You’re invited to join me in conversation with Chez Panisse founder Alice Waters and her daughter Fanny Singer at 6 p.m., March 11. All virtually, of course. And all part of this year’s Silicon Valley Reads series of events.
Just what was it like to grow up the only child of the iconic chef who launched the California cuisine revolution? Singer, the founder of lifestyle brand Permanent Collection and holder of a doctorate from the University of Cambridge, answers that question and more in her memoir, “Always Home: A Daughter’s Recipes & Stories” (Knopf), which debuted last year.
The colonel’s got nothing on The Village Bakery, when it comes to a grand bucket of fried chicken.
The Woodside restaurant and bakery’s newest offering is “Fried Chicken Fridays.” And if last Friday’s experience was any indication, it’s already a hit. When I went to go pick up my order, the entire bar was covered with takeout bags, most for the chicken.
For $34, you get an actual bucket containing eight pieces of fried chicken, as well as containers of coleslaw, mac ‘n’ cheese, and two buttermilk cheddar-chive biscuits.
Oh, yes!
It’s designed to serve 2 to 4. The chicken alone is definitely more than two people can finish in one sitting. As such, you might want to order another biscuit or two ($5 each) to go with the leftovers the next day. Crunchy on top and fluffy inside, the buttery biscuits are definitely hard to resist.
Tandoori lamb chops and garlic naan from Jalsa Catering & Events.
Jalsa Catering & Events, Milpitas and Bay Area
Its name means “celebrate,” and pre-pandemic, Milpitas-based Jalsa Catering & Events was all about that, catering lavish weddings and festive parties all over the Bay Area.
But of course, with large events — and pretty much gatherings of any sort — verboten right now, Jalsa has pivoted to being a meal delivery service instead.
The company was co-founded by Vittal Shetty, who for years was the corporate chef of the Bay Area’s Amber India restaurants; and Reshmi Nair, who was Amber India’s director of events and catering.
Delivery (2 p.m. to 6 p.m.) and pick-up are available on a schedule that depends on what city you live in: Monday and Friday, there’s delivery to San Jose, Santa Clara, Sunnyvale, Saratoga, Cupertino, Los Gatos, and Monte Sereno. Tuesday and Sunday, it’s Palo Alto, Los Altos, Atherton, Redwood City, San Mateo. Thursday, it’s San Carlos, Hillsborough, and San Francisco. Saturday, it’s Fremont, Pleasanton, San Ramon, Dublin, Hayward, and Danville. And Wednesday, pick-up is available at its Milipitas commercial kitchen.
A side salad of pomegranate, mung bean, onions and corn, with crisp taro chips.
You don’t know necessarily when the food will show up at your doorstep between 2 p.m. to 6 p.m., but everything heats up well enough in the microwave or a skillet if you want to enjoy it hours later, as I found when I was invited to try some of the food gratis.
There’s no denying that those in the food industry are struggling mightily during the pandemic. The new book, “Food People Are The Best People” (Acorn Press) spotlights how 129 renowned California food and beverage professionals are coping and what inspires them during this unprecedented time.
This new book features such local luminaries as Alice Waters of Chez Panisse, Charlie Palmer of the Charlie Palmer Collective, David Kinch of Manresa, Jen Biesty of Shakewell, Michelle Polzine of 20th Century Cafe, and Susan Feniger of Border Grill. Along with a beautiful portrait shot, there is a short Q&A with each of the featured professionals.
Purchase the book here: A regular copy is $35, a signed copy is $50, and a copy of the book along with a chance to get your own porch portrait taken by Loken is $295.
Fifteen percent of all profits will be donated to No Kid Hungry.
Season 2 of “Tanya’s Table”
Following the success of her debut podcast series, Oakland chef Tanya Holland launches season 2 of “Tanya’s Table” on Jan. 19.
There was a time when the Chris Yeo Group was the king of San Jose’s Santana Row, operating three restaurants in this retail-restaurant-housing complex.
Only one remains now, though — Straits. It was his first establishment at Santana Row, and the concept that really made a name for him when he first opened the original Straits in San Francisco (which shuttered long ago). These days, with Yeo mostly retired, it’s his son Julian who runs the restaurant operations.
With its lounge-y, nightclub-like vibe and seductively attired female servers — which can be a plus or minus, depending on your predilection — Straits always drew a lively crowd pre-pandemic. Now, with only takeout and delivery service, the atmosphere is obviously more subdued.
The unexpected hue of the coconut rice.
While its atmosphere may have overshadowed the food at times, Straits still serves up solid, satisfying Malaysian cuisine.
The braised pork belly buns ($16) come on squishy Hawaiian-bread-like slider rolls, with a succulent thick slice of pork, crisp cucumber, and sweet-tangy pickled onions.
