HeyJaredLaura Ness
- Indexed articles, last 90 days
- 32
- Latest publication
- Sep 23, 2026
- Outlet visibility, for mercurynews.com
- Top 100K sites
- Earliest in this view
- Jul 5, 2026
Latest articles
Palo Alto, Los Gatos chefs share People’s Choice honors at Star Chefs (opens the original)
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Chef Ross Hanson of Oak & Rye in Los Gatos and Chef Anthony Secviar of Michelin-starred Protégé in Palo Alto are used to sharing things. They were roommates at culinary school 20 years ago in San Francisco and didn’t see each other again until Secviar moved to Los Gatos and their sons ended up on the same baseball team. Now they share the honor of being co-champions at the Sept. 20 Star Chefs event, the annual food and beverage pairing event presented by Table For Three to benefit Momentum for H
Palo Alto, Los Gatos chefs share People’s Choice honors at Star Chefs (opens the original)
Read excerpt
Chef Ross Hanson of Oak & Rye in Los Gatos and Chef Anthony Secviar of Michelin-starred Protégé in Palo Alto are used to sharing things. They were roommates at culinary school 20 years ago in San Francisco and didn’t see each other again until Secviar moved to Los Gatos and their sons ended up on the same baseball team. Now they share the honor of being co-champions at the Sept. 20 Star Chefs event, the annual food and beverage pairing event presented by Table For Three to benefit Momentum for H
At Menlo Park’s Flea Street, the ingredient still leads after 46 years (opens the original)
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When founder Jesse Ziff Cool started Flea Street Café in Menlo Park back in 1980, Silicon Valley was just beginning to take shape. So was the farm to table movement, with its “back to the land” ethos. It was an attempt to get away from the processed foods of the convenience era of the 1950s and ’60s, when people traded nutritious homecooked meals for frozen TV dinners, meals in boxes and cans and fast food. America was on the move, and people wanted portability, repeatability and convenience. Bu
From coffee to cocktails, South Bay mixologist makes sense of scents (opens the original)
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Mixologist Erica Presto has made a career of shaking things up. She worked at downtown San Jose bars like Paper Plane and Alter Ego, and also at Oak & Rye in Los Gatos, before coming to Silos in Morgan Hill, a cocktail and small bites concept started by Oak & Rye Chef Ross Hanson and Jacob Farleigh, a chef with kitchen experience at Manresa and Dio Deka. At Silos, it’s all about elevated flavors. The cocktail menu is topped by concoctions like the Saturn, made with gin, almond, lemon and passion
From coffee to cocktails, South Bay mixologist makes sense of scents (opens the original)
Read excerpt
Mixologist Erica Presto has made a career of shaking things up. She worked at downtown San Jose bars like Paper Plane and Alter Ego, and also at Oak & Rye in Los Gatos, before coming to Silos in Morgan Hill, a cocktail and small bites concept started by Oak & Rye Chef Ross Hanson and Jacob Farleigh, a chef with kitchen experience at Manresa and Dio Deka. At Silos, it’s all about elevated flavors. The cocktail menu is topped by concoctions like the Saturn, made with gin, almond, lemon and passion
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