Check, Please! Bay Area: Episode 3 (#101)

Check, Please! Bay Area’s episode 3 (#101) profiles and reviews these three Bay Area restaurants:

Watch episode (requires RealPlayer: windows | mac)

1) Isa: | restaurant information | reviews | recipe |

2) Antica Trattoria: | restaurant information | reviews | recipe | [CLOSED]

3) Salang Pass: | restaurant information | reviews |

Leslie SbroccoMy name is Leslie Sbrocco and I’m the host of Check, Please! Bay Area. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…

When Dion and Michael walked into the studio we immediately started dishing about one of our favorite subjects — wine. As a wine writer, I could talk about vino forever, so it was the perfect way to kick off the shooting. Then Fanci arrived (don’t you love that name?) and she lit up the room with her bubbly personality. We had a great time. This was one of our first shows, so we were still working out the kinks, but the taping went even more smoothly than anyone anticipated. On a television or film set it’s generally “hurry up and wait” as the crew arranges lights and the talent (as those of us who are on camera are known) gets wired up with microphones. This show goes very quickly, though. When spending only about eight to ten minutes to talk about each restaurant, things move at a rapid pace. You’ve got to be on your game or risk not getting a word in edgewise. Overall, the show was highly positive with Dion, Michael, and Fanci all enjoying the experience of eating at Isa, Antica, and Salang Pass.

Wines of the Week:

2003 Laguria Chardonnay, Delle Venezia, Italy $10
This was the first wine we uncorked and it was a delight. Dion said it was “crisp but with a fullness to it,” and Michael agreed. Fanci enjoyed the freshness of the wine. I think it’s a top-notch bargain wine worth twice the price.

2004 Groth Sauvignon Blanc, Napa Valley, California $16
We quickly finished that bottle and as we were getting cut-away shots for use in editing, we had to have more wine in our glass for continuity (at least that’s what we told the producer). Michael mentioned that one of his favorite wineries was Groth, so we cracked a bottle I had on set. Lemony with a touch of herbal notes and a long complex finish, this sassy sipper was a winner.

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  • david r

    Come on guys, get some interesting people on this show with REAL opinions. I don’t want to watch my mother on this show, i want to watch interesting and exciting people that represent this city. I am bored to tears!!!

  • Sergé

    I prefer people who can relate the taste, texture, temperature, and depth of a dish in terms that help me conjure up the experience for myself. Contrasting the sensory components of a dish with things that are commonly known is one good way. Simple and direct descriptions are also welcome. Was something crispy? Salty? Was a dish sweet or sour? Did a forkful deliver the elusive umami?

    Saying that such-and-such dish “exploded in my mouth” doesn’t tell me anything. When you say it over and over again about everything your tried, well, how is that helping me understand the food? I prefer the unpretentious reviewers.

    One note: Fanci didn’t really let the other two diners say very much about the Afghan restaurant without quickly cutting them off. I would have liked to have heard more from them since they were going there for the first time. “The kabobs just exploded in my mouth!” Well, maybe not THIS episode, but generally, I would like to hear more from the 1st timers.

    I am hooked on this show! More episodes, please!

  • Dave

    There is an error in the headline of this post. Being episode 3, it should #103, not #101.

  • http://blogs.kqed.org/food/ checkplease

    Hi Dave- I corrected the inconsistency but actually episode 3 is #101 (and episode 1 is #103)