GOLDEN PLATE PLA ATE
27 Geoffrey Geoffr ey Smith
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LEAFING L E A F I NG O OUT UT K Kyusu yus y su Burmese Cuisine incorporat incorporates tes ingredients from Japanese and Indian n cuisine, as well as Burmese. The T T Tea ea L Leaf eaf Salad is served with plenty y of fried garlic, roasted nuts and a seeds and pickled tea leaves leaves..
Caperss Caper SSAN AN JO JOSE SE
We’re W e’re blessed to b bee in this t ar area ea of California C aliffo ornia with the abu abundance undance of fruit and vvegetables eegetables and pr produce—and oduce—and the aavailability vvailability is endle endless ess ffor o or seafood seaffood and b beef, eeff, as opposed opposed to o other ar areas eas of the ccountry ountry wher wheree it it’s ’s har h hard d to obt obtain ain product pr p oduct on a rregular egular g b basis. asis. The fact is that we we’re ’re in the Ba Bay ay A Ar Area ea with a high population p opulation and a gr great eatt demand. The clientele and the p people eoplle in the Ba Bay ay Area Ar ea know ffood ood and ap appreciate ppreciate go good od ffood. ood. Ther There’s e’s alw always wayys a ne n new w tr trend end that eeverybody verybody is ffollowing. o ollowingg. The public is vvery eery knowledgeable an and nd that mak makes es it great. gr eat. —Adrian —Adrian J Mullen, Mulleen, chef/owner
FForbes oorbes Mill Steakhouse St eakhouse LLOS O S GGATOS AT O S
There’s rreally There’s eally ccorn orn in eeverything verything her heree in Americ America. a. In the Mi Midwest dwest it it’s ’s all ccorn-fed orn-ffeed b beef, eeff, which iss pr pretty etty unique unique.. People P eople lo love ve ccorn-fed, orn-ffeed, esp eespecially ecially in
America. I’m America. I not fr from om Americ America. a. I’m fr from om the t South of England. In England it it’s t’s all grass-f grass-fed. feed. W We’re e’re one of the onlyy rrestaurants estaurants that use C CAB, AB, which is ccertified e tified Angus prime er prime.. Then we have haave grass-fed, grrass-ffeed,, then we have haave drydryaged, then n we ha have ave Wag Wagyu, yu, which is Kobe. Kobe. Some So ome people people love love dry-aged. dry--aged. Wee don’t W don’t sell s as many man ny dry-aged dry--aged as we do the rregular egular C CAB AB prime filet. That’s Th That t’s b byy far f the th st standard tandar d d her h here. e. Everyone Ev eryone ccomes omes in ffor or that. —Brian o Weselby, W eeselbby, executive exxecutive chef
The T he T Table a able SSAN AN JO JOSE SE
At this p At point oiint when cr creating eating a dish, I’ll lo look ok att each individual ingr ingredient edient and tr tryy to ha have ave fun,, lik likee lo look ok at, sa say, ay, a beet beet as a singular g ingr ingredient g edient and rreally eally just tr tryy to highlight the actual beet b eet itself itself. f. W Wee at first wer weree just ttapping apping in into nto what the neighb neighborhood orhood was w as actual actually lly willing to eat. Fr From om there, ther e, just kind of building a ffollowing. ollowing. F o For or m myself, yselff, dining out a lot, all ar around ound the Ba Bay ay Ar Area, ea, that