and you have a meal.\u003c/p>\n\u003cp>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests. \u003c/p>\n\u003cp>Now I need to confess that my use of fresh peas is unique in my family. Somewhere along the way -- I'm guessing during the Depression -- canned peas were employed as the main ingredient. My grandmother made the dish with canned peas, as did my mother. Yet although I adored this dish as a child, I have always made it a little differently, using fresh or frozen peas instead. This is probably because I really don't like canned vegetables. Plus fresh peas are only available for a short while in the spring, which means I need to take advantage of their wonderful verdant sweet flavor while they last. Prepared with small spring onions, and, if you're lucky, some nice early tomatoes, and you have a dish that celebrates the end of winter. \u003c/p>\n\u003cp>I made this pasta dish earlier this week after finding some crispy English peas and spring onions at the market. I wasn't lucky enough to stumble upon heirloom tomatoes, so used my standard can of San Marzano plums that I rely on so much throughout the year. And, because the day was rainy and cold, I added in some pasta water to make the dish soupy. If it had been warm out, I most likely would have left it out. But that's the great thing about a dish like this; its innate simplicity allows you to easily transform it for whatever mood you're in. Like all good simple foods, it is malleable, which, I suspect, is why it's been around for so long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Fresh-English-Peas.jpg\" alt=\"Fresh English Peas\" title=\"Fresh English Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27547 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Pasta Piselli\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Pasta Piselli is one of those dishes. A dish made with peas, tomatoes, herbs and onions, it is simple and forthright. There is nothing showy about this dish. Yet the mix of fresh spring onions and just-shelled English peas makes it not only the perfect family meal, but also elegant enough to serve to guests.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pasta-piselli1-300x199.jpg\" alt=\"\" title=\"pasta-piselli1\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-27749 photo\">\u003c/a>\u003cbr>\n\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 lb pasta (tubetti is traditional, but any smallish pasta is fine. I use whatever my kids pick out.)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped pancetta or salt pork (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup spring onions finely chopped (a regular onion can be used)\u003c/li>\n\u003cli class=\"ingredient\">2 garlic cloves smashed and roughly chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups fresh English peas (one large bag of pea pods should give you enough; also you can use frozen but fresh are worth it if they're available)\u003c/li>\n\u003cli class=\"ingredient\">2 cups chopped tomatoes or 8 oz whole plum tomatoes (half a 15 oz can)\u003c/li>\n\u003cli class=\"ingredient\">1 cup pasta water (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped fresh basil (or 1 Tbsp dried basil)\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp fresh oregano (or 1 tsp dried oregano)\u003c/li>\n\u003cli class=\"ingredient\">Olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">A dash of crushed red pepper (optional)\u003c/li>\n\u003cli class=\"ingredient\">Grated Parmesan cheese (as much as desired)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Shell your peas while you heat a large pot of water.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/shelled-peas.jpg\" alt=\"shelled peas\" title=\"shelled peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27558 photo\">\u003c/a>\u003c/p>\n\u003cli>Place your tomatoes in a blender and pulse about three or four times (don't over blend). Meanwhile chop up your pancetta, onions and garlic.\n\u003c/li>\u003cli>Heat a separate medium sauce pan on medium heat and then add in enough olive oil to coat the bottom of the pan. Add in your pancetta and sauté for 3-4 minutes or until the meat starts to look golden brown around the edges.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cooking-your-pancetta.jpg\" alt=\"cooking your pancetta\" title=\"cooking your pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27559 photo\">\u003c/a>\u003c/p>\n\u003cli>Add in your onions and continue to cook for another 3-4 minutes.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/sauteeing-the-spring-onion-with-the-pancetta.jpg\" alt=\"sauteeing the spring onion with the pancetta\" title=\"sauteeing the spring onion with the pancetta\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27560 photo\">\u003c/a>\u003c/p>\n\u003cli>Mix in the peas, stirring to make sure they are evenly distributed throughout, and then add in the tomatoes, oregano, basil and some salt to taste.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Mixing-in-the-peas.jpg\" alt=\"Mixing in the peas\" title=\"Mixing in the peas\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27561 photo\">\u003c/a>\u003c/p>\n\u003cli>Your water should come to a boil right about now. When it does, add in a tablespoon of salt and then pour in your pasta and cook until al dente.\u003c/li>\n\u003cli>Simmer your sauce for 10 minutes, adding in about a ladle of pasta water if desired. Add salt and pepper as needed.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/simmering-the-sauce.jpg\" alt=\"simmering the sauce\" title=\"simmering the sauce\" width=\"400\" height=\"267\" class=\"alignnone size-full wp-image-27562 photo\">\u003c/a>\u003c/p>\n\u003cli>Drain the pasta and mix into the sauce. Serve with Parmesan cheese.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27545/pasta-piselli-fresh-english-peas-spring-onions-pancetta-and-pasta","authors":["5016"],"categories":["bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_251","bayareabites_870","bayareabites_725","bayareabites_984","bayareabites_2141","bayareabites_8986"],"featImg":"bayareabites_27749","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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