Celebrating Bay Area Women Chefs on International Women's Day
Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal
LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry
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Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_133876":{"type":"posts","id":"bayareabites_133876","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133876","score":null,"sort":[1565370217000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage","title":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage","publishDate":1565370217,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_123715,bayareabites_131211' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chef Preeti Mistry teaches you how to use black chickpeas to build a dish that is flavorful, hearty, and comforting. ","status":"publish","parent":0,"modified":1618331568,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":563},"headData":{"title":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage | KQED","description":"Chef Preeti Mistry teaches you how to use black chickpeas to build a dish that is flavorful, hearty, and comforting. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133876 https://ww2.kqed.org/bayareabites/?p=133876","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/09/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage/","disqusTitle":"Celebrity Chefs Recipes: Preeti Mistry's Chumpchi's Channa with Eggs & Sausage","videoEmbed":"https://youtu.be/pkWPbqGsbAw","path":"/bayareabites/133876/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_123715,bayareabites_131211","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>This dish is named after my wife, Ann, whose nickname is Chumpchi. In Gujarati, chumpchi literally means “spoon”, but the slang definition describes a person that is a little cheeky, and even a little pushy—but still operates within the bounds of good intention.\u003c/p>\n\u003cp>The dish itself embodies a lot of what my lovely wife seeks in a hearty brunch—warm, spicy black chickpeas, pork sausage, and runny egg yolks. Like a chumpchi, this dish is almost over the top but errs on the side of soul-satisfying goodness.\u003c/p>\n\u003ch2>Chumpchi's Channa with Eggs & Sausage\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134377\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5879.jpg\" alt=\"Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5879-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Garnish:\u003c/h2>\n\u003cul>\n\u003cli>8 cage-free eggs\u003c/li>\n\u003cli>citrus pickled onions\u003c/li>\n\u003cli>fresh cilantro leaves\u003c/li>\n\u003c/ul>\n\u003ch2>Channa\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup black chickpeas \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons neutral oil\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">yellow onion, julienned \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Serrano chiles, minced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> cup Garam Masala \u003c/span>\u003c/li>\n\u003cli>½ cup tomato paste\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 cups water \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Soak chickpeas in cold water at room temperature for at least 6 hours, or ideally overnight. Drain well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat oil in a large saucepan over medium-high heat until oil is hot (about 1 minute). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the onion and a pinch of salt. Cook, stirring occasionally until the onions begin to soften (about 3 minutes). \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the garlic, ginger and chiles. Continue cooking for two minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the masala and tomato paste. Continue cooking for 5 minutes, stirring occasionally. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the water and stir well to fully incorporate the ingredients and to scrape bits from the bottom of the pan. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add chickpeas and adjust heat to maintain a simmer. Cook until the chickpeas are tender (about 30 minutes).\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Sausage\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound ground pork\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup packed cilantro, roughly chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon neutral oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon garlic, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon toasted cumin seeds\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350°F. Place an oven-safe rack over a sheet pan and set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">To taste for seasoning, break off a small piece of sausage and fry in a small sauté pan. Taste and add more salt if needed. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Divide the sausage mixture into 12 equal-sized pieces and form into small patties. \u003c/span>\u003c/li>\n\u003cli>Place sausage patties on the prepared sheet pan rack, and bake until meat is cooked all the way through (about 10-15 minutes).\u003c/li>\n\u003c/ol>\n\u003ch2>Seasoned Yogurt\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup Greek yogurt \u003c/span>\u003c/li>\n\u003cli>¼ teaspoon toasted cumin powder\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\"> teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> In a large bowl, combine the ground pork, cilantro, oil, salt, ginger, garlic, and cumin. Mix well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To Serve:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a medium size non-stick skillet over medium heat. Add eggs, two at a time, and fry until whites are set but yolks are still runny.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Spoon warm channa into 4 shallow bowls and top each with 2 sunny-side up eggs. Nestle 3 hot sausage patties next to the eggs. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with the seasoned yogurt, pickled onions and cilantro. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134379\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg class=\"size-full wp-image-134379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5862.jpg\" alt=\"Chef Preeti Mistry with her Chumpchi’s Channa with Eggs\" width=\"1620\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5862-1200x800.jpg 1200w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry with her Chumpchi’s Channa with Eggs \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133876/celebrity-chefs-recipes-preeti-mistrys-chumpchis-channa-with-eggs-sausage","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_16431","bayareabites_33","bayareabites_16285","bayareabites_9710","bayareabites_324","bayareabites_10522","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_134393","label":"bayareabites_16039"},"bayareabites_133874":{"type":"posts","id":"bayareabites_133874","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133874","score":null,"sort":[1564782404000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab","title":"Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab","publishDate":1564782404,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133852,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Preeti Mistry's Ginger Chile Dungeness Crab is a delightful addition to your holiday table—or just when you want to treat yourself!","status":"publish","parent":0,"modified":1573078051,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":304},"headData":{"title":"Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab | KQED","description":"Chef Preeti Mistry's Ginger Chile Dungeness Crab is a delightful addition to your holiday table—or just when you want to treat yourself!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133874 https://ww2.kqed.org/bayareabites/?p=133874","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/","disqusTitle":"Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab","videoEmbed":"https://youtu.be/91zW3ECVHaM","path":"/bayareabites/133874/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133852,bayareabites_131469","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\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/133874/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_12549","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_523","bayareabites_10522","bayareabites_14738"],"featImg":"bayareabites_134333","label":"bayareabites_16039"},"bayareabites_133852":{"type":"posts","id":"bayareabites_133852","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133852","score":null,"sort":[1560546055000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-preeti-mistrys-methi-chicken","title":"Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken","publishDate":1560546055,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I especially like serving this curry in the summer when we have fresh Early Girl tomatoes from Dirty Girl, or San Marzano tomatoes from Full Belly Farm. Alternatively, it works just as well with canned organic tomatoes in the winter. The fresh fenugreek leaves really make the flavor in this curry as well. If you cannot find fresh fenugreek leaves you can use frozen or dried, but the flavor will not be as pronounced. \u003c/span>\u003c/p>\n\u003ch2>Methi Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5735.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Methi Chicken on rice \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marinade Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup yogurt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup minced garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup minced ginger\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon turmeric powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 whole chicken legs, skin removed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Curry Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 yellow onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red bell pepper, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>½ cup fresh fenugreek leaves, roughly chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced ginger\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Serrano chilies\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Dhanna Jeeru masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">teaspoon turmeric\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 quart Early Girl or San Marzano tomatoes, diced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup heavy cream\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">To marinate the chicken: In a large bowl, combine the yogurt, garlic, ginger, Garam masala, turmeric and salt. Add chicken and toss to coat well. Cover the bowl and refrigerate for at least 2 hours, ideally overnight.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Make the curry while the chicken marinates: Melt the butter in a large heavy bottom saucepan over medium heat. Add the onions, bell peppers, and salt; cook, stirring occasionally for 5 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves, ginger, garlic, and chilies. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the Garam masala, Dhanna Jeeru masala, and turmeric. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the diced tomatoes with any juices that have accumulated, and scrape the bottom of the pan well to incorporate any spices that have begun to stick. Bring the liquid to a boil, then lower heat to maintain a simmer. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove the chicken legs from the marinade and discard the marinade. Add the marinated legs to the simmering curry, making sure they are fully submerged in the liquid. Cover and simmer until the meat begins to pull away from the bones, about 20 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">When chicken is fully cooked, stir in the heavy cream. Serve immediately over rice and garnish with \u003c/span>\u003cspan style=\"font-weight: 400\">a sprig of fenugreek leaves.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5707.jpg\" alt=\"Chef Preeti Mistry holds a dish of her Methi Chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry holds a dish of her Methi Chicken. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dhanna Jeeru Masala\u003c/h2>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133926\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/dhanna-jeera-masala.gif\" alt=\"Dhanna Jeera Masala\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Dhanna Jeera Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Gujarati, Dhanna Jeeru literally means “coriander cumin” - and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends we don’t toast before grinding. Instead, it is lightly sautéed during the cooking process, like in the dal above.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole coriander seeds\u003c/li>\n\u003cli>¼ cup whole cumin seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In the bowl of a spice grinder, combine the coriander and cumin seeds and grind them to a powder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Garam Masala\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/garam-masala.jpg\" alt=\"Garam Masala\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garam Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garam masala is the most well-known Indian spice blend, which is why you can buy it in most \u003c/span>\u003cspan style=\"font-weight: 400\">American grocery stores—but don’t buy it. Homemade Garam masala is so much more flavorful! \u003c/span>\u003cspan style=\"font-weight: 400\">Every cook or kitchen in India has its own Garam masala recipe. In Hindi, Garam means warm or hot, not to be confused with spicy. This masala is intended to fuse together into a blend that is warming, but not overly spicy.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup whole coriander seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole cumin seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 black cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Two 2-inch cinnamon sticks\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup dried chile de arbol\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole black peppercorns\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 F.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Measure out all the spices onto a sheet pan. Bake until the spices begin to slightly smoke and turn a little brown, about 5-7 minutes. Let cool fully.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Working in batches, grind the spices to a powder in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Preeti Mistry's Methi Chicken is packed with spices and is a perfect main dish for your table this summer.","status":"publish","parent":0,"modified":1560546055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":732},"headData":{"title":"Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken | KQED","description":"Preeti Mistry's Methi Chicken is packed with spices and is a perfect main dish for your table this summer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133852 https://ww2.kqed.org/bayareabites/?p=133852","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/14/celebrity-chefs-recipes-preeti-mistrys-methi-chicken/","disqusTitle":"Celebrity Chefs Recipes: Preeti Mistry's Methi Chicken","videoEmbed":"https://youtu.be/5ab8W-Q0wA4","nprByline":"Preeti Mistry","path":"/bayareabites/133852/celebrity-chefs-recipes-preeti-mistrys-methi-chicken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I especially like serving this curry in the summer when we have fresh Early Girl tomatoes from Dirty Girl, or San Marzano tomatoes from Full Belly Farm. Alternatively, it works just as well with canned organic tomatoes in the winter. The fresh fenugreek leaves really make the flavor in this curry as well. If you cannot find fresh fenugreek leaves you can use frozen or dried, but the flavor will not be as pronounced. \u003c/span>\u003c/p>\n\u003ch2>Methi Chicken\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5735.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5735-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Methi Chicken on rice \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marinade Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup yogurt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ cup minced garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup minced ginger\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon turmeric powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">4 whole chicken legs, skin removed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Curry Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 yellow onion, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 red bell pepper, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons salt\u003c/span>\u003c/li>\n\u003cli>½ cup fresh fenugreek leaves, roughly chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced ginger\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons minced garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Serrano chilies\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon Dhanna Jeeru masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">teaspoon turmeric\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons Garam masala \u003cstrong>(recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 quart Early Girl or San Marzano tomatoes, diced\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup heavy cream\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">To marinate the chicken: In a large bowl, combine the yogurt, garlic, ginger, Garam masala, turmeric and salt. Add chicken and toss to coat well. Cover the bowl and refrigerate for at least 2 hours, ideally overnight.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Make the curry while the chicken marinates: Melt the butter in a large heavy bottom saucepan over medium heat. Add the onions, bell peppers, and salt; cook, stirring occasionally for 5 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves, ginger, garlic, and chilies. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the Garam masala, Dhanna Jeeru masala, and turmeric. Cook, stirring occasionally, for 3 minutes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> Add the diced tomatoes with any juices that have accumulated, and scrape the bottom of the pan well to incorporate any spices that have begun to stick. Bring the liquid to a boil, then lower heat to maintain a simmer. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove the chicken legs from the marinade and discard the marinade. Add the marinated legs to the simmering curry, making sure they are fully submerged in the liquid. Cover and simmer until the meat begins to pull away from the bones, about 20 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">When chicken is fully cooked, stir in the heavy cream. Serve immediately over rice and garnish with \u003c/span>\u003cspan style=\"font-weight: 400\">a sprig of fenugreek leaves.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5707.jpg\" alt=\"Chef Preeti Mistry holds a dish of her Methi Chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5707-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry holds a dish of her Methi Chicken. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dhanna Jeeru Masala\u003c/h2>\n\u003cp>\u003cem>Makes 1 cup\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133926\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/dhanna-jeera-masala.gif\" alt=\"Dhanna Jeera Masala\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Dhanna Jeera Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Gujarati, Dhanna Jeeru literally means “coriander cumin” - and that’s exactly what this is. A staple in Gujarati cooking found in many dishes, it’s one of the few blends we don’t toast before grinding. Instead, it is lightly sautéed during the cooking process, like in the dal above.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole coriander seeds\u003c/li>\n\u003cli>¼ cup whole cumin seeds\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In the bowl of a spice grinder, combine the coriander and cumin seeds and grind them to a powder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Garam Masala\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/garam-masala.jpg\" alt=\"Garam Masala\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/garam-masala-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garam Masala \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Garam masala is the most well-known Indian spice blend, which is why you can buy it in most \u003c/span>\u003cspan style=\"font-weight: 400\">American grocery stores—but don’t buy it. Homemade Garam masala is so much more flavorful! \u003c/span>\u003cspan style=\"font-weight: 400\">Every cook or kitchen in India has its own Garam masala recipe. In Hindi, Garam means warm or hot, not to be confused with spicy. This masala is intended to fuse together into a blend that is warming, but not overly spicy.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup whole coriander seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole cumin seeds\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 black cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Two 2-inch cinnamon sticks\u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">cup dried chile de arbol\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup whole black peppercorns\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 F.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Measure out all the spices onto a sheet pan. Bake until the spices begin to slightly smoke and turn a little brown, about 5-7 minutes. Let cool fully.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Working in batches, grind the spices to a powder in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Store the masala in an airtight container for up to 4 weeks.\u003c/span>\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133852/celebrity-chefs-recipes-preeti-mistrys-methi-chicken","authors":["byline_bayareabites_133852"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16432","bayareabites_9710","bayareabites_10522"],"featImg":"bayareabites_133923","label":"bayareabites_16039"},"bayareabites_133848":{"type":"posts","id":"bayareabites_133848","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133848","score":null,"sort":[1559925915000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-preeti-mistrys-curry-leaf-ginger-brussels-sprouts","title":"Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts","publishDate":1559925915,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.\u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Curry Leaf Ginger Brussels Sprouts \u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5741.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pan of Curry Leaf Ginger Brussels Sprouts \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium garnet yam, cut into medium dic\u003c/span>\u003cspan style=\"font-weight: 400\">e\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium sweet potato, cut into medium dice\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium purple potato, cut into medium\u003c/span>\u003cspan style=\"font-weight: 400\"> d\u003c/span>\u003cspan style=\"font-weight: 400\">i\u003c/span>\u003cspan style=\"font-weight: 400\">ce\u003c/span>\u003c/li>\n\u003cli>3 lbs Brussels sprouts, trimmed and quartered\u003c/li>\n\u003cli>¼ cup neutral oil\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons JBC Chaat Masala \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tablespoons Ginger Curry Leaf Butter \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup Fenugreek Pesto\u003cstrong> (see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 sprigs fresh mint\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook, stirring occasionally until sprouts are cooked through, about 10 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with mint sprigs and serve immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Ginger Curry Leaf Butter\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups unsalted butter \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">20 fresh curry leaves \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Reduce the heat, cover, and let steep for 15 minutes.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Chaat Masala\u003c/h2>\n\u003cfigure id=\"attachment_133896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5753.jpg\" alt=\"All of the ingredients for Chaat Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All of the ingredients for Chaat Masala \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup coriander seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup cumin seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fenugreek seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 ½ tablespoons amchoor (dried mango powder)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon black salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 degrees F. Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When cool, grind them in batches in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer to an airtight container and store in a cool place for up to 4 weeks. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Fenugreek Pesto\u003c/h2>\n\u003cfigure id=\"attachment_133893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5750.jpg\" alt=\"Curry Leaf Ginger Brussels Sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Leaf Ginger Brussels Sprouts with Fenugreek Pesto \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 cloves garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup pistachios\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup wine vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups fresh fenugreek leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup neutral oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5801.jpg\" alt=\"Enjoy those fragrant sprouts!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy those fragrant sprouts! \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chef Preeti Mistry's Curry Leaf Ginger Brussels Sprouts are the perfect blend of sweet, salty and tangy.","status":"publish","parent":0,"modified":1560454298,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":649},"headData":{"title":"Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts | KQED","description":"Chef Preeti Mistry's Curry Leaf Ginger Brussels Sprouts are the perfect blend of sweet, salty and tangy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133848 https://ww2.kqed.org/bayareabites/?p=133848","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/07/celebrity-chefs-recipes-preeti-mistrys-curry-leaf-ginger-brussels-sprouts/","disqusTitle":"Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts","videoEmbed":"https://youtu.be/nDPXJtgBVB8","nprByline":"Preeti Mistry","path":"/bayareabites/133848/celebrity-chefs-recipes-preeti-mistrys-curry-leaf-ginger-brussels-sprouts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.\u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Curry Leaf Ginger Brussels Sprouts \u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5741.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pan of Curry Leaf Ginger Brussels Sprouts \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium garnet yam, cut into medium dic\u003c/span>\u003cspan style=\"font-weight: 400\">e\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium sweet potato, cut into medium dice\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium purple potato, cut into medium\u003c/span>\u003cspan style=\"font-weight: 400\"> d\u003c/span>\u003cspan style=\"font-weight: 400\">i\u003c/span>\u003cspan style=\"font-weight: 400\">ce\u003c/span>\u003c/li>\n\u003cli>3 lbs Brussels sprouts, trimmed and quartered\u003c/li>\n\u003cli>¼ cup neutral oil\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons JBC Chaat Masala \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tablespoons Ginger Curry Leaf Butter \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup Fenugreek Pesto\u003cstrong> (see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 sprigs fresh mint\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook, stirring occasionally until sprouts are cooked through, about 10 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with mint sprigs and serve immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Ginger Curry Leaf Butter\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups unsalted butter \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">20 fresh curry leaves \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Reduce the heat, cover, and let steep for 15 minutes.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Chaat Masala\u003c/h2>\n\u003cfigure id=\"attachment_133896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5753.jpg\" alt=\"All of the ingredients for Chaat Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All of the ingredients for Chaat Masala \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup coriander seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup cumin seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fenugreek seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 ½ tablespoons amchoor (dried mango powder)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon black salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 degrees F. Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When cool, grind them in batches in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer to an airtight container and store in a cool place for up to 4 weeks. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Fenugreek Pesto\u003c/h2>\n\u003cfigure id=\"attachment_133893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5750.jpg\" alt=\"Curry Leaf Ginger Brussels Sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Leaf Ginger Brussels Sprouts with Fenugreek Pesto \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 cloves garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup pistachios\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup wine vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups fresh fenugreek leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup neutral oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5801.jpg\" alt=\"Enjoy those fragrant sprouts!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy those fragrant sprouts! \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133848/celebrity-chefs-recipes-preeti-mistrys-curry-leaf-ginger-brussels-sprouts","authors":["byline_bayareabites_133848"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_16431","bayareabites_16285","bayareabites_10522","bayareabites_16288","bayareabites_16284"],"featImg":"bayareabites_133901","label":"bayareabites_16039"},"bayareabites_107423":{"type":"posts","id":"bayareabites_107423","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107423","score":null,"sort":[1457471119000]},"guestAuthors":[],"slug":"celebrating-bay-area-women-chefs-on-international-womens-day","title":"Celebrating Bay Area Women Chefs on International Women's Day","publishDate":1457471119,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n","blocks":[],"excerpt":"A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ","status":"publish","parent":0,"modified":1457562433,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1754},"headData":{"title":"Celebrating Bay Area Women Chefs on International Women's Day | KQED","description":"A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107423 http://ww2.kqed.org/bayareabites/?p=107423","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/08/celebrating-bay-area-women-chefs-on-international-womens-day/","disqusTitle":"Celebrating Bay Area Women Chefs on International Women's Day","source":"Chefs","sourceUrl":"https://ww2.kqed.org/bayareabites/category/chefs/","path":"/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \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>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day","authors":["5038"],"categories":["bayareabites_109","bayareabites_63","bayareabites_2090","bayareabites_1763","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_234","bayareabites_8316","bayareabites_12340","bayareabites_4003","bayareabites_10522","bayareabites_15334","bayareabites_8925","bayareabites_1251","bayareabites_15333"],"featImg":"bayareabites_107493","label":"source_bayareabites_107423"},"bayareabites_55926":{"type":"posts","id":"bayareabites_55926","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55926","score":null,"sort":[1361739119000]},"guestAuthors":[],"slug":"chef-preeti-mistry-juhu-beach-club-in-temescal","title":"Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal","publishDate":1361739119,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.","status":"publish","parent":0,"modified":1362419706,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1864},"headData":{"title":"Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal | KQED","description":"Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55926 http://blogs.kqed.org/bayareabites/?p=55926","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/","disqusTitle":"Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal","path":"/bayareabites/55926/chef-preeti-mistry-juhu-beach-club-in-temescal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\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>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55926/chef-preeti-mistry-juhu-beach-club-in-temescal","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_1875","bayareabites_1807","bayareabites_181","bayareabites_1873","bayareabites_119"],"tags":["bayareabites_9142","bayareabites_324","bayareabites_11257","bayareabites_10523","bayareabites_14757","bayareabites_10522","bayareabites_8843","bayareabites_209","bayareabites_11256"],"featImg":"bayareabites_57343","label":"bayareabites"},"bayareabites_44676":{"type":"posts","id":"bayareabites_44676","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44676","score":null,"sort":[1340200825000]},"guestAuthors":[],"slug":"lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","publishDate":1340200825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","status":"publish","parent":0,"modified":1340211618,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1357},"headData":{"title":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Preeti Mistry, who is opening Juhu Beach Club in San Francisco and has appeared on Top Chef. Mistry shares what it's like to be female and queer in the culinary world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44676 http://blogs.kqed.org/bayareabites/?p=44676","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry/","disqusTitle":"LGBT Pride Profile: Top Chef and Juhu Beach Club’s Preeti Mistry ","path":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Preeti-platingBAB1000.jpg\" alt=\"Preeti plating\" title=\"Preeti plating\" width=\"560\" class=\"alignnone size-full wp-image-44841\">\u003c/a>\u003cbr>\n\u003cem>Preeti plating photo courtesy of Albert Law\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We first talked with Palomino’s chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>. Up second is chef \u003ca href=\"https://twitter.com/#!/chefpmistry\">Preeti Mistry\u003c/a>, 35, who is readying to open her \u003ca href=\"https://twitter.com/#!/chefpmistry\">Juhu Beach Club\u003c/a>, which will serve “Indian street food, snack food and a bit of home-style cooking” in the Mission and originated as a pop-up. Mistry was a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">Top Chef Contestant\u003c/a> in 2009 and was executive chef for Google via \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> and was classically trained in London at Le Cordon Bleu. She was born in London, grew up in the United States and currently lives in Oakland. Bay Area Bites caught up with the chef recently via telephone and email interview. \u003c/p>\n\u003cp>\u003cstrong>How is \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a> going?\u003c/strong>\u003cbr>\nThe restaurant is moving along...slowly. We have been in the permitting process for eight months now. We are very close to being done with this part. I’m hoping once this is done that we can move much faster. I’m looking at opening by the end of the summer. The concept will be similar to the pop-up, with more choices and dinner options. \u003c/p>\n\u003cp>Our goal is to be open all day but I know that the location in the \u003ca href=\"http://sanfrancisco.grubstreet.com/2012/01/juhu_beach_club_lands_permanen.html\">Mission\u003c/a> will be much busier in the evenings. There will be several starters, or chaat. Those are items like my handmade samosas, as well as a Scotch egg with lamb mince, Vindaloo chicken wings with Bleu cheese raita and a seasonal bhel puri. \u003c/p>\n\u003cp>The heart of the menu will focus on the “pav,” which in Hindi means small bun or bread. It’s the portable holder that created the popularity of the vada pav, considered Mumbai’s number one street food snack. We will have a vada pav, but also eight to ten different choices of fillings for your pav. Many are popular sandwich fillings from the pop-up like the “holy cow” and the “chowpatty chicken.” There will also be baby potato & eggplant in a spicy peanut sauce and egg masala. We will most likely also have a few larger plates like fish and chips and a curry of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist… what is your perspective and experience with sexism and homophobia in the restaurant world?\u003c/strong>\u003cbr>\n The culinary world is a contradiction when it comes to both sexism and homophobia. On a basic level, there is a meritocracy in the kitchen. On this level it does not matter who you are or what you look like or what you do outside of the kitchen. If you carry your weight and then some, if you are a team player and work your ass off then you are “in.” Make great food and then nobody can mess with you. Starting out, this is what I loved about it. You walk into a kitchen full of guys. They have low expectations and you prove you can do the job and then you are part of the team. Also, as a queer woman, once you prove yourself you are just one of the guys. I suppose this may be more difficult for men… I don’t know. \u003c/p>\n\u003cp>For the next level, I think it only became more difficult when I moved up the chain. There is a change when you go from being in the trenches to being people’s boss. I think this is where homophobia (and sexism, and in my case racism as well) starts to really get in the way. When you don’t look like “the boss,” certain people don’t want to take orders from you. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house (FOH) vs. the kitchen (back of the house or “BOH”) regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nYes of course, the FOH and BOH inhabit two totally different orbits. I suppose the typical stereotype is that there are more gay men in the FOH and more lesbians in the BOH. But it seems like with all the TV shows with gay characters, the political environment in general and changing attitudes of a younger generation, this is becoming less of an issue. \u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nWell it’s very rare that I ever have to come out to people. I kinda wear it on my sleeve, but I suppose there is always someone who doesn’t get it. I don’t really bother with those people. They’ll figure it out. \u003c/p>\n\u003cp>Being queer has to affect everything I do because it is who I am. I think once I moved into a place in my career where I was applying for Executive Chef positions, my triple minority status has probably helped me from a diversity stand point. I also suppose it added to Bravo’s interest in me as a contestant on Top Chef. They want an interesting and diverse group of chefs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/PreetiandAnnBAB.jpg\" alt=\"Preeti and Ann Nadeau\" title=\"Preeti and Ann Nadeau\" width=\"373\" height=\"450\" class=\"alignnone size-full wp-image-44842\">\u003c/a>\u003cbr>\n\u003cem>Preeti & Ann Nadeau photo courtesy of Preeti Mistry\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You’re in a relationship that’s lasted for over 16 years. How did you two meet?\u003c/strong>\u003cbr>\nAnn Nadeau and I actually moved to San Francisco together. We met at a bar in Ann Arbor. She works for a research consulting firm and used to work at \u003ca href=\"http://www.jdvhotels.com/\">Joie de Vivre\u003c/a> in marketing.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI think there are several that intersect with each other across styles of cuisine, restaurant groups, etc. \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele? Are there places exclusively for LGBT women versus men?\u003c/strong>\u003c/p>\n\u003cp>Well there was Mecca. Which was awesome. I loved sitting at the bar and eating oysters. [Sigh.] So, of course the entire Castro… and now there are some great places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>. Honestly I don’t go to restaurants because they have gay clientele. I go for the great food and service. I suppose this is somewhat due to living in a “gay mecca” where we don’t have to make those distinctions as much because there are LGBT people everywhere. The Mission has so many great restaurants, and you are more likely to see more lesbians. \u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\n I used to work for the \u003ca href=\"http://www.frameline.org/\">Frameline LGBT Film Festival\u003c/a> before I went to culinary school so going to see some inspiring and fun queer films has always been a part of our Pride month activities. We will check out the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a> for a little while on Saturday. It’s always fun to run into people you have not seen in years. Then Sunday we have a tradition with friends to go see “Fun in Girl’s Shorts” at the Castro Theater followed by brunch at \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>. It’s a great spot to watch everyone enjoying the festivities from the huge windows onto Market Street. The whole restaurant is usually super festive as well and it’s my favorite brunch spot in the city!\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>When the Juhu Beach Club is open, I hope to be able to get more involved with events around the city. Last year at the pop-up we had a Pride special lavender berry lassi that was very popular. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44676/lgbt-pride-profile-top-chef-and-juhu-beach-club%e2%80%99s-preeti-mistry","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_2035","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2328","bayareabites_10523","bayareabites_8485","bayareabites_9448","bayareabites_9445","bayareabites_9145","bayareabites_10522","bayareabites_10541","bayareabites_209"],"featImg":"bayareabites_44841","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 can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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