Patxi’s to Open in Campbell, Unique Chefs of Compassion Event & More
Patxi’s Opens This Afternoon in Campbell
Get ready for some deep deep dish.
Patxi’s Pizza, which specializes in Chicago-style deep dish pies, is opening its seventh Bay Area location at 4 p.m. today, 1875 S. Bascom Ave. in Campbell in the Pruneyard Shopping Center.
What’s more, from 5 p.m. to 6 p.m. Nov. 21, the Campbell locale will hold a grand opening with complimentary samples.
The first Patxi’s (pronounced pah’-cheese) opened in Palo Alto in 2004 by William Freeman and Francisco “Patxi” Azpiroz, who previously worked at the legendary Zachary’s Pizza in Berkeley. The restaurant features four types of pizza (stuffed, pan, thin, and extra-thin), as well as three types of dough (regular, whole-wheat, and a new gluten-free one).
The new Campbell location has special meaning for Freeman, too. “I have deep roots in the Campbell area –my family has farmed land here for a century, and my dad grew up on a walnut and apricot farm on Lawrence Road,” he said in a statement. “So this is a real homecoming for me.”
Chefs of Compassion
So many chefs are used to cooking with every gourmet product at their disposal.
But what happens when four Bay Area chefs are charged with making a showstopping dish from ingredients found only in the West Valley Community Services food pantry?
You’ll find out if you attend the “Chefs of Compassion Cooking for a Cause” fund-raising event, 5 p.m. Nov. 19 at the Addison-Penzak JCC of Silicon Valley, 14855 Oka Road in Los Gatos.
Executive Chef Chris Schloss of Cin-Cin Wine Bar in Los Gatos; Executive Pastry Chef Carlos Sanchez of Parcel 104 in Santa Clara; Executive Chef Jay Essadki of Morocco’s Restaurant in San Jose and Mountain View; and Executive Chef Nanci Wokas of Cooking with Class will each be preparing one of four courses at this dinner, which will help fund West Valley Community Services hunger and homeless programs.
Yours truly will be one of the judges, charged with picking the winning dish, along with Tracy Lee, founder of Dishcrawl; Sheila Himmel, former Mercury News restaurant critic; Linda Zavoral, Mercury News travel editor; and Abby Schwartz, South Bay manager of Yelp.
Tickets are $100 per person.
Chef Daniel Humm Returns to Campton Place for One Night
Humm, who has received four stars from the New York Times and three Michelin stars, will present a five-course menu paired with wines at 6:30 p.m. Nov. 19.
The dishes all will be from his new cookbook, “Eleven Madison Park: The Cookbook” (Little, Brown & Co.).
Price is $290 per person and includes one copy of the cookbook per person.
For reservations, call (415) 781-5555.
Cheesecake Factory Cheesecake for Thanksgiving
If you don’t feel like baking for the big feast, Cheesecake Factory comes to the rescue with its Pumpkin Cheesecake and Pumpkin Pecan Cheesecake.
Both are available through Thanksgiving for $6.95 per slice or $46.95 for a whole Pumpkin Cheesecake or $47.95 for a whole Pumpkin Pecan Cheesecake.
Orders will be taken through Nov. 20.
Stacie, who wrote, “I hate tea, but my husband loves it. I want to win it for him because he makes me a cup of coffee every morning…and he hates coffee!”