If you’ve already done spooky and campy with your jack-o’-lantern in Halloweens past, now’s the time to give chic a try.
Palo Alto’s Gamble Garden will host a “Pumpkin Decorating With Henna” online class, 10 a.m. to 11 a.m. Oct. 24.
Artist Priti Aggarwal will lead this live Zoom class in the Indian art of mehndi, explaining its history and cultural applications, and guiding you to decorate your own pumpkin with custom-made henna paste free of chemicals or dyes.
All supplies, including the pumpkin and the henna, will be provided and must be picked up beforehand at the Gamble Garden.
The class is recommended for those ages 8 on up. Price is $40 per person. For more info or to register, click here.
“Dine Downtown San Jose”
This year’s “Dine Downtown San Jose” is extended through Nov. 15, and includes dine-in, dine-out, and to-go specials, making it easier than ever to help support local restaurants during this challenging time.
Founder Becky Sunseri has been obsessed with ice cream since she was a kid, when she’d even hunker down with a bowl of it in winter while sitting atop the heater in her family’s home in Illinois. At 15, she playfully wrote her first ice cream menu, too.
A former pastry cook at Facebook, Sunseri makes a point to use the best local ingredients in her ice creams and sorbets in creative yet highly accessible flavors.
Walk up to the window to order a cone or cup or pint to take home. Or order online ahead of time, then go to the “pick-up” window for speedier service.
Let me preface this by saying that I am not the biggest beef eater by any means.
But when pitmaster extraordinaire Matt Horn carved off a tiny morsel of fatty, warm brisket and handed it to me last week, it may have just turned me for good.
Supple, near spoonable, and downright custardy, this brisket is beyond.
What he turns out at his Horn Barbecue in West Oakland is near life-changing stuff.
Brisket, smoked low and slow with utmost intention for up to 16 hours, that he gets going at the ungodly hour of 2 a.m. Pork ribs that are tender yet still have a nice little give, plus impressive smoke ring penetration. Pulled pork sandwiches piled high with shards of meat plus a crisp, celery seed-flecked slaw. Shell mac ‘n’ cheese with gobs of cheese. And his wife Nina’s potato salad — hefty, creamy, substantial, and like tater salad crossed with egg salad.
I had a chance to try all of that last week at a media preview for Horn Barbecue, which is expected to open to the public sometime this week for outdoor dining and takeout at Tanya Holland’s former Brown Sugar Kitchen location. Check its Instagram or Facebook page for the latest news on its opening date, which was derailed at least once before because of city approval delays.
What a difference a few months makes. In late February, I was invited in as a guest to try the splashy new Ettan restaurant that had just debuted in downtown Palo Alto. Little did I know that would be the very last time I’d dine inside a restaurant for the foreseeable future.
So it was with a sense of warm familiarity tinged with a bit of melancholy that I returned to this modern Indian restaurant last week to pick up takeout.
The restaurant is a collaboration between Ayesha Thapar, a real estate and fashion entrepreneur, and Srijith Gopinathan, executive chef of the Michelin two-starred Campton Place in San Francisco. So it’s got style in spades, as well as serious cooking chops.
The striking entrance with its indigo doors, iron latticed screens, crystal chandeliers, and fanciful tiles still make a grand statement. And the food is still every bit as impressive, even if you can’t enjoy it on the restaurant’s rough-hewn ceramics and gleaming copper vessels at home.
What foods have you missed most during shelter-in-place? French fries, or most any fried foods for that matter, and sushi? That’s the consensus among my friends and family. Understandable, given that those are things most of us rarely prepare for ourselves at home.
Ozumo comes to the rescue on so many of those fronts. Former professional baseball player Jeremy Upland founded the restaurants after falling hard for Japanese cuisine during his time playing in the Japanese Pacific League. Its location in San Jose’s Santana Row is especially convenient because there are plenty of free parking lots just yards away.
To satisfy those fried foods cravings, look no further than karaage ($14) and Ozumo shrimp ($18).
I’m not going to lie — when you get these to-go, their crunchy coatings will suffer a bit by the time you get them home. But the fried white shrimp coated with shichimi can be re-crisped fairly well by just searing them in a hot frying pan on the stovetop. The accompanying yuzu-honey aioli is sweet and creamy like Japanese Kewpie mayo, with a citrusy and spicy edge. Our little plastic container of it got slightly melted when it was tucked inside the to-go container with the straight-from-the-fryer shrimp. But you can always transfer the sauce to your own dipping bowl at home.