The Impossible Burger explained: Peninsula chefs on cooking Silicon Valley’s most controversial…

The Impossible Burger explained: Peninsula chefs on cooking Silicon Valley’s most controversial food By Elena Kadvany Vina Enoteca owner Rocco Scordella grew up on an olive farm in Bologna, Italy, in a region known for its meat culture. It seems almost sacrilegious that in 2017, he might serve a scientifically engineered hamburger made from plant-based ingredients at his Italian restaurant in Palo Alto. Vina Enoteca leaped into the fray in March, serving the Valley’s first ...

Read More

Hatch chiles are back on the Peninsula.

Trust us, you want in on this. Where to find the fabled green chile of New Mexico while supplies last. If you’ve ever lived in New Mexico, or visited in fall, you know the smell of roasting Hatch chiles. When I was growing up in Albuquerque, semis full of freshly harvested green chiles from the southern half of the state would pull onto dirt lots, set up a mesh barrel roaster over ...

Read More

Grill Like A Butcher

Don’t panic, but this month we’ll lose about 2 minutes of daylight each day. So make your grill time count! These Peninsula butchers shared their favorite new cuts of meat, and some old stand-bys, for a summer wind-down like no other. Brad Bain breaks down a lamb at Gambrel & Co. Photo by Veronica Weber. Gambrel & Co. This friendly new-school butcher shop in Redwood City has a cult following, and it’s easy to see why. ...

Read More

Geek out and improve your cooking today with Bold Food’s owner, Muffie Fulton

Bold Food founder Muffie Fulton sears her steak with a blowtorch (Photo by Michelle Le) Muffie Fulton isn’t your average chef. A neuroscience student who went on to work at Deloitte, Genentech and 23andMe, she founded Bold Food in Los Altos in 2015 with a mission to give home cooks who are on the adventurous side a fundamental education in the kind of molecular gastronomy techniques typically reserved for A-list chefs operating ...

Read More

Realizing your Renaissance: six skills to learn today in the 650

Sous-vide steak seared with a blow torch. Techniques via Bold Food. Photo courtesy of Michelle Le. Being a Renaissance woman/man ain’t easy. One must always be acquiring new skills. Lucky for you, we did a bit of asking around. From cooking to golfing to shooting a gun, we found the top instructors and programs in the 650 for you to pick up a new skill or two. 1. Break 100 Feeling left out of those corporate ...

Read More

The Greedy Ant in Belmont is Silicon Valley’s cheese heaven

The owner, Mark Paladini, and his cheese fridge. Mark Paladini wants you to stop overpaying for mediocre cheese and start learning what you like and why. Paladini is the proprietor of The Greedy Ant and an encyclopedia of bleus, cheddars and pecorinos. His shop, on Ralston and El Camino in the sleepy hamlet of Belmont, should be on your go-to list for your next party or big brunch. Here’s what to expect when you ...

Read More