Food & Spirituality: A Visit to Charles Phan's Home Kitchen
KQED's Forum: Charles Phan on Home Cooking
An Interview with Charles Phan, Author of "Vietnamese Home Cooking"
Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites
Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton
Wine on Tap
Urban Chef Report: Craig Stoll's Favorite Bay Area Eats
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He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.","status":"publish","parent":0,"modified":1642779412,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1210},"headData":{"title":"Food & Spirituality: A Visit to Charles Phan's Home Kitchen | KQED","description":"We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food & Spirituality: A Visit to Charles Phan's Home Kitchen","datePublished":"2014-04-18T00:41:30.000Z","dateModified":"2022-01-21T15:36:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79934 http://blogs.kqed.org/bayareabites/?p=79934","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/17/food-spirituality-a-visit-to-charles-phans-home-kitchen/","disqusTitle":"Food & Spirituality: A Visit to Charles Phan's Home Kitchen","excludeFromSiteSearch":"Include","path":"/bayareabites/79934/food-spirituality-a-visit-to-charles-phans-home-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\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>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\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>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79934/food-spirituality-a-visit-to-charles-phans-home-kitchen","authors":["251","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_12493","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_45","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_1676","bayareabites_1784","bayareabites_3529","bayareabites_4028","bayareabites_8900","bayareabites_8892","bayareabites_9917","bayareabites_68","bayareabites_10756","bayareabites_10985","bayareabites_17079"],"featImg":"bayareabites_80661","label":"bayareabites"},"bayareabites_53785":{"type":"posts","id":"bayareabites_53785","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53785","score":null,"sort":[1357246881000]},"guestAuthors":[],"slug":"kqeds-forum-charles-phan-on-home-cooking","title":"KQED's Forum: Charles Phan on Home Cooking","publishDate":1357246881,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The award-winning chef and owner of The Slanted Door restaurant joins KQED's Forum to talk about his new book, \"Vietnamese Home Cooking.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.","status":"publish","parent":0,"modified":1358384011,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":150},"headData":{"title":"KQED's Forum: Charles Phan on Home Cooking | KQED","description":"The award-winning chef and owner of The Slanted Door restaurant joins KQED's Forum to talk about his new book, "Vietnamese Home Cooking." He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Forum: Charles Phan on Home Cooking","datePublished":"2013-01-03T21:01:21.000Z","dateModified":"2013-01-17T00:53:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53785 http://blogs.kqed.org/bayareabites/?p=53785","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/","disqusTitle":"KQED's Forum: Charles Phan on Home Cooking","path":"/bayareabites/53785/kqeds-forum-charles-phan-on-home-cooking","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53785/kqeds-forum-charles-phan-on-home-cooking","authors":["5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_45","bayareabites_1875","bayareabites_34","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1676","bayareabites_1325","bayareabites_4028","bayareabites_9917","bayareabites_10985"],"featImg":"bayareabites_53807","label":"bayareabites"},"bayareabites_49660":{"type":"posts","id":"bayareabites_49660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49660","score":null,"sort":[1349380737000]},"guestAuthors":[],"slug":"an-interview-with-charles-phan-author-of-vietnamese-home-cooking","title":"An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"","publishDate":1349380737,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.","status":"publish","parent":0,"modified":1357185041,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1852},"headData":{"title":"An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\" | KQED","description":"Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"","datePublished":"2012-10-04T19:58:57.000Z","dateModified":"2013-01-03T03:50:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"49660 http://blogs.kqed.org/bayareabites/?p=49660","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/","disqusTitle":"An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"","path":"/bayareabites/49660/an-interview-with-charles-phan-author-of-vietnamese-home-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \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>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \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>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49660/an-interview-with-charles-phan-author-of-vietnamese-home-cooking","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_1244","bayareabites_588","bayareabites_2695","bayareabites_2090","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_234","bayareabites_1676","bayareabites_4028","bayareabites_10792","bayareabites_9917","bayareabites_10793","bayareabites_10985"],"featImg":"bayareabites_49674","label":"bayareabites"},"bayareabites_41648":{"type":"posts","id":"bayareabites_41648","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41648","score":null,"sort":[1334911274000]},"guestAuthors":[],"slug":"chef-alicia-jenish%e2%80%99s-misfit-dinners-mentors-and-bay-area-food-favorites","title":"Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ","publishDate":1334911274,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd profiles Grand Café executive chef Alicia Jenish, who is cooking up misfit dinners that include goat, lamb and rabbit dishes. Jenish shares who her cooking mentors are and why she calls Charles Phan “the Spotted Owl.”","status":"publish","parent":0,"modified":1334938186,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1000},"headData":{"title":"Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites | KQED","description":"Mary Ladd profiles Grand Café executive chef Alicia Jenish, who is cooking up misfit dinners that include goat, lamb and rabbit dishes. Jenish shares who her cooking mentors are and why she calls Charles Phan “the Spotted Owl.”","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ","datePublished":"2012-04-20T08:41:14.000Z","dateModified":"2012-04-20T16:09:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41648 http://blogs.kqed.org/bayareabites/?p=41648","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/20/chef-alicia-jenish%e2%80%99s-misfit-dinners-mentors-and-bay-area-food-favorites/","disqusTitle":"Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ","path":"/bayareabites/41648/chef-alicia-jenish%e2%80%99s-misfit-dinners-mentors-and-bay-area-food-favorites","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \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>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41648/chef-alicia-jenish%e2%80%99s-misfit-dinners-mentors-and-bay-area-food-favorites","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10330","bayareabites_1676","bayareabites_10331","bayareabites_10333","bayareabites_10332","bayareabites_4028","bayareabites_10328","bayareabites_10329"],"featImg":"bayareabites_42013","label":"bayareabites"},"bayareabites_35604":{"type":"posts","id":"bayareabites_35604","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35604","score":null,"sort":[1323285337000]},"guestAuthors":[],"slug":"restaurant-favorites-and-honeymoon-updates-from-chefs-grace-nguyen-and-chad-newton","title":"Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton","publishDate":1323285337,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\" alt=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" title=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" width=\"379\" height=\"568\" class=\"alignnone size-full wp-image-36080\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs Chad Newton and Grace Nguyen.\u003c/strong> Photo: Eric Wolfinger\u003c/em>\u003c/p>\n\u003cp>Chefs \u003ca href=\"https://twitter.com/#!/graciejonesBOX\">Grace Nguyen\u003c/a> and \u003ca href=\"https://twitter.com/#!/cnewton9\">Chad Newton\u003c/a> may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area. Chef Grace Nguyen has numerous years of experience working restaurants in Las Vegas and San Francisco including: \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, The \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> and \u003ca href=\"http://www.outthedoors.com/\">Out The Door\u003c/a>, on Bush Street. She currently is a partner and Executive Chef of \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a>, slated to open its first (of many) stores in Palo Alto next month. Grace likes to run, read, eat, drink wine and bake cupcakes for her friends’ kids, and is lovingly referred to as “snobby cupcake” by her business partners \u003ca href=\"http://fkrestaurants.com/\">Frank Klein\u003c/a> and new husband Chad Newton. The chef has adapted both Newton and Nguyen as her last name, explaining that: “I go by Grace Newton. But for Asian Box, I am known as Grace Nguyen.” \u003c/p>\n\u003cp>Chef Chad Newton was raised in Mountain View and recently moved with his wife Grace to Redwood City. He has worked at restaurants such as Postrio, \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka\u003c/a>. Chad is currently the Culinary Director and Partner of local restaurant group FK Restaurants & Hospitality and helps operate \u003ca href=\"http://www.baykidsmuseum.org/plan-your-visit/cafe/\">Café Discovery\u003c/a>, American Box and Asian Box with CEO and founder, Frank Klein. Frank and Chad have diverse consulting clients like the \u003ca href=\"http://www.jccsf.org/\">JCCSF\u003c/a>, District of Columbia Public Schools, Muir Woods Trading Company, and numerous independent restaurant owners. Chad likes to make cocktails, sleep, eat and follow local sports teams in his time away from the restaurants.\u003c/p>\n\u003cp>\u003cstrong>How did you meet?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> We met in 2001 when we were working at Postrio.\u003cbr>\n\u003cem>Gracie:\u003c/em> I left to cook in Vegas for 5 years and in 2008 we reconnected in SF at numerous chef events. Chad was the Chef at Baraka and I was at The Slanted Door.\u003cbr>\n\u003cem>Chad:\u003c/em> And then we were pretty much inseparable. We moved in together and decided to get married. It all happened pretty fast and we knew that it was right.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the wedding:\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> The wedding was great! It was very food/Chef driven. \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a> on the cocktails, the amazing food photographer \u003ca href=\"http://ericwolfinger.com/\">Eric Wolfinger\u003c/a> there to capture it all; and Sandra and John from Estate cooking the food and hosting. \u003ca href=\"http://www.estate-sonoma.com/\">Estate\u003c/a> in Sonoma is so beautiful! Perfect for a wedding.\u003cbr>\n\u003cem>Gracie:\u003c/em> Our honeymoon was pretty crazy. We went to New York City for a week to eat, and tried out about 10 restaurants a day and had amazing experiences at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, \u003ca href=\"http://robataya-ny.com/\">Robataya\u003c/a>, \u003ca href=\"http://www.ippudony.com/\">Ippudo\u003c/a>, \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>, \u003ca href=\"http://www.luparestaurant.com/\">Lupa\u003c/a>, and \u003ca href=\"http://www.robertaspizza.com/\">Roberta’s\u003c/a> and \u003ca href=\"http://www.fettesaubbq.com/\">Fette Sau\u003c/a> in Brooklyn.\u003cbr>\n\u003cem>Chad:\u003c/em> Gracie kept trying to find the \u003ca href=\"http://www.biggayicecream.com/\">Big Gay Ice Cream truck\u003c/a>. We found it on the day before we left. That made the trip for her I think.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How are things going at Stow Lake?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Really well. Following our success at Muir Woods and Café Discovery we are helping our client, Ortega Family Enterprises, with providing healthy, sustainable, and affordable food at Stow Lake. It’s fun to be around the boats and lake, and feeds into what we do with the National Parks. My partner, Frank Klein, just spoke at the White House on providing sustainable foods to parks.\u003c/p>\n\u003cp>\u003cstrong>How are things going at \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a> in Palo Alto?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Moving right along. We will get through permitting this week, start construction right away and hopefully be up and running in the middle of December. In the meantime, we are just perfecting the recipes, cooking test dinners and making fun You Tube commercials. All I got to say is that our business partner Frank is a very creative and fun man, so watch out for these commercials. They will be very memorable to say the least.\u003cbr>\n\u003cem>Chad:\u003c/em> I’m so excited for this project. There are so many times where we are driving around the Peninsula looking for good food, fast, that is actually fresh and executed well. It just makes me hungry thinking about it.\u003c/p>\n\u003cp>\u003cstrong>Any updates on Provision?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/10/chad_newton_hints_about_provis.html\">Provision\u003c/a> has been a dream of mine as well as Frank's for quite some time and now we are very close to making it happen. We have wanted to bring a Big City caliber restaurant to Palo Alto together to celebrate why we are both in this business -- hospitality. Provision is all about hospitality. I can not talk yet about the actual details of the concept but we will hopefully get to share it soon. We do a monthly Provision pop-up in Palo Alto at Frank’s house. Word has gotten out about how fun they are -- people are doing some interesting things to try and get invited. Frank and I also have plans for a few more restaurants in the Palo Alto area.\u003c/p>\n\u003cp>\u003cstrong>What is it like working together?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> At times it can be a bit of a challenge, but for the most part it is really fun. We share resources, bounce ideas off of each other and team up to tackle large projects and dinners. I have to give Chad beat downs sometimes.\u003cbr>\n\u003cem>Chad:\u003c/em> I have learned so much from Gracie. It has been very rewarding. We feel like such freaks sometimes. We work all day together, then come home and watch food shows on television and read cookbooks -- all together. But, this is our life together, and we love it.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> in the Richmond is always interesting and bustling. I can find anything I would ever need to cook traditional Vietnamese food.\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a> market, to buy different yuzu products, shishito peppers, tofus and shiso. We cook a lot of izakaya style dinners for friends and family at home and I can always find what I need from Nijiya.\u003c/p>\n\u003cp>\u003cstrong>Favorite date or off-night spots?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>. Always fun -- and Joe and Telmo are some of the best restaurant people in this city. The chupitos are fun and Chef Telmo’s food is always so fresh and vibrant. We always get the queso and Gracie loves the frozen margaritas. We also enjoy \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a>, and brunch at \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>.\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for me. Most people don’t know that we got engaged there. Chad arranged it with Thomas and David behind my back and we ended up having a long tasting menu in their Dough Room. Chad proposed at the end and I was so shocked. flour + water will always have a spot in our hearts because of this but also from the amazing food that they do. You can’t go wrong with anything on the menu. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Now that we have the two families combined which actually is then four families combined there are a lot of dinners we that have been memorable. \u003ca href=\"http://incanto.biz/information/special-events/\">The Leg of Beast Dinner at Incanto\u003c/a> is a great way to eat as a family. Chris Cosentino and Mark Pastore are great hosts. The family style dinner experience there is a great time, and nothing brings a group together like a large tender beef leg with all of the fixings!\u003cbr>\n\u003cem>Gracie:\u003c/em> To get approval for our marriage from my family in Houston, Chad had to cook for my extended family, which turned out to be around 30 people that day. He was so nervous but did a great job. Crispy skin chicken thighs, artichokes, seared broccoli, etc. In addition, my family brought 80 lbs of steamed crawfish and very large platters of BBQ from \u003ca href=\"http://www.goodecompany.com/\">Goode Co.\u003c/a> We will all always remember that dinner. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Frank always has something interesting working. Frank and Chad do a lot of traveling so I am sure they will be on the road a lot in the new year.\u003cbr>\n\u003cem>Chad:\u003c/em> We have a lot of projects going on but they are not ready to be announced. It was a big year for FK Restaurants in 2011 and we are ramping up for an even bigger, busier year ahead. Launching Asian Box as a national brand with numerous locations, our return to fine dining, multiple consulting jobs. Should be fun.\u003cbr>\n\u003cstrong>\u003cbr>\nDo you have plans for the holidays?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> I think I want to make Posole this year. I don’t know why, I just do.\u003cbr>\n\u003cem>Gracie:\u003c/em> I will probably end up making a \u003ca href=\"https://www.google.com/search?q=croquembouche&hl=en&safe=off&client=firefox-a&hs=G22&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=n7bfTpueFLTZiALSx-iqCA&ved=0CDEQsAQ&biw=1295&bih=791\">croquembouche\u003c/a>. Also, my brother is moving up here and staying with us for a bit. He loves to cook, so we will probably have some sort of collaboration. Like last year, we will probably do a lot of canning, pickling and other fun things as gifts -- like Kimchi and Hot Box It, our incredibly super hot sauce from Asian Box.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Flaming Red Hot Cheetos!\u003cbr>\n\u003cem>Chad:\u003c/em> Budweiser cans? I don’t know. Gracie eats everything with aioli though. We were at a nice restaurant in Palo Alto the other day and Gracie asked for ranch dressing with her onion rings. That’s the Houston in her I guess. It was pretty funny. \u003c/p>\n\n","blocks":[],"excerpt":"Chefs Grace Nguyen and Chad Newton may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area.","status":"publish","parent":0,"modified":1323285337,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1534},"headData":{"title":"Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton | KQED","description":"Chefs Grace Nguyen and Chad Newton may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton","datePublished":"2011-12-07T19:15:37.000Z","dateModified":"2011-12-07T19:15:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35604 http://blogs.kqed.org/bayareabites/?p=35604","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/07/restaurant-favorites-and-honeymoon-updates-from-chefs-grace-nguyen-and-chad-newton/","disqusTitle":"Restaurant Favorites and Honeymoon Updates from Chefs Grace Nguyen and Chad Newton","path":"/bayareabites/35604/restaurant-favorites-and-honeymoon-updates-from-chefs-grace-nguyen-and-chad-newton","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chad-grace.jpg\" alt=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" title=\"Chefs Chad Newton and Grace Nguyen. Photo: Eric Wolfinger\" width=\"379\" height=\"568\" class=\"alignnone size-full wp-image-36080\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs Chad Newton and Grace Nguyen.\u003c/strong> Photo: Eric Wolfinger\u003c/em>\u003c/p>\n\u003cp>Chefs \u003ca href=\"https://twitter.com/#!/graciejonesBOX\">Grace Nguyen\u003c/a> and \u003ca href=\"https://twitter.com/#!/cnewton9\">Chad Newton\u003c/a> may be the couple that seem to do everything together: work, live, cook, and create food-related businesses in the Bay Area. Chef Grace Nguyen has numerous years of experience working restaurants in Las Vegas and San Francisco including: \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a>, The \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> and \u003ca href=\"http://www.outthedoors.com/\">Out The Door\u003c/a>, on Bush Street. She currently is a partner and Executive Chef of \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a>, slated to open its first (of many) stores in Palo Alto next month. Grace likes to run, read, eat, drink wine and bake cupcakes for her friends’ kids, and is lovingly referred to as “snobby cupcake” by her business partners \u003ca href=\"http://fkrestaurants.com/\">Frank Klein\u003c/a> and new husband Chad Newton. The chef has adapted both Newton and Nguyen as her last name, explaining that: “I go by Grace Newton. But for Asian Box, I am known as Grace Nguyen.” \u003c/p>\n\u003cp>Chef Chad Newton was raised in Mountain View and recently moved with his wife Grace to Redwood City. He has worked at restaurants such as Postrio, \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.fishandfarmsf.com/\">Fish & Farm\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/baraka-san-francisco\">Baraka\u003c/a>. Chad is currently the Culinary Director and Partner of local restaurant group FK Restaurants & Hospitality and helps operate \u003ca href=\"http://www.baykidsmuseum.org/plan-your-visit/cafe/\">Café Discovery\u003c/a>, American Box and Asian Box with CEO and founder, Frank Klein. Frank and Chad have diverse consulting clients like the \u003ca href=\"http://www.jccsf.org/\">JCCSF\u003c/a>, District of Columbia Public Schools, Muir Woods Trading Company, and numerous independent restaurant owners. Chad likes to make cocktails, sleep, eat and follow local sports teams in his time away from the restaurants.\u003c/p>\n\u003cp>\u003cstrong>How did you meet?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> We met in 2001 when we were working at Postrio.\u003cbr>\n\u003cem>Gracie:\u003c/em> I left to cook in Vegas for 5 years and in 2008 we reconnected in SF at numerous chef events. Chad was the Chef at Baraka and I was at The Slanted Door.\u003cbr>\n\u003cem>Chad:\u003c/em> And then we were pretty much inseparable. We moved in together and decided to get married. It all happened pretty fast and we knew that it was right.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the wedding:\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> The wedding was great! It was very food/Chef driven. \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a> on the cocktails, the amazing food photographer \u003ca href=\"http://ericwolfinger.com/\">Eric Wolfinger\u003c/a> there to capture it all; and Sandra and John from Estate cooking the food and hosting. \u003ca href=\"http://www.estate-sonoma.com/\">Estate\u003c/a> in Sonoma is so beautiful! Perfect for a wedding.\u003cbr>\n\u003cem>Gracie:\u003c/em> Our honeymoon was pretty crazy. We went to New York City for a week to eat, and tried out about 10 restaurants a day and had amazing experiences at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, \u003ca href=\"http://robataya-ny.com/\">Robataya\u003c/a>, \u003ca href=\"http://www.ippudony.com/\">Ippudo\u003c/a>, \u003ca href=\"http://eatalyny.com/\">Eataly\u003c/a>, \u003ca href=\"http://www.luparestaurant.com/\">Lupa\u003c/a>, and \u003ca href=\"http://www.robertaspizza.com/\">Roberta’s\u003c/a> and \u003ca href=\"http://www.fettesaubbq.com/\">Fette Sau\u003c/a> in Brooklyn.\u003cbr>\n\u003cem>Chad:\u003c/em> Gracie kept trying to find the \u003ca href=\"http://www.biggayicecream.com/\">Big Gay Ice Cream truck\u003c/a>. We found it on the day before we left. That made the trip for her I think.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How are things going at Stow Lake?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Really well. Following our success at Muir Woods and Café Discovery we are helping our client, Ortega Family Enterprises, with providing healthy, sustainable, and affordable food at Stow Lake. It’s fun to be around the boats and lake, and feeds into what we do with the National Parks. My partner, Frank Klein, just spoke at the White House on providing sustainable foods to parks.\u003c/p>\n\u003cp>\u003cstrong>How are things going at \u003ca href=\"http://asianboxpaloalto.com/\">Asian Box\u003c/a> in Palo Alto?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Moving right along. We will get through permitting this week, start construction right away and hopefully be up and running in the middle of December. In the meantime, we are just perfecting the recipes, cooking test dinners and making fun You Tube commercials. All I got to say is that our business partner Frank is a very creative and fun man, so watch out for these commercials. They will be very memorable to say the least.\u003cbr>\n\u003cem>Chad:\u003c/em> I’m so excited for this project. There are so many times where we are driving around the Peninsula looking for good food, fast, that is actually fresh and executed well. It just makes me hungry thinking about it.\u003c/p>\n\u003cp>\u003cstrong>Any updates on Provision?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/10/chad_newton_hints_about_provis.html\">Provision\u003c/a> has been a dream of mine as well as Frank's for quite some time and now we are very close to making it happen. We have wanted to bring a Big City caliber restaurant to Palo Alto together to celebrate why we are both in this business -- hospitality. Provision is all about hospitality. I can not talk yet about the actual details of the concept but we will hopefully get to share it soon. We do a monthly Provision pop-up in Palo Alto at Frank’s house. Word has gotten out about how fun they are -- people are doing some interesting things to try and get invited. Frank and I also have plans for a few more restaurants in the Palo Alto area.\u003c/p>\n\u003cp>\u003cstrong>What is it like working together?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> At times it can be a bit of a challenge, but for the most part it is really fun. We share resources, bounce ideas off of each other and team up to tackle large projects and dinners. I have to give Chad beat downs sometimes.\u003cbr>\n\u003cem>Chad:\u003c/em> I have learned so much from Gracie. It has been very rewarding. We feel like such freaks sometimes. We work all day together, then come home and watch food shows on television and read cookbooks -- all together. But, this is our life together, and we love it.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> in the Richmond is always interesting and bustling. I can find anything I would ever need to cook traditional Vietnamese food.\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://www.nijiya.com/\">Nijiya\u003c/a> market, to buy different yuzu products, shishito peppers, tofus and shiso. We cook a lot of izakaya style dinners for friends and family at home and I can always find what I need from Nijiya.\u003c/p>\n\u003cp>\u003cstrong>Favorite date or off-night spots?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>. Always fun -- and Joe and Telmo are some of the best restaurant people in this city. The chupitos are fun and Chef Telmo’s food is always so fresh and vibrant. We always get the queso and Gracie loves the frozen margaritas. We also enjoy \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://www.missionchinesefood.com/\">Mission Chinese Food\u003c/a>, and brunch at \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>.\u003cbr>\n\u003cem>Gracie:\u003c/em> \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for me. Most people don’t know that we got engaged there. Chad arranged it with Thomas and David behind my back and we ended up having a long tasting menu in their Dough Room. Chad proposed at the end and I was so shocked. flour + water will always have a spot in our hearts because of this but also from the amazing food that they do. You can’t go wrong with anything on the menu. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> Now that we have the two families combined which actually is then four families combined there are a lot of dinners we that have been memorable. \u003ca href=\"http://incanto.biz/information/special-events/\">The Leg of Beast Dinner at Incanto\u003c/a> is a great way to eat as a family. Chris Cosentino and Mark Pastore are great hosts. The family style dinner experience there is a great time, and nothing brings a group together like a large tender beef leg with all of the fixings!\u003cbr>\n\u003cem>Gracie:\u003c/em> To get approval for our marriage from my family in Houston, Chad had to cook for my extended family, which turned out to be around 30 people that day. He was so nervous but did a great job. Crispy skin chicken thighs, artichokes, seared broccoli, etc. In addition, my family brought 80 lbs of steamed crawfish and very large platters of BBQ from \u003ca href=\"http://www.goodecompany.com/\">Goode Co.\u003c/a> We will all always remember that dinner. \u003c/p>\n\u003cp>\u003cstrong>Any news we should know about?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Frank always has something interesting working. Frank and Chad do a lot of traveling so I am sure they will be on the road a lot in the new year.\u003cbr>\n\u003cem>Chad:\u003c/em> We have a lot of projects going on but they are not ready to be announced. It was a big year for FK Restaurants in 2011 and we are ramping up for an even bigger, busier year ahead. Launching Asian Box as a national brand with numerous locations, our return to fine dining, multiple consulting jobs. Should be fun.\u003cbr>\n\u003cstrong>\u003cbr>\nDo you have plans for the holidays?\u003c/strong>\u003cbr>\n\u003cem>Chad:\u003c/em> I think I want to make Posole this year. I don’t know why, I just do.\u003cbr>\n\u003cem>Gracie:\u003c/em> I will probably end up making a \u003ca href=\"https://www.google.com/search?q=croquembouche&hl=en&safe=off&client=firefox-a&hs=G22&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=n7bfTpueFLTZiALSx-iqCA&ved=0CDEQsAQ&biw=1295&bih=791\">croquembouche\u003c/a>. Also, my brother is moving up here and staying with us for a bit. He loves to cook, so we will probably have some sort of collaboration. Like last year, we will probably do a lot of canning, pickling and other fun things as gifts -- like Kimchi and Hot Box It, our incredibly super hot sauce from Asian Box.\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>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>Gracie:\u003c/em> Flaming Red Hot Cheetos!\u003cbr>\n\u003cem>Chad:\u003c/em> Budweiser cans? I don’t know. Gracie eats everything with aioli though. We were at a nice restaurant in Palo Alto the other day and Gracie asked for ranch dressing with her onion rings. That’s the Houston in her I guess. It was pretty funny. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35604/restaurant-favorites-and-honeymoon-updates-from-chefs-grace-nguyen-and-chad-newton","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_1807"],"tags":["bayareabites_9915","bayareabites_9918","bayareabites_9914","bayareabites_9021","bayareabites_4028","bayareabites_9916","bayareabites_9919","bayareabites_9966","bayareabites_9917"],"featImg":"bayareabites_36080","label":"bayareabites"},"bayareabites_14605":{"type":"posts","id":"bayareabites_14605","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14605","score":null,"sort":[1277497247000]},"guestAuthors":[],"slug":"wine-on-tap","title":"Wine on Tap","publishDate":1277497247,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n","blocks":[],"excerpt":"Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ","status":"publish","parent":0,"modified":1277512797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":931},"headData":{"title":"Wine on Tap | KQED","description":"Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wine on Tap","datePublished":"2010-06-25T20:20:47.000Z","dateModified":"2010-06-26T00:39:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14605 http://blogs.kqed.org/bayareabites/?p=14605","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/25/wine-on-tap/","disqusTitle":"Wine on Tap","path":"/bayareabites/14605/wine-on-tap","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14605/wine-on-tap","authors":["32"],"categories":["bayareabites_4084","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_4295","bayareabites_4133","bayareabites_2101","bayareabites_3537","bayareabites_4294","bayareabites_4293","bayareabites_4028","bayareabites_387","bayareabites_406","bayareabites_4296","bayareabites_4292"],"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"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You ask the questions. You decide what Bay Curious investigates. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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