The road less traveled: how one Bay Area chef left the kitchen and embraced #vanlife

Local chef Peter Rudolph packed up his knives and took the family on the open highway. #vanlife: scenes from the road (and the dinner table) via the Instagram accounts of the Rudolph family. (Courtesy of Kristie and Peter Rudolph) Kristie Rudolph was camping in Yosemite with her son Logan when she got a fateful call from her husband Peter. A longtime Bay Area chef, Peter Rudolph was ready to do something his wife had long been ...

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Lagers ’n’ Lederhosen: Your guide to Oktoberfest in Silicon Valley

Geek out, drink up and flex those Chicken Dancing muscles—it’s time for Oktoberfest on the SF Peninsula. Ein, zwei, trinken, baby. First up is the Redwood City Oktoberfest, Sept. 21–24. Photo by Joel Wade Photography. News flash: Oktoberfest is not always in October! In fact, the big Oktoberfest in Munich started last weekend, and Peninsula revelers are following suit. Don’t be caught unawares. It’s bad luck to go all fall without at ...

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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 ...

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Flavor over funding: How San Mateo’s KitchenTown is remaking the food industry

By Monica Hruby What’s the vibe like when you cram 36 food startups into a warehouse off the 101 in San Mateo? A bit like the floor of the stock exchange: loud, busy, a little messy, but with a wall of ovens to add some literal heat to the shouting and crashing of dishes. This is KitchenTown, the Peninsula’s food industry incubator that in three years has grown to include a cafe ...

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The pigs of summer: Roasting artisanal pork with Delfina’s Craig Stoll

Pizzaria Delfina owner, Caig Stoll (right), carefully carving away. For Delfina owner Craig Stoll cooking outdoors on warm summer nights brings him back to his childhood, growing up in New Rochelle just above New York City’s northern border. That’s why, come late May, he escapes the “freezing and miserable” climate of San Francisco and barbecues on the patio of his Palo Alto pizzeria. His meat of choice? Swine. “Roasted pig and beers on the ...

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Meat in heaven: Silicon Valley’s biggest, baddest sandwiches

The Adam Richman from Ike’s Place, properly named after the Man vs. Food host. We admit it. After a certain amount of time in the Bay Area, our carnivorous, carb-heavy ways have receded some. We often opt for the salad bowl over the burrito, the tofu over the kalbi beef. We’ve come to think of avocado as a major food group. But there remains something visceral about a sandwich: meat and bread, ...

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From Saison to Dad’s Luncheonette: Scott Clark on leaving behind fine dining for a caboose

Half Moon Bay’s coolest new eatery operates out of a train car Written by Elena Kadvany // Photographed by Michelle Le Former Saison chef Scott Clark and Alexis Liu opened Dad’s Luncheonette together so they could spend more time together as a new family. For evidence that work-life balance is relative, look no further than Scott Clark. On a recent afternoon, the tattooed, 30-something chef was constantly moving in and out of a 100-year-old red train caboose in ...

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Not your normal nacho: Burlingame’s Nachoria elevates the game-time snack to art

Words and photos by Nicole Ruiz Hudson Sometimes life demands nachos. Whether you’re out to celebrate or in need of a kvetch-fest, there is nothing quite like sharing a giant plate of nachos with friends. Hell, let’s be honest, nachos don’t really need a reason. Nachoria in Burlingame’s small but happening downtown capitalizes on their universal appeal and puts the humble tortilla chip front and center. Al pastor nachos. The concept is simple. You choose from ...

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Fancy noodles, un-fancy style at Mountain View’s Kumino

Words and photos by Nicole Ruiz Hudson Garlic noodles and chasiu. When is a noodle more than just boiled grain? For Haochen Liu, the chef behind Mountain View’s Kumino Noodle & Rice, noodles are the common thread in a life spent eating and cooking across multiple cultures and cuisines. “Seventy percent of my whole life’s meals is about noodles,” says Liu, a northern China native who opened Kumino in late 2015. “Almost nothing is super ...

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