Tag Archives: Bay Area

Restaurant, San Francisco Bay Area, San Francisco Bay Area, Silicon Valley, Travel

5 authentic and our favorite PHO, in Silicon Valley/Bay Area

February 5, 2018 DepLifestyleMag

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By Manda Bear

Traditionally a northern Vietnamese breakfast specialty, Beef Pho is now eaten throughout the country at any time of day. And it has become one of the most popular noodle soup in San Francisco Bay Area, especially in Silicon Valley. Chicken Pho is coming in second, a perfect soup for a cold night or to cure a hangover; but don’t we forget our vegetarian/vegan fellows, vegan Pho has become so popular in the greenest state of America. We got you covered!

With almost 400,000 Vietnamese first and second generation live here in Northern California, and over 150,000 Vietnamese in the condensed populated Silicon Valley, no wonder when I want to get a good bowl of authentic Northern style Pho, San Jose is where I go first.

Pho Ha Noi San Jose – Phở Bắc – Northern Style Pho
969 Story Road, Ste #6048
San Jose, CA 95122
Phone: (408) 239-0888
https://www.facebook.com/PhoHaNoiSanJose/

When I crave for Pho Tai Dap (literally mean hand-tenderized or hand-pounded rare beef Pho), and when my mother is too busy to cook, I come here for it.

They use the highest quality of beef USDA prime flank steak that I’ve ever seen at any restaurant in the US. The meat is tender, sweet, topping off with a bit of ginger and plenty of green onion, oh mine! They cook over 180 lbs of bone and bone-marrow just to serve you 200 bowls of beef Pho. There is no place like Pho Ha Noi San Jose serves this kind of Northern region Pho. And you order fresh noodles (wider flat rice noodle to go with it), Whoala, you have yourself a bowl of goodness gracious noodle soup!

The wife and husband team here are the most kind-hearted people I know. They have helped so many people in our communities here, from the recent wildfires in Sonoma and Napa Valley, to the hurricane Irma and Harvey; from the recent flooded victims in Central Vietnam to the recent wildfires in LA; just for that alone, they get my vote for their relentless philanthropy.

Turtle Tower – Phở Bắc – Northern Style Pho
645 Larkin Street
San Francisco, CA 94109
Phone: (415) 409-3333
http://www.turtletowersf.com

Another very authentic Pho place that quite popular in San Francisco. They are famous for Pho Ga (Chicken Pho noodle soup). This is more noodle house than a restaurant but it is airy, bright and cleaner than when they first opened their 1st location in 2000. They do northern style Pho which is not as widespread as the usual southern Vietnam pho joints most people are familiar with.

If you come here be adventurous, try their Pho Gà Lòng (pho ga with giblets: heart, gizzard, liver, and other organs). They use free-range chicken and freshly prepared daily, you will be in for a treat.

The surrounding area is sketchy-ish but most of the time it’s fine to walk around during the day.

Pho Papa – Phở Nam – Southern Style Pho
1611 E Capitol Expy
San Jose, CA 95121
Phone: (408) 270-0600
www.PhoPapaSJ.com

Pho Papa is a new place with light wooden tables and chairs, an unusual approach for a Pho place. They even offer few seats at the kitchen reminds me of some Ramen Bar. They offer a reasonable price, friendly, and good service. The broth is yummy, sweeter, darker broth, but not as sweet as typical Southern Pho restaurants in Silicon Valley and they give you plenty of garnish: bean sprout, basil, lime, and jalapeño.

Check out their spare rib bone soup on the side – tender, meaty, and falling off the bones goodness.

Pho King – Phở Nam – Southern Style Pho
638 International Blvd
Oakland, CA 94606
Phone: (510) 444-0448
https://www.facebook.com/pages/Pho-King/117583504934800

Sticky tables, obnoxious menu, hush and rush service, just your typical pho restaurant that gets it, and doesn’t care much about your average Yelp reviews.

Darker and sweeter broth, Southern Vietnamese style Pho, well-priced for this part of Oakland, the East Bay. You definitely get more for your bucks here. you can really stretch your dollar here at Pho King. The Combination Pho is what you go for, besides other dishes such as Bun Bo Hue, another popular dish here.

Don’t expect service here, but if you want a quick fix of piping hot broth and feel like rolling in Pho King in your Pajama, it’s OK too.

Golden Bamboo – Vegan Pho
3245 S White Rd
San Jose, CA 95148
Phone: (408) 270-8350
www.facebook.com/goldenbamboovegetarian

The place is always packed at lunchtime and during the full moon Lunar calendar for Vietnamese Buddhists to eat vegan food. The place is quite small, but the ambiance is warm and inviting. Plenty of exotic tropical flowers and plants decorated throughout the restaurant, Bird of Paradises remind me of Hawaii and always fresh plants here. So if you are allergic to plants and flowers, be careful. Gorgeous lightings at night, soft easy listening music, set you in a super Zen mood.

They offer Vegan Pho or Faux Chicken Lime Leaf Pho, they are both equally tasty, light broth, faux meat, tofu, green veggies, plenty of fresh veggies and herbs, surely satisfy your craving for healthier Pho.

Besides Pho, they have plenty of other delicious dishes for vegan/vegetarian to choose from, check it out.

*************************************
Author: Manda Bear
https://instagram.com/1mandabear
https://twitter.com/1mandabear
Manda Bear has a passion for food and wine as a very young age. She’s currently with Dep Lifestyle Magazine San Francisco Bay Area, as a co-publisher and contributor @DepLifestyleMag @DiningOutVegas @FabMediaSF. She was a contributor for Drink Me Magazine, Viet Press USA, Studio 14 Magazine, DiningOut Magazine in the San Francisco Bay Area.

She’s a certified level II Sommelier @VintageWineSR at www.VintageWineMerchants.com on Santana Row in Silicon Valley and you can find her on YouTube for her “Wine Not” Ruou Cho Nguoi Viet by Dep Lifestyle Magazine

She’s also a PR/brand ambassador for hospitality, food, and wine industry, as well as a Branding consultant for high tech companies in Silicon Valley. She’s also a serial restaurant investor, former restaurant owner and has traveled to dine at over hundred of Michelin Star/James Beard Award-winning restaurants around the world.

Lifestyle, Livermore Wine Country, Silicon Valley, Travel, Wine Country Bay Area, Wineries

Murrieta’s Well Estate Vineyard in Livermore Valley, California

September 7, 2016 DepLifestyleMag

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Just recently re-opened to the public in Livermore Valley this
summer 2016, Murrieta’s Well specialize in terroir-driven, limited production wine blends. Their winery name pays homage to Joaquin Murrieta who discovered their historic estate nestled in the Livermore Valley in the 1800s. His spirit of exploration inspires their unrestrained winemaking philosophy of artfully handcrafting the finest small-batch wine blends that showcase the best of their estate each vintage.

What makes Murrieta’s Well unique

They believe in the art of blending – all of their wines are crafted to showcase the best of their estate each vintage, so the composition of their wine blends will change each year to reflect this philosophy.

They have a small lot approach to growing and making their wines. In the vineyard, they pick the prime location for each varietal – caring for them as individuals based on what techniques will help produce the best fruit. In the winery, they make each varietal as an individual wine, then blend them together and age again to create wines that are a beautiful survey of the estate.

All of their wines are sourced exclusively from their estate, which helps them ensure consistency of style and deliver a high-quality tasting experience vintage after vintage.

We also got to chat with Murrieta’s Well’s winemaker, Robbie Meyer. He is an acclaimed winemaker who has worked over 19 vintages in some of California’s best winegrowing regions (Napa Valley, Santa Barbara and Sonoma). His wines have collectively received over ninety 90+ point ratings.

Their newly re-modeled estate is approximately 500 acres, stunningly beautiful, the place is gorgeous. It’s all lit up with twinkly lights and even in the daylight projects a dim, romantic feel to it. It’s definitely a great place to host your special vent.

Murrieta’s Well also offers food pairing and it serves at their patio. Menu includes Market Fresh, Charcuterie, Cheese, Shrimp & more. The Dungeness Crab Roll was perfect with their refreshing Chardonnay. The Eggplant Parmesan Flatbread with their Tempranillo. We enjoyed the Beef Short Rib and Polenta pairs with their Small Lot Cabernet Sauvignon. And the B.L.T. Flatbread goes just about any wine, but we love to pair it with their structure Cab Franc.

If Wente Family Estate is a popular for their Summer Concert fans, the beautiful re-modeled Murrieta’s Well Estate Vineyard is going to be a for weddings and celebration events destination in no time, in Livermore Valley wine country.

They grow 21 different varietals, on three soil profiles, elevation from 560’ – 860’ feet above sea level.

They offer these vineyards:

• Hayes: 560’ – 860’
• Ernest: 575’ – 615’
• Louis Mel: 575’ – 715’
• Raboli: 615’ – 650’
• Sachau: 615’ – 845’

They plant specific rootstocks and varietals where they will best thrive in each of these soil profiles. All are well drained gravel, but have different rock compositions that will affect how the vines grow. It is important to recognize that each soil type exists on the property in different areas and the position/aspect, slope, and elevation also play a major role in how the vines develop.

1. Livermore = very gravelly coarse sandy loam;
2. Pleasanton = gravelly fine sandy loam – cultivated;
3. Positas = gravelly loam, annual grass pasture.

Their history goes way back since 1884, Louis Mel fell in love with the estate and purchased the land for him and his wife. Mel built a gravity flow winery into the hillside and planted a vineyard from cuttings from famed Chateau d’Yquem and Chateau Margaux.

We got to hear the fourth generation winegrower Carolyn Wente sharing her growing up on the vineyards, how her family business has helped and prospered this region since day one.

In 1930, Louis Mel sold the property to his friend, Ernest Wente. The property has been part of the Wente Family estate ever since. In 1990, Fourth Generation Winegrower, Philip Wente and his friend, Sergio Traverso partnered together to revive the winery. They named the winery and wine label, Murrieta’s Well, paying homage to the rich history of the property. In 2010, they launched the estate wine blends – The Whip and The Spur – in celebration of our 20th anniversary. Then 2016, they released our new package and remodeled our historic tasting room. Now that opens to public by appointment only.

The Wente Family Estates is the oldest continuously-operated family-owned winery in the country, owned and managed by the fourth and fifth generations of the Wente family. The family owns of estate vineyards in the Livermore Valley, San Francisco Bay and Arroyo Seco, Monterey appellations. All of their wines are distributed throughout the United States and select brands are featured in over 70 countries worldwide.

In 2010, Wente Family Estates was among the first wineries to receive the Certified California Sustainable Wine-growing designation, and one of the only wineries to certify every aspect of its business. In 2011, named Wente Family Estates was named American Winery of the Year by Wine Enthusiast and a top 30 wine company by Wine Business Monthly. With the deepest respect for the knowledge passed down from previous generations, the fourth and fifth generations of the Wente family continue their global vision for wine quality and integrity through passion, dedication and pursuit of excellence.

Visit Murrieta’s Wells
3005 Mines Road
Livermore, CA 94550
Tel: (925) 456-2395
Website: www.murrietaswell.com

Uncategorized, Wineries

Wente Vineyards, The Country’s Oldest Family-Owned Winery, Livermore, California

September 21, 2015 DepLifestyleMag

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Wines & Winery Reviews

They have about 3,000 acres of sustainability farmed Estate vineyards, and they are certified sustainable. Wente Vineyards is about 45 minutes drive from San Francisco and 40 minutes drive from San Jose, in the historic Livermore Valley. They offer wine tastings, a fine dining restaurant with the newly acclaimed chef Mike Ward (formerly at Tyler Florence’s El Paseo in Mill Valley), and championship golf.

I got lucky to check our the one acre garden in the back. It was amazing to see everything they grow here fresh and organic. Master Gardener Diane Dovholuk has been with Wente Vineyards for almost 20 years. You can see their garden tips on their website here: Wente Vineyards Garden

They offer Estate & Vineyards tasting; here you can try some of the wines that only offer at the vineyards. Price range from $10-$25, very reasonable.

We got to try at about eight wines, and these are our favorites:

– 2012 Small Lot Serenity – Syrah, Grenache, Counoise, and Graciano blend

– 2013 Small Lot Eric’s Chardonnay

– 2012 Small Lot GSM – The Syrah was harvested from the Hayes Ranch at our estate vineyard in the Livermore Valley. The Grenache was harvested from the Marina Ranch The Mourvedre was harvested from the Raboli Ranch.

– 2010 Small Lot Duetto – 50% of this blend comes from our Cabernet Sauvignon block in the Napa Valley, and 50% was grown in our Smith block in the Livermore Valley.

We also got lucky to meet the handsomely tall 5th generation
winemaker Karl Wente. He’s such a charming character. I personally have met other winemakers before Brad Buehler and Claude Bubba as well as vineyards manager Julio Covarrubias. Everyone was kind, shared their stories, and truly love what they do here and have been working for Wente for decades.

Did you know Wente Vineyards was the first family brought the Chardonnay grape to the U.S.? Their clone is now widely planted in California by other wineries.

They also planted just about every single varietal out there such as
Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec, Tempranillo, Touriga Nacional, Touriga Francesa, Zinfandel, Pinot Grigio, Pinot Noir, Grenache, Counoise, Petite Sirah, Syrah, Viognier, Barbera, Sangiovese, Nebbiolo, Riesling, Orange Muscat, Muscat Canelli, and a few more. I have not tried some of this varietal before. However, that gives them the ability to blend the wines and be creative of what they do.

Another interesting point is that the winemaker Karl Wente doesn’t use just one type of oak barrel. He used French, American, Hungarian, and sometimes Romania, Bulgaria, Russia, the Czech Republic and Poland too.

The staff was knowledgeable and excellent. Wente Vineyards is a must stop if you plan to visit Livermore Wine Country. The wines are good, reasonable price point, and plenty of choices for you to choose.

Wente Vineyards
Wente Vineyards Tasting Room
5050 Arroyo Road
Livermore, CA 94550
1.925.456.2405

Estate Winery & Tasting Room
5565 Tesla Road
Livermore, CA 94550
1.925.456.2305

Wente Vineyards Twitter
Wente Vineyards Facebook
Wente Vineyards Instagram
__________________________________

by Manda Bear

Chef, Chefs, Restaurant, Restaurant Review, Southern California

ALEXANDER’S STEAKHOUSE, LED BY EXECUTIVE CHEF MATT BATA, GRAND OPENING JULY 17, 2015

July 12, 2015 DepLifestyleMag

Alexander’s Steakhouse, a Silicon Valley / San Francisco Bay Area restaurant icon, is migrating south to the beautiful city of Pasadena. The restaurant group proudly announces the appointment of Chef Matt Bata as executive chef of the new location.

Chef Bata started his culinary journey a bit later in life. He studied accounting for two years before an option to relocate to Las Vegas opened up, compelling him to move in a different direction. He enrolled in the Culinary Arts Program at Le Cordon Bleu, Las Vegas, combining two of his favorite passions; art and food. While studying at Le Cordon Bleu, one of his instructors provided him the opportunity to work in the bakery at Treasure Island Hotel and Casino under some very talented bakers and pastry chefs. The opening of a new, high-profile restaurant, Social House, and a few fortuitous conversations with their pastry chef, Ralph Perrazzo gave Matt his start as a prep cook under head chef Joseph Elevado (Andrea’s Wynn Las Vegas) and Ben Dayag of Nobu (now Morimoto). He also worked alongside other talented chefs including sushi chef Kouji Yamanashi and then Chef Marc Zimmerman. Under their tutelage, Matt quickly rose up through the ranks of the kitchen and, after 2 years, became sous chef of Social House’s sister restaurant, Company, under their newly appointed executive chef, Marc Zimmerman.

Matt accompanied Chef Zimmerman to San Francisco in 2010 as opening sous chef of Alexander’s Steakhouse SF. He was exposed to the finest ingredients Northern California has to offer and during the next four years he gained a solid understanding of the direction he wanted to go as a chef.

Chef Bata finds inspiration through multiple channels and usually when he least expects it. He refuses to limit himself to a specific cuisine, ingredient or technique, preferring a more “global” approach to cooking. As Chef Bata makes the move south to Pasadena, he looks forward to building relationships with a multitude of companies specializing in providing the best quality ingredients from local farms and around the world. He will continue to strive for the very best from himself and those around him, to never settle, to always be creative and, most of all, to EAT!

Pastry Chef Gail Romulo will also make the move to the new Pasadena location.

Watching Chef Romulo work her magic in the kitchen, one would assume she has been mastering the art of pastry her entire life but Gail entered the workforce in a completely different field. She earned her Associates Degree in Computer Information Systems and spent three years working in computer technology before discovering her true passion. She says, “I realized that I was the only one in my family who was fascinated with food and cooking so I decided to apply to the Culinary Institute of America in Hyde Park, New York.”

Before and during her training at the CIA, Gail worked at several NYC restaurants including Chinatown Brasserie in NOHO and Lever House, restauranteur Josh Pickard‘s stylish. Sophisticated midtown eatery nominated as “Best New Restaurant” by the James Beard Foundation. She then moved on to work for James Beard award-winning pastry chef Richard Leach at Park Avenue.

Gail graduated with a Bachelors Degree of Professional Studies in Pastry Arts Management in 2010 and took her first job as pastry sous chef to Chef Joseph Gabriel at The Pluckemin Inn in Bedminster, New Jersey. Here Gail continued to develop her pastry and leadership techniques, finding both essential to achieving success in the restaurant industry.

Gail joined the Alexander’s Steakhouse family in San Francisco in 2013 as head pastry chef. Her modern pastry creations were a beautiful compliment to Chef Marc Zimmerman‘s savory fare, constantly changing with the season to feature the finest local ingredients.

Alexander’s Steakhouse Pasadena has a dry-aging room to feature 28 days dry-aged certified Angus beef from the mid-west as well as a large selection of imported Wagyu beef from Japan and Australia. You can’t go wrong with the T-bone, Cab Prime Rib, and the Japanese A5 steak selection, of course. Don’t forget to order the side of pan seared Foie Gras or Bone Marrow with your steak.

They also feature exquisite seafood and vegetarian dishes that foodie would love. For seafood, try the Passmore Ranch trout, butter poached lobster, hamachi, tuna or crab legs; for vegetarians try the salad, grilled vegetables, sautéed seasonal veggies, or the simple Mac & Cheese, you will be delighted.

They also serve food with a focus on sustainable seafood and local, seasonal produce. A full bar with premium liquors, hand-crafted cocktails, in-house preserved ingredients, attention to details, and is managed by Bar Manage Erik Lund (formerly Rivera, Messhall Kitchen, Republique). If you’re a cocktail evangelist, trust me, he will blow your mind with some of the best cocktails in town, hands down.

If you are a wine lover like me, check out the extensive, eclectic wine list hand-selected by and the Sommelier/Wine Director Andy Brady (he used to be at Alexander’s Steakhouse San Francisco). From old world wines Champagne, Burgundy, Bordeaux, Barolo to new world wines Russian River Valley Pinot Noir, Napa Valley Cab, they have it all. If you got the dough to spend a few grand on a bottle in style, no problem. If you don’t want a bottle, by the glass is plenty and approachable for all.

INTERVIEW WITH ALEXANDER’S STEAKHOUSE PASADENA AND EXECUTIVE CHEF MATT BATA

DLM: We know that you offer the best Japanese & American steaks selection in San Francisco and Silicon Valley, can you tell us about what will you offer in Pasadena location?

AP: Alexander’s Steakhouse has built their reputation on serving the highest quality Japanese and American beef available. We intend to continue this trend in our Pasadena location. We will focus on being “beef forward” in every aspect of the menu.

DLM: Can you tell us about the chefs and the team in Pasadena?

AP: Chef Bata and his core support staff have migrated south from our San Francisco location. We are filling out the rest of our team with wonderfully experienced local professionals.

DLM: Chef, what is your vision for Alexander’s Steakhouse Pasadena? What’s your background?

Chef Matt Bata:” We want to offer our guests the opportunity to savor some of the tastiest ingredients in the world. I am constantly interested in trying new proteins and special ingredients. The goal is to prepare dishes focusing on usually 1 or 2 ingredients and turning those ingredients into multiple forms and textures while leaving them as bold as we can. For example, if we put a carrot salad on the menu, our vision will be to make it taste like the best tasting carrot we have ever tasted, while trying to do the humble carrot justice. ” Says Chef Bata, “I am committed to providing our guests a chance to savor some of the most sumptuous food the world has to offer. My goal is to prepare dishes that focus on one or two amazing ingredients, drawing from them multiple forms and textures while keeping them as bold and fresh as nature intended.”

DLM: How do you compare with other steakhouses in LA area? What makes you different? And what can you bring to LA community?

AP: We will be offering a 7-9 course tasting menu with every course having a component of beef, sometimes being the star of the show and sometimes having a subtlety that lets other ingredients shine. We will also be utilizing our wood burning Infierno 64 grill to impart a unique flavor on many items. In addition to focusing on the tastiest beef we can source, we will also have multiple options to satisfy every palate on any particular visit.

DSL: We heard that AS Group also planning to open other locations in LA, and expanding to Taipei and Shanghai?

AP: Alexander’s Steakhouse looks forward to future growth and expansion! We are opening a few more locations in Asia. Please stay tuned for details!

Alexander’s Steakhouse Pasadena
Restaurant Address: 111 N. Los Robles Ave Pasadena, CA 91101
Instagram: @AlexandersPasadena
Twitter: @AshPasadena1
Facebook: https://www.facebook.com/alexanderssteakhousepasadena

About Alexander’s Steakhouse

Alexander’s Steakhouse Group currently owns and operates three restaurants and a patisserie in prime locations throughout the San Francisco Bay Area. Their flagship restaurant, award-winning Alexander’s Steakhouse Silicon Valley in Cupertino, CA, opened its doors in 2005 providing a fine dining interpretation of the classic American steakhouse with an Asian influence. Alexander’s Steakhouse San Francisco brought the “twist on the American steakhouse” concept to the SOMA neighborhood in 2010. All steakhouses utilize a dry-aging room to feature 28 days dry-aged certified Angus beef from the mid-west as well as a large selection of imported Wagyu beef. They also feature exquisite seafood and vegetarian indulgences. The Sea by Alexander’s Steakhouse came to fruition in Palo Alto, CA in 2012 with a focus on sustainable seafood and local, seasonal produce. All restaurants offer a full bar with premium liquors and specialty cocktails as well as an extensive, eclectic wine list hand-selected by an in-house sommelier. Alexander’s Patisserie, a traditional European style bakery featuring pastries, fresh breads, and sweet treats, opened in downtown Mt. View, CA (Silicon Valley) in the fall of 2014 to immediate acclaim.

Each location is captained by its own executive chef and all menus are created around extraordinary, high-end ingredients and designed to take guests on an unparalleled food adventure.

Alexander’s Steakhouse Silicon Valley was recently named “Best Restaurant for Culinary Excellence” and “Best Steakhouse” for the fourth consecutive year by Metro Silicon Valley. For more information on Alexander’s Steakhouse, please visit www.alexanderssteakhouse.com. Like us on Facebook or follow on Twitter @AlexandersCuper, @AlexandersSF, @AshPasadena1, @TheSeabyAsh, @APbyASH1

Chef, Chefs, Lifestyle, magazine, Restaurant Review, San Francisco Bay Area, Wine Country Bay Area

SpoonBar, BravoTV Top Chef Louis Maldonado, Healdsburg, Sonoma County Wine Country

June 30, 2015 DepLifestyleMag

BravoTV Top Chef Season 11, Chef Louis Maldonado launched his culinary career in San Francisco as co-executive chef at Cortez, where under his direction Cortez was awarded one Michelin star in 2006. Chef Maldonado has worked at top restaurants including The French Laundry in Napa Valley and Aziza in San Francisco. Now the executive chef of Spoonbar at h2hotel in downtown Healdsburg, where he was able to create a menu of contemporary, clean, and creative yet approachable American fare. The menu was impressive with many options for vegetarian and vegan.

The chicken cracklings, duck liver mousse, celery, elderflower was crispy, tasty and delicious. The lamb loin grilled over charcoal, braised morels, spring onion, charred white bean with crystallized lettuce was beautifully presented, perfectly cooked, and it just melt in your mouth. The Thai inspired beet boudin wrapped in a crispy pastry, lime, cilantro, coconut, peanuts, shallots, was so much flavor at one bite, amazing. The tuna sashimi,
fermented chili, shiso, serrano chili, and wild onion salsa was delightful.

However, the roasted zucchini, pickled squash blossoms, beef bouillon, crispy buckwheat noodles was the winner of it all. It was refreshing with unexpected flavor, a perfect dish for a warm evening the wine country.

It was refreshing with unexpected flavor, a perfect dish for a warm evening in the wine country.

Sit at the big long Acacia Tree communal center table where you can mingle with others. If you are all “wined out” from the wine tasting all day, Spoonbar is also a perfect place for a crafted cocktail, their menu is so scientifically delicious. And with a critically acclaimed cocktail program led by rising star bar manager Alec Vlastnik, the atmosphere is lively and vibrant. From plate to place, everything about Spoonbar is a rich alchemy of art and craft.

Spoonbar at h2Hotel
219 Healdsburg Avenue
Healdsburg, CA 95448

HOURS: Dinner, Friday – Saturday, 5-9:30 p.m.
Monday – Sunday, 5:00 p.m. – 10:30 p.m.

RESERVATIONS: 1.707.433.7222

Website // Twitter // Instagram // Facebook

by Manda Bear – Twitter | Instagram

About the Author
Manda Bear

Manda Bear, a former restaurant owner, has had a strong passion for food and wine from a very young age and has traveled the world dining at over one hundred Michelin Star/James Beard award winning restaurants. Currently with Dep Lifestyle Magazine San Francisco Bay Area, Manda Bear works as publisher and contributor Drink Me Magazine, @DepLifestyleMag, @DiningOutVegas. Previously, she was a contributor for Viet Press USA, Studio 14 Magazine, and DiningOut Magazine. Additionally, Manda Bear is a certified level II Sommelier at www.VintageWineMerchants.com on Santana Row in Silicon Valley, a PR/brand ambassador for hospitality, food, and the wine industry, as well as a Social Media consultant for high-tech companies in Silicon Valley. To follow her food and wine adventures, you can follow her on Instagram and Twitter.

Chef, Chefs, Restaurant, Restaurant Review, Wine Country Bay Area

Seaside Metal Oyster Bar, Chef Mike Selvera, Guerneville, Sonoma County Wine Country

June 29, 2015 DepLifestyleMag

The casual and modern 35-seats classic raw bar and seafood restaurant is located in downtown Guerneville, just a short drive from the Russian River Valley wine country, a spin-off of the popular Bar Crudo in San Francisco. Chef Mike Selvera offers a small menu with an assortment to choose from, shellfish, oysters, crudo, cold, and hot dishes. Many of the plates are on the smaller side which is perfect for sharing. To pair with these delicate seafood dishes, they offer more than 40 domestic beers and local wines.

Seaside Metal is the latest creation of Executive Chef Mike Selvera and Front of House Manager Tim Selvera to join the growing culinary scene in welcoming downtown Guerneville. When dining in the open kitchen you will experience the freshness of pristine oysters, and the complexities of his signature crudo. Seaside Metal sources local produce, artisan cheese, award winning wines, and craft beer that only Sonoma County can offer. Mike Selvera is a San Francisco Chronicle Top 100 chef that brings his ideas on seafood, from his well-loved Bar Crudo to the intimate, unique, and gorgeous surroundings of the Russian River Valley.

Beside the fresh oysters, marinated mussels, lobster are always on the menu; the seafood chowder is one of the popular dishes here. The Spanish octopus with chorizo, cranberry beans, caperberry, and tomato was unique and full of flavors. But the Arctic char remains our favorite, simple, nothing overdone, crudo at its best.

Seaside Metal Oyster Bar
16222 Main Street
Guerneville, CA 95446

HOURS: Dinner, Wednesday – Sunday, 5-10 p.m.

RESERVATIONS: 1.707.604.7250

Website // Twitter // Instagram // Facebook

by Manda Bear – Twitter | Instagram

About the Author
Manda Bear

Chef, Restaurant, Restaurant Review, Wine Country Bay Area

Valette, Chef Dustin Valette, downtown Healdsburg, Sonoma County Wine Country

June 29, 2015 DepLifestyleMag

Chef Valette honed his craft in some of the most celebrated restaurants on the West Coast; including the Michelin-starred Aqua in San Francisco, Napa Valley’s Bouchon, and Dry Creek Kitchen, a Charlie Palmer restaurant in downtown Healdsburg.

The dream of Valette Healdsburg began some 15 years ago amongst two brothers. Dustin Valette and Aaron Garzini were sitting at their father’s house overlooking the Alexander Valley. Over a glass of wine the two dreamt of opening a restaurant that showcased all Sonoma County has to offer.

Opening a restaurant together is a dream come true for both brothers. The combination of Chef Valette’s culinary acumen featuring fresh, local ingredients and Aaron’s savvy ability to provide a warm and authentic environment has brought these two local brothers full circle, back to the land they are from, and working together in the industry they love.

Valette was born in spring 2015; Chef Valette offers the intense, flavorful, and dynamic cuisine.

House made charcuterie was a real treat. The furikake crusted Hawaiian ahi tataki; the flavors were delightful. The smoked lamb
sausage “Banh Mi” with a twisted, bold flavor, a Vietnamese influenced dish. The chicken fried chicken with organic salad, buttermilk dressing was also fantastic.

Our favorite dish was the Day Boat Scallops en Croute, fennel, caviar, Champagne Beurre Blanc was one of the most creative scallop dish. It was balanced, tasty, smooth, and explode in your mouth.

Valette

344 Center Street
Healdsburg, CA 95448

HOURS: Dinner, Monday – Sunday, 5:30-9:30 p.m.
Lunch, Friday – Sunday, 11:30 a.m. – 2:30 p.m.

RESERVATIONS: 1.707.473.0946

Website // Twitter // Instagram // Facebook

by Manda Bear – Twitter | Instagram

About the Author
Manda Bear

Chefs, Chicago, Culinary Events, Giving Back, Lifestyle, magazine, Napa Valley, Restaurant, San Francisco Bay Area, San Francisco Bay Area, Silicon Valley, Silicon Valley, Sonoma County, Southern California, Staying Healthy, Travel, Wineries

BITE Silicon Valley Grand Tasting Recap

June 16, 2015 DepLifestyleMag

This inauguration Bite Silicon Valley 2015 wasn’t only for foodies + techies get together, but also for a great cause, supporting two outstanding organizations in the Bay Area.

Second Harvest Food Bank of Santa Clara and San Mateo Counties (SHFB) is the trusted leader dedicated to ending local hunger in Silicon Valley. And the 49ers Foundation mission is to ‘Keep Kids Safe, on Track and in School.’

The two days Grand Tasting fill with food, wines, cocktails at the state of the art Levi’s Stadium, the home of the 49ers. There was more than 60 chefs, 30 wineries, liquor, beer, sake, and more; all come together to showcase a dynamic weekend of exceptional bites, cooking demos, and chef collaborations. Bite SV featured the industry’s leading technology experts and celebrity chefs such as including José Andrés, Michael Chiarello, Roy Choi, Dominique Crenn, Michael Mina, and Michael Voltaggio. And it’s in the heart of Silicon Valley at the newest and beautiful stadium, the host of Super Bowl 50, and the first professional football stadium to have achieved LEED Gold certification. Levi’s® Stadium is predicted to be the first Californian pro sports venue to achieve net zero energy performance. There’s no place better to host Bite SV than here.

The two days Grand Tasting with over 700 guests for the first year. The two afternoons that you can get up close and personal with celebrity chefs for the first hour or so, it’s best if you get the VIP ticket so that you can attend the wine seminars. You got to meet your favorites, TV celebrities, Master Top Chefs, you name it, they were there to greet and hand you food. There was no line on both days. There were plenty of food and drinks, floating all day, except a few stations the dishes were gone after 2.5 hours. There is no place else can do a grander epicurean event for foodies + tech together like Bite Silicon Valley.

The best part of the Grand Tasting was that no food gone to waste. The excellent company Feeding Forward made sure all food leftover was to deliver to feed the less fortunate. A social venture using technology to connect those with excess food to feed those in need through their mobile app. According to @FeedingForward, by saving just 5% of food from being wasted, we can feed 4 million people. Did you know that 365 million pounds of edible food are thrown away every day? Feed Forward goal is to eradicate hunger & food waste in America. Their platform enables businesses with excess edible food to fed communities in need, instantly. Please join the movement. Follow them @FeedingForward www.FeedingForward.com.

Thank you www.BiteSV.com and Octagon Culinary for an unforgettable weekend.

Some of the high-tech dishes that fans loved:

Chef José Andrés used Clean Cook Stoves solar to make that tasty tacos @CookStoves. Many attendees were wow by it, only in Silicon Valley.
Revolutionary Plant-Based Dairy @KiteHillCheese, healthy, nutritious, and sustainable. The truffle Dill & Chive cheese and cream cheese options make out of almond milk is perfect for lactose intolerance.
3DS Culinary, 3D Printing candies booth was a popular attraction for techies here.
Cracker bite by @Nomiku was a big heat with a lot of home cooks and chefs.

A few of our favorite vegetarian dishes:

Chef Richie Farina, Executive chef at Moto Restaurant in Chicago, Top Chef Texas contestant, with his stunningly beautiful edible garden.
100% plant base meat, burger, and taco @BeyondMeat was a popular choice for vegetarian and vegan alike.
Vegetarian bite by chef Charlie Parker at happening spot in Oakland @HavenOakland, Furikake Cracker, Smoke Goat Cheese, Sweet and Sour Eggplant, Mint.

Some of the tastiest dishes of all:

The Glazed Pork Belly bite by Michelin Starred Chef Peter Armellino @PlumedHorse, it was our favorite dish on Day 2 Grand Tasting.
Txampis “Bar Soriano” by Chef Jeffrey Weiss @JeninniKWB Seared Mushroom and garlic, it was our favorite dish on Day 3 Grand Tasting. It was so good that brought many foodies back to the line for second or third bite at Sunday’s Grand Tasting.
Since Foie Gras is legalized again in California, it was popular at BITE SV. Foie Gras Mousse bite elegantly displayed on a nice wood log by Michelin Starred Chef Dominique Crenn @AtelierCrenn, it was gone an hour before the Grand Tasting over.
Delicious & the most aromatic Minced Lamb Sandwich dish @DosaSF.
Simply Tasty Chilled Carrot Broth, Fermented Curry, Shallot, Peanut Granola, and Basils by Top Chef finalist Louis Maldonado @SpoonBar in downtown Healdsburg.

Fresh oyster prepared by Chef Yu Min Lin’s signature dressing and Chef Dan Huynh of @TheSEAbyASH of Alexander’s Steakhouse Group was a perfect dish for 95-degree hot afternoon.

Local Salmon Crudo, Pressed Caviar, Yuzu Kosho, Crème Fraiche was the most photogenic dish by chef Chris Curtis @Chefcurtiss of @BourbonSteakPub a @ChefMichaelMina restaurant.

Duck and Crab Fritter bites packed with flavor by Chef Dinari Brown @CenterPlate @LevisStadium
Smoked Sea Scallop with Drop Biscuit, Bacon Aioli and tomato jam by Chef Parke Ulrich @Waterbar
Have you ever tried Foie Gras Macaron? Michelin Starred Chef Dmitry Elperin @TheVillagePubCA undoubtedly delivered this savory bite.

For sweet tooth foodies, there’re plenty desserts and pastries:

For sweet tooth Chef Charles Phan @charlesphansf @TheSlantedDoor served Vietnamese Coconut Rice Pudding dish. We have seen chef Charles Phan countless time at many food festivals, recently at the Pebble Beach Food and Wine Festival, but he hadn’t prepared any desserts before. This dessert spoon bite was a real treat.
Perfect chocolate Jasmine, Hibiscus, Strawberry by Chef Matt Siciliano @MattSiciliano of the Michelin Starred @MichaelMinaSF
Delicious chocolate mousse dessert from chef Veronica Aroyo @BourbonSteakPub
Chocolates and plenty desserts by International Culinary Institute @ICCeduWebsite: BiteSV.com
Twitter: Twitter.com/bitesv

Chefs, Culinary Events, magazine, San Francisco Bay Area, Silicon Valley

BITE SILICON VALLEY, DAY 2 & Day 3 with Cooking Demonstrations & Seminars

June 15, 2015 DepLifestyleMag

Bite Silicon Valley, Day 2 & 3, Grand Tasting, Cooking
Demonstrations, Seminars, Plant Based Food, Clean Energy, and Wine Industry, at Levi’s® Stadium.

Bite Silicon Valley Saturday’s Grand Tasting featured the food of celebrity chefs locally and around the country as well as the tasty wins kept on flowing. Guests got to see 3D food printing, which
this would often be seen at CES in Las Vegas. Sous vide cooking by Nomiku @Nomiku with Co-Founder/CEO Lisa Fetterman, Solar cooking by chef José Andrés, ThinkFoodGroup, @chefjoseandres.

Moderator Jordan Mackay explained why wine is an agricultural product unlike any other. How can technology improve both viticulture and vinification, particularly in drought years in California?

We got to see Tim Geistlinger, Ph.D. Vice President of R&D; Beyond Meat talked about the 100% plan- based meat, with moderator Santosh Jayaram @SantoJay @Table8. Yellow pea is the protein based for Beyond Meat popular Beast Burger, which served at the grand tasting. @BeyondMeat on plant-based protein & a sustainable diet for the future. Tim Geistlinger also discussed on impacting the World with diet creating the future of protein with @BeyondMeat mission.

Later was chef José Andrés, ThinkFoodGroup, @chefjoseandres talked about believing in the power of food as an agent of change at Bite Silicon Valley. Investing in solution, finding the less fortunate jobs, feed them with food, affordable food for all, and Chef Andrés’s goal is to help people. Before you help others, you have to learn how to help them right! Investing in the people, in your community, making a difference in our community, seems to be the message of chef José Andrés this entire conference.

Chef José Andrés demonstrated with AlSol Solar Cookstove outdoor to serve the crowd the popular tacos. He talked about poverty in the U.S. and around the world, as well as how we can be smarter on spending our money, return on our investment. We need to make sure we do not put people in misery. With technology from Silicon Valley, we can change that. Stop talking about what you do, start doing it, solve the problems with clean energy.

In conclusion, “There’s no easy solution to this problem. But we raise awareness on this issue of clean energy.” Kerry Diamond, Editor in Chief of @YahooFood @kerrydiamond.
Cooking demonstrations with Francisco Migoya, Modernist Cuisine, Top Chef Michael Voltaggio, Ink Restaurant in LA.

Wine Seminar was another popular event, talked about Apps, Snaps, Maps: Technology Takes on the Wine Industry. With San Francisco-based moderator, Alder Yarrow of Vinography.com and Cibo, for a lively investigation of how technology impacts the way we drink, learn, buy and share wine. With guest speaker Kim Beto and others, guests got to drink some delicious wines line up while engaging with speakers

On day 3, Wine growing in an era of Digital & Drought with @mydailywine @ClarkRSmith @jorgrama @Gonzalez_Rave @PinotMaven

@Gonzalez_Rave said to stay honest with her fruit to create the best wine.

“99+% or 25,000 winemakers out there in the U.S. make less than 200 cases of wines, support them, because they don’t have the voice. They don’t’ have the resources to get their wines on the groceries store shelves.” @ClarkRSmith

Chef Michael Voltaggio @MVoltaggio shares his experiences in 13 countries: “Technology connects. Food unites people.”

It was a wrap at Bite Silicon Valley with Food Tech Sous Vide trail blazer Lisa Q. Fetterman from @Nomiku hosted by @kerrydiamond. We got try that tasty cracker at Nomiku station.

With over 60 chefs, 30 wineries, 20 speakers, and all for a great cause, Bite SV benefits Second Harvest Food Bank of Santa Clara & San Mateo Counties and the 49ers Foundation. Unlike other Food & Wine Festivals in Las Vegas, South Beach or Aspen, where celebrity sightings, fancy dinners, after-parties, and happy hours sponsored by many luxurious high end brands; Bite was a successful food + wine + tech + innovation festival, like no other, where ideas, issues, awareness, and solutions were raised and together we will make this world a better place. We’re so looking forward to BITE Silicon Valley 2016.

AUTHOR:
To follow her food and wine adventure, you can follow her on:

Instagram: @1mandabear
Twitter: @1mandabear and @DepLifestyleMag

Chefs, Culinary Events, Lifestyle, San Francisco Bay Area, Silicon Valley

Bite Silicon Valley, Day 1, How Can We Shape The Future of Food, Health, and Technology, at Levi’s® Stadium

June 10, 2015 DepLifestyleMag

Bite Silicon Valley, Day 1, How Can We Shape The Future of Food, Health, and Technology to help our Growing Population, End Food Waste, Create Affordable Food for All, and GMOs Debate Conference, at Levi’s® Stadium

The Bite Silicon Valley, the nation’s first-ever FESTIVAL exploring the intersection of food + tech, at Levi’s® Stadium June 5-7, 2015 has come to a close, marking the very first year of the best and the brightest in the worlds of culinary, chefs, innovators, pioneers, winemakers, and tech all got together in the heart of Silicon Valley. With over 60 chefs, 30 wineries, 20 speakers, and all for great cause, Bite SV benefits Second Harvest Food Bank of Santa Clara & San Mateo Counties and the 49ers Foundation. Unlike other Food & Wine Festivals in Las Vegas, South Beach or Aspen, where celebrity sightings, fancy dinners, after-parties, and happy hours sponsored by many luxurious high end brands; Bite has been a successful food + wine + tech + innovation festival, like no other, where ideas, issues, awareness, and solutions were raised and together we will make this world a better place. We’re humbled and truly honored to attend Bite SV and joined favorite chefs and Bite Silicon Valley to make a difference in our community.

Now that the show was over, here are a few highlights of DAY 1 conference, from Bite Silicon Valley 2015, Dep Lifestyle Magazine team got to attend this past weekend.

On day 1:

We got to listen to opening keynote speaker, one of Time Magazine’s “100” Most Influential People and awarded “Outstanding Chef” by the James Beard Foundation chef Jose Andres of ThinkFoodGroup. Along with Michiel Bakker, Director, Global Food Program, Google, Danielle Nierenberg, President, Food Tank, and moderator Dorothy Cann Hamilton, Founder & CEO, The International Culinary Center.

What Are You Doing to Enable The Planet to Feed 9 Billion People?

“Food is the most important energy. Food moves everyone. Food is not a problem. Food is a solution for us now and the future. How are we going to feed the 9 billion people? The rich & the poor are all interconnect. Food is lifting us up, not bringing us down. We need to use technology to solve food waste & to save the hungers. Food can change the world. And we are in the best place in the world to start that conversation NOW.” Chef Jose Andres was passionate about this as he always has been committed advocate of food and hunger issues.

“If you focus on something, change will happen. Don’t wait for perfect solution, act today! Done is better than perfect.” by Michiel Bakker. He shared Google vision: “To inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.” How can we help people to be at their best today, tomorrow and over the long haul through food (experiences)? And Google goal: “Move people to a balanced-plant-centric diet. And how do we increase appeal of plant-based proteins?”

“Forward thinking, connecting people together and how to get people together moving forward with food.” By Dorothy Cann Hamilton

Inspiration note by Danielle Nierenberg: “Food Tank is committed to showcasing best practices to implement change.”

The Millennials how they are engaged with food, it’s our generation to solve this ongoing world’s problems. With technology moving forward, celebrity chefs, world leaders, scientists, and community, together we can solve this problem by minimizing, reversing, and conserving.

The Challenge of Food Waste – Moderator Kerry Diamond, Editor in Chief, Yahoo Food.

“Waste food = profit, I’m an entrepreneur, I guarantee you I want to make profit = no food waste.” Chef Jose Andres

“100% “nasty goods”, sell healthy food to kids, Robert Egger Founder LA Kitchen & DC Central Kitchen, said he is seriously thinking about branding it!

Follow @UglyFruitAndVeg @EndFoodWaste food is the single largest source of waste in the US. EndFoodWaste.org is the website and campaign created and managed by volunteer food waste activist Jordan Figueiredo. In the world, 33% of our food is wasted while 1 in 7 people are food insecure and 10% of our human-made emissions come from the food we waste. It is through the intersection of those issues, as the environmental and social challenges of our time that sparked the website motto “To End Food Waste, Hunger, and Climate Change. All at the Same Time.” Bringing these 3 issues together provides greater awareness and inspiration as they are very well connected in problem and in solutions such as food waste prevention and food recovery, among other things.

“LA restaurants food waste is coming to an end. Profit should not leaving your community, and think of social responsibility, we should End Food Waste now.” Robert Egger. He mentioned that LA serves local food and keeps the money in the local community, especially for the public sector. Uncensored Egger added: “Could “Fuck Waste” be the “Got Milk?” slogan for Food Waste?” Then he gives us one of his best advise “First to follow, last can lead”, food can reveal that power that we all have!” More food ends up in landfills than plastic or paper and that’s fact.

According to the USDA, in 2013, 14.7 million or approximately 20 percent of children in the U.S. lived in poverty, that’s 1 in 5 children, how can we end food waste? And share ii with the less fortunate? How can food waste be such a big problem?

Hampton Creek, Josh Tetrick, CEO/Founder, a technology company pioneering in food and selected by Bill Gates as one of the three shaping the future of food. It has a mission to bring healthier and affordable food to everyone, everywhere, using the world’s untapped plant kingdom. Hampton Creek is the fastest-growing food company on Earth.

“Everything I do right now is making a machine that makes an impact in this world.” Good people will do good. Just make it easy. What would it look like of we started over? We don’t have to be victims of the supply chain” Tetrick added.

The Story of Loco’l – Bringing Restaurants to Food Deserts.

Chef Roy Choi, who is celebrated for “food that isn’t fancy” and is known as one of the founders of the food truck movement. He shared with us Loco’l, his new fast casual concept aimed at food deserts, will be open later 2015 in Watts, a neighborhood in Los Angeles, as well as in the Tenderloin, San Francisco in the near future. Chef Roy Choi is making a difference in our community 1 food truck at a time. We got to serve our community first! Support your community by follow him on Twitter @RidingShotgunLA and @welocol for news and updates along the way.

“We’re bring the best motherfucker here to you, but they came from Watts, Tenderloin that culture, that life will change. I trust the intelligence of the public. We want to serve the public good food. They don’t need to know who we are (chefs). Culture, food, life, there is a whole landscape out there. It’s a journey, not to be adulty about food.” Uncensored chef Roy Choi, got the crowd cheering up for him.

“He brings his soul, his food, and his passion to the people. He’s amazing. He’s a hero.” Chef Jose Andres praised Chef Roy Choi in closing.

The Renewed Debate About GMOs

On the last discussion of the conference, Bite SV debated about the controversial of GMOs, Dr. Robert Fraley, EVP and CTO of Monsato and Chef, TV Host, Farmer, + Vintner Michael Chiarello discussed about the need to feed a growing population and overcome adverse growing condition, what roll GMOs play.

“Without profitability there is no sustainability. The sufficient food, since 1980, the bad news is that 256% people are over nourished, we can re-distribute the calories from the over nourished to the under nourished. Decrease emotional calories, it’s all about calories distribution in our population, take us back to 1900.” Chef Michael Chiarello.

Many of American are now malnourished. They are over nourished. Our eating habits have changed drastically in the last few decades. Even in California, according UCLA Center for Health Policy Research and California Center for Public Health Advocacy, 1 in 3 children are obesity, how did we get here? And 1 in 5 children in this country are hungry every day. How can we change this?

$15 an average meal cost for an American is about a week wage for 4 billion people in the world. This is fact from Dr. Robb Fraley. By 2050 we need to produce more food than ever before in history. We have to reduce and conserve to feed the population, and we need to be able to do it all facing the climate change, together we can.

“I wake up every day for the last 35 years, thinking what I leave for my kids. That’s what thrive me. Innovation in food is what we do.” Dr. Robb Fraley. Collaborating for change: discussed how Monsato broadly licenses technologies around the world to help farmers. GMOs panel talked about Hybridization and genetic modification are the same thing; the difference is the warp speed.

Audiences asked what would Dr. Robb Fraley do different if he could. He replied: “I would start with the trust by the consumers, that’s how I would start over.” IN the end, an interesting point Dr. Robb Fraley stated that not only Monsato against GMOs labeling because only 5 percent of food that needs it; but the public also voted down on this proposition 37.

In closing of the conference Day 1, the speakers and the audiences all agree that we need to reduce, conserve, and little by little than nothing at all.

Author: Manda Bear

To follow her food and wine adventure, you can follow her on:

Instagram: @1mandabear
Twitter: @1mandabear and @DepLifestyleMag

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