Going to a Show at The Independent? Here are Local Places to Eat at Before and After
San Francisco's Culinary Scene is Ripe with Talent from City College
Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite
Interview with Nopa's Jeff Hanak
Foraging For Fish in the San Francisco Bay
Food Secrets of Chef/Restaurateur/Writer Daniel Patterson
Urban Chef Report: Craig Stoll's Favorite Bay Area Eats
Strong Coffee in the 'Hood
Tasty Tattoos and the Chefs Who Sport Them
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Here are Local Places to Eat at Before and After","publishDate":1386634982,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ","status":"publish","parent":0,"modified":1386713632,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":879},"headData":{"title":"Going to a Show at The Independent? Here are Local Places to Eat at Before and After | KQED","description":"The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Going to a Show at The Independent? Here are Local Places to Eat at Before and After","datePublished":"2013-12-10T00:23:02.000Z","dateModified":"2013-12-10T22:13:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"72938 http://blogs.kqed.org/bayareabites/?p=72938","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/09/going-to-a-show-at-the-independent-here-are-local-places-to-eat-at-before-and-after/","disqusTitle":"Going to a Show at The Independent? Here are Local Places to Eat at Before and After","path":"/bayareabites/72938/going-to-a-show-at-the-independent-here-are-local-places-to-eat-at-before-and-after","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\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>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72938/going-to-a-show-at-the-independent-here-are-local-places-to-eat-at-before-and-after","authors":["5507"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1806","bayareabites_12765","bayareabites_12770","bayareabites_12764","bayareabites_12766","bayareabites_12768","bayareabites_219","bayareabites_12767","bayareabites_12769"],"featImg":"bayareabites_74902","label":"bayareabites"},"bayareabites_71715":{"type":"posts","id":"bayareabites_71715","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71715","score":null,"sort":[1383758607000]},"guestAuthors":[],"slug":"san-franciscos-culinary-scene-is-ripe-with-talent-from-city-college","title":"San Francisco's Culinary Scene is Ripe with Talent from City College","publishDate":1383758607,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ","status":"publish","parent":0,"modified":1552433636,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":52,"wordCount":1950},"headData":{"title":"San Francisco's Culinary Scene is Ripe with Talent from City College | KQED","description":"The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco's Culinary Scene is Ripe with Talent from City College","datePublished":"2013-11-06T17:23:27.000Z","dateModified":"2019-03-12T23:33:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71715 http://blogs.kqed.org/bayareabites/?p=71715","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/06/san-franciscos-culinary-scene-is-ripe-with-talent-from-city-college/","disqusTitle":"San Francisco's Culinary Scene is Ripe with Talent from City College","path":"/bayareabites/71715/san-franciscos-culinary-scene-is-ripe-with-talent-from-city-college","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\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>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\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>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71715/san-franciscos-culinary-scene-is-ripe-with-talent-from-city-college","authors":["2451"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_1962","bayareabites_1146","bayareabites_45","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_9576","bayareabites_12519","bayareabites_219","bayareabites_4030","bayareabites_12522"],"featImg":"bayareabites_72977","label":"bayareabites"},"bayareabites_69290":{"type":"posts","id":"bayareabites_69290","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69290","score":null,"sort":[1380309739000]},"guestAuthors":[],"slug":"qa-with-shakirah-simley-canner-in-residence-at-bi-rite","title":"Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ","publishDate":1380309739,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lVk-pr3pPME]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.\r\n\r\n","status":"publish","parent":0,"modified":1380390176,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1321},"headData":{"title":"Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite | KQED","description":"Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ","datePublished":"2013-09-27T19:22:19.000Z","dateModified":"2013-09-28T17:42:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69290 http://blogs.kqed.org/bayareabites/?p=69290","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/27/qa-with-shakirah-simley-canner-in-residence-at-bi-rite/","disqusTitle":"Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ","path":"/bayareabites/69290/qa-with-shakirah-simley-canner-in-residence-at-bi-rite","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\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>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lVk-pr3pPME'\n title='//www.youtube.com/embed/lVk-pr3pPME'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\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>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69290/qa-with-shakirah-simley-canner-in-residence-at-bi-rite","authors":["5092"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_64","bayareabites_50","bayareabites_1875","bayareabites_316"],"tags":["bayareabites_9576","bayareabites_2311","bayareabites_219","bayareabites_12297","bayareabites_12298","bayareabites_12299"],"featImg":"bayareabites_70342","label":"bayareabites"},"bayareabites_53114":{"type":"posts","id":"bayareabites_53114","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53114","score":null,"sort":[1357153688000]},"guestAuthors":[],"slug":"interview-with-nopas-jeff-hanak","title":"Interview with Nopa's Jeff Hanak","publishDate":1357153688,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_53117\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\" alt=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" title=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" width=\"400\" class=\"size-full wp-image-53117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened in 2006, \u003ca href=\"http://www.nopasf.com/\">Nopa restaurant\u003c/a> has received stellar reviews for food, service, cocktails and late night hours—a rarity in San Francisco. The restaurant is run and owned by Jeff Hanak, Allyson Jossel and chef Laurence Jossel. They met while working for the \u003ca href=\"http://www.chowfoodbar.com/\">Chow Restaurant group\u003c/a>, which is known for affordable food that satisfies both gourmet and comfort leanings. This piece came about because scores of hospitality professionals have told me something along the lines of “Nopa get’s it right” in the interviews I’ve done for Bay Area Bites. I asked Jeff Hanak to share with Bay Area Bites the way Nopa works, as well as his holiday and Bay Area food and cocktail favorites. Hanak’s answers have been edited for clarity and content. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods and how do you celebrate the holidays?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> My three favorite holiday things are Champagne, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/\">Dungeness crab\u003c/a>. The latkes are for the Jewish side of my family. I just made latkes the other night and used parsnips. They were pretty tasty. We go to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Perbacco\u003c/a> every Christmas Eve for dinner. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Industry folks often name Nopa as the restaurant that is the best in all categories: food, service and drinks. How do you set and maintain standards?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I don’t know if there’s a secret to our success. We always try to hire people who want to be there. We don’t always hire on experience; I hire when I sit and have a conversation with the person. If they can talk to me, they can also do that at the table. If they need training on service, I can teach them that. If they have passion, then the job to train them is a lot easier. \u003c/p>\n\u003cp>We rarely hire servers; we usually hire runners and hosts and see how that works. Then it’s, let’s see if they want to bartend, manage, serve, or cook. We ask, “What’s next?” if they do a great job. That’s how we build the restaurant. \u003c/p>\n\u003cp>We treat people respectfully and don’t scream a lot. Were hiring adults and professionals. I tend to set expectations. If they make the best of it, the rest is up to them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> Right now, I’m definitely excited about \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/dungeness-crab/\">Dungeness crab\u003c/a>. What we’re doing at brunch is exciting – because you see all aspects of egg cookery and pastries. I just got back from Spain and we ate so much great fish. That was kind of fun to celebrate from a technique standpoint. At Nopa, we’re doing a lot of smoking on the grill – fish like trout. That’s fun. Laurence is doing a lot of whole food butchery, things like a couple lambs and pig a week. We’ve been doing that for awhile. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://terroircapital.com/stan-bromley/\">Stan Bromley\u003c/a> was the VP of Four Seasons and I worked there as an intern when I was going to City College. It was amazing the impact he had on the hotel industry here. I look at Laurence and Allyson and the way we’ve placed an importance on how to put more balance into work and life. We work well off of each other. \u003ca href=\"http://www.sfgate.com/bayarea/article/Angel-Stoyanof-S-F-restaurateur-and-realtor-2545294.php\">Angel Stoyanof\u003c/a> had a major impact on my life and how I look at life and business and opportunities. He was very straight to the point, he told you what he was thinking. Being at Park Chow also had a big influence on me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in restaurant business?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I can contrast being in restaurants my whole life to then being in the financial industry for nine months. There’s no other feeling of the buzz of being in restaurants and providing hospitality to customers. You’re building an amazing team of individuals. In order to serve 330 brunches and 500 dinners like we do at Nopa, you have to have everyone on the same wave length. So, it's bringing together different age groups, cultures, and education to provide an amazing experience for people. I didn’t find that feeling in the financial world. Back in the restaurant, you have to provide the consistency of service and food and you have to be in it together.\u003c/p>\n\u003cp>As for the worst parts of the business, sometimes you don’t have people who are 100 percent into what you’re doing. They take a job for a financial opportunity and they’re not always excited about the end goal. It’s tough sometimes to convince them how to get out of it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> The biggest lesson is to follow something that you love. If you do, it will most of the time be good for you personally and financially. You need a strong team of partners who look out for each other and who are honest. \u003c/p>\n\u003cp>When I am managing, I try to set goals and expectations and communicate without fear and threats and screaming. I learned a lot that I want to bring people on and educate them because I didn’t always have someone I could reach out to as a whole when I was starting out. I try to reach out to managers and staff and lead them in a direction that is hospitality or not hospitality. I opened Nopa with \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence\u003c/a> and \u003ca href=\"http://www.northsidesf.com/oct09/fw_getacrosstown.html\">Allyson\u003c/a> because we knew and respect each other. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food & drink spots?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://www.saycheesesf.com/\">Say Cheese\u003c/a> in Cole Valley, because they have a great domestic cheese selection. For meat or chicken, I really love going to \u003ca href=\"http://fattedcalf.com/retail.html\">Fatted Calf\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Bi-Rite market\u003c/a>. \u003c/p>\n\u003cp>I live right by New May Wah market, so I’m in there often, buying shrimp, fish, clams and crab.\u003cbr>\n\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> is on my list. Stuart’s a good friend of mine.\u003c/p>\n\u003cp>I don’t go out to eat so much (laughs) but do eat at \u003ca href=\"http://www.pizzeriadelfina.com/pacificHeights.html\">Delfina Pizzeria\u003c/a> with my kids a lot. \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> is also an easy “go-to” restaurant.\u003cbr>\nI don’t get to \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> often but when I do, I love it -- Staffan’s a great chef. I also love eating at \u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a>.\u003c/p>\n\u003cp>To drink beer, I go to \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I had a great sherry cocktail at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a> that was fun. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> does some of the best cocktails in restaurants. \u003c/p>\n\n","blocks":[],"excerpt":"Nopa Restaurant is a San Francisco success story: farm to table food, late night hours and stellar service. Mary Ladd interviews partner-owner Jeff Hanak, who shares his holiday traditions and Bay Area food favorites.","status":"publish","parent":0,"modified":1513209789,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1150},"headData":{"title":"Interview with Nopa's Jeff Hanak | KQED","description":"Nopa Restaurant is a San Francisco success story: farm to table food, late night hours and stellar service. Mary Ladd interviews partner-owner Jeff Hanak, who shares his holiday traditions and Bay Area food favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Interview with Nopa's Jeff Hanak","datePublished":"2013-01-02T19:08:08.000Z","dateModified":"2017-12-14T00:03:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53114 http://blogs.kqed.org/bayareabites/?p=53114","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/","disqusTitle":"Interview with Nopa's Jeff Hanak","path":"/bayareabites/53114/interview-with-nopas-jeff-hanak","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53117\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\" alt=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" title=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" width=\"400\" class=\"size-full wp-image-53117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened in 2006, \u003ca href=\"http://www.nopasf.com/\">Nopa restaurant\u003c/a> has received stellar reviews for food, service, cocktails and late night hours—a rarity in San Francisco. The restaurant is run and owned by Jeff Hanak, Allyson Jossel and chef Laurence Jossel. They met while working for the \u003ca href=\"http://www.chowfoodbar.com/\">Chow Restaurant group\u003c/a>, which is known for affordable food that satisfies both gourmet and comfort leanings. This piece came about because scores of hospitality professionals have told me something along the lines of “Nopa get’s it right” in the interviews I’ve done for Bay Area Bites. I asked Jeff Hanak to share with Bay Area Bites the way Nopa works, as well as his holiday and Bay Area food and cocktail favorites. Hanak’s answers have been edited for clarity and content. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods and how do you celebrate the holidays?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> My three favorite holiday things are Champagne, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/\">Dungeness crab\u003c/a>. The latkes are for the Jewish side of my family. I just made latkes the other night and used parsnips. They were pretty tasty. We go to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Perbacco\u003c/a> every Christmas Eve for dinner. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Industry folks often name Nopa as the restaurant that is the best in all categories: food, service and drinks. How do you set and maintain standards?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I don’t know if there’s a secret to our success. We always try to hire people who want to be there. We don’t always hire on experience; I hire when I sit and have a conversation with the person. If they can talk to me, they can also do that at the table. If they need training on service, I can teach them that. If they have passion, then the job to train them is a lot easier. \u003c/p>\n\u003cp>We rarely hire servers; we usually hire runners and hosts and see how that works. Then it’s, let’s see if they want to bartend, manage, serve, or cook. We ask, “What’s next?” if they do a great job. That’s how we build the restaurant. \u003c/p>\n\u003cp>We treat people respectfully and don’t scream a lot. Were hiring adults and professionals. I tend to set expectations. If they make the best of it, the rest is up to them. \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>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> Right now, I’m definitely excited about \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/dungeness-crab/\">Dungeness crab\u003c/a>. What we’re doing at brunch is exciting – because you see all aspects of egg cookery and pastries. I just got back from Spain and we ate so much great fish. That was kind of fun to celebrate from a technique standpoint. At Nopa, we’re doing a lot of smoking on the grill – fish like trout. That’s fun. Laurence is doing a lot of whole food butchery, things like a couple lambs and pig a week. We’ve been doing that for awhile. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://terroircapital.com/stan-bromley/\">Stan Bromley\u003c/a> was the VP of Four Seasons and I worked there as an intern when I was going to City College. It was amazing the impact he had on the hotel industry here. I look at Laurence and Allyson and the way we’ve placed an importance on how to put more balance into work and life. We work well off of each other. \u003ca href=\"http://www.sfgate.com/bayarea/article/Angel-Stoyanof-S-F-restaurateur-and-realtor-2545294.php\">Angel Stoyanof\u003c/a> had a major impact on my life and how I look at life and business and opportunities. He was very straight to the point, he told you what he was thinking. Being at Park Chow also had a big influence on me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in restaurant business?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I can contrast being in restaurants my whole life to then being in the financial industry for nine months. There’s no other feeling of the buzz of being in restaurants and providing hospitality to customers. You’re building an amazing team of individuals. In order to serve 330 brunches and 500 dinners like we do at Nopa, you have to have everyone on the same wave length. So, it's bringing together different age groups, cultures, and education to provide an amazing experience for people. I didn’t find that feeling in the financial world. Back in the restaurant, you have to provide the consistency of service and food and you have to be in it together.\u003c/p>\n\u003cp>As for the worst parts of the business, sometimes you don’t have people who are 100 percent into what you’re doing. They take a job for a financial opportunity and they’re not always excited about the end goal. It’s tough sometimes to convince them how to get out of it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> The biggest lesson is to follow something that you love. If you do, it will most of the time be good for you personally and financially. You need a strong team of partners who look out for each other and who are honest. \u003c/p>\n\u003cp>When I am managing, I try to set goals and expectations and communicate without fear and threats and screaming. I learned a lot that I want to bring people on and educate them because I didn’t always have someone I could reach out to as a whole when I was starting out. I try to reach out to managers and staff and lead them in a direction that is hospitality or not hospitality. I opened Nopa with \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence\u003c/a> and \u003ca href=\"http://www.northsidesf.com/oct09/fw_getacrosstown.html\">Allyson\u003c/a> because we knew and respect each other. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food & drink spots?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://www.saycheesesf.com/\">Say Cheese\u003c/a> in Cole Valley, because they have a great domestic cheese selection. For meat or chicken, I really love going to \u003ca href=\"http://fattedcalf.com/retail.html\">Fatted Calf\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Bi-Rite market\u003c/a>. \u003c/p>\n\u003cp>I live right by New May Wah market, so I’m in there often, buying shrimp, fish, clams and crab.\u003cbr>\n\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> is on my list. Stuart’s a good friend of mine.\u003c/p>\n\u003cp>I don’t go out to eat so much (laughs) but do eat at \u003ca href=\"http://www.pizzeriadelfina.com/pacificHeights.html\">Delfina Pizzeria\u003c/a> with my kids a lot. \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> is also an easy “go-to” restaurant.\u003cbr>\nI don’t get to \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> often but when I do, I love it -- Staffan’s a great chef. I also love eating at \u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a>.\u003c/p>\n\u003cp>To drink beer, I go to \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I had a great sherry cocktail at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a> that was fun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> does some of the best cocktails in restaurants. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53114/interview-with-nopas-jeff-hanak","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10956","bayareabites_564","bayareabites_10955","bayareabites_10952","bayareabites_10953","bayareabites_219","bayareabites_4030","bayareabites_9105"],"featImg":"bayareabites_53119","label":"bayareabites"},"bayareabites_45913":{"type":"posts","id":"bayareabites_45913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45913","score":null,"sort":[1342731240000]},"guestAuthors":[],"slug":"foraging-for-fish-in-the-san-francisco-bay","title":"Foraging For Fish in the San Francisco Bay ","publishDate":1342731240,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”","status":"publish","parent":0,"modified":1342731240,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":859},"headData":{"title":"Foraging For Fish in the San Francisco Bay | KQED","description":"If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Foraging For Fish in the San Francisco Bay ","datePublished":"2012-07-19T20:54:00.000Z","dateModified":"2012-07-19T20:54:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45913 http://blogs.kqed.org/bayareabites/?p=45913","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/","disqusTitle":"Foraging For Fish in the San Francisco Bay ","path":"/bayareabites/45913/foraging-for-fish-in-the-san-francisco-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \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/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45913/foraging-for-fish-in-the-san-francisco-bay","authors":["5371"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_90","bayareabites_60"],"tags":["bayareabites_10590","bayareabites_10411","bayareabites_376","bayareabites_10591","bayareabites_10592","bayareabites_219","bayareabites_10589"],"featImg":"bayareabites_46133","label":"bayareabites"},"bayareabites_20986":{"type":"posts","id":"bayareabites_20986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20986","score":null,"sort":[1294432749000]},"guestAuthors":[],"slug":"food-secrets-of-chefrestaurateurwriter-daniel-patterson","title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","publishDate":1294432749,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n","blocks":[],"excerpt":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.","status":"publish","parent":0,"modified":1294438759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":762},"headData":{"title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson | KQED","description":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook "at least for a little while" for the Plum lunch debut. Bay Area Bites caught up with Patterson soon after that via phone interview.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","datePublished":"2011-01-07T20:39:09.000Z","dateModified":"2011-01-07T22:19:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20986 http://blogs.kqed.org/bayareabites/?p=20986","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/","disqusTitle":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","path":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\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>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_595","bayareabites_8789","bayareabites_8472","bayareabites_3367","bayareabites_3998","bayareabites_3999","bayareabites_8521","bayareabites_14773","bayareabites_8399","bayareabites_8790","bayareabites_219","bayareabites_4030","bayareabites_14757","bayareabites_8302","bayareabites_8785"],"label":"bayareabites"},"bayareabites_13083":{"type":"posts","id":"bayareabites_13083","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13083","score":null,"sort":[1273244429000]},"guestAuthors":[],"slug":"urban-chef-report-craig-stolls-favorite-bay-area-eats","title":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats","publishDate":1273244429,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 673-1101\u003cbr>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n","blocks":[],"excerpt":"Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ","status":"publish","parent":0,"modified":1308598622,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":976},"headData":{"title":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats | KQED","description":"Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats","datePublished":"2010-05-07T15:00:29.000Z","dateModified":"2011-06-20T19:37:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13083 http://blogs.kqed.org/bayareabites/?p=13083","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/","disqusTitle":"Urban Chef Report: Craig Stoll's Favorite Bay Area Eats","path":"/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\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>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 673-1101\u003cbr>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats","authors":["5092"],"categories":["bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_2345","bayareabites_4029","bayareabites_4017","bayareabites_2101","bayareabites_4026","bayareabites_219","bayareabites_4030","bayareabites_4028","bayareabites_4031"],"label":"bayareabites"},"bayareabites_10178":{"type":"posts","id":"bayareabites_10178","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10178","score":null,"sort":[1265055531000]},"guestAuthors":[],"slug":"strong-coffee-in-the-hood","title":"Strong Coffee in the 'Hood","publishDate":1265055531,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalflatte.jpg\" alt=\"Lattes at Matching Half Cafe\" title=\"Lattes at Matching Half Cafe\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10191\">\u003cbr>\n\u003cem>Lattes at Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp> So I moved to the city a few weeks ago. After enduring many sweaty hours of \u003cem>I can't imagine anything I'd rather be doing less\u003c/em>, I've vowed never to move out of my apartment for as long as I shall live. Yes, the size of the kitchen will take a little getting used to, and I may never have a grown-up dinner party. But moving is just no fun. Getting the couch up the four flights of stairs was an unspeakable feat. That being said, I've put it all behind me and am settling in just fine: finding my favorite grocery store, getting the bus route figured out, exploring yoga studios to find one I like and--of course--drinking lots of coffee.\u003c/p>\n\u003cp> Now the Internet's a pretty big part of my life since I do a lot of writing from home. And since Comcast rarely works with anyone's ideal schedule, they couldn't come out for five days after I moved in, so I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalfmenu.jpg\" alt=\"Airy and industrial interior of Matching Half Cafe and menu\" title=\"Airy and industrial interior of Matching Half Cafe and menu\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10187\">\u003cbr>\n\u003cem>Airy and industrial interior of Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>The Matching Half\u003c/em> is one of those places I'm excited to bring people to. \u003cem>Yes, come and check out the new digs, and I'll take you to my new favorite coffee place.\u003c/em> Those are words I've uttered numerous times in the last few weeks. And before telling you all about how rad it is, a quick disclaimer for the laptop crowd: there are very few outlets, so if you've got a laptop battery that's hanging on for dear life, this may not be the best choice. However, it's great for so many other reasons, and I'm almost hesitant to talk about it because I like its tucked-away, not-too-crowded, neighborhood appeal. I appreciate places that pay close attention to each detail, from the lovely ceramic cups to the metal bar, to the stark but warm industrial space. I love the menu penned on craft paper. I love the vivid, industrial painting by \u003ca href=\"http://www.mikeshankman.com/\">Mike Shankman\u003c/a>. \u003c/p>\n\u003cp>When not working, settling into one of the window-side tables is prime people watching territory. There are dog walkers, young families buying treats and hanging at the outdoor tables, and runners cruising towards the Panhandle. And the coffee: this is not quick in-out-and-on-with-your-life coffee. It really is slowly and carefully prepared and it shows. The lattes are beautiful and strong, and they have numerous single-origin drip coffees brewed to order. They also have a small but nice selection of breakfast pastries (the croissants are buttery, flaky goodness), sandwiches and salads. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/croissant500.jpg\" alt=\"croissant from The Matching Half \" title=\"croissant from The Matching Half \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10190\">\u003c/p>\n\u003cp>And while I haven't had the pleasure of having a glass of beer or wine--it's sure to happen in the coming week. They do happy hour specials from 4pm-6pm daily, and have some interesting bottles of beer available. Like Old Rasputin Russian Imperial Stout and PBR in a bottle. Right now they actually have a breakfast panino and PBR special. I can't say that I've ever had PBR in a bottle and I definitely haven't had PBR for breakfast...but here's to a new home and new beginnings, perhaps PBR and all. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a>\u003cbr>\n1799 McAllister (@Baker), San Francisco, CA 94117\u003cbr>\n(415) 674-8699\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs.: 7am-7pm; Fri. 7am-10pm; Sat. 8am-10pm; Sun. 8am-6pm.\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/abir.jpg\" alt=\"storefront of Cafe Abir \" title=\"storefront of Cafe Abir \" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10188\">\u003cbr>\n\u003cem>Storefront of local favorite, Café Abir\u003c/em> \u003c/p>\n\u003cp>Café Abir prides itself on roasting their own coffee daily in their micro-roasting machine. They make a rock-solid Americano and a nice, strong latte. But so do many places in the city. So what sets Café Abir apart? What I like is their varied workspace: they have a giant, communal table along with raised round tables with red velour booths that feel like little work nooks. They play good 80's music: I've been sitting here writing for the past hour and there's been some classic Heart, Bruce Springsteen and Men at Work. Good stuff. And they also have tons of individually wrapped treats, from slices of cake, to apricot bars and chocolate-dipped Rice Krispie bars. I'll admit, before I'd stocked the kitchen and actually gotten a feel for the 'hood, I had my fair share of their giant Rice Krispie treats. \u003c/p>\n\u003cp>Café Abir serves \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/numitea/home.d2w/report\">Numi\u003c/a> tea, and a few different selections of beer and wine. In the evening, I've seen couples having a bottle of beer, presumably before heading out to one of the bars nearby. The red velour couches are that good--and when it's warm enough, the outdoor tables are prime for Divisadero people watching. So while there are dozens of incredible coffee joints around town, I'm thankful Abir's close by, and that they're open a bit later than most. \u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003cbr>\n300 Fulton Street (@ Divisidero)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 567-6503\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 6am-10pm\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apollo.jpg\" alt=\"A quiet Sunday afternoon at Apollo Coffee\" title=\"A quiet Sunday afternoon at Apollo Coffee\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-10189\">\u003cbr>\n\u003cem>A quiet Sunday afternoon at Apollo Coffee\u003c/em>\u003c/p>\n\u003cp>When I first moved in, Apollo had a sign on the front door that they'd be closed for the next week. I wasn’t sure if this was because of the construction on Divisadero or because post-holiday business is just darn slow, and it's a smart business move to shutter for a few days. Regardless, I'm happy they're up and running now. This is quite literally the perfect place to get work done--oftentimes I actually feel guilty talking on the phone because the atmosphere is so conducive to quiet work and reading that it tends to have more of a library vibe than a happening coffee house vibe. So while you won’t hear the hippest live music here, there's tons of comfortable individual seating, lots of outlets, and great natural light. It's uber-clean, and the owner is incredibly friendly.\u003c/p>\n\u003cp> The lattes are great. Their espresso has smooth, sweet notes. And the drip coffee is strong--even though I have a coffeemaker at home, the houseguests I've had prefer to cruise over to Apollo for a cup. They have a small selection of breakfast pastries and scones, panini for lunch, and a great selection of snacks like \u003ca href=\"http://www.larabar.com/\">Lara Bars\u003c/a>, \u003ca href=\"http://www.dagobachocolate.com/\">Dagoba\u003c/a> chocolate, mini brownies, and mini truffles. In fact, I noticed a lot of options for the chocolate aficionado here, from chocolate bars to dark chocolate cupcakes. They sell beer and wine as well, although I think the hours at Apollo aren’t so conducive to this. When asked about the early hours, the owner commented that it's a much quieter part of Divisadero, and maybe in the summer they'll stay open a bit later. Until then, I'm sticking to the coffee, the quiet, and the chocolate. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003cbr>\n1064 Divisidero St. (between Turk and Golden Gate Blvd)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs. 8am-7pm; Fri.-Sat. 8am-6pm; Sun. 9am-6pm\u003c/p>\n\n","blocks":[],"excerpt":"I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. ","status":"publish","parent":0,"modified":1265055976,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1245},"headData":{"title":"Strong Coffee in the 'Hood | KQED","description":"I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Strong Coffee in the 'Hood","datePublished":"2010-02-01T20:18:51.000Z","dateModified":"2010-02-01T20:26:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"10178 http://blogs.kqed.org/bayareabites/?p=10178","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/01/strong-coffee-in-the-hood/","disqusTitle":"Strong Coffee in the 'Hood","path":"/bayareabites/10178/strong-coffee-in-the-hood","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalflatte.jpg\" alt=\"Lattes at Matching Half Cafe\" title=\"Lattes at Matching Half Cafe\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10191\">\u003cbr>\n\u003cem>Lattes at Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp> So I moved to the city a few weeks ago. After enduring many sweaty hours of \u003cem>I can't imagine anything I'd rather be doing less\u003c/em>, I've vowed never to move out of my apartment for as long as I shall live. Yes, the size of the kitchen will take a little getting used to, and I may never have a grown-up dinner party. But moving is just no fun. Getting the couch up the four flights of stairs was an unspeakable feat. That being said, I've put it all behind me and am settling in just fine: finding my favorite grocery store, getting the bus route figured out, exploring yoga studios to find one I like and--of course--drinking lots of coffee.\u003c/p>\n\u003cp> Now the Internet's a pretty big part of my life since I do a lot of writing from home. And since Comcast rarely works with anyone's ideal schedule, they couldn't come out for five days after I moved in, so I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalfmenu.jpg\" alt=\"Airy and industrial interior of Matching Half Cafe and menu\" title=\"Airy and industrial interior of Matching Half Cafe and menu\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10187\">\u003cbr>\n\u003cem>Airy and industrial interior of Matching Half Cafe\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>\u003cem>The Matching Half\u003c/em> is one of those places I'm excited to bring people to. \u003cem>Yes, come and check out the new digs, and I'll take you to my new favorite coffee place.\u003c/em> Those are words I've uttered numerous times in the last few weeks. And before telling you all about how rad it is, a quick disclaimer for the laptop crowd: there are very few outlets, so if you've got a laptop battery that's hanging on for dear life, this may not be the best choice. However, it's great for so many other reasons, and I'm almost hesitant to talk about it because I like its tucked-away, not-too-crowded, neighborhood appeal. I appreciate places that pay close attention to each detail, from the lovely ceramic cups to the metal bar, to the stark but warm industrial space. I love the menu penned on craft paper. I love the vivid, industrial painting by \u003ca href=\"http://www.mikeshankman.com/\">Mike Shankman\u003c/a>. \u003c/p>\n\u003cp>When not working, settling into one of the window-side tables is prime people watching territory. There are dog walkers, young families buying treats and hanging at the outdoor tables, and runners cruising towards the Panhandle. And the coffee: this is not quick in-out-and-on-with-your-life coffee. It really is slowly and carefully prepared and it shows. The lattes are beautiful and strong, and they have numerous single-origin drip coffees brewed to order. They also have a small but nice selection of breakfast pastries (the croissants are buttery, flaky goodness), sandwiches and salads. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/croissant500.jpg\" alt=\"croissant from The Matching Half \" title=\"croissant from The Matching Half \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10190\">\u003c/p>\n\u003cp>And while I haven't had the pleasure of having a glass of beer or wine--it's sure to happen in the coming week. They do happy hour specials from 4pm-6pm daily, and have some interesting bottles of beer available. Like Old Rasputin Russian Imperial Stout and PBR in a bottle. Right now they actually have a breakfast panino and PBR special. I can't say that I've ever had PBR in a bottle and I definitely haven't had PBR for breakfast...but here's to a new home and new beginnings, perhaps PBR and all. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a>\u003cbr>\n1799 McAllister (@Baker), San Francisco, CA 94117\u003cbr>\n(415) 674-8699\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs.: 7am-7pm; Fri. 7am-10pm; Sat. 8am-10pm; Sun. 8am-6pm.\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/abir.jpg\" alt=\"storefront of Cafe Abir \" title=\"storefront of Cafe Abir \" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10188\">\u003cbr>\n\u003cem>Storefront of local favorite, Café Abir\u003c/em> \u003c/p>\n\u003cp>Café Abir prides itself on roasting their own coffee daily in their micro-roasting machine. They make a rock-solid Americano and a nice, strong latte. But so do many places in the city. So what sets Café Abir apart? What I like is their varied workspace: they have a giant, communal table along with raised round tables with red velour booths that feel like little work nooks. They play good 80's music: I've been sitting here writing for the past hour and there's been some classic Heart, Bruce Springsteen and Men at Work. Good stuff. And they also have tons of individually wrapped treats, from slices of cake, to apricot bars and chocolate-dipped Rice Krispie bars. I'll admit, before I'd stocked the kitchen and actually gotten a feel for the 'hood, I had my fair share of their giant Rice Krispie treats. \u003c/p>\n\u003cp>Café Abir serves \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/numitea/home.d2w/report\">Numi\u003c/a> tea, and a few different selections of beer and wine. In the evening, I've seen couples having a bottle of beer, presumably before heading out to one of the bars nearby. The red velour couches are that good--and when it's warm enough, the outdoor tables are prime for Divisadero people watching. So while there are dozens of incredible coffee joints around town, I'm thankful Abir's close by, and that they're open a bit later than most. \u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003cbr>\n300 Fulton Street (@ Divisidero)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 567-6503\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 6am-10pm\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apollo.jpg\" alt=\"A quiet Sunday afternoon at Apollo Coffee\" title=\"A quiet Sunday afternoon at Apollo Coffee\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-10189\">\u003cbr>\n\u003cem>A quiet Sunday afternoon at Apollo Coffee\u003c/em>\u003c/p>\n\u003cp>When I first moved in, Apollo had a sign on the front door that they'd be closed for the next week. I wasn’t sure if this was because of the construction on Divisadero or because post-holiday business is just darn slow, and it's a smart business move to shutter for a few days. Regardless, I'm happy they're up and running now. This is quite literally the perfect place to get work done--oftentimes I actually feel guilty talking on the phone because the atmosphere is so conducive to quiet work and reading that it tends to have more of a library vibe than a happening coffee house vibe. So while you won’t hear the hippest live music here, there's tons of comfortable individual seating, lots of outlets, and great natural light. It's uber-clean, and the owner is incredibly friendly.\u003c/p>\n\u003cp> The lattes are great. Their espresso has smooth, sweet notes. And the drip coffee is strong--even though I have a coffeemaker at home, the houseguests I've had prefer to cruise over to Apollo for a cup. They have a small selection of breakfast pastries and scones, panini for lunch, and a great selection of snacks like \u003ca href=\"http://www.larabar.com/\">Lara Bars\u003c/a>, \u003ca href=\"http://www.dagobachocolate.com/\">Dagoba\u003c/a> chocolate, mini brownies, and mini truffles. In fact, I noticed a lot of options for the chocolate aficionado here, from chocolate bars to dark chocolate cupcakes. They sell beer and wine as well, although I think the hours at Apollo aren’t so conducive to this. When asked about the early hours, the owner commented that it's a much quieter part of Divisadero, and maybe in the summer they'll stay open a bit later. Until then, I'm sticking to the coffee, the quiet, and the chocolate. \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>Apollo Coffee\u003c/strong>\u003cbr>\n1064 Divisidero St. (between Turk and Golden Gate Blvd)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs. 8am-7pm; Fri.-Sat. 8am-6pm; Sun. 9am-6pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10178/strong-coffee-in-the-hood","authors":["5072"],"categories":["bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1248"],"tags":["bayareabites_1718","bayareabites_125","bayareabites_219","bayareabites_3395","bayareabites_3394"],"label":"bayareabites"},"bayareabites_8440":{"type":"posts","id":"bayareabites_8440","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8440","score":null,"sort":[1259000758000]},"guestAuthors":[],"slug":"tasty-tattoos-and-the-chefs-who-sport-them","title":"Tasty Tattoos and the Chefs Who Sport Them","publishDate":1259000758,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/johnstewart.jpg\" alt=\"Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\" title=\"Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-8452\">\u003cbr>\n\u003cem>Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\u003c/em>\u003c/p>\n\u003cp>The July issue of \u003cem>Food and Wine\u003c/em> garnered more than usual attention and press. On it, the \"Best New Chefs\" of 2009 were photographed in all their glory--and with all their tattoos. In the \"Letters to the Editor\" for the October issue of the magazine, a \u003ca href=\"http://www.eatmedaily.com/2009/09/reader-objects-to-chef-tattoos-on-the-cover-of-food-wine/\">reader objected\u003c/a>, noting, \"I don't recall subscribing to Sailor's Monthly.\" Moving on from print, as anyone who tunes in to \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a> can tell you, tattoos are a vibrant presence in each episode. In fact, Bravo has even put together a \u003ca href=\"http://www.bravotv.com/top-chef/top-chefs-all-tatted-up\">slideshow\u003c/a> displaying current contestant's ink. From small flowers to intricate sleeves, the aspiring Top Chefs show it all off. \u003c/p>\n\u003cp>Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)--many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success--they all prove that they're in it for the long run. \u003c/p>\n\u003cp>\u003cstrong>A Business Contract--With Yourself\u003c/strong>\u003cbr>\nJake Godby, owner of \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> ice cream, isn't technically a chef--although he was a prominent pastry chef before deciding to open his innovative scoop shop. The inspiration behind the 31 flavors tattoo gracing his forearm was completely business related. Jake was having difficulties with PG&E as he worked to open the shop on Harrison St. Things were going slower than he would've liked and he was becoming more and more frustrated with each passing day. He knew that if he did something permanent, if he got a tattoo, it was a contract with himself that he'd stick with it: \"There's no turning back now.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jakegodby1.jpg\" alt=\"Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\" title=\"Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-8450\">\u003cbr>\n\u003cem>Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Self-Identification and Expression\u003c/strong>\u003cbr>\nJake's ice cream tattoo isn't his only food-related ink. He also has a Campbell's soup can, the \u003ca href=\"http://adage.com/century/icon06.html\">Pillsbury doughboy\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Elsie_the_Cow\">Elsie the cow\u003c/a>. Jake was a double major in art and art history, so the Campbell's soup can is a melding of his interest in both. And the Pillsbury doughboy? Jake laughs, \"I'm a baker. It just fit.\" As for Elsie: he just liked her. For Jake, it was about identifying with an image that was important to him, and that spoke to how he saw himself. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jakes-other-tats.jpg\" alt=\"Jake shows off the lesser-known tats\" title=\"Jake shows off the lesser-known tats\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8451\">\u003cbr>\n\u003cem>Jake shows off the lesser-known tats\u003c/em>\u003c/p>\n\u003cp>The necessity to express oneself in the kitchen is particularly strong for chefs. \"It's a nice way for people who spend an absurd amount of time in the back of a kitchen to express themselves. It's one way to really be yourself in the kitchen without annoying anyone,\" Richie Nakano, sous chef at \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>, explains. He goes on, saying \"The thing about cooking is it's an industry where you can wear your hair however you want, get tattoos...cooking's about the craft, not about your appearance.\" So while there is obviously a creative outlet with the food preparation and presentation, most chefs are stuck in a sweaty room for 12 hours a day with the same few folks. Tattoos are a way to stand out, make a statement, and express oneself in a profession where those things are reserved for the product rather than the individual.\u003c/p>\n\u003cp>Richie spoke a bit about his newest tattoo, a sleeve of the four seasons. He had fall and winter done about a month ago, spring's to come, and he just had the figs (Summer) outlined a few weeks ago. Part self-expression, part celebrating the vibrance of the seasons here in California, and a team effort with his beloved local tattoo artist whom he’s put a lot of trust in conceiving of it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/richie4seasons.jpg\" alt=\"Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\" title=\"Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8453\">\u003cbr>\n\u003cem>Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Celebrating Forward Movement in the Kitchen\u003c/strong>\u003cbr>\nChad \u003cdel datetime=\"2009-11-23T19:42:04+00:00\">Lewis\u003c/del>Newton of \u003ca href=\"http://www.fishandfarmsf.com/\">Fish and Farm\u003c/a> got his first food tattoo to celebrate his moving up in the culinary world. Of it, he says \"I got the Oui Chef! / Non Chef! tat after I got my first Executive Chef job. I planned it years earlier when I was a young cook/sous chef. The inspiration was about my progression as a cook in this industry. When you are a young cook, with great respect and gusto you would always answer your superior Chefs with a thundering YES CHEF!!! Now, the cooks answer me with that exclamation.\"\u003c/p>\n\u003cp>When I asked him what others may have expected him to get, he said: \"A picture of tongs! I do not use tongs in the kitchen as part of my French trained background. At one point I wanted to get a picture of tongs with a red line through it, saying in script below, Frenchie Poo.\" In talking to each chef, I learned quickly that tongs often signify a newbie cook (whereas more seasoned chefs can use more delicate, less clumsy instruments to handle their food). Chad's comment certainly illustrates how, for some cooks, their tattoo is almost like a trophy, a sign that they've made it and are celebrating in the best, most permanent way. \u003c/p>\n\u003cp>Richie Nakano has a similar story, and interestingly enough, he mentions tongs as well. Regarding the spoon tattoo on his forearm, he says \"It's an Oneida baguette spoon...they're everywhere, kind of your generic spoon. It was perfect for me because I was at the point in my career where my technique had developed and I was happy with it. I wasn't relying on tongs or other clumsy tools anymore.\" The spoon signified more skill, more finesse, a real coming into his own in the kitchen.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/richie-collage1.jpg\" alt=\"Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\" title=\"Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8448\">\u003cbr>\n\u003cem>Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\u003c/em>\u003c/p>\n\u003cp>When I asked John Stewart of \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> and \u003ca href=\"http://www.bovolorestaurant.com/\">Bovolo\u003c/a> to tell me about his butcher's diagram tattoo, he said that he'd worked with \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a> in New York and was living in Seattle at the time. Mario's dad had a place in Seattle called \u003ca href=\"http://www.salumicuredmeats.com/\">Salumi\u003c/a> (and it's still there, currently run by Mario's sister Gina). At the time, John was learning the craft and art of curing meats and began to build confidence and a skill set. \"The magic part of it went away and I started doing whole cuts--prosciutto, copas--and demonstrating more of a skill level and curing consistency...at that point, I became a fanatic.\" It certainly didn't happen overnight. In talking to John, I learned that curing something like prosciutto can take anywhere from 14-20 months, so there was a lot of patience and persistence involved. John had the business card from Salumi laying around and thought, \"I should get this on my arm!\" \u003c/p>\n\u003cp>\u003cstrong>Making a Statement: Why I Do What I Do\u003c/strong>\u003cbr>\nAs for Chad Newton's other food tattoo, a pig and octopus with the words \u003cem>Break Bread\u003c/em> and \u003cem>Le Repretoire\u003c/em>, he says: \"\u003cem>Break bread\u003c/em> is not a religious term--it's about sharing a meal with loved ones. That's why I cook: to feed people in settings where families and friends can all share time together, share food together, eat family style, share stories, catch up on their events, just break bread... As for \u003cem>Le Repertoire\u003c/em>, that means a person's set of skills. For example, I am proud that I can butcher efficiently, make traditional pasta, and cook great tasting Vietnamese street food.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/chadcollage.jpg\" alt=\"Chad Newton shows off his two food-related tattoos\" title=\"Chad Newton shows off his two food-related tattoos\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-8449\">\u003cbr>\n\u003cem>Chad Newton shows off his two food-related tattoos\u003c/em>\u003c/p>\n\u003cp>John Stewart echoes this sentiment, appreciating the fact that he has an image that represents a timeless kind of thing: curing meats, something he truly believes in. \"It's a very traditional product. There's a shifting focus from mass-produced products back towards things actually produced by people.\" \u003c/p>\n\u003cp>\u003cstrong>Reactions \u003c/strong>\u003cbr>\nMoms never like tattoos much. Chad and Richie can attest to that: \"It's always Mom. I have had tattoos since I was 17, but she still cries after every single one and tells me that it is bad for my career,\" Chad says. Richie says his mom's never fond of his tattoos, but tends to get over them pretty quickly. The other day though, she did warn him \"Just don't go tattooing your face!\" John’s mother asked to see the tattoo, but wasn't shocked. \"We do live in California, after all,\" he jokes. And Jake's family and friends seem universally accepting of the ice cream: \"Even my grandparents like it,\" he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Big, Bold, Inked Future\u003c/strong>\u003cbr>\nAs for future tattoos, Richie doesn't have anything planned right away. But in talking to his tattoo artist recently while getting the figs done, the wheels started turning. And although Jake wasn't sure what his next inked move would be, there were long moments of thought and hesitation. I got the sense that there would be another addition at some point. Chad plans to get a large tasting menu down his whole back. It would look like a large hand written menu, encompassing some of his favorite things to eat and cook--in proper tasting menu order. He'd also like to get a symmetrical half sleeve of the pig/octopus, but with different game birds and some more script. And John's looking to get a rooster in a similar 50's style inspired by his trip to Kauai and the plethora of roosters there. After researching this, John discovered that sailors often had tattoos of pigs and roosters because the animals were kept in boxes, so they floated during shipwrecks--a symbol of tenacity and survival. And in these changing and uncertain times, what more could a chef--and we, their faithful diners--ask for? \u003c/p>\n\n","blocks":[],"excerpt":"Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)--many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success--they all prove that they're in it for the long run. ","status":"publish","parent":0,"modified":1259006401,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1668},"headData":{"title":"Tasty Tattoos and the Chefs Who Sport Them | KQED","description":"Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)--many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success--they all prove that they're in it for the long run. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tasty Tattoos and the Chefs Who Sport Them","datePublished":"2009-11-23T18:25:58.000Z","dateModified":"2009-11-23T20:00:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8440 http://blogs.kqed.org/bayareabites/?p=8440","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/23/tasty-tattoos-and-the-chefs-who-sport-them/","disqusTitle":"Tasty Tattoos and the Chefs Who Sport Them","path":"/bayareabites/8440/tasty-tattoos-and-the-chefs-who-sport-them","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/johnstewart.jpg\" alt=\"Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\" title=\"Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-8452\">\u003cbr>\n\u003cem>Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\u003c/em>\u003c/p>\n\u003cp>The July issue of \u003cem>Food and Wine\u003c/em> garnered more than usual attention and press. On it, the \"Best New Chefs\" of 2009 were photographed in all their glory--and with all their tattoos. In the \"Letters to the Editor\" for the October issue of the magazine, a \u003ca href=\"http://www.eatmedaily.com/2009/09/reader-objects-to-chef-tattoos-on-the-cover-of-food-wine/\">reader objected\u003c/a>, noting, \"I don't recall subscribing to Sailor's Monthly.\" Moving on from print, as anyone who tunes in to \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a> can tell you, tattoos are a vibrant presence in each episode. In fact, Bravo has even put together a \u003ca href=\"http://www.bravotv.com/top-chef/top-chefs-all-tatted-up\">slideshow\u003c/a> displaying current contestant's ink. From small flowers to intricate sleeves, the aspiring Top Chefs show it all off. \u003c/p>\n\u003cp>Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)--many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success--they all prove that they're in it for the long run. \u003c/p>\n\u003cp>\u003cstrong>A Business Contract--With Yourself\u003c/strong>\u003cbr>\nJake Godby, owner of \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> ice cream, isn't technically a chef--although he was a prominent pastry chef before deciding to open his innovative scoop shop. The inspiration behind the 31 flavors tattoo gracing his forearm was completely business related. Jake was having difficulties with PG&E as he worked to open the shop on Harrison St. Things were going slower than he would've liked and he was becoming more and more frustrated with each passing day. He knew that if he did something permanent, if he got a tattoo, it was a contract with himself that he'd stick with it: \"There's no turning back now.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jakegodby1.jpg\" alt=\"Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\" title=\"Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-8450\">\u003cbr>\n\u003cem>Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\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>\u003cstrong>Self-Identification and Expression\u003c/strong>\u003cbr>\nJake's ice cream tattoo isn't his only food-related ink. He also has a Campbell's soup can, the \u003ca href=\"http://adage.com/century/icon06.html\">Pillsbury doughboy\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Elsie_the_Cow\">Elsie the cow\u003c/a>. Jake was a double major in art and art history, so the Campbell's soup can is a melding of his interest in both. And the Pillsbury doughboy? Jake laughs, \"I'm a baker. It just fit.\" As for Elsie: he just liked her. For Jake, it was about identifying with an image that was important to him, and that spoke to how he saw himself. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jakes-other-tats.jpg\" alt=\"Jake shows off the lesser-known tats\" title=\"Jake shows off the lesser-known tats\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8451\">\u003cbr>\n\u003cem>Jake shows off the lesser-known tats\u003c/em>\u003c/p>\n\u003cp>The necessity to express oneself in the kitchen is particularly strong for chefs. \"It's a nice way for people who spend an absurd amount of time in the back of a kitchen to express themselves. It's one way to really be yourself in the kitchen without annoying anyone,\" Richie Nakano, sous chef at \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>, explains. He goes on, saying \"The thing about cooking is it's an industry where you can wear your hair however you want, get tattoos...cooking's about the craft, not about your appearance.\" So while there is obviously a creative outlet with the food preparation and presentation, most chefs are stuck in a sweaty room for 12 hours a day with the same few folks. Tattoos are a way to stand out, make a statement, and express oneself in a profession where those things are reserved for the product rather than the individual.\u003c/p>\n\u003cp>Richie spoke a bit about his newest tattoo, a sleeve of the four seasons. He had fall and winter done about a month ago, spring's to come, and he just had the figs (Summer) outlined a few weeks ago. Part self-expression, part celebrating the vibrance of the seasons here in California, and a team effort with his beloved local tattoo artist whom he’s put a lot of trust in conceiving of it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/richie4seasons.jpg\" alt=\"Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\" title=\"Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8453\">\u003cbr>\n\u003cem>Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Celebrating Forward Movement in the Kitchen\u003c/strong>\u003cbr>\nChad \u003cdel datetime=\"2009-11-23T19:42:04+00:00\">Lewis\u003c/del>Newton of \u003ca href=\"http://www.fishandfarmsf.com/\">Fish and Farm\u003c/a> got his first food tattoo to celebrate his moving up in the culinary world. Of it, he says \"I got the Oui Chef! / Non Chef! tat after I got my first Executive Chef job. I planned it years earlier when I was a young cook/sous chef. The inspiration was about my progression as a cook in this industry. When you are a young cook, with great respect and gusto you would always answer your superior Chefs with a thundering YES CHEF!!! Now, the cooks answer me with that exclamation.\"\u003c/p>\n\u003cp>When I asked him what others may have expected him to get, he said: \"A picture of tongs! I do not use tongs in the kitchen as part of my French trained background. At one point I wanted to get a picture of tongs with a red line through it, saying in script below, Frenchie Poo.\" In talking to each chef, I learned quickly that tongs often signify a newbie cook (whereas more seasoned chefs can use more delicate, less clumsy instruments to handle their food). Chad's comment certainly illustrates how, for some cooks, their tattoo is almost like a trophy, a sign that they've made it and are celebrating in the best, most permanent way. \u003c/p>\n\u003cp>Richie Nakano has a similar story, and interestingly enough, he mentions tongs as well. Regarding the spoon tattoo on his forearm, he says \"It's an Oneida baguette spoon...they're everywhere, kind of your generic spoon. It was perfect for me because I was at the point in my career where my technique had developed and I was happy with it. I wasn't relying on tongs or other clumsy tools anymore.\" The spoon signified more skill, more finesse, a real coming into his own in the kitchen.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/richie-collage1.jpg\" alt=\"Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\" title=\"Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8448\">\u003cbr>\n\u003cem>Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\u003c/em>\u003c/p>\n\u003cp>When I asked John Stewart of \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> and \u003ca href=\"http://www.bovolorestaurant.com/\">Bovolo\u003c/a> to tell me about his butcher's diagram tattoo, he said that he'd worked with \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a> in New York and was living in Seattle at the time. Mario's dad had a place in Seattle called \u003ca href=\"http://www.salumicuredmeats.com/\">Salumi\u003c/a> (and it's still there, currently run by Mario's sister Gina). At the time, John was learning the craft and art of curing meats and began to build confidence and a skill set. \"The magic part of it went away and I started doing whole cuts--prosciutto, copas--and demonstrating more of a skill level and curing consistency...at that point, I became a fanatic.\" It certainly didn't happen overnight. In talking to John, I learned that curing something like prosciutto can take anywhere from 14-20 months, so there was a lot of patience and persistence involved. John had the business card from Salumi laying around and thought, \"I should get this on my arm!\" \u003c/p>\n\u003cp>\u003cstrong>Making a Statement: Why I Do What I Do\u003c/strong>\u003cbr>\nAs for Chad Newton's other food tattoo, a pig and octopus with the words \u003cem>Break Bread\u003c/em> and \u003cem>Le Repretoire\u003c/em>, he says: \"\u003cem>Break bread\u003c/em> is not a religious term--it's about sharing a meal with loved ones. That's why I cook: to feed people in settings where families and friends can all share time together, share food together, eat family style, share stories, catch up on their events, just break bread... As for \u003cem>Le Repertoire\u003c/em>, that means a person's set of skills. For example, I am proud that I can butcher efficiently, make traditional pasta, and cook great tasting Vietnamese street food.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/chadcollage.jpg\" alt=\"Chad Newton shows off his two food-related tattoos\" title=\"Chad Newton shows off his two food-related tattoos\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-8449\">\u003cbr>\n\u003cem>Chad Newton shows off his two food-related tattoos\u003c/em>\u003c/p>\n\u003cp>John Stewart echoes this sentiment, appreciating the fact that he has an image that represents a timeless kind of thing: curing meats, something he truly believes in. \"It's a very traditional product. There's a shifting focus from mass-produced products back towards things actually produced by people.\" \u003c/p>\n\u003cp>\u003cstrong>Reactions \u003c/strong>\u003cbr>\nMoms never like tattoos much. Chad and Richie can attest to that: \"It's always Mom. I have had tattoos since I was 17, but she still cries after every single one and tells me that it is bad for my career,\" Chad says. Richie says his mom's never fond of his tattoos, but tends to get over them pretty quickly. The other day though, she did warn him \"Just don't go tattooing your face!\" John’s mother asked to see the tattoo, but wasn't shocked. \"We do live in California, after all,\" he jokes. And Jake's family and friends seem universally accepting of the ice cream: \"Even my grandparents like it,\" he says. \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>The Big, Bold, Inked Future\u003c/strong>\u003cbr>\nAs for future tattoos, Richie doesn't have anything planned right away. But in talking to his tattoo artist recently while getting the figs done, the wheels started turning. And although Jake wasn't sure what his next inked move would be, there were long moments of thought and hesitation. I got the sense that there would be another addition at some point. Chad plans to get a large tasting menu down his whole back. It would look like a large hand written menu, encompassing some of his favorite things to eat and cook--in proper tasting menu order. He'd also like to get a symmetrical half sleeve of the pig/octopus, but with different game birds and some more script. And John's looking to get a rooster in a similar 50's style inspired by his trip to Kauai and the plethora of roosters there. After researching this, John discovered that sailors often had tattoos of pigs and roosters because the animals were kept in boxes, so they floated during shipwrecks--a symbol of tenacity and survival. And in these changing and uncertain times, what more could a chef--and we, their faithful diners--ask for? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8440/tasty-tattoos-and-the-chefs-who-sport-them","authors":["5072"],"categories":["bayareabites_63","bayareabites_2407","bayareabites_90"],"tags":["bayareabites_3020","bayareabites_2100","bayareabites_219","bayareabites_2214"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.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. 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