What's Buzzing: Fountain Restaurant at the San Jose Fairmont

By Meghan Gieber / Photography By Meghan Gieber | May 19, 2016
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Executive Chef Anthony Hsia of Fountain Restaurant at the Fairmont San Jose recently unveiled LoCal Bowls on the breakfast and lunch menus. LoCal Bowls (a play on local, low calorie and California-inspired) are light, healthy and complete meals. Each comes with an option of additional protein such as Mary’s pulled chicken, grilled prawns or salmon. Beautifully presented, these bowls are a perfect go-to for anyone looking for guiltless meal options that are both hearty and tasty.

Committed to local and sustainable food, Chef Hsia noted that the shiso from the Tomato Harvest bowl came from his own garden. He has also been a huge ambassador of the four beehives that are stationed on the hotel’s roof. Bees at Home, a local bee rescue company, installed these hives on the South Tower rooftop, housing anywhere from 7,000-10,000 rescued bees per hive. Once harvested, the honey is used in house-made pastries and cocktails, and the honeycomb makes a regular appearance in the brunch buffet.

Our curiosity about the LoCal Bowls brought us into Fountain Restaurant, and we left satisfied.

FEATURED IN PHOTO:

Breakfast

STRAWBERRY ($9) – banana, raspberries, dried apricots, goji berries, granola

BLACKBERRY ($9) – lavender, banana, multigrain corn flakes

TROPICAL ($9) – mango, papaya, pineapple, kiwi, coconut, sunflower seeds, granola  

Lunch

MARRAKESH ($14) – organic baby spinach, kale, crimson quinoa, beets, baby carrots, cilantro, mint, pumpkin seeds, spicy cumin vinaigrette

BIG BASIN ($14) – wild rice, Honeycrisp apples, steamed sweet potato, beet tops, Laura’s goat cheese, crunchy cashews, radishes, balsamic vinaigrette

TOMATO HARVEST ($18) – grilled Ahi tuna, heirloom tomato, silky tofu, shiso, ginger, purple cabbage, Japanese wasabi vinaigrette
 

Article from Edible Silicon Valley at http://ediblesiliconvalley.ediblecommunities.com/eat/whats-buzzing-fountain-restaurant-san-jose-fairmont
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