We are lucky to live in such a bountiful state. Where else can you eat endless crab and pasta, empanadas, silog, and local cheese then learn all about wine making all in one week? Some might say we’re spoiled, so let them, because for us it’s just another South Bay week. Jan 19-26.
Articles by Liza Mock
We are lucky to live in such a bountiful state. Where else can you taste wine from three different local wineries, eat incredible cheese then finish the week with rare Bordeaux brought directly from France? Some might call us spoiled, yet it’s just another week of food and wine events in the Silicon Valley. Jan 12-19.
If this were France, this article would never have been written. There, the 110-year-old Michelin guide is a venerated source of restaurant recommendations. The annual guide’s release is a reason for hot debate and raucous celebration. But we are not in France.
J. Lohr has been growing since 1974, but rather than sitting back to enjoy success the winery has continued to change and innovate. It is currently one of the greenest wineries around.
OPENING a restaurant is an act of faith. The hours are grueling, the financial reward small and the failure rate extremely high. Opening a restaurant in an out-of-the-way location in a town that is not known for its food culture and that requires potential patrons to step out of their culinary comfort zone is plain insane.
Yet that is exactly what chef Royce Mori did, and his Red Crane restaurant is quickly coming up on its third anniversary.
If Chef Matthew LeGentry were stranded on a desert island and could choose to bring only four foods with him, he wouldn’t mess around. His choices would be prime New York steak, sashimi grade ahi, premium extra-virgin olive oil and, oh yeah, some nice carrots to munch on.
