Kate Bradshaw Contributor Profile

How a San Jose firefighter became a granola guru

Campbell-based Paul's Firehouse Granola was inspired by hungry firefighters looking to refuel after a long shift.

Made with Luv: From mail deliveries to food truck pickups, Luv’s Brownies has evolved alongside Silicon Valley

Luv's Brownies was an online-based food business in the internet's early days. Founder Andrea Lacy has since reinvented her brownie business with a dessert truck that highlights her Hispanic heritage.

Inside Redwood City’s hidden pasta factory

We met the crew working at Redwood City's hidden pasta factory to make the noodles on offer at specialty grocers and local restaurants.

Farm fresh and ready for pickup: Prepare for the Peninsula’s CSA season

Looking to connect with local farms? Eat more sustainably? Or just access some really fresh produce, meat and fish? One way to do all three is to subscribe to a CSA.

20 trivia nights around the San Francisco Peninsula

Here’s our guide to 20 weekly trivia nights where you can gather some friends and test your collective knowledge over food and drinks.

Brisket nachos and boozy brunch: 6 pop-up spots enriching the Peninsula’s dining scene

There's an abundance of good food being made beyond traditional Peninsula restaurants. Here are five pop-ups and a food truck to consider.

With a locals-first ethos and a seasonal farm-to-table menu, this restaurant has been anchored on Palo Alto’s University Avenue for nearly a decade

Open since 2014, Local Union 271 in downtown Palo Alto offers seasonal farm-to-table fare that highlights local ingredients. With Peninsula Restaurant Week approaching, I met with Nur Zayed, the restaurant’s general manager, and controller Clayton Adelhelm to discuss the restaurant's must-try dishes, how it weathered the pandemic and the state of the Peninsula dining scene.

Ristorante Carpaccio’s Sandra Ferer shares how the Menlo Park mainstay is adapting to the times – without changing its original menu

To give you a preview of some of the restaurants participating in our third annual Peninsula Restaurant Week May 19-27, we’re speaking to the restaurateurs behind local eateries. The second interview in this year's series is with Ristorante Carpaccio co-owner Sandra Ferer.

How the pandemic transformed Cuisinett from a fast-casual eatery into a ‘little French world’ bistro and market

To give you a preview of some of the restaurants participating in our third annual Peninsula Restaurant Week May 19-27, we’re speaking to the restaurateurs behind local eateries. First up in our Q&A series is Geoffroy Raby, owner and restaurateur of Cuisinett Bistro & Market in downtown San Carlos.

A growing trend: The Peninsula eateries filled with lush floral decor

You don't need to be outdoors to enjoy nature: Peninsula eateries are displaying their green ideals and aesthetics with floral decor.