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Bay Area' Presents: Mahila's Mamak Fried Chicken","publishDate":1589405131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","status":"publish","parent":0,"modified":1621634349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":546},"headData":{"title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken | KQED","description":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","datePublished":"2020-05-13T21:25:31.000Z","dateModified":"2021-05-21T21:59:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137174 https://ww2.kqed.org/bayareabites/?p=137174","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/13/check-please-bay-area-presents-mahilas-mamak-fried-chicken/","disqusTitle":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137157,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16583","bayareabites_16582","bayareabites_757","bayareabites_763","bayareabites_621","bayareabites_330","bayareabites_295","bayareabites_16584","bayareabites_16581","bayareabites_1591","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137186","label":"bayareabites"},"bayareabites_63436":{"type":"posts","id":"bayareabites_63436","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63436","score":null,"sort":[1371229084000]},"guestAuthors":[],"slug":"lgbt-pride-profile-punk-domestics-founder-writer-sean-timberlake","title":"LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ","publishDate":1371229084,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63445\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\" alt=\"Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\" width=\"640\" height=\"425\" class=\"size-full wp-image-63445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>For those of us who still fear homey kitchen tasks like curing our own bacon or the seemingly simple act of getting a delicious and even interesting jam going (raw blueberry-blackberry Chia seed jam, anyone?) there is definitely help. \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> is a \"yes you can\" site launched by San Francisco-based founder Sean Timberlake nearly three years ago and is an informative and approachable food-based community -- spanning cheese, home brewing, infusions and liqueurs, and other culinary pursuits. Timberlake is a friendly and witty San Francisco professional wordsmith (clients currently include \u003ca href=\"http://www.williams-sonoma.com/\">Williams-Sonoma\u003c/a>) who also mans the \u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a> food blog, which is still running strong after seven years. Timberlake and his husband, real estate agent \u003ca href=\"http://dpaulsf.com/\">dpaul brown\u003c/a> live in Noe Valley and often attend food events together. The duo are both longtime supporters and guides for \u003ca href=\"http://www.sfcityguides.org/\">San Francisco City Guides\u003c/a> and Timberlake also leads culinary walking tours for \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a>. Having spent time with Timberlake throughout the years, I can’t think of a better person to stroll the Mission and nosh on local San Francisco delectables.\u003c/p>\n\u003cfigure id=\"attachment_63443\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\" alt=\" Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\" width=\"720\" height=\"484\" class=\"size-full wp-image-63443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in CA. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Timberlake about his own experience recently. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you and your husband dpaul meet? How long have you been together?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> dpaul and I have collaborated on many things. We had a tee-shirt business with a friend in the 90s, and he has been my photographer both when I was a travel editor and for Hedonia, as well as some of my freelance work. He also contributes with the food -- preparation and styling (and eating). I’m currently helping him with content needs for his real estate business, including his newsletter. We try to make it interesting for everyone, covering both trends in the market as well as food and lifestyle news about San Francisco.\u003c/p>\n\u003cp>We met 21 years ago this month, via a personals ad in the Bay Times -- pre-internet! Though it turned out that we had met multiple times before. He had just broken up with an acquaintance of mine, and so we had some friends in common. We first “married” in 1993, registering for domestic partnership in San Francisco, the greatest extent of legality we could have at that time. We “married” again in 2004, registering for domestic partnership in the state of California. And we married, no air quotes, in 2008, in the narrow window of opportunity between the CA Supreme Court overturning Prop 22 and the passage of Prop 8. We remain legally married, as do thousands of other same-sex couples in California. This September we celebrate our 20th, 9th and 5th anniversaries. \u003c/p>\n\u003cfigure id=\"attachment_63448\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\" alt=\"dpaul and Sean's third and legal wedding. Photo: Anita Crotty\" width=\"481\" height=\"640\" class=\"size-full wp-image-63448\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul and Sean's third and legal wedding. Photo: \u003ca href=\"http://www.flickr.com/photos/marriedwithdinner/2893972713/in/set-72157607551721135/\">Anita Crotty\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world that you work in?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> My entry into the professional food world was as a writer and blogger, and overall that’s a very accepting sphere. Just before BlogHer Food 2010, here in San Francisco, I joked in a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/blogher_food_is_so_gay.php\">piece\u003c/a> that 80% of food bloggers are women, and of the balance, 80% of the men are gay. Many of the most prominent and esteemed male food bloggers are gay, like \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>, \u003ca href=\"http://www.amateurgourmet.com/author/adrober\">Adam Roberts\u003c/a> and local up-and-comers (and personal friends) \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a>. So, I can’t say that I’ve experienced any outright homophobia among my peers. \u003c/p>\n\u003cp>But of course, having a blog means being exposed to a broader audience. Even so, only once have I encountered any push back from the general public. Shortly after Prop 8 passed, I wrote a \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2008/11/ropa-vieja-cuban-shredded-beef.html\">rant\u003c/a> on it that segued into a recipe for \u003cem>ropa vieja\u003c/em>. Someone came across it, apparently from searching for \u003cem>ropa vieja\u003c/em> recipes, and left a comment about marriage being between a man and a woman the way God ordained it to be. Her one comment sparked dozens of responses refuting hers with rational points about constitutional law, religious freedom and more supporting the right for same-sex marriage. It was awesome.\u003c/p>\n\u003cp>With my community site, Punk Domestics, my sexuality doesn’t really come into play. I don’t hide it -- my bio on the About page clearly references dpaul -- but the site is not about me; it’s about a huge, robust community of DIY foodies. Many of my contributors are LGBT, most are not. If any of them out there have a problem with homosexuality, it doesn’t come up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find some areas of the food world more accepting than others?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I think acceptance is generally on the rise, and at least here in San Francisco I’ve never noticed an area that’s expressly homophobic. However, I would love to see more visibility for openly LGBT farmers (they exist!). Then again, I would love to see more visibility for all farmers. It’s grueling, thankless work, and these people literally feed us every single day. We owe them our attention and admiration.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I’ve been unapologetically out for over 25 years, long before I was writing about food, or anything for that matter. My first career, in the late 80s and early 90s, was in theater, albeit on the technical side, sets and props. It was like being a reverse minority: Most of the people on the technical side were straight, but the industry overall is so overwhelmingly gay, there was no issue of acceptance. If anything, I think I got more confusion from the gays on the performance and costuming side, seeing little gay me covered in sawdust and paint. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I often joke about the Lesbian Food Mafia. There are relatively few openly gay male chefs of note in the Bay Area, but some of our most esteemed female chefs and other food professionals are out. I don’t really know why that is. Where gay men are most prevalent and influential, though, is in the food media world. It’s as if we all descend from \u003ca href=\"http://www.huffingtonpost.com/michelangelo-signorile/james-beard-foundation-pr_b_1439135.html\">James Beard\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I used to be an editor for a now-defunct travel publication that recently rebooted as ManAboutWorld. Back in the early 2000s, we had to make a point to find the places where gays and lesbians would frequent. Nowadays, I don’t see as much of that; we’re everywhere. Conversely, as restaurants in the Castro are improving (thank heavens!), places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://www.fablesf.com/\">Fable\u003c/a> are drawing in a more homogenized crowd. I think back to the days of Ryan’s or The Patio, which felt like the brunching version of 70s discos, and that just doesn’t exist anymore.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> is probably our most frequented restaurant, in part because it’s a block from our house and because Brett and Elan Emerson are personal friends, but mainly because the food is amazing. We love to sit at the cava bar and chat up the staff. \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a> is another fave, and again Sharon and her wife Alisha are buds. They came on my Punk Domestics trip to Italy last year, which we’re reprising, \u003ca href=\"http://www.punkdomestics.com/italy2013\">this fall\u003c/a>. \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and our favorite splurge is a languid evening of \u003cem>omakaze\u003c/em> at \u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a> with the boisterous Tim Archuleta. As for watering holes, we’re fans of both \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and \u003ca href=\"http://www.churchillsf.com/\">Churchill\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I just go on about being me same old gay self. Come Pride weekend, we’ll probably spend a couple hours at Pink Saturday, and on Pride itself we love to find a restaurant on Market Street somewhere between the festival and the Castro, sit in the window and watch the real parade. \u003c/p>\n\u003cfigure id=\"attachment_63447\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\" alt=\"dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\" width=\"960\" height=\"720\" class=\"size-full wp-image-63447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"June is LGBT Pride Month. There is so much energy focused on equal rights for the LGBT community right now, especially in CA. Punk Domestics (a site for DIY foodies) founder Sean Timberlake is a longtime San Francisco resident who has married his husband, dpaul brown a total of three times. Timberlake shares what it’s like to be out in the food blogging world as well as his picks on where to eat and drink.","status":"publish","parent":0,"modified":1403899548,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1535},"headData":{"title":"LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake | KQED","description":"June is LGBT Pride Month. There is so much energy focused on equal rights for the LGBT community right now, especially in CA. Punk Domestics (a site for DIY foodies) founder Sean Timberlake is a longtime San Francisco resident who has married his husband, dpaul brown a total of three times. Timberlake shares what it’s like to be out in the food blogging world as well as his picks on where to eat and drink.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ","datePublished":"2013-06-14T16:58:04.000Z","dateModified":"2014-06-27T20:05:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63436 http://blogs.kqed.org/bayareabites/?p=63436","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/14/lgbt-pride-profile-punk-domestics-founder-writer-sean-timberlake/","disqusTitle":"LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ","path":"/bayareabites/63436/lgbt-pride-profile-punk-domestics-founder-writer-sean-timberlake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63445\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\" alt=\"Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\" width=\"640\" height=\"425\" class=\"size-full wp-image-63445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>For those of us who still fear homey kitchen tasks like curing our own bacon or the seemingly simple act of getting a delicious and even interesting jam going (raw blueberry-blackberry Chia seed jam, anyone?) there is definitely help. \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> is a \"yes you can\" site launched by San Francisco-based founder Sean Timberlake nearly three years ago and is an informative and approachable food-based community -- spanning cheese, home brewing, infusions and liqueurs, and other culinary pursuits. Timberlake is a friendly and witty San Francisco professional wordsmith (clients currently include \u003ca href=\"http://www.williams-sonoma.com/\">Williams-Sonoma\u003c/a>) who also mans the \u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a> food blog, which is still running strong after seven years. Timberlake and his husband, real estate agent \u003ca href=\"http://dpaulsf.com/\">dpaul brown\u003c/a> live in Noe Valley and often attend food events together. The duo are both longtime supporters and guides for \u003ca href=\"http://www.sfcityguides.org/\">San Francisco City Guides\u003c/a> and Timberlake also leads culinary walking tours for \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a>. Having spent time with Timberlake throughout the years, I can’t think of a better person to stroll the Mission and nosh on local San Francisco delectables.\u003c/p>\n\u003cfigure id=\"attachment_63443\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\" alt=\" Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\" width=\"720\" height=\"484\" class=\"size-full wp-image-63443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in CA. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Timberlake about his own experience recently. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you and your husband dpaul meet? How long have you been together?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> dpaul and I have collaborated on many things. We had a tee-shirt business with a friend in the 90s, and he has been my photographer both when I was a travel editor and for Hedonia, as well as some of my freelance work. He also contributes with the food -- preparation and styling (and eating). I’m currently helping him with content needs for his real estate business, including his newsletter. We try to make it interesting for everyone, covering both trends in the market as well as food and lifestyle news about San Francisco.\u003c/p>\n\u003cp>We met 21 years ago this month, via a personals ad in the Bay Times -- pre-internet! Though it turned out that we had met multiple times before. He had just broken up with an acquaintance of mine, and so we had some friends in common. We first “married” in 1993, registering for domestic partnership in San Francisco, the greatest extent of legality we could have at that time. We “married” again in 2004, registering for domestic partnership in the state of California. And we married, no air quotes, in 2008, in the narrow window of opportunity between the CA Supreme Court overturning Prop 22 and the passage of Prop 8. We remain legally married, as do thousands of other same-sex couples in California. This September we celebrate our 20th, 9th and 5th anniversaries. \u003c/p>\n\u003cfigure id=\"attachment_63448\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\" alt=\"dpaul and Sean's third and legal wedding. Photo: Anita Crotty\" width=\"481\" height=\"640\" class=\"size-full wp-image-63448\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul and Sean's third and legal wedding. Photo: \u003ca href=\"http://www.flickr.com/photos/marriedwithdinner/2893972713/in/set-72157607551721135/\">Anita Crotty\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world that you work in?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> My entry into the professional food world was as a writer and blogger, and overall that’s a very accepting sphere. Just before BlogHer Food 2010, here in San Francisco, I joked in a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/blogher_food_is_so_gay.php\">piece\u003c/a> that 80% of food bloggers are women, and of the balance, 80% of the men are gay. Many of the most prominent and esteemed male food bloggers are gay, like \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>, \u003ca href=\"http://www.amateurgourmet.com/author/adrober\">Adam Roberts\u003c/a> and local up-and-comers (and personal friends) \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a>. So, I can’t say that I’ve experienced any outright homophobia among my peers. \u003c/p>\n\u003cp>But of course, having a blog means being exposed to a broader audience. Even so, only once have I encountered any push back from the general public. Shortly after Prop 8 passed, I wrote a \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2008/11/ropa-vieja-cuban-shredded-beef.html\">rant\u003c/a> on it that segued into a recipe for \u003cem>ropa vieja\u003c/em>. Someone came across it, apparently from searching for \u003cem>ropa vieja\u003c/em> recipes, and left a comment about marriage being between a man and a woman the way God ordained it to be. Her one comment sparked dozens of responses refuting hers with rational points about constitutional law, religious freedom and more supporting the right for same-sex marriage. It was awesome.\u003c/p>\n\u003cp>With my community site, Punk Domestics, my sexuality doesn’t really come into play. I don’t hide it -- my bio on the About page clearly references dpaul -- but the site is not about me; it’s about a huge, robust community of DIY foodies. Many of my contributors are LGBT, most are not. If any of them out there have a problem with homosexuality, it doesn’t come up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find some areas of the food world more accepting than others?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I think acceptance is generally on the rise, and at least here in San Francisco I’ve never noticed an area that’s expressly homophobic. However, I would love to see more visibility for openly LGBT farmers (they exist!). Then again, I would love to see more visibility for all farmers. It’s grueling, thankless work, and these people literally feed us every single day. We owe them our attention and admiration.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I’ve been unapologetically out for over 25 years, long before I was writing about food, or anything for that matter. My first career, in the late 80s and early 90s, was in theater, albeit on the technical side, sets and props. It was like being a reverse minority: Most of the people on the technical side were straight, but the industry overall is so overwhelmingly gay, there was no issue of acceptance. If anything, I think I got more confusion from the gays on the performance and costuming side, seeing little gay me covered in sawdust and paint. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I often joke about the Lesbian Food Mafia. There are relatively few openly gay male chefs of note in the Bay Area, but some of our most esteemed female chefs and other food professionals are out. I don’t really know why that is. Where gay men are most prevalent and influential, though, is in the food media world. It’s as if we all descend from \u003ca href=\"http://www.huffingtonpost.com/michelangelo-signorile/james-beard-foundation-pr_b_1439135.html\">James Beard\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I used to be an editor for a now-defunct travel publication that recently rebooted as ManAboutWorld. Back in the early 2000s, we had to make a point to find the places where gays and lesbians would frequent. Nowadays, I don’t see as much of that; we’re everywhere. Conversely, as restaurants in the Castro are improving (thank heavens!), places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://www.fablesf.com/\">Fable\u003c/a> are drawing in a more homogenized crowd. I think back to the days of Ryan’s or The Patio, which felt like the brunching version of 70s discos, and that just doesn’t exist anymore.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> is probably our most frequented restaurant, in part because it’s a block from our house and because Brett and Elan Emerson are personal friends, but mainly because the food is amazing. We love to sit at the cava bar and chat up the staff. \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a> is another fave, and again Sharon and her wife Alisha are buds. They came on my Punk Domestics trip to Italy last year, which we’re reprising, \u003ca href=\"http://www.punkdomestics.com/italy2013\">this fall\u003c/a>. \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and our favorite splurge is a languid evening of \u003cem>omakaze\u003c/em> at \u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a> with the boisterous Tim Archuleta. As for watering holes, we’re fans of both \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and \u003ca href=\"http://www.churchillsf.com/\">Churchill\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I just go on about being me same old gay self. Come Pride weekend, we’ll probably spend a couple hours at Pink Saturday, and on Pride itself we love to find a restaurant on Market Street somewhere between the festival and the Castro, sit in the window and watch the real parade. \u003c/p>\n\u003cfigure id=\"attachment_63447\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\" alt=\"dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\" width=\"960\" height=\"720\" class=\"size-full wp-image-63447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63436/lgbt-pride-profile-punk-domestics-founder-writer-sean-timberlake","authors":["5092"],"categories":["bayareabites_109","bayareabites_1865","bayareabites_1763"],"tags":["bayareabites_11831","bayareabites_11449","bayareabites_11830","bayareabites_2329","bayareabites_9448","bayareabites_9445","bayareabites_1591","bayareabites_8739","bayareabites_14745","bayareabites_8732"],"featImg":"bayareabites_63475","label":"bayareabites"},"bayareabites_14714":{"type":"posts","id":"bayareabites_14714","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14714","score":null,"sort":[1277823600000]},"guestAuthors":[],"slug":"the-scene-in-season-farmers-markets-from-kentucky-to-california","title":"The Scene in Season: Farmers' Markets From Kentucky to California","publishDate":1277823600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\" alt=\"\" title=\" twin girls farms fruit at noe valley\" width=\"500\" height=\"667\" class=\"size-full wp-image-14737\">\u003c/a>\u003cbr>\n\u003cem>Twin Girls Farms' fruit at Noe Valley Farmers' Market\u003c/em>\u003c/p>\n\u003cp>Whenever possible, I shop at farmers' markets for my groceries, buying braising greens, fresh eggs, and unpasteurized pomegranate juice at Alemany, and when I can stand to brave the scene, meat from the amazing \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>' stand at the Ferry Building. I don't get most of my groceries at farmers' markets; over the course of a week, convenience and immediate needs demand visits to reputable brick-and-mortar stores. While trips to my favorite markets help keep the fridge stocked, I value the experience more than anything, the routine of getting up early, before my Saturday morning basketball game, and dashing off into the prickly mist to fill empty bags, or venturing over directly after basketball, sweaty, tired, and profoundly hungry, at dire risk of over-spending in shopping for food before lunch. \u003c/p>\n\u003cp>When I'm back home in Kentucky to visit family, I stop by the Saturday morning farmers' market near our house in Louisville’s Highlands neighborhood. Situated in the parking lot of a Presbyterian church on Bardstown Road (\"food for the soul,\" the church’s sign reads), this market is a pint-sized affair -- a bit bigger than \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley’s\u003c/a>. I go there to buy dinner fixings -- and re-visit the scene.\u003c/p>\n\u003cp>Heading to the local market is a swift, visceral way of getting back in touch with the place you come from. This weekend, I wasn't buying much -- just a few ears of bi-color corn and a bunch of gnarled, stubby dark-orange carrots for a pot of soup -- but I took home more than groceries. At the market, I saw faces I recognized, not people I once knew, but features and voices I recalled from schools I'd attended, the swimming pool I'd frequented, and stores at which I had shopped. I wasn't not seeing people I’d once known, but perhaps their relatives, the next generations, raised in the same place by people staying put, laying down roots. I’m not making a bad joke about inbreeding, just noting that in smaller ponds, you see the same fish (and their offspring) more often. On Saturday, I overheard conversations as I strolled from stall to stall. Over packages of grass-fed beef, two women discussed the summers they were enjoying. \"Haven’t been going to Lakeside much,\" one said, referring to the massive, quarry rock-lined swimming pool I used to visit nearly daily for bare-footed basketball and long, skin-puckering soaks each summer. “Oh no,” said the other. “It’s been too hot.” And hot it was, even at nine in the morning -- the air heavy with the sort of dense, enveloping heat that dampens your shirt before you can make it down the front steps. Here, such heat calls for a day spent indoors, with the air conditioning working overtime.\u003c/p>\n\u003cp>Farmers’ markets reflect communities. It’s a cliche, yes, but it bears out -- in the same way a concert defines a band not just by its music, and its identity expressed through performance, but by the people coming to the show. Mission Bay’s tiny \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=66\">farmers’ market\u003c/a> caters to UCSF researchers looking for a break on one of the sunny benches dotting the well-manicured quad. I wonder how many people actually buy groceries there. Noe Valley’s farmers’ market sustains the precious strip’s residents, and entertains interlopers like myself. On a recent visit, we saw adorable gray-haired ladies ordering up pricey steaks \"for one\" and a yoga pants-wearing mom swish by \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> samosa stand to issue an unsolicited zinger: \"I love Indian food, but it hates my waistline.\" It was one of our favorite all-time farmers’ market moments -- along with the guy at Alemany who claimed to play classical music for the benefit of his tomato plants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whether I’m in Louisville or San Francisco, forays to the market are about people as much as produce, an opportunity to take stock of the swirling community. In this way, they’re all the same -- regardless of what’s in season.\u003c/p>\n\n","blocks":[],"excerpt":"Whether I'm in Louisville or San Francisco, forays to the market are about people as much as produce, an opportunity to take stock of the swirling community. In this way, they're all the same -- regardless of what's in season.","status":"publish","parent":0,"modified":1277825037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":713},"headData":{"title":"The Scene in Season: Farmers' Markets From Kentucky to California | KQED","description":"Whether I'm in Louisville or San Francisco, forays to the market are about people as much as produce, an opportunity to take stock of the swirling community. In this way, they're all the same -- regardless of what's in season.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Scene in Season: Farmers' Markets From Kentucky to California","datePublished":"2010-06-29T15:00:00.000Z","dateModified":"2010-06-29T15:23:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14714 http://blogs.kqed.org/bayareabites/?p=14714","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/29/the-scene-in-season-farmers-markets-from-kentucky-to-california/","disqusTitle":"The Scene in Season: Farmers' Markets From Kentucky to California","path":"/bayareabites/14714/the-scene-in-season-farmers-markets-from-kentucky-to-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/twingirlsfarmfruit.jpg\" alt=\"\" title=\" twin girls farms fruit at noe valley\" width=\"500\" height=\"667\" class=\"size-full wp-image-14737\">\u003c/a>\u003cbr>\n\u003cem>Twin Girls Farms' fruit at Noe Valley Farmers' Market\u003c/em>\u003c/p>\n\u003cp>Whenever possible, I shop at farmers' markets for my groceries, buying braising greens, fresh eggs, and unpasteurized pomegranate juice at Alemany, and when I can stand to brave the scene, meat from the amazing \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>' stand at the Ferry Building. I don't get most of my groceries at farmers' markets; over the course of a week, convenience and immediate needs demand visits to reputable brick-and-mortar stores. While trips to my favorite markets help keep the fridge stocked, I value the experience more than anything, the routine of getting up early, before my Saturday morning basketball game, and dashing off into the prickly mist to fill empty bags, or venturing over directly after basketball, sweaty, tired, and profoundly hungry, at dire risk of over-spending in shopping for food before lunch. \u003c/p>\n\u003cp>When I'm back home in Kentucky to visit family, I stop by the Saturday morning farmers' market near our house in Louisville’s Highlands neighborhood. Situated in the parking lot of a Presbyterian church on Bardstown Road (\"food for the soul,\" the church’s sign reads), this market is a pint-sized affair -- a bit bigger than \u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley’s\u003c/a>. I go there to buy dinner fixings -- and re-visit the scene.\u003c/p>\n\u003cp>Heading to the local market is a swift, visceral way of getting back in touch with the place you come from. This weekend, I wasn't buying much -- just a few ears of bi-color corn and a bunch of gnarled, stubby dark-orange carrots for a pot of soup -- but I took home more than groceries. At the market, I saw faces I recognized, not people I once knew, but features and voices I recalled from schools I'd attended, the swimming pool I'd frequented, and stores at which I had shopped. I wasn't not seeing people I’d once known, but perhaps their relatives, the next generations, raised in the same place by people staying put, laying down roots. I’m not making a bad joke about inbreeding, just noting that in smaller ponds, you see the same fish (and their offspring) more often. On Saturday, I overheard conversations as I strolled from stall to stall. Over packages of grass-fed beef, two women discussed the summers they were enjoying. \"Haven’t been going to Lakeside much,\" one said, referring to the massive, quarry rock-lined swimming pool I used to visit nearly daily for bare-footed basketball and long, skin-puckering soaks each summer. “Oh no,” said the other. “It’s been too hot.” And hot it was, even at nine in the morning -- the air heavy with the sort of dense, enveloping heat that dampens your shirt before you can make it down the front steps. Here, such heat calls for a day spent indoors, with the air conditioning working overtime.\u003c/p>\n\u003cp>Farmers’ markets reflect communities. It’s a cliche, yes, but it bears out -- in the same way a concert defines a band not just by its music, and its identity expressed through performance, but by the people coming to the show. Mission Bay’s tiny \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=66\">farmers’ market\u003c/a> caters to UCSF researchers looking for a break on one of the sunny benches dotting the well-manicured quad. I wonder how many people actually buy groceries there. Noe Valley’s farmers’ market sustains the precious strip’s residents, and entertains interlopers like myself. On a recent visit, we saw adorable gray-haired ladies ordering up pricey steaks \"for one\" and a yoga pants-wearing mom swish by \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> samosa stand to issue an unsolicited zinger: \"I love Indian food, but it hates my waistline.\" It was one of our favorite all-time farmers’ market moments -- along with the guy at Alemany who claimed to play classical music for the benefit of his tomato plants.\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>Whether I’m in Louisville or San Francisco, forays to the market are about people as much as produce, an opportunity to take stock of the swirling community. In this way, they’re all the same -- regardless of what’s in season.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14714/the-scene-in-season-farmers-markets-from-kentucky-to-california","authors":["5060"],"categories":["bayareabites_95","bayareabites_90","bayareabites_61"],"tags":["bayareabites_14747","bayareabites_4308","bayareabites_4159","bayareabites_4307","bayareabites_1591"],"label":"bayareabites"},"bayareabites_14486":{"type":"posts","id":"bayareabites_14486","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14486","score":null,"sort":[1277313922000]},"guestAuthors":[],"slug":"firefly-restaurant-a-glowing-neighborhood-gem","title":"Firefly Restaurant: A Glowing Neighborhood Gem","publishDate":1277313922,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2140.JPG\" alt=\"Firefly Restaurant, Noe Valley, SF\" title=\"Firefly Restaurant, Noe Valley, SF\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14487\">\u003cbr>\n\u003cem>Firefly Restaurant, Noe Valley, SF\u003c/em>\u003c/p>\n\u003cp>Past the genteel bustle of Noe Valley's main drag, nestled in the quiet calm of the more residential part of the neighborhood, a gem of a restaurant glows in the night. \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-restaurant-info/\">Firefly Restaurant\u003c/a> has been a local darling since 1993, and for good reason. \u003c/p>\n\u003cp>Warm and homey, walking into Firefly is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.\u003c/p>\n\u003cp>A labor of love for 17 years running, Firefly was originally opened by \u003cstrong>Brad Levy\u003c/strong> and \u003cstrong>Veva Edelson\u003c/strong>. As their story goes, \u003c/p>\n\u003cblockquote>\u003cp>\"Both shared the dream of opening a restaurant where the food was great, the service attentive, and the atmosphere magical, where the employees were interesting and kind people, who were encouraged to be themselves and honestly offer a great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner and that friend just happened to be a great cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2196.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14491\">\u003cbr>\n\u003cem>Firefly whimsy and enchantment\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With this idealistic vision in mind, Firefly set out to become just that. Brad resuscitated the ancient cooking equipment they inherited from the space's previous owners, and Veva put her artist's eye to work, decorating the walls with her whimsical paintings, and hanging billowing panels of white cloth from the ceiling. Between the golden lighting and the elegantly draped ceiling, I felt for a second like I was a guest at an opulent feast, in some exotic desert locale where camels awaited outside in the still night. My Arabian Nights reverie broke just in time for our first course.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2152.JPG\" alt=\"Cured Sardines on Baguette\" title=\"Cured Sardines on Baguette\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14488\">\u003cbr>\n\u003cem>Cured Sardines with Zucchini Pickles, Tiny Salad, Butter Bean Purée and Toasted Baguette\u003c/em>\u003c/p>\n\u003cp>Firefly's menu is wonderfully inventive and changes frequently according to what's in season. Chef de cuisine \u003cstrong>Lucian Prellwitz\u003c/strong> succeeds in elevating comforting and familiar dishes with vibrant flavors and gourmet finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2181.JPG\" alt=\"Fried Asparagus\" title=\"Fried Asparagus\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14489\">\u003cbr>\n\u003cem>Fried Asparagus and Spring Onions with Nasturtiums and Sorrel Pesto \u003c/em> \u003c/p>\n\u003cp>The crostini of \u003cstrong>Cured Sardines Butter Bean Purée\u003c/strong> was fresh and well-composed, and our colorful fritto misto of \u003cstrong>Fried Asparagus and Spring Onions with Naturtiums\u003c/strong> was light and crispy, with the sweet flavor of the veggies shining through. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2184.JPG\" alt=\"Braised Lamb Paprikash with Spaetzle\" title=\"Braised Lamb Paprikash with Spaetzle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14490\">\u003cbr>\n\u003cem>Braised Lamb Paprikash with Spaetzle, Turnips and Their Greens and Crème Fraîche\u003c/em>\u003c/p>\n\u003cp>Our favorite dish of the evening was the \u003cstrong>Braised Lamb Paprikash with Spaetzle\u003c/strong>, which featured the most luxurious, swoon-worthy sauce ever. Buttery, rich, and savory, my mouth is watering even thinking about it. So good, we requested another basket of bread just to sop it all up. A traditional Hungarian stew made with paprika-seasoned lamb, the dish was hearty and flavorful. The lamb was braised until the meat was juicy, tender, and without any gaminess, and the spaetzle did its job of soaking up all that amazing sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2197.JPG\" alt=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" title=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14492\">\u003cbr>\n\u003cem>La Caudrina Moscato d’Asti, Romano Dogliotti\u003c/em>\u003c/p>\n\u003cp>Unfortunately, we were too stuffed with spaetzle sauce to have room for any of pastry chef \u003cstrong>Debbie Hughes's\u003c/strong> lovely desserts. However, we were able to find some room in the nooks and crannies to end on a sweet note with some dessert wine. \u003c/p>\n\u003cp>We lingered over our glasses of \u003cstrong>La Caudrina Moscato d’Asti\u003c/strong> (a new favorite now, floral but too sweet), reluctant to break the spell that Firefly had cast upon us. I'm already looking forward to our next visit to this glowing gem of a restaurant. \u003c/p>\n\u003cp>On my list to try next time are the signature \u003cstrong>Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce\u003c/strong> (on the menu since Day 1), and the \u003cstrong>Rustic Wild Mushroom and Chard Lasagna with Tomato and Béchamel Sauces, Smoked Gouda and Herb Salad\u003c/strong>, which had me ogling our neighbor's table with envy. Oh, and a mental note to save some room for dessert, which sounded really seasonal and spectacular. I'm starting to see why the regulars keep coming back again and again…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2211.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14493\">\u003cbr>\n\u003cem>Firefly Restaurant\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\nRead more about Firefly on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-reviews/\">Check, Please! Bay Area\u003c/a>; see Chef/Owner Brad Levy's recipe for \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-recipe/\">Sweet Potato Pancakes\u003c/a>; or check out \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/?page=2\">more photos\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly Restaurant\u003c/a>\u003cbr>\n4288 24th Street\u003cbr>\n(between Diamond St & Douglass St)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n415-821-7652\u003cbr>\n\u003cem>Prix Fix Menu Sun-Thurs ($36): Any Appetizer, Entrée, and Dessert\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Warm and homey, walking into Firefly Restaurant is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.","status":"publish","parent":0,"modified":1277313922,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":736},"headData":{"title":"Firefly Restaurant: A Glowing Neighborhood Gem | KQED","description":"Warm and homey, walking into Firefly Restaurant is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Firefly Restaurant: A Glowing Neighborhood Gem","datePublished":"2010-06-23T17:25:22.000Z","dateModified":"2010-06-23T17:25:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14486 http://blogs.kqed.org/bayareabites/?p=14486","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/23/firefly-restaurant-a-glowing-neighborhood-gem/","disqusTitle":"Firefly Restaurant: A Glowing Neighborhood Gem","path":"/bayareabites/14486/firefly-restaurant-a-glowing-neighborhood-gem","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2140.JPG\" alt=\"Firefly Restaurant, Noe Valley, SF\" title=\"Firefly Restaurant, Noe Valley, SF\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14487\">\u003cbr>\n\u003cem>Firefly Restaurant, Noe Valley, SF\u003c/em>\u003c/p>\n\u003cp>Past the genteel bustle of Noe Valley's main drag, nestled in the quiet calm of the more residential part of the neighborhood, a gem of a restaurant glows in the night. \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-restaurant-info/\">Firefly Restaurant\u003c/a> has been a local darling since 1993, and for good reason. \u003c/p>\n\u003cp>Warm and homey, walking into Firefly is like entering an enchanted cocoon of good energy. The lighting is soft, the décor eclectic yet elegant, and the staff is genuinely welcoming and knowledgeable.\u003c/p>\n\u003cp>A labor of love for 17 years running, Firefly was originally opened by \u003cstrong>Brad Levy\u003c/strong> and \u003cstrong>Veva Edelson\u003c/strong>. As their story goes, \u003c/p>\n\u003cblockquote>\u003cp>\"Both shared the dream of opening a restaurant where the food was great, the service attentive, and the atmosphere magical, where the employees were interesting and kind people, who were encouraged to be themselves and honestly offer a great dining experience. They dreamed of a restaurant where the customers felt like they were at a friend’s house for dinner and that friend just happened to be a great cook.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2196.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14491\">\u003cbr>\n\u003cem>Firefly whimsy and enchantment\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With this idealistic vision in mind, Firefly set out to become just that. Brad resuscitated the ancient cooking equipment they inherited from the space's previous owners, and Veva put her artist's eye to work, decorating the walls with her whimsical paintings, and hanging billowing panels of white cloth from the ceiling. Between the golden lighting and the elegantly draped ceiling, I felt for a second like I was a guest at an opulent feast, in some exotic desert locale where camels awaited outside in the still night. My Arabian Nights reverie broke just in time for our first course.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2152.JPG\" alt=\"Cured Sardines on Baguette\" title=\"Cured Sardines on Baguette\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14488\">\u003cbr>\n\u003cem>Cured Sardines with Zucchini Pickles, Tiny Salad, Butter Bean Purée and Toasted Baguette\u003c/em>\u003c/p>\n\u003cp>Firefly's menu is wonderfully inventive and changes frequently according to what's in season. Chef de cuisine \u003cstrong>Lucian Prellwitz\u003c/strong> succeeds in elevating comforting and familiar dishes with vibrant flavors and gourmet finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2181.JPG\" alt=\"Fried Asparagus\" title=\"Fried Asparagus\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14489\">\u003cbr>\n\u003cem>Fried Asparagus and Spring Onions with Nasturtiums and Sorrel Pesto \u003c/em> \u003c/p>\n\u003cp>The crostini of \u003cstrong>Cured Sardines Butter Bean Purée\u003c/strong> was fresh and well-composed, and our colorful fritto misto of \u003cstrong>Fried Asparagus and Spring Onions with Naturtiums\u003c/strong> was light and crispy, with the sweet flavor of the veggies shining through. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2184.JPG\" alt=\"Braised Lamb Paprikash with Spaetzle\" title=\"Braised Lamb Paprikash with Spaetzle\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14490\">\u003cbr>\n\u003cem>Braised Lamb Paprikash with Spaetzle, Turnips and Their Greens and Crème Fraîche\u003c/em>\u003c/p>\n\u003cp>Our favorite dish of the evening was the \u003cstrong>Braised Lamb Paprikash with Spaetzle\u003c/strong>, which featured the most luxurious, swoon-worthy sauce ever. Buttery, rich, and savory, my mouth is watering even thinking about it. So good, we requested another basket of bread just to sop it all up. A traditional Hungarian stew made with paprika-seasoned lamb, the dish was hearty and flavorful. The lamb was braised until the meat was juicy, tender, and without any gaminess, and the spaetzle did its job of soaking up all that amazing sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2197.JPG\" alt=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" title=\"La Caudrina Moscato d’Asti, Romano Dogliotti\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14492\">\u003cbr>\n\u003cem>La Caudrina Moscato d’Asti, Romano Dogliotti\u003c/em>\u003c/p>\n\u003cp>Unfortunately, we were too stuffed with spaetzle sauce to have room for any of pastry chef \u003cstrong>Debbie Hughes's\u003c/strong> lovely desserts. However, we were able to find some room in the nooks and crannies to end on a sweet note with some dessert wine. \u003c/p>\n\u003cp>We lingered over our glasses of \u003cstrong>La Caudrina Moscato d’Asti\u003c/strong> (a new favorite now, floral but too sweet), reluctant to break the spell that Firefly had cast upon us. I'm already looking forward to our next visit to this glowing gem of a restaurant. \u003c/p>\n\u003cp>On my list to try next time are the signature \u003cstrong>Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce\u003c/strong> (on the menu since Day 1), and the \u003cstrong>Rustic Wild Mushroom and Chard Lasagna with Tomato and Béchamel Sauces, Smoked Gouda and Herb Salad\u003c/strong>, which had me ogling our neighbor's table with envy. Oh, and a mental note to save some room for dessert, which sounded really seasonal and spectacular. I'm starting to see why the regulars keep coming back again and again…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_2211.JPG\" alt=\"Firefly Restaurant\" title=\"Firefly Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14493\">\u003cbr>\n\u003cem>Firefly Restaurant\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\nRead more about Firefly on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-reviews/\">Check, Please! Bay Area\u003c/a>; see Chef/Owner Brad Levy's recipe for \u003ca href=\"http://blogs.kqed.org/checkplease/2006/02/16/firefly-recipe/\">Sweet Potato Pancakes\u003c/a>; or check out \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/?page=2\">more photos\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly Restaurant\u003c/a>\u003cbr>\n4288 24th Street\u003cbr>\n(between Diamond St & Douglass St)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n415-821-7652\u003cbr>\n\u003cem>Prix Fix Menu Sun-Thurs ($36): Any Appetizer, Entrée, and Dessert\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14486/firefly-restaurant-a-glowing-neighborhood-gem","authors":["5037"],"categories":["bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_4268","bayareabites_4270","bayareabites_4267","bayareabites_4271","bayareabites_4272","bayareabites_1591","bayareabites_4269"],"label":"bayareabites"},"bayareabites_1643":{"type":"posts","id":"bayareabites_1643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1643","score":null,"sort":[1227284913000]},"guestAuthors":[],"slug":"omnivore-books-on-food","title":"Omnivore Books on Food","publishDate":1227284913,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/omnivore1.jpg\" alt=\"omnivore books on food\" align=\"left\">Today's post is short and sweet, but I do mean sweet.\u003c/p>\n\u003cp>Two weeks ago, Omnivore Books on Food quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.\u003c/p>\n\u003cp>Housed, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.\u003cbr clear=\"all\">Omnivore's fare reaches beyond new, antiquarian, and collectible cookbooks. As its website states, \"Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food.\" There are books on animal husbandry, nut growing, even a whole shelf devoted to organic farming-- from the 1940's and 1950's. It's a fascinating browse-- a kind of hog heaven for book lovers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/swine-husbandry.jpg\" alt=\"swine husbandry\">\u003c/p>\n\u003cp>Among my favorite curiosities on the store were a collection of miniature liqueur bottles once owned by Hal B. Wallis, Oscar-winning producer of a little-known film entitled Casablanca. They were rescued by Sack (a friend of the family) when Wallis' gold-digging last wife was stealing him, well, blind, as his eyesight began to fail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/little-bottles.jpg\" alt=\"little bottles\">\u003c/p>\n\u003cp>Omnivore will soon be hosting book-related events. In December, the store will host such guests as Cindy Mushet, author of The Art and Soul of Baking, and Clark Wolf, author of American Cheeses. To find out about more events, \u003ca href=\"http://www.omnivorebooks.com/events.html\">visit Omnivore's event calendar online\u003c/a>. Or, hell, go into the store and pick one up yourself.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/interior-store.jpg\" alt=\"store interior\">\u003c/p>\n\u003cp>In an era where books are gradually losing ground to the likes of the Internet and Kindle, and in a global economy that is causing people to curtail their expenditures, Omnivore's debut is a brave one. But a necessary one, I think. There is a certain comfort in reading about food, certainly, but that comfort is often served cold when reading about it on a computer screen. It cannot compare to the heft of a good book in one's hands, the smell of its musty pages, or the knowledge that it has been loved and used and read by others. Beyond what's written in its pages, there is a story behind every book. And I think Celia and Omnivore understand that. Perfectly.\u003c/p>\n\u003cp>\u003cstrong>Omnivore\u003c/strong> is located at:\u003c/p>\n\u003cp>3885a Cesar Chavez Street\u003c/p>\n\u003cp>San Francisco, CA 94131\u003c/p>\n\u003cp>Tel: 415-282-4712\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">omnivorebooks.com\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Two weeks ago, \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a> quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.\r\n\r\nHoused, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.\r\n","status":"publish","parent":0,"modified":1227395454,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":454},"headData":{"title":"Omnivore Books on Food | KQED","description":"Two weeks ago, Omnivore Books on Food quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.\r\n\r\nHoused, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Omnivore Books on Food","datePublished":"2008-11-21T16:28:33.000Z","dateModified":"2008-11-22T23:10:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1643 http://blogs.kqed.org/bayareabites/2008/11/21/omnivore-books-on-food/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/21/omnivore-books-on-food/","disqusTitle":"Omnivore Books on Food","path":"/bayareabites/1643/omnivore-books-on-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/omnivore1.jpg\" alt=\"omnivore books on food\" align=\"left\">Today's post is short and sweet, but I do mean sweet.\u003c/p>\n\u003cp>Two weeks ago, Omnivore Books on Food quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.\u003c/p>\n\u003cp>Housed, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.\u003cbr clear=\"all\">Omnivore's fare reaches beyond new, antiquarian, and collectible cookbooks. As its website states, \"Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food.\" There are books on animal husbandry, nut growing, even a whole shelf devoted to organic farming-- from the 1940's and 1950's. It's a fascinating browse-- a kind of hog heaven for book lovers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/swine-husbandry.jpg\" alt=\"swine husbandry\">\u003c/p>\n\u003cp>Among my favorite curiosities on the store were a collection of miniature liqueur bottles once owned by Hal B. Wallis, Oscar-winning producer of a little-known film entitled Casablanca. They were rescued by Sack (a friend of the family) when Wallis' gold-digging last wife was stealing him, well, blind, as his eyesight began to fail.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/little-bottles.jpg\" alt=\"little bottles\">\u003c/p>\n\u003cp>Omnivore will soon be hosting book-related events. In December, the store will host such guests as Cindy Mushet, author of The Art and Soul of Baking, and Clark Wolf, author of American Cheeses. To find out about more events, \u003ca href=\"http://www.omnivorebooks.com/events.html\">visit Omnivore's event calendar online\u003c/a>. Or, hell, go into the store and pick one up yourself.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/interior-store.jpg\" alt=\"store interior\">\u003c/p>\n\u003cp>In an era where books are gradually losing ground to the likes of the Internet and Kindle, and in a global economy that is causing people to curtail their expenditures, Omnivore's debut is a brave one. But a necessary one, I think. There is a certain comfort in reading about food, certainly, but that comfort is often served cold when reading about it on a computer screen. It cannot compare to the heft of a good book in one's hands, the smell of its musty pages, or the knowledge that it has been loved and used and read by others. Beyond what's written in its pages, there is a story behind every book. And I think Celia and Omnivore understand that. Perfectly.\u003c/p>\n\u003cp>\u003cstrong>Omnivore\u003c/strong> is located at:\u003c/p>\n\u003cp>3885a Cesar Chavez Street\u003c/p>\n\u003cp>San Francisco, CA 94131\u003c/p>\n\u003cp>Tel: 415-282-4712\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">omnivorebooks.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1643/omnivore-books-on-food","authors":["5017"],"categories":["bayareabites_2254","bayareabites_588"],"tags":["bayareabites_1590","bayareabites_1592","bayareabites_14741","bayareabites_1591","bayareabites_1589"],"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. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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