Organizers of the San Jose Taco Festival on April 14 at History Park claim it will be Northern California’s largest taco truck festival. The event is being organized by Moveable Feast, a food truck event and catering company founded by Ryan Sebastian, the man behind Treatbot, San Jose’s own ice cream and karaoke truck.
Restaurants News - page 66
Chettinad, India, is synonymous with richly spiced dishes. The Chettinad families live along the coast in the Tamil Nadu state, near Chennai. The South Bay has America’s highest density of restaurants serving these southern Indian specialties. Avoiding them due to unfamiliarity would be a mistake.
The road trip and the literal and figurative potholes we hit along the way are fading into memory, but Food Forward lives on. Next month, on April 9 at 7:30pm, KQED will air our first episode: “Urban Agriculture in America.” The show will play on PBS stations across the country for most of the month of April.
The shoebox of a restaurant specialized in yakitori, charcoal-grilled skewers of meat, fish and vegetables. But in 2008, a fire in a Chinese restaurant next door damaged Sumiya, and the restaurant closed. Sumiya has since reopened on Homestead Road in Santa Clara, while Gaku opened on the site of the old Sumiya. For me, the new Gaku is better than the old Sumiya.
There are cheese fries, and then there’s poutine—the French-Canadian gift to the world of hangovers. This simple dish consists of French fries layered with squeaky cheese curds and beef gravy. It seems predestined that Americans would revere this hypersaturated Montreal staple, yet the dish is virtually unknown in most of this country. And where it is popular, poutine bears a few “cosmopolitan” characteristics.
Jenneke De Vries’ husband takes pizza very seriously. He was born in Naples to Dutch parents, and although he left Italy when he was still a young boy, he returned frequently to eat the city’s famed wood-fired bread creation. “He pretty much grew up on the pizza margarita,” she says. “He knows what he’s talking about.” Years later, living in Silicon Valley and working as a software engineer, he built a dome oven in his backyard so he could create thin-crust pizzas of his own.
Last month, my grocery bill was nearly $2,000. I don’t know if that sounds like a lot to you, but for a family of four with two young kids that seemed like a fortune. Something had to change. The problem as I saw it was I was shopping for each meal, running to the store several times a week. I knew this was neither efficient nor fiscally wise, so I decided to plan out a week’s worth of menus at once.
At Chutney Mary’s food truck, every dish has unusual ingredients and a rich cultural history. The latest food truck to hit the Silicon Valley area with a creative, crunchy and colorful menu that can always be found parked somewhere in Santa Clara and San Jose.
After working in the kitchens of various bistros and restaurants, Jeffrey Nguyen, the 21-year-old owner and chef of Le Bon de Cuisine food truck, sought to do something more. Lacking the capital to open his own restaurant, he invested his savings instead in a beat-up, yet functional, food truck.
Blood dishes are associated with immigrant communities and often evoke a sense of nostalgia and comfort for modern eaters. Most cuisines have some vehicle for using the protein-rich slaughter byproduct, but often the dish is dressed with salt, onions and garlic, similar to liver. Blood exists in a medium: a soup or porridge, or soaked into rice and noodles then stuffed into sausage.
