Marco Fossati, the new executive chef at Quattro at East Palo Alto’s Four Seasons Hotel, has a particularly deep résumé. Born in Portofino, Italy, Fossati grew up in a family of great cooks. His great-great-grandfather was the chef of the cruise ship Michelangelo and may have started the family’s love affair with food.
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Chef Michael Miller has owned several acclaimed restaurants, the last being Trevese in Los Gatos, but you can currently sample his cuisine at the Silicon Valley Capital Club, where his favorite thing to cook and eat is the ever-changing tasting menu. Some other favorites include the “mer rouge,” a combination of scallops, halibut and shellfish in a tomato lobster broth, and the pepper-crusted pork chop.
Every Sunday, the Hernandez family would roast a piece of meat on a spit in their back yard, and little Arnulfo, who would later become chef “Arnie” of Reposado, being the youngest would get to be the first to press his homemade tortilla to the succulent roast, soaking up as much of its juices as he could. His parents both loved to cook and eat well, so it is not surprising that when he landed his first restaurant job, which was supposed to only last a summer, he fell in love with the freedom-loving, high-energy world of the restaurant busines
As a boy growing up in India, Kirti Pant, executive chef at Palo Alto’s Junoon, moved around a lot. His father was in the air force, and every couple of years his family would pack up and relocate to another part of the country. While all that moving was undoubtedly hard on his friendships, it offered him a great education in the regional cuisines of India.
Dominique Faury was born and attended culinary school in Paris, came to New York when he was 23, looking for adventure and a break from the strict rules and tense atmosphere of the famous three-star restaurants where he had been working. He fell in love with the friendly people and decided to stay. Through corkscrew turns of fate he married a girl from Michigan and ended up in California where word of his delicious American food with a French twist quickly spread. In 2003, he opened Twist Bistro in Campbell.
At their best, restaurants are more than places to satisfy an appetite, they are a reflection of the community. They are gathering places, an extension of our kitchens and living rooms. While we have little control over what’s happening in Washington and Sacramento, we have complete control over what we eat and where. Voting with your food dollars is a powerful statement of our values.
El Camino Real in Sunnyvale is the place to go for Korean food and one of the stars of the show are the hearty, spicy bowls of bubbling soontofu, a classic tofu-based stew.
Proposition 23 was defeated last night, and California will continue on its path to cut greenhouse gas emissions to 1990 levels by 2020. Some Silicon Valley companies are already taking giant steps forward, but none of them has gone quite as far as Intel. According to the EPA’s Green Power Partnership, the company already gets 50 percent of its electricity from a wide variety of renewable sources
Teams of election workers have been toiling around the clock to clean up over 100,000 ballots that were mailed in for the election. According to the County Registrar’s office, a printer toner smudge was confusing the vote counting machines. ProVoteSolutions,which produced the ballots, has announced that it will compensate Santa Clara County for all of the costs involved in manually inspecting and cleaning up the ballots.
People who went out to vote yesterday could kill two birds with one stone. Two polling stations in Santa Clara County also offered flu vaccines to voters and non-voters alike. The program was initiated by and run in conjunction with Stanford University’s School of Medicine.
