San Jose Food Blog

I MOVED TO WORDPRESS

noreply@blogger.com (Anonymous) — Mon, 08 May 2017 04:58:00 +0000

Hi,

I've stopped posting on this blog and have moved to a lifestyle blog called Ngoc Is. Please follow this link.

http://www.ngocis.com/

See you there!
Ngoc

Rubio's Coastal Grill - Grand Opening - San Jose

noreply@blogger.com (Anonymous) — Sat, 21 Jan 2017 23:59:00 +0000

We are never disappointed when we dine at Rubio's Coastal Grill. I prefer Mexican dishes with seafood in it and Rubio's offers healthy options. We were recently invited to soft opening for the newest San Jose location on Brokaw. We dined on our favorite dishes and tried a new burrito we never had before.

($8.99) The Cilantro Lime Rice Bowl is my favorite because it has no tortillas, cheese, and uses black beans rather than refried beans. These are the ingredients which often feel too heavy for me in Mexican food. The fish this season is Mahi Mahi with the option for blackened or grilled. Mine is blackened. The cilantro lime rice is light with delicate flavor and the fish was done perfectly.

($10.49) Cabo Plate - this is my husband's favorite and one of the best sellers for Rubio's. What's not to love? It's probably the best value too. There's the original fish taco with delicious fried fish. Then a full sized shrimp burrito, chips, and refried beans.

There's no better way to spice up a Wednesday night dinner than a Modelo. And for the health nut in me, an antioxidant drink from Bai.

For the baby, we ordered a grilled salmon burrito because he loves salmon. He filled up on the chips and guacamole instead. Toddlers...

The waitress came by with a tray of desserts, which are all available in store regularly, and we got to sample all their cookies. Snickerdoodle and chocolate chips are always a hit.

The new Rubio's is in the same complex as the latest Sprouts Farmers Market. The plaza is really going to be bustling once all the stores open. I think Rubio's picked a great spot and the residents nearby are in for a treat.

Rubio's Coastal Grill

1078 E. Brokaw Road

San Jose CA, 95131

Balsam Hill Treelot 2016 - Burlingame

noreply@blogger.com (Anonymous) — Fri, 16 Dec 2016 23:57:00 +0000

The Balsam Hill annual Treelot event is one of my favorite holiday events to attend. At their Burlingame show room, rows of trees are displayed and walls are covered in wreaths, garlands, and ornaments. Last year's event was a spectacular evening and this year had much of the same wonderful spirit.

The marvelous wine, cheese, bread, and cold cuts table

Wreaths, garlands, and ornaments adorning the walls.

The part I look forward to the most is the wreath decorating contest. Balsam Hill items were displayed on the tables. After a brief introduction from interior designers on this year's trends and decorating tips, it was a mad dash to gather items for our wreath.

Tran and I are so proud of how our wreath turned out this year. It was really all her aesthetic eye. I only helped with assembly. Our design won second place this year! I'm so excited. We didn't win anything last year and all the other wreaths were amazing this year too.

Here are some of the other trendy and high quality Christmas decor by Balsam Hill. Their trees are very realistic and the ornaments are really high quality.

Real Good Fish - Community Supported Fishery

noreply@blogger.com (Anonymous) — Mon, 07 Nov 2016 20:56:00 +0000

Our family doesn't eat seafood often mainly because I don't know how to cook fish that well. But calamari, THAT I can do! Thanks to a local business, Real Good Fish, we were able to try sustainable calamari last week. Real Good Fish makes weekly deliveries of seafood from 25 different fisherman who catch from Ft. Bragg to Monterey. The business was started by graduate students on a mission to protect our oceans and local fishermen. Their story can be found here.

I picked up my delivery on a Thursday from the local public library. It felt funny walking into the library with a cooler bag and getting frozen seafood from the periodicals section. But when I chatted with the employee there, she said it was actually a popular program and many people worked or lived close by and picked up their weekly catches at the library. It made me feel good about supporting not just a community business (Real Good Fish) but also a community center like the library. My fish was kept adequately frozen and they offered insulated bags to carry the catch home even though I brought my own.

For more information on how it works, costs, and pick up locations, you can read the Real Good Fish website. I received a one time order free of charge to write this review.

Left: cleaned and gutted squid

Right: Smoked black cod

I started with drying my squid on paper towels. Then I cut half into rings and did a batter. I added cajun spices and other seasonings into a batch of flour and split that into two containers. A third bowl had milk. I battered my rings in this order before frying them: flour, milk, flour, fry.

The fried calamari rings turned out great! The batter was flavorful and crispy. I would cut the rings larger next time so I could taste more squid than batter. If the oil is hot, they cook up super fast. We dipped these in Sir Kensington's Special Sauce with a swirl of Sriracha sauce.

The remaining half of the squid were scored and simply seared on a panini maker in an attempt to get grill marks. I didn't get the grill marks and they were still very tasty. No seasonings, just a spray of Pam on the grill surface. For these, I used Vietnamese nuoc cham (fish sauce) and Japanese ponzu. They tasted best with the nuoc cham.

Here's our whole spread with soba noodles in a soba dipping sauce. Shaved brussel sprout salad in the middle. It was a wonderful dinner and a great way to add variety to our usual rotation of beef and chicken. Deliveries from sustainable fisheries are a great way to support local businesses and ensure we don't overfish from our oceans. You eat what is caught that week and don't create demand for fish from far locations that must be shipped over. For the home cook like me, it helps me practice cooking new recipes that I wouldn't otherwise cook. I hope you check out Real Good Fish and see their offerings.

Fisherman's Wharf in Monterey

noreply@blogger.com (Anonymous) — Mon, 17 Oct 2016 22:27:00 +0000

Last weekend, we spend a day trip in Monterey for a friend's birthday. The weather could not be more perfect for a seaside hang out. The morning started at Water + Leaves, a coffee shop on Fisherman's Wharf. Pretty much the coolest blank-plus-blank name ever, right?

Frankly, I never expected Monterey to have something so cool. My past visits to Monterey have never been so hip. It's a nice place that I think of older retirees enjoying. But I really dug the vibe of this coffee shop.

You can't beat the ocean view on the patio while enjoying a morning latte and almond croissant. This little guy approves.

Happy Hour oysters all day on a Saturday is also hard to top. These oysters were $99c each at Abalonetti on Fisherman's Wharf. Fresh, sweet, briney. Divine!

We had to pair our oysters with something of more sustenance and the calamari did just the job.

Shortly after, we left Fisherman's Wharf and met up with our friends. It concluded a good relaxing morning on the wharf for our unit. And Little guy look great in his nautical outfit.

Tender Greens - Palo Alto

noreply@blogger.com (Anonymous) — Tue, 11 Oct 2016 21:55:00 +0000

In my previous post, I had written about new openings in Palo Alto recently. The city already has a health conscious demographic which made newcomer, Tender Greens, a perfect fit for the Stanford Shopping Center. Tender Greens is a sit down restaurant specializing in salads, although you do order at the counter. Unlike Pluto's or other salad bars where you choose your own ingredients, there are already set salad combinations designed to have complimentary flavors. Tender Greens recently invited me and my husband for a complimentary lunch.

($2.75) Agua Fresca - you can't go wrong with watermelon juice. It's always refreshing.

($12.50) Tuna Nicoise - seared albacore tuna with baby greens, tomato, potato, capers, green beans, quail egg, olives, sherry vinaigrette, and a slice of buttered garlic toast.

I was very happy with my selection. There are large pieces of fresh tuna, sweet tomatoes, and the portion size was very filling. That garlic toast is so good. I highly recommend this dish and would get it again.

($12.50) Backyard marinated steak sandwich with butter lettuce

The ingredients in this sandwich were all high quality and wonderful on their own. The steak pieces were large and cooked perfectly and the roasted peppers were a nice addition. It just lacked a flavorful sauce to bind it together well. There is an aioli spread which tasted bland.

($4) Side of red quinoa salad with radish, cucumbers, pickled radish (?), and a garlic toast.

This is definitely a side I would order again. Quinoa is a healthy grain to fill up on while feeling very light. They seasoned it lightly and enhanced with the other vegetables. Again, the toast is wonderful.

Our whole meal

($2.50 each) salted caramel with white chocolate, and chocolate chip cookies

For dessert, our waiter brought out warm cookies. They are the BEST. Just absolutely, the best. Chewy, soft, perfect. Salted caramel is better than chocolate chip although the choc chips were also one of the best choc chip cookies I've had too.

OVERALL IMPRESSIONS

The food at Tender Greens is really fresh and tasty if you are into healthy salads. Although the price is expensive, it is Stanford Shopping Center and you can easily make a salad worth $12.50 with all the add-ons at Pluto's, which I consider to be in a similar category. The line gets very long at lunch even though it moves quickly. I highly recommend the tuna nicoise salad and also to finish your meal with a cookie. Why not? You deserve it after eating healthy salads.

The Habit Burger Grill Introduces ‘Golden Chicken Sandwich’

noreply@blogger.com (Anonymous) — Fri, 07 Oct 2016 04:53:00 +0000

Debuting a Fried Chicken Option for the First Time

New Sandwich Available for a Limited Time Only

For the first time ever, Habit Restaurants, Inc. is introducing a Golden Chicken Sandwich nationwide. The Golden Chicken Sandwich is the perfect addition to The Habit menu that is known for its variety, quality and value. This Golden Chicken Sandwich ($6.25) starts with a fresh, filleted chicken breast that is hand-dipped into house-made seasoned flour and buttermilk, not just once but twice, before being fried to perfection and custom made to order. This extra care gives the Golden Chicken a crunchy, flavorful crust while keeping all the juiciness. The Golden Chicken Sandwich is topped with a new spicy red pepper sauce and served with fresh sliced tomato, lettuce and tangy pickles on a soft toasted bun. “Better burgers are truly just the start at The Habit, and this new Golden Chicken Sandwich complements our overall menu of high quality, deliciously custom-crafted food and gives guests another favorite item to enjoy at The Habit,” said Adam Baird, executive chef at The Habit Burger Grill.

True Food Kitchen - Palo Alto

noreply@blogger.com (Anonymous) — Wed, 05 Oct 2016 21:06:00 +0000

Palo Alto's dining scene seems to be ramping up with new restaurants lately. Even some of the chain restaurants have a worthwhile menu. True Food Kitchen is one of the latest newcomers. True Food Kitchen has multiple nation-wide locations and boasts a healthy menu that follows the anti-inflammatory diet from Dr. Andrew Weil. The restaurant is located in the Stanford Shopping Center and has a huge space with natural lighting. It is definitely a family friendly, sit down restaurant.

The recent preview opening of True Kitchen gave me a chance to try their menu for lunch.

($13) Wild Caught Albacore Tataki - avocado, jalapeño, toasted sesame, yuzu ponzu

My meal started with a tasty appetizer of seared tuna in ponzu. I ate every single piece including the jalapenos. The avocado might actually be the pureed dots. This dish was great.

($5) Pomegranate Chia Limeade - evaporated cane, pom chia

I rehydrated with a refreshing non-alcoholic pomegranate limeade with chia seeds. A wonderful, healthy drink.

($8) Daily Market Soup - roasted cauliflower

I wasn't a huge fan of this one because there was a gingery taste to it. It's fine otherwise and the portion is quite large for a soup.

($27) Sustainable Seabass - broccolini, sugar snap pea, roasted mushroom, whole grains, lemon-umami emulsion

The seabass was cooked beautifully. Slight crisp on the outside with flaky, juicy filet on the inside. All the roasted mushrooms were fantastic and the broccolini was tender. The lemon-umami emulsion was milder than expected but the other ingredients are so fresh and flavorful that the sauce doesn't need to do much.

($7) Apple Goji Crisp - almond crumble, vanilla ice cream
My already large meal ended with the apple goji crips which was baked apple and goji berries with a crumble on top. I'm not sure if the vanilla ice cream is home made. It sure tasted like it. I recommend this dessert and any others on the menu that come with ice cream.

DoorDash is Delivering from The Bywater

noreply@blogger.com (Anonymous) — Mon, 03 Oct 2016 17:10:00 +0000

Earlier this year, I was very impressed with the fried chicken from The Bywater in Los Gatos when I had a chance to review it for Metroactive. Last week, DoorDash gave me a chance to try The Bywater's fried chicken which is a new offering for their service. The food and delivery were complimentary to me and these opinions are my own.

I chose a weekday delivery around 6:30-7PM. The delivery was prompt (early actually) and everything went smoothly. The chicken arrived still hot and crispy even though I live a bit farther from the restaurant. Here is about half the portion after plating.

The chicken was put in a reusable plastic container. Two large breast pieces. They were juicy inside, crispy and crunchy on the outside. I was very impressed with how this held up during delivery and pleasantly reminded of when I had it in store. You can order it for $22 in the store but it only comes with a small cup of butter beans. On DoorDash, for $28, you get it with red beans and rice. This came out to two portions for me, or maybe slightly over one portion for someone with a larger appetite.

The red beans and rice were served in this container. It's a heavier portion of red beans and sausages with smaller portion of rice. If you want, to split this into two portions, you can cook up more rice. But like I said before, everything served as it is delivered is already filling.

OVERALL IMPRESSIONS

Everything tastes as it did in store which is great. I'm impressed with how hot the food stayed, and how crispy the chicken was. From order to delivery, everything went smoothly. There is currently only one entree and one drink available from The Bywater on Doordash right now. To check if your address is within the delivery zone, check out the DoorDash website. They aim for a radius of a 15-20 minute drive.

P.F. CHANG’S OFFERS FREE SUSHI DAY THIS THURSDAY, SEPT. 29 IN EIGHT NORTHERN CALIFORNIA LOCATIONS

noreply@blogger.com (Anonymous) — Thu, 29 Sep 2016 15:32:00 +0000

SCOTTSDALE – (September 27, 2016) P.F. Chang’s is rolling out a Free Sushi Day this Thursday, Sept. 29 in select Northern California restaurants. This one-day promotion invites dine-in guests to enjoy a free Spicy Tuna Roll or California Roll in Walnut Creek, Emeryville, Sunnyvale, Fremont, Pleasanton, Monterey, Palo Alto and San Jose, California. P.F. Chang’s sushi rolls are hand-rolled to order and made with sushi-grade seafood, fresh julienned vegetables and 100% U.S.A-grown rice. They’re also just 600 calories or less each.

“Our hand-rolled sushi gives guests one more reason to love P.F. Chang’s,” said Dwayne Chambers, chief marketing officer for the company. “We’re offering guests in eight of our Northern California locations a chance to try it for free.”

Guests can take advantage of the offer at participating restaurants by presenting a Free Sushi Card, showing the Free Sushi Roll advertisement on their phone or simply mentioning the promotion to their server. Offer is valid all day, September 29, 2016, in-restaurant only. Catering and to-go orders do not qualify. Offer is limited to one free roll per guest but is not limited to a maximum per table. It cannot be combined with any other offer, including Happy Hour or Chang’s For Two.

Austin 2016 Photo Diary

noreply@blogger.com (Anonymous) — Wed, 28 Sep 2016 20:20:00 +0000

Two years ago, I went to Austin, TX for the first time to attend my first BlogHer Food Conference. It would be my first of three BlogHer conferences. The experience was my first exposure to the business of blogging and seeing how people can make money doing what they love. I came back daydreaming about an alternative career where I call the shots in my daily life. Since then I've decided not to blog full time but now I know what the pros and cons of this lifestyle would be. I highly respect professional bloggers.

A few weeks ago, I returned to Austin just to have a good time with some girlfriends. The city is still great and especially more so when I come without a schedule of events. Here are a few shots.

From the Westin Hotel downtown

The Capitol Building at night. It's a yuge Pokestop.

Chicken and fried okra from Gus's World Famous Fried Chicken

On one of our strolls through the city, we discovered this art installation made from lobster rope and paint by Orly Genger at Waller Creek Trail.

The following are from the uber cool Hotel Van Zandt

We loved hanging out at the pool side bar of this hotel so much that we came back the next night. This hotel is absolutely gorgeous and has such a unique decor.

And now for all the food we ate. First we had to try authentic Austin style barbecue at Terry Black's Barbecue. The ribs and brisket were especially tender and juicy.

Before our hike the next day, we ate brunch at South Congress Cafe.

This beautiful caprese salad tasted only just ok. Everything else was great.

More barbecue ensued at the fancy Lambert's Downtown Barbecue. It was all good yet not as authentic as Terry's because this seemed to be a more fancy place.

Great iced latte at Irie Bean Coffee Bar on Lamar.

After a late night out, we had cravings for burgers and P. Terry's was the only place open. It happens to be an Austin original. It was alright. Not as good as In N' Out.

Before going out on one of the nights, we had a happy hour dinner at Hightower on 7th Street. It's actually not up high at all so I'm not sure where this name comes from. The food was just ok.

After dinner, we stopped by Prohibition Creamery for dessert where they served boozy ice cream flavors or ice cream in a boozy float. Yums. Here we chatted up the waitress and her friends who eventually recommended us to Hotel Van Zandt.

SimpleViet - San Jose

noreply@blogger.com (Anonymous) — Tue, 27 Sep 2016 06:11:00 +0000

A few years ago, some website's list of "Things to Eat in San Jose" or something used a photo from my blog post in which I was eating pho. This website ran an ad on the side bar of Facebook so many people saw my photo online (with no attributions or link back to my site, boo). For a brief moment, my face was synonymous with Vietnamese people eating pho in San Jose. And that is absolutely so true because I love pho!

Pho never goes out of style in San Jose. We generally welcome all forms of traditional and experimental versions. When SimpleViet, a new eatery in south San Jose offered me a complimentary meal to try their semi-customized fast casual Vietnamese food, I was ready to chow down.

HOW IT WORKS

You can order signature dishes of Pho, bowls, banh mi, or spring rolls. Or you can customize your own combo of meat, carb, dressing, and add-ons. $8.95 for pho or bowls. $7.95 for banh mi. $7.95 for 3 rolls. $11.95 for a meal. You can also include extra add ons for additional cost. Dine-in or order online for pick up and delivery options.

SimpleViet

The signature pho was served in a compostable paper bowl which never got soggy and never leaked during the meal. Yay! All the greens and herbs were so fresh as advertised and there's loads of everything in this tiny bowl. It looks small but contains a regular sized bowl portion that you could get at other stores. The broth is delicate and tasty.

The bowls here are where you can really start to customize. There are 4 starch base options, 5 proteins, and 5 sauces along with loads of fresh toppings. We tried the vermicelli bowl with teriyaki beef and the vinaigrette and garlic aioli sauces. The garlic aioli sauce is great, I just wouldn't drown the bowl in it but definitely dip any of the meats into it.

We also sampled the lemon grass chicken (left) and signature honey-glazed pork (right). Both were great. The pork is the best which is probably why they put it in the signature bowl.

Here are the 5 sauces all with fusion influence.

Lastly, I tried the signature rolls with salt and pepper poached shrimp. The portion is a decent size for rolls. I normally prefer mine with more herbaceous greens which is lacking in these rolls in favor of lighter yet still fresh flavors of pickled carrots and daikon, lettuce, and cucumber.

OVERALL IMPRESSIONS

SimpleViet is located in an easily accessible plaza off Bernal Road. There are many small companies nearby and it is a great lunch spot. The pho and bowl prices are comparable as many other locations charge the same. The portion size is good for the price and the ingredients are definitely fresh. Everything is made in house. They have done a great job with introducing new sauces to Vietnamese cuisine. The service is speedy and ambiance is casual. It makes a great place for take out because you order at the front.

SimpleViet

125 Bernal Rd, Unit 60

San Jose, CA 95119

Tava Kitchen Grand Opening in Alameda - Chance to Win Free Food for One Year

noreply@blogger.com (Anonymous) — Fri, 23 Sep 2016 04:04:00 +0000

Earlier this year, I wrote about the awesome new menu selection from Tava Kitchen. They changed their focus from Indian food to a mix of Indian and South East Asian inspired items. The food is still healthy and delicious as always. Now the brand is opening its third store in Alameda. At the grand opening events, you will have a chance to win free Tava Kitchen for one year!

I recently visited Tava Kitchen in Palo Alto at the Town and Country Plaza again to have lunch. The side dishes were flavorful and fresh and the whole meal was very satisfying. I especially like their carrots and the bottled mango lassi.

To sign up, all you have to do is register to the Tava 100 event page, then check in to the grand opening in Alameda on October 8. One hundred guests will be chosen from the registered entrants who checked in and they will receive free Tava Kitchen for a year. The prize can be redeemed at any Tava location. Good luck to all entrants!

Sprouts Farmers Market Opens New Location on Brokaw Rd - San Jose

noreply@blogger.com (Anonymous) — Tue, 20 Sep 2016 04:12:00 +0000

One of our favorite grocery stores in the South Bay just opened a new location in San Jose on Brokaw Road. This is the third store in San Jose. The location is in a brand new plaza still under construction. In fact, Sprouts is the only store open while none of the others even have signage yet. Recently, we were given a gift card from Sprouts to shop at this new store and write a post.

Here are things that are different than other Sprouts stores I've seen.

There is a salad bar. Great side salads like quinoa, tabouleh, and fixings for a DIY salad are available with 8 dressing options. Of course, the usual olive bar is there as well.

Stop by for a sandwich at the sandwich line for lunch while you do your grocery shopping. Our other usual Sprouts locations don't have this option. It's a great addition.

While all Sprouts carry ready-to-heat meals, the selection at this store is much better. Any of these can be heated for a quick healthy dinner at home.

You can eat your lunch or relax after shopping in this Recharge and Relax area.

We usually go to Sprouts because I like the prices for their fresh seasonal fruits and produce. This store has an interesting offering of exotic fruits like passion fruit (above) and kiwano melons.

A typical weekly haul for our family looks like this. We buy our meat from Costco twice a month so I only need to get produce and fruits weekly. This is about $40+ worth.

- 2 bunches of lacinato kale

- 2 packs of strawberries

- 2 packs of blueberries

- mini watermelon

- zucchini for zoodles

- fresh mozzarella

- 2 packs of grape tomatoes

- 3 half gallon bottles of Straus Family Organic Whole Milk for our son

- as much dried chile mango slices as my heart desires

This is one of the best Sprouts locations I have been to. If you are in the area, make this one your default.

1028 E. Brokaw Rd.
San Jose, CA 95131

GIVEAWAY - Tickets to Cavalia Odysseo in San Jose - Sept 17 at 2PM

noreply@blogger.com (Anonymous) — Tue, 13 Sep 2016 14:00:00 +0000

Hi friends, a very cool giveaway has come across my desk. The Odysseo is coming to San Jose and I have tickets to giveaway. It's an equestrian show, think Cirque du Soleil but with horses!

Cavalia has given me a package of 8 tickets to do a flash giveaway. One winner's name will be put at will-call to pick up 8 tickets. The tickets are only good for this Saturday's show, Sept 17 at 2PM.

Here's the website for more details.

http://www.cavalia.net/en/odysseo

To enter the raffle, all you have to do is follow me on Instagram @sanjosefoodblog and leave a comment on the Odysseo picture telling me you're entering I will draw one random winner on Thursday, Sept 15 at 5PM. I will contact the winner for their full name and email. If you don't respond by Friday at 9AM, I will draw a different winner.

Genji Ramen at Whole Foods Market - Santa Clara

noreply@blogger.com (Anonymous) — Wed, 31 Aug 2016 05:34:00 +0000

Ramen's popularity will never die. People just love this stuff. It was a very smart choice for Whole Foods at Santa Clara Square to carry Genji Ramen at their hot food bar. Genji usually offers sushi made from natural ingredients, sustainably raised and caught fish, and has vegan options too exclusively for Whole Foods Market. Other locations may also offer teriyaki bowls and baos. They apply this same standard to their ramen. Two weeks ago, Genji Ramen and Sushi invited me to a tasting of their menu. The tasting was complimentary but the opinions on the food below are my own.

($11.99) Genji's Original tonkotsu broth
The noodles were springy and chewy. Genji does not have a brick and mortar store so they cook their broth at a food preparation center, freeze it, and distribute to their store locations such as this Whole Foods one. Same with the chashu. I couldn't tell this was once frozen. It reheats well. The soft boiled marinated egg was cooked in the store. I tasted a bit too much Mirin in my egg but the texture was nice. I liked that it had plenty of woodear mushroom.

($11.99) spicy miso tonkotsu
Phil preferred this one over the original tonkotsu broth. He thought the spice added more flavor. I thought there wasn't much spice but I do agree that it adds another element of flavor. The fixins are the same plus shredded dried pepper strands on top.

($3.99) tempura bao slider - This was tasty and a different take on the usual baos. Inside there is tempura battered and fried shrimp with a sweet hoisin-like sauce and shaved spring onions.

($3.99) Chashu pork bao slider - This version had similar condiments to the tempura slider except with tender chashu pork instead. The pork is lean and not the fatty belly cut we're used to when it comes to chashu. It's a bit bland except for the sauce. I recommend the tempura shrimp one instead.

OVERALL IMPRESSIONS
Since Whole Foods opened last month, I've been here many times for shopping and for lunch. It is by far the best local Whole Foods because of its layout and offerings, especially for hot food. It's nice to have a quick ramen option. Though this one costs the same as restaurants and has slightly less in the bowl, it does its job of fulfilling a ramen craving quickly. Slightly less sodium than restaurants. The noodles were impressive for a food stall. I wouldn't get these particular drinks (hibiscus tea and matcha tea) again because they were too sweet. The coffee stand at Whole Foods has better options. I've enjoyed all my lunches at Whole Foods for a mixture of the atmosphere and tasty healthy options. Everything here is worth a try at least once if you're in the area.

JPOP SUMMIT 2016 - Interview with Chef Tasuo Saito and Yu Hayami of Dining with the Chef

noreply@blogger.com (Anonymous) — Sat, 27 Aug 2016 06:22:00 +0000

During the JPop Summit 2016, I had the pleasure of interviewing Chef Tasuo Saito of Japanese NHK Broadcasting's popular show, Dining with the Chef. The program is in its 5th year. Chef Saito's beautiful cohost, Yu Hayami, is a singer/actress and started participating in the show 3 years ago. The goal of the show is to convey Japanese cuisine and culture outside of Japan. Chef Saito teaches authentic cooking using ingredients and methods that are professional but he makes it look easy.

At 27, Chef Saito worked at the Japanese Embassy in France. This experience triggered him to show appreciation through his cuisine. Dining with the Chef is an opportunity for him to show that appreciation and spread the food through the world. In Japan, people go to restaurants to eat good food and enjoy the environment. You may also drink sake when you go out which pairs better with saltier food so restaurants make food saltier. Whereas, When you cook food at home, you have to think of economy, cost of ingredients, etc. But home food can be healthy and balanced. Some of the dishes Chef Saito wants to introduce to the world is Japanese comfort food (mama's food), for example, nikujaga (potatoes, onions, and meat stewed in sweetened soy sauce). Earlier in the summit, he had done an easy version of pork with ginger soy sauce marinade, a dish that typically has a variety of different ingredients in the marinade. Chef used ginger ale for a quick and easy version which tasted just as delicious as the original.

Presentation, technique, or flavor are equally important in Japanese cuisine. For example, Japan is the only country where you put the chopstick horizontally across the top of your place setting, and bring the bowls up to your mouth. There are 5 ways of cooking: fried, stir fried, boiled, steamed, raw. Traditional dishes have 5 colors: red, green, blue, white, black. Examples of common black colored food are shiitake mushrooms, nori, black mushrooms, black beans, and black rice. There are 7 different tastes, sweet, salty, spicy, savory, sour, bitter, and umami can be combined together for a complex dish.

Presentation is probably the biggest change in Japanese cuisine over the last decade. Young chefs are getting inspired by Asian fusion and bringing it back to Japan in the form of creative presentations. Fifteen years ago, it was more popular to have family style meals, and now the family size is smaller so individual portions have become more popular. Chef Saito believes that what we see as Japanese fusion is closer to the traditional way presentations. Japanese cuisine used to have 7 or 9 courses with a variety of small dishes as we often see now with contemporary Japanese dining. Chef Saito vividly remembers a fish teriyaki dish he had in Washinton DC 2 years ago. The presentation was different with edible flowers and was a little bit spicy. He thought it was very impressive because the base of the traditional dish was the same but the condiments were different. The organic movement is also coming up in Japan. Farm-to-table has been alive in Japan but is picking up more steam now as it reaches global popularity.

His advice to aspiring chefs who want to specialize in Japanese cuisine is to watch their show on NHK World. Just kidding. Instead, chefs should really emphasize basic skills. If you can do the basics, you can use your inspiration to do anything else. Mastering basics takes at least 3 years. Be able to explain what you made with your own words. Think about the person eating, be able to explain why you want to serve something a certain way to that specific person. The word kanji character for the word eat in Japanese, taberu, has "good" inside the "house" so eating means "good inside the house" or "people with good" meaning meeting with people is a good thing. Chefs should keep these things in mind as they hone their craft.

During my interview with Chef Saito and Yu Hayami, I noted that the landscape of Japanese food in Japan seems very similar to that in America. People seem to eat out for the same reasons and to enjoy comfort foods for the same reasons as we do here. As Food Network and cooking shows like Master Chef occupy a regular time slot in household televisions, does Japan see its chefs rising to the same celebrity status? His co-host proudly proclaims that Chef Saito is among the most popular with his energetic character. Although in general, Japanese chefs are very serious as they present a traditionally serious cuisine.

Gender roles in the culinary world seem to have the same challenges as in America for female chefs. Japan is still fairly traditional in their view of gender roles for women as home cooks so on TV there are more female chefs but fewer internationally award winning chefs (Michelin, James Beard) female chefs. We often see more women excel as pastry chefs than executive chefs. Chef Saito believes different inspirations between men and women and hopes to see more female chefs on the horizon.

If the clip below of Dining with the Chef where he makes chicken wing karaage entices you to travel to Japan, Chef Saito's tip is to go to specialty stores not general restaurants. Also, tempura in Japan is light and fresh and very different from tempura in America. A definite must have in Japan.

*The preceding article was based on an interview with Chef Saito and Yu Hayami with help of a translator. Both co-hosts' answers through the translator were interwoven into this article and is not verbatim.*

J Pop Summit 2016 - San Francisco

noreply@blogger.com (Anonymous) — Wed, 17 Aug 2016 20:12:00 +0000

Every year, fans of Japanese culture are delighted by the JPOP Summit, which is a festival of all things Japanese. Events can last all week (film screenings) but the bulk of activities is on one weekend. Last month, I attended one day of the event to sample the foods offered there.

The tasting started with an introduction of the 5 ramen vendors.

Iza Ramen: Started as a pop-up in Lower Haight. They specialize in tsukemen (dipping ramen).

Naruto Ramen: This brand from NY sticks to the classic tonkotsu broth cooked for 24 hours.

Hinodeya Ramen Bar: Specializes in the bonito broth which is popular in Japan.

Orenchi Beyond - This restaurant is located in San Francisco and is from the same owners at Orenchi in Santa Clara.

Ramen Taka: This brand from Santa Clara has a menu that covers various regions of Japan.

My tsukemen ramen from Iza Ramen came in this very convenient tray. The broth was rich and thicker than the noodle soup form. It coated the chewy noodles well and I got a mouthful of flavor with each bite.

Our next step was to Shige Sushi for their triangular shaped sushi-wich. Shige has a brick and mortar store but they also sell at events like this. There were four flavors: Alaskan, spicy tuna, California, and natto with kimchi.

The flavor of the natto wasn't so bad but the texture is slimy. I couldn't finish it. Natto is definitely an acquired taste.

The California tastes just like a California roll.

Here's the spicy tuna wich that I didn't get to try. Looks yummy.

Next up was takoyaki from Hirotako, a catering company specializing in Japanese cuisine. Their fried takoyaki balls were crispy and flavorful with some pieces having pickled red ginger inside.

Sapporo samples were also being handed out. I helped myself to some. ;)

Inside the pavilion, we did a quick tasting of Iichiko shochu in ume (plum) and yuzu citrus flavors. It was very light and fruity and doesn't need mixing although you can mix it with other fruit juices. Shochu is different than Korean soju. It can be distilled only once while soju is distilled multiple times. Korean soju is also lower in alcohol content. The Iichiko was much easier to sip than Korean soju though.

Coming up next, a recap of my interview with Chef Tsuo Saito of popular Japanese NHK broadcasting network cooking show, Dining with the Chef. His beautiful cohost was Japanese celebrity Yu Hayami.

Gordon Biersch Debuts New Beer and Food Pairing Guide

noreply@blogger.com (Anonymous) — Thu, 04 Aug 2016 17:58:00 +0000

CRAFT BEER LEADER GORDON BIERSCH HELPS GUESTS CREATE THE PERFECT MATCH WITH DEBUT OF NEW BEER AND FOOD PAIRING GUIDE

- Guide designed to teach craft beer lovers the essentials of coupling beer and food flavors -

Gordon Biersch, the brewery restaurant specializing in handcrafted lagers and ales brewed in-house, recently unveiled an easy-to-follow beer and food pairings guide designed to help guests learn more about the brand’s five different beer styles and the flavors that perfectly complement each. Available now through August 28 at restaurants nationwide, craft beer fanatics can turn up the heat on their summer fun and enhance their dining experience by creating the ideal beer and food match with the help of this informational menu tool. The guide includes a descriptive infographic with beer and food icons to make the pairing process interactive, educational and simple.

“At Gordon Biersch, we pride ourselves on being a leader among beer-centric restaurants in the industry today, and have set ourselves apart by brewing on-site exceptionally unique lagers and ales that keep our guests coming back for more,” said Tom Dargen, Senior Director of Brewery Operations at Gordon Biersch. “We’re excited to debut our new beer and food pairings guide, which will enhance the dining experience for our guests and offer them insight into the Gordon Biersch brewing process and our signature flavor-packed brews. We look forward to welcoming craft beer lovers to try out this new resource, as well as showcasing the diverse intricacies of our local head brewers’ beer creations at restaurants nationwide.”

As part of the beer and food pairings guide roll out, Gordon Biersch restaurants throughout the country will feature a selection of craft beers brewed on-site by local head brewers. All of the restaurant’s head brewers develop a unique beer in each of the featured beer styles on-site for guests to enjoy. At the start of each meal, guests are encouraged to preview the pairings menu to enhance their experience with styles including:

Hoppy – A beer style that balances out spicy foods and helps emphasize specific flavors in dishes, which creates an ideal combination with spicy meals, pork, poultry and burgers. This flavor can be paired well with Gordon Biersch favorites including Southwest Egg Rolls, Marzen BBQ Chicken Sandwich and Spicy Chicken Fritters.

Fruity & Spicy – This style of beer complements and balances flavors similar to notes in the beer, such as those found in poultry, salads, seafood and flatbreads. Guests can pair their Fruity & Spicy brews with selections such as the Blue Crab & Artichoke Dip, Cali Beach Taco and California Cobb Flatbread.

Light & Refreshing – Select this type of beer style when looking for a refreshing craft beer that will cleanse the palate and will also complement lighter dishes. The chef recommends matching this style of beer with Gordon Biersch menu items such as the Cajun Pasta and the Gorgonzola Pear Salad.

Malty – Fans of roasted, grilled and smoked foods should sample this style of beer, which will give another layer of flavor to the dish. Ideal menu items to be paired with Malty beers include the Gordon Biersch Beer & Mushroom Chicken and the Gastro Burger.

Dark – This style of beer best complements chocolate and other sweet flavors, as well as meat dishes such as Gordon Biersch’s 10 oz. USDA Top Sirloin and the fan-favorite Brownie Sundae.

For additional details about Gordon Biersch or to find a location near you, please visit www.gordonbiersch.com.

Events, Openings, and Announcements - August 2016

noreply@blogger.com (Anonymous) — Tue, 02 Aug 2016 19:28:00 +0000

Off the Grid: Evergreen Moves to a Monthly Extravaganza

San Jose Event Will Focus More on Community Involvement

Off the Grid is excited to announce a new, improved format for the San Jose @ Evergreen Village Square lunch event. The event currently takes place every Saturday afternoon and will become a monthly food truck festival beginning Saturday, August 6, 2016 and occurring the first Saturday of the month thereafter.

This larger-scale, monthly event at Off the Grid: San Jose @ Evergreen Village Square will introduce a number of exciting elements, including a wide variety of food trucks, curated live music performances, and onsite activities. By changing the schedule to occur once a month, Off the Grid will be able to dedicate more time and resources to create an enhanced guest experience in a festival atmosphere. Along with face painting and children’s activities, Off the Grid hopes to provide a stage for local school bands and performers, giving them a space to showcase their talents.

Saturday, July 30 will mark the last weekly iteration of the Evergreen market and prospective guests are encouraged to RSVP to the August 6 event opening on Facebook. Off the Grid will be posting updates on vendors, entertainment, and performers leading up to each month’s festival.

Where:
Off the Grid: Evergreen
4075 Evergreen Village Square
San Jose, CA, 95135

Date:
Saturday, August 6, 2016 (and the first Saturday of every month thereafter)
Time: 11:00 a.m. - 3:00 p.m.

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Manresa Bread Los Gatos Adds Outdoor Café Seating and Full Beverage Program Including Espresso Bar

One month after opening its second location in Los Altos, CA, Manresa Bread announces the expansion of its original bakery in Los Gatos. Slated to debut in August, Manresa Bread adds 200 square feet to the retail space, a full-service coffee and beverage program, and dedicated seating area at the 276 N. Santa Cruz Avenue location.

“Our guests have been asking for these changes for quite some time. We are excited we’re in a position now where we can expand into the adjacent space and offer an experience that’s more than just grab-and-go,” says Partner and Head Baker Avery Ruzicka.

Aevan Balan joins the Manresa Bread team as Lead Barista for the coffee program, which features Santa Cruz-based Verve Coffee Roasters. A Bay Area native, Aevan first learned about coffee when he started working at Yahoo as a Lead Barista and Mentor as a way to make ends meet while going to college. He later became a Coffee Specialist at Yahoo, working exclusively with Verve Coffee Roasters, training directly with the Verve team. He was most recently a Lead Barista with Blue Bottle Coffee Company in Palo Alto and a Café Manager at Kartma Street Café, a work-experience program that employs homeless men and women while paying a living wage.

The new coffee program, in partnership with Santa Cruz-based Verve Coffee Roasters, includes espresso drinks, fresh brewed coffee, and cold brew. Guests can also enjoy hot chocolate, Chico Chai Tea out of Chico, California, and kefir on tap.

The look and feel of the newly added space mirrors the classic and modern vibe of the original, created in partnership with San Francisco-based Robert van Horne. A larger counter area means Manresa Bread can display a wider selection of pastries and breads throughout the day and newly added outdoor tables and seating for half a dozen invite guests to linger over a cup of coffee or a pastry.

Manresa Bread Los Gatos is located at 276 N. Santa Cruz Avenue and is open from 7 a.m. – 3 p.m. daily. A second retail space is located at 271 State Street in downtown Los Altos and Manresa Bread is also available at the Campbell and Palo Alto farmers’ market on Sundays and the Portola Valley market on Thursdays. Manresa Bread pastries are featured at Verve Coffee Roasters locations in Santa Cruz, CA.

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Boudin Heats Up Summer with New BBQ Pork Menu Items

Boudin Fast Casual Restaurants Serves Up Seasonal Sandwiches and Salad for a Limited Time

Inspired by the flavors of a summertime backyard barbecue, Boudin, home of The Original San Francisco Sourdough™, has introduced three new menu items featuring perfectly seasoned, seared and slow-roasted BBQ pork. The limited time seasonal offerings, available beginning July 27 at all Boudin SF locations, which offer a unique fast-casual dining experience serving breakfast, lunch and dinner, include:

Classic BBQ Pork Sandwich: Slow-roasted and hand-pulled pork tossed in sweet and savory barbecue sauce topped with crunchy house made coleslaw, served hot on a garlic-buttered, toasted sourdough baguette ($9.29)

Aloha Pork Sandwich: Slow-roasted and hand-pulled pork slathered with an island-inspired ginger soy barbecue sauce featuring a hint of honey, topped with house-made caramelized pineapple, tangy pickled red onion, and fresh-chopped cilantro, served hot on a garlic-buttered, toasted sourdough baguette ($9.49)

Luau Pork Salad: A mix of spring greens and cabbage topped with warm, slow-roasted pulled pork tossed in ginger soy barbecue, caramelized pineapple and tangy pickled red onion made in house, fresh-chopped cilantro, crunchy red bell peppers, cucumbers, carrots, and toasted almonds served with a zesty ginger soy barbecue vinaigrette ($10.29)

“Our new menu additions capture the spirit of the summer season by combining tender, succulent, and slow-roasted pork shoulder with the perfect balance of savory, sweet and zesty barbecue flavors,” said Alan Skversky, Boudin Bakery’s corporate chef. “Featuring a fresh mix of house-made ingredients, like our crunchy coleslaw, caramelized pineapple and pickled red onion, each menu item delivers a bright taste of summer while also complementing our world-famous, fresh baked sourdough bread.”

Available at all Boudin SF locations in Northern and Southern California, the new BBQ Pork menu items can be enjoyed in the restaurant or at the convenience of take-out. Boudin SF will also offer house-made coleslaw as an add-on side option for $2.99 for a limited time. Additionally, Boudin SF’s Cobb Salad will be returning to the menu by popular demand. Click here to find your nearest Boudin location.

Forge Garden Tour - Santa Clara University - Santa Clara

noreply@blogger.com (Anonymous) — Fri, 29 Jul 2016 22:29:00 +0000

Last month, I attended an event for Santa Clara University Alumni at the campus garden. We took a tour of The Forge Garden which is one block off campus then had a mozzarella making workshop after. The price of admission was $10 and came with a tour, cheese workshop, wine and beer, and snacks. Santa Clara University makes its own wine called Mission Wine and proceeds help fund scholarships to the students.

Mission Wine Collection is sold on VinoShipper if you're interested in purchasing. I tasted the Pinot Grigio and Cabernet Sauvignon, they're quite nice and mellow.

In the middle of the garden is a house that is used as the office. The house was built by civil engineering students entering in a previous year's competition for the most sustainable house. There are solar panels on the roof and parts of the insulation was made with recycled denim!

For a video version of this post, watch this Youtube video.

Certain beds at the Forge Garden are used for experiments in farming or agricultural technology. Other harvested items are sold at the weekly farm stand in front of the garden. Tours like this one were also given regularly. There is a chicken coop at the corner of the garden and the chickens roam freely. Their eggs are not sold at the farm stand as there isn't enough to supply the demand. Instead, the eggs are donated to partnering elementary schools where they are used in cooking demos for the children. All compostable waste is put in a compost area to be used later.

Our mozzarella class started with pouring Straus Family milk into pots and heating up to a certain temperature while stirring. Citric acid and Rennet are added.

Then the whey is separated from the curds by straining.

All the curds are formed into a ball which is heated more, stretched, and heated again.

Our instructor was helping to stretch ours but it was still hard so we had to heat the ball again.

Finally, whoa la! Fresh pulled mozzarella with vine ripened tomatoes from the garden and balsamic vinegar. My son's little baby hand trying to reach for a bite. Mozzarella making was fun and interesting. It sounds easy as I simplified the directions above but its actually very laborious. Its hard to get the soft pillowy texture. Forget about how they make burrata, that creamy consistency must be very difficult to achieve. Now I know why fresh mozzarella balls cost so much!

Whole Foods Market Preview Opening - Santa Clara

noreply@blogger.com (Anonymous) — Fri, 29 Jul 2016 20:09:00 +0000

The new Santa Clara Square complex has been much anticipated as I've driven by their construction site daily. This week, Whole Foods and a few other retailers had their grand opening to officially open the Square for business. The following photos and video are a blend of shots from my iPhone, Canon Powershot, and Whole Foods' promotional photos. They cover the media preview event and grand opening day which my husband went to.

Colin bear did not like Sourdough Sam, the Niners mascot, on opening day. But he did like the cheerleaders and getting Dwight Clark's autograph.

For a video version of this post, watch this Youtube video.

Poke by the pound and in-house smoked meats.

Bubbies Mochi from Hawaii

The swanky and spacious Tap Room using refurbished wood from the buildings that sat on this lot before.

Cider and champagne

Farm to table caviar - what does that mean?

Top Chef season 12 finalist, Melissa King, developed 8 new recipes for Whole Foods. Her items can be purchased at the hot bar and salad bar.

The oysters are $0.75 each in the Land & Sea section

You can buy Genji Sushi and Ramen for lunch at the hot food area.

As usual, lots of gluten free and vegan options in their bakery. And also this cool cupcake tower.

Sweet dreams are made of cheese.

A sample from their media preview offerings

Whole Foods Market

2732 Augustine Dr, Santa Clara, CA 95054

Taste of Orleans - Great America - Santa Clara

noreply@blogger.com (Anonymous) — Thu, 28 Jul 2016 05:41:00 +0000

Last weekend, we went to California's Great America's Taste of Orleans festival. This amusement park always brings back memories of my youth. It was the place to be back then and it still is. It's a nice place to go during summer break. Thanks to Great America for complimentary tickets to the park and for the food, I got to take my son here for the first time.

The Taste of Orleans Festival is only here 7/23-24 and again on 7/30-31. For food, you can buy each item at $6 per serving or $25 for a card that gets you all 6 dishes. Food stations are set up on the side of the park near the bumper cars and Pavilion. You line up at each station with your card and they mark each item you've received. The park is also decorated in New Orleans decorations, chalk drawings, jazz music, and street signs. The nights are capped off with fireworks. Here's a summary of our family's trip there.

Red beans and rice

Creole Meatballs - these are pretty sizable and juicy meatballs.

Bourbon House BBQ Chicken Wings - these were pretty good. A bit dry but the seasoning was nice.

Crawfish Etoufee on a hot dog - The crawfish was in the sauce on the hot dogs. A very filling dish.

New Orleans Beignets - the line for this was long as it was shared with the funnel cake station. The beignets were large and tasty. Beignets are always satisfying.

[Not pictured]

Chicken-Andouille Gumbo - a small cup that had a good kick to it and tasty sausage pieces

We took Colin on two rides that he was tall enough to ride. Check out our video below.

Sonoma 2016 - Goose and Gander

noreply@blogger.com (Anonymous) — Mon, 25 Jul 2016 19:33:00 +0000

The Napa Valley has so much great food and small cities to enjoy. For a recent bachelorette party, we dined at Goose and Gander in St. Helena.

I split with my friend and here was our small spread.

Cucumber Collins ($13) - Square One Cucumber Vodka, Yuzu Lemon, Fresh and pickled cucumber slices, Huckleberries, and seltzer.

Rosemary Pear Shrub ($13) - Gin, rosemary-pear shrub syrup, lemon, ginger, seltzer

Coastal Pimm's Cup ($13) - gin, lemon, bitters, ginger beer, bay laurel

($18) Grilled Spanish Octopus - Beluga lentils, frisee, Bosc pears, gribiche (cold egg sauce)
This was a very nice dish. The octopus was perfect. Just perfect. The size is small for the price and it was not identified on the menu as a small bite or appetizer portion. I really thought this was an entree. Regardless, great flavors and execution.

($13) Wild and Tame Mushrooms on Toast
Contrary to the above dish, this portion was bigger than expected. These 3 toast halves could be a meal itself. It's loaded with mushrooms in an herbed creme fraiche. So good.

($8) Roasted Bone Marrow
If you've had bone marrow before, there wasn't too much special about this. Served with a side salad of celery greens and fennel shavings. It's good, just not remarkable.

($7) Duck Fat Fries
These were actually very good. I couldn't taste the duck fat but they are still excellent fries to share.

Chocolate Cake with hazelnut
Our bachelorette got a celebratory cake. It was a bit dry. The creme and chocolate were good. We appreciated the generosity.

OVERALL IMPRESSIONS
The prices here are not indicative of portion size. Some items were more filling than expected and then others were scant. I wish the menu gave a more accurate impression of the food. Other than that, service was nice, drinks were great, and some of the dishes were fantastic.

Goose and Gander has interesting decor like an old library. There are various type of areas to sit like the main floor, bottom floor, outdoors under the trees, and outdoors under the awning. We sat outdoors under the trees and it was a bit dusty. There was competition between multiple tables for the umbrellas and half our table ended up with harsh summer sun in their faces. This doesn't sound like a big issue but it was really hot that day and this made us uncomfortable.

The Property Brothers Debut Scott Living Furniture at Orchard Supply Hardware - San Jose

noreply@blogger.com (Anonymous) — Tue, 19 Jul 2016 18:25:00 +0000

This weekend, the Property Brothers, Drew and Jonathan Scott were in town to promote their new book and outdoor furniture line at Orchard Supply. Of course our family went to catch our favorite HGTV co-hosts.

The book is called Dream Home and gives tips on when to determine to fix up a home or buy a new one. Then specific tips on fixing and decorating. It can be purchased on Amazon.

Link here. <--- This is not an affiliate link.

Samples of their furniture line was displayed in the outdoor furniture section. It's called Scott Living. It will be available for sale at Orchard Supply Hardware stores in August 2016.

Even though the line wrapped around the building, it was a very organized event. People were in and out quickly. The Scott brothers were energetic and all smiles. We enjoyed getting to meet them.

Drew Scott is coaching little Colin to look at the camera and smile. No luck on the smiling part though.