Behind-the-scenes knowledge can ruin the magic sometimes. There’s a reason “watching how the sausage gets made,” especially taken literally, could ruin your day. But that seems unlikely to happen with something as beloved as beer. After all, learning how grains become liquid sunshine has turned more than one beer fan into a brewer.
Articles by Heather Zimmerman
The construction of a bowl of ramen—noodles, broth and a few toppings—seems a simple enough thing. But the composition of the broth and what gets added to it make for many possiblities, and the flavors can get complex in a hurry.
A new market opening in San Jose’s SoFA district takes inspiration from the San Pedro Square Market’s successful model of offering an array of eateries serving a diverse selection of cuisine. The SoFA market’s first tenant, Falafel Bar, opened late last month.
The warm season’s on the wane, but the Saratoga Chamber of Commerce has plans to sneak in one more outdoor party centered around cold beer on a hot (late) summer day—and some music in the park—before autumn creeps in.
DAVIDsTEA is pretty much the Ben & Jerry’s of tea. The company offers 150 blends for sale, many of them playfully named to reflect unconventional—and sometimes odd—ingredients.
Veggielution improves upon the farm-to-table meal with a dinner that brings the table to the farm. The urban farm holds its annual fundraising dinner, Bounty of Heart’s Delight, on August 23 right where all the magic happens.
Diagon Alley may have proven a magical place for a fictional wizard and his pals, but Samovar Alley, a real-life place (if only for a weekend), offers its own considerable charms.
Larry Clark is a founder of the Rose White and Blue Fourth of July Parade, which draws thousands of spectators each year. The parade takes place in San Jose’s Rose Garden neighborhood, with a third of the route following the historic main street, the Alameda….
The dishes take some chances, with creative combinations of ingredients that include some surprises. And like luck itself, some of them have a bit of a sneaky kick.
Honey, chili peppers, arugula and lemon zest are among the seemingly ill-advised toppers for the thin-crust, wood-fired pies at Vesta, but this is not strictly a case of creativity for creativity’s sake.
