View all posts filed under 'Restaurants'

Oak & Rye and Oh, Those Pies!

Friday, 24. October 2014 5:25

The "California 2.0'' at Oak & Rye.

The “California 2.0” at Oak & Rye.

 

It’s taken me nearly a year to finally make it to Oak & Rye, the much lauded pizza joint in downtown Los Gatos. But it was well worth the wait.

You see, the restaurant does not take reservations unless you come with an army of 10 people. That means you have to play the waiting game. And given how popular the place is, the wait can be extensive.

But finally, I cleared my schedule, and arrived with my husband around 5:30 p.m. on a recent Saturday. Good thing we got there when we did, too, because while we were seated immediately, a mere half hour later the place was packed.

It’s easy to see why. It’s a loud, lively place with creative cocktails and a menu sure to please most any palate. It’s got an idiosyncratic vibe, what with its framed vintage album covers from the Blues Brothers and Culture Club on the wall, not to mention a gleaming bronze boar head mounted as if it’s keeping an eye on the kitchen.

The mascot, perhaps?

The mascot, perhaps?

Old album covers grace the walls.

Old album covers grace the walls.

Our table was right next to the open kitchen, whose centerpiece is the copper mosaic wood-fired oven.

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Category:Chefs, General, Pizza, Restaurants | Comment (0) | Author:

Join the Food Gal and the Chef of Plaza Garibaldi for a Macy’s Cooking Demo

Wednesday, 22. October 2014 5:26

MacysPlazaGaribaldi

On the heels of Hispanic Heritage Month, Macy’s Valley Fair in Santa Clara is proud to present a cooking demo with Plaza Garibaldi in San Jose.

Join me at 6 p.m. Oct. 30, when I’ll be hosting Kenneth Payne, executive chef of this popular, family-owned Mexican restaurant known for its home-made tortillas, mole poblano, fish tacos and other specialties.

Payne, who previously cooked at the Hayes Mansion in San Jose and Hyde Street Bistro in San Francisco, will show you how to make one of his signature dishes.

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Category:Chefs, Enticing Events, General, More Food Gal -- In Person, Restaurants | Comments (1) | Author:

LV Mar — A Latin Party in Downtown Redwood City

Friday, 17. October 2014 5:26

A party on the plate -- and in the dining room -- at LV Mar.

A party on the plate — and in the dining room — at LV Mar.

 

Most nights, LV Mar in downtown Redwood City, offers up a taste of modern pan-Latin cuisine in small and large plates.

But once a month, Chef Manuel Martinez throws a veritable party — offering a prix fixe dinner themed to a different Latin cuisine, complete with a band, dancers and singers.

A couple weeks ago, I was invited in as a guest of the restaurant to experience October’s showcase on the Caribbean.

Martinez, who has cooked at Left Bank and One Market restaurants, also owns the more casual La Viga in Redwood City. LV Mar is his newer restaurant, which opened in November 2013. He’s been throwing these themed-dinners almost from the get-go.

Chef Manuel Martinez adorned for the occasion.

Chef Manuel Martinez adorned for the occasion.

When you check in at the hostess stand, you’re welcomed with Mardi Gras-like beaded necklaces to wear. All the tables are strewn with colorful star confetti to put you even more in the mood.

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Category:Cheese, General, Restaurants | Comments (1) | Author:

Cauliflower Salad — The French Way

Wednesday, 8. October 2014 5:26

Plenty of creamy, chopped hard-cooked eggs makes this cauliflower salad creamy and substantial.

Plenty of creamy, chopped hard-cooked eggs makes this cauliflower salad creamy and substantial.

 

I adore hearty salads like this.

The type that can be a meal in and of itself.

Or a side dish.

And can keep well for days in the fridge so you can enjoy it for lunch, dinner or a midnight snack, again and again.

“Cauliflower Salad with Eggs and Anchovies” is from the new cookbook, “French Roots: Two Cooks, Two Countries & The Beautiful Food Along the Way” (Ten Speed Press), of which I received a review copy. The book is by Jean-Pierre Moulle and his wife, Denise Lurton Moulle. He was the executive chef of Chez Panisse for more than three decades. She founded Domaine de Bordeaux, a company that distributes Bordeaux wines in the United States and Canada.

The very personal cookbook takes you from their first meeting on a street corner in Berkeley in 1980 to their being married six months later. The book is not full of fancy chef-y recipes. Instead, these are dishes that they cook at home, full of old-world French flavors and sensibilities.

FrenchRoots

Of course as an alumni of Chez Panisse, Jean-Pierre knows his way around vegetables. But this recipe actually comes from his wife. Growing up in Bordeaux with its long winters, her family relied on sturdy vegetables to take them through the harsh season. This salad was a staple her mother served often.

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Category:Chefs, General, Recipes (Savory), Restaurants | Comments (8) | Author:

Tailgating at Levi’s Stadium with Michael Mina and Thomas Keller

Monday, 6. October 2014 5:26

Liquid nitrogen butter pecan ice cream floats at Michael Mina's tailgate at Levi's Stadium.

Liquid nitrogen butter pecan ice cream floats (with an edible chocolate straw) at Michael Mina’s tailgate at Levi’s Stadium.

 

When there’s the likes of lobster pot pie, freshly shucked Kusshi oysters, and made-to-order, liquid-nitrogen butter pecan ice cream being served, you know you’re not at your average tailgate.

When it’s chefs Michael Mina and Thomas Keller in charge of the food, you know you’re truly at no ordinary sports feast.

Such was the case yesterday at Levi’s Stadium in Santa Clara, when the San Francisco 49ers socked it to the Kansas City Chiefs.

TailgateSign

Chef Michael Mina presiding over his exclusive tailgate at his Bourbon Steak & Pub.

Chef Michael Mina presiding over his exclusive tailgate at his Bourbon Steak & Pub.

Oh, he's a fan alright.

Oh, he’s a fan alright.

Some young fans enjoying the food.

Some young fans enjoying the food.

At every home game, Mina’s Bourbon Steak & Pub, located right at the stadium, is transformed into the ultimate upscale tailgating party imaginable. For added fun, Mina invites a different guest chef to headline with him. Typically, the guest chef has a connection to the opposing team’s city, such as when Chicago-native Christopher Kostow of the Restaurant at Meadowood was on hand for the Niners-Bears game. Or how when the Niners take on the Washington Redskins on Nov. 23, it’ll be Chef Jose Andres, who has several restaurants in the nation’s capitol.

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Category:Chefs, Enticing Events, General, Restaurants, Thomas Keller/French Laundry/Et Al | Comments (6) | Author: