Saturday night at Seeing Things Gallery was a reunion of sorts—and a memorial. Patrons hugged and reminisced about legendary pro skateboarder and San Jose native, Tim Brauch (1974-1999). The occasion was “Timspiration,” an art exhibition dedicated to the memory of Brauch.
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Plans to build a synthetic snow slope in the South Bay have gained a good amount of social media traction, but not much in reality. After talks with Morgan Hill in 2009 and 2010 about building one east of Highway 101, developer Martin Benik withdrew his application because of the high cost of an environmental review. But he remains optimistic about the chances of a park in San Jose.
On Saturday, Ryan Agamie Melchiano and Ryan Hisamune, seasoned San Francisco restaurateurs, unveiled their finished product, SP2, in San Pedro Square.
At its inception last year, Strawberry Fields started off as a place to buy locally sourced, organic produce in suburban south San Jose. Baked goods and pastries were secondary offerings. That is, until they started to steal the show.
What’s different about San Jose’s new Smashburger? Their Certified Angus burgers are smashed and seared to order; a technique that purportedly seals in all of the juices. But that’s not all that sets it apart from the competition.
Palo Alto’s new CREAM (Cookies Rule Everything Around Me) serves gourmet ice cream flavors sandwiched between freshly baked
cookies.
The extensive menu at Burnt Rice, a modern Korean fusion restaurant in San Jose, is a mix of classic Korean dishes such as bibimbap and Korean barbecue, as well as dishes that draw on a bit of Mexicali-Korean fusion, such as bulgogi beef tacos.
“Cross Process,” the new show at Empire Seven Studios, features photographs by Josh Marcotte and paintings by Kori Thompson, as well as some works the artists created together. The exhibition opened last week.
People lovetheir barbecue, even here in California, a state that doesn’t have the reputation or history other parts of the country have. Conversely, because there isn’t a specific style attached to California the way there is to say, Kansas City, cooks have a greater sense of freedom to experiment with ingredients and technique. Mark Brown, a former techie and competitive barbecuer, is now co-owner of the recently opened Smoke ‘N Wings smokehouse.
Brown’s “The Edible Inevitable Tour” plays with the topic of food through stand-up comedy, experimentation, crowd participation and ponchos.
