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Restaurants
The executive chef of Sakoon is one of the featured culinary artists at Silicon Valley Restaurant Week
SAKOON executive chef Sachin Chopra brings high-style Indian food and a diverse background to Mountain View’s Castro Street. A graduate of the Culinary Institute of America in New York, Chopra first worked as a line cook at New York City’s famed Daniel restaurant. From there, he went on to become sous chef at the Grand Hyatt Hotel in New York City. After a stint as a private chef, Chopra was hired as executive chef at New York City’s Tiffin, a restaurant that specialized in fusion Indian cuisine. He went on to open his own restaurant, Tapasserie, a small-plates restaurant that combined the flavors of India, Spain and the United States. More
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Restaurants
Indian veggie dishes—and ice cream. What's not to like?
IF ALL that Santa Clara’s Bangalore Cafe served was its menu of southern Indian vegetarian food, it would still be one of my favorite stops on El Camino Real. The cafe offers an extensive menu of chaat, dosas, vada (fried lentil cakes) and other fast and delicious Indian food. More
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Restaurants
Chinese dishes get spruced up at Cupertino Restaurant
WHEN IT comes to Chinese food, I tread carefully. Silicon Valley, like the rest of the planet, is awash in Chinese restaurants, but you have to wade through a lot of General Tso’s chicken and greasy fried rice to find the good stuff. More
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Restaurants
Silicon Venice ponders the road to veganism
RECENTLY, I had a conference call with some green bloggers and the subject of incrementalism came up. More
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Restaurants
Stett Holbrook investigates the chances for putting real nutrition in the National School Lunch Program
I FEEL as if summer just started, but already I'm reading about back-to-school sales and getting kids ready for another school year. While I doubt that many grade-school students feel the same way, I'm looking forward to the start of school this year. This fall, Congress is scheduled to take up two school nutrition bills. With Barack Obama in the White House, change could be coming to the NATIONAL SCHOOL LUNCH PROGRAM. And change is long overdue. More
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Restaurants
Chef Donato Scotti explores some new culinary byways at his Redwood City restaurant
NOT TO PUT too fine a point on it, but Silicon Valley is a wasteland of boring and mediocre Italian food. There are some exceptions, but these restaurants are few and far between. More
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Restaurants
Stett Holbrook continues the discussion about the pros and cons of meat eating
RECENTLY in this column, I wrote about my changing views on eating meat (“My Beef With Meat,” June 24). To paraphrase myself, red meat exacts such a heavy toll on the environment in the form of climate-warming greenhouse gas emissions that I now eat as little of it as possible. More
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Restaurants
Morocco's Restaurant in San Jose hosts a tasting of wines from Uruguay on Thursday, July 16
LATELY, everyone wants to find the coolest new country to sample wines from. One month, Spanish wines are in. Then suddenly, Greek wine is the next big thing. Australian wine! Chilean wine! Argentine wine! It’s like the United Nations of grape juice in my favorite wine shops lately. More
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Restaurants
Santa Cruz Mountains winery specializes in grenache
TESTAROSSA VINEYARD is one of the Santa Cruz Mountains’ high temples of pinot worship. The winery’s big and luxurious pinot noirs have helped establish the region’s reputation as “pinot paradise.” Assistant winemaker Adam Comartin is responsible for creating the marquee pinot noirs as well as the winery’s other wines. While he is passionate about Testarossa’s marquee varietal, he has another not so secret passion: grenache. More
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Restaurants
Santa Clara's Korean restaurants Corner Place, Nor-Bu and Chosun Myunoak cool diners with cold-noodle soup
WHILE naeng myun is unlikely to displace ice cream, watermelon and barbecue as one of America’s favorite hot-weather dishes, the icy Korean noodle soup deserves a seat at the table of great summertime eats. More
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