Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels
For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October
Pompei's Grotto, Lillie Mae's House of Soul Food, SPQR: Check, Please! Bay Area reviews
Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author
Pregnant Pause: Last Ditch Dines
Eating Locally: Golden Chanterelles
Top 10 Tastes of 2007: It was a very meaty year.
Girls' Weekend in San Francisco
SPQR: A Preliminary Report
Sponsored
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At the 2014 \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Chris King Gourmet Century\u003c/a>, the Portland-based cycling company's chefs Chris DiMinno and Robert McSpadden oversaw a $175 multi-course culinary event spread out over \u003ca href=\"http://ridewithgps.com/routes/6214974\" target=\"_blank\">62 miles\u003c/a> in Sonoma County. (Learn more about the history of the event in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/\" target=\"_blank\">previous post\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_88921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\" alt=\"Alexander Valley Hall\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander Valley Hall\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"88911,88913,88914,88915,88916,88917,88918,88919,88920\"]\u003c/p>\n\u003cp>Tucking into a big breakfast of bagels (with smoked trout, capers, red onions and cream cheese for toppings), housemade chorizo, potato, scrambled egg, Chris King salsa and cheese burritos, granola with yogurt and fresh fruit, oatmeal and even congee with smoked pork and pickled mustard greens, riders were fueled up and well-caffeinated for their ride (courtesy of Sebastopol's \u003ca href=\"http://www.taylormaidfarms.com/\" target=\"_blank\">Taylor Maid Farms\u003c/a> and the espresso bar) at the Alexander Valley Hall in Geyserville. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88928,88926,89002\"]\u003c/p>\n\u003cfigure id=\"attachment_88930\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\" alt=\"Breakfast Plate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast Plate With Bagel (Smoked Trout, Capers, Red Onion and Cream Cheese), Housemade Chorizo, Potato, Scrambled Egg, Chris King Salsa and Cheese Burritos, Fresh Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>With the weather a perfect temperature of 74 degrees, the gently rolling wine country route led to the \u003ca href=\"http://www.raymondburrvineyards.com/\" target=\"_blank\">Raymond Burr Vineyards\u003c/a> 19 miles later. Savory squash \"Pop-Tarts\" were delightful twist on the popular breakfast pastry as a mid-morning snack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88931,88934,88935,88936,88937,88938,88939,88940,88941,88942,88944,88945\"]\u003c/p>\n\u003cfigure id=\"attachment_88943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\" alt='Savory Squash \"Pop-Tarts\"' width=\"1000\" height=\"561\" class=\"size-full wp-image-88943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Squash \"Pop-Tarts\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\" alt=\"Raymond Burr Vineyards\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raymond Burr Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>After pedaling for 35 miles, it was already time for lunch at the \u003ca href=\"https://arnotroberts.com/vineyards\" target=\"_blank\">Arnaut Roberts Winery\u003c/a>. Chef Matt Accarino of the illustrious \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a> restaurant and his staff had prepared a bountiful, rustic spread that was bursting forth from the buffet table: grilled chicken with sunchokes, salsa verde and Meyer lemon; jasmine rice with gold raisins and wild fennel vinaigrette; a vegetarian autumn squash curry; coco beans with tomato conserva, crispy kale and herbs; farro with roasted beets and persimmons; quinoa and goat cheese; lentils with Brussels sprouts, za'atar, feta cheese and mulled red wine dressing; fregola and chickpeas, arugula, apples, sunflower and pepitas; chocolate cookies and more Taylor Maid coffee for dessert. Cyclists lounged on the vineyard's picturesque property to stretch their legs and enjoy their delicious picnic meal in the shade. \u003c/p>\n\u003cp>[gallery ids=\"88948,88960,88958,88954,88953,88952,88951,88950,88949,88956,88961,88963\"]\u003c/p>\n\u003cfigure id=\"attachment_88955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\" alt=\"Chef Matthew Accarino of SPQR\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Matthew Accarino of SPQR\u003c/figcaption>\u003c/figure>\n\u003cp>In case riders were still hungry after that generous lunch, respite was just 12 miles away. Michael Gyetvan of Napa's \u003ca href=\"http://www.azzurropizzeria.com/\" target=\"_blank\">Pizzeria Azzuro\u003c/a> served up sausage, Margherita and potato, red onion and bacon pizzas at \u003ca href=\"http://parks.sonomacounty.ca.gov/Get_Outdoors/Parks/Shiloh_Ranch_Regional_Park.aspx\" target=\"_blank\">Shiloh Ranch Regional Park\u003c/a>. And each rest stop was also well-stocked with water, beverages, energy bars and other cycling supplements given away as treats. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88965,88967,88970,88971,88968,88972\"]\u003c/p>\n\u003cfigure id=\"attachment_88973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\" alt=\"Pizzeria Azzuro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzeria Azzuro\u003c/figcaption>\u003c/figure>\n\u003cp>By 4 o'clock, it was already time for dinner as cyclists rolled back into Geyserville. Preceded by a cocktail hour, the wine was provided by local wineries Arnot Roberts, \u003ca href=\"http://www.bouchaine.com/\" target=\"_blank\">Bouchaine\u003c/a> and Innisfree and beer from \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada Brewing Company\u003c/a>. A generous assortment of passed appetizers helped whet the cyclists' appetite with Five Dot Ranch bite-sized meatballs with sofrito and micro-basil on crostini, Boccalone salumi cones and local farmers' cheese with port wine-braised figs. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88978,88979,88985,88981,88983,88984,88986,88989,88988\"]\u003c/p>\n\u003cfigure id=\"attachment_88982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\" alt=\"Boccalone Meat Cones\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boccalone Meat Cones\u003c/figcaption>\u003c/figure>\n\u003cp>The first seating commenced in the early afternoon (the second wave of diners would sup at 6:30pm.) with live music and Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>'s mixed chicory salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing. \u003c/p>\n\u003cfigure id=\"attachment_88991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\" alt=\"Chefs Ari Weiswasser and Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Ari Weiswasser and Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88992\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\" alt=\"mixed chicoryMixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing\u003c/figcaption>\u003c/figure>\n\u003cp>The decadent second course of chicken liver bruschetta, shaved Brussels sprouts and pomegranate seeds with giblet vinaigrette was overseen by acclaimed chef \u003ca href=\"http://offalgood.com/\" target=\"_blank\">Chris Cosentino\u003c/a> of \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a> and \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\" alt=\"Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>And the main entree, a delectable glazed beef short rib \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pot-au-feu\" target=\"_blank\">pot-au-feu\u003c/a>\u003c/em> with \u003ca href=\"http://www.roundpond.com/\" target=\"_blank\">Round Pond Vineyard\u003c/a> vegetables and puff pastry \"croutons\" was masterfully prepared by chef Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Robert McSpadden and Staff Prep the Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cp>To cap off the sumptuous dinner was a lovely selection of housemade ice cream -- chocolate, vanilla maple, Nutella and peanut served with Florentine cookies -- also from Glen Ellen Star. \u003c/p>\n\u003cfigure id=\"attachment_89001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>With a well-marked course, a fantastic set of volunteers who attended to riders off and on the route (such as advising to proceed with caution in traffic-heavy sections using flags) and an exemplary culinary experience -- the Chris King Sonoma Gourmet Century is a wonderful way to spend the day if you're fond of combining your passion for cycling with a delicious, four-star dining event. Follow them on \u003ca href=\"https://www.facebook.com/pages/Chris-King-Precision-Components/122598731091127\" target=\"_blank\">Facebook \u003c/a>or \u003ca href=\"https://twitter.com/ChrisKingBuzz\" target=\"_blank\">Twitter\u003c/a> to stay informed about next year's events.\u003c/p>\n\u003cfigure id=\"attachment_88994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\" alt=\"Chef Chris DiMinno and Staff\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno and Staff\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88995\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\" alt=\"Chris King Gourmet Century Diners\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris King Gourmet Century Diners\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images by Jenny Oh\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. ","status":"publish","parent":0,"modified":1413823221,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":897},"headData":{"title":"Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels | KQED","description":"400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88855 http://blogs.kqed.org/bayareabites/?p=88855","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/20/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels/","disqusTitle":"Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels","path":"/bayareabites/88855/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\" alt=\"Hungry Cyclists\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-88959\">\u003c/a>\u003c/p>\n\u003cp>400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. At the 2014 \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Chris King Gourmet Century\u003c/a>, the Portland-based cycling company's chefs Chris DiMinno and Robert McSpadden oversaw a $175 multi-course culinary event spread out over \u003ca href=\"http://ridewithgps.com/routes/6214974\" target=\"_blank\">62 miles\u003c/a> in Sonoma County. (Learn more about the history of the event in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/\" target=\"_blank\">previous post\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_88921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\" alt=\"Alexander Valley Hall\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander Valley Hall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88911,88913,88914,88915,88916,88917,88918,88919,88920","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucking into a big breakfast of bagels (with smoked trout, capers, red onions and cream cheese for toppings), housemade chorizo, potato, scrambled egg, Chris King salsa and cheese burritos, granola with yogurt and fresh fruit, oatmeal and even congee with smoked pork and pickled mustard greens, riders were fueled up and well-caffeinated for their ride (courtesy of Sebastopol's \u003ca href=\"http://www.taylormaidfarms.com/\" target=\"_blank\">Taylor Maid Farms\u003c/a> and the espresso bar) at the Alexander Valley Hall in Geyserville. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88928,88926,89002","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88930\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\" alt=\"Breakfast Plate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast Plate With Bagel (Smoked Trout, Capers, Red Onion and Cream Cheese), Housemade Chorizo, Potato, Scrambled Egg, Chris King Salsa and Cheese Burritos, Fresh Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>With the weather a perfect temperature of 74 degrees, the gently rolling wine country route led to the \u003ca href=\"http://www.raymondburrvineyards.com/\" target=\"_blank\">Raymond Burr Vineyards\u003c/a> 19 miles later. Savory squash \"Pop-Tarts\" were delightful twist on the popular breakfast pastry as a mid-morning snack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88931,88934,88935,88936,88937,88938,88939,88940,88941,88942,88944,88945","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\" alt='Savory Squash \"Pop-Tarts\"' width=\"1000\" height=\"561\" class=\"size-full wp-image-88943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Squash \"Pop-Tarts\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\" alt=\"Raymond Burr Vineyards\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raymond Burr Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>After pedaling for 35 miles, it was already time for lunch at the \u003ca href=\"https://arnotroberts.com/vineyards\" target=\"_blank\">Arnaut Roberts Winery\u003c/a>. Chef Matt Accarino of the illustrious \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a> restaurant and his staff had prepared a bountiful, rustic spread that was bursting forth from the buffet table: grilled chicken with sunchokes, salsa verde and Meyer lemon; jasmine rice with gold raisins and wild fennel vinaigrette; a vegetarian autumn squash curry; coco beans with tomato conserva, crispy kale and herbs; farro with roasted beets and persimmons; quinoa and goat cheese; lentils with Brussels sprouts, za'atar, feta cheese and mulled red wine dressing; fregola and chickpeas, arugula, apples, sunflower and pepitas; chocolate cookies and more Taylor Maid coffee for dessert. Cyclists lounged on the vineyard's picturesque property to stretch their legs and enjoy their delicious picnic meal in the shade. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"ids":"88948,88960,88958,88954,88953,88952,88951,88950,88949,88956,88961,88963","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\" alt=\"Chef Matthew Accarino of SPQR\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Matthew Accarino of SPQR\u003c/figcaption>\u003c/figure>\n\u003cp>In case riders were still hungry after that generous lunch, respite was just 12 miles away. Michael Gyetvan of Napa's \u003ca href=\"http://www.azzurropizzeria.com/\" target=\"_blank\">Pizzeria Azzuro\u003c/a> served up sausage, Margherita and potato, red onion and bacon pizzas at \u003ca href=\"http://parks.sonomacounty.ca.gov/Get_Outdoors/Parks/Shiloh_Ranch_Regional_Park.aspx\" target=\"_blank\">Shiloh Ranch Regional Park\u003c/a>. And each rest stop was also well-stocked with water, beverages, energy bars and other cycling supplements given away as treats. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88965,88967,88970,88971,88968,88972","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\" alt=\"Pizzeria Azzuro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzeria Azzuro\u003c/figcaption>\u003c/figure>\n\u003cp>By 4 o'clock, it was already time for dinner as cyclists rolled back into Geyserville. Preceded by a cocktail hour, the wine was provided by local wineries Arnot Roberts, \u003ca href=\"http://www.bouchaine.com/\" target=\"_blank\">Bouchaine\u003c/a> and Innisfree and beer from \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada Brewing Company\u003c/a>. A generous assortment of passed appetizers helped whet the cyclists' appetite with Five Dot Ranch bite-sized meatballs with sofrito and micro-basil on crostini, Boccalone salumi cones and local farmers' cheese with port wine-braised figs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88978,88979,88985,88981,88983,88984,88986,88989,88988","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\" alt=\"Boccalone Meat Cones\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boccalone Meat Cones\u003c/figcaption>\u003c/figure>\n\u003cp>The first seating commenced in the early afternoon (the second wave of diners would sup at 6:30pm.) with live music and Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>'s mixed chicory salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing. \u003c/p>\n\u003cfigure id=\"attachment_88991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\" alt=\"Chefs Ari Weiswasser and Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Ari Weiswasser and Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88992\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\" alt=\"mixed chicoryMixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing\u003c/figcaption>\u003c/figure>\n\u003cp>The decadent second course of chicken liver bruschetta, shaved Brussels sprouts and pomegranate seeds with giblet vinaigrette was overseen by acclaimed chef \u003ca href=\"http://offalgood.com/\" target=\"_blank\">Chris Cosentino\u003c/a> of \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a> and \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\" alt=\"Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>And the main entree, a delectable glazed beef short rib \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pot-au-feu\" target=\"_blank\">pot-au-feu\u003c/a>\u003c/em> with \u003ca href=\"http://www.roundpond.com/\" target=\"_blank\">Round Pond Vineyard\u003c/a> vegetables and puff pastry \"croutons\" was masterfully prepared by chef Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Robert McSpadden and Staff Prep the Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cp>To cap off the sumptuous dinner was a lovely selection of housemade ice cream -- chocolate, vanilla maple, Nutella and peanut served with Florentine cookies -- also from Glen Ellen Star. \u003c/p>\n\u003cfigure id=\"attachment_89001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>With a well-marked course, a fantastic set of volunteers who attended to riders off and on the route (such as advising to proceed with caution in traffic-heavy sections using flags) and an exemplary culinary experience -- the Chris King Sonoma Gourmet Century is a wonderful way to spend the day if you're fond of combining your passion for cycling with a delicious, four-star dining event. Follow them on \u003ca href=\"https://www.facebook.com/pages/Chris-King-Precision-Components/122598731091127\" target=\"_blank\">Facebook \u003c/a>or \u003ca href=\"https://twitter.com/ChrisKingBuzz\" target=\"_blank\">Twitter\u003c/a> to stay informed about next year's events.\u003c/p>\n\u003cfigure id=\"attachment_88994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\" alt=\"Chef Chris DiMinno and Staff\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno and Staff\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88995\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\" alt=\"Chris King Gourmet Century Diners\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris King Gourmet Century Diners\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images by Jenny Oh\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88855/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels","authors":["2100"],"categories":["bayareabites_752"],"tags":["bayareabites_13524","bayareabites_2221","bayareabites_2982","bayareabites_13521","bayareabites_9687","bayareabites_744","bayareabites_13527","bayareabites_13522","bayareabites_13894","bayareabites_13525","bayareabites_13893","bayareabites_13528","bayareabites_356","bayareabites_445"],"featImg":"bayareabites_89015","label":"bayareabites"},"bayareabites_84366":{"type":"posts","id":"bayareabites_84366","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84366","score":null,"sort":[1407261056000]},"guestAuthors":[],"slug":"for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","title":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October","publishDate":1407261056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>[vimeo 71484601] \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"This fall, a popular \"Gourmet Century\" ride is returning to California after an 11-year hiatus. ","status":"publish","parent":0,"modified":1407283875,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":851},"headData":{"title":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October | KQED","description":"This fall, a popular "Gourmet Century" ride is returning to California after an 11-year hiatus. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84366 http://blogs.kqed.org/bayareabites/?p=84366","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/","disqusTitle":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October","path":"/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \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>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"71484601"},"numeric":["71484601"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_4"],"tags":["bayareabites_13524","bayareabites_10346","bayareabites_2221","bayareabites_2982","bayareabites_13521","bayareabites_9687","bayareabites_13526","bayareabites_13527","bayareabites_13522","bayareabites_10146","bayareabites_13523","bayareabites_13525","bayareabites_13528","bayareabites_186","bayareabites_356","bayareabites_445"],"featImg":"bayareabites_85571","label":"bayareabites"},"bayareabites_60821":{"type":"posts","id":"bayareabites_60821","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60821","score":null,"sort":[1367506805000]},"guestAuthors":[],"slug":"pompeis-grotto-lillie-maes-house-of-soul-food-spqr-check-please-bay-area-reviews","title":"Pompei's Grotto, Lillie Mae's House of Soul Food, SPQR: Check, Please! Bay Area reviews","publishDate":1367506805,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fourth episode of Season 8 airs on Thursday May 2 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8546\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The fourth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8627\">Pompei's Grotto\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8629\">Lillie Mae's House of Soul Food\u003c/a> (Santa Clara) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8611\">SPQR\u003c/a> (San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_60825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\" alt=\"Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Napa Valley Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=_iXY58cza0U]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The fourth episode of Season 8 features these restaurants: Pompei’s Grotto (San Francisco), Lillie Mae’s House of Soul Food (Santa Clara) and SPQR (San Francisco). Leslie Sbrocco shares wine tips about Napa Valley wines.","status":"publish","parent":0,"modified":1367506805,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":168},"headData":{"title":"Pompei's Grotto, Lillie Mae's House of Soul Food, SPQR: Check, Please! Bay Area reviews | KQED","description":"The fourth episode of Season 8 features these restaurants: Pompei’s Grotto (San Francisco), Lillie Mae’s House of Soul Food (Santa Clara) and SPQR (San Francisco). Leslie Sbrocco shares wine tips about Napa Valley wines.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60821 http://blogs.kqed.org/bayareabites/?p=60821","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/02/pompeis-grotto-lillie-maes-house-of-soul-food-spqr-check-please-bay-area-reviews/","disqusTitle":"Pompei's Grotto, Lillie Mae's House of Soul Food, SPQR: Check, Please! Bay Area reviews","path":"/bayareabites/60821/pompeis-grotto-lillie-maes-house-of-soul-food-spqr-check-please-bay-area-reviews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60826\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 8 of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fourth episode of Season 8 airs on Thursday May 2 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8546\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The fourth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8627\">Pompei's Grotto\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8629\">Lillie Mae's House of Soul Food\u003c/a> (Santa Clara) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8611\">SPQR\u003c/a> (San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_60825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp804-group-greenroom1000.jpg\" alt=\"Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests from Check, Please! Bay Area relax in KQED's greenroom\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Napa Valley Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_iXY58cza0U'\n title='//www.youtube.com/embed/_iXY58cza0U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60821/pompeis-grotto-lillie-maes-house-of-soul-food-spqr-check-please-bay-area-reviews","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_763","bayareabites_867","bayareabites_11629","bayareabites_11628","bayareabites_11578","bayareabites_445","bayareabites_11630"],"featImg":"bayareabites_60824","label":"bayareabites"},"bayareabites_54421":{"type":"posts","id":"bayareabites_54421","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54421","score":null,"sort":[1358280068000]},"guestAuthors":[],"slug":"qa-with-shelley-lindgren-wine-director-restaurateur-author","title":"Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author","publishDate":1358280068,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\">\u003cimg class=\"alignnone size-full wp-image-54528\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author. ","status":"publish","parent":0,"modified":1551228130,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":2313},"headData":{"title":"Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author | KQED","description":"Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"54421 http://blogs.kqed.org/bayareabites/?p=54421","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/","disqusTitle":"Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author","path":"/bayareabites/54421/qa-with-shelley-lindgren-wine-director-restaurateur-author","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\">\u003cimg class=\"alignnone size-full wp-image-54528\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54421/qa-with-shelley-lindgren-wine-director-restaurateur-author","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_588","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_119"],"tags":["bayareabites_417","bayareabites_766","bayareabites_445","bayareabites_16330","bayareabites_14748"],"featImg":"bayareabites_54533","label":"bayareabites"},"bayareabites_3387":{"type":"posts","id":"bayareabites_3387","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3387","score":null,"sort":[1241029556000]},"guestAuthors":[],"slug":"pregnant-pause-last-ditch-dines","title":"Pregnant Pause: Last Ditch Dines","publishDate":1241029556,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n","blocks":[],"excerpt":"Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.","status":"publish","parent":0,"modified":1241414169,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1043},"headData":{"title":"Pregnant Pause: Last Ditch Dines | KQED","description":"Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"3387 http://blogs.kqed.org/bayareabites/?p=3387","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/29/pregnant-pause-last-ditch-dines/","disqusTitle":"Pregnant Pause: Last Ditch Dines","path":"/bayareabites/3387/pregnant-pause-last-ditch-dines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\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>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3387/pregnant-pause-last-ditch-dines","authors":["5010"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_722","bayareabites_1883","bayareabites_2101","bayareabites_2108","bayareabites_2102","bayareabites_2100","bayareabites_2107","bayareabites_2103","bayareabites_2104","bayareabites_2106","bayareabites_2099","bayareabites_1768","bayareabites_445","bayareabites_2105"],"label":"bayareabites"},"bayareabites_2485":{"type":"posts","id":"bayareabites_2485","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2485","score":null,"sort":[1236792276000]},"guestAuthors":[],"slug":"eating-locally-golden-chanterelles","title":"Eating Locally: Golden Chanterelles","publishDate":1236792276,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3347199210/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chanterelle.jpg\" alt=\"chanterelle mushroom\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-2487\">\u003c/a>\u003c/p>\n\u003cp>Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\u003c/p>\n\u003cp>In his book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>, Michael Pollan details foraging for chanterelle mushrooms with a mushroom hunter -- one of several area people who forage for these delicious mushrooms in nearby forests and then bring them to San Francisco to sell to restaurants and stores.\u003c/p>\n\u003cp>I jump at the chance to buy chanterelle mushrooms because I love their meaty texture and delicious flavor. It's been said that they have an apricot scent, and I think that the flavor is deliciously strong without being overwhelming. They don't tend to cook down as much as say, button mushrooms, so the yield per person is better.\u003c/p>\n\u003cp>Keep an eye out for chanterelles on local area menus. I usually find them at the local gourmet pizzerias as a pizza topping, and \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> regularly has them on their menu sauteed with spinach.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When cooking at home, I usually make very basic dishes that show off the chanterelle flavor. Tonight, I'm thinking of using mine in a very basic risotto. In the past, I've sauteed them simply with butter and topped with a poached egg. I also like them tossed with a whole grain such as farro or brown rice.\u003c/p>\n\u003cp>Chanterelles have a hefty price tag -- I purchased a meager amount at Far West Fungi for $20 per pound. But they are meaty enough and substantial enough to be a main ingredient in place of meat, which is how I justify the cost.\u003c/p>\n\u003cp>Currently, the chanterelles available at \u003cstrong>Far West Fungi\u003c/strong> and local farmers markets are being foraged from all around the Bay Area: Sonoma, Marin, and Alameda counties. We can expect to see chanterelle mushrooms for at least a few more weeks, and if it rains then possibly another month or two.\u003c/p>\n\u003cp>\u003cstrong>Chanterelles on Bay Area Bites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/\">Hunter gatherer: Chanterelles in Big Sur\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle mushroom recipes on the blogs:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000641.html\">Truffled Chanterelle, Celery Root and Potato Gratin\u003c/a>\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/recipes/2008/09/warm-chanterelle-and-pancetta-salad-recipe.html\">Warm Chanterelle and Pancetta Salad\u003c/a>\u003cbr>\n\u003ca href=\"http://herbivoracious.com/2008/10/farro-with-chanterelles-apples-apples-and-apples.html\">Farro with Chanterelles, Apples, Apples and Apples\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\r\n","status":"publish","parent":0,"modified":1236792276,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":421},"headData":{"title":"Eating Locally: Golden Chanterelles | KQED","description":"Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from Far West Fungi. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2485 http://blogs.kqed.org/bayareabites/?p=2485","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/11/eating-locally-golden-chanterelles/","disqusTitle":"Eating Locally: Golden Chanterelles","path":"/bayareabites/2485/eating-locally-golden-chanterelles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3347199210/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/chanterelle.jpg\" alt=\"chanterelle mushroom\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-2487\">\u003c/a>\u003c/p>\n\u003cp>Walking through the Ferry Building recently, I couldn't pass up locally foraged chanterelle mushrooms from \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>. Chanterelles first become available to us in the fall, being foraged from the Pacific Northwest. They arrive with the first rains, and they begin to grow closer to San Francisco as we get into wintertime and cooler, rainier weather. Because chanterelles grow as the result of a symbiotic relationship between fungus and host plant (usually a tree), they are always found in the wild and don't grow outside of a forest environment.\u003c/p>\n\u003cp>In his book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>, Michael Pollan details foraging for chanterelle mushrooms with a mushroom hunter -- one of several area people who forage for these delicious mushrooms in nearby forests and then bring them to San Francisco to sell to restaurants and stores.\u003c/p>\n\u003cp>I jump at the chance to buy chanterelle mushrooms because I love their meaty texture and delicious flavor. It's been said that they have an apricot scent, and I think that the flavor is deliciously strong without being overwhelming. They don't tend to cook down as much as say, button mushrooms, so the yield per person is better.\u003c/p>\n\u003cp>Keep an eye out for chanterelles on local area menus. I usually find them at the local gourmet pizzerias as a pizza topping, and \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> regularly has them on their menu sauteed with spinach.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When cooking at home, I usually make very basic dishes that show off the chanterelle flavor. Tonight, I'm thinking of using mine in a very basic risotto. In the past, I've sauteed them simply with butter and topped with a poached egg. I also like them tossed with a whole grain such as farro or brown rice.\u003c/p>\n\u003cp>Chanterelles have a hefty price tag -- I purchased a meager amount at Far West Fungi for $20 per pound. But they are meaty enough and substantial enough to be a main ingredient in place of meat, which is how I justify the cost.\u003c/p>\n\u003cp>Currently, the chanterelles available at \u003cstrong>Far West Fungi\u003c/strong> and local farmers markets are being foraged from all around the Bay Area: Sonoma, Marin, and Alameda counties. We can expect to see chanterelle mushrooms for at least a few more weeks, and if it rains then possibly another month or two.\u003c/p>\n\u003cp>\u003cstrong>Chanterelles on Bay Area Bites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/06/hunter-gatherer-chanterelles-in-big-sur/\">Hunter gatherer: Chanterelles in Big Sur\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle mushroom recipes on the blogs:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/000641.html\">Truffled Chanterelle, Celery Root and Potato Gratin\u003c/a>\u003cbr>\n\u003ca href=\"http://www.seriouseats.com/recipes/2008/09/warm-chanterelle-and-pancetta-salad-recipe.html\">Warm Chanterelle and Pancetta Salad\u003c/a>\u003cbr>\n\u003ca href=\"http://herbivoracious.com/2008/10/farro-with-chanterelles-apples-apples-and-apples.html\">Farro with Chanterelles, Apples, Apples and Apples\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2485/eating-locally-golden-chanterelles","authors":["5019"],"categories":["bayareabites_109","bayareabites_95","bayareabites_90"],"tags":["bayareabites_572","bayareabites_97","bayareabites_538","bayareabites_445"],"label":"bayareabites"},"bayareabites_819":{"type":"posts","id":"bayareabites_819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"819","score":null,"sort":[1198576800000]},"guestAuthors":[],"slug":"top-10-tastes-of-2007-it-was-a-very-meaty-year","title":"Top 10 Tastes of 2007: It was a very meaty year.","publishDate":1198576800,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/1800160032/\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R3FYp4jZxSI/AAAAAAAAAAc/tZXyJZnhBpg/s320/pepperleafpork.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This is the \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2006/12/top-10-tastes-of-2006.jsp\">second time\u003c/a>\u003c/strong> that I have listed my top 10 tastes for a year. The flavor highlight of this year was a three-week trip to Vietnam at the beginning of the year. Truth be told, I could easily list at least 10 tastes I had there that rocked my world. But in order to give a little balance to the list, I've chosen just two from that trip and the others from other travels and from my home city.\u003c/p>\n\u003cp>As with last year, these tastes are in chronological order.\u003c/p>\n\u003cp>\u003cstrong>Pepper Leaf Pork at a street vendor, Hanoi.\u003c/strong>\u003cbr>People often ask me about the best thing that I ate in Vietnam. I usually hedge on the answer because it's a difficult one. But often, my mind travels back to this bite. It was pork wrapped in a leaf -- pepper leaf or betel leaf, I don't remember -- and grilled. The whole package was then wrapped in lettuce with condiments.\u003c/p>\n\u003cp>\u003cstrong>Grilled Goat at the Boiled Goat Inn, Ho Chi Minh City.\u003c/strong>\u003cbr>It was a hot day in Saigon when my friend and I decided to try the \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/03/the_boiled_goat.html\">Boiled Goat Inn\u003c/a>\u003c/strong>. The menu had five items: boiled goat meat, fried goat meat, roasted goat meat, mixed sour goat meat and \"goat meat boiled with Chinese medicine.\" We ordered the roasted goat meat which involved our cooking it at the table on small grills and then wrapping the goat meat in lettuce and dipping it. Fantastic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bun Cha Ca at Bodega Bistro, San Francisco.\u003c/strong>\u003cbr>I'd never eaten Bun Cha Ca until I had it at the most famous place to eat it in Hanoi. It was very good there, but I actually really love the Bodega Bistro rendition that I ate when I returned to San Francisco. \u003cstrong>\u003ca href=\"http://www.noodlepie.com/2004/06/frying_tonight_1.html\">Noodle Pie does a great job of describing this dish\u003c/a>\u003c/strong>. It's basically white fish in oil with saffron, dill and peanuts. The large amount of dill and the side of rice noodles, salad wraps and herbs makes this a wonderfully fresh tasting dish.\u003c/p>\n\u003cp>\u003cstrong>Mushroom Pizza at Ken's Artisan Pizza, Portland.\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/04/96-hours-in-portland.jsp\">I wrote about this when I first tasted it\u003c/a>\u003c/strong>, and eight months later, I am still thinking about the delicious pizzas at Ken's. Like so many things on this list, part of the deliciousness of the taste was also wrapped up in the experience of the night: great friends, great wine, and a wonderful trip.\u003c/p>\n\u003cp>\u003cstrong>Lamb Popsicles at Vij's, Vancouver.\u003c/strong>\u003cbr>I spent a few days in Vancouver over Memorial Day weekend, and ate a delicious meal at \u003cstrong>\u003ca href=\"http://www.vijs.ca/index_in.htm\">Vij's\u003c/a>\u003c/strong>, an upscale Indian restaurant that is world renowned for it's cuisine. The lamb popsicles are served with a fenugreek cream curry, heavily spiced and delicious.\u003c/p>\n\u003cp>\u003cstrong>Malted vanilla ice cream with peanut brittle and milk chocolate chunks at Bi-Rite Creamery, San Francisco.\u003c/strong>\u003cbr>As was evident when I posted \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/07/a-great-week.html\">this post outlining my ice cream forays for a week in July\u003c/a>\u003c/strong>, I love this ice cream from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> . I've had to force myself to try other flavors at the Creamery because every time the aforementioned ice cream is available, I gravitate straight to it.\u003c/p>\n\u003cp>\u003cstrong>Porchetta sandwich made with Roli Roti Porchetta, San Francisco.\u003c/strong>\u003cbr>One of the fun additions of the \u003ca href=\"http://www.cuesa.org/\">Ferry Plaza Farmers' Market\u003c/a> this year is that Thomas, the roaster at \u003ca href=\"http://www.roliroti.com/\">Roli Roti\u003c/a> has started making a \u003ca href=\"http://eatingasia.typepad.com/eatingasia/2007/05/road_roaster.html\">drop-dead amazing porchetta\u003c/a> along with his rotisserie chickens. It's not always available, but when it is, Thomas offers it by the pound or in a sandwich. He sprinkles it with sea salt and rosemary. On the day that \u003cstrong>\u003ca href=\"http://flickr.com/photos/jenmaiser/sets/72157602129236678/\">Jeanne and I canned tomatoes\u003c/a>\u003c/strong>, we picked up some of the porchetta and made our own sandwiches at home with \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> ciabatta, \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/03/philippe-original-los-angeles.jsp\">Philippe's mustard\u003c/a>\u003c/strong>, and a tomato. Heaven.\u003c/p>\n\u003cp>\u003cstrong>Fresh shelling beans with pork soffrito and the panino at SPQR, San Francisco.\u003c/strong>\u003cbr>I know that I should \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/10/spqr-preliminary-report.jsp\">shut up about SPQR already\u003c/a>\u003c/strong>, but I can't help myself. SPQR gets two tastes of my year. The shelling beans are offered as part of the small plates, and it's a bowl of soupy beans topped with crispy pork that is homey and comforting and I want to lick the bowl every time I have it. The panino is basically a grilled sweet dessert sandwich that has a dulce de leche style filling with pears and is topped with chocolate and fleur de sel. It's an \"Oh my God\" dish, as many people -- friends and strangers -- who I have made taste it exclaim that upon their first bite.\u003c/p>\n\u003cp>\u003cstrong>Bone marrow dumpling at the Schneider home, Oakland.\u003c/strong>\u003cbr>When I was invited to \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/2007_11_01_blog-archive.html#8914318530298911383%22\">Derrick and Melissa's house\u003c/a>\u003c/strong> for dinner in November, I knew that I was in for a treat. The best taste of the night was a crispy fried ball on top of the salad that was full of bone marrow. This bite epitomized perfect tastes -- it was just one small bite that left me wanting more and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you had as many wonderful tastes in 2007, and wish you many more for 2008!\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1198576800,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":852},"headData":{"title":"Top 10 Tastes of 2007: It was a very meaty year. | KQED","description":"This is the second time that I have listed my top 10 tastes for a year. The flavor highlight of this year was a three-week trip to Vietnam at the beginning of the year. Truth be told, I could easily list at least 10 tastes I had there that rocked my world. But in order","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"819 http://blogs.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/","disqusTitle":"Top 10 Tastes of 2007: It was a very meaty year.","path":"/bayareabites/819/top-10-tastes-of-2007-it-was-a-very-meaty-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/1800160032/\">\u003cimg src=\"http://bp3.blogger.com/_3CJ3D3a-cUA/R3FYp4jZxSI/AAAAAAAAAAc/tZXyJZnhBpg/s320/pepperleafpork.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This is the \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2006/12/top-10-tastes-of-2006.jsp\">second time\u003c/a>\u003c/strong> that I have listed my top 10 tastes for a year. The flavor highlight of this year was a three-week trip to Vietnam at the beginning of the year. Truth be told, I could easily list at least 10 tastes I had there that rocked my world. But in order to give a little balance to the list, I've chosen just two from that trip and the others from other travels and from my home city.\u003c/p>\n\u003cp>As with last year, these tastes are in chronological order.\u003c/p>\n\u003cp>\u003cstrong>Pepper Leaf Pork at a street vendor, Hanoi.\u003c/strong>\u003cbr>People often ask me about the best thing that I ate in Vietnam. I usually hedge on the answer because it's a difficult one. But often, my mind travels back to this bite. It was pork wrapped in a leaf -- pepper leaf or betel leaf, I don't remember -- and grilled. The whole package was then wrapped in lettuce with condiments.\u003c/p>\n\u003cp>\u003cstrong>Grilled Goat at the Boiled Goat Inn, Ho Chi Minh City.\u003c/strong>\u003cbr>It was a hot day in Saigon when my friend and I decided to try the \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/03/the_boiled_goat.html\">Boiled Goat Inn\u003c/a>\u003c/strong>. The menu had five items: boiled goat meat, fried goat meat, roasted goat meat, mixed sour goat meat and \"goat meat boiled with Chinese medicine.\" We ordered the roasted goat meat which involved our cooking it at the table on small grills and then wrapping the goat meat in lettuce and dipping it. Fantastic.\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>Bun Cha Ca at Bodega Bistro, San Francisco.\u003c/strong>\u003cbr>I'd never eaten Bun Cha Ca until I had it at the most famous place to eat it in Hanoi. It was very good there, but I actually really love the Bodega Bistro rendition that I ate when I returned to San Francisco. \u003cstrong>\u003ca href=\"http://www.noodlepie.com/2004/06/frying_tonight_1.html\">Noodle Pie does a great job of describing this dish\u003c/a>\u003c/strong>. It's basically white fish in oil with saffron, dill and peanuts. The large amount of dill and the side of rice noodles, salad wraps and herbs makes this a wonderfully fresh tasting dish.\u003c/p>\n\u003cp>\u003cstrong>Mushroom Pizza at Ken's Artisan Pizza, Portland.\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/04/96-hours-in-portland.jsp\">I wrote about this when I first tasted it\u003c/a>\u003c/strong>, and eight months later, I am still thinking about the delicious pizzas at Ken's. Like so many things on this list, part of the deliciousness of the taste was also wrapped up in the experience of the night: great friends, great wine, and a wonderful trip.\u003c/p>\n\u003cp>\u003cstrong>Lamb Popsicles at Vij's, Vancouver.\u003c/strong>\u003cbr>I spent a few days in Vancouver over Memorial Day weekend, and ate a delicious meal at \u003cstrong>\u003ca href=\"http://www.vijs.ca/index_in.htm\">Vij's\u003c/a>\u003c/strong>, an upscale Indian restaurant that is world renowned for it's cuisine. The lamb popsicles are served with a fenugreek cream curry, heavily spiced and delicious.\u003c/p>\n\u003cp>\u003cstrong>Malted vanilla ice cream with peanut brittle and milk chocolate chunks at Bi-Rite Creamery, San Francisco.\u003c/strong>\u003cbr>As was evident when I posted \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/07/a-great-week.html\">this post outlining my ice cream forays for a week in July\u003c/a>\u003c/strong>, I love this ice cream from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> . I've had to force myself to try other flavors at the Creamery because every time the aforementioned ice cream is available, I gravitate straight to it.\u003c/p>\n\u003cp>\u003cstrong>Porchetta sandwich made with Roli Roti Porchetta, San Francisco.\u003c/strong>\u003cbr>One of the fun additions of the \u003ca href=\"http://www.cuesa.org/\">Ferry Plaza Farmers' Market\u003c/a> this year is that Thomas, the roaster at \u003ca href=\"http://www.roliroti.com/\">Roli Roti\u003c/a> has started making a \u003ca href=\"http://eatingasia.typepad.com/eatingasia/2007/05/road_roaster.html\">drop-dead amazing porchetta\u003c/a> along with his rotisserie chickens. It's not always available, but when it is, Thomas offers it by the pound or in a sandwich. He sprinkles it with sea salt and rosemary. On the day that \u003cstrong>\u003ca href=\"http://flickr.com/photos/jenmaiser/sets/72157602129236678/\">Jeanne and I canned tomatoes\u003c/a>\u003c/strong>, we picked up some of the porchetta and made our own sandwiches at home with \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> ciabatta, \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/03/philippe-original-los-angeles.jsp\">Philippe's mustard\u003c/a>\u003c/strong>, and a tomato. Heaven.\u003c/p>\n\u003cp>\u003cstrong>Fresh shelling beans with pork soffrito and the panino at SPQR, San Francisco.\u003c/strong>\u003cbr>I know that I should \u003cstrong>\u003ca href=\"http://kqedbayareabites.blogspot.com/2007/10/spqr-preliminary-report.jsp\">shut up about SPQR already\u003c/a>\u003c/strong>, but I can't help myself. SPQR gets two tastes of my year. The shelling beans are offered as part of the small plates, and it's a bowl of soupy beans topped with crispy pork that is homey and comforting and I want to lick the bowl every time I have it. The panino is basically a grilled sweet dessert sandwich that has a dulce de leche style filling with pears and is topped with chocolate and fleur de sel. It's an \"Oh my God\" dish, as many people -- friends and strangers -- who I have made taste it exclaim that upon their first bite.\u003c/p>\n\u003cp>\u003cstrong>Bone marrow dumpling at the Schneider home, Oakland.\u003c/strong>\u003cbr>When I was invited to \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/2007_11_01_blog-archive.html#8914318530298911383%22\">Derrick and Melissa's house\u003c/a>\u003c/strong> for dinner in November, I knew that I was in for a treat. The best taste of the night was a crispy fried ball on top of the salad that was full of bone marrow. This bite epitomized perfect tastes -- it was just one small bite that left me wanting more and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I hope you had as many wonderful tastes in 2007, and wish you many more for 2008!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/819/top-10-tastes-of-2007-it-was-a-very-meaty-year","authors":["5019"],"tags":["bayareabites_501","bayareabites_611","bayareabites_78","bayareabites_609","bayareabites_610","bayareabites_445","bayareabites_608"],"label":"bayareabites"},"bayareabites_767":{"type":"posts","id":"bayareabites_767","meta":{"index":"posts_1591205157","site":"bayareabites","id":"767","score":null,"sort":[1193759640000]},"guestAuthors":[],"slug":"girls-weekend-in-san-francisco","title":"Girls' Weekend in San Francisco","publishDate":1193759640,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1573195929/\">\u003cimg src=\"http://farm3.static.flickr.com/2023/1573195929_b97ef6d56f.jpg?v=0\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>When two longtime friends decided to come to San Francisco for the weekend, the first thing I did was plan our meals. I had approximately a day and a half with them, and I wanted their food experiences to be memorable. I had an added benefit of knowing my audience very well and being able to customize the trip to their taste.\u003c/p>\n\u003cp>When I first heard they were coming, I made back-up dinner reservations at \u003cstrong>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003c/strong>. In the end, however, I ended up scrapping both of those reservations (and calling to cancel!) a few days before my friends came. The weekend came together very nicely and we went to the following places:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003c/strong>. My love for this new restaurant has \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/10/spqr-preliminary-report.jsp\">already been documented\u003c/a>\u003c/strong>, and I've been back three times since that initial report. This trip was fun, as I got to watch Anna as she tasted beets with ricotta, chanterelles and sunchokes, and the panino dessert -- which was groan-causingly good.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alembicbar.com/mainindex.html\">The Alembic\u003c/a>\u003c/strong>. After dinner, we cabbed it over to The Alembic so that Anna could share in my love of this wonderful bar. I've been talking up the emphasis on amazing mixology that has been happening in San Francisco, and the Alembic is the perfect example of this. My \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/07/alembic-bar-haight-san-francisco.html\">fellow\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/07/the-alembic.html\">bloggers\u003c/a>\u003c/strong> agree -- the Alembic is a destination bar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Saturday morning, Amanda arrived and it was off to ... where else?\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">The Ferry Plaza Farmers' Market\u003c/a>\u003c/strong>. A must stop for any visitor staying at my house. When we were through, we met up with a couple friends for wine. The \u003cstrong>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/strong> was busy, so we lounged in the Slanted Bar lounge very comfortably for a couple of hours. On Saturday afternoons, there is not table service in the lounge until 2 pm (though you can eat at the bar). No bother, we ordered bottles of wine at the bar and by the time table service arrived, we ordered some delicious SD snacks. My friends had a good time wandering the Ferry Building afterward. Anna bought a lot of cheese to take home with the help of \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">our favorite cheese expert\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Then it was home to rest before heading off ...\u003c/p>\n\u003cp>To \u003cstrong>\u003ca href=\"http://www.fpwm.com/\">Bodega Bistro\u003c/a>\u003c/strong>. This was the dinner originally planned as The Slanted Door. But the girls were insistent that they wanted to experience San Francisco the way that I usually live it. And the truth is that you are much more apt to find me at Bodega Bistro than The Slanted Door. Bodega is known for some of the best Vietnamese food in the city, and the Cha Ca Hanoi there -- a dish of fish with dill and spices and peanuts -- is more to my taste than the Cha Ca Hanoi that I ate in the most famous place in Hanoi.\u003c/p>\n\u003cp>Happily, the Bodega Bistro dinner went over very well and we went home full and sated. The weekend was a great mix of different bites, tastes and meals and both Anna and Amanda are talking about the trip weeks later.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Last month, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/07/oh-where-oh-where-to-take-visitors-to.jsp\">Catherine posted her recommendation list for visitors\u003c/a>\u003c/strong> which I will likely refer to in the future. And a while back, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/if-i-knew-you-were-coming-id-have-baked.jsp\">Michael posted his visitor list\u003c/a>\u003c/strong>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1193759640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":538},"headData":{"title":"Girls' Weekend in San Francisco | KQED","description":"When two longtime friends decided to come to San Francisco for the weekend, the first thing I did was plan our meals. I had approximately a day and a half with them, and I wanted their food experiences to be memorable. I had an added benefit of knowing my audience very well and being able","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"767 http://blogs.kqed.org/bayareabites/2007/10/30/girls-weekend-in-san-francisco/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/10/30/girls-weekend-in-san-francisco/","disqusTitle":"Girls' Weekend in San Francisco","path":"/bayareabites/767/girls-weekend-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1573195929/\">\u003cimg src=\"http://farm3.static.flickr.com/2023/1573195929_b97ef6d56f.jpg?v=0\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>When two longtime friends decided to come to San Francisco for the weekend, the first thing I did was plan our meals. I had approximately a day and a half with them, and I wanted their food experiences to be memorable. I had an added benefit of knowing my audience very well and being able to customize the trip to their taste.\u003c/p>\n\u003cp>When I first heard they were coming, I made back-up dinner reservations at \u003cstrong>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003c/strong>. In the end, however, I ended up scrapping both of those reservations (and calling to cancel!) a few days before my friends came. The weekend came together very nicely and we went to the following places:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003c/strong>. My love for this new restaurant has \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/10/spqr-preliminary-report.jsp\">already been documented\u003c/a>\u003c/strong>, and I've been back three times since that initial report. This trip was fun, as I got to watch Anna as she tasted beets with ricotta, chanterelles and sunchokes, and the panino dessert -- which was groan-causingly good.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alembicbar.com/mainindex.html\">The Alembic\u003c/a>\u003c/strong>. After dinner, we cabbed it over to The Alembic so that Anna could share in my love of this wonderful bar. I've been talking up the emphasis on amazing mixology that has been happening in San Francisco, and the Alembic is the perfect example of this. My \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/07/alembic-bar-haight-san-francisco.html\">fellow\u003c/a>\u003c/strong> \u003cstrong>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/07/the-alembic.html\">bloggers\u003c/a>\u003c/strong> agree -- the Alembic is a destination bar.\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>Saturday morning, Amanda arrived and it was off to ... where else?\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">The Ferry Plaza Farmers' Market\u003c/a>\u003c/strong>. A must stop for any visitor staying at my house. When we were through, we met up with a couple friends for wine. The \u003cstrong>\u003ca href=\"http://www.fpwm.com/\">Ferry Plaza Wine Merchant\u003c/a>\u003c/strong> was busy, so we lounged in the Slanted Bar lounge very comfortably for a couple of hours. On Saturday afternoons, there is not table service in the lounge until 2 pm (though you can eat at the bar). No bother, we ordered bottles of wine at the bar and by the time table service arrived, we ordered some delicious SD snacks. My friends had a good time wandering the Ferry Building afterward. Anna bought a lot of cheese to take home with the help of \u003cstrong>\u003ca href=\"http://www.grubreport.com/\">our favorite cheese expert\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Then it was home to rest before heading off ...\u003c/p>\n\u003cp>To \u003cstrong>\u003ca href=\"http://www.fpwm.com/\">Bodega Bistro\u003c/a>\u003c/strong>. This was the dinner originally planned as The Slanted Door. But the girls were insistent that they wanted to experience San Francisco the way that I usually live it. And the truth is that you are much more apt to find me at Bodega Bistro than The Slanted Door. Bodega is known for some of the best Vietnamese food in the city, and the Cha Ca Hanoi there -- a dish of fish with dill and spices and peanuts -- is more to my taste than the Cha Ca Hanoi that I ate in the most famous place in Hanoi.\u003c/p>\n\u003cp>Happily, the Bodega Bistro dinner went over very well and we went home full and sated. The weekend was a great mix of different bites, tastes and meals and both Anna and Amanda are talking about the trip weeks later.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Last month, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/07/oh-where-oh-where-to-take-visitors-to.jsp\">Catherine posted her recommendation list for visitors\u003c/a>\u003c/strong> which I will likely refer to in the future. And a while back, \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/04/if-i-knew-you-were-coming-id-have-baked.jsp\">Michael posted his visitor list\u003c/a>\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/767/girls-weekend-in-san-francisco","authors":["5019"],"tags":["bayareabites_499","bayareabites_501","bayareabites_500","bayareabites_78","bayareabites_406","bayareabites_445"],"label":"bayareabites"},"bayareabites_740":{"type":"posts","id":"bayareabites_740","meta":{"index":"posts_1591205157","site":"bayareabites","id":"740","score":null,"sort":[1191343920000]},"guestAuthors":[],"slug":"spqr-a-preliminary-report","title":"SPQR: A Preliminary Report","publishDate":1191343920,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1466420256/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/SPQRChefsCounter-786825.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"Thank you for ensuring that I never move out of my neighborhood,\" I quipped to the server at \u003cstrong>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/strong> the last time I went for dinner. I had just found out that the A16 crew was opening a new restaurant -- \u003cstrong>\u003ca href=\"http://www.spqrsf.com/\"> SPQR \u003c/a>\u003c/strong> -- mere blocks from my house. \u003c/p>\n\u003cp>The restaurant opened about 10 days ago on Fillmore Street in Pacific Heights. Formerly the location for Pascal Rigo's Chez Nous, the restaurant is now sleeker, more spare, and with wine bottles climbing the high wall behind the wine bar.\u003c/p>\n\u003cp>The restaurant's name comes from \"Senatus Populusque Romanus,\" a Latin term which was used to refer to the Roman Republic. The initials are still found on the streets of modern day Rome on city buildings, manhole covers, and other public projects.\u003c/p>\n\u003cp>SPQR's focus is on Roman-style Italian food. The menu features about 20 different antipasti, several housemade pastas, entrees, and desserts. The antipasti can be ordered as groups, $7 each, 3 for $18, or 5 for $28.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My first foray into SPQR's menu was on Sunday night when I sat at the Chef's counter with a friend. She and I arrived a couple of minutes before the restaurant opened for dinner and joined about 30 people waiting outside for the restaurant to open. We beelined for the Chef's counter -- it's my favorite place to sit at A16, and I thought it would be the place to watch all the action here as well. I was correct. The chefs at SPQR are working in an extremely small kitchen. Watching the process of preparing about 40 different dishes from a space about the size of my \u003cstrong>\u003ca href=\"http://www.ittybittykitchen.com/\">IBK\u003c/a>\u003c/strong> was as fun as watching a great movie. \u003c/p>\n\u003cp>Together, we shared 3 antipasti dishes, a pasta, an entree and a dessert. The \"fresh shelling beans with pork \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Soffritto\">soffritto\u003c/a>\u003c/strong>\" were the highlight of the antipasti. The sweetness of the fresh beans really married with the salty deliciousness of the pork, and the broth that came with it was perfect for soaking up with bread. We also tasted the bay scallops with dried tomatoes and Tropea onions, and the suppli al telefono. All were excellent and I would have each dish again (though probably not until I work my way through a little more of the menu).\u003c/p>\n\u003cp>I knew that we were in for a treat with the pasta. Having lived in Italy for eight months, and traveled there for extended trips in the past few years, I am a bit judgmental about my pasta. We ordered a simple Spaghetti Cacio e Pepe, spaghetti tossed with Pecorino Romano while it's still hot so that it creates a creamy covering for the spaghetti strands, and tossed with pepper. I respect this dish for everything that it was: delicious, honest, and simple with a fantastic housemade al dente noodle. I also respect it for everything that it wasn't. A dish this simple is inevitably made more complicated in lesser kitchens, and chefs feel the need to add other ingredients.\u003c/p>\n\u003cp>We followed the pasta with an entree of local calamari with ceci beans, capers, rapini and onions that was delicious. By this time, the chef across the counter finally had a moment to look up and speak to us. He had been working hard from the moment that we walked in. \"What are you having for dessert,\" he asked. \"Have the panino.\" Neither of us take chef's recommendations lightly, so we did as we were told. The panino was essentially a grilled sweet sandwich with caramelized condensed milk between two slices of grilled white bread and topped with chocolate sprinkling and fleur de sel. We paired it with a delicious brachetto, and took a bite. \"Oh wow,\" my friend exclaimed. \"Can we have a few more of these,\" we joked.\u003c/p>\n\u003cp>Wine is a major focus at SPQR, with many of the wines available by the taste, glass, carafe or bottle. I found the wine prices to be reasonable, and enjoyed the comfort of going into a place where a rock star sommelier like \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/wines-life-with-shelley-lindgren.jsp\">Shelley Lindgren\u003c/a>\u003c/strong> has had a hand in the wine list. I felt comfortable with any wine on the list, and it was fun to work our way through a few different glasses.\u003c/p>\n\u003cp>As an initial impression, SPQR is going to be a serious player in the San Francisco restaurant scene. Everything at this restaurant, from the service on up, is done with competence and skill. For another review of SPQR, check out \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/2007/09/my-new-favorite-place-to-rome.html\">Joy's blog post\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SPQR\u003cbr>1911 Fillmore Street (at Bush)\u003cbr>San Francisco\u003cbr>(415) 771-7779\u003cbr>no reservations\u003cbr>Dinner, 5.30 - 11p\u003cbr>Lunch (M-F), 11a - 3p\u003cbr>Brunch (S&S), 9a - 3p\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1191343920,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":781},"headData":{"title":"SPQR: A Preliminary Report | KQED","description":""Thank you for ensuring that I never move out of my neighborhood," I quipped to the server at A16 the last time I went for dinner. I had just found out that the A16 crew was opening a new restaurant -- SPQR -- mere blocks from my house. The restaurant opened about 10 days ago","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"740 http://blogs.kqed.org/bayareabites/2007/10/02/spqr-a-preliminary-report/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/10/02/spqr-a-preliminary-report/","disqusTitle":"SPQR: A Preliminary Report","path":"/bayareabites/740/spqr-a-preliminary-report","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/1466420256/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/SPQRChefsCounter-786825.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\"Thank you for ensuring that I never move out of my neighborhood,\" I quipped to the server at \u003cstrong>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/strong> the last time I went for dinner. I had just found out that the A16 crew was opening a new restaurant -- \u003cstrong>\u003ca href=\"http://www.spqrsf.com/\"> SPQR \u003c/a>\u003c/strong> -- mere blocks from my house. \u003c/p>\n\u003cp>The restaurant opened about 10 days ago on Fillmore Street in Pacific Heights. Formerly the location for Pascal Rigo's Chez Nous, the restaurant is now sleeker, more spare, and with wine bottles climbing the high wall behind the wine bar.\u003c/p>\n\u003cp>The restaurant's name comes from \"Senatus Populusque Romanus,\" a Latin term which was used to refer to the Roman Republic. The initials are still found on the streets of modern day Rome on city buildings, manhole covers, and other public projects.\u003c/p>\n\u003cp>SPQR's focus is on Roman-style Italian food. The menu features about 20 different antipasti, several housemade pastas, entrees, and desserts. The antipasti can be ordered as groups, $7 each, 3 for $18, or 5 for $28.\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>My first foray into SPQR's menu was on Sunday night when I sat at the Chef's counter with a friend. She and I arrived a couple of minutes before the restaurant opened for dinner and joined about 30 people waiting outside for the restaurant to open. We beelined for the Chef's counter -- it's my favorite place to sit at A16, and I thought it would be the place to watch all the action here as well. I was correct. The chefs at SPQR are working in an extremely small kitchen. Watching the process of preparing about 40 different dishes from a space about the size of my \u003cstrong>\u003ca href=\"http://www.ittybittykitchen.com/\">IBK\u003c/a>\u003c/strong> was as fun as watching a great movie. \u003c/p>\n\u003cp>Together, we shared 3 antipasti dishes, a pasta, an entree and a dessert. The \"fresh shelling beans with pork \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Soffritto\">soffritto\u003c/a>\u003c/strong>\" were the highlight of the antipasti. The sweetness of the fresh beans really married with the salty deliciousness of the pork, and the broth that came with it was perfect for soaking up with bread. We also tasted the bay scallops with dried tomatoes and Tropea onions, and the suppli al telefono. All were excellent and I would have each dish again (though probably not until I work my way through a little more of the menu).\u003c/p>\n\u003cp>I knew that we were in for a treat with the pasta. Having lived in Italy for eight months, and traveled there for extended trips in the past few years, I am a bit judgmental about my pasta. We ordered a simple Spaghetti Cacio e Pepe, spaghetti tossed with Pecorino Romano while it's still hot so that it creates a creamy covering for the spaghetti strands, and tossed with pepper. I respect this dish for everything that it was: delicious, honest, and simple with a fantastic housemade al dente noodle. I also respect it for everything that it wasn't. A dish this simple is inevitably made more complicated in lesser kitchens, and chefs feel the need to add other ingredients.\u003c/p>\n\u003cp>We followed the pasta with an entree of local calamari with ceci beans, capers, rapini and onions that was delicious. By this time, the chef across the counter finally had a moment to look up and speak to us. He had been working hard from the moment that we walked in. \"What are you having for dessert,\" he asked. \"Have the panino.\" Neither of us take chef's recommendations lightly, so we did as we were told. The panino was essentially a grilled sweet sandwich with caramelized condensed milk between two slices of grilled white bread and topped with chocolate sprinkling and fleur de sel. We paired it with a delicious brachetto, and took a bite. \"Oh wow,\" my friend exclaimed. \"Can we have a few more of these,\" we joked.\u003c/p>\n\u003cp>Wine is a major focus at SPQR, with many of the wines available by the taste, glass, carafe or bottle. I found the wine prices to be reasonable, and enjoyed the comfort of going into a place where a rock star sommelier like \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/wines-life-with-shelley-lindgren.jsp\">Shelley Lindgren\u003c/a>\u003c/strong> has had a hand in the wine list. I felt comfortable with any wine on the list, and it was fun to work our way through a few different glasses.\u003c/p>\n\u003cp>As an initial impression, SPQR is going to be a serious player in the San Francisco restaurant scene. Everything at this restaurant, from the service on up, is done with competence and skill. For another review of SPQR, check out \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/2007/09/my-new-favorite-place-to-rome.html\">Joy's blog post\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SPQR\u003cbr>1911 Fillmore Street (at Bush)\u003cbr>San Francisco\u003cbr>(415) 771-7779\u003cbr>no reservations\u003cbr>Dinner, 5.30 - 11p\u003cbr>Lunch (M-F), 11a - 3p\u003cbr>Brunch (S&S), 9a - 3p\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/740/spqr-a-preliminary-report","authors":["5019"],"tags":["bayareabites_78","bayareabites_444","bayareabites_445"],"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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