Category Archives: Chefs

Fire Up the Grill for Jamie Oliver’s Shrimp Skewers & Ajoblanco Sauce

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All scratch-made, and ready in about half an hour.
All scratch-made, and ready in about half an hour.

Just like with fashion, when it comes to cooking, less often makes for a bigger impact.

I’ve long been a fan of Jamie Oliver for his attitude that cooking shouldn’t be a big deal. Over the years, he’s shown that a handful or so of ingredients plus a modest amount of time is all that’s required to put together a truly winning dish.

Now, he’s turned that same philosophy on the backyard grill with his newest cookbook, “Grill: Easy Grilling, Big Flavor” (Appetite), of which I received a review copy

The British chef offers up 90 recipes that won’t tax the budget, dexterity or comprehension of any home cook.These are simple — some might even consider basic — recipes that are sure to get the summer backyard festivities going.

Fire up the grill for everything from “Grilled Fish Tacos & Stone Fruit Salsa,” “Charred Squash & Tahini Chickpea Salad,” and “Arrabiata Chicken Drumsticks” to “Fruity Pork Chops & Grilled Potatoes” and “Shrimp Toast Burgers.”

Like the rest of the recipes in this book, “Shrimp Skewers & Ajoblanco Sauce” doesn’t require any heavy lifting.

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Revamping the Croissant

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Costco croissants get jazzed up in a big way.
Costco croissants get jazzed up in a big way.

When you’re lucky enough to hold in your hands a perfect specimen of a croissant, made with the finest butter into shatteringly crisp, ethereal layers, say from San Francisco’s Arsicault, do NOT do anything to it. Just enjoy as is. Slowly. Deliberately. Dreamily.

Other times, when the croissant happens to be more mundane, say from Costco, where a package of a dozen can be had for a bargain-basement price of 50 cents per pastry, then by all means, play with your food.

Specifically, by making “Croissant Toasts.”

This fun, summery recipe calls for flattening those croissants, searing them in a pan, then blanketing them with whipped ricotta and juicy, burst cherry tomatoes.

It’s like everyday ricotta toast — but pimped out.

This fanciful recipe is from “Ohana Style” (Clarkson Potter), of which I received a review copy.

It’s the newest cookbook from everyone’s “Top Chef Fan Favorite,” Sheldon Simeon. The Hawaii chef is the owner, along with his wife Janice Simeon, of Tiffany’s and Tin Roof, both in Maui.

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Vicinity: An Outstanding New Hidden Gem in Los Gatos

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The beautiful tableau of canapes that open the meal at Vicinity.
The beautiful tableau of canapes that open the meal at Vicinity.

Just opened in February, Vicinity in Los Gatos may not have a Michelin star just yet.

But there is surely one in its future after already earning a Michelin recommendation this year.

This ambitious fine-dining restaurant was opened by an equally ambitious couple: husband and wife, Mike and Denise Thornberry. He is a senior director at Apple. She was executive vice president of global sales for Beats by Dr. Dre.

Neither had ever worked at a restaurant before, let alone owned one until they debuted the 90-seat Tasting House bistro in Los Gatos in 2021, followed by its adjacent 10-seat champagne bar last year.

Vicinity is remarkable for a number of reasons, as I found when I was invited in as a guest last week.

It’s a restaurant within a restaurant, tucked inside Tasting House. You check in at the same host stand before being escorted to a back corner of the bistro, where dark drapes are parted to reveal a door to Vicinity’s intimate dining room.

How small? It’s all of four tables. And it typically serves a maximum of only 12 diners each evening.

Vicinity is all of four tables, and tucked inside the Tasting House restaurant.
Vicinity is all of four tables, and tucked inside the Tasting House restaurant.
The seasonal complimentary aperitif made with yellow watermelon juice, limequat, and goat cheese.
The seasonal complimentary aperitif made with yellow watermelon juice, limequat, and goat cheese.

Vicinity is led by Executive Chef Julian Silvera, who not only oversees this tasting menu-only restaurant, but also the bistro and champagne bar menus, as well as Friday and Saturday afternoon tea service. He somehow pulls all of this off with a kitchen team of only five. And yes, that includes himself.

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Easy Peasy, Nice and Easy Lemongrass Tofu

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The simple joy of lemongrass tofu over fluffy rice.
The simple joy of lemongrass tofu over fluffy rice.

When my husband is traveling or out with his guy friends, I like nothing more than a very simple, very quick dinner at home that will leave me nourished and ready to tuck into a good book for hours on afterward.

I’m talking tofu, rice, and veggies.

On first thought, that trio may seem way too boring or virtuous.

But I promise: It is homey, comforting, and will leave you content.

“Lemongrass Tofu” is an example of that, with firm tofu marinated in minced lemongrass, honey, soy sauce, chili pepper, and turmeric before getting quickly sauteed in a pan for dinner in no time flat.

This easy recipe is from “Vietnamese Food and Food Culture” (Tuttle, 2025), of which I received a review copy.

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San Francisco’s Causwells Expands South to Menlo Park

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The Deconstructed Pimm's Cup at Causwells.
The Deconstructed Pimm’s Cup at Causwells.

After a dozen years operating in San Francisco’s Marina District, Causwells has planted a flag on the Peninsula, opening a sister restaurant in Menlo Park’s Springline development of restaurants and residences earlier this spring.

Opened by Chef Adam Rosenblum and Beverage Director Elmer Mejicanos, it’s a handsome restaurant with showy chandeliers and a huge wall of windows to let a lot of natural light in.

It does have its quirks, though: It’s across the street from the Menlo Park Caltrain station, which means the blaring of commuter train horns regularly, especially if you’re dining at prime-time on a weeknight. You will also occasionally see non-diners wandering into the restaurant to get to a staircase or elevator to access their apartments in the complex.

The entrance.
The entrance.
The bar cart at a table in the dining room.
The bar cart at a table in the dining room.

However, if you fancy a cocktail, this is the place to be. There’s even a bar cart that will roll to your table for cocktails made tableside if you are a large enough party.

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