8FFLFOE MOUNTAIN VIEW VOICE
■ FOOD FEATURE ■ MOVIE TIMES ■ BEST BETS FOR ENTERTAINMENT
N F O O D F E AT U R E
eatingunderground MONTHLY DINNERS, SECRET LOCATIONS, THEMED MENUS Story by Elena Kadvany Photos by Veronica Weber
t’s underground, secretive, clandestine. A group of strangers are sent
locations just days before they’re supposed to meet — and eat. They’ll gather once a month to dine on themed menu items. Last month, Julia Child was celebrated with a bouillabaisse a la Marseillaise and beef bourguignon served next to a deconstructed herbed potato gratin. This month, it’s “Night of the Living Fed” with devils on horseback, maple-lacquered duck breast with a blood orange sauce and death by white chocolate mousse. These are SV Underground dinners: themed multi-course pop-up meals put on once a month at different locations in Silicon Valley. Each dinner is devised and executed by Gale Tan, a California transplant from the Philippines who’s really, really into food. Tan, born in Manila, has been cooking since she was 8 years old, when she learned how to make paella — her grandfather loved Spanish food. She came to the United States in the early 1990s and ended up at the California Culinary Academy in San Francisco, where she learned how to cook everything from Italian to French to African cuisine. She went on to get her hands dirty at various levels of the industry — washing dishes, serving, teaching culinary school at the Art Institute of California in Sunnyvale, Gale Tan prepares themed menus for the monthly SV Underground dinners.
■ Mountain View Voice ■ MountainViewOnline.com ■ October 18, 2013