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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 12, airs Thursday, November 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">our guests start their culinary adventure in Palo Alto at \u003cstrong>ROOH\u003c/strong>, a modern Indian restaurant where traditional flavors meet innovative techniques in dishes like paneer chili rolls, jackfruit toast and chicken tikka kulcha. Next, they head to \u003cstrong>The Barn\u003c/strong> in Half Moon Bay, a rustic, farm-to-table eatery offering seasonal American comfort food, from juicy burgers with barn-pickled jalapeños to fried mac and cheese, all enjoyed in a relaxed, inviting atmosphere. The journey continues in San Jose at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong>, where diners experience the rich, bold flavors of Central Asian dishes like hand-pulled noodles and big plate chicken. Finally, reporter Cecilia Phillips visits the \u003cstrong>Fork’n Good Food Festival\u003c/strong> in Rohnert Park, where she samples a diverse array of gourmet eats, from local Sonoma bites to globally inspired street food.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23282\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Avani Tumuluri, Jacob Gorneau and Eliza Bulanti from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roohrestaurants.com/\">\u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebarnhmb.com/\">\u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kusanuyghur.com/\">\u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesocomarket.com/forkn-good-food-festival\">\u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1020x1155.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-160x181.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-768x869.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1357x1536.jpeg 1357w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1809x2048.jpeg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1920x2174.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-garganega-e-chardonnay\">\u003cspan style=\"color: #339966\">\u003cstrong>Scaia 2022 Garganega / Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $15\u003cbr>\n\u003c/em>\u003cspan style=\"font-weight: 400\">Looking for a deliciously light and bright white that still shows character? This affordable wine is one to buy in batches. Enjoy it as an aperitif or serve it alongside fish in lemon sauce, fried calamari, and fresh salads. The grape variety Chardonnay is familiar, but the native Italian white grape Garganega is known to Italian wine lovers for making sassy Soave and other Veneto whites. Their perfect pairing is what makes the wine so special.\u003c/span>\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Benovia 2019 “Blanc de Blancs” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cem>Russian River Valley, Sonoma County, California $60\u003c/em>\u003cbr>\nAs one of California’s most highly regarded Pinot Noir and Chardonnay producers, Benovia is a Sonoma star. Its richly styled sparkling white has expressive aromas of lemon cream pie, peach blossom, and toasted nuts. It’s a wine to start the meal and continue enjoying throughout, whether you’re serving a hearty brunch casserole or a dinner of veal scallopini or pork loin. Elegance in your glass — all with the pop of a cork.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.estournel.com/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>G d’Estournel 2020\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Médoc, Bordeaux, France $39\u003c/em>\u003cbr>\nOne of France’s heralded Bordeaux reds is Cos d’Estournel. Opulent and ageworthy, it’s a coveted collector wine. An alluring alternative that shares the same heritage without the same price tag is G d’Estournel. The appealing front label tells a story all its own. According to their website, “G d’Estournel evokes the wonderment of an explorer returned home from the Far East, his soul replete with luminous memories of majestic Indian elephants, shimmering Burmese gold, the finest of Nepalese silks, the warm glow of Vietnamese lanterns.” Each vintage is a slightly different blend of red Bordeaux grapes, but the stylish 2020 is Merlot dominant with a splash of Cabernet Sauvignon. Plush and subtly smooth, it is a red to relish.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Contemporary Indian plates in Palo Alto.\u003c/p>\n\u003cp>Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Burgers al fresco in Half Moon Bay\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And Central Asian cuisine in San Jose.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it really knocked my socks off.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks. \u003cem>[laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are three very studious guests—dental student Avani Tumuluri, psychology and brain science student Eliza Bulanti, and scorpion researcher grad student Jacob Gorneau.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Thanks for having me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Avani’s restaurant offers a tempting fusion of Indian and California cuisine. Add in Ayurveda-inspired cocktails, vibrant decor, and it’s the perfect place for a family dinner or a first date. Located in downtown Palo Alto, it’s ROOH.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Rooh means “soul” in Persian, and in India also.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> I think ROOH is passion. It’s passion for food, it’s passion for hospitality, it’s passion for putting a twist on traditional food that goes back hundreds of years.\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Alright? Perfect. I grew up in Mumbai. I’m Gujarati. Our food culture was something which had sweet, sour, and spicy—all umami flavors together. At ROOH, we have covered all the regions of India and many lost recipes which people have forgotten to cook.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We always like to think of nostalgic, but we wrapped it in this beautiful presentation with these vibrant colors and just a tiny bit of a modern twist to all these beautiful traditional dishes.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh! Yo!\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Also the street food which people used to enjoy during their childhood. That first taste takes them to their childhood memories of family or the place where I was born.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We all know that Indian cuisine is a lot of vegetarian items, but I think we’ve turned it into such a fun and exciting way of eating vegetarian food that never gets old. It’s always amazing.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> In Sanskrit, we always say Atithi Devo Bhava. That means the guests should be treated like God. That’s how we follow it as part of our hospitality culture.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> It’s so great when people walk in, they’re like, “This is my first time here and I have to be back.” You know, it’s exciting to see people be excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Avani. I mean, this place is really a creative take, right, on Indian street food.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah. I think that I love that it’s a progressive Indian cuisine, but it kind of has a mix of the inspiration of California culture with the Indian culture. I love the decor. I love the atmosphere. You walk in, and it’s just like this shroud of reds and these antique decorations and mirrors.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It puts you in the mood.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it really puts you in the mood. It really does. I’m ready to eat. I’m ready to have fun.\u003cbr>\n\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> And I absolutely always go for the Paneer Chili Roll. It looks like a pinwheel, which is really cool because I feel like it marries in the American culture.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, like a lunch snack.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it’s like a classic Lunchable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think it’s a snackable or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah! Snackable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I hear Eliza going, “Yeah, yeah, yeah.” Did you have this as well?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did, and it was phenomenal. I thought that the flavors and the textures, I loved how they wrapped them all up, because the paneer wasn’t super overwhelming, and the crispiness of the kataifi, too, with kind of the smoothness of the paneer was perfect. And then what really put it over the top for me was the chili garlic chutney that it came with.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The flavor of that was phenomenal and just paired with the textures, it was a work of art, like every other dish I had here too.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had the Assorted Papad, which came with three different chutneys and a bunch of different crispy crackers that were variously seasoned. My favorite one was the chili peanut one. I love peanut flavor, but in particular this peanut was so rich and decadent it almost had like a chocolatey richness to it, which was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I loved this menu and that it really emphasized small plates. So my family and I got a lot of them to share, which as an adventurous eater, was so fun for me to get to try so many different things. I think my favorite had to be the Chicken Tikka Kulcha. It was like this warm, round flatbread stuffed with this really flavorful shredded chicken. And then it had this beautiful dollop of za’atar butter and pickled onions on top, and it came out warm so that the butter kind of melted in and the flavors just melded perfectly. It was glorious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So did you get the most of it and then your parents just a little bit?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Exactly. Everyone took a little bite, and I was like, “This one is for me.”\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then I also—probably the most beautiful dish I got was the Potato Tikki Chaat.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It was like a cube of really thinly sliced potatoes, and it sat atop this yogurt sauce that was almost like a whipped cream consistency, drizzled with a tamarind sauce and some raspberry seeds. The flavors and the textures were incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I really like the Jackfruit Toast.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I love jackfruit. I feel like if you’re able to season it right, it can be very meaty, and the jackfruit itself is very nicely spiced. And then with that buttery bread on the bottom, oh my gosh.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a nice combination.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a Duck Seekh Kebab. I always like duck. I know sometimes people feel like it’s a little on the fatty side of things, but it was just this incredible flavor bomb, the meat itself, and there was some mixed berry chutney on top as well. And so it was really this beautiful balance between tang and spice.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That sounds amazing.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Definitely my favorite dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did they order right? So far?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> They ordered right.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, good. Okay, good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> My mouth is watering.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> If you guys ever go again, you should definitely order the Malai Broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Now, I know it sounds like, “Why would I pay for a broccoli?” But it’s this giant piece, and it’s placed on this creamy daal, which is like lentil-based sauce, and it’s very nicely spiced.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Get the broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to try that.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I also had a delicious mocktail that went perfectly with the dishes I got. It was the Pink Guava mocktail, and it had these hints of masala spices in it, which I think cut the sweetness of the guava perfectly and really paired nicely with this meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I’m so excited, ’cause I had the same one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> No way! Okay.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No way! It was so good.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I tried the Mulberry Sour, which was really refreshing and bright to kind of complement some of those warmer spices. And the thing that really blew my socks off was the Patna Fizz, which is a lychee-flavored cocktail that also has, I believe, some mushroom essence in it. Beautifully purple. Like, it was really amazing.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Wow!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Oh, of course. Of course I had dessert. I always go for the kulfi. If you guys don’t know what it is, it’s sort of an Indian ice cream, and the flavors that they have are like pistachio or saffron, flavors that you wouldn’t really get at your normal supermarket, and it’s just always decorated so beautifully.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> My takeaway was this is amazing. This is a great special-occasion venue. And I wouldn’t necessarily go there on a first date, but I would definitely take someone I really love there and, you know, show my love through these dishes. Like, it’s really a love letter to food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try ROOH, it’s located on University Avenue in Palo Alto, and the average tab per person without drinks is around $60.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza is a big-time burger lover, and she says the absolute best can be found at her casual coastal eatery. Located in Half Moon Bay, it’s The Barn.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> The Barn is casual.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Can I steal one of your fries for the dog?\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> It’s communal, above all.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s put itself on the map as a little oasis and really just part of our ethos, which is…happy people make good food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so delicious.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Matter of fact, I find that the best food is generally the simplest. We make everything that we possibly can, and our ingredients come from local purveyors as much as possible. We make the best burger on the coast. I know that could be an arguable statement, but I’m happy to take on anyone else that wants to challenge it. And it’s not because of some secret ingredient. We use our homemade American cheese, sauces, high-quality bun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like the beef.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> For sure, one of the highlights for me and a lot of customers is the veggie burger. We cook down a lot of ingredients, primarily mushrooms and farro for building texture. And I’m not a vegetarian, so I honestly have that with a little bacon on top, and it’s fantastic.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Can we talk about the milkshakes? Because there’s something about the milkshakes which you don’t find anywhere.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s Marianne’s Ice Cream from Santa Cruz, and a splash or two of milk just to be able to blend it together. And then we make our own ingredients to create the flavor, so if it’s chocolate, we’ll make separate chocolate ganache that then gets put into the ice cream.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Of course, homemade whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Well, yeah. You need to have that a little bit more fun on top.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Why not? I mean, for the person who has bacon on a veggie burger…\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> True.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> …whipped cream on a milkshake is par for the course.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> So Half Moon Bay, we are on the coast. Restaurant is about a five-minute walk from the sand. Dutch word, it’s called Gezellig. It means “warm,” “comfortable,” “family,” and that’s what this place means to me.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza, this spot feels like, you know, you’ve gone to the beach…\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …you’ve hung out those gorgeous beaches in Half Moon Bay, and now you need something to eat, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. 100%. That’s one of my favorite parts about this restaurant is you can really do it all here, whether that’s after a hike by the beach or just hanging out for the day. You can kind of get a sense of that local vibe that represents the quaint town of Half Moon Bay, I think, really well.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What is your favorite?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. Okay. What’s kept me coming back for years? It’s The Pretender. So although I am a beef hamburger-loving person, The Pretender, it is my must-have here. It’s kind of a hearty patty. It’s filled with farro, mushrooms, flax, garlic, and Parmesan, and I know that so well because I’ve even tried to recreate it at home. It’s that good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then topped with some white cheddar cheese, caramelized onions, lemon-dressed arugula, fresh tomato on a toasted brioche bun. And a tip given to me years ago by a lovely employee was to add pickled beets as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you’re a vegetarian, right? So did you find your way to that dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yup. I had The Pretender.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah? Okay. What did you think?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I felt like I was pretending to eat a burger. Oh, it was so good. I actually really liked it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you have when you went there?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a pulled pork sandwich, which was amazing. It was super sweet, super smoky. I have a huge sweet tooth, but I am glad that I ordered the spicy coleslaw on that.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I was gonna ask which one you got. You can do it sweet or spicy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I got spicy.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, and the spicy really balanced it out a lot. And, man, the buns themselves were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Vegan BBQ one, which I also was a little hesitant about because sometimes, you know, with the vegan versions, you never know. But this one was insane. It was so good ’cause it was with jackfruit.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Jackfruit is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It really has like that meaty tenderness.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and the ciabatta bread? That bread, oh, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to mention the What the Cluck sandwich too, because that also comes on the ciabatta bread. It’s a chicken sandwich. It comes with goat cheese on top, arugula, tomato, and then their housemade Barn buttermilk. And you can opt to get it crispy or grilled. I usually get mine crispy, and I think the creaminess and the tanginess of the goat cheese with the crispiness and the saltiness of the fried chicken, it balances perfectly. And that ciabatta roll, I think, really puts it over the top.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think a ciabatta holds things in better.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes, it does.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and I didn’t know the buttermilk was housemade.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Because I think that came with — Oh, I’m segueing the Mac Attack.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The Mac Attack is my very favorite. I always have to get a side of the Mac Attack with whatever main I choose. It’s like a cube of fried mac and cheese, perfectly golden and crispy. It has like a nice crust on it so it doesn’t fall apart, and it’s sprinkled with some flaky sea salt. And you get that nice cheese pull in every bite. And it comes with their housemade buttermilk.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I didn’t know it was housemade! That actually made it 10 times better, because this Mac Attack is an actual famous thing in the peninsula.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Everyone talks about it. And so I’ve been feeling left out. I’m like, “Oh, I’m trying this Mac Attack.” I finally got to go, and it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up. Oh, my God. Me and my cousin were like, “Whoa!” Like, it was insane.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Another thing that I tried was the Hot Farmer burger, which is like everything that I’m looking for in anything.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Which was a balance of some peppery arugula, fried onions, and that was just sweet, spicy, sour. I was hook, line and sinker.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I did get an amazing drink. It was called — I’m gonna mispronounce this. Olallieberry Lemonade. Olallieberry Lemonade, right? That was good, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That’s one of the best.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I was like, “What berry is a Olallieberry?” So I looked it up. It’s just a different variation of a blackberry. You guys are like, “Yeah, we knew.” But it didn’t really taste exactly like a blackberry. It almost had this tanginess, and they had full olallieberries at the bottom I could pick out at the end.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Oh, yeah, I did the same thing. I was just waiting to finish it so I could have all of them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have any desserts?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did. [Chuckles] Always have to get —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza’s turning into our dessert.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> She’s the dessert.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have a big sweet tooth, and I always have to get a dessert. So my favorite have got to be their milkshakes. They’re just a classic, simple vanilla milkshake topped with a dollop of whipped cream and, again, served in the nice mason jar. Just the perfect sweet to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> That sounds so good. They make their own pastries there too I saw.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. Okay, so I got an apple pie also a few times ago.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Remember, you were working for that. You know.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Right! It was topped with this crumbly topping. I mean, it was a big piece too, enough to share, and really, really delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you think that it was a good value?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think so, yeah. I think it was an excellent value. And I feel like the space is so spread out and large outside that you’d never be wrestling with someone to get a seat or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Or if you’re having like a day trip out in Half Moon Bay, it’s a great place to stop on your way in or out.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try The Barn, it’s located on Highway 1 in Half Moon Bay, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Jacob’s restaurant is a very rare find indeed. It’s one of only a handful in the Bay Area serving the traditional dishes of an ancient Silk Road empire. Hidden away in San Jose, it’s Kusan Uyghur Cuisine.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yolwas Hashim:\u003c/strong> Just mix it well before you eat it. Kusan Uyghur Cuisine is a modern fusion of the Uyghur foods. And Kusan was this big empire from a thousand years ago. This area covered northwest of China, was based out of Uzbekistan, Kazakhstan, also the north of India. So the Uyghur people were living in Central Asia, and the place I’m from is called Ürümqi.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> How was everything?\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Really good.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> The food, the drinks, just the most easy way to let customers know you and know your culture. Our Uyghur foods have a lot of rich flavors. We have a lot of spice. We make everything fresh daily.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> All the meat is halal. I’m making the laghman. We came early to cook all the lamb, beef, soup.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Our hand-pulled noodles, people all can tell that we make noodle fresh every day. After the noodles have cooked, it’s too hot and we have to cool it down and the noodle can taste more tender.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Yogurt is the most important part of our history and our foods. When I was little, it was my mom making yogurt for me at home. You eat yogurt a lot because you eat a lot of lamb, so you want to balance the oily meats. We really appreciate each customer that came, so every time my customer finishes the food, we offer them free ice cream.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> I feel like everybody can feel more happy and still can remember us — that’s the most important thing. I’m so proud and so happy I have this restaurant in Bay Area because a lot of people, they never tried our food, and I believe that a lot of people love it. So that makes me more even excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now this place is really a hidden gem. I mean, is that the appeal for you?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think for me, yeah. I think something I just love about this place is it’s just this beautiful enmeshment of more traditional Eastern Chinese cooking styles and spices, as well as things from Western Asia. And something I really go for is the Black Fungus Salad. They toss black fungus, which is this kind of gelatinous large fungus, with chili oil, a little bit of sesame oil, and a little bit of soy sauce. And then there are a few goji berries sprinkled in there that allow for kind of a… almost like raisin-y sweetness that really offsets and cuts through the fat and the saltiness of the soy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have this dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the same thing. I know my reactions are giving it away. I had the same thing. It was so good. I think that was one of my favorite dishes there. I really liked that texture. Your teeth just bite into it really well. Like, it’s really satisfying.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, it’s like very — like, almost like a gummy worm or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very toothy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Chili oil gummy worm.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, so I didn’t get that, but I’m gonna have to try that next time. I’m so interested now. I got the Samsa to start, which were two little golden pockets of dough stuffed with lamb and topped with sesame seeds, black pepper, and salt. It was a really simple dish, but it really allowed the flavor of the lamb, which I know is really popular in this cuisine, to shine through, and I thought it had a perfect ratio of crust to filling. It was really phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, it is a meat-heavy cuisine.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Was it maybe a little more challenging for a vegetarian?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It was challenging, but…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But doable?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No, yeah, exactly. Doable. And I had the laghman for the entree. It was one of the only ones that was vegan, but also, I’m very much considering that part of the culture is to eat meat, you know? And so I really liked that they actually even thought of having a vegan or vegetarian option.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also got the laghman because it also has an option to have it with lamb. They also give you the option to have it either spicy or not spicy. I got the spicy, which is this very tomatoey stew that’s kind of on a bed of handmade noodles with potatoes, cabbage, some black fungus. Again, it was very nice to have all of those different vegetables and all of the different textures built into this dish.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also had their lamb chao-mian.\u003c/p>\n\u003cp>\u003cstrong>Both:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And I think the typical chao-mian I’m used to is very like soy sauce forward with a few sauteed vegetables. But this was just a very intense cumin stew almost, and it was really incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The one disappointment I did have was when I ordered grilled naan, and it comes with cumin and chili powder, but when it came out, it was just more warmed up and it didn’t have any of the spices on top of it. But, you know, other than that, it was honestly overall, like, really — I do like how they incorporate those spices into the dishes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And very interesting.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They really took you on a trip.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The spices were phenomenal. Another one of the dishes I got was the Big Plate Chicken, which was recommended.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> That is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it was just these juicy, tender pieces of chicken and potatoes and veggies. You could tell they had been simmered for a really long time. And then it was on top of these flat, wide noodles in the best sauce. It was almost like a dry heat. The spiciness hit you after, and it did have so many hints of cumin, allspice, cinnamon. And I found myself — I was dragging my noodles back and forth through the sauce in every bite just to soak it up, because it was that good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> So did you guys get the yogurt drinks that they have?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The yogurt is amazing. That tastes homemade as well. I got the Honey Yuzu Peel yogurt drink — so refreshing, especially with the heaviness of the meal itself.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, I had the Honey Lemon one.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I just highly recommend if you’re going with a few folks, make sure you all get a different yogurt drink to try.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, ’cause you all try each others. I tried my sister’s, the passionfruit one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And they have a milk tea that has butter in it. And if you’re someone who’s really fiending for some rich, rich flavors, there’s a little bit of butter, a little bit of salt. And it’s just, at least for me, an unconventional take on a milk tea, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And any room for desserts?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Bakali. It was this very dense cake, and it was amazing. It had some spices in it, maybe a little bit of cardamom drizzled with chocolate and caramel on top. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Sounds delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And my dessert queen over here?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. I got the homemade yogurt dessert topped with sliced almonds and honey. Really, really good because I had never had Uyghur cuisine, so I was so excited to try something new, and it really knocked my socks off. I would go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, if you would like to try Kusan Uyghur Cuisine, it’s located on 4th Street in San Jose. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now reporter Cecilia Phillips heads to Sonoma County for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> We’re here in Sonoma County for the Fork’n Good Food Festival. Where did the name come from?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> Well, I probably can’t really say it. Well, you know, food is pretty effing good, so, like, I thought, like, what better name than the Fork’n Good Food Festival, right? Hi! How are you? Can’t really forget it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What kind of energy and vibe is gonna be here today?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> We have so many amazing local restaurants and food trucks here in Sonoma County, and I wanted to create an event that would bring together the food vendors and the community for a day of just food, fun, live music, and just have a good time.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The name of your business tells part of the story of what you do. So tell me about the name.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Legacy BBQ originated from my father. My father was a pitmaster here in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thanks, Joe!\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> And so I took up the reins and hopefully will pass it on to my family, so continuing my father’s legacy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Amazing.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> I wood-fire tri tip. I have my own rub — salt, pepper, and a little bit of garlic. Get it nice and hot, cut it real thin, and serve it right off the grill. That’s the secret.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is a tri tip sandwich something that you should be eating with a fork?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> If you can get this down without a fork, I will give you a sandwich for free.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> OMG! Ahh! We did it! No forks, baby.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That is fork’n good.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yes, please.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy is a sweet, tangy, a little spice kind of paste that you put around your drinks.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But you don’t just do drinks.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> No. One of my favorite things is a cucumber roll.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So I love that you’ve done cucumber so I can feel a little bit less guilty about the fact that I’m eating a lot of candy right now.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> It’s a well-balanced meal.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> A good drip.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Right?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Now we’re just waiting till it’s fully cooked, and then we start flipping. My name is Katia, and I am owner of Los Mini Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Enjoy!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> In Mexico, they have the mini pancakes. But I’m actually one of the first ones in Sonoma County that started mini pancakes. My menu is just whatever you want. Unlimited syrup, unlimited toppings. That’s what people like.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so how do you eat these? With your hands?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> No, we got forks. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> They’re so fluffy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I see a lot of bright colors here. What do you specialize in?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> So we made a Hot Cheeto menu. We have Hot Cheeto burgers, Hot Cheeto tamales, crunchwraps, burritos, and corn.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What have you prepared for me?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Got the Hot Cheeto mac and cheese burger. It goes with lettuce, tomato, onion, mayo, patty, cheese, nacho cheese, mac and cheese. We cover the bun with Hot Cheeto dust.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, and there’s Hot Cheetos on the inside, too? [Chuckles] Oh, no! Oh, my God. That was so good. Do you ever say anything, like, right when you eat something, you’re like…?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> It smacks.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks.\u003cem> [Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I want to thank my great guests on this week’s show, Avani Tumuluri, who cherishes the Chili Paneer Roll at ROOH in Palo Alto; Eliza Bulanti, who always makes room for the Mac Attack at The Barn in Half Moon Bay; and Jacob Gorneau, who introduced us to the fragrant flavors of Kusan Uyghur Cuisine in San Jose.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it, love it, love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> When you eat something delicious, what do you say when that first little taste hits your lips?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> “Ain’t nothing wrong with that.”\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> I say, “This is really bomb.”\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Keeping it PG, “It’s flipping good.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is there certain things that you just have to eat or don’t have to eat with a fork?\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> I feel like you’re out of a food festival. There’s no judgment. You should be able to eat with your hands. Get messy. We’re here to try everything.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But, hey, there’s nothing wrong with this.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Ain’t nothing wrong with that.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Yeah. \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 12, airs Thursday, November 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">our guests start their culinary adventure in Palo Alto at \u003cstrong>ROOH\u003c/strong>, a modern Indian restaurant where traditional flavors meet innovative techniques in dishes like paneer chili rolls, jackfruit toast and chicken tikka kulcha. Next, they head to \u003cstrong>The Barn\u003c/strong> in Half Moon Bay, a rustic, farm-to-table eatery offering seasonal American comfort food, from juicy burgers with barn-pickled jalapeños to fried mac and cheese, all enjoyed in a relaxed, inviting atmosphere. The journey continues in San Jose at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong>, where diners experience the rich, bold flavors of Central Asian dishes like hand-pulled noodles and big plate chicken. Finally, reporter Cecilia Phillips visits the \u003cstrong>Fork’n Good Food Festival\u003c/strong> in Rohnert Park, where she samples a diverse array of gourmet eats, from local Sonoma bites to globally inspired street food.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23282\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Avani Tumuluri, Jacob Gorneau and Eliza Bulanti from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roohrestaurants.com/\">\u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebarnhmb.com/\">\u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kusanuyghur.com/\">\u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesocomarket.com/forkn-good-food-festival\">\u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1020x1155.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-160x181.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-768x869.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1357x1536.jpeg 1357w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1809x2048.jpeg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1920x2174.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-garganega-e-chardonnay\">\u003cspan style=\"color: #339966\">\u003cstrong>Scaia 2022 Garganega / Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $15\u003cbr>\n\u003c/em>\u003cspan style=\"font-weight: 400\">Looking for a deliciously light and bright white that still shows character? This affordable wine is one to buy in batches. Enjoy it as an aperitif or serve it alongside fish in lemon sauce, fried calamari, and fresh salads. The grape variety Chardonnay is familiar, but the native Italian white grape Garganega is known to Italian wine lovers for making sassy Soave and other Veneto whites. Their perfect pairing is what makes the wine so special.\u003c/span>\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Benovia 2019 “Blanc de Blancs” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cem>Russian River Valley, Sonoma County, California $60\u003c/em>\u003cbr>\nAs one of California’s most highly regarded Pinot Noir and Chardonnay producers, Benovia is a Sonoma star. Its richly styled sparkling white has expressive aromas of lemon cream pie, peach blossom, and toasted nuts. It’s a wine to start the meal and continue enjoying throughout, whether you’re serving a hearty brunch casserole or a dinner of veal scallopini or pork loin. Elegance in your glass — all with the pop of a cork.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.estournel.com/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>G d’Estournel 2020\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Médoc, Bordeaux, France $39\u003c/em>\u003cbr>\nOne of France’s heralded Bordeaux reds is Cos d’Estournel. Opulent and ageworthy, it’s a coveted collector wine. An alluring alternative that shares the same heritage without the same price tag is G d’Estournel. The appealing front label tells a story all its own. According to their website, “G d’Estournel evokes the wonderment of an explorer returned home from the Far East, his soul replete with luminous memories of majestic Indian elephants, shimmering Burmese gold, the finest of Nepalese silks, the warm glow of Vietnamese lanterns.” Each vintage is a slightly different blend of red Bordeaux grapes, but the stylish 2020 is Merlot dominant with a splash of Cabernet Sauvignon. Plush and subtly smooth, it is a red to relish.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Contemporary Indian plates in Palo Alto.\u003c/p>\n\u003cp>Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Burgers al fresco in Half Moon Bay\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And Central Asian cuisine in San Jose.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it really knocked my socks off.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks. \u003cem>[laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are three very studious guests—dental student Avani Tumuluri, psychology and brain science student Eliza Bulanti, and scorpion researcher grad student Jacob Gorneau.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Thanks for having me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Avani’s restaurant offers a tempting fusion of Indian and California cuisine. Add in Ayurveda-inspired cocktails, vibrant decor, and it’s the perfect place for a family dinner or a first date. Located in downtown Palo Alto, it’s ROOH.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Rooh means “soul” in Persian, and in India also.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> I think ROOH is passion. It’s passion for food, it’s passion for hospitality, it’s passion for putting a twist on traditional food that goes back hundreds of years.\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Alright? Perfect. I grew up in Mumbai. I’m Gujarati. Our food culture was something which had sweet, sour, and spicy—all umami flavors together. At ROOH, we have covered all the regions of India and many lost recipes which people have forgotten to cook.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We always like to think of nostalgic, but we wrapped it in this beautiful presentation with these vibrant colors and just a tiny bit of a modern twist to all these beautiful traditional dishes.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh! Yo!\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Also the street food which people used to enjoy during their childhood. That first taste takes them to their childhood memories of family or the place where I was born.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We all know that Indian cuisine is a lot of vegetarian items, but I think we’ve turned it into such a fun and exciting way of eating vegetarian food that never gets old. It’s always amazing.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> In Sanskrit, we always say Atithi Devo Bhava. That means the guests should be treated like God. That’s how we follow it as part of our hospitality culture.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> It’s so great when people walk in, they’re like, “This is my first time here and I have to be back.” You know, it’s exciting to see people be excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Avani. I mean, this place is really a creative take, right, on Indian street food.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah. I think that I love that it’s a progressive Indian cuisine, but it kind of has a mix of the inspiration of California culture with the Indian culture. I love the decor. I love the atmosphere. You walk in, and it’s just like this shroud of reds and these antique decorations and mirrors.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It puts you in the mood.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it really puts you in the mood. It really does. I’m ready to eat. I’m ready to have fun.\u003cbr>\n\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> And I absolutely always go for the Paneer Chili Roll. It looks like a pinwheel, which is really cool because I feel like it marries in the American culture.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, like a lunch snack.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it’s like a classic Lunchable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think it’s a snackable or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah! Snackable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I hear Eliza going, “Yeah, yeah, yeah.” Did you have this as well?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did, and it was phenomenal. I thought that the flavors and the textures, I loved how they wrapped them all up, because the paneer wasn’t super overwhelming, and the crispiness of the kataifi, too, with kind of the smoothness of the paneer was perfect. And then what really put it over the top for me was the chili garlic chutney that it came with.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The flavor of that was phenomenal and just paired with the textures, it was a work of art, like every other dish I had here too.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had the Assorted Papad, which came with three different chutneys and a bunch of different crispy crackers that were variously seasoned. My favorite one was the chili peanut one. I love peanut flavor, but in particular this peanut was so rich and decadent it almost had like a chocolatey richness to it, which was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I loved this menu and that it really emphasized small plates. So my family and I got a lot of them to share, which as an adventurous eater, was so fun for me to get to try so many different things. I think my favorite had to be the Chicken Tikka Kulcha. It was like this warm, round flatbread stuffed with this really flavorful shredded chicken. And then it had this beautiful dollop of za’atar butter and pickled onions on top, and it came out warm so that the butter kind of melted in and the flavors just melded perfectly. It was glorious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So did you get the most of it and then your parents just a little bit?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Exactly. Everyone took a little bite, and I was like, “This one is for me.”\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then I also—probably the most beautiful dish I got was the Potato Tikki Chaat.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It was like a cube of really thinly sliced potatoes, and it sat atop this yogurt sauce that was almost like a whipped cream consistency, drizzled with a tamarind sauce and some raspberry seeds. The flavors and the textures were incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I really like the Jackfruit Toast.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I love jackfruit. I feel like if you’re able to season it right, it can be very meaty, and the jackfruit itself is very nicely spiced. And then with that buttery bread on the bottom, oh my gosh.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a nice combination.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a Duck Seekh Kebab. I always like duck. I know sometimes people feel like it’s a little on the fatty side of things, but it was just this incredible flavor bomb, the meat itself, and there was some mixed berry chutney on top as well. And so it was really this beautiful balance between tang and spice.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That sounds amazing.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Definitely my favorite dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did they order right? So far?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> They ordered right.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, good. Okay, good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> My mouth is watering.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> If you guys ever go again, you should definitely order the Malai Broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Now, I know it sounds like, “Why would I pay for a broccoli?” But it’s this giant piece, and it’s placed on this creamy daal, which is like lentil-based sauce, and it’s very nicely spiced.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Get the broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to try that.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I also had a delicious mocktail that went perfectly with the dishes I got. It was the Pink Guava mocktail, and it had these hints of masala spices in it, which I think cut the sweetness of the guava perfectly and really paired nicely with this meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I’m so excited, ’cause I had the same one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> No way! Okay.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No way! It was so good.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I tried the Mulberry Sour, which was really refreshing and bright to kind of complement some of those warmer spices. And the thing that really blew my socks off was the Patna Fizz, which is a lychee-flavored cocktail that also has, I believe, some mushroom essence in it. Beautifully purple. Like, it was really amazing.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Wow!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Oh, of course. Of course I had dessert. I always go for the kulfi. If you guys don’t know what it is, it’s sort of an Indian ice cream, and the flavors that they have are like pistachio or saffron, flavors that you wouldn’t really get at your normal supermarket, and it’s just always decorated so beautifully.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> My takeaway was this is amazing. This is a great special-occasion venue. And I wouldn’t necessarily go there on a first date, but I would definitely take someone I really love there and, you know, show my love through these dishes. Like, it’s really a love letter to food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try ROOH, it’s located on University Avenue in Palo Alto, and the average tab per person without drinks is around $60.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza is a big-time burger lover, and she says the absolute best can be found at her casual coastal eatery. Located in Half Moon Bay, it’s The Barn.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> The Barn is casual.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Can I steal one of your fries for the dog?\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> It’s communal, above all.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s put itself on the map as a little oasis and really just part of our ethos, which is…happy people make good food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so delicious.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Matter of fact, I find that the best food is generally the simplest. We make everything that we possibly can, and our ingredients come from local purveyors as much as possible. We make the best burger on the coast. I know that could be an arguable statement, but I’m happy to take on anyone else that wants to challenge it. And it’s not because of some secret ingredient. We use our homemade American cheese, sauces, high-quality bun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like the beef.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> For sure, one of the highlights for me and a lot of customers is the veggie burger. We cook down a lot of ingredients, primarily mushrooms and farro for building texture. And I’m not a vegetarian, so I honestly have that with a little bacon on top, and it’s fantastic.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Can we talk about the milkshakes? Because there’s something about the milkshakes which you don’t find anywhere.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s Marianne’s Ice Cream from Santa Cruz, and a splash or two of milk just to be able to blend it together. And then we make our own ingredients to create the flavor, so if it’s chocolate, we’ll make separate chocolate ganache that then gets put into the ice cream.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Of course, homemade whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Well, yeah. You need to have that a little bit more fun on top.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Why not? I mean, for the person who has bacon on a veggie burger…\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> True.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> …whipped cream on a milkshake is par for the course.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> So Half Moon Bay, we are on the coast. Restaurant is about a five-minute walk from the sand. Dutch word, it’s called Gezellig. It means “warm,” “comfortable,” “family,” and that’s what this place means to me.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza, this spot feels like, you know, you’ve gone to the beach…\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …you’ve hung out those gorgeous beaches in Half Moon Bay, and now you need something to eat, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. 100%. That’s one of my favorite parts about this restaurant is you can really do it all here, whether that’s after a hike by the beach or just hanging out for the day. You can kind of get a sense of that local vibe that represents the quaint town of Half Moon Bay, I think, really well.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What is your favorite?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. Okay. What’s kept me coming back for years? It’s The Pretender. So although I am a beef hamburger-loving person, The Pretender, it is my must-have here. It’s kind of a hearty patty. It’s filled with farro, mushrooms, flax, garlic, and Parmesan, and I know that so well because I’ve even tried to recreate it at home. It’s that good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then topped with some white cheddar cheese, caramelized onions, lemon-dressed arugula, fresh tomato on a toasted brioche bun. And a tip given to me years ago by a lovely employee was to add pickled beets as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you’re a vegetarian, right? So did you find your way to that dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yup. I had The Pretender.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah? Okay. What did you think?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I felt like I was pretending to eat a burger. Oh, it was so good. I actually really liked it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you have when you went there?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a pulled pork sandwich, which was amazing. It was super sweet, super smoky. I have a huge sweet tooth, but I am glad that I ordered the spicy coleslaw on that.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I was gonna ask which one you got. You can do it sweet or spicy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I got spicy.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, and the spicy really balanced it out a lot. And, man, the buns themselves were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Vegan BBQ one, which I also was a little hesitant about because sometimes, you know, with the vegan versions, you never know. But this one was insane. It was so good ’cause it was with jackfruit.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Jackfruit is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It really has like that meaty tenderness.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and the ciabatta bread? That bread, oh, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to mention the What the Cluck sandwich too, because that also comes on the ciabatta bread. It’s a chicken sandwich. It comes with goat cheese on top, arugula, tomato, and then their housemade Barn buttermilk. And you can opt to get it crispy or grilled. I usually get mine crispy, and I think the creaminess and the tanginess of the goat cheese with the crispiness and the saltiness of the fried chicken, it balances perfectly. And that ciabatta roll, I think, really puts it over the top.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think a ciabatta holds things in better.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes, it does.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and I didn’t know the buttermilk was housemade.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Because I think that came with — Oh, I’m segueing the Mac Attack.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The Mac Attack is my very favorite. I always have to get a side of the Mac Attack with whatever main I choose. It’s like a cube of fried mac and cheese, perfectly golden and crispy. It has like a nice crust on it so it doesn’t fall apart, and it’s sprinkled with some flaky sea salt. And you get that nice cheese pull in every bite. And it comes with their housemade buttermilk.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I didn’t know it was housemade! That actually made it 10 times better, because this Mac Attack is an actual famous thing in the peninsula.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Everyone talks about it. And so I’ve been feeling left out. I’m like, “Oh, I’m trying this Mac Attack.” I finally got to go, and it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up. Oh, my God. Me and my cousin were like, “Whoa!” Like, it was insane.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Another thing that I tried was the Hot Farmer burger, which is like everything that I’m looking for in anything.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Which was a balance of some peppery arugula, fried onions, and that was just sweet, spicy, sour. I was hook, line and sinker.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I did get an amazing drink. It was called — I’m gonna mispronounce this. Olallieberry Lemonade. Olallieberry Lemonade, right? That was good, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That’s one of the best.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I was like, “What berry is a Olallieberry?” So I looked it up. It’s just a different variation of a blackberry. You guys are like, “Yeah, we knew.” But it didn’t really taste exactly like a blackberry. It almost had this tanginess, and they had full olallieberries at the bottom I could pick out at the end.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Oh, yeah, I did the same thing. I was just waiting to finish it so I could have all of them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have any desserts?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did. [Chuckles] Always have to get —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza’s turning into our dessert.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> She’s the dessert.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have a big sweet tooth, and I always have to get a dessert. So my favorite have got to be their milkshakes. They’re just a classic, simple vanilla milkshake topped with a dollop of whipped cream and, again, served in the nice mason jar. Just the perfect sweet to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> That sounds so good. They make their own pastries there too I saw.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. Okay, so I got an apple pie also a few times ago.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Remember, you were working for that. You know.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Right! It was topped with this crumbly topping. I mean, it was a big piece too, enough to share, and really, really delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you think that it was a good value?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think so, yeah. I think it was an excellent value. And I feel like the space is so spread out and large outside that you’d never be wrestling with someone to get a seat or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Or if you’re having like a day trip out in Half Moon Bay, it’s a great place to stop on your way in or out.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try The Barn, it’s located on Highway 1 in Half Moon Bay, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Jacob’s restaurant is a very rare find indeed. It’s one of only a handful in the Bay Area serving the traditional dishes of an ancient Silk Road empire. Hidden away in San Jose, it’s Kusan Uyghur Cuisine.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yolwas Hashim:\u003c/strong> Just mix it well before you eat it. Kusan Uyghur Cuisine is a modern fusion of the Uyghur foods. And Kusan was this big empire from a thousand years ago. This area covered northwest of China, was based out of Uzbekistan, Kazakhstan, also the north of India. So the Uyghur people were living in Central Asia, and the place I’m from is called Ürümqi.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> How was everything?\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Really good.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> The food, the drinks, just the most easy way to let customers know you and know your culture. Our Uyghur foods have a lot of rich flavors. We have a lot of spice. We make everything fresh daily.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> All the meat is halal. I’m making the laghman. We came early to cook all the lamb, beef, soup.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Our hand-pulled noodles, people all can tell that we make noodle fresh every day. After the noodles have cooked, it’s too hot and we have to cool it down and the noodle can taste more tender.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Yogurt is the most important part of our history and our foods. When I was little, it was my mom making yogurt for me at home. You eat yogurt a lot because you eat a lot of lamb, so you want to balance the oily meats. We really appreciate each customer that came, so every time my customer finishes the food, we offer them free ice cream.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> I feel like everybody can feel more happy and still can remember us — that’s the most important thing. I’m so proud and so happy I have this restaurant in Bay Area because a lot of people, they never tried our food, and I believe that a lot of people love it. So that makes me more even excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now this place is really a hidden gem. I mean, is that the appeal for you?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think for me, yeah. I think something I just love about this place is it’s just this beautiful enmeshment of more traditional Eastern Chinese cooking styles and spices, as well as things from Western Asia. And something I really go for is the Black Fungus Salad. They toss black fungus, which is this kind of gelatinous large fungus, with chili oil, a little bit of sesame oil, and a little bit of soy sauce. And then there are a few goji berries sprinkled in there that allow for kind of a… almost like raisin-y sweetness that really offsets and cuts through the fat and the saltiness of the soy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have this dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the same thing. I know my reactions are giving it away. I had the same thing. It was so good. I think that was one of my favorite dishes there. I really liked that texture. Your teeth just bite into it really well. Like, it’s really satisfying.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, it’s like very — like, almost like a gummy worm or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very toothy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Chili oil gummy worm.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, so I didn’t get that, but I’m gonna have to try that next time. I’m so interested now. I got the Samsa to start, which were two little golden pockets of dough stuffed with lamb and topped with sesame seeds, black pepper, and salt. It was a really simple dish, but it really allowed the flavor of the lamb, which I know is really popular in this cuisine, to shine through, and I thought it had a perfect ratio of crust to filling. It was really phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, it is a meat-heavy cuisine.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Was it maybe a little more challenging for a vegetarian?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It was challenging, but…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But doable?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No, yeah, exactly. Doable. And I had the laghman for the entree. It was one of the only ones that was vegan, but also, I’m very much considering that part of the culture is to eat meat, you know? And so I really liked that they actually even thought of having a vegan or vegetarian option.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also got the laghman because it also has an option to have it with lamb. They also give you the option to have it either spicy or not spicy. I got the spicy, which is this very tomatoey stew that’s kind of on a bed of handmade noodles with potatoes, cabbage, some black fungus. Again, it was very nice to have all of those different vegetables and all of the different textures built into this dish.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also had their lamb chao-mian.\u003c/p>\n\u003cp>\u003cstrong>Both:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And I think the typical chao-mian I’m used to is very like soy sauce forward with a few sauteed vegetables. But this was just a very intense cumin stew almost, and it was really incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The one disappointment I did have was when I ordered grilled naan, and it comes with cumin and chili powder, but when it came out, it was just more warmed up and it didn’t have any of the spices on top of it. But, you know, other than that, it was honestly overall, like, really — I do like how they incorporate those spices into the dishes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And very interesting.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They really took you on a trip.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The spices were phenomenal. Another one of the dishes I got was the Big Plate Chicken, which was recommended.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> That is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it was just these juicy, tender pieces of chicken and potatoes and veggies. You could tell they had been simmered for a really long time. And then it was on top of these flat, wide noodles in the best sauce. It was almost like a dry heat. The spiciness hit you after, and it did have so many hints of cumin, allspice, cinnamon. And I found myself — I was dragging my noodles back and forth through the sauce in every bite just to soak it up, because it was that good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> So did you guys get the yogurt drinks that they have?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The yogurt is amazing. That tastes homemade as well. I got the Honey Yuzu Peel yogurt drink — so refreshing, especially with the heaviness of the meal itself.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, I had the Honey Lemon one.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I just highly recommend if you’re going with a few folks, make sure you all get a different yogurt drink to try.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, ’cause you all try each others. I tried my sister’s, the passionfruit one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And they have a milk tea that has butter in it. And if you’re someone who’s really fiending for some rich, rich flavors, there’s a little bit of butter, a little bit of salt. And it’s just, at least for me, an unconventional take on a milk tea, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And any room for desserts?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Bakali. It was this very dense cake, and it was amazing. It had some spices in it, maybe a little bit of cardamom drizzled with chocolate and caramel on top. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Sounds delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And my dessert queen over here?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. I got the homemade yogurt dessert topped with sliced almonds and honey. Really, really good because I had never had Uyghur cuisine, so I was so excited to try something new, and it really knocked my socks off. I would go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, if you would like to try Kusan Uyghur Cuisine, it’s located on 4th Street in San Jose. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now reporter Cecilia Phillips heads to Sonoma County for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> We’re here in Sonoma County for the Fork’n Good Food Festival. Where did the name come from?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> Well, I probably can’t really say it. Well, you know, food is pretty effing good, so, like, I thought, like, what better name than the Fork’n Good Food Festival, right? Hi! How are you? Can’t really forget it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What kind of energy and vibe is gonna be here today?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> We have so many amazing local restaurants and food trucks here in Sonoma County, and I wanted to create an event that would bring together the food vendors and the community for a day of just food, fun, live music, and just have a good time.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The name of your business tells part of the story of what you do. So tell me about the name.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Legacy BBQ originated from my father. My father was a pitmaster here in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thanks, Joe!\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> And so I took up the reins and hopefully will pass it on to my family, so continuing my father’s legacy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Amazing.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> I wood-fire tri tip. I have my own rub — salt, pepper, and a little bit of garlic. Get it nice and hot, cut it real thin, and serve it right off the grill. That’s the secret.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is a tri tip sandwich something that you should be eating with a fork?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> If you can get this down without a fork, I will give you a sandwich for free.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> OMG! Ahh! We did it! No forks, baby.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That is fork’n good.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yes, please.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy is a sweet, tangy, a little spice kind of paste that you put around your drinks.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But you don’t just do drinks.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> No. One of my favorite things is a cucumber roll.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So I love that you’ve done cucumber so I can feel a little bit less guilty about the fact that I’m eating a lot of candy right now.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> It’s a well-balanced meal.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> A good drip.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Right?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Now we’re just waiting till it’s fully cooked, and then we start flipping. My name is Katia, and I am owner of Los Mini Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Enjoy!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> In Mexico, they have the mini pancakes. But I’m actually one of the first ones in Sonoma County that started mini pancakes. My menu is just whatever you want. Unlimited syrup, unlimited toppings. That’s what people like.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so how do you eat these? With your hands?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> No, we got forks. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> They’re so fluffy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I see a lot of bright colors here. What do you specialize in?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> So we made a Hot Cheeto menu. We have Hot Cheeto burgers, Hot Cheeto tamales, crunchwraps, burritos, and corn.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What have you prepared for me?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Got the Hot Cheeto mac and cheese burger. It goes with lettuce, tomato, onion, mayo, patty, cheese, nacho cheese, mac and cheese. We cover the bun with Hot Cheeto dust.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, and there’s Hot Cheetos on the inside, too? [Chuckles] Oh, no! Oh, my God. That was so good. Do you ever say anything, like, right when you eat something, you’re like…?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> It smacks.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks.\u003cem> [Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I want to thank my great guests on this week’s show, Avani Tumuluri, who cherishes the Chili Paneer Roll at ROOH in Palo Alto; Eliza Bulanti, who always makes room for the Mac Attack at The Barn in Half Moon Bay; and Jacob Gorneau, who introduced us to the fragrant flavors of Kusan Uyghur Cuisine in San Jose.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it, love it, love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> When you eat something delicious, what do you say when that first little taste hits your lips?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> “Ain’t nothing wrong with that.”\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> I say, “This is really bomb.”\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Keeping it PG, “It’s flipping good.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is there certain things that you just have to eat or don’t have to eat with a fork?\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> I feel like you’re out of a food festival. There’s no judgment. You should be able to eat with your hands. Get messy. We’re here to try everything.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But, hey, there’s nothing wrong with this.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Ain’t nothing wrong with that.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Yeah. \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 11, airs Thursday, November 21, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, our journey begins in San Jose at \u003cstrong>Cicero’s Pizza\u003c/strong>, a beloved local institution since 1968, offering thin-crust, crispy-edged pies loaded with fresh toppings. Next, guests visit \u003cstrong>Cafe Soleil\u003c/strong> in El Sobrante, a charming spot for comforting breakfast and lunch classics, from chicken fried steak to sweet cream pancakes. Then, it’s off to the Marshall’s scenic coast and \u003cstrong>Tony’s Seafood Restaurant\u003c/strong>, where diners enjoy fresh, sustainably sourced seafood with breathtaking views of Tomales Bay. Lastly, reporter Cecilia Phillips wraps up the episode with a tour of \u003cstrong>Hog Island Oyster Farm\u003c/strong>, where she dives into the world of oysters, exploring how these bivalves go from ocean to table.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23281\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23281\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Charles Tsang, Laurel Valaris and Luis Ferguson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cicerospizza.com/\">\u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cafe-soleil.com/the-cafe\">\u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tonysseafoodrestaurant.com/\">\u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hogislandoysters.com/hog-hq/farm-tours/\">\u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23327\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg\" alt=\"\" width=\"800\" height=\"974\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1020x1242.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-160x195.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-768x935.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1261x1536.jpg 1261w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1682x2048.jpg 1682w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1920x2338.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://us.bolledrinks.com/\">\u003cspan style=\"color: #339966\">Bolle Rosé, Twice Fermented Non-Alcoholic Sparkling Wine\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>$30\u003c/em>\u003cb>\u003cbr>\n\u003c/b>With the surge of interest in nonalcoholic beverages, nonalcoholic beer leads the way with plenty that taste similar to their alcoholic counterparts. That’s followed closely by faux spirits used to make virgin versions of cocktails. I find nonalcoholic wine, however, lags behind both these categories in terms of options that taste like wine with alcohol. That is, until I sampled the new sparklers from Bolle. A Europe-based company founded by Italian Roberto Vanin, this pink fizz looks stylishly elegant and tastes delicious — making you want another glass, or three. Enticingly delicate red berry fruit aromas lead the way with this crisp, flavorful bubbly (clocking in at a mere 15 calories per serving). It’s an ideal option for savvy sippers of all sorts.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://thacherwinery.com\">\u003cspan style=\"color: #339966\">Thacher 2022 Grenache, Homestead Hill Vineyard\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1291_1337\" role=\"button\">Willow Creek District, Paso Robles, California\u003c/span> $65\u003cbr>\n\u003c/em>\u003cb>\u003c/b>One of my favorite red grapes is Grenache. It’s a unique variety responsible for the likes of hearty French Rhône reds and spicy Spanish stunners. In Paso Robles, California, however, it has found its American home. One Grenache that’s a shining star is a small-production version from Thacher Winery. This family-owned spot specializes in handcrafted, terroir-driven wines. Their Homestead Hill Vineyard Grenache is hand-harvested, hand-sorted, gently basket pressed, then aged in concrete tulips, and finally bottled unfiltered and unfined. Exploding with medium-bodied freshness and complexity, it showcases wild strawberry and maraschino cherry succulence, followed by a spicy kick and vibrant yet plush texture. A perfect partner for braised meats or fiery veggie chili.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://montelena.com\">\u003cspan style=\"color: #339966\">Chateau Montelena 2021 Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $85\u003cbr>\n\u003c/em>\u003cb>\u003c/b>When it comes to California classics, look no further than Chateau Montelena. I adore this winery, its story, its wines and its people. The historic winery, begun by Alfred Tubbs in the 1880s, is one of Napa Valley’s most beautiful properties to visit, with gorgeous grounds and a grand chateau. Nearly 100 years after its founding, it became even more famous when their 1973 Chardonnay bested French versions in the benchmark “Judgement of Paris” wine competition of 1976. They are, however, known for their Cabernet Sauvignon bottlings — and for good reason. The 2021 Cabernet is structured and age-worthy, but also ready to drink now with a few hours of decanting and alongside a sumptuous grilled steak. Sporting dark berry fruit notes layered with hints of toasty oak spiciness and a lush finish, this collectible wine is yet another reason to love Montelena.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> An old-school pizzeria in San Jose…\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was just such a heartwarming experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …a cozy brunch spot in El Sobrante…\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> This dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and fresh seafood by the Bay in Marshall…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’s definitely ingrained in my soul.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Never seen anything like this before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were you slurping?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> \u003cem>[Laughs] \u003c/em>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please!” table today are product marketing executive Charles Tsang, FDA inspector Luis Ferguson, and Deputy Director with the City of Oakland Laurel Valaris. Welcome, everyone. How are you?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Doing great.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Great. Thanks for having us.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. Charles is throwing it all the way back to 1968 with his nostalgic pick, a pizzeria that’s been serving up their signature crispy crust pies for more than five decades. Tucked away in West San Jose, it’s Cicero’s Pizza.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> When someone new comes into Cicero’s Pizza, I think the first vibe they’re gonna get is this is an old-fashioned pizzeria.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Rhiannon, your pizza is ready. Rhiannon.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> We’re not trying to be fancy, but we excel at what we do. So, Cicero’s Pizza’s recipe originally started in Niagara Falls, New York. There was a fellow named Pee-Wee—it was his mother’s recipe from Sicily. And eventually, when he moved from Niagara Falls to Cupertino, Nunzio Cicero bought one of the pizzerias. So he ran the place from 1968 to 2001. I worked for him going through college, and then carried on the legacy for the last 20 years at this location.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> You guys gonna eat here or take out? Our tagline is “The Pizza with the Secret.” Everyone asks me, “So, Rik, what’s the secret?” And as I tell them, “If I told you, it wouldn’t be a secret.”\u003c/p>\n\u003cp>\u003cem>[Scraping sound]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Unlike any other place in the Bay Area that I know of, Cicero’s Pizza cooks the pizzas in a pan with oil, so it kind of fries the bottom, makes a nice, crispy crust, which you don’t find very often. A lot of people that start pizzerias are able to just get off-the-shelf—cans of tomato sauce. That’s not what we do at all. We make our own spice mixture. It has some sweetness to it, and it’s a very unique and great taste.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> The key is getting the cheese on. My favorite pizza is probably just a plain old cheese pizza. I like cheese. That’s how you can really tell whether a pizza is any good or not. Toppings can vary. The pizza itself—cheese—you’re always gonna know. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> It is a family business, very family-focused. We have photos on the wall of many of our customers. For example, we have Steve Wozniak, whose family has been coming here long before he started Apple Computer. But we have a lot of what we call Cicero’s babies. And they’re either customers who met here or their first date was here—they end up getting married and having children. We have a number of employees who’ve met here and have had children, so we got a lot of little Cicero’s babies out there. We have great history, and I’m glad about that. But the real reason people come here is ’cause they know they’re gonna get a great pizza—every single time.\u003c/p>\n\u003cp>\u003cstrong>All: \u003c/strong>♪ Happy birthday to you ♪\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Charles, how old were you when you had your first bite of Cicero’s Pizza?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was 16 years old. My friends and I, we all grew up in Cupertino, so it was like a local spot for us. After my first visit, I was hooked, and I’ve been going ever since.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you have a pie that you just love?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> So, I’m a big eater. There’s multiple pies—I usually get a couple for myself, and my wife will share a little bit of it. So I’m a big fan of the Belly Buster pizza. It comes with pepperoni, Italian sausage, salami, a ton of different vegetables, mushrooms, peppers. It usually comes with onions, but I’m not an onion guy, so I forgo that. It’s a delicious pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It was actually one of my favorite pizzas that we had there. And the Italian sausage isn’t chunks of Italian sausage—it’s more like chopped-up Italian sausage.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s like a fine crumble.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Well, it was one of the four pies, actually, that we had, so…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> We’ll be here a long time.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah. \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We ate a lot, too.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, we went with four people. So we each kind of like got our own thing. We also had the Baker’s Pride, which was like your typical supreme pizza—your vegetables, and I believe it had a different type of sausage than was on the Belly Buster, which was cool because we got to try both of the sausages.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, veggies—you had, like, mushrooms, bell pepper, onions.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Blue-cheese salad.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And it was a really classic pizza place. Like, there’s no appetizers except for two massive salads—one house, one Caesar—and we tried both, which was perfect because they’re like $5…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> …for this big, heaping plate of salad, which justified the pizza for us. And it’s exactly what you would imagine your local pizza place’s salad to look like—like, big hunks of lettuce, one or two vegetables, and those little square croutons from your childhood.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But it was really yummy.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Nice. My other favorite pizza that I get there is the All Meat Combo. It’s delicious. It’s hearty. It’s got a ton of different meats on it—pepperoni, salami, Italian sausage, ham. But they don’t overdo it with the composition of meat. It’s really, really well-balanced. It’s super, super savory, super delicious. And the thing that really elevates the pizza overall—and this goes for all the pizzas, not just the meat lover’s pizza—is the crispy crust. It is like one of a kind. I’ve never had a thin-crust pizza quite like that before.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I was even, like, trying to think of, like, New York-style pizza. I mean, I know it’s like a New York-style pizza spot, but the crust is completely different than any New York-style pizza that I’ve had before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. It’s not foldable, right?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Unh-unh. No, it’s—and it’s good, too. I actually really enjoyed the crust. I usually leave the crust behind, but this one, I ate it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> This one you ate the crust.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I ate the crust. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, we took a page out of your book. We had five small pizzas. So, we all got to try a little, and we had Hawaiian, which was really good, like unexpectedly a favorite of ours. Really thin ham.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the owner actually talked to us a little bit about the sauce.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And they make it all there, and they always have. She told us all of the ingredients except for one, which is a secret. \u003cem>[Laughter]\u003c/em> And the sauce was really, really good, really tangy, and on top of that cracker crust, it made for a really great pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, we also got the Spicy Vegetarian, which surprisingly enough, I actually liked more of any of the pizza that we had there. The fresh tomatoes that were on there, the jalapeños that were roasted, the onions. It just all complemented themselves. And then my sister-in-law actually got a pepperoni and jalapeño pizza. She custom-made it. And even though she got the medium of that one, but we got the smalls of the other three, we literally almost finished everything. That’s really what made it—\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> When they said spicy on that spicy vegetarian, they meant it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really spicy. I even took off the jalapeños, just to kind of get the essence of it. And it was really spicy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, be aware.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Be aware.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah? Do you drink anything there?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We got a pitcher of Modelos, which I feel like goes hand in hand with pizza. Yeah, the beer, they got a nice local beer selection.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Yeah. It felt like a really nostalgic place. Like, we all have our hometown pizza place, and this felt like the kind of place that if you were from that area of San Jose, you would, like, go off to college and come back and have to have Cicero’s.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’d be on your list, for sure.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Totally. So, it felt like it was a special place for a lot of families.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> You’ve described me, like, right there. Like, to this day, every birthday, my wife will be like, “What do you want for your birthday?” I’m like, “Can we just go to Cicero’s?” That’s all I want.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> That was the vibe, for sure.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is. And the service was exceptional. I mean, it was fast service, but even above that, the owners were so happy to see me and my young family there. I actually brought my five-day-old to the restaurant along with my two toddlers. And some folks may, like, shy away from that much kid activity in a busy spot. But the owner actually was so pumped that my baby—it was their first restaurant experience at Cicero’s—that she brought out a little red onesie that said Cicero’s Pizza and two T-shirts for my two little boys. And it was just overall such a heartwarming experience for us that I wouldn’t normally drive down to San Jose just for pizza, but I totally would, just based on that experience alone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Cicero’s Pizza, it’s located on Bollinger Road in San Jose, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As a mom to three little ones, Laurel is a huge fan of classic diners where the menu, service, and vibe is all-around family friendly. Luckily, her neighborhood hangout checks all those boxes. Located in El Sobrante, it’s Cafe Soleil. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Chicken fried steak.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cafe Soleil means to me sun, light, love, community.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> A lot of people that walk in the door are kind of amazed, because it looks like a little hidden place. And they come in, and it’s such a nice big open spot.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> There’s just something about starting someone’s day with a good breakfast. Cafe Soleil has been here since 1997. At 18, I had the opportunity to open my own small café. I was the cook, the waitress, the dishwasher, the prepper, the busser, and Todd was one of my customers. He used to order French toast, bacon, and over-medium eggs.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> I was always going around and trying to find the best breakfasts everywhere I could go.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> And he was like, “I’ve always wanted a little café.” And I’m like, “Great, I’m going to teach you to cook.”\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> We serve steaks, burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> Salads, homemade soups, and we even have a vegan menu. I love the vegan avocado toast—fresh-shaved radish, arugula, fresh jalapeños, fresh cherry tomatoes. It’s just garden fresh.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> Our portion sizes are actually very large. Our customers, when they leave here are very satisfied.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I hope they just feel full and happy and content and energized, but not so much where they’re like, “I need to go sleep.”\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Alright, you guys.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I would say 99% of every employee that we hired in 1998 still works for us, to this day. We all grew up together, and we all built this business. They are so intertwined with these customers. It’s amazing. It’s family.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Laurel, obviously you need a family-friendly spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this one is your favorite.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is my favorite. Not only is it super kid-friendly, but also the food is really, really good. I feel like it’s hard to find a neighborhood diner where everything is consistent, and for me, Cafe Soleil is that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, what do you get when you go in?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> One of the things I really like to share with my family is the Workers Special. It’s biscuits and gravy with a little bit of spice to it. It has kind of a smoky taste, and then you can get a meat side or egg side, anything of your choosing—over-easy, sausage, bacon. And so, that’s something that we all usually share. And then this time around, my husband got the Chicken Fried Steak. And it was a very thin-sliced piece of steak, really crispy. And the eggs over-easy serving as, like, an additional sauce was a real win. So, yeah.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I actually got the same thing, and I didn’t even have to cut it with a knife, actually.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, really? Cut it with a fork?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Cut it with my fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, that’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Oh, yeah. Super juicy, super tender. It wasn’t dry at all. Sometimes you go to places with chicken fried steak, and it might be a little dry. Definitely not the case here. My wife, she was blown away by this restaurant. She actually literally said it was the best breakfast place that she’s been to in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And she is kind of like a breakfast potato connoisseur. And she loved the home fries. They had this nice, thin, crispy layer, perfectly seasoned. She loved it. The Workers Special, like you said, was great. And I know I mentioned earlier, I’m a big eater. No, this dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was defeated after this dish. But it was great, and the biscuits were very, very fluffy. It was amazing.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also got a side with the pancakes. Sweet Cream Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, Sweet Cream Pancakes. Yeah, they were super good, actually. That was, like, one of the highlights for my breakfast.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Didn’t it taste just like the sweet cream you would put in your coffee?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. And, like, even with syrup over the pancakes, the Sweet Cream Pancake itself shined through no matter how much syrup you drenched on it or dipped onto it, which was really nice, was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were they big pancakes?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They were plate-sized. We only actually got one because of everything that we got. I mean, I wish I would have gotten more.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, this is also a lunch spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, my standard order is usually the Cobb Salad. I wouldn’t normally send someone to a restaurant specifically for a salad, but this is, like, a big, epic meal salad. But then it has really hearty elements like chicken. It has bacon, it has boiled egg, it has a really beautiful house-made blue cheese, and together it makes for at least two meals for me.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We also had the Green Chili & Jack Burger, which is a really beautiful charbroiled burger, and it has this thick piece of Jack cheese on it with grilled Ortega chili. And that Ortega chili really adds some heat to the dish, and it makes it super yummy. You can get all kinds of sides there, too. We like the sweet potato fries. We like the regular fries. They have potato salad. But I really like that, like a diner, there’s a lot of options.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We did get a burger. We got the Mike’s Burger. It’s got the pepper Jack cheese and the jalapeños on it. Juicy burger, bun was great. The ratio of just, like, burger to vegetables to everything kind of played off of each other. And then you obviously got a side with it. We went with the chili. Probably would have opted for something different than the chili, maybe a salad. But overall, like, the burger was actually really, really good.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you get to drink?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had mimosas, and they were really yummy. They were the exact color that I like them. Barely orange.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Almost an eyedropper of orange juice.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Mostly champagne, but they have a wide variety of different drinks there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And in terms of value, you said the size is —\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> 100% great value. The price to portion, and quantity and quality of food ratio is outstanding.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I would go back, especially for the pancakes. For the pancakes and the burger, I would stop by again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. If you would like to try Cafe Soleil, it’s located on San Pablo Dam Road in El Sobrante, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a bit of a journey for Luis to get to his favorite seafood spot, but he says that’s all part of the fun. And once he’s there, it’s no holds barred as he slurps down fresh oysters by the dozens. Luckily, there’s always plenty more where those come from, in the Tomales Bay town of Marshall, which is home to Tony’s Seafood Restaurant. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Tony’s Seafood is a restaurant started in 1948. It was started by a Croatian fishing family. We first started at Hog Island in 1983, and they were one of our first customers for oysters.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> We all started talking a few years ago that if they ever decided to get out of the business, to let us know, and they did. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> I mean, Tony’s was always just this classic West Coast seafood house, you know, where the views were incredible, the beer was cold, you got fresh, local seafood.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, man. Check those out.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> There are not many places like this anywhere. We feel just so honored to be able to carry on the tradition. We feature a lot of local halibut, a lot of local rockfish, a lot of crab out of Bodega.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I think that one.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Of course, we have oysters and clams on the menu. But it’s really about those classics, like the fish and chips, clams and pasta. The sort of comfort seafood definitely is a big part of it. So, Marshall is a really unique place. This might feel super far away, but it’s really not that far. It’s an easy drive out here. I mean, we have incredible sunsets out the windows here, and I think it’s a really special place because of that. I mean, I love this. I love growing food in the bay. I’ve got saltwater in my veins. This has always been something that’s near and dear to me. And then to see people enjoy the food that you’ve grown is just a tremendous opportunity and tremendous honor.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Luis, there are so many seafood spots in the Bay Area. How did this become your favorite?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> To be honest, I don’t even know where I found out about this spot, but we’ve been going there for, I want to say, five years now, at least. Of course, it’s kind of a journey. It’s kind of a trek, but once you finally get there, you’re just relaxed. It’s just a part of the vibe, getting the beer, getting the fresh oysters, being on the coast, like, the sun in your face.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s just the atmosphere.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The vibe. Now, is it true that you eat dozens—\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …of oysters? Dozens?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens. We literally will. We know—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that like 24 or 36?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, yeah, yeah. When we get the beer and the champagne, it’s like, bring us a dozen. When they bring this dozen, they come and check on the beer and champagne. We’re ordering another dozen, you know what I mean? They just keep coming and coming. It’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. And is there a particular type of oyster you like?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, the smaller, the better, in my opinion. But the Kumamotos are honestly our favorite. They’re from Humboldt. They’re local. The brininess, the saltiness. You add a little bit of lemon on top with Crystal’s or Tabasco, whatever hot sauce is to your liking. They’re just really are amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take your time slurping. So, were you slurping when you went there?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, okay. Alright.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Definitely. We got a dozen just for ourselves. They’re fresh, tasty, delicious.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And I like the Sweetwater one in particular.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And I totally agree, when it comes to oysters, the smaller, the better.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the batch of dozen that we got, we just got tiny, beautiful, flavorful oysters. We ordered the 12 that they basically chose for us, and it did not disappoint.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But we started with the Route One bread starter, which is half of a loaf of bread covered in black sesame seeds, and it almost had a bagel-like quality, and I wouldn’t have expected to enjoy bread that much. I really came for the oysters, but it was really good, and it came with this big honking piece of butter that was gone instantly. We had to ask for more, but it was sweet, and it was a really great addition to the rest of the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get anything else?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We got a lot. We got a lot. We ordered the grilled oysters. My wife and I loved. We got two of the garlic butter one and two of the miso butter one, and they were delicious, super savory. It was just novel, like a little bit of a Japanese twist to it. I got the Fish Tacos for myself. Very, very fresh and tasty.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They do have a seasonal rotating menu. Which tacos did you get?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> It came with rockfish, a little bit of cabbage, chipotle aioli. My wife got the mussels, and the thing that she was pleasantly surprised by is it had a little bit of chorizo in the mussels, which she liked.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> And then a pro tip that I definitely personally recommend, especially for the mussels and the fries, you got to use the mussel as a spoon to get the broth and then slurp it up. It just makes it a part of the experience. It’s really what makes it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, pro tip. We got it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get something else?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We did. We ordered several other things, but the standout for me was the Fish & Chips. It was a really light fry, and they had this beautiful white rockfish, super flaky. My husband is an expert fisherman, worked on a boat for many years. And so, I’m always kind of nervous when we eat the fish. Is it up to par? And he loved it, I loved it. A beautiful house-made tartar sauce. I would totally order that again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also ordered the clam chowder. We loved it. The clams still have the shell on, so they were really, really fresh, and the aromatic vegetables that were added in there, great composition. There was a little bit of potato, celery, carrot, and even a little bit of bacon. The one thing to keep in mind is I’m not quite as used to having clam chowder that’s not, like, New England style and chunky. The one they have here at Tony’s is a little bit more soupy and liquidy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had an It’s-It. It’s their only dessert item, which for a Bay Area restaurant, I respect that, the Bay Area treat, and that was really nice to have at the end of a big meal.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah, when we went, they actually also had a second dessert option, which was a pie, but unfortunately, they ran out, and I was like, “Oh, my God, I really, really want to try that.” So, the next time we stop by, hopefully they’ll still have it on the menu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Value-wise, is it worth it?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was worth it for me. But I would say next time, I would definitely consolidate my pennies on just the oysters.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> The oysters themselves were so outstanding. I would do what Luis did and maybe order five dozen of them, as opposed to just the one, and spreading it out over the menu.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I can honestly recall, like, in the first times that we had gone there, we had went there literally for two months straight every weekend, just because of the oysters. We tried everything we possibly can. The specials are always changing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It sounds like it’s part of your life.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I mean, it’s definitely ingrained in my soul now, you know?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> I would make a day of it. It was a great drive. It was a great experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> If you would like to try Tony’s Seafood Restaurant, it’s located on Shoreline Highway in Marshall, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now, reporter Cecilia Phillips hits the Marin County coast for a little oyster shucking 101. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, we’re here up north in this beautiful bay with the water behind us and a ton of oysters around. What are some of the things that you love to educate people on about oysters?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Tomales Bay is a fascinating place, both historically and environmentally. It’s one of the only bays left in California that is clean enough to grow food-grade oysters. We actually harvest about 3, 3.5 million oysters a year. So, the whole Hog Farm experience is a special tour that we created to give the super fan a little extra look. We look at both the natural history and the aquaculture processes. This tank is called a nursery tank, and this is where we keep baby oysters. Check them out. About two millimeters.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Right? And so, it takes us about a year and a half to get that lovely raw bar-sized oyster. So, this is our stock in trade. This is a Hog Island sweetwater. It’s a Japanese or Miyagi variety. This is its close cousin, the Kumamoto, also from Japan.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Well, this one is just so interesting to me because I’ve never seen this before.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> This is the European flat oyster. This is what the Romans were eating. It’s one of the rarest oysters you’ll see in North America. And then these are the wild natives of the West Coast. Even though they’re different species from different parts of the world, we grow all these right here in Tomales Bay.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so, let’s taste some oysters.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Let’s go shuck some oysters and see what you’re made of.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I’m ready. I’m ready to show you. Let’s go. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Cecilia, I’ve got a dozen oysters here.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Are you ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, my goal is to start here with the hinge and begin here. Okay, so here we go.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Did you go to med school?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[laughs]\u003c/em> Oh, I got some shell. Aw.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Here’s a little pro tip, Cecilia. I like to think of it as the Tomales Bay three-step. Right? So, when you put the knife in the hinge and apply pressure, just use a side-to-side motion. And that’ll keep you from breaking up the shell. I like to let the knife do the work for me. Do you notice you broke a sweat?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I was struggling.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You were struggling. So, if I just twist the knife, that action of the blade standing up will lift that shell. Now I’m going to slide the knife under the top shell. This is the second step. And free that top shell from the adductor muscle. Third thing is to separate the adductor muscle from the bottom.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And so, it’s easier to come up the side here and kind of release it versus digging straight in?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright. So, I’m up underneath and then… oh, my gosh, that was so much easier.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Well done. See?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, after someone comes and does a full, whole-hog tour experience, you get to eat.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is slurping permitted?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm. Did you have as much fun with me today as I had with you?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> I had more fun, Cecilia.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Aw, shucks.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Oh, my…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong>\u003cem> [laughs]\u003c/em> I did it. I had to do it.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You got to do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — Charles Tsang, who busts his belly with the crispy pies at Cicero’s Pizza in San Jose; Luis Ferguson, who zips up to Marin every chance he gets to Tony’s Seafood Restaurant in Marshall; and Laurel Valaris, who’s crazy for the Cobb Salad at Cafe Soleil in El Sobrante. So, join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cheers. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[high-pitched voice]\u003c/em> We’re here at Hog Island… \u003cem>[laughs]\u003c/em> Is there a best way to eat oysters?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Raw.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Oh, yeah. Raw with a lot of Hogwash is the best.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Raw with horseradish.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> I like them grilled.\u003c/p>\n\u003cp>\u003cstrong>Woman #4:\u003c/strong> I’ve tried it in an oyster pot pie.\u003c/p>\n\u003cp>\u003cstrong>Woman #5:\u003c/strong> I’m going to say raw, but a close second is the barbecue here.\u003c/p>\n\u003cp>\u003cstrong>Woman #7:\u003c/strong> You know what? We haven’t quite worked up to solids yet, but when we do, I think oysters are at the top of our list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> There’s no right or wrong way to eat an oyster, as long as you’re eating it.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 11, airs Thursday, November 21, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, our journey begins in San Jose at \u003cstrong>Cicero’s Pizza\u003c/strong>, a beloved local institution since 1968, offering thin-crust, crispy-edged pies loaded with fresh toppings. Next, guests visit \u003cstrong>Cafe Soleil\u003c/strong> in El Sobrante, a charming spot for comforting breakfast and lunch classics, from chicken fried steak to sweet cream pancakes. Then, it’s off to the Marshall’s scenic coast and \u003cstrong>Tony’s Seafood Restaurant\u003c/strong>, where diners enjoy fresh, sustainably sourced seafood with breathtaking views of Tomales Bay. Lastly, reporter Cecilia Phillips wraps up the episode with a tour of \u003cstrong>Hog Island Oyster Farm\u003c/strong>, where she dives into the world of oysters, exploring how these bivalves go from ocean to table.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23281\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23281\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Charles Tsang, Laurel Valaris and Luis Ferguson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cicerospizza.com/\">\u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cafe-soleil.com/the-cafe\">\u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tonysseafoodrestaurant.com/\">\u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hogislandoysters.com/hog-hq/farm-tours/\">\u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23327\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg\" alt=\"\" width=\"800\" height=\"974\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1020x1242.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-160x195.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-768x935.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1261x1536.jpg 1261w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1682x2048.jpg 1682w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1920x2338.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://us.bolledrinks.com/\">\u003cspan style=\"color: #339966\">Bolle Rosé, Twice Fermented Non-Alcoholic Sparkling Wine\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>$30\u003c/em>\u003cb>\u003cbr>\n\u003c/b>With the surge of interest in nonalcoholic beverages, nonalcoholic beer leads the way with plenty that taste similar to their alcoholic counterparts. That’s followed closely by faux spirits used to make virgin versions of cocktails. I find nonalcoholic wine, however, lags behind both these categories in terms of options that taste like wine with alcohol. That is, until I sampled the new sparklers from Bolle. A Europe-based company founded by Italian Roberto Vanin, this pink fizz looks stylishly elegant and tastes delicious — making you want another glass, or three. Enticingly delicate red berry fruit aromas lead the way with this crisp, flavorful bubbly (clocking in at a mere 15 calories per serving). It’s an ideal option for savvy sippers of all sorts.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://thacherwinery.com\">\u003cspan style=\"color: #339966\">Thacher 2022 Grenache, Homestead Hill Vineyard\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1291_1337\" role=\"button\">Willow Creek District, Paso Robles, California\u003c/span> $65\u003cbr>\n\u003c/em>\u003cb>\u003c/b>One of my favorite red grapes is Grenache. It’s a unique variety responsible for the likes of hearty French Rhône reds and spicy Spanish stunners. In Paso Robles, California, however, it has found its American home. One Grenache that’s a shining star is a small-production version from Thacher Winery. This family-owned spot specializes in handcrafted, terroir-driven wines. Their Homestead Hill Vineyard Grenache is hand-harvested, hand-sorted, gently basket pressed, then aged in concrete tulips, and finally bottled unfiltered and unfined. Exploding with medium-bodied freshness and complexity, it showcases wild strawberry and maraschino cherry succulence, followed by a spicy kick and vibrant yet plush texture. A perfect partner for braised meats or fiery veggie chili.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://montelena.com\">\u003cspan style=\"color: #339966\">Chateau Montelena 2021 Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $85\u003cbr>\n\u003c/em>\u003cb>\u003c/b>When it comes to California classics, look no further than Chateau Montelena. I adore this winery, its story, its wines and its people. The historic winery, begun by Alfred Tubbs in the 1880s, is one of Napa Valley’s most beautiful properties to visit, with gorgeous grounds and a grand chateau. Nearly 100 years after its founding, it became even more famous when their 1973 Chardonnay bested French versions in the benchmark “Judgement of Paris” wine competition of 1976. They are, however, known for their Cabernet Sauvignon bottlings — and for good reason. The 2021 Cabernet is structured and age-worthy, but also ready to drink now with a few hours of decanting and alongside a sumptuous grilled steak. Sporting dark berry fruit notes layered with hints of toasty oak spiciness and a lush finish, this collectible wine is yet another reason to love Montelena.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> An old-school pizzeria in San Jose…\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was just such a heartwarming experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …a cozy brunch spot in El Sobrante…\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> This dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and fresh seafood by the Bay in Marshall…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’s definitely ingrained in my soul.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Never seen anything like this before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were you slurping?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> \u003cem>[Laughs] \u003c/em>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please!” table today are product marketing executive Charles Tsang, FDA inspector Luis Ferguson, and Deputy Director with the City of Oakland Laurel Valaris. Welcome, everyone. How are you?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Doing great.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Great. Thanks for having us.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. Charles is throwing it all the way back to 1968 with his nostalgic pick, a pizzeria that’s been serving up their signature crispy crust pies for more than five decades. Tucked away in West San Jose, it’s Cicero’s Pizza.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> When someone new comes into Cicero’s Pizza, I think the first vibe they’re gonna get is this is an old-fashioned pizzeria.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Rhiannon, your pizza is ready. Rhiannon.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> We’re not trying to be fancy, but we excel at what we do. So, Cicero’s Pizza’s recipe originally started in Niagara Falls, New York. There was a fellow named Pee-Wee—it was his mother’s recipe from Sicily. And eventually, when he moved from Niagara Falls to Cupertino, Nunzio Cicero bought one of the pizzerias. So he ran the place from 1968 to 2001. I worked for him going through college, and then carried on the legacy for the last 20 years at this location.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> You guys gonna eat here or take out? Our tagline is “The Pizza with the Secret.” Everyone asks me, “So, Rik, what’s the secret?” And as I tell them, “If I told you, it wouldn’t be a secret.”\u003c/p>\n\u003cp>\u003cem>[Scraping sound]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Unlike any other place in the Bay Area that I know of, Cicero’s Pizza cooks the pizzas in a pan with oil, so it kind of fries the bottom, makes a nice, crispy crust, which you don’t find very often. A lot of people that start pizzerias are able to just get off-the-shelf—cans of tomato sauce. That’s not what we do at all. We make our own spice mixture. It has some sweetness to it, and it’s a very unique and great taste.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> The key is getting the cheese on. My favorite pizza is probably just a plain old cheese pizza. I like cheese. That’s how you can really tell whether a pizza is any good or not. Toppings can vary. The pizza itself—cheese—you’re always gonna know. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> It is a family business, very family-focused. We have photos on the wall of many of our customers. For example, we have Steve Wozniak, whose family has been coming here long before he started Apple Computer. But we have a lot of what we call Cicero’s babies. And they’re either customers who met here or their first date was here—they end up getting married and having children. We have a number of employees who’ve met here and have had children, so we got a lot of little Cicero’s babies out there. We have great history, and I’m glad about that. But the real reason people come here is ’cause they know they’re gonna get a great pizza—every single time.\u003c/p>\n\u003cp>\u003cstrong>All: \u003c/strong>♪ Happy birthday to you ♪\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Charles, how old were you when you had your first bite of Cicero’s Pizza?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was 16 years old. My friends and I, we all grew up in Cupertino, so it was like a local spot for us. After my first visit, I was hooked, and I’ve been going ever since.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you have a pie that you just love?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> So, I’m a big eater. There’s multiple pies—I usually get a couple for myself, and my wife will share a little bit of it. So I’m a big fan of the Belly Buster pizza. It comes with pepperoni, Italian sausage, salami, a ton of different vegetables, mushrooms, peppers. It usually comes with onions, but I’m not an onion guy, so I forgo that. It’s a delicious pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It was actually one of my favorite pizzas that we had there. And the Italian sausage isn’t chunks of Italian sausage—it’s more like chopped-up Italian sausage.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s like a fine crumble.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Well, it was one of the four pies, actually, that we had, so…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> We’ll be here a long time.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah. \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We ate a lot, too.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, we went with four people. So we each kind of like got our own thing. We also had the Baker’s Pride, which was like your typical supreme pizza—your vegetables, and I believe it had a different type of sausage than was on the Belly Buster, which was cool because we got to try both of the sausages.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, veggies—you had, like, mushrooms, bell pepper, onions.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Blue-cheese salad.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And it was a really classic pizza place. Like, there’s no appetizers except for two massive salads—one house, one Caesar—and we tried both, which was perfect because they’re like $5…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> …for this big, heaping plate of salad, which justified the pizza for us. And it’s exactly what you would imagine your local pizza place’s salad to look like—like, big hunks of lettuce, one or two vegetables, and those little square croutons from your childhood.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But it was really yummy.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Nice. My other favorite pizza that I get there is the All Meat Combo. It’s delicious. It’s hearty. It’s got a ton of different meats on it—pepperoni, salami, Italian sausage, ham. But they don’t overdo it with the composition of meat. It’s really, really well-balanced. It’s super, super savory, super delicious. And the thing that really elevates the pizza overall—and this goes for all the pizzas, not just the meat lover’s pizza—is the crispy crust. It is like one of a kind. I’ve never had a thin-crust pizza quite like that before.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I was even, like, trying to think of, like, New York-style pizza. I mean, I know it’s like a New York-style pizza spot, but the crust is completely different than any New York-style pizza that I’ve had before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. It’s not foldable, right?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Unh-unh. No, it’s—and it’s good, too. I actually really enjoyed the crust. I usually leave the crust behind, but this one, I ate it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> This one you ate the crust.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I ate the crust. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, we took a page out of your book. We had five small pizzas. So, we all got to try a little, and we had Hawaiian, which was really good, like unexpectedly a favorite of ours. Really thin ham.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the owner actually talked to us a little bit about the sauce.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And they make it all there, and they always have. She told us all of the ingredients except for one, which is a secret. \u003cem>[Laughter]\u003c/em> And the sauce was really, really good, really tangy, and on top of that cracker crust, it made for a really great pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, we also got the Spicy Vegetarian, which surprisingly enough, I actually liked more of any of the pizza that we had there. The fresh tomatoes that were on there, the jalapeños that were roasted, the onions. It just all complemented themselves. And then my sister-in-law actually got a pepperoni and jalapeño pizza. She custom-made it. And even though she got the medium of that one, but we got the smalls of the other three, we literally almost finished everything. That’s really what made it—\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> When they said spicy on that spicy vegetarian, they meant it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really spicy. I even took off the jalapeños, just to kind of get the essence of it. And it was really spicy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, be aware.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Be aware.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah? Do you drink anything there?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We got a pitcher of Modelos, which I feel like goes hand in hand with pizza. Yeah, the beer, they got a nice local beer selection.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Yeah. It felt like a really nostalgic place. Like, we all have our hometown pizza place, and this felt like the kind of place that if you were from that area of San Jose, you would, like, go off to college and come back and have to have Cicero’s.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’d be on your list, for sure.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Totally. So, it felt like it was a special place for a lot of families.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> You’ve described me, like, right there. Like, to this day, every birthday, my wife will be like, “What do you want for your birthday?” I’m like, “Can we just go to Cicero’s?” That’s all I want.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> That was the vibe, for sure.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is. And the service was exceptional. I mean, it was fast service, but even above that, the owners were so happy to see me and my young family there. I actually brought my five-day-old to the restaurant along with my two toddlers. And some folks may, like, shy away from that much kid activity in a busy spot. But the owner actually was so pumped that my baby—it was their first restaurant experience at Cicero’s—that she brought out a little red onesie that said Cicero’s Pizza and two T-shirts for my two little boys. And it was just overall such a heartwarming experience for us that I wouldn’t normally drive down to San Jose just for pizza, but I totally would, just based on that experience alone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Cicero’s Pizza, it’s located on Bollinger Road in San Jose, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As a mom to three little ones, Laurel is a huge fan of classic diners where the menu, service, and vibe is all-around family friendly. Luckily, her neighborhood hangout checks all those boxes. Located in El Sobrante, it’s Cafe Soleil. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Chicken fried steak.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cafe Soleil means to me sun, light, love, community.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> A lot of people that walk in the door are kind of amazed, because it looks like a little hidden place. And they come in, and it’s such a nice big open spot.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> There’s just something about starting someone’s day with a good breakfast. Cafe Soleil has been here since 1997. At 18, I had the opportunity to open my own small café. I was the cook, the waitress, the dishwasher, the prepper, the busser, and Todd was one of my customers. He used to order French toast, bacon, and over-medium eggs.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> I was always going around and trying to find the best breakfasts everywhere I could go.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> And he was like, “I’ve always wanted a little café.” And I’m like, “Great, I’m going to teach you to cook.”\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> We serve steaks, burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> Salads, homemade soups, and we even have a vegan menu. I love the vegan avocado toast—fresh-shaved radish, arugula, fresh jalapeños, fresh cherry tomatoes. It’s just garden fresh.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> Our portion sizes are actually very large. Our customers, when they leave here are very satisfied.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I hope they just feel full and happy and content and energized, but not so much where they’re like, “I need to go sleep.”\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Alright, you guys.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I would say 99% of every employee that we hired in 1998 still works for us, to this day. We all grew up together, and we all built this business. They are so intertwined with these customers. It’s amazing. It’s family.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Laurel, obviously you need a family-friendly spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this one is your favorite.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is my favorite. Not only is it super kid-friendly, but also the food is really, really good. I feel like it’s hard to find a neighborhood diner where everything is consistent, and for me, Cafe Soleil is that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, what do you get when you go in?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> One of the things I really like to share with my family is the Workers Special. It’s biscuits and gravy with a little bit of spice to it. It has kind of a smoky taste, and then you can get a meat side or egg side, anything of your choosing—over-easy, sausage, bacon. And so, that’s something that we all usually share. And then this time around, my husband got the Chicken Fried Steak. And it was a very thin-sliced piece of steak, really crispy. And the eggs over-easy serving as, like, an additional sauce was a real win. So, yeah.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I actually got the same thing, and I didn’t even have to cut it with a knife, actually.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, really? Cut it with a fork?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Cut it with my fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, that’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Oh, yeah. Super juicy, super tender. It wasn’t dry at all. Sometimes you go to places with chicken fried steak, and it might be a little dry. Definitely not the case here. My wife, she was blown away by this restaurant. She actually literally said it was the best breakfast place that she’s been to in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And she is kind of like a breakfast potato connoisseur. And she loved the home fries. They had this nice, thin, crispy layer, perfectly seasoned. She loved it. The Workers Special, like you said, was great. And I know I mentioned earlier, I’m a big eater. No, this dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was defeated after this dish. But it was great, and the biscuits were very, very fluffy. It was amazing.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also got a side with the pancakes. Sweet Cream Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, Sweet Cream Pancakes. Yeah, they were super good, actually. That was, like, one of the highlights for my breakfast.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Didn’t it taste just like the sweet cream you would put in your coffee?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. And, like, even with syrup over the pancakes, the Sweet Cream Pancake itself shined through no matter how much syrup you drenched on it or dipped onto it, which was really nice, was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were they big pancakes?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They were plate-sized. We only actually got one because of everything that we got. I mean, I wish I would have gotten more.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, this is also a lunch spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, my standard order is usually the Cobb Salad. I wouldn’t normally send someone to a restaurant specifically for a salad, but this is, like, a big, epic meal salad. But then it has really hearty elements like chicken. It has bacon, it has boiled egg, it has a really beautiful house-made blue cheese, and together it makes for at least two meals for me.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We also had the Green Chili & Jack Burger, which is a really beautiful charbroiled burger, and it has this thick piece of Jack cheese on it with grilled Ortega chili. And that Ortega chili really adds some heat to the dish, and it makes it super yummy. You can get all kinds of sides there, too. We like the sweet potato fries. We like the regular fries. They have potato salad. But I really like that, like a diner, there’s a lot of options.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We did get a burger. We got the Mike’s Burger. It’s got the pepper Jack cheese and the jalapeños on it. Juicy burger, bun was great. The ratio of just, like, burger to vegetables to everything kind of played off of each other. And then you obviously got a side with it. We went with the chili. Probably would have opted for something different than the chili, maybe a salad. But overall, like, the burger was actually really, really good.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you get to drink?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had mimosas, and they were really yummy. They were the exact color that I like them. Barely orange.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Almost an eyedropper of orange juice.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Mostly champagne, but they have a wide variety of different drinks there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And in terms of value, you said the size is —\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> 100% great value. The price to portion, and quantity and quality of food ratio is outstanding.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I would go back, especially for the pancakes. For the pancakes and the burger, I would stop by again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. If you would like to try Cafe Soleil, it’s located on San Pablo Dam Road in El Sobrante, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a bit of a journey for Luis to get to his favorite seafood spot, but he says that’s all part of the fun. And once he’s there, it’s no holds barred as he slurps down fresh oysters by the dozens. Luckily, there’s always plenty more where those come from, in the Tomales Bay town of Marshall, which is home to Tony’s Seafood Restaurant. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Tony’s Seafood is a restaurant started in 1948. It was started by a Croatian fishing family. We first started at Hog Island in 1983, and they were one of our first customers for oysters.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> We all started talking a few years ago that if they ever decided to get out of the business, to let us know, and they did. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> I mean, Tony’s was always just this classic West Coast seafood house, you know, where the views were incredible, the beer was cold, you got fresh, local seafood.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, man. Check those out.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> There are not many places like this anywhere. We feel just so honored to be able to carry on the tradition. We feature a lot of local halibut, a lot of local rockfish, a lot of crab out of Bodega.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I think that one.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Of course, we have oysters and clams on the menu. But it’s really about those classics, like the fish and chips, clams and pasta. The sort of comfort seafood definitely is a big part of it. So, Marshall is a really unique place. This might feel super far away, but it’s really not that far. It’s an easy drive out here. I mean, we have incredible sunsets out the windows here, and I think it’s a really special place because of that. I mean, I love this. I love growing food in the bay. I’ve got saltwater in my veins. This has always been something that’s near and dear to me. And then to see people enjoy the food that you’ve grown is just a tremendous opportunity and tremendous honor.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Luis, there are so many seafood spots in the Bay Area. How did this become your favorite?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> To be honest, I don’t even know where I found out about this spot, but we’ve been going there for, I want to say, five years now, at least. Of course, it’s kind of a journey. It’s kind of a trek, but once you finally get there, you’re just relaxed. It’s just a part of the vibe, getting the beer, getting the fresh oysters, being on the coast, like, the sun in your face.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s just the atmosphere.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The vibe. Now, is it true that you eat dozens—\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …of oysters? Dozens?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens. We literally will. We know—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that like 24 or 36?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, yeah, yeah. When we get the beer and the champagne, it’s like, bring us a dozen. When they bring this dozen, they come and check on the beer and champagne. We’re ordering another dozen, you know what I mean? They just keep coming and coming. It’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. And is there a particular type of oyster you like?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, the smaller, the better, in my opinion. But the Kumamotos are honestly our favorite. They’re from Humboldt. They’re local. The brininess, the saltiness. You add a little bit of lemon on top with Crystal’s or Tabasco, whatever hot sauce is to your liking. They’re just really are amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take your time slurping. So, were you slurping when you went there?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, okay. Alright.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Definitely. We got a dozen just for ourselves. They’re fresh, tasty, delicious.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And I like the Sweetwater one in particular.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And I totally agree, when it comes to oysters, the smaller, the better.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the batch of dozen that we got, we just got tiny, beautiful, flavorful oysters. We ordered the 12 that they basically chose for us, and it did not disappoint.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But we started with the Route One bread starter, which is half of a loaf of bread covered in black sesame seeds, and it almost had a bagel-like quality, and I wouldn’t have expected to enjoy bread that much. I really came for the oysters, but it was really good, and it came with this big honking piece of butter that was gone instantly. We had to ask for more, but it was sweet, and it was a really great addition to the rest of the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get anything else?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We got a lot. We got a lot. We ordered the grilled oysters. My wife and I loved. We got two of the garlic butter one and two of the miso butter one, and they were delicious, super savory. It was just novel, like a little bit of a Japanese twist to it. I got the Fish Tacos for myself. Very, very fresh and tasty.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They do have a seasonal rotating menu. Which tacos did you get?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> It came with rockfish, a little bit of cabbage, chipotle aioli. My wife got the mussels, and the thing that she was pleasantly surprised by is it had a little bit of chorizo in the mussels, which she liked.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> And then a pro tip that I definitely personally recommend, especially for the mussels and the fries, you got to use the mussel as a spoon to get the broth and then slurp it up. It just makes it a part of the experience. It’s really what makes it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, pro tip. We got it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get something else?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We did. We ordered several other things, but the standout for me was the Fish & Chips. It was a really light fry, and they had this beautiful white rockfish, super flaky. My husband is an expert fisherman, worked on a boat for many years. And so, I’m always kind of nervous when we eat the fish. Is it up to par? And he loved it, I loved it. A beautiful house-made tartar sauce. I would totally order that again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also ordered the clam chowder. We loved it. The clams still have the shell on, so they were really, really fresh, and the aromatic vegetables that were added in there, great composition. There was a little bit of potato, celery, carrot, and even a little bit of bacon. The one thing to keep in mind is I’m not quite as used to having clam chowder that’s not, like, New England style and chunky. The one they have here at Tony’s is a little bit more soupy and liquidy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had an It’s-It. It’s their only dessert item, which for a Bay Area restaurant, I respect that, the Bay Area treat, and that was really nice to have at the end of a big meal.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah, when we went, they actually also had a second dessert option, which was a pie, but unfortunately, they ran out, and I was like, “Oh, my God, I really, really want to try that.” So, the next time we stop by, hopefully they’ll still have it on the menu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Value-wise, is it worth it?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was worth it for me. But I would say next time, I would definitely consolidate my pennies on just the oysters.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> The oysters themselves were so outstanding. I would do what Luis did and maybe order five dozen of them, as opposed to just the one, and spreading it out over the menu.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I can honestly recall, like, in the first times that we had gone there, we had went there literally for two months straight every weekend, just because of the oysters. We tried everything we possibly can. The specials are always changing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It sounds like it’s part of your life.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I mean, it’s definitely ingrained in my soul now, you know?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> I would make a day of it. It was a great drive. It was a great experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> If you would like to try Tony’s Seafood Restaurant, it’s located on Shoreline Highway in Marshall, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now, reporter Cecilia Phillips hits the Marin County coast for a little oyster shucking 101. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, we’re here up north in this beautiful bay with the water behind us and a ton of oysters around. What are some of the things that you love to educate people on about oysters?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Tomales Bay is a fascinating place, both historically and environmentally. It’s one of the only bays left in California that is clean enough to grow food-grade oysters. We actually harvest about 3, 3.5 million oysters a year. So, the whole Hog Farm experience is a special tour that we created to give the super fan a little extra look. We look at both the natural history and the aquaculture processes. This tank is called a nursery tank, and this is where we keep baby oysters. Check them out. About two millimeters.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Right? And so, it takes us about a year and a half to get that lovely raw bar-sized oyster. So, this is our stock in trade. This is a Hog Island sweetwater. It’s a Japanese or Miyagi variety. This is its close cousin, the Kumamoto, also from Japan.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Well, this one is just so interesting to me because I’ve never seen this before.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> This is the European flat oyster. This is what the Romans were eating. It’s one of the rarest oysters you’ll see in North America. And then these are the wild natives of the West Coast. Even though they’re different species from different parts of the world, we grow all these right here in Tomales Bay.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so, let’s taste some oysters.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Let’s go shuck some oysters and see what you’re made of.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I’m ready. I’m ready to show you. Let’s go. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Cecilia, I’ve got a dozen oysters here.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Are you ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, my goal is to start here with the hinge and begin here. Okay, so here we go.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Did you go to med school?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[laughs]\u003c/em> Oh, I got some shell. Aw.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Here’s a little pro tip, Cecilia. I like to think of it as the Tomales Bay three-step. Right? So, when you put the knife in the hinge and apply pressure, just use a side-to-side motion. And that’ll keep you from breaking up the shell. I like to let the knife do the work for me. Do you notice you broke a sweat?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I was struggling.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You were struggling. So, if I just twist the knife, that action of the blade standing up will lift that shell. Now I’m going to slide the knife under the top shell. This is the second step. And free that top shell from the adductor muscle. Third thing is to separate the adductor muscle from the bottom.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And so, it’s easier to come up the side here and kind of release it versus digging straight in?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright. So, I’m up underneath and then… oh, my gosh, that was so much easier.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Well done. See?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, after someone comes and does a full, whole-hog tour experience, you get to eat.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is slurping permitted?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm. Did you have as much fun with me today as I had with you?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> I had more fun, Cecilia.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Aw, shucks.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Oh, my…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong>\u003cem> [laughs]\u003c/em> I did it. I had to do it.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You got to do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — Charles Tsang, who busts his belly with the crispy pies at Cicero’s Pizza in San Jose; Luis Ferguson, who zips up to Marin every chance he gets to Tony’s Seafood Restaurant in Marshall; and Laurel Valaris, who’s crazy for the Cobb Salad at Cafe Soleil in El Sobrante. So, join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cheers. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[high-pitched voice]\u003c/em> We’re here at Hog Island… \u003cem>[laughs]\u003c/em> Is there a best way to eat oysters?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Raw.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Oh, yeah. Raw with a lot of Hogwash is the best.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Raw with horseradish.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> I like them grilled.\u003c/p>\n\u003cp>\u003cstrong>Woman #4:\u003c/strong> I’ve tried it in an oyster pot pie.\u003c/p>\n\u003cp>\u003cstrong>Woman #5:\u003c/strong> I’m going to say raw, but a close second is the barbecue here.\u003c/p>\n\u003cp>\u003cstrong>Woman #7:\u003c/strong> You know what? We haven’t quite worked up to solids yet, but when we do, I think oysters are at the top of our list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona",
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"headTitle": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> “Wow! This is different.” “Is it possible with sugar?” “Yes!” “Wow! I love it with sugar.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Ready to discover some new Bay Area flavors? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back in November with handpicked recommendations for local restaurants you won’t want to miss! On each episode of this James Beard and Emmy Award-winning series, three locals sit down with host Leslie Sbrocco to rave about their favorite neighborhood eats. After checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From 12-hour lamb shoulder tandoor in San Francisco to rich, bold flavors of Central Asian dishes in San Jose, we’ve scoured the Bay for the best bites and standout spots so you don’t have to! Join us for four new episodes, \u003cstrong>Thursdays beginning November 7 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/jzfYQlwmeDo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>November 7\u003c/strong>\u003c/p>\n\u003cp>• A hidden gem featuring elevated comfort food like mascarpone toast and honey fried chicken at \u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003cbr>\n• Creative and colorful Mexican fare, featuring tostadas de birria and birria bacon cheeseburgers at \u003cstrong>Tostadas\u003c/strong> (San Jose)\u003cbr>\n• Fiery hot pots with numbing Sichuan spices and customizable ingredients at \u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003cbr>\n• “Cecilia Tries It” explores Goth-themed treats from specialty donuts to artisanal chocolates onboard the USS Hornet at \u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>November 14\u003c/strong>\u003c/p>\n\u003cp>• A vibrant and warm spot serving açaí bowls and other Brazilian favorites at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003cbr>\n• Contemporary Mediterranean flavors like 12-hour lamb shoulder tandoor and wild pistachio coffee at \u003cstrong>Dalida\u003c/strong> (San Francisco)\u003cbr>\n• Delicious Mexican favorites like platos de carne and tacos de pescado from the family-owned \u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/p>\n\u003cp>\u003cstrong>November 21\u003c/strong>\u003c/p>\n\u003cp>• Thin-crust, crispy-edged pizzas since 1968 from a beloved local institution at \u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003cbr>\n• Comforting breakfast and lunch classics like chicken fried steak and sweet cream pancakes at \u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003cbr>\n• Fresh, sustainably sourced seafood with breathtaking views of Tomales Bay at \u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003cbr>\n• “Cecilia Tries It” explores the journey of oysters from ocean to table at \u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/p>\n\u003cp>\u003cstrong>November 28\u003c/strong>\u003c/p>\n\u003cp>• Traditional Indian flavors with innovative techniques like paneer chili rolls and jackfruit toast at \u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003cbr>\n• Juicy, creatively topped burgers, fried mac and cheese and other season American comforts served al fresco at \u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003cbr>\n• Boldly flavored Central Asian dishes like hand-pulled noodles and big plate chicken at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003cbr>\n• “Cecilia Tries It” samples gourmet eats from local Sonoma bites to globally inspired street food at the \u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Is your favorite restaurant missing from the lineup? There’s still time to shout out your go-to spot! We’re on the lookout for our next round of guests, and we want to hear from you. Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready to discover some new Bay Area flavors? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back in November with handpicked recommendations for local restaurants you won’t want to miss! On each episode of this James Beard and Emmy Award-winning series, three locals sit down with host Leslie Sbrocco to rave about their favorite neighborhood eats. After checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From 12-hour lamb shoulder tandoor in San Francisco to rich, bold flavors of Central Asian dishes in San Jose, we’ve scoured the Bay for the best bites and standout spots so you don’t have to! Join us for four new episodes, \u003cstrong>Thursdays beginning November 7 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/jzfYQlwmeDo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>November 7\u003c/strong>\u003c/p>\n\u003cp>• A hidden gem featuring elevated comfort food like mascarpone toast and honey fried chicken at \u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003cbr>\n• Creative and colorful Mexican fare, featuring tostadas de birria and birria bacon cheeseburgers at \u003cstrong>Tostadas\u003c/strong> (San Jose)\u003cbr>\n• Fiery hot pots with numbing Sichuan spices and customizable ingredients at \u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003cbr>\n• “Cecilia Tries It” explores Goth-themed treats from specialty donuts to artisanal chocolates onboard the USS Hornet at \u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>November 14\u003c/strong>\u003c/p>\n\u003cp>• A vibrant and warm spot serving açaí bowls and other Brazilian favorites at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003cbr>\n• Contemporary Mediterranean flavors like 12-hour lamb shoulder tandoor and wild pistachio coffee at \u003cstrong>Dalida\u003c/strong> (San Francisco)\u003cbr>\n• Delicious Mexican favorites like platos de carne and tacos de pescado from the family-owned \u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/p>\n\u003cp>\u003cstrong>November 21\u003c/strong>\u003c/p>\n\u003cp>• Thin-crust, crispy-edged pizzas since 1968 from a beloved local institution at \u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003cbr>\n• Comforting breakfast and lunch classics like chicken fried steak and sweet cream pancakes at \u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003cbr>\n• Fresh, sustainably sourced seafood with breathtaking views of Tomales Bay at \u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003cbr>\n• “Cecilia Tries It” explores the journey of oysters from ocean to table at \u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/p>\n\u003cp>\u003cstrong>November 28\u003c/strong>\u003c/p>\n\u003cp>• Traditional Indian flavors with innovative techniques like paneer chili rolls and jackfruit toast at \u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003cbr>\n• Juicy, creatively topped burgers, fried mac and cheese and other season American comforts served al fresco at \u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003cbr>\n• Boldly flavored Central Asian dishes like hand-pulled noodles and big plate chicken at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003cbr>\n• “Cecilia Tries It” samples gourmet eats from local Sonoma bites to globally inspired street food at the \u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Is your favorite restaurant missing from the lineup? There’s still time to shout out your go-to spot! We’re on the lookout for our next round of guests, and we want to hear from you. Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Orchard City Kitchen, HiroNori Craft Ramen, Las Cazuelas",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 8, airs Wednesday, July 25, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Check, Please! Bay Area is scoring big with three guests from \u003ca href=\"https://bayfc.com/\">\u003cstrong>Bay FC\u003c/strong>\u003c/a>, the region’s first ever National Women’s Soccer League team! Diners kickoff at Michelin-recognized \u003cstrong>Orchard City Kitchen\u003c/strong> in Campbell, where New American dishes with bold flavors are inspired by a blend of different cultures, like garlic noodles and Korean fried chicken. Next, our guests get the ball rolling at \u003cstrong>HiroNori Craft Ramen\u003c/strong> in Cupertino where they deliver Japanese craft ramen with elaborately-flavored broth and artisan-crafted noodles. Lastly, they visit \u003cstrong>Las Cazuelas\u003c/strong> in San Jose’s historic Alameda District, an old school favorite that’s been offering delicious, affordable Mexican dishes to the community since 1960. Finally, reporter Cecilia Phillips racks up wins for her taste buds as she heads to Paypal Park to try food truck fare that fans enjoy on Bay FC game days.\u003c/p>\n\u003cfigure id=\"attachment_22277\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Toss Boade, Caprice Dydasco and Danielle Slaton from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://orchardcitykitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Orchard City Kitchen \u003c/span>\u003c/strong>(Campbell)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hironori.com\">\u003cstrong>HiroNori Craft Ramen\u003c/strong> (Cupertino)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lascazuelasrestaurants.com\">\u003cstrong>Las Cazuelas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bayfc.com/paypal-park/\">\u003cstrong>Paypal Park Game Day Food Trucks \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://digby-fine-english.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Digby NV “Fine English” Brut\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>England $45\u003c/em>\u003cbr>\nThis Pinot-driven sparkler from England starts off with plum, red apple, and bits of Rainier cherry that open up to a streak of yeast and minerality. Dry and light-footed but present — not brash, but just enough footing to make its mark. Creamy mousse on the palate opening up to apple skin, almonds and cinnamon. Shows poise and restraint but not shy by any means. Great value!\u003c/p>\n\u003cp>\u003ca href=\"https://www.aqueria.com/en/vins/tavel/\">\u003cspan style=\"color: #339966\">\u003cstrong>Château de Aqueria 2021 Tavel\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Tavel, Rhône Valley, France $22\u003c/em>\u003cbr>\nI’m not a fan of the plethora of rosés that tend to be overly elegant and offer nothing but crisp citrus and red fruit as background extras with no real main character. Tavel is where I head to for a safer gamble when it comes to complexity. This Grenache-based rosé centers around rhubarb and raspberry — something in the middle of ripe and vegetal, like eating berries during a summer hike through a forest. Weightier than one might expect on the palate, with cleansing and acidity and an earthy ending worthy of a charcuterie board or BBQ chicken. A steal for $22. Tip: drink this one closer to room temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://prosper-maufoux.com/en\">\u003cstrong>\u003cspan style=\"color: #339966\">Prosper Maufoux 2020 “Domaine Vigne au Roy” Bourgogne Hautes-Côtes de Nuits\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bourgogne Hautes-Côtes de Nuits, Côtes de Nuits, Bourgogne, France $30\u003c/em>\u003cbr>\nIt can be really hard to find relatively affordable and characterful Pinot Noir from Burgundy, which can make sense given its temperamental nature. This hits the spot, though, with a combination of ripe strawberries and black cherries along with a hint of cola that, dare I say, almost gives it a hint of California. Dry and lithe, silky and fresh, opening up to an earthy savory quality. I wouldn’t pair this with a steak, but it’s versatile enough for a backyard BBQ.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 8, airs Wednesday, July 25, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Check, Please! Bay Area is scoring big with three guests from \u003ca href=\"https://bayfc.com/\">\u003cstrong>Bay FC\u003c/strong>\u003c/a>, the region’s first ever National Women’s Soccer League team! Diners kickoff at Michelin-recognized \u003cstrong>Orchard City Kitchen\u003c/strong> in Campbell, where New American dishes with bold flavors are inspired by a blend of different cultures, like garlic noodles and Korean fried chicken. Next, our guests get the ball rolling at \u003cstrong>HiroNori Craft Ramen\u003c/strong> in Cupertino where they deliver Japanese craft ramen with elaborately-flavored broth and artisan-crafted noodles. Lastly, they visit \u003cstrong>Las Cazuelas\u003c/strong> in San Jose’s historic Alameda District, an old school favorite that’s been offering delicious, affordable Mexican dishes to the community since 1960. Finally, reporter Cecilia Phillips racks up wins for her taste buds as she heads to Paypal Park to try food truck fare that fans enjoy on Bay FC game days.\u003c/p>\n\u003cfigure id=\"attachment_22277\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Toss Boade, Caprice Dydasco and Danielle Slaton from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://orchardcitykitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Orchard City Kitchen \u003c/span>\u003c/strong>(Campbell)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hironori.com\">\u003cstrong>HiroNori Craft Ramen\u003c/strong> (Cupertino)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lascazuelasrestaurants.com\">\u003cstrong>Las Cazuelas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://bayfc.com/paypal-park/\">\u003cstrong>Paypal Park Game Day Food Trucks \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1908Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://digby-fine-english.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Digby NV “Fine English” Brut\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>England $45\u003c/em>\u003cbr>\nThis Pinot-driven sparkler from England starts off with plum, red apple, and bits of Rainier cherry that open up to a streak of yeast and minerality. Dry and light-footed but present — not brash, but just enough footing to make its mark. Creamy mousse on the palate opening up to apple skin, almonds and cinnamon. Shows poise and restraint but not shy by any means. Great value!\u003c/p>\n\u003cp>\u003ca href=\"https://www.aqueria.com/en/vins/tavel/\">\u003cspan style=\"color: #339966\">\u003cstrong>Château de Aqueria 2021 Tavel\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Tavel, Rhône Valley, France $22\u003c/em>\u003cbr>\nI’m not a fan of the plethora of rosés that tend to be overly elegant and offer nothing but crisp citrus and red fruit as background extras with no real main character. Tavel is where I head to for a safer gamble when it comes to complexity. This Grenache-based rosé centers around rhubarb and raspberry — something in the middle of ripe and vegetal, like eating berries during a summer hike through a forest. Weightier than one might expect on the palate, with cleansing and acidity and an earthy ending worthy of a charcuterie board or BBQ chicken. A steal for $22. Tip: drink this one closer to room temperature.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://prosper-maufoux.com/en\">\u003cstrong>\u003cspan style=\"color: #339966\">Prosper Maufoux 2020 “Domaine Vigne au Roy” Bourgogne Hautes-Côtes de Nuits\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bourgogne Hautes-Côtes de Nuits, Côtes de Nuits, Bourgogne, France $30\u003c/em>\u003cbr>\nIt can be really hard to find relatively affordable and characterful Pinot Noir from Burgundy, which can make sense given its temperamental nature. This hits the spot, though, with a combination of ripe strawberries and black cherries along with a hint of cola that, dare I say, almost gives it a hint of California. Dry and lithe, silky and fresh, opening up to an earthy savory quality. I wouldn’t pair this with a steak, but it’s versatile enough for a backyard BBQ.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 7, airs Wednesday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, the guests begin their culinary journey in Berkeley at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong>. Established in 2023, Eggy’s lives up to its name with a variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts. Next, guests stop by \u003cstrong>La Gare\u003c/strong> in Santa Rosa, a romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979. Then, \u003cstrong>Lao Table\u003c/strong> in San Francisco brings the bold and colorful flavors of Laos to the Bay. Here, contemporary cooking techniques create flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22267\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22267\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ed Locker, Jean Calixto and Danielle Cheiken from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eggysneighborhoodkitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Eggy’s Neighborhood Kitchen \u003c/span>\u003c/strong>(Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lagarerestaurant.com/\">\u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://laotablesf.com\">\u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.iconic-spirits.com/awayuki-gin\">\u003cspan style=\"color: #339966\">\u003cstrong>Awayuki Strawberry Flavored Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Nara Prefecture, Japan $40\u003c/em>\u003cbr>\nBeautifully perfumed, starting somewhere in between strawberry ice cream and dried roses, while juniper fills out the bass notes. Just as two-toned on the palate as the floral character gives way to a strawberry ribbon, before ending dry and herbal. Not for the lover of the traditional, which means this is perfect for me. Literally Doja Cat and SZA’s “Kiss Me More” in liquid form. Lovely on its own, on the rocks, or with seltzer.\u003c/p>\n\u003cp>\u003ca href=\"https://www.cantinecastellodiverduno.it/en/portfolio/s-ciopet/\">\u003cspan style=\"color: #339966\">\u003cstrong>Castello di Verduno 2019 “S-ciopét” Rosato Dosaggio Zero\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Piemonte, Italy $54\u003cbr>\n\u003c/em>I’m definitely always down for alternative, off-the-beaten path sparkling wines. This beautiful onion skin hue gives notes of apricot, orange zest, a hint of nuts, and a touch of dried red fruit on the nose. It’s much less shy on the palate with a striking combination of red apple, raspberries, and lemon, a bolt of acidity giving way to a runway of savory yeast. Dry and lively: unique enough to enjoy on its own, but hefty enough to stand up to a charcuterie board.\u003c/p>\n\u003cp>\u003ca href=\"https://www.reverdito.it/en/vino/langhe-nascetta-doc/\">\u003cstrong>\u003cspan style=\"color: #339966\">Reverdito 2022 Nascetta\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Langhe, Piemonte, Italy $21\u003c/em>\u003cbr>\nPale lemon color with an initial swirl of intense pear, citrus, and stone fruit on the nose, opening up with some honey, and accented by a hint of sea spray. The equally expressive palate almost gives a slight sensation of freshly-squeezed orange juice, down to the scant herbaceousness of the zest, finishing with an pleasant bitterness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 7, airs Wednesday, July 24, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, the guests begin their culinary journey in Berkeley at \u003cstrong>Eggy’s Neighborhood Kitchen\u003c/strong>. Established in 2023, Eggy’s lives up to its name with a variety of delicious breakfast go-tos, ranging from churro waffles to chilaquiles, and Bellinis to benedicts. Next, guests stop by \u003cstrong>La Gare\u003c/strong> in Santa Rosa, a romantic hideaway that stays true to its Swiss-French roots, serving decadent European fare since 1979. Then, \u003cstrong>Lao Table\u003c/strong> in San Francisco brings the bold and colorful flavors of Laos to the Bay. Here, contemporary cooking techniques create flavorful Laotian dishes like panang lamb curry, a thick curry lamb stew with kaffir lime leaves.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22267\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22267\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_group02-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Ed Locker, Jean Calixto and Danielle Cheiken from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eggysneighborhoodkitchen.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Eggy’s Neighborhood Kitchen \u003c/span>\u003c/strong>(Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lagarerestaurant.com/\">\u003cstrong>La Gare\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://laotablesf.com\">\u003cstrong>Lao Table\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22268\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg\" alt=\"\" width=\"640\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait.jpg 640w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/joshdecolongonportrait-160x200.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>My name is Josh Decolongon, and I’m the \u003ca href=\"https://www.kqed.org/author/jdecolongon\">audience engagement producer\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. For this episode, I’m helping out \u003ca href=\"https://www.kqed.org/checkplease/host-biography\">host\u003c/a> Leslie Sbrocco with some tasting notes on the wine, beer and spirits the guests and Leslie had on set during the taping of the show!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22269\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1907_Wines.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.iconic-spirits.com/awayuki-gin\">\u003cspan style=\"color: #339966\">\u003cstrong>Awayuki Strawberry Flavored Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Nara Prefecture, Japan $40\u003c/em>\u003cbr>\nBeautifully perfumed, starting somewhere in between strawberry ice cream and dried roses, while juniper fills out the bass notes. Just as two-toned on the palate as the floral character gives way to a strawberry ribbon, before ending dry and herbal. Not for the lover of the traditional, which means this is perfect for me. Literally Doja Cat and SZA’s “Kiss Me More” in liquid form. Lovely on its own, on the rocks, or with seltzer.\u003c/p>\n\u003cp>\u003ca href=\"https://www.cantinecastellodiverduno.it/en/portfolio/s-ciopet/\">\u003cspan style=\"color: #339966\">\u003cstrong>Castello di Verduno 2019 “S-ciopét” Rosato Dosaggio Zero\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Piemonte, Italy $54\u003cbr>\n\u003c/em>I’m definitely always down for alternative, off-the-beaten path sparkling wines. This beautiful onion skin hue gives notes of apricot, orange zest, a hint of nuts, and a touch of dried red fruit on the nose. It’s much less shy on the palate with a striking combination of red apple, raspberries, and lemon, a bolt of acidity giving way to a runway of savory yeast. Dry and lively: unique enough to enjoy on its own, but hefty enough to stand up to a charcuterie board.\u003c/p>\n\u003cp>\u003ca href=\"https://www.reverdito.it/en/vino/langhe-nascetta-doc/\">\u003cstrong>\u003cspan style=\"color: #339966\">Reverdito 2022 Nascetta\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Langhe, Piemonte, Italy $21\u003c/em>\u003cbr>\nPale lemon color with an initial swirl of intense pear, citrus, and stone fruit on the nose, opening up with some honey, and accented by a hint of sea spray. The equally expressive palate almost gives a slight sensation of freshly-squeezed orange juice, down to the scant herbaceousness of the zest, finishing with an pleasant bitterness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 6, airs Tuesday, July 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located inside the Oakland Museum of California, \u003cstrong>Town Fare by Michele McQueen\u003c/strong> specializes in creative takes on comforting soul food – think sweet potato waffles and low country shrimp and grits. Next up comes \u003cstrong>La Traviata\u003c/strong> in San Francisco’s Mission District, where Italian classics like prosciutto e melone and lasagna bolognese are served with a lively side of opera music. Lastly, San Francisco’s \u003cstrong>Piglet & Co.\u003c/strong> brings guests a non-traditional twist on sumptuous Taiwanese flavors, from mala BBQ pork ribs to honey walnut shrimp pork toast. Reporter Cecilia Phillips rounds out this week’s episode with a visit to the \u003cstrong>Redwood City Kiwanis Farmers Market\u003c/strong>, the oldest farmers market on the Peninsula.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22258\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Nik Dehejia, Carly Schwartz and Andrew Kaufteil from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://townfarecafe.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Town Fare by Michele McQueen \u003c/span>\u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://orderlatraviata.com\">\u003cstrong>La Traviata\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pigletandco.com\">\u003cstrong>Piglet & Co.\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22259\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg\" alt=\"\" width=\"2021\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg 2021w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-800x1013.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1020x1292.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-160x203.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-768x973.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1213x1536.jpg 1213w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1617x2048.jpg 1617w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1920x2432.jpg 1920w\" sizes=\"(max-width: 2021px) 100vw, 2021px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.esporao.com/en/\">\u003cspan style=\"color: #339966\">2022 Esporão Reserva Branco\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Alentejo, Portugal $23\u003c/em>\u003cbr>\nAs a lover of Portuguese wines, I constantly recommend them for a combination of uniqueness, quality, and affordability. One of my top picks for all three of these criteria are the wines from Esporão. Their Reserva line hailing from an area called the Alentejo, truly represents Portugal in a glass. This lusciously fresh white is crafted from a blend of local grape varieties named Antão Vaz, Arinto, and Roupeiro. What results is a wine with vibrancy and complexity that pairs with a variety of dishes including delicate grilled fish and spicy pulled pork. Dry yet fruity, it’s a white wine for warm days and cool nights.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://lapostollewines.com/en/home/\">2022 Lapostolle ‘Grand Selection’ Sauvignon Blanc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Valle Del Rapel, Chile $15\u003c/em>\u003cbr>\nHaving had the privilege to travel to Chile multiple times, one of my most memorable visits was to Lapostolle’s winery in Apalta. Founded in 1994 by French owners Alexandra Marnier Lapostolle and her husband Cyril de Bournet, of the famed, centuries-old French wine and spirits family, Lapostolle has become a key player in Chile. Their Chilean wines range from affordable sippers to collectable bottles ranking among the world’s best. As the winery says, their wines are French in essence, Chilean by birth. This lively, lovely Sauvignon Blanc certainly encapsulates that phrase. The white’s crisp, citrus flavors are accented by mineral-laden complexity. A classic yet affordable sipper that ranks among my “best value whites” on the market today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.dallaterra.com/tech-sheet/tenuta-whitaker-mozia-grillo-sicilia-doc\">\u003cspan style=\"color: #339966\">2022 Tenuta Whitaker ‘Mozia’ Grillo\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Sicilia DOC, Italy $30\u003c/em>\u003cbr>\nGrillo (\u003cem>pronounced GREE-low\u003c/em>) from Sicily is a hidden treasure in the world of white wine. A local grape variety known for producing fortified Marsala, the last decade has seen a rise in dry versions from Sicily. The Mozia Grillo, however, is a culinary treasure. Full-bodied with peach flavors and floral, herbal aromas, it’s a singular white that is meant to savor alone or with food. Why is it so special? Mozia is a small island in the Marsala lagoon in Sicily. In the 1800’s the Whitaker family bought the historic island. They partnered with highly regarded Sicilian wine producer, Tasca d’Almerita, to make a limited amount of Grillo from Mozia. A beauty to sip.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 6, airs Tuesday, July 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located inside the Oakland Museum of California, \u003cstrong>Town Fare by Michele McQueen\u003c/strong> specializes in creative takes on comforting soul food – think sweet potato waffles and low country shrimp and grits. Next up comes \u003cstrong>La Traviata\u003c/strong> in San Francisco’s Mission District, where Italian classics like prosciutto e melone and lasagna bolognese are served with a lively side of opera music. Lastly, San Francisco’s \u003cstrong>Piglet & Co.\u003c/strong> brings guests a non-traditional twist on sumptuous Taiwanese flavors, from mala BBQ pork ribs to honey walnut shrimp pork toast. Reporter Cecilia Phillips rounds out this week’s episode with a visit to the \u003cstrong>Redwood City Kiwanis Farmers Market\u003c/strong>, the oldest farmers market on the Peninsula.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22258\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_group2-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Nik Dehejia, Carly Schwartz and Andrew Kaufteil from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://townfarecafe.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Town Fare by Michele McQueen \u003c/span>\u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://orderlatraviata.com\">\u003cstrong>La Traviata\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pigletandco.com\">\u003cstrong>Piglet & Co.\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22259\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg\" alt=\"\" width=\"2021\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-scaled.jpg 2021w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-800x1013.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1020x1292.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-160x203.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-768x973.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1213x1536.jpg 1213w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1617x2048.jpg 1617w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1906_wines-1920x2432.jpg 1920w\" sizes=\"(max-width: 2021px) 100vw, 2021px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 5, airs Monday, July 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>First up, East Coast meets West Coast at \u003cstrong>LITA\u003c/strong> in Walnut Creek, where guests enjoy Caribbean-Latin staples with Miami influences. Then, in Emeryville at \u003cstrong>Simurgh Bakery & Cafe\u003c/strong> come Turkish delights featuring twists on baklava, bagels and borek, all made fresh daily. Last up, guests visit \u003cstrong>Porterhouse\u003c/strong>, a classic steakhouse nestled in San Mateo that serves up dry-aged steaks and sensational flambées.\u003c/p>\n\u003cfigure id=\"attachment_22248\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22248\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tina Wentworth, Justin Mallet and Thuy Nguyen from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://litawalnutcreek.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>LITA \u003c/span>\u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simurghbakery.com/cafe\">\u003cstrong>Simurgh Bakery & Cafe\u003c/strong> (Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://porterhousesanmateo.com\">\u003cstrong>Porterhouse\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22253\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg\" alt=\"\" width=\"800\" height=\"755\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1020x962.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-160x151.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-768x725.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1536x1449.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-2048x1932.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1920x1811.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located on the southeastern tip of Australia, Victoria is home to more than 21 wine subregions. These include famed places and styles from the Yarra Valley, Mornington Peninsula and Rutherglen. A coastal area where mountain ranges lead to expansive plains dotted by lakes, creeks, and rivers, this cool-climate growing region produces wines known for their diversity, intensity, and elegance.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://zilziewinesusa.com\">\u003cspan style=\"color: #339966\">\u003cb>2023 Zilzie Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $19\u003c/em>\u003cbr>\nFour generations of the Forbes family have lived with their agricultural roots firmly planted in Victoria. In the early 1980’s Ian and Ross Forbes planted vineyards, which redefined their family’s future as vintners. Their wines hit the mark with mouthwatering complexity. This crisp, zesty Sauvignon Blanc smacks of citrus with hints of herbal freshness. It’s a perfect pairing with spicy fare, grilled fish, and green or fruit salads.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Ladies who Shoot their Lunch’ Wild Ferment Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $35\u003c/em>\u003cbr>\nHaving fun with wine is a Fowles family trademark. Their ‘Ladies who Shoot their Lunch’ wines pay tribute to the family’s farming and hunting heritage. They are crafted with the goal of complementing the earthy, intense flavors of wild game. This full-bodied Chardonnay overflows with tropical stone fruit aromas of peach and mango tempered on the palate with a kick of minerality and a kiss of spicy oak. Fermented with wild yeast, which adds layers of flavor, this delicious Chardonnay is ideal to sip alone or with hearty fare.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Farm to Table’ Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $18\u003cbr>\n\u003c/em>The Fowles are a family of sheep farmers and grape growers. Dating to the early 1830s, their homestead in Victoria gives a rare glimpse of Australia’s agricultural past. Located in the rugged Strathbogie Ranges, the wines hailing from this cool-climate region capture food-friendly vibrancy along with palate-pleasing ripeness. This strawberry-scented beauty is layered with spice and a hint of rose petal earthiness. Elegant and juicy, it not only pairs with pork (as the whimsical label indicates) but also with fatty fish dishes and grilled mushroom and red pepper kabobs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.Chalmers.com.au\">2021 Chalmers Nero d’Avola\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Heathcote, Victoria, Australia $29\u003c/em>\u003cbr>\nNot only winemakers, the Chalmers family also sports titles of sustainable vineyard growers and grape vine nursery owners. They focus on crafting and growing Italian grape varieties out of passion and serendipity. Nero d’Avola normally hails from Sicily in Italy, but the Chalmers’ unique version captures the light and lovely side of the hearty red grape. Bright berry flavors combine with earthy aromas and a touch of floral notes in a racy red that can be chilled and enjoyed for warm weather sipping.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: LITA, Simurgh Bakery and Cafe, Porterhouse | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 5, airs Monday, July 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>First up, East Coast meets West Coast at \u003cstrong>LITA\u003c/strong> in Walnut Creek, where guests enjoy Caribbean-Latin staples with Miami influences. Then, in Emeryville at \u003cstrong>Simurgh Bakery & Cafe\u003c/strong> come Turkish delights featuring twists on baklava, bagels and borek, all made fresh daily. Last up, guests visit \u003cstrong>Porterhouse\u003c/strong>, a classic steakhouse nestled in San Mateo that serves up dry-aged steaks and sensational flambées.\u003c/p>\n\u003cfigure id=\"attachment_22248\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22248\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tina Wentworth, Justin Mallet and Thuy Nguyen from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://litawalnutcreek.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>LITA \u003c/span>\u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simurghbakery.com/cafe\">\u003cstrong>Simurgh Bakery & Cafe\u003c/strong> (Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://porterhousesanmateo.com\">\u003cstrong>Porterhouse\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22253\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg\" alt=\"\" width=\"800\" height=\"755\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1020x962.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-160x151.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-768x725.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1536x1449.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-2048x1932.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1920x1811.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located on the southeastern tip of Australia, Victoria is home to more than 21 wine subregions. These include famed places and styles from the Yarra Valley, Mornington Peninsula and Rutherglen. A coastal area where mountain ranges lead to expansive plains dotted by lakes, creeks, and rivers, this cool-climate growing region produces wines known for their diversity, intensity, and elegance.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://zilziewinesusa.com\">\u003cspan style=\"color: #339966\">\u003cb>2023 Zilzie Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $19\u003c/em>\u003cbr>\nFour generations of the Forbes family have lived with their agricultural roots firmly planted in Victoria. In the early 1980’s Ian and Ross Forbes planted vineyards, which redefined their family’s future as vintners. Their wines hit the mark with mouthwatering complexity. This crisp, zesty Sauvignon Blanc smacks of citrus with hints of herbal freshness. It’s a perfect pairing with spicy fare, grilled fish, and green or fruit salads.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Ladies who Shoot their Lunch’ Wild Ferment Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $35\u003c/em>\u003cbr>\nHaving fun with wine is a Fowles family trademark. Their ‘Ladies who Shoot their Lunch’ wines pay tribute to the family’s farming and hunting heritage. They are crafted with the goal of complementing the earthy, intense flavors of wild game. This full-bodied Chardonnay overflows with tropical stone fruit aromas of peach and mango tempered on the palate with a kick of minerality and a kiss of spicy oak. Fermented with wild yeast, which adds layers of flavor, this delicious Chardonnay is ideal to sip alone or with hearty fare.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Farm to Table’ Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $18\u003cbr>\n\u003c/em>The Fowles are a family of sheep farmers and grape growers. Dating to the early 1830s, their homestead in Victoria gives a rare glimpse of Australia’s agricultural past. Located in the rugged Strathbogie Ranges, the wines hailing from this cool-climate region capture food-friendly vibrancy along with palate-pleasing ripeness. This strawberry-scented beauty is layered with spice and a hint of rose petal earthiness. Elegant and juicy, it not only pairs with pork (as the whimsical label indicates) but also with fatty fish dishes and grilled mushroom and red pepper kabobs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.Chalmers.com.au\">2021 Chalmers Nero d’Avola\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Heathcote, Victoria, Australia $29\u003c/em>\u003cbr>\nNot only winemakers, the Chalmers family also sports titles of sustainable vineyard growers and grape vine nursery owners. They focus on crafting and growing Italian grape varieties out of passion and serendipity. Nero d’Avola normally hails from Sicily in Italy, but the Chalmers’ unique version captures the light and lovely side of the hearty red grape. Bright berry flavors combine with earthy aromas and a touch of floral notes in a racy red that can be chilled and enjoyed for warm weather sipping.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area Returns for a Four-Course Serving of Back-to-Back Episodes in July!",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
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"tuneIn": "https://tunein.com/radio/Says-You-p480/",
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},
"science-friday": {
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"raceDescription": "Top two candidates advance to general election.",
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"raceDescription": "Top two candidates advance to general election.",
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"raceDescription": "Top two candidates advance to general election.",
"raceReadTheStory": "https://www.kqed.org/elections/results/california/state-assembly-23rd-district"
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"raceName": "State Assembly, District 26",
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"raceName": "State Assembly, District 28",
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"id": "6010",
"raceName": "State Assembly, District 4",
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"raceDescription": "Top two candidates advance to general election.",
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"raceDescription": "Top two candidates advance to general election.",
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"raceDescription": "Top two candidates advance to general election.",
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"raceDescription": "Top two candidates advance to general election.",
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{
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"raceName": "State Senate, District 15",
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"raceName": "U.S. Senate (Partial/Unexpired Term)",
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"id": "AlamedaJudge5",
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"location": "Alameda",
"raceName": "Superior Court Judge, Office 5",
"raceDescription": "Top candidate wins seat.",
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"raceType": "top1",
"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
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"candidates": [
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"location": "Alameda",
"raceName": "Superior Court Judge, Office 12",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 240853,
"candidates": [
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{
"candidateName": "Michael P. Johnson",
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"type": "localRace",
"location": "Alameda",
"raceName": "Board of Education, Trustee Area 2",
"raceDescription": "Top candidate wins seat.",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 33580,
"candidates": [
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"candidateName": "Angela Normand",
"candidateIncumbent": true,
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"type": "localRace",
"location": "Alameda",
"raceName": "Board of Education, Trustee Area 5",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 26072,
"candidates": [
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"candidateName": "Guadalupe \"Lupe\" Angulo",
"candidateIncumbent": false,
"candidateParty": "",
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{
"candidateName": "Janevette Cole",
"candidateIncumbent": true,
"candidateParty": "",
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"candidateName": "Joe Orlando Ramos",
"candidateIncumbent": false,
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"id": "AlamedaBoard6",
"type": "localRace",
"location": "Alameda",
"raceName": "Board of Education, Trustee Area 6",
"raceDescription": "Top candidate wins seat.",
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"timeUpdated": "7:02 PM",
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"totalVotes": 30864,
"candidates": [
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"candidateName": "Eileen McDonald",
"candidateIncumbent": true,
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"location": "Alameda",
"raceName": "Board of Supervisors, District 1",
"raceDescription": "Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 41038,
"candidates": [
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"candidates": [
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"timeUpdated": "7:02 PM",
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"candidates": [
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"candidateIncumbent": true,
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"raceReadTheStory": "https://www.kqed.org/elections/results/alameda/supervisor-5th-district",
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"timeUpdated": "7:02 PM",
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"candidates": [
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{
"candidateName": "Nikki Fortunato Bas",
"candidateIncumbent": false,
"candidateParty": "",
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{
"candidateName": "John J. Bauters",
"candidateIncumbent": false,
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"candidateName": "Ken Berrick",
"candidateIncumbent": false,
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"voteCount": 7520
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{
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"candidateIncumbent": false,
"candidateParty": "",
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{
"candidateName": "Gregory Hodge",
"candidateIncumbent": false,
"candidateParty": "",
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"candidateName": "Chris Moore",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7428
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{
"candidateName": "Gerald Pechenuk",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 305
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{
"candidateName": "Lorrel Plimier",
"candidateIncumbent": false,
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
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"candidateIncumbent": true,
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"candidateName": "Seema Badar",
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"candidateParty": "",
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"location": "Alameda",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 59227,
"candidates": [
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"timeUpdated": "7:02 PM",
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"timeUpdated": "7:02 PM",
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"candidates": [
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"candidateIncumbent": false,
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 79797,
"candidates": [
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"candidateIncumbent": false,
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"location": "Alameda",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 22692,
"candidates": [
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"candidateParty": "",
"voteCount": 17280
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"candidateIncumbent": false,
"candidateParty": "",
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"type": "localRace",
"location": "Alameda",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 4855,
"candidates": [
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3673
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1182
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"type": "localRace",
"location": "Alameda",
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"raceType": "yesNo",
"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 5898,
"candidates": [
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4651
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"candidateIncumbent": false,
"candidateParty": "",
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"type": "localRace",
"location": "Alameda",
"raceName": "Measure H",
"raceDescription": "Berkeley Unified School District. Parcel tax. Passes with 2/3 vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 33331,
"candidates": [
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 29418
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3913
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"AlamedaMeasureI": {
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"type": "localRace",
"location": "Alameda",
"raceName": "Measure I",
"raceDescription": "Hayward Unified School District. School bond. Passes with 55% vote.",
"raceReadTheStory": "",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 21929,
"candidates": [
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"candidateParty": "",
"voteCount": 14151
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7778
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"location": "Alameda",
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"timeUpdated": "7:02 PM",
"dateUpdated": "April 1, 2024",
"totalVotes": 12338,
"candidates": [
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"candidateParty": "",
"voteCount": 7784
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4554
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"type": "localRace",
"location": "Contra Costa",
"raceName": "Board of Supervisors, District 2",
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"raceType": "yesNo",
"timeUpdated": "6:45 PM",
"dateUpdated": "March 28, 2024",
"totalVotes": 45776,
"candidates": [
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"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 45776
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"type": "localRace",
"location": "Contra Costa",
"raceName": "Board of Supervisors, District 3",
"raceDescription": "Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "6:45 PM",
"dateUpdated": "March 28, 2024",
"totalVotes": 25120,
"candidates": [
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"candidateIncumbent": true,
"candidateParty": "",
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"CCD5": {
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"type": "localRace",
"location": "Contra Costa",
"raceName": "Board of Supervisors, District 5",
"raceDescription": "Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.",
"raceReadTheStory": "https://www.kqed.org/elections/results/contracosta/supervisor-5th-district",
"raceType": "top2",
"timeUpdated": "6:45 PM",
"dateUpdated": "March 28, 2024",
"totalVotes": 37045,
"candidates": [
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"candidateName": "Mike Barbanica",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14338
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{
"candidateName": "Jelani Killings",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5683
},
{
"candidateName": "Shanelle Scales-Preston",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 12993
},
{
"candidateName": "Iztaccuauhtli Hector Gonzalez",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4031
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},
"CCMeasureA": {
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"type": "localRace",
"location": "Contra Costa",
"raceName": "Measure A",
"raceDescription": "Martinez. Appoint City Clerk. Passes with a majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "6:45 PM",
"dateUpdated": "March 28, 2024",
"totalVotes": 11513,
"candidates": [
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"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7554
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"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3959
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"dateUpdated": "March 21, 2024",
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"dateUpdated": "April 4, 2024",
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{
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{
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]
},
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Brian Donahue",
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{
"candidateName": "Walter Pizarro",
"candidateIncumbent": false,
"candidateParty": "",
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{
"candidateName": "John T. Van Geffen",
"candidateIncumbent": true,
"candidateParty": "",
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]
},
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"candidateParty": "",
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{
"candidateName": "Rinu Nair",
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]
},
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{
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{
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{
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"candidateParty": "",
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{
"candidateName": "Simon “Peter” Gutierrez Bufete",
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{
"candidateName": "Calyn Kelley",
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{
"candidateName": "Tom Wong",
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]
},
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{
"candidateName": "Surekha Shekar",
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]
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Amanda Pepper",
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{
"candidateName": "Jean Paulsen",
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},
{
"candidateName": "Tara Boyce",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Christiaan Vandenheuvel",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Deena Kaplanis",
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]
},
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"location": "Alameda",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
"candidateName": "Patricio R. Urbi",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Jatinder (JP) K. Sahi",
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]
},
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"location": "Alameda",
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"raceDescription": "Top candidate wins seat. ",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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},
{
"candidateName": "Michelle Parnala",
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]
},
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"location": "Alameda",
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"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5229,
"candidates": [
{
"candidateName": "Lydia Idem",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Michael Gonzales",
"candidateIncumbent": true,
"candidateParty": "",
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]
},
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"location": "Alameda",
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"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 32762,
"candidates": [
{
"candidateName": "Aiden Hill",
"candidateIncumbent": true,
"candidateParty": "",
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},
{
"candidateName": "Vikas Minglani",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Gabriel Anguiano Jr.",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Austin Block",
"candidateIncumbent": false,
"candidateParty": "",
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},
{
"candidateName": "Phuong Nguyen",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 6250
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]
},
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"location": "Alameda",
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"raceDescription": "Top candidate wins seat. ",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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"candidateParty": "",
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},
{
"candidateName": "Kelly Mokashi",
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"candidateParty": "",
"voteCount": 3959
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]
},
"AlamedaPleasantonUnifiedSchoolDistrictGoverningBoardArea4": {
"id": "AlamedaPleasantonUnifiedSchoolDistrictGoverningBoardArea4",
"type": "localRace",
"location": "Alameda",
"raceName": "Pleasanton Unified School District Governing Board, Area 4",
"raceDescription": "Top candidate wins seat. ",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
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"candidateParty": "",
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},
{
"candidateName": "Charlie Jones",
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"candidateParty": "",
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]
},
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"id": "AlamedaSanLorenzoUnifiedSchoolDistrictGoverningBoardArea5",
"type": "localRace",
"location": "Alameda",
"raceName": "San Lorenzo Unified School District Governing Board, Area 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 3704,
"candidates": [
{
"candidateName": "Alicia Gonzalez",
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"candidateParty": "",
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},
{
"candidateName": "Penny Peck",
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"candidateParty": "",
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]
},
"AlamedaSunolGlenUnifiedSchoolDistrictGoverningBoard": {
"id": "AlamedaSunolGlenUnifiedSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Alameda",
"raceName": "Sunol Glen Unified School District Governing Board",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 633,
"candidates": [
{
"candidateName": "Ryan Jergensen",
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"candidateParty": "",
"voteCount": 264
},
{
"candidateName": "Erin Choin",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 369
}
]
},
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"id": "AlamedaBoardofSupervisorsDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Board of Supervisors, District 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 141989,
"candidates": [
{
"candidateName": "John J. Bauters",
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"candidateParty": "",
"voteCount": 70782
},
{
"candidateName": "Nikki Fortunato Bas",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 71207
}
]
},
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"id": "AlamedaAlamedaCityCouncil",
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"location": "Alameda",
"raceName": "Alameda City Council",
"raceDescription": "Top two candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 61752,
"candidates": [
{
"candidateName": "Trish Herrera Spencer",
"candidateIncumbent": true,
"candidateParty": "",
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},
{
"candidateName": "Thushan Amarasiriwardena",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13049
},
{
"candidateName": "Michele Pryor",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16396
},
{
"candidateName": "Greg Boller",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14208
},
{
"candidateName": "Steve Slauson",
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"candidateParty": "",
"voteCount": 6013
}
]
},
"AlamedaAlamedaAuditor": {
"id": "AlamedaAlamedaAuditor",
"type": "localRace",
"location": "Alameda",
"raceName": "Alameda Auditor",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 27772,
"candidates": [
{
"candidateName": "Kevin R. Kearney",
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"candidateParty": "",
"voteCount": 27772
}
]
},
"AlamedaAlamedaTreasurer": {
"id": "AlamedaAlamedaTreasurer",
"type": "localRace",
"location": "Alameda",
"raceName": "Alameda Treasurer",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 27514,
"candidates": [
{
"candidateName": "Kevin Kennedy",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 27514
}
]
},
"AlamedaBerkeleyRentStabilizationBoardCommissioner": {
"id": "AlamedaBerkeleyRentStabilizationBoardCommissioner",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley Rent Stabilization Board Commissioner",
"raceDescription": "Top four candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top4",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 138269,
"candidates": [
{
"candidateName": "Alfred Twu",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 22942
},
{
"candidateName": "Carole Marasovic",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19557
},
{
"candidateName": "Xavier Johnson",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 26978
},
{
"candidateName": "Avery Arbaugh",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19825
},
{
"candidateName": "Andy Kelley",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 23373
},
{
"candidateName": "Dominique Walker",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 25594
}
]
},
"AlamedaBerkeleySchoolDirector": {
"id": "AlamedaBerkeleySchoolDirector",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley School Director",
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"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 84804,
"candidates": [
{
"candidateName": "Norma J.F. Harrison",
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"candidateParty": "",
"voteCount": 3121
},
{
"candidateName": "Jen Corn",
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"candidateParty": "",
"voteCount": 30836
},
{
"candidateName": "Laura Babitt",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 22061
},
{
"candidateName": "Ana Vasudeo",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 25743
},
{
"candidateName": "Adbur Sikder",
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"candidateParty": "",
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}
]
},
"AlamedaDublinMayor": {
"id": "AlamedaDublinMayor",
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"location": "Alameda",
"raceName": "Dublin Mayor",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 25515,
"candidates": [
{
"candidateName": "Tom Evans",
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"candidateParty": "",
"voteCount": 8278
},
{
"candidateName": "Sherry Hu",
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"candidateParty": "",
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},
{
"candidateName": "Jean Josey",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 7138
},
{
"candidateName": "Shawn Costello",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 825
}
]
},
"AlamedaDublinCityCouncilArea1": {
"id": "AlamedaDublinCityCouncilArea1",
"type": "localRace",
"location": "Alameda",
"raceName": "Dublin City Council, Area 1",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6133,
"candidates": [
{
"candidateName": "Michael McCorriston",
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"candidateParty": "",
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}
]
},
"AlamedaDublinCityCouncilArea3": {
"id": "AlamedaDublinCityCouncilArea3",
"type": "localRace",
"location": "Alameda",
"raceName": "Dublin City Council, Area 3",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 4752,
"candidates": [
{
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"candidateParty": "",
"voteCount": 2305
},
{
"candidateName": "John Morada",
"candidateIncumbent": true,
"candidateParty": "",
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]
},
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"id": "AlamedaEmeryvilleCityCouncil",
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"location": "Alameda",
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"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 10943,
"candidates": [
{
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"candidateParty": "",
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},
{
"candidateName": "Sam Gould",
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"candidateParty": "",
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},
{
"candidateName": "Mia Esperanza Brown",
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"candidateParty": "",
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},
{
"candidateName": "Sukhdeep Kaur",
"candidateIncumbent": true,
"candidateParty": "",
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},
{
"candidateName": "Courtney Welch",
"candidateIncumbent": true,
"candidateParty": "",
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},
{
"candidateName": "Matthew Solomon",
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"candidateParty": "",
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}
]
},
"AlamedaFremontMayor": {
"id": "AlamedaFremontMayor",
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"location": "Alameda",
"raceName": "Fremont Mayor",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 77400,
"candidates": [
{
"candidateName": "Rohan Marfatia",
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"candidateParty": "",
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},
{
"candidateName": "Vinnie Bacon",
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"candidateParty": "",
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},
{
"candidateName": "Hiu Ng",
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"candidateParty": "",
"voteCount": 6910
},
{
"candidateName": "Raj Salwan",
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"candidateParty": "",
"voteCount": 36435
}
]
},
"AlamedaFremontCityCouncilDistrict1": {
"id": "AlamedaFremontCityCouncilDistrict1",
"type": "localRace",
"location": "Alameda",
"raceName": "Fremont City Council, District 1",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 11787,
"candidates": [
{
"candidateName": "Teresa Keng",
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"candidateParty": "",
"voteCount": 7471
},
{
"candidateName": "Pravesh Kumar",
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"candidateParty": "",
"voteCount": 1767
},
{
"candidateName": "Ranvir Sandhu",
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"candidateParty": "",
"voteCount": 2549
}
]
},
"AlamedaFremontCityCouncilDistrict5": {
"id": "AlamedaFremontCityCouncilDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Fremont City Council, District 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 15666,
"candidates": [
{
"candidateName": "Sterling Jefferson Engle",
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"candidateParty": "",
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},
{
"candidateName": "Chandra Wagh",
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"candidateParty": "",
"voteCount": 5265
},
{
"candidateName": "Yajing Zhang",
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"candidateParty": "",
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}
]
},
"AlamedaFremontCityCouncilDistrict6": {
"id": "AlamedaFremontCityCouncilDistrict6",
"type": "localRace",
"location": "Alameda",
"raceName": "Fremont City Council, District 6",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 11269,
"candidates": [
{
"candidateName": "Raymond Liu",
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"candidateParty": "",
"voteCount": 5655
},
{
"candidateName": "Teresa Cox",
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"candidateParty": "",
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}
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},
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"timeUpdated": "9:01 PM",
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{
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"candidateParty": "",
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{
"candidateName": "Ray Bonilla Jr.",
"candidateIncumbent": true,
"candidateParty": "",
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{
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"candidateParty": "",
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{
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},
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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},
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"id": "AlamedaLivermoreCityCouncilDistrict3",
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{
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{
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{
"candidateName": "Thomas Soules",
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"location": "Alameda",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Jason Miguel",
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{
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]
},
"AlamedaNewarkCityCouncilFullTerm": {
"id": "AlamedaNewarkCityCouncilFullTerm",
"type": "localRace",
"location": "Alameda",
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"raceReadTheStory": "",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
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{
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{
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"timeUpdated": "9:01 PM",
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{
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{
"candidateName": "Phil Bloxom",
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]
},
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"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "James Green",
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{
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{
"candidateName": "N. Sunny Bostrom-Fleming",
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]
},
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Max Roman",
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"candidateParty": "",
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{
"candidateName": "Victoria Rosenbaum",
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{
"candidateName": "Susy Struble",
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]
},
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{
"candidateName": "Karla Brown",
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]
},
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"id": "AlamedaPleasantonCityCouncilDistrict2",
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"location": "Alameda",
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Valerie Arkin",
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]
},
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"id": "AlamedaPleasantonCityCouncilDistrict4",
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"location": "Alameda",
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Matthew B. Gaidos",
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]
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"id": "AlamedaUnionCityMayor",
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"location": "Alameda",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
"candidateName": "Marcus Bourlard",
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"candidateParty": "",
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{
"candidateName": "Gary Singh",
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]
},
"AlamedaUnionCityCouncilDistrict1": {
"id": "AlamedaUnionCityCouncilDistrict1",
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"location": "Alameda",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
"candidateName": "Erin Robertson",
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{
"candidateName": "Lance Nishihira",
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]
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
"candidateName": "Shonda Goward",
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{
"candidateName": "A. Curtis Silva",
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]
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"raceType": "top1",
"timeUpdated": "9:01 PM",
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{
"candidateName": "Raymond Ojeda",
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]
},
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Joseph Grcar",
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]
},
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
"candidateName": "Dana Lang",
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]
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"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Joseph Grcar",
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{
"candidateName": "Daniel M. Akagi",
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{
"candidateName": "Kenneth Owen",
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{
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{
"candidateName": "Dave Sadoff",
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]
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Rich Halket",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
"candidateName": "Jim Oddie",
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{
"candidateName": "Alex Spehr",
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]
},
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"id": "AlamedaEBMUDDistrictDirectorWard6",
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"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
"candidateName": "Richard De Vera",
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]
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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{
"candidateName": "Shane Reisman",
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]
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"timeUpdated": "9:01 PM",
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{
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Luis Reynoso",
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]
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Joseph Grcar",
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{
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{
"candidateName": "Luis Reynoso",
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{
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{
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"timeUpdated": "9:01 PM",
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{
"candidateName": "Matt Bogdanowicz",
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{
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{
"candidateName": "Jacob Vital",
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]
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"timeUpdated": "9:01 PM",
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"candidateName": "Bob Glaze",
"candidateIncumbent": false,
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{
"candidateName": "Luis Reynoso",
"candidateIncumbent": false,
"candidateParty": "",
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"candidateName": "Damaris Villalobos-Galindo",
"candidateIncumbent": false,
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"dateUpdated": "Dec 3, 2024",
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"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"dateUpdated": "Dec 3, 2024",
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"AlamedaMeasureQ": {
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidateIncumbent": false,
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"raceReadTheStory": "",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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"AlamedaMeasureR": {
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"location": "Alameda",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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"AlamedaMeasureS": {
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"raceName": "Measure S",
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"raceReadTheStory": "",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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"AlamedaMeasureU": {
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"AlamedaMeasureV": {
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 53242,
"candidates": [
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"candidateParty": "",
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"candidateIncumbent": false,
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52536,
"candidates": [
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"AlamedaMeasureZ": {
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"location": "Alameda",
"raceName": "Measure Z",
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52929,
"candidates": [
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"candidateParty": "",
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"candidateIncumbent": false,
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"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52282,
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{
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"AlamedaMeasureBB": {
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52882,
"candidates": [
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"candidateIncumbent": false,
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"AlamedaMeasureCC": {
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 51633,
"candidates": [
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"AlamedaMeasureDD": {
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"location": "Alameda",
"raceName": "Measure DD",
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 49700,
"candidates": [
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"AlamedaMeasureEE": {
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"type": "localRace",
"location": "Alameda",
"raceName": "Measure EE",
"raceDescription": "Berkeley. Parcel tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52312,
"candidates": [
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"candidateParty": "",
"voteCount": 23873
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"candidateIncumbent": false,
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},
"AlamedaMeasureFF": {
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"location": "Alameda",
"raceName": "Measure FF",
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52489,
"candidates": [
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"voteCount": 31942
},
{
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"candidateIncumbent": false,
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"voteCount": 20547
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]
},
"AlamedaMeasureGG": {
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"location": "Alameda",
"raceName": "Measure GG",
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52229,
"candidates": [
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16178
},
{
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"candidateIncumbent": false,
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},
"AlamedaMeasureHH": {
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"type": "localRace",
"location": "Alameda",
"raceName": "Measure HH",
"raceDescription": "Berkeley. Indoor air quality. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 51108,
"candidates": [
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"candidateIncumbent": false,
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"voteCount": 22205
},
{
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"candidateIncumbent": false,
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"voteCount": 28903
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},
"AlamedaMeasureII": {
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"type": "localRace",
"location": "Alameda",
"raceName": "Measure II",
"raceDescription": "Dublin. Open Space Initiative. Passes with 50% vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 25701,
"candidates": [
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13649
},
{
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"candidateIncumbent": false,
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]
},
"AlamedaMeasureJJ": {
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"type": "localRace",
"location": "Alameda",
"raceName": "Measure JJ",
"raceDescription": "Dublin. Government accountability. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 25445,
"candidates": [
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19350
},
{
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"candidateIncumbent": false,
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"voteCount": 6095
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]
},
"AlamedaMeasureK1": {
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"type": "localRace",
"location": "Alameda",
"raceName": "Measure K1",
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 46707,
"candidates": [
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"voteCount": 38826
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{
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"candidateIncumbent": false,
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},
"AlamedaMeasureLL": {
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"type": "localRace",
"location": "Alameda",
"raceName": "Measure LL",
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"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 15814,
"candidates": [
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"voteCount": 12721
},
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"candidateIncumbent": false,
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"voteCount": 3093
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]
},
"AlamedaMeasureMM": {
"id": "AlamedaMeasureMM",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure MM",
"raceDescription": "Oakland. Wildfire protection zone. Passes with 2/3 vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 35275,
"candidates": [
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"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 25125
},
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"candidateIncumbent": false,
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]
},
"AlamedaMeasureNN": {
"id": "AlamedaMeasureNN",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure NN",
"raceDescription": "Oakland. Parking tax. Passes with 2/3 vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 159573,
"candidates": [
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"candidateParty": "",
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},
{
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"candidateIncumbent": false,
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}
]
},
"AlamedaMeasureOO": {
"id": "AlamedaMeasureOO",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure OO",
"raceDescription": "Oakland. Public ethics comission. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 150503,
"candidates": [
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"candidateIncumbent": false,
"candidateParty": "",
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},
{
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"candidateIncumbent": false,
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"voteCount": 40186
}
]
},
"AlamedaMeasurePP": {
"id": "AlamedaMeasurePP",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure PP",
"raceDescription": "Pleasanton. Sales tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 34880,
"candidates": [
{
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"candidateParty": "",
"voteCount": 15983
},
{
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"candidateIncumbent": false,
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"voteCount": 18897
}
]
},
"AlamedaMeasureQQ": {
"id": "AlamedaMeasureQQ",
"type": "localRace",
"location": "Alameda",
"raceName": "Measure QQ",
"raceDescription": "Union City. Gross receipts tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 24809,
"candidates": [
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"candidateParty": "",
"voteCount": 20249
},
{
"candidateName": "No",
"candidateIncumbent": false,
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"voteCount": 4560
}
]
},
"AlamedaAlbanyCityCouncil": {
"id": "AlamedaAlbanyCityCouncil",
"type": "localRace",
"location": "Alameda",
"raceName": "Albany City Council",
"raceDescription": "Top three candidates win seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7969,
"candidates": [
{
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"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2072
},
{
"candidateName": "Peggy (Margaret) McQuaid",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2150
},
{
"candidateName": "Jeremiah Garrett-Pinguelo",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 393
},
{
"candidateName": "Aaron Tiedemann",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1490
},
{
"candidateName": "Preston Jordan",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1864
}
]
},
"AlamedaAlbanyCityCouncilFinalRound": {
"id": "AlamedaAlbanyCityCouncilFinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Albany City Council Final Round",
"raceDescription": "Top three candidates win seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top3",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7865.9493,
"candidates": [
{
"candidateName": "Jennifer Hansen-Romero",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2002
},
{
"candidateName": "Peggy (Margaret) McQuaid",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2002
},
{
"candidateName": "Jeremiah Garrett-Pinguelo (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Aaron Tiedemann",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1823.9955
},
{
"candidateName": "Preston Jordan ",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2037.9538
}
]
},
"AlamedaAlbanyBoardofEducation": {
"id": "AlamedaAlbanyBoardofEducation",
"type": "localRace",
"location": "Alameda",
"raceName": "Albany Board of Education",
"raceDescription": "Top two candidates win seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7096,
"candidates": [
{
"candidateName": "Jolene Gazmen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1633
},
{
"candidateName": "Dayna Inkeles",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1972
},
{
"candidateName": "Brian L. Doss",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 718
},
{
"candidateName": "Veronica Davidson",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2773
}
]
},
"AlamedaAlbanyBoardofEducationFinalRound": {
"id": "AlamedaAlbanyBoardofEducationFinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Albany Board of Education Final Round",
"raceDescription": "Top two candidates win seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6949.5470000000005,
"candidates": [
{
"candidateName": "Jolene Gazmen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1997.5386
},
{
"candidateName": "Dayna Inkeles",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2569.0084
},
{
"candidateName": "Brian L. Doss (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Veronica Davidson",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2383
}
]
},
"AlamedaBerkeleyMayor": {
"id": "AlamedaBerkeleyMayor",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley Mayor",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 52493,
"candidates": [
{
"candidateName": "Adena Ishii",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19978
},
{
"candidateName": "Sophie Hahn",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19633
},
{
"candidateName": "Kate Harrison",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11853
},
{
"candidateName": "Naomi D. Pete",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 501
},
{
"candidateName": "Logan Bowie",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 528
}
]
},
"AlamedaBerkeleyMayorFinalRound": {
"id": "AlamedaBerkeleyMayorFinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley Mayor Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 49265,
"candidates": [
{
"candidateName": "Adena Ishii",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 25156
},
{
"candidateName": "Sophie Hahn",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 24109
},
{
"candidateName": "Kate Harrison (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Naomi D. Pete (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Logan Bowie (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"AlamedaBerkeleyCityCouncilDistrict2": {
"id": "AlamedaBerkeleyCityCouncilDistrict2",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 2",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6873,
"candidates": [
{
"candidateName": "Terry Taplin",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 4787
},
{
"candidateName": "Jenny Guarino",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2086
}
]
},
"AlamedaBerkeleyCityCouncilDistrict3": {
"id": "AlamedaBerkeleyCityCouncilDistrict3",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 3",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6344,
"candidates": [
{
"candidateName": "Deborah Matthews",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1526
},
{
"candidateName": "John “Chip” Moore",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1459
},
{
"candidateName": "Ben Bartlett",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3359
}
]
},
"AlamedaBerkeleyCityCouncilDistrict3FinalRound": {
"id": "AlamedaBerkeleyCityCouncilDistrict3FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 3 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6096,
"candidates": [
{
"candidateName": "Deborah Matthews",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1833
},
{
"candidateName": "John “Chip” Moore (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Ben Bartlett",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 4263
}
]
},
"AlamedaBerkeleyCityCouncilDistrict5": {
"id": "AlamedaBerkeleyCityCouncilDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 5",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 8585,
"candidates": [
{
"candidateName": "Nilang Gor",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1063
},
{
"candidateName": "Todd Andrew",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1721
},
{
"candidateName": "Shoshana O’Keefe",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5801
}
]
},
"AlamedaBerkeleyCityCouncilDistrict5FinalRound": {
"id": "AlamedaBerkeleyCityCouncilDistrict5FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 5 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 8262,
"candidates": [
{
"candidateName": "Nilang Gor (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Todd Andrew",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1995
},
{
"candidateName": "Shoshana O’Keefe",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6267
}
]
},
"AlamedaBerkeleyCityCouncilDistrict6": {
"id": "AlamedaBerkeleyCityCouncilDistrict6",
"type": "localRace",
"location": "Alameda",
"raceName": "Berkeley City Council, District 6",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7332,
"candidates": [
{
"candidateName": "Brent Blackaby",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4405
},
{
"candidateName": "Andy Katz",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2927
}
]
},
"AlamedaOaklandCityCouncilAtLarge": {
"id": "AlamedaOaklandCityCouncilAtLarge",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, At Large",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 143599,
"candidates": [
{
"candidateName": "Cristina “Tina” Tostado",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5406
},
{
"candidateName": "Charlene Wang",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 30485
},
{
"candidateName": "Mindy Ruth Pechenuk",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4835
},
{
"candidateName": "Rowena Brown",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 41871
},
{
"candidateName": "Nancy Sidebotham",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2254
},
{
"candidateName": "LeRonne L. Armstrong",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 39258
},
{
"candidateName": "Fabian Robinson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2794
},
{
"candidateName": "Shawn Danino",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 9695
},
{
"candidateName": "Kanitha Matoury",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5629
},
{
"candidateName": "Selika Thomas",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1372
}
]
},
"AlamedaOaklandCityCouncilAtLargeFinalRound": {
"id": "AlamedaOaklandCityCouncilAtLargeFinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, At Large Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 127094,
"candidates": [
{
"candidateName": "Cristina “Tina” Tostado (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Charlene Wang (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Mindy Ruth Pechenuk (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Rowena Brown",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 72315
},
{
"candidateName": "Nancy Sidebotham (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "LeRonne L. Armstrong",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 54779
},
{
"candidateName": "Fabian Robinson (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Shawn Danino (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Kanitha Matoury (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Selika Thomas (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"AlamedaOaklandCityCouncilDistrict1": {
"id": "AlamedaOaklandCityCouncilDistrict1",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 1 ",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 29613,
"candidates": [
{
"candidateName": "Edward C. Frank",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2581
},
{
"candidateName": "Zac Unger",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 22641
},
{
"candidateName": "Len Raphael",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4391
}
]
},
"AlamedaOaklandCityCouncilDistrict1FinalRound": {
"id": "AlamedaOaklandCityCouncilDistrict1FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 1 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 29252,
"candidates": [
{
"candidateName": "Edward C. Frank (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Zac Unger",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 24350
},
{
"candidateName": "Len Raphael",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4902
}
]
},
"AlamedaOaklandCityCouncilDistrict3": {
"id": "AlamedaOaklandCityCouncilDistrict3",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 3 ",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 20561,
"candidates": [
{
"candidateName": "Baba Afolabi",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1600
},
{
"candidateName": "Carroll Fife",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 9871
},
{
"candidateName": "Michelle D. Hailey",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1458
},
{
"candidateName": "Warren Mitchell Logan",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6222
},
{
"candidateName": "Shan M. Hirsch",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 609
},
{
"candidateName": "Meron Semedar",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 801
}
]
},
"AlamedaOaklandCityCouncilDistrict3FinalRound": {
"id": "AlamedaOaklandCityCouncilDistrict3FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 3 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 19506,
"candidates": [
{
"candidateName": "Baba Afolabi (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Carroll Fife",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 11437
},
{
"candidateName": "Michelle D. Hailey (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Warren Mitchell Logan",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 8069
},
{
"candidateName": "Shan M. Hirsch (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Meron Semedar (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"AlamedaOaklandCityCouncilDistrict5": {
"id": "AlamedaOaklandCityCouncilDistrict5",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 5",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 12299,
"candidates": [
{
"candidateName": "Noel Gallo",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 6482
},
{
"candidateName": "Dominic Prado",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1930
},
{
"candidateName": "Erin Armstrong",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3887
}
]
},
"AlamedaOaklandCityCouncilDistrict5FinalRound": {
"id": "AlamedaOaklandCityCouncilDistrict5FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 5 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 12059,
"candidates": [
{
"candidateName": "Noel Gallo",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 7120
},
{
"candidateName": "Dominic Prado (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Erin Armstrong",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4939
}
]
},
"AlamedaOaklandCityCouncilDistrict7": {
"id": "AlamedaOaklandCityCouncilDistrict7",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 7",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 13089,
"candidates": [
{
"candidateName": "Merika Goolsby",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2063
},
{
"candidateName": "Ken Houston",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4428
},
{
"candidateName": "Iris Merriouns",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4132
},
{
"candidateName": "Marcie Hodge",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2466
}
]
},
"AlamedaOaklandCityCouncilDistrict7FinalRound": {
"id": "AlamedaOaklandCityCouncilDistrict7FinalRound",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Council, District 7 Final Round",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 12106,
"candidates": [
{
"candidateName": "Merika Goolsby (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Ken Houston",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6303
},
{
"candidateName": "Iris Merriouns",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5803
},
{
"candidateName": "Marcie Hodge (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"AlamedaOaklandCityAttorney": {
"id": "AlamedaOaklandCityAttorney",
"type": "localRace",
"location": "Alameda",
"raceName": "Oakland City Attorney",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "9:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 137594,
"candidates": [
{
"candidateName": "Brenda Harbin-Forte",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 56752
},
{
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"raceName": "Measure K",
"raceDescription": "Larkspur. Rent increase limit. Passes with majority vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:57 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
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{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4434
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]
},
"MarinMeasureL": {
"id": "MarinMeasureL",
"type": "localRace",
"location": "Marin",
"raceName": "Measure L",
"raceDescription": "Mill Valley. Sales tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:57 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 8565,
"candidates": [
{
"candidateName": "Yes",
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"candidateParty": "",
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{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1942
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]
},
"MarinMeasureM": {
"id": "MarinMeasureM",
"type": "localRace",
"location": "Marin",
"raceName": "Measure M",
"raceDescription": "Novato. Sales tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:57 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 26157,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 15151
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{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11006
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]
},
"MarinMeasureN": {
"id": "MarinMeasureN",
"type": "localRace",
"location": "Marin",
"raceName": "Measure N",
"raceDescription": "San Anselmo. Rent increase limit. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:57 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7470,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2756
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{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4714
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]
},
"MarinMeasureO": {
"id": "MarinMeasureO",
"type": "localRace",
"location": "Marin",
"raceName": "Measure O",
"raceDescription": "San Anselmo. Tenant benefits. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:57 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7560,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2556
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{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5004
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]
},
"MarinMeasureP": {
"id": "MarinMeasureP",
"type": "localRace",
"location": "Marin",
"raceName": "Measure P",
"raceDescription": "San Rafael. Parcel tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:57 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 23788,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 12375
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11413
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]
},
"MarinMeasureQ": {
"id": "MarinMeasureQ",
"type": "localRace",
"location": "Marin",
"raceName": "Measure Q",
"raceDescription": "Stinson Beach Fire Protection District. Spending limit. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:57 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 332,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 309
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 23
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]
},
"MarinMeasureR": {
"id": "MarinMeasureR",
"type": "localRace",
"location": "Marin",
"raceName": "Measure R",
"raceDescription": "Stinson Beach Fire Protection District. Parcel tax. Passes with 2/3 vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:57 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 335,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 274
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 61
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]
},
"NapaNapaCountyBoardofEducationTrusteeArea5": {
"id": "NapaNapaCountyBoardofEducationTrusteeArea5",
"type": "localRace",
"location": "Napa",
"raceName": "Napa County Board of Education, Trustee Area 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7504,
"candidates": [
{
"candidateName": "Rory Moran",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2163
},
{
"candidateName": "Gerald Parrott \r",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 5341
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]
},
"NapaSolanoCountyBoardofEducationTrusteeArea2": {
"id": "NapaSolanoCountyBoardofEducationTrusteeArea2",
"type": "localRace",
"location": "Napa",
"raceName": "Solano County Board of Education, Trustee Area 2",
"raceDescription": "Top candidate wins seat. Includes votes from Napa and Solano counties.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 28859,
"candidates": [
{
"candidateName": "Bonnie Hamilton",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 10075
},
{
"candidateName": "Carol J. Kalamaras",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5417
},
{
"candidateName": "Amy Sharp",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 13367
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]
},
"NapaNapaValleyCollegeTrusteeArea6": {
"id": "NapaNapaValleyCollegeTrusteeArea6",
"type": "localRace",
"location": "Napa",
"raceName": "Napa Valley College, Trustee Area 6",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 8021,
"candidates": [
{
"candidateName": "Ines De Luna",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 4839
},
{
"candidateName": "Scott Owens",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3182
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]
},
"NapaNapaValleyUnifiedSchoolDistrictTrusteeArea2": {
"id": "NapaNapaValleyUnifiedSchoolDistrictTrusteeArea2",
"type": "localRace",
"location": "Napa",
"raceName": "Napa Valley Unified School District, Trustee Area 2",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 6552,
"candidates": [
{
"candidateName": "Lisa W. Chu",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 4603
},
{
"candidateName": "Kevin “KDub” West",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1949
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]
},
"NapaNapaValleyUnifiedSchoolDistrictTrusteeArea4": {
"id": "NapaNapaValleyUnifiedSchoolDistrictTrusteeArea4",
"type": "localRace",
"location": "Napa",
"raceName": "Napa Valley Unified School District, Trustee Area 4",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5964,
"candidates": [
{
"candidateName": "Devin Jones",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2087
},
{
"candidateName": "Eve Ryser",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3877
}
]
},
"NapaNapaValleyUnifiedSchoolDistrictTrusteeArea5": {
"id": "NapaNapaValleyUnifiedSchoolDistrictTrusteeArea5",
"type": "localRace",
"location": "Napa",
"raceName": "Napa Valley Unified School District, Trustee Area 5",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5273,
"candidates": [
{
"candidateName": "John Henry Martin",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3094
},
{
"candidateName": "David T. Gracia",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 2179
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]
},
"NapaNapaValleyUnifiedSchoolDistrictTrusteeArea7": {
"id": "NapaNapaValleyUnifiedSchoolDistrictTrusteeArea7",
"type": "localRace",
"location": "Napa",
"raceName": "Napa Valley Unified School District, Trustee Area 7",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7113,
"candidates": [
{
"candidateName": "Marie Dennett",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3199
},
{
"candidateName": "Julianna Hart",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3914
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]
},
"NapaFairfieldSuisunUnifiedSchoolDistrictTrusteeArea3": {
"id": "NapaFairfieldSuisunUnifiedSchoolDistrictTrusteeArea3",
"type": "localRace",
"location": "Napa",
"raceName": "Fairfield-Suisun Unified School District, Trustee Area 3",
"raceDescription": "Top candidate wins seat. Includes votes from Napa and Solano Counties.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7982,
"candidates": [
{
"candidateName": "Brigette Hunley",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4144
},
{
"candidateName": "Judi Honeychurch",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3838
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]
},
"NapaAmericanCanyonMayor": {
"id": "NapaAmericanCanyonMayor",
"type": "localRace",
"location": "Napa",
"raceName": "American Canyon Mayor",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 8998,
"candidates": [
{
"candidateName": "David Oro",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4342
},
{
"candidateName": "Pierre Washington",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4656
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]
},
"NapaAmericanCanyonCityCouncil": {
"id": "NapaAmericanCanyonCityCouncil",
"type": "localRace",
"location": "Napa",
"raceName": "American Canyon City Council",
"raceDescription": "Top two candidates win seat.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 13690,
"candidates": [
{
"candidateName": "Melissa Lamattina",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 4312
},
{
"candidateName": "Elmer Andrei Manaid",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2796
},
{
"candidateName": "Davet Mohammed",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3044
},
{
"candidateName": "Brando R. Cruz",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3538
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]
},
"NapaCalistogaMayor": {
"id": "NapaCalistogaMayor",
"type": "localRace",
"location": "Napa",
"raceName": "Calistoga Mayor",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 1509,
"candidates": [
{
"candidateName": "Donald Williams",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1509
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]
},
"NapaCalistogaCityCouncil": {
"id": "NapaCalistogaCityCouncil",
"type": "localRace",
"location": "Napa",
"raceName": "Calistoga City Council",
"raceDescription": "Top two candidates win seat.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2676,
"candidates": [
{
"candidateName": "Lisa Gift",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 843
},
{
"candidateName": "Marion Villalba",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 745
},
{
"candidateName": "Irais Lopez-Ortega",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1088
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]
},
"NapaNapaMayor": {
"id": "NapaNapaMayor",
"type": "localRace",
"location": "Napa",
"raceName": "Napa Mayor",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 33270,
"candidates": [
{
"candidateName": "Tuesday D. Allison",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6598
},
{
"candidateName": "Scott Sedgley",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 26672
}
]
},
"NapaNapaCityCouncilDistrict2": {
"id": "NapaNapaCityCouncilDistrict2",
"type": "localRace",
"location": "Napa",
"raceName": "Napa City Council, District 2",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 7264,
"candidates": [
{
"candidateName": "Beth Painter",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 7264
}
]
},
"NapaNapaCityCouncilDistrict4": {
"id": "NapaNapaCityCouncilDistrict4",
"type": "localRace",
"location": "Napa",
"raceName": "Napa City Council, District 4",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5214,
"candidates": [
{
"candidateName": "Bernardo “Bernie” Narvaez",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 5214
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]
},
"NapaStHelenaMayor": {
"id": "NapaStHelenaMayor",
"type": "localRace",
"location": "Napa",
"raceName": "St Helena Mayor",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2662,
"candidates": [
{
"candidateName": "Paul J. Dohring",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1836
},
{
"candidateName": "Billy Summers",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 826
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]
},
"NapaStHelenaCityCouncil": {
"id": "NapaStHelenaCityCouncil",
"type": "localRace",
"location": "Napa",
"raceName": "St Helena City Council",
"raceDescription": "Top two candidates win seat.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 4172,
"candidates": [
{
"candidateName": "Michelle Deasy",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1580
},
{
"candidateName": "Hector R. Marroquin",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1076
},
{
"candidateName": "Aaron Barak",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1516
}
]
},
"NapaYountvilleTownCouncil": {
"id": "NapaYountvilleTownCouncil",
"type": "localRace",
"location": "Napa",
"raceName": "Yountville Town Council",
"raceDescription": "Top two candidates win seat.",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2117,
"candidates": [
{
"candidateName": "Joe Tagliaboschi",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 483
},
{
"candidateName": "Robert Moore",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 234
},
{
"candidateName": "Pam Reeves",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 651
},
{
"candidateName": "Eric E. Knight",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 749
}
]
},
"NapaMeasureBSchool": {
"id": "NapaMeasureBSchool",
"type": "localRace",
"location": "Napa",
"raceName": "Napa Valley Unified School District, Measure B",
"raceDescription": "Napa Valley Unified School District. School bond. Passes with 55% vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 42267,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 23284
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 18983
}
]
},
"NapaMeasureU": {
"id": "NapaMeasureU",
"type": "localRace",
"location": "Napa",
"raceName": "Measure U",
"raceDescription": "Napa Valley Transportation Authority. Transporation sales tax. Passes with 2/3 vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 60783,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 44230
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16553
}
]
},
"NapaMeasureG": {
"id": "NapaMeasureG",
"type": "localRace",
"location": "Napa",
"raceName": "Measure G",
"raceDescription": "Napa. Sales tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 34724,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 19961
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14763
}
]
},
"NapaMeasureA1": {
"id": "NapaMeasureA1",
"type": "localRace",
"location": "Napa",
"raceName": "Measure A1",
"raceDescription": "St. Helena. Establishing charter city. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2719,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1191
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1528
}
]
},
"NapaMeasureA2": {
"id": "NapaMeasureA2",
"type": "localRace",
"location": "Napa",
"raceName": "Measure A2",
"raceDescription": "St. Helena. Real property transfer tax. Passes with majority vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2741,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1123
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1618
}
]
},
"NapaMeasureBStHelena": {
"id": "NapaMeasureBStHelena",
"type": "localRace",
"location": "Napa",
"raceName": "St. Helena, Measure B",
"raceDescription": "St. Helena. Winery and planned agritourism overlay. Passes with majority vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:25 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2764,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1366
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1398
}
]
},
"SFBoardofEducation": {
"id": "SFBoardofEducation",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Education",
"raceDescription": "Top four candidates win seat.",
"raceReadTheStory": "",
"raceType": "top4",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 1012778,
"candidates": [
{
"candidateName": "Laurance Lem Lee",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 45736
},
{
"candidateName": "Lefteris Eleftheriou",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 22285
},
{
"candidateName": "Jaime Huling",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 168659
},
{
"candidateName": "Ann Hsu",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 81044
},
{
"candidateName": "John Jersin",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 122450
},
{
"candidateName": "Parag Gupta",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 139340
},
{
"candidateName": "Matt Alexander",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 122698
},
{
"candidateName": "Supryia Marie Ray",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 127834
},
{
"candidateName": "Virginia Cheung",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 101017
},
{
"candidateName": "Min Chang",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 48550
},
{
"candidateName": "Maddy Krantz",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 33165
}
]
},
"SFCommunityCollegeBoard": {
"id": "SFCommunityCollegeBoard",
"type": "localRace",
"location": "San Francisco",
"raceName": "Community College Board",
"raceDescription": "Top four candidates win seat.",
"raceReadTheStory": "",
"raceType": "top4",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 823294,
"candidates": [
{
"candidateName": "Ruth Ferguson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 114132
},
{
"candidateName": "Leanna C. Louie",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 50353
},
{
"candidateName": "Heather McCarty",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 162477
},
{
"candidateName": "Julio J. Ramos",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 38741
},
{
"candidateName": "Aliya Chisti",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 149638
},
{
"candidateName": "Ben Kaplan",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 49320
},
{
"candidateName": "Alan Wong",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 140951
},
{
"candidateName": "Luis Zamora",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 117682
}
]
},
"SFBARTBoardofDirectorsDistrict7": {
"id": "SFBARTBoardofDirectorsDistrict7",
"type": "localRace",
"location": "San Francisco",
"raceName": "San Francisco Bay Area Rapid Transit District Director, District 7",
"raceDescription": "Top two candidates win seat. Includes votes from San Francisco and Alameda County.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 161254,
"candidates": [
{
"candidateName": "Victor E. Flores",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 92729
},
{
"candidateName": "Dana Lang",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 68525
}
]
},
"SFBARTBoardofDirectorsDistrict9": {
"id": "SFBARTBoardofDirectorsDistrict9",
"type": "localRace",
"location": "San Francisco",
"raceName": "San Francisco Bay Area Rapid Transit District Director, District 9",
"raceDescription": "Top two candidates win seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 137871,
"candidates": [
{
"candidateName": "Edward Wright",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 86966
},
{
"candidateName": "Joe Sangirardi",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 50905
}
]
},
"SFMeasureA": {
"id": "SFMeasureA",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure A",
"raceDescription": "San Francisco Unified School District. School bond. Passes with 55% vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 377297,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 282968
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 94329
}
]
},
"SFMeasureB": {
"id": "SFMeasureB",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure B",
"raceDescription": "San Francisco. Community health and safety bond. Passes with 2/3 vote. ",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 376637,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 274187
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 102450
}
]
},
"SFMeasureC": {
"id": "SFMeasureC",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure C",
"raceDescription": "San Francisco. Inspector General position. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 370366,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 225704
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 144662
}
]
},
"SFMeasureD": {
"id": "SFMeasureD",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure D",
"raceDescription": "San Francisco. Commissions and mayoral authority. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 366327,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 158723
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 207604
}
]
},
"SFMeasureE": {
"id": "SFMeasureE",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure E",
"raceDescription": "San Francisco. Commissions task force. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 363854,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 192540
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 171314
}
]
},
"SFMeasureF": {
"id": "SFMeasureF",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure F",
"raceDescription": "San Francisco. Police pensions. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 361671,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 163835
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 197836
}
]
},
"SFMeasureG": {
"id": "SFMeasureG",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure G",
"raceDescription": "San Francisco. Affordable housing. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 370824,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 217807
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 153017
}
]
},
"SFMeasureH": {
"id": "SFMeasureH",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure H",
"raceDescription": "San Francisco. Firefighter pensions. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 365942,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 192601
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 173341
}
]
},
"SFMeasureI": {
"id": "SFMeasureI",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure I",
"raceDescription": "San Francisco. Nurse and 911 operator pensions. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 363459,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 261318
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 102141
}
]
},
"SFMeasureJ": {
"id": "SFMeasureJ",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure J",
"raceDescription": "San Francisco. City spending. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 362785,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 297972
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 64813
}
]
},
"SFMeasureK": {
"id": "SFMeasureK",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure K",
"raceDescription": "San Francisco. Permanently closing Upper Great Highway to private vehicles. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 376489,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 206042
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 170447
}
]
},
"SFMeasureL": {
"id": "SFMeasureL",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure L",
"raceDescription": "San Francisco. Transportation network companies tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 369575,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 210375
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 159200
}
]
},
"SFMeasureM": {
"id": "SFMeasureM",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure M",
"raceDescription": "San Francisco. Business tax. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 342310,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 237930
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 104380
}
]
},
"SFMeasureN": {
"id": "SFMeasureN",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure N",
"raceDescription": "San Francisco. Student loan reimbursement. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 363432,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 187979
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 175453
}
]
},
"SFMeasureO": {
"id": "SFMeasureO",
"type": "localRace",
"location": "San Francisco",
"raceName": "Measure O",
"raceDescription": "San Francisco. Reproductive rights. Passes with majority vote.",
"raceReadTheStory": "",
"raceType": "yesNo",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 373249,
"candidates": [
{
"candidateName": "Yes",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 312914
},
{
"candidateName": "No",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 60335
}
]
},
"SFMayorRound1": {
"id": "SFMayorRound1",
"type": "localRace",
"location": "San Francisco",
"raceName": "San Francisco Mayor Round 1",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 390180,
"candidates": [
{
"candidateName": "London Breed",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 95117
},
{
"candidateName": "Mark Farrell",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 72115
},
{
"candidateName": "Henry Flynn",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1319
},
{
"candidateName": "Keith Freedman",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2079
},
{
"candidateName": "Dylan Hirsch-Shell",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2897
},
{
"candidateName": "Daniel Lurie",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 102720
},
{
"candidateName": "Nelson Mei",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1791
},
{
"candidateName": "Aaron Peskin",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 89215
},
{
"candidateName": "Paul Robertson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 812
},
{
"candidateName": "Ahsha Safai",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11425
},
{
"candidateName": "Shahram Shariati",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1613
},
{
"candidateName": "Jon Soderstrom",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 412
},
{
"candidateName": "Ellen Zhou",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 8665
}
]
},
"SFMayorRound3": {
"id": "SFMayorRound3",
"type": "localRace",
"location": "San Francisco",
"raceName": "San Francisco Mayor Final Round",
"raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 331477,
"candidates": [
{
"candidateName": "London Breed",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 149113
},
{
"candidateName": "Mark Farrell (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Henry Flynn (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Keith Freedman (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Dylan Hirsch-Shell (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Daniel Lurie",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 182364
},
{
"candidateName": "Nelson Mei (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Aaron Peskin (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Paul Robertson (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Ahsha Safai (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Shahram Shariati (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Jon Soderstrom (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Ellen Zhou (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"SFBoardofSupervisorsDistrict1": {
"id": "SFBoardofSupervisorsDistrict1",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 1 Round One",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 35478,
"candidates": [
{
"candidateName": "Sherman D'Silva",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 899
},
{
"candidateName": "Marjan Philhour",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14755
},
{
"candidateName": "Connie Chan",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 16670
},
{
"candidateName": "Jeremiah Boehner",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1344
},
{
"candidateName": "Jen Nossokoff",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1810
}
]
},
"SFBoardofSupervisorsDistrict1FinalRound": {
"id": "SFBoardofSupervisorsDistrict1FinalRound",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 1 Final Round",
"raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 34299,
"candidates": [
{
"candidateName": "Sherman D'Silva (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Marjan Philhour",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16499
},
{
"candidateName": "Connie Chan",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 17800
},
{
"candidateName": "Jeremiah Boehner (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Jen Nossokoff (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"SFBoardofSupervisorsDistrict3": {
"id": "SFBoardofSupervisorsDistrict3",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 3 Round One",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 28758,
"candidates": [
{
"candidateName": "Sharon Lai",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 8489
},
{
"candidateName": "Moe Jamil",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3753
},
{
"candidateName": "Wendy Ha Chau",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1565
},
{
"candidateName": "Eduard Navarro",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 879
},
{
"candidateName": "Danny Sauter",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11272
},
{
"candidateName": "Matthew Susk",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2800
}
]
},
"SFBoardofSupervisorsDistrict3FinalRound": {
"id": "SFBoardofSupervisorsDistrict3FinalRound",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 3 Final Round",
"raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 25568,
"candidates": [
{
"candidateName": "Sharon Lai",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11512
},
{
"candidateName": "Moe Jamil (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Wendy Ha Chau (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Eduard Navarro (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Danny Sauter",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14056
},
{
"candidateName": "Matthew Susk (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"SFBoardofSupervisorsDistrict5": {
"id": "SFBoardofSupervisorsDistrict5",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 5",
"raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 29698,
"candidates": [
{
"candidateName": "Autumn Hope Looijen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2606
},
{
"candidateName": "Bilal Mahmood",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11840
},
{
"candidateName": "Scotty Jacobs",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2796
},
{
"candidateName": "Allen Jones",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 444
},
{
"candidateName": "Dean Preston",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 12012
}
]
},
"SFBoardofSupervisorsDistrict5FinalRound": {
"id": "SFBoardofSupervisorsDistrict5FinalRound",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 5 Final Round",
"raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 27818,
"candidates": [
{
"candidateName": "Autumn Hope Looijen (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Bilal Mahmood",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14741
},
{
"candidateName": "Scotty Jacobs (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Allen Jones (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Dean Preston",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 13077
}
]
},
"SFBoardofSupervisorsDistrict7": {
"id": "SFBoardofSupervisorsDistrict7",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 7 Round One",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 37318,
"candidates": [
{
"candidateName": "Myrna Melgar",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 17532
},
{
"candidateName": "Stephen Martin-Pinto",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5135
},
{
"candidateName": "Edward S. Yee",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1244
},
{
"candidateName": "Matt Boschetto",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13407
}
]
},
"SFBoardofSupervisorsDistrict7FinalRound": {
"id": "SFBoardofSupervisorsDistrict7FinalRound",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 7 Final Round",
"raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 35412,
"candidates": [
{
"candidateName": "Myrna Melgar",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 18916
},
{
"candidateName": "Stephen Martin-Pinto (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Edward S. Yee (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Matt Boschetto",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 16496
}
]
},
"SFBoardofSupervisorsDistrict9": {
"id": "SFBoardofSupervisorsDistrict9",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 9 Round One",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 32731,
"candidates": [
{
"candidateName": "Jackie Fielder",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13844
},
{
"candidateName": "Stephen Jon Torres",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1140
},
{
"candidateName": "Roberto Hernandez",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6606
},
{
"candidateName": "Jaime Gutierrez",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 931
},
{
"candidateName": "Trevor Chandler",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 9042
},
{
"candidateName": "Julian Bermudez",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 600
},
{
"candidateName": "H. Brown",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 568
}
]
},
"SFBoardofSupervisorsDistrict9FinalRound": {
"id": "SFBoardofSupervisorsDistrict9FinalRound",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 9 Final Round",
"raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 29409,
"candidates": [
{
"candidateName": "Jackie Fielder",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 17546
},
{
"candidateName": "Stephen Jon Torres (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Roberto Hernandez (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Jaime Gutierrez (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Trevor Chandler",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11863
},
{
"candidateName": "Julian Bermudez (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "H. Brown (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
}
]
},
"SFBoardofSupervisorsDistrict11": {
"id": "SFBoardofSupervisorsDistrict11",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 11 First Round",
"raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 27928,
"candidates": [
{
"candidateName": "Oscar Flores",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2896
},
{
"candidateName": "Michael Lai",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 8675
},
{
"candidateName": "Roger Marenco",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 604
},
{
"candidateName": "Jose Morales",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 629
},
{
"candidateName": "Ernest “EJ” Jones",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5441
},
{
"candidateName": "Adlah Chisti",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1434
},
{
"candidateName": "Chyanne Chen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 8249
}
]
},
"SFBoardofSupervisorsDistrict11FinalRound": {
"id": "SFBoardofSupervisorsDistrict11FinalRound",
"type": "localRace",
"location": "San Francisco",
"raceName": "Board of Supervisors, District 11 Final Round",
"raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 23804,
"candidates": [
{
"candidateName": "Oscar Flores (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Michael Lai",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11803
},
{
"candidateName": "Roger Marenco (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Jose Morales (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Ernest “EJ” Jones (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Adlah Chisti (eliminated)",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 0
},
{
"candidateName": "Chyanne Chen",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 12001
}
]
},
"SFCityAttorney": {
"id": "SFCityAttorney",
"type": "localRace",
"location": "San Francisco",
"raceName": "City Attorney ",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 329174,
"candidates": [
{
"candidateName": "David Chiu",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 272857
},
{
"candidateName": "Richard T. Woon",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 56317
}
]
},
"SFDistrictAttorney": {
"id": "SFDistrictAttorney",
"type": "localRace",
"location": "San Francisco",
"raceName": "District Attorney",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 347374,
"candidates": [
{
"candidateName": "Brooke Jenkins ",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 228999
},
{
"candidateName": "Ryan Khojasteh",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 118375
}
]
},
"SFSheriff": {
"id": "SFSheriff",
"type": "localRace",
"location": "San Francisco",
"raceName": "Sheriff ",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 314864,
"candidates": [
{
"candidateName": "Michael Juan",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 63768
},
{
"candidateName": "Paul Miyamoto",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 251096
}
]
},
"SFTreasurer": {
"id": "SFTreasurer",
"type": "localRace",
"location": "San Francisco",
"raceName": "Treasurer ",
"raceDescription": "Top candidate wins seat. ",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:55 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 300411,
"candidates": [
{
"candidateName": "José Cisneros",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 300411
}
]
},
"SMCountyBoardofEducationTrusteeArea4": {
"id": "SMCountyBoardofEducationTrusteeArea4",
"type": "localRace",
"location": "San Mateo",
"raceName": "County Board of Education, Trustee Area 4",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 36397,
"candidates": [
{
"candidateName": "Priya Hays",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 10568
},
{
"candidateName": "Chelsea Bonini",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 25829
}
]
},
"SMCountyBoardofEducationTrusteeArea5": {
"id": "SMCountyBoardofEducationTrusteeArea5",
"type": "localRace",
"location": "San Mateo",
"raceName": "County Board of Education, Trustee Area 5",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 41938,
"candidates": [
{
"candidateName": "Maurice Goodman",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14615
},
{
"candidateName": "Mike O’Neill",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 27323
}
]
},
"SMCountyBoardofEducationTrusteeArea6": {
"id": "SMCountyBoardofEducationTrusteeArea6",
"type": "localRace",
"location": "San Mateo",
"raceName": "County Board of Education, Trustee Area 6",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 39921,
"candidates": [
{
"candidateName": "Patricia Love",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 28085
},
{
"candidateName": "Ester Adut",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 11836
}
]
},
"SMSanMateoCountyCommunityCollegeDistrictGoverningBoardTrusteeArea1": {
"id": "SMSanMateoCountyCommunityCollegeDistrictGoverningBoardTrusteeArea1",
"type": "localRace",
"location": "San Mateo",
"raceName": "San Mateo County Community College District, Governing Board, Trustee Area 1",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 64091,
"candidates": [
{
"candidateName": "Keith Holden",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 20270
},
{
"candidateName": "Lisa A. Petrides",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 43821
}
]
},
"SMCabrilloUnifiedSchoolDistrictGoverningBoardTrusteeAreaB": {
"id": "SMCabrilloUnifiedSchoolDistrictGoverningBoardTrusteeAreaB",
"type": "localRace",
"location": "San Mateo",
"raceName": "Cabrillo Unified School District, Governing Board, Trustee Area B",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2539,
"candidates": [
{
"candidateName": "Breanna Lafontaine",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1614
},
{
"candidateName": "Glenn Wilson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 925
}
]
},
"SMCabrilloUnifiedSchoolDistrictGoverningBoardTrusteeAreaD": {
"id": "SMCabrilloUnifiedSchoolDistrictGoverningBoardTrusteeAreaD",
"type": "localRace",
"location": "San Mateo",
"raceName": "Cabrillo Unified School District, Governing Board, Trustee Area D",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2588,
"candidates": [
{
"candidateName": "Sophia Layne",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 847
},
{
"candidateName": "Peter Cerneka",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1741
}
]
},
"SMSouthSanFranciscoUnifiedSchoolDistrictGoverningBoardTrusteeAreaA": {
"id": "SMSouthSanFranciscoUnifiedSchoolDistrictGoverningBoardTrusteeAreaA",
"type": "localRace",
"location": "San Mateo",
"raceName": "South San Francisco Unified School District, Governing Board, Trustee Area A",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5144,
"candidates": [
{
"candidateName": "Patricia “Pat” Murray",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 4019
},
{
"candidateName": "Samuel M. Chetcuti",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1125
}
]
},
"SMSequoiaUnionHighSchoolDistrictGoverningBoardTrusteeAreaB": {
"id": "SMSequoiaUnionHighSchoolDistrictGoverningBoardTrusteeAreaB",
"type": "localRace",
"location": "San Mateo",
"raceName": "Sequoia Union High School District, Governing Board, Trustee Area B",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 22237,
"candidates": [
{
"candidateName": "Mary Beth Thompson",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 14181
},
{
"candidateName": "Daniel Torunian",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1976
},
{
"candidateName": "Jacob Yuryev",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 6080
}
]
},
"SMSequoiaUnionHighSchoolDistrictGoverningBoardTrusteeAreaE": {
"id": "SMSequoiaUnionHighSchoolDistrictGoverningBoardTrusteeAreaE",
"type": "localRace",
"location": "San Mateo",
"raceName": "Sequoia Union High School District, Governing Board, Trustee Area E",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 10513,
"candidates": [
{
"candidateName": "Tonga Victoria Afuhaamango",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3128
},
{
"candidateName": "Maria E. Cruz",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 5569
},
{
"candidateName": "Jon Bryant",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1816
}
]
},
"SMBrisbaneSchoolDistrictGoverningBoard": {
"id": "SMBrisbaneSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "San Mateo",
"raceName": "Brisbane School District, Governing Board",
"raceDescription": "Top two candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5542,
"candidates": [
{
"candidateName": "Karen Lentz",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1810
},
{
"candidateName": "Nancy E. Lacsamana",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1141
},
{
"candidateName": "Gaby Makstman",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 518
},
{
"candidateName": "Krystal Alcaraz",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 885
},
{
"candidateName": "Christine Oquendo",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1188
}
]
},
"SMJeffersonElementarySchoolDistrictGoverningBoard": {
"id": "SMJeffersonElementarySchoolDistrictGoverningBoard",
"type": "localRace",
"location": "San Mateo",
"raceName": "Jefferson Elementary School District, Governing Board",
"raceDescription": "Top two candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 34944,
"candidates": [
{
"candidateName": "Nadia Flamenco",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 13061
},
{
"candidateName": "Andrea Jordan",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 11205
},
{
"candidateName": "Cheryll Catuar",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 10678
}
]
},
"SMLasLomitasElementarySchoolDistrictGoverningBoardFullTerm": {
"id": "SMLasLomitasElementarySchoolDistrictGoverningBoardFullTerm",
"type": "localRace",
"location": "San Mateo",
"raceName": "Las Lomitas Elementary School District, Governing Board — Full Term",
"raceDescription": "Top two candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 8247,
"candidates": [
{
"candidateName": "Kimberly Legg",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2606
},
{
"candidateName": "Jason Morimoto",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 3631
},
{
"candidateName": "Pooya Sarabandi",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 2010
}
]
},
"SMLasLomitasElementarySchoolDistrictGoverningBoardShortTerm": {
"id": "SMLasLomitasElementarySchoolDistrictGoverningBoardShortTerm",
"type": "localRace",
"location": "San Mateo",
"raceName": "Las Lomitas Elementary School District, Governing Board — Short Term",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 5341,
"candidates": [
{
"candidateName": "Paige Winikoff",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 3891
},
{
"candidateName": "Shauna Smith",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1450
}
]
},
"SMSanBrunoParkSchoolDistrictGoverningBoardTrusteeArea1": {
"id": "SMSanBrunoParkSchoolDistrictGoverningBoardTrusteeArea1",
"type": "localRace",
"location": "San Mateo",
"raceName": "San Bruno Park School District, Governing Board, Trustee Area 1",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 3194,
"candidates": [
{
"candidateName": "Kingsley Ma",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 1869
},
{
"candidateName": "Jennifer M. Blanco",
"candidateIncumbent": true,
"candidateParty": "",
"voteCount": 1325
}
]
},
"SMWoodsideElementarySchoolDistrictGoverningBoard": {
"id": "SMWoodsideElementarySchoolDistrictGoverningBoard",
"type": "localRace",
"location": "San Mateo",
"raceName": "Woodside Elementary School District, Governing Board",
"raceDescription": "Top two candidates win seat. ",
"raceReadTheStory": "",
"raceType": "top2",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 2564,
"candidates": [
{
"candidateName": "Sherry Lin",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 933
},
{
"candidateName": "Matthew Murphy",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 902
},
{
"candidateName": "Zackary Simkover",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 729
}
]
},
"SMBoardofSupervisorsDistrict4": {
"id": "SMBoardofSupervisorsDistrict4",
"type": "localRace",
"location": "San Mateo",
"raceName": "Board of Supervisors, District 4",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 46612,
"candidates": [
{
"candidateName": "Antonio Lopez",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 20184
},
{
"candidateName": "Lisa Gauthier",
"candidateIncumbent": false,
"candidateParty": "",
"voteCount": 26428
}
]
},
"SMBelmontMayor": {
"id": "SMBelmontMayor",
"type": "localRace",
"location": "San Mateo",
"raceName": "Belmont Mayor",
"raceDescription": "Top candidate wins seat.",
"raceReadTheStory": "",
"raceType": "top1",
"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 10987,
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"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
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"timeUpdated": "7:16 PM",
"dateUpdated": "Dec 3, 2024",
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"dateUpdated": "Dec 5, 2024",
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"timeUpdated": "7:54 PM",
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"timeUpdated": "7:54 PM",
"dateUpdated": "Dec 5, 2024",
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{
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{
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{
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{
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{
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{
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"timeUpdated": "7:01 PM",
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"timeUpdated": "7:01 PM",
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"timeUpdated": "7:01 PM",
"dateUpdated": "Dec 2, 2024",
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"timeUpdated": "7:01 PM",
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{
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"timeUpdated": "7:01 PM",
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{
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"timeUpdated": "7:01 PM",
"dateUpdated": "Dec 2, 2024",
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{
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"timeUpdated": "7:01 PM",
"dateUpdated": "Dec 2, 2024",
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{
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"raceType": "yesNo",
"timeUpdated": "7:01 PM",
"dateUpdated": "Dec 2, 2024",
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{
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"location": "Solano",
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"raceType": "yesNo",
"timeUpdated": "7:01 PM",
"dateUpdated": "Dec 2, 2024",
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{
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"raceType": "yesNo",
"timeUpdated": "7:01 PM",
"dateUpdated": "Dec 2, 2024",
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"candidates": [
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{
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"type": "localRace",
"location": "Sonoma",
"raceName": "Sonoma County Board of Education, Trustee Area 3 (Central County)",
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"raceType": "top1",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 30558,
"candidates": [
{
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},
{
"candidateName": "Mary Watts",
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]
},
"SonomaMarinCountyBoardofEducationTrusteeArea7": {
"id": "SonomaMarinCountyBoardofEducationTrusteeArea7",
"type": "localRace",
"location": "Sonoma",
"raceName": "Marin County Board of Education, Trustee Area 7\r\n",
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"raceType": "top1",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
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"candidates": [
{
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{
"candidateName": "Jill Manning-Sartori",
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]
},
"SonomaSonomaCountyJuniorCollegeDistrictTrusteeArea3RohnertParkArea": {
"id": "SonomaSonomaCountyJuniorCollegeDistrictTrusteeArea3RohnertParkArea",
"type": "localRace",
"location": "Sonoma",
"raceName": "Sonoma County Junior College District, Trustee Area 3 (Rohnert Park Area)",
"raceDescription": "Top candidate wins seat. ",
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"raceType": "top1",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 22241,
"candidates": [
{
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"voteCount": 10729
},
{
"candidateName": "Andre L. Bailey",
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]
},
"SonomaHealdsburgUnifiedSchoolDistrictGoverningBoard": {
"id": "SonomaHealdsburgUnifiedSchoolDistrictGoverningBoard",
"type": "localRace",
"location": "Sonoma",
"raceName": "Healdsburg Unified School District Governing Board",
"raceDescription": "Top candidate wins seat. ",
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"raceType": "top1",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
"totalVotes": 15351,
"candidates": [
{
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{
"candidateName": "Rose McAllister",
"candidateIncumbent": true,
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{
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{
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{
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"timeUpdated": "8:01 PM",
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{
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{
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{
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{
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"timeUpdated": "8:01 PM",
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{
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{
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"timeUpdated": "8:01 PM",
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"raceType": "yesNo",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
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"raceType": "yesNo",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
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"location": "Sonoma",
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"raceType": "yesNo",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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"SonomaMeasureL": {
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"raceType": "yesNo",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
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{
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"location": "Sonoma",
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"raceType": "yesNo",
"timeUpdated": "8:01 PM",
"dateUpdated": "Dec 3, 2024",
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]
},
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