Mexican wrestling has a remarkable cinematic history that stretched over three decades. Beginning in the 1950s, top “lucha libre” (free fighting) stars began appearing in movies that had them wearing their trademark masks not only while wrestling but while driving around in their sports cars and engaging in Batman-like adventures battling Martians, “death robots,” vampire women and criminal masterminds.
Articles by Steve Palopoli
The announcement that Michael Miller would be stepping down as executive director of San Jose Jazz shocked a lot of people. Neither the group itself nor the local reporting on the story gave any clear reason for Miller’s jump to the smaller Children’s Musical Theater San Jose.
BILLY WILDER’s film version of Double Indemnity is so iconic now that it’s easy to forget that originally the story came from a much different book by hardboiled noir writer James M. Cain, who also gave the world The Postman Always Rings Twice and Mildred Pierce.
Village Falafel has one of those nondescript names that reveal nothing about the cultural origin of the cuisine. The key to Village Falafel’s identity can be found tucked away in much smaller font on the sign outside its (also rather nondescript) location in Cupertino: “Armenian and Mediterranean Cuisine.”
One of my longtime culinary pursuits is a hunt for the perfect hummus. I’ve pared a long list of contending recipes down to a worthy few and tried countless variations on my two or three favorites. Whether or not I’ve mastered the art of the chickpea dip is an open question. But I have unlocked, I believe, the science.
Is no confection safe from Kipp Berdiansky? As co-founder of Psycho Donuts in Campbell, he gave Homer Simpson’s favorite treat a long-overdue extreme makeover. Now he’s set his sights on another unsuspecting sugar snack with Project Cupcake, a twist on the food-truck concept that starting this week will travel around the South Bay selling customized cupcakes.
The Mariachi and Mexican Heritage Festival—a.k.a. VivaFest—continues to reinvent the concept of the mariachi festival.
Chef Matthias Froeschl was born in Austria and worked his way up through the Austrian culinary system, starting his apprenticeships at 15 and simultaneously studying at culinary school. After three years, he passed his final exams and was certified as a chef. He worked around Austria, before moving to New York a decade ago at the behest of a former employer who was running an Austrian restaurant there. Eventually, Froeschl was running four kitchens for him. His in-laws had run Cafe Marcella in Los Gatos for 17 years before selling it, and, along with a family friend, the two couples decided to open Naschmarkt together this summer.
A wave of emerging young artists bring buzz and new hybrid sounds to the San Jose Jazz Festival August 12-14.
In terms of the valley’s culinary secrets, La Villa would have to rank with the absolute worst-kept. But despite being one of the most popular delis in the South Bay, there’s an interesting insider quality to La Villa that refuses to go away. It’s as if the hardest-core of the hard-core regulars, refuse to let go of the days when the little Italian sandwich shop was an exclusively neighborhood phenomenon.
