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A DV E R T IS IN G S E CT IO N
DINE DOWNTOWN | OFFICIAL PROGRAM
MICHAEL MILLER SILICON VALLEY CAPITAL CLUB
Michael Miller enrolled in the Culinary Institute of America in 1992 in New York City. While on the East Coast, he worked at some of the city’s most important culinary destinations, including Le Cirque under Chef Daniel Boulud and with Waldy Malouf at American Place. In the fall of 1994, Michael moved to Los Angeles and earned the saucier position at Spago under legendary Chef Wolfgang Puck. Ready for a new challenge, Michael and his wife took over the lease for the Coggeshall Mansion, a Queen Anne Victorian located in Los Gatos. They opened the doors to Trevese in March 2007, and garnered back-to-back Michelin stars for 2009 and 2010. Silicon Valley Capital Club was thrilled to have Michael Miller join the SVCC team in 2010. Signature Dishes: Seared U-10 Scallop with Chilled Soba Noodle Salad and Mirin.
chowder, butchers chili or creamy tomato soup. Second course is a salad selection including mixed greens, bacon and blue cheese salad, or spicy cabbage. Main course options include seafood jambalaya, baby back ribs, chicken and wafes, or a vegetarian option. Dessert is a chocolate chip cookie or two scoops of Marianne's ice cream.
FAHRENHEIT RESTAURANT
99 E. San Fernando St., San Jose; 408.998.9998. Fahrenheit features modern American gourmet small plates in an exciting atmosphere. Their $30 menu begins with the choice of an Asian pear and apple salad with candied pecans
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