Spring Servings : Silicon Valley Antidotes to Spring Fever from Local Chefs and Mixologists
If you’re a bear, spring brings big hunger pangs. If you’re a Giants fan, spring training is under way and so is their culinary garden behind the centerfield wall at the newly named Oracle Park, where they will continue to serve crafted farm-to-table fare—and, new this year, Impossible Burgers—in the stands. If you’re a local homeowner you might be snipping fresh herbs, strawberries and greens from your garden, and have your eye out for the season’s local farm-fresh vegetables—artichokes, asparagus, celery, peas—to add a little spring greening to your menus.
At Edible Silicon Valley, we know that spring signals new growth, new flavors and new beginnings. We asked local chefs and bar managers what they were planning for spring, and we’re impressed with their creative use of fresh ingredients and innovative flavor profiles.
Spring is a great time to try something new!
Pea Shoots at Fey Restaurant
“The not-so-popular member of the pea family, pea shoots, are all the rage in Chinese cuisine during spring. With their unbelievably crisp fragrance and color, they appear in many of our spring dishes.”
—James Gao, Chef and Owner, Fey Restaurant, Menlo Park
Sea Jay Cocktail at The Sea by Alexander’s
“We combine Crop Harvest Meyer Lemon Vodka, Geijer Glögg Liqueur, yuzu juice, house-made pear purée and top it with an aquafaba rosé wine foam and two violet blossoms.”
—Lucas England, Bar Director, The Sea by Alexander’s Steakhouse, Palo Alto
La Reina Impossible Burger at Mendocino Farms
“Cheat on beef with our house-made Southwestern-spiced Impossible Burger topped with tomato cayenne Chao cheese, chipotle Thousand Island dressing, candied Fresno chilies, tomatoes, red onions and butter lettuce on a toasted plant-based brioche bun.”
—Ellen Chen, Co-founder, Mendocino Farms, Campbell, San Jose, San Mateo and coming soon to Palo Alto
Daydreamin’ Cocktail at Paper Plane
“Daydreamin’ is a light, sparkling cocktail with flavors of green apple, celery and anise.” In the mix are La Madre White Vermouth, Copper & Kings Un-Aged Apple Brandy, Absinthe Ordinaire, celery, lemon and soda.
—Ryan Ota, Bar Manager, Paper Plane, San Jose
Pea and Asparagus Risotto at Explore Culinary Arts
“A favorite amongst our students, mouthwatering risotto with fresh crisp peas and cuts of green and slender spears of asparagus. And for the sweet-toothed, we have delicious rhubarb and ripe strawberry crisp.”
—Teena Arora, Chef, Explore Culinary Arts Cooking School, Redwood City
Crunchy Kale & Quinoa Salad at Paper Plane
“This salad is all about bright flavors and fun, crunchy textures. Similar to Middle Eastern tabbouleh but with Japanese inspirations.” Made with crispy quinoa, nori, cucumbers, sesame seeds, tomatoes and pine nuts tossed with togarashi raisin vinaigrette.
—Winson Duong, Executive Chef, Paper Plane, San Jose
Gnocchi with Green Garlic Sauce at Viognier, The Restaurant at Draegers
“In the springtime I cannot wait to serve stinging nettle gnocchi with a green garlic sauce.”
—RJ Subaba, Executive Chef, Viognier, San Mateo
