Local flavor – holiday hotspots the food party! laura stec mountain view online gaston y daniela

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About this blog: I’ve been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. gas news I’ve been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). electricity in salt water experiment Professionally, I’ve worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. electricity questions grade 9 So no matter what we discuss here – recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain’t fun, it don’t get done!" So – wanna come to the Food Party? By the way – it’s a potluck. (Hide)

Developer and Portola Valley homeboy Jeff Pollack of Pollock Financial Group brings a taste of Menlo Park to a hotel where you least expect it. victaulic t gasket At that corner, you know, across from the gas station on El Camino and Valparaiso. Inside you’ll find a large public courtyard, and Oak & Violet, the all day, local foods, bar-restaurant-open space-even music space, named after Menlo Park’s official tree and flower. electricity vampires Eat anywhere!

The menu features the best dishes of those villages including: Jackson Hole Bison Burger ($24), Whistler Poutine (french fries, cheese curds and gravy $19), and Megeve (France) French Onion Soup ($13). The in-house pastry chef offers "grill-your-own" s’mores with house-made graham crackers and marshmallows, but insists on using traditional Hershey’s chocolate.

At Apres, the specialty drinks are fantastic. Personally, foo-foo drinks are hardly ever worth it para mi; they go down too fast for the time they take to make, and they usually cost too much. That said, I can’t stop thinking about Ski Lift, an interesting combination of champagne with bourbon and orange marmalade ($16), or snuggling up with a warm Mountain Side Mulled Wine with star anise, clove, diced orange and candied lemon zest ($12)

now offering 18 different types of seating options, spread around an open, airy, social space. electrical supply company near me Eat anywhere again! Come after work for “Luxury Hour,” an upscale happy hour with deep discounts on glasses of really tasty, ok expensive, wine. In house, all-day eatery, Craft and Code has so many house-made touches; Executive Chef Scott Gorman does not fail to impress with his creative passion, “I’m one of the people who wake up and do exactly what I want to do.”