FeedMe Fremont

It's a Sweet World After All: Kiki's Konfections

2010-11-24T12:05:00.000-08:00

Kiki's Konfections' signature Lemon Lavender Sugar Cookie

It's a Small World After All
Close your eyes, and imagine your most coveted childhood sweet. Depending on how young at heart your sweet tooth is, you could envision Chuckles and Chick-O-Sticks, Big Cherry and Boston Baked Beans, or Lemonheads and lollipops. For Jayme and Vicky, candy queens of Kiki's Konfections in the historic Niles district, much of their childhood revolved around their favorite neighborhood sweet shop in Hayward: "The Gourmet House."

Vicky remembers saving her weekly allowance of 25 cents for an entire month so she could splurge on her favorites: Soda Can Fizzy, miniature soda cans that hold tiny carbonated candies in classic soda flavors like grape, cola, orange, and lemon-lime; Big Cherry, a candy bar with a shell of chocolate covered peanuts and a gooey maraschino cherry center; and Lemonheads, hard candy with a sour lemon coating and a sweet center. Meanwhile, Jayme delighted in BB Bats, chewy taffy suckers flavored with chocolate, peanut butter, banana, and strawberry. When their pocket change was low, each girl would press her nose against the shop's window and fantasize about the freshly popped caramel corn, shimmering stacks of candy apples, and spinning threads of pink cotton candy.

Although this candy shop was a beacon to all ages, Vicky and Jayme were not destined to meet as children. It wasn't until they became coworkers in Silicon Valley that they discovered their shared childhood memory and love of sweets.

An array of candy jars invite you to help yourself to your favorite flavors

It's a Sweet World After All

Caffe Latte Fudge

With nostalgic visions of "The Gourmet House" still in their memory, Vicky and Jayme daydreamed of bringing the joy of sweet treasures to a new generation. They toyed with the idea of a candy shop hosted by "Kiki," a clown with fluffy, pink cotton candy hair and a face whitened from powdered sugar. Strolling down Main Street in Niles one weekend, Jayme stumbled upon what would become "Kiki's Konfections": nestled among the many antique shops was a vacant yet cozy storefront that was just right for fulfilling their wish.

White Chocolate Lemon Pecan Fudge

In homage to the era of penny candies, rows of glass jars overflowing with rare retro confections beckon you to grab the sweets by the fistful. Once the candy time warp was achieved, Vicky and Jayme turned their attention to creating one of a kind fudge. The ladies' fudge philosophy is drawn from a blend of pleasing the palates of family as well as a desire to craft exciting flavors. For her son, Jayme whipped up White Chocolate Cinnamon Roll Fudge. To honor her mother, Vicky concocted a sticky Dulce de Leche Fudge kissed with a caramel ribbon. Inspired by the ubiquity of gourmet coffee drinks, they created a new way to get your caffeine-fix: Caffe Latte Fudge and Chocolate Espresso Fudge Truffles. With their kitchen creativity, the list of fudge options is a candy lover's wish list!

Rocky Road Cookies and Dark Chocolate Fudge Cupcakes with Cream Cheese Frosting

Fudge fans are delighted with the sweet squares, but if you're not in the mood for this creamy candy you can take part in the Dark Chocolate Fudge Cupcake crowned with fluffy Cream Cheese Frosting, or the crunchy cocoa goodness of the Rocky Road Cookie. Speaking of cookies, perhaps the most unique flavor combo is the best-selling Lemon Lavender Sugar Cookie. With a crisp exterior contrasting a moist interior, the lavender-infused sugar and bright citrus flavor make this cookie sparkle. At Kiki's Konfections, you can relive the glory days of your childhood and create sweet new memories at the same time.

Melt in your mouth goodness: Pure Dark Chocolate Fudge

Store Details
Kiki's Konfections
37635 Niles Boulevard
Fremont, CA 94536

Phone
(510) 794-8477

Hours
Saturday and Sunday, 12:30 p.m.-5:30 p.m.

Web Address
http://kikiskonfections.com/

Dulce de Leche Caramel Fudge

So Much More than Dessert: Le Moose Crêpe Café

2010-09-29T18:30:00.000-07:00

Step by step, Nicki prepares the Chicken Pesto crêpe with grilled marinated white breast chicken, mozzarella cheese, mushrooms, red bell peppers, and homemade basil pesto.

Peeking into the Kitchen Part I: The Crêpe Escape
In the warm Thailand nights, it was almost impossible for young Nicki to close her eyes and fall asleep. The sweet smells of paper-thin crêpes, freshly fried donuts, and velvety chocolate chiffon cakes kept calling her down to the kitchen where her mother was baking away. Tiptoeing down to the kitchen, Nicki would peek around the corner and watch until mom would call to her tiny assistant baker to lend a hand. Giddily dousing donuts in powdered sugar, she would pause to study how her mother artfully poured the creamy yellow crêpe batter over the hot surface of the griddle. With a flick of the wrist, the batter moved round and round until a large, thin pancake took shape. Crêpes were just the beginning...

Peeking into the Kitchen Part II: Indian and Thai Cuisines

Pad Thai made with chewy-thin sen jan moon noodles,
a load of proteins (shrimp, chicken, tofu, egg), crisp bean
sprouts,a balanced sweet and sour sauce, and finished with
a dusting of house roasted peanuts.

When Nicki's mother wasn't making spongy sweet jelly rolls or savory curry puff snacks, her mother-in-law would visit to teach her the tenets of Indian cuisine. Unable to resist the lure of the kitchen, Nicki would watch as the learned matrons produced curries like palak paneer with spinach and non-melting cubes of paneer cheese, or masala with chunks of chicken bathed in a creamy turmeric-tinged sauce. Having grown up with the intense flavors of India and Thailand, Nicki packed these food memories in her suitcase and flew to California for grad school at CSU East Bay.
While earning her master's degree, she satiated her culinary curiosity as a café server and kitchen apprentice, learning the nitty-gritty of running a restaurant. Shortly after tossing her mortarboard in the air, her years of International culinary know-how manifested as...a moose?!

Le Moose and Le Mousse

Have you ever craved some Italian fare, like grilled chicken with mozzarella cheese and basil pesto sauce, but your dinner guest lusted after spicy curries in a rainbow of colors like red, green, or yellow? Have you ever felt torn between the vegetarian goodness of grilled eggplant and the hog heaven of ham and cheese? Has your sweet tooth ever ached for dessert nirvana?

Rice paper hugs fresh mango, crisp Fuji and green apple,
lettuce & carrots to make Moose Rolls.
Finish with a dip in spicy Thai peanut sauce.

To satisfy everyone's bellies, there's a furry moose that knows what to do, and he's armed with a crêpe griddle and plenty of chocolate hazelnut spread. Not to be confused with le mousse, the French dish that can be either sweet or savory, the homophonous Le Moose conjures forth images of French cuisine in an unexpected way. And who wouldn't be surprised to find a happy meeting of Thai, Indian, American, and European tastes under one roof? Your dinner dilemma is hereby cheerfully resolved! The Chicken Pesto Crêpe will suit your Italian tastes, while the mild Panang Curry Fried Rice will curry favor with your Thai sensibilities. Prefer Indian curry over Thai? Chicken Masala it is. Can't decide between something Italian or Southeast Asian? Perhaps the Drunken Spaghetti will inspire you with its fusion of fried pasta, tomatoes and carrots, bell peppers and zucchini, and piquant sauce. Climb both sides of the food pyramid with the veggie-friendly Greek Crêpe and the meaty/cheesy combos of the Hawaiian Crêpe with ham, pineapple, and mozzarella cheese.

After those portions, FeedMe hopes you saved room for dessert. Fit for a family or a flock of friends, the Gargantuan crêpe is Nicki's own secret crêpe recipe smeared with rich Nutella, ringed with fresh slices of strawberry and banana, topped with three scoops of ice cream dreams, and gilded with chocolate sauce, whipped cream, and toasted pecan bits. While Nicki has spent her life peeking into kitchens, you won't have to look far to peek into her kitchen; she prepares the crêpes right before you in the royal purple-hued dining room. FeedMe recommends you get your caboose to Le Moose for good friends, good food, and good fun!

The GARGANTUAN dessert crêpe! Three scoops of Foster Farms ice cream sit atop a hazelnut Nutella-filled crêpe, surrounded by fresh strawberries and bananas, then smothered in chocolate sauce, whipped cream, and toasted pecan bits. The only question is, to share, or not to share?

Store Details
Le Moose Crêpe Café
5014 Mowry Avenue
Fremont, CA 94538

Phone
(510) 745-7288

Hours
Monday-Friday, 11:00 am-3:00 pm, 5:00 pm-9:00 pm
Saturday-Sunday, 11:00 am-3:00 pm, 4:00 pm-9:00 pm

Website
http://lemoosecafe.com/index.htm

Nicki uses her favorite food memories to create dishes
inspired by Thai, Indian, andAmerican cuisines.
(Left to Right: The Gargantuan dessert crêpe; Moose Rolls; Chicken Pesto crêpe).

The Fast and The Falafel, Etc.

2010-09-21T14:00:00.000-07:00

Ramzi of Falafel, Etc. shows off a falafel sandwich in the courtyard.

In the Beginning there was Falafel
Around the year 30 A.D., Nathanael inquired, "Can anything good come out of Nazareth?" Around the year 2010 B.C., Bay Area citizens questioned, "Can any good food come out of Fremont?" The answer is yes, on both counts, thanks to Ramzi of Falafel, Etc. A native of Nazareth, he and his brothers would help out at his father's locally renowned falafel shop after school. Between the time the last school bell rang and the last of his homework was polished off, Ramzi practiced everything from preparing the namesake seasoned chickpea patties to treating guests with classic Middle Eastern hospitality. Now as an adult, his father's original shop is no longer, and Ramzi has uprooted from the Middle East to the East Bay. After a long career in the tech industry, he decided to follow in his father's footsteps and open a restaurant of his own, right here in Fremont.

Do you falafel? Savory falafel patties are topped with shredded cabbage salad, house-made pickles and tahini, then hugged by a puffy pita.

The Fast Food of The Middle East
So what is a falafel anyway? Recipe-wise, it's a fluffy fritter made of ground chickpeas and fragrant seasonings like cumin, coriander and parsley. Geography-wise, different versions of this dish can be found in Egypt, Israel, Lebanon, Palestine, and Greece, among other places. Meal-wise, Ramzi says that the falafel is to the Middle East as the hamburger is to the United States. That is, hand-held and delectable fast food. But unlike America's favorite patties, falafel patties are vegetarian and considered pretty healthy.

Honey-sweet baklava topped with crushed pistachios.

What sets Ramzi's fast falafels apart? After years of making his father's falafel recipe, Ramzi has perfected his own formula, blended fresh every morning and kettle fried right before your hungry eyes. Biting into the falafel, you get the crunch of the freshly fried outer layer, revealing the tender, bright green interior flecked with spices. There's also a secret ingredient that he doesn't mind making public: to make the falafel balls extra fluffy, he adds a bit of baking soda. Aside from using top ingredients for all of his dishes, Ramzi's food philosophy is that a recipe is merely a list of components if there's no TLC; it's more about how you prepare it rather than what goes in it.

Et cetera, Et cetera

Baba ghannouj, tabbouleh, and hummus make a great mezze.

Besides falafel, what other authentic and salutary dishes are to be eaten on-the-go? Covering the et cetera territory in Falafel, Etc., you can begin your meal in typical Middle Eastern fashion with a mezze. The mezze is an appetizer course that gives guests a sampling of many small dishes, and can be as simple as a basket of pita bread or as elaborate as thirty-some hors d'oeuvres-sized tastes of main dishes. A trio of creamy baba ghannouj made with roasted eggplant, smooth hummus dip and fresh tabbouleh salad of parsley, bulgur wheat and tomatoes will give you a diverse mezze experience. Crunchy pita chips dipped in garlic labneh, a thick and slightly sour yogurt, is also a great way to start your meal with authentic flavors. For the main event, savory kafta lamb sausage kabob is broiled to seal in the juices and yield a caramelized exterior. Similar to Greek gyro, there's spit-roasted halal lamb and chicken shawarma, which can be served as a sandwich topped with crunchy house-pickled turnips and drizzled with creamy sesame tahini sauce. For those that love to dip, slather, and pour, there's a saucy condiment bar with extra tahini, mint-infused yogurt dip, and onions tossed in red sumac spice.

Although the fare at Falafel, Etc. is served hot and fast, Ramzi invites you to take a break from the everyday race and savor the flavors of the Middle East. Linger over your meal fountain-side with honey-sweet baklava, homemade and fresh from the oven, or warm kanafeh, a dessert made with sweet, white cheese surrounded by crispy threads of phyllo dough and drizzled with sweet rose syrup. Just because the food is fast, doesn't mean you have to be. Slow down with good friends, good food, and good fun.

Kanafeh, a dessert made with tender, sweet cheese, crispy shredded phyllo dough, and drizzled with sweet rose syrup.

Store Details
Falafel, Etc.
39200 Fremont Boulevard
Fremont, CA 94538

Phone
(510) 795-7170

Hours
Monday-Saturday, 11:00 am-9:00 pm
Sunday, 12:00 pm-9:00 pm

This You Eat, Short and Sweet: A Portuguese Care Package

2010-09-14T16:00:00.000-07:00

A few of Abe's favorite things: Linguiça sausage, Portuguese sweet bread, olive oil, and bacalhau.

Madeiran Gastronomy

Situated in the northwestern corner of Madeira is Porto Moniz, Abílio "Abe" Sousa's picturesque hometown. As a boy he enjoyed Portuguese meals such as feijoada with beans, meat, and rice, bowls of caldo verde soup with potatoes, onions, and chouriço sausage, and bacalhau à Gomes de Sá with alternate layers of salted cod and thinly sliced potatoes topped with Mediterranean black olives. Between mealtimes, wine was on the mind as Abe and his family went from the vineyard to grape stomping to market with vinho tinto, rosé, and unfermented grape juice for Madeira wine. When he moved to California in the 1970's, he brought the best of Portugal with him, compiling choice treats from both the local area and across the ocean under one roof at Sousa's Discount Food & Liquor.

Portuguese fruits of the sea.

That's right, a liquor store. What you'll usually take home from such an establishment is a nondescript brown paper bag, and maybe a salty accompaniment for the contents of said sack. Like other marts of this ilk, this shop doesn't prepare any foodstuffs, and Abe doesn't cook much himself. But look beyond the usual glass bottles of amber libations and you will find piles of fresh baked goods from all over the Bay Area, such as Portuguese sweet bread baked at 9 Islands Bakery in Sonoma County, anise scented biscoitos from Portuguese Bakery in Santa Clara, and crusty cornbread from Silva Bakery in Hayward. To stock up on the essentials, there is semi-hard São Jorge cheese from the Azores; fruits of the Atlantic such as sardines, octopus, black scabbard, and of course, cod fish, better known as bacalhau; juicy passion fruit flavored Sumol soda; cured sausages such as spicy pork chouriço, morcela blood pudding, and the mildly spicy linguiça.

Peer closely at this wine label and you can see the homes of owner Abe Sousa and his father in Porto Moniz.

Linguiça Goes with Everything

When it comes to linguiça sausage, Abe is enamored with its versatility. Although he is not on speaking terms with his stove, he praises the hunger remedy that is linguiça for any meal of the day. "You make the bacalhau, this takes too long. This you eat, short and sweet," he says. For breakfast, simply slice the sausage in half and fry it along with eggs, eat with a slice of Portuguese bread, "and you go to work!" Boil a 1:2 mixture of red wine and water, toss in a few links for ~4 minutes, and serve on a bun with your favorite fixings for lunch. A hot plate of beans (just about any will do, says Abe), rice, sauteed onions, and chopped linguiça with a glass of vinho verde is a great way to end the day. Simple? Yes. Simply good? You bet. And while Abe insists that you visit Portugal posthaste, if you're fresh out of sick days and frequent flyer miles you can still get a Portuguese care package close to home.

Store Details
Sousa's Discount Food & Liquor
1584 Washington Boulevard
Fremont, CA 94538

Phone
(510) 659-8366

Hours
Daily, 9:00 am-9:00 pm

Web Address
http://www.sousasliquors.com
http://www.sousasportuguesefoodandliquor.com

Dipping your biscoito in coffee or tea is the best way to enjoy this crunchy cookie ring.

Other Stores Mentioned
9 Islands Bakery
1 Padre Parkway
Suite D
Rohnert, CA 94928
(707) 586-1620

Portuguese Bakery
2082 El Camino Real
Santa Clara, CA 95050
(408) 984-2234
http://www.portuguesebakery.com

Silva Bakery
18563 Mission Boulevard
Hayward, CA 94541
(510) 278-3322
http://silvabakery.com

I Tried To Say "Okay!" But it Sounded Like "Oh Cake!"

2010-09-10T10:00:00.000-07:00

Find a trifecta of flavor with the Neapolitan cake: Chocolate cake, strawberry cream, white cake, and non-dairy cream frosting unite!

Just Call My Name (I'll Be There)
She's there for you when you celebrate your many birthdays, your white wedding, your stork-themed baby shower, and she'll be there for your little one's special days, too. Whenever there's a major milestone in your life, she's one of the first people you call. If she doesn't pull through, everything could fall apart. But you won't find her on your guest list.

She is Laurel, cake maven and owner of Oh Cake!. While Laurel's lovecrafted creations may end up at your event, she doesn't have any time to party. Instead, you'll find her at the farmers market choosing seasonal ingredients from California's bounty, or in the bakery mixing up fluffy cake batter, or in the kitchen tinting buttercream and fondant, or even at the counter molding chocolate landscapes. "There's very little time that I'm not baking cake," she says, but thankfully this cakesmith took a few minutes to hang out with FeedMe Fremont.

Cake decorator and owner Laurel of Oh Cake! brings the circus to Fremont.

The Month of Wedding Cake
Like any little girl, Laurel loved play-time and sweets. But ever since a pastry chef instructed eight year-old Laurel in the dao of frosting, play-time became bake-time and sweets were not just things to be eaten, but an art form. When little Laurel tried saying "okay!" she inadvertently said "oh cake!" instead, and these series of fortuitous events would influence her life's path. Not long after her encounter with the baker, nine year-old Laurel found herself knee-deep in icing and gum paste roses when her aunt commissioned the youngster to prepare her wedding cake. Of this unforgettable food memory, Laurel exclaims, "I thought she was nuts!...To date it is still one of the prettiest I've ever done." Counting down to the big event, she spent weeks making intricate details like countless drop flowers for the three-tiered cake. But the night before that glorious masterpiece was to make its debut, her aunt canceled the wedding! "So the neighborhood ate cake for about a month! It's true!" Years later Laurel made a wedding cake that would be eaten at the reception this time: it was for her own wedding. Très romantique!

Riddle: What do the Royal Family of Morocco, a Bleeding Warthog, and Chocolate Chip Cookie Dough Have in Common?
For many, a birthday is just another day unless there's crumbs of red velvet on your lap, and it is a minor sin to read your vows without ivory towers of genoise waiting in the wings. Since Oh Cake!'s own birthday in 1999, these magic mixtures of flour, eggs, butter, and sugar have been the linchpin in many a local family's milestones. Fan Cristina sought Oh Cake! for her wedding, baby shower, several years of her son's birthdays, and her niece's quinceañera for which she ordered an orange-hued nine-tiered cake to delight the many branches of her family tree.

Disney's Cars gets a cake-over.

In short, Laurel has just about seen it all and baked it all. While interning at Disney World, she created an edible animal kingdom of giraffes and zebras for the Royal Family of Morocco. Through the magic of fondant and the wild imagination of one customer, a warthog cake that squirted "blood" when cut into came to life (or death, depending on how you look at it!). For some, the old standards of devil's food and vanilla bean just aren't enough, so new flavor territories are explored. One couple's story involves the bride-to-be noshing on a tub of chocolate chip cookie dough when she first met her intended. What could be better than a chocolate chip cookie dough cake to celebrate their nuptials? At first a challenge, this special request was realized with bits of chewy cookie dough incorporated into both batter and filling. Aside from pushing the flavor envelope, Oh Cake!'s most frequent request is the Neapolitan, a trifecta of flavor: chocolate cake, strawberry cream, and white cake united in sweet harmony.

Assistant cake decorator Alissa Evans recreates the Mushroom Kingdom in cake-form.
Does this make it the Cake Kingdom?

Lovecrafted 100%
If you're looking for one of these lovecrafted cakes, you won't find it in any supermarket or store front. You'll have to tell a real person that you're jonesin' for chocolate cake layered with fudge truffle filling, chocolate Bavarian cream, and a healthy coating of Guittard chocolate ganache. Your private obsession with a certain Italian plumber will come to light when you request to have a true 3-D Mario party. For our friends that have to pick and choose their sweets carefully, you can cozy up to frosting that is low in sugar and dairy-free. As our favorite San Francisco sons like to say, any way you want it, that's the cake, you need it! At least that's how FeedMe thinks the song should go.

Store Details
Oh Cake!
Fremont, California

Phone
(510) 713-2257
(Please Call for a Personal Cake Consultation)

Hours
Tuesday-Friday, 9:00 am-7:00 pm
Saturday, 9:00 am-5:00 pm

The cake artists' palette is a kaleidoscopic array of frosting.

A Sandwich Saga (And Other Tales of Cheesy Glee): The Cheese Taster Delicatessen

2010-08-31T16:30:00.000-07:00

Chef Cody's favorite sandwich is pastrami, salami, and provolone on sourdough. Says his mother Christine, "From the time he was old enough to stand on the chair, he was making his own sandwiches!"

What's in Your Sandwich?
Wolfgang Puck has shrimp, bacon, baby lettuce, and Roma tomatoes. Oprah has curried chicken on challah. Dagwood has a stack of refrigerator forage. At The Cheese Taster Delicatessen, Jennifer K. and Alexandra B., best friends and recent grads of Mission San Jose High, both have classic turkey breast. Cody McQuilliams has pastrami, salami, and provolone. George has turkey smeared with cranberry sauce, a portable Thanksgiving on a bun. Roger has liverwurst and tuna, and the list goes on. All sandwich fixings aside, what really goes into The Cheese Taster's dishes is this: a choice cut of conversation, a dollop of love, and a sprinkling of nostalgia, all between two slices of friendship.

Chef Cody, grandson of founder Judy, is devoted to helping customers satisfy their appetite. "I’ve always believed that food is love and I learned it from this place."

Like "Cheers," but with Cheese
When you want to go where everybody knows your name, the folks at The Cheese Taster are truly glad you came. Creating Fremont food memories since 1974, it's not uncommon to spy a family of four generations sharing a round of sandwiches and Thomas Kemper sodas at the table over. It's also typical to hear people heartily called by name, as FeedMe witnessed several times during the interview with family owners Christine McQuilliams and Cody McQuilliams, daughter and grandson of founder Judy Miller. In between interjections of, "Hi, Nance! How're you doing?!" when one customer, nay, friend, came in, and "Are you in high school now? Wow!" at the sight of another regular, FeedMe learned that whether it's your first time or fiftieth time in this shop across from Ohlone College, you will be made to feel a part of their family.

Manchego cheese topped with quince paste is served with fresh apple slices, dried cranberries, toasted walnuts, and Melba toast.

The Great Sprout Debate
Whether it's the corned beef on rye or the hefty combo of bovine, bird, and swine, what links these sammies together is a generous handful of bean sprouts on top. FeedMe found this to be an innocuous condiment, but heed my warning, friend, these little legumes-to-be are causing a rift in the community. There are those that will stomp out sandwich-less if the deli is fresh out, and there are those that meticulously remove every last bit before taking a bite. FeedMe decided to get to the bottom of the hubbub, and perhaps resolve the strife.

According to Christine and Cody, deli matriarch Judy wanted to add a unique and healthy touch to the sandwiches at her newly opened shop. Alfalfa sprouts were vogue in the 1970's, but it simply wouldn't do, as every Tom, Dick, and Harry's deli widely offered this. Judy also detests alfalfa sprouts, further fueling the anti-sprout sentiment. Thus, the tradition was born, along with what Christine refers to as "the sprout people and the non-sprout people." She adds, "People either love them or hate them. I love them. [Cody] doesn't eat them at all!" The Great Sprout debate rages on, dear foodie friends. Which side are you on?

Christine says, "It's fun just to share with people. Our customers are our friends...We know their name, we know their family, we know what they're going to eat that day. And that matters to us a lot."

In Palate We Trust
Of course, it wouldn't be "The Cheese Taster" without a generous sampling of those creamy golden nuggets. Cheese connoisseurs and cheese neophytes alike can delight in a tour of the cheese case to find dairy delectation, and the McQuilliams are ready to be your guide. Experts in all things curds and whey, you can count on finding the consummate cheese for just about anything. A grown-up grilled cheese? Try the aged extra sharp cheddar. An accompaniment for California wine? Slices of Manchego slathered with cool quince paste go great with Pinot Noir, while champignon mushroom brie melts between sips of Chardonnay. Gourmet cheeseburgers? Mix some bleu cheese crumbles into the ground meat before grilling. For a Sunday morning omelet, Cotswold is packed with savory bits of chives and spring onions. Mezzo secco Monterey Jack makes a quintessential quesadilla. For mousy munchers, Amsterdam Reserve Gouda is great for snacking. Then there's goat cheese, what Cody refers to as the universal cheese, as he uses it in everything from spinach salads to mashed potatoes (with a pinch of horseradish).

While you can follow these tips to find cheesy glee, Christine insists that you try different things to discover what pleases your palate. She recommends that you "always pick what you like. There's no right or wrong, and there's a lot of nice surprises that happen when you try what you like. Try them all!"

Whether you need a quick lunch or a cheese platter for your dinner party, you'll find it along with good friends, good food, and good fun at The Cheese Taster Delicatessen in Fremont.

Antipasto salad with spicy pepperoncini, savory pepperoni chunks, smooth Fontina cheese, marinated artichoke hearts, and dried Italian black olives, all tossed in Chef Cody's spicy tomato sauce.

Store Details
The Cheese Taster Delicatessen
43367 Mission Boulevard
Fremont, CA 94539

Phone
(510) 656-5480

Hours
Monday-Saturday, 10:00 am-5:00 pm

Yelpin' The Fremont Food Scene: A Love Affair

2010-08-27T10:00:00.000-07:00

Big Night Out: What's the Plan?
"If I want it to be a special night, I check. I double check. I triple check," the twenty-something femme told me eagerly.

For a night on the town, what could deserve such scrutinizing appraisal? Is it hair fussed over for half an hour? Nope. Freshly applied war paint, mascara and all? That's not it. An outfit painstakingly replicated from the runways? Not even close.

What this savvy lass checks thrice is Yelp, the social networking community where locals opine honestly on everything from a trip to the dentist to their favorite barista. Known as Tisha K., she is a bona fide Elite Yelper, unrepentant foodie, and maker of warm Fremont memories for the past decade and a half. As FeedMe types this sentence, she has 262 total reviews, the bulk of which feature Fremont and other East Bay businesses. Most of her Fremont-centric appraisals are devoted to supping and sipping. While Yelp reviews aren't limited to restaurants, Miss K. characterizes the community as a crew of down to earth people that have great taste and a penchant for good deals. This is why FeedMe often checks these impartial opinions of the Fremont food scene, and why FeedMe decided to speak with this epicurious Yelper.

A toast to the host with the most, with a wonton! Elite Yelpers Tisha K. and Darryl P. having a tasty time at Shooting Star Cafe in Oakland following the latest Yelp Elite Event. (Photo courtesy Tisha K.)

Fremont Foodgasms and Where to Find Them
Tisha isn't the only food evangelist in town, but FeedMe's eye was caught by her curiously named homage to hometown nibbles: "Fremont Food-gasms." This is a compilation of her fave fifteen locales to eat what she describes as "basically, an orgasm for your mouth." In other words, the food tastes pretty darn good. You can find the list here: http://www.yelp.com/list/fremont-food-gasms-fremont.

Are your eyes bigger than your stomach? Tisha K. shares a dumpling with cousin and fellow Yelper Deepti R. (Photo courtesy Tisha K.)

Tisha's Top Picks for Good Friends, Good Food, and Good Fun
"Food is a love affair...I'd like to look back on my younger years and say, you know what? I did have some good times. I did eat some great food. And I had awesome friends. So whenever I go out to a place I keep that in mind, and Yelp helps me do that."
-Tisha K.

For your benefit, dear reader, FeedMe asked this local expert to reveal tips for celebrating good friends, good food, good fun, and perhaps a food love affair of your own.

Bar
Saddle Rack
42011 Boscell Road
Fremont, CA 94538
(510) 979-0477
www.thesaddlerack.com
Tisha enjoys the nightlife here, including a mechanical bull ride, live country music, and a huge dance floor. Don't forget to bring enough for the cover charge!

Burritos
Mission Jarrito Mexican Restaurant
1530 Washington Boulevard
Fremont, CA 94539
(510) 770-9661
"I have trouble finishing their burritos, because they are so massive. They're so mouthwatering, and you can get them either regular or super wet... [The owners] are very nice, very hospitable, very service oriented."

Cheap Eats
Costco (Food Court)
Pacific Commons Shopping Center
43621 Pacific Commons Boulevard
Fremont, CA 94538
(510) 897-1091
www.costco.com
"What can I get for a dollar fifty? Hot dog and a drink at Costco!" You and your wallet can also delight in pizza by the pie or by the slice, salads, sundaes, churros, and frozen drinks.

Chinese and Dim Sum
Asian Pearl
43635 Boscell Road
Fremont, CA 94538
(510) 979-1368
"There are many places in the Bay Area that could be cheaper [for dim sum], but none of them has the quality that Asian Pearl has." Tisha often dares to eat the unfamiliar, and found the goose intestine surprisingly delightful.

Coffee
Bay Street Coffee Company
4000 Bay Street
Suite A
Fremont, CA 94538
(510) 353-9590
"Bay Street is my go-to place, either for chit-chatting and hanging out with friends, or studying 'til the wee hours of the morning."

Dessert
The Prolific Oven
43337 Boscell Road
Pacific Commons Shopping Center
Fremont, CA 94538
(510) 252-1098
www.prolificoven.com
"They have any dessert you could think of. They also serve wine, and who doesn't want wine with their dessert?"

Frozen Yogurt
Fro-ggie
1554 Washington Boulevard
Fremont, CA 94539
(510) 623-8642
www.fro-ggie.com
Tisha likes redeeming her frequent buyer card for free frozen yogurt. "It makes you happy," she giggled.

Grocery Shopping
Marina Foods
46196 Warm Springs Boulevard
Fremont, CA 94539
(510) 249-9199
"If you want fresh fish, they've got it for you, 'cause the fish is still alive before they kill 'em!" Besides a variety of seafood, Tisha recommends signing up for the Marina membership card to earn points redeemable in the prepared foods section.

Gyro
Zorba's Mediterranean Cafe
46505 Mission Boulevard
Fremont, CA 94539
(510) 490-2227
http://zorbascafe.net
Legit gyros. 'Nuff said.

Indian
Chutney
3352 Mowry Avenue
Fremont, CA 94538
(510) 769-6666
www.chutneyfremont.com
North Indian cuisine, including Tisha's beloved tikka masala, tandoori chicken, and tandoori fish.

Pearl Milk Tea
Tapioca Express
43421 Christy Street
Pacific Commons Shopping Center
Fremont, CA 94538
(510) 226-8200
When you're looking for an alternative to the typical coffee house hangout, "Tap Ex" is a local favorite.

Pizza
Pizza and Curry
42136 Blacow Road
Fremont, CA 94538
(510) 687-0000
www.pizzaandcurry.com
India meets pizza, and deliciousness ensues. "It's like a medley of spices in your mouth, on a pizza! You have to go and try it."

Sushi
Yuki Japanese Restaurant
1932 Driscoll Road
Fremont, CA 94539
(510) 656-5021
http://sites.google.com/site/yukirestaurant/
Tisha loves the mirugai (Geoduck clam), ama-ebi (sweet shrimp), and unagikama dinner (smoked salmon neck).

Thai
Sala Thai Restaurant #1
39170 State Street
Fremont, CA 94538
(510) 792-0770
www.salathai-restaurant.com
Don't be fooled by the humble exterior; inside there is great food and amazing service. Tisha recommends the sate skewers, seafood red curry, and tom yum goong.

Vegetarian
Chaat Bhavan
5355 Mowry Avenue
Fremont, CA 94538
(510) 795-1100
www.chaatbhavan.com
Tisha recommends ordering the paratha, which for the uninitiated she describes as "a tortilla with a filling, like radishes, potatoes, and sometimes paneer."

This list is not exhaustive, and is the opinion of but one hungry individual. What are some of your favorite places to eat in Fremont? Leave a comment and let everyone know!

Good Friends, Good Food, Good Fun

-FeedMe Fremont

Stopping to Smell the Roses: Homemade Gelato at "Sweet Orchid"

2010-08-23T11:30:00.000-07:00

"X" Marks the Spot
If you're looking for treasure, it's usually hard to find. In some cases, if it's hidden behind the sloping roof of der Wienerschnitzel, you may drive right past without realizing it. And instead of an "X" marking the pay dirt, you'd be well advised to look for the giant fiberglass waffle cone. This is where you will find "Sweet Orchid," a small shop that specializes in frozen confections made from scratch, and made from the imagination of Leslie, its proprietor.

Sweet Orchid, named for Leslie's love of both the eponymous flower and the gratification of sweet-tooths everywhere, is a trove of gelato, sorbetto (also known as sorbet), and the obligatory frozen yogurt. Leslie calls upon her knowledge of dietetics, food science, nutrition, decades of cooking experience, and a heavy pinch of curiosity to make her artisanal delights. While the frozen treats she offers are relatively healthier than traditional ice cream, Leslie's philosophy is "...to strike a balance, being as healthy as I can be. But if something tastes good, why not?"

An Orchid in Bloom
The store is nearing its one-year anniversary, yet the seeds of this orchid were planted many years ago. As a young couple, Leslie and her husband often spoke of owning an ice cream shop when they retired. After raising a family and welcoming grandchildren into the world, their vision slowly became reality.

The Quest for New Flavors
Seated across the dessert case of whole-wheat brownies and creme puffs, FeedMe conversed with Leslie like she was an old, familiar friend. She was most animated when discussing her trials with novel ingredients, and infusing their true essence into frozen form.

Lavender gelato with a yellow
sponge cake base.

Classic gelato flavors pay homage to their Italian roots, including Tiramisu, Zabaione, Pistachio, and Chocolate. What makes this store unique, though, is the fusion of global fare: the Funfetti gelato will bring to mind the vanilla frosting that you greedily licked off the tops of spongy cupcakes as a child; Red Bean and Sesame flavored gelatos reflect ingredients endemic to Asian confections; Pistachio Kulfi, Rose gelato, and Mango sorbetto summon the aromas of South Asia and the Middle East; Lychee, Banana, and Pandan gelatos briefly transport you to a tropical heaven where the fruit is lush and freshly plucked from the vine.

Owner Leslie's quest for exciting tastes has even led her to spend an entire morning hunting for the perfect edible rose. After smelling countless varieties at Fremont's own Regan Nursery, two rose bushes with the perfect balance of floral notes and crimson blush now grow in her backyard for the sole purpose of flavoring gelato.

If for some reason you can't find a flavor to pique your interest, Leslie also takes requests. When bacon fans came knocking on Sweet Orchid's door, it was only a matter of time before Chocolate Bacon gelato was added to the lineup. Says Leslie, "Some flavors, I have to do trial and error, over again, but when you got it, it's so exciting!" FeedMe's palate was certainly excited, by the flavors as well as the passion for good friends, good food, and good fun at Sweet Orchid.

Art to Eat: Mango and Cookies n' Cream gelatos
sit atop chocolate sponge cake.

Chips Galore
Sweet Orchid and Leslie have this special Chocolate Chip Cookie recipe to share with you. Enjoy!

Ingredients
2 2/3 cups (16 ounces) semisweet chocolate chips
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 large egg, cold
1 teaspoon vanilla extract

Directions
Preheat oven to 325 degrees F.

Melt 2/3 cup (4 ounces) of the chocolate chips in a double boiler, or in the microwave.
(For tips on how to melt chocolate quickly and easily in the microwave, click here). Set aside.

Sift the flour, cocoa powder, baking soda, and salt in a medium bowl.
In a separate bowl, use a mixer to beat the butter with the brown sugar and granulated sugar until creamy. In this same bowl, beat in the egg and vanilla extract. Gradually beat in the flour mixture.
Gently fold in the remaining chocolate chips.

Scoop rounded mounds of dough (about 1/4 cup) onto the baking sheets, about 3 inches apart. Bake for about 18 minutes or until the edges are crisp and the center is moist. Cool in the pan on a wire rack.

Makes about 1 dozen large cookies.

Store Details
Sweet Orchid
34460 Fremont Boulevard
Suite D
Fremont, CA 94555

Phone
(510) 739-6300

Hours
Daily
12:00 pm-11:00 pm

Website
http://sweetorchiddesserts.com/

These gelato cakes may be mini, but the flavor is big.

Whetting Your Appetite: Hungry for Life

2010-08-12T10:00:00.000-07:00

I remember the good times.

I remember the time I trudged through the slushy snow to get a creamy scoop of house made strawberry ice cream on a twenty five degree Fahrenheit day in Detroit.

In Sydney, I remember the Turkish ekmek bread dough being tossed skillfully into the air, watching it transform in the oven hearth, and then experiencing the luscious juxtaposition of the warm bread dipped in cool baba ghannouj.

I'll never forget the heavenly richness of my first Parisian pastry, un pistache, that I wished would last forever.

Now that I am in the San Francisco Bay Area, in Fremont, I fantasize about all of the delicious concoctions that await me...
The quintessential sourdough that just doesn't taste the same without Lactobacillus sanfranciscensis, the wanderlust food trucks, the sun kissed California produce, and those blissful cows from the TV ads.

And what about the people behind the food? The farmers, purveyors, artisans, insane chef geniuses, and restaurateurs that bring food alchemy to life? Can't forget about them.

Since calling Fremont, California my new home, though, I haven't heard many compliments about the food scene here.
"Fremont? Oh, there's nothing good to eat here."
"Passing through here is like a backwater for restaurants."
"Food desert, anyone? I have to go to San Fran or Berkeley if I want to get my eat on."
Harsh!

But these less than pleasant words got me thinking: Is there really nothing good here? Nothing noteworthy, cool, or interesting? Can treasures be found outside the bustling metropolises?

I believe the answer is YES. Part of this reason is the great food memories that I carry with me. So many great things lived in less than spectacular facades, but they were great nonetheless.

But For all of the vivid food memories I have, I also have food regrets that fuel my answer.

I regret not poking my head into the middle eastern market that I passed by everyday for four years on my way to school.
I regret not striking up a conversation with the friendly crêpe maker, instead telling him that I'll have the bananas with nutella.
I regret not going with you to the pumpkin patch, because I was too busy, or it was too cold, or it was too far a drive, or whatever reason I found not to go.

What memories did I miss out on?

No, not like missing out on a culinary tour in the Italian countryside, or a mind-blowing tasting menu at a three Michelin star restaurant. I'm talking about passing by things that are going on right under your nose and right in your own neighborhood.

What gems are to be discovered here in Fremont? Come with me, and let's discover them together.

Do you call somewhere else "home"? Then join me for some inspiration, and maybe today you can make a new food memory where ever you may be.

Good Friends, Good Food, Good Fun

-FeedMe Fremont