On first reflection, you might not think that beef bourguignon and chicken with egg noodles in a lavish cream sauce would be what you really want to dig into on a warm summer evening.
But these French classics, done so right at Zola in downtown Palo Alto, end up not necessarily feeling heavy and rich, but downright as comforting as a hug. And in this time of upheaval, who wouldn’t want to be enveloped in that kind of contentment?
Zola only offers its to-go food on Fridays and Saturdays. The week’s menu is usually posted on Wednesday (sometimes on Tuesday), so you can start reserving your picks then. The earlier the better, too, because some items sell out fast.
While most other restaurants provide the food warm with instructions to reheat a few seconds in the microwave when you get home, Zola actually goes the heat-and-eat route, meaning everything is refrigerated, and you need to heat it to enjoy it.
Ribbons of Bohemian Creamery’s Capriago cheese cover the top of mushroom-pork ragout with grits at The Table.
Last week, San Jose’s The Table was transformed into the cheese table.
The popular Willow Glen neighborhood restaurant hosted its inaugural cheese dinner. This one spotlighted the cheeses of Bohemian Creamery of Sebastapol in a $75 seven-course dinner that included paired beverages. I was lucky enough to be invited in as a guest of the restaurant, which plans to make the cheese dinner an annual event.
Owner and cheesemaker Lisa Gottreich was on hand to talk about her hand-made cheeses, which are sold at retailers such as the Cheese Board in Berkeley and Sunshine Foods in St. Helena, and featured at restaurants such as Ad Hoc in Yountville, Chez Panisse in Berkeley, Nopa in San Francisco and SPQR in San Francisco.
Gottreich makes her 13 types of cheeses the Italian-way, with little salt. The goat cheeses are made with milk from her own herd of goats. The other types of milk that go into her cheeses are purchased from nearby farms.
In the far right, Chef-Owner Jim Stump greets cheesemaker Lisa Bottreich in the dining room of The Table.
The kitchen at work with Chef “AJ” Jmenez in the baseball cap.
The first course brought her Bodacious five-day-old goat cheese with a bloomy rind in a spring dish of asparagus and Oro Blanco grapefruit that was paired with Sikyo “Mirror of Truth” Takehara Junmai sake. What a great way to start with a creamy, tangy cheese and a floral, clean sake that worked well with the always tricky-to-pair asparagus.