HeyJaredLaura Ness
- Indexed articles, last 90 days
- 16
- 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
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
South Bay restaurants debut new menu items, new chefs (opens the original)
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Dos Burros in Saratoga began serving weekend brunch in March, but they’re really coming into their own now. The menu is streamlined but generous, with vegetarian, seafood and meat options. If you crave well-crafted salsas, they have some of the best I’ve been served at a restaurant. Each dish we ordered showed the touch of a chef who considers presentation on the same level as composition. Guacamole was fresh with lots of chunky onion, tomato and tangy lime and light crispy chips. The chilaquile
White wines made by women are making waves (opens the original)
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When you consider that white wines have been steadily increasing in sales volume while every major red is on a downward swing, we could be looking at a sea change in wine preference. Sauvignon blanc is still leading the charge, and grape sales of interesting whites like aligoté and chenin blanc are the only ones with any momentum in the market. While visiting Lodi last month, I had the pleasure of tasting some of the best white wine I’ve had in years. Far beyond chardonnay, winemaker Christina L
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