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[whitespace] Breakfast Clubs

By Christina Waters

LYNN MERRILL of Wipro Technologies emailed me last week with a problem--she's looking for places on the peninsula that can handle corporate breakfast meetings. And she's not talking Denny's or IHOP. Now, I know that The Fountain in San Jose's Fairmont Hotel can handle just about any group situation with skillful breakfasts--the delicious, nongratuitous kind that are worth eating and yet manage to stay in the background of a business discussion. But I was stumped about peninsula possibilities. So I'm asking readers and restaurateurs to email me with their suggestions. Wipro Technologies is holding its breath.

Stoddard's Does Campbell

Last week, trucks started delivering brewhouse equipment to the new building site of Stoddard's Brewhouse and Eatery, located at 200 E. Campbell Ave. (cross street North Second). That would be three semis carrying six 800-gallon stainless steel fermentation vats, five 700-gallon stainless steel serving vessels, one 800-gallon mash tun and an 800-gallon brew kettle. These are very, very big containers. And they will hold some very, very fresh beer in the near future.

"The delivery and installation of a new brewhouse is always a historic event for us brewers," says Bob Stoddard. "To see the trucks roll up with the huge, stainless steel vats on them is quite exciting." Even if you're not as easily excited as brewer Stoddard, you gotta be up for the idea of a new brewery restaurant in the South Bay. Stoddard's Brewhouse and Eatery has been an anchor to Sunnyvale's revitalized Murphy Street district. In over seven years in operation, Stoddard's has won countless awards for its fine ales and recently took a Silver Medal at the International World Beer Cup. Stoddard's Brewhouse and Eatery in Campbell will not only serve up fresh pub cuisine and award-winning ales, but it will unveil a very large, 600-seat banquet space on the second floor. Stoddard's does everything big, including quenching thirsts for crisp, handmade beer. Rumor is that diehard fans of Stoddard's ales are already camping out on East Campbell Avenue.

Happy New Year--Again!

January 24 ushered in the Year of the Snake, a potent symbol of energy believed to bring lots of good luck and fortune. The Chinese New Year is an occasion lavishly celebrated all across Asia. Honoring ancestors and celebrating new beginnings, the New Year traditionally involves two weeks of feasting. And since rice forms the heart of any Asian recipe you might want to cook for the New Year holidays, I'm giving you a fail-proof recipe for cooking rice (recipe feeds four) straight from former Lick director Joe Wampler, who learned it from his family cook while growing up in Shanghai.

  • Wash one cup of long-grain rice under cold running water for 10 minutes. Really wash it and wash it.

  • Then place rice in a heavy saucepan along with one cup of water (Le Creuset's enameled cast-iron pot is great).

  • Bring the rice to a boil, then turn down the heat and simmer for 5 minutes.

  • Turn off the heat--without removing the cover--and let sit for 15 minutes. The rice will be perfect.

    Now that you've got the rice down, you'll want to add other dishes. Sur La Table--that mega-emporium for culinary paraphernalia--stocks pans, noodle and rice bowls, stoneware serving pieces, Shabu-Shabu pots, vast assortments of teas and heirloom quality iron teapots. For everything you need to cook up and serve a terrific Chinese New Year's meal, check out the Los Gatos store at 23 University Ave. (408.395.6946); open every day from 10am to 7pm (Sun 'til 6pm).


    Email me! Readers restaurateurs, chefs: Please send any news items, tips, menu changes, openings, special events and juicy gossip to cwaters@metronews.com.

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  • From the January 25-31, 2001 issue of Metro, Silicon Valley's Weekly Newspaper.

    Copyright © 2001 Metro Publishing Inc. Metroactive is affiliated with the Boulevards Network.

    For more information about the San Jose/Silicon Valley area, visit sanjose.com.




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