Local Flavor – Berries and the Riviera | The Food Party! | Laura Stec | Mountain View Online |


https://mv-voice.com/blogs/p/print/2019/06/07/local-flavor--berries-and-the-riviera


Local Blogs

By Laura Stec

Local Flavor – Berries and the Riviera

Uploaded: Jun 7, 2019


U-Pick Berries

It’s time to head back to Webb Ranch in Portola Valley for U-Pick berry season. Starting Tuesday, June 11th, they will be open 8am-1pm every Tuesday, Thursday, and Saturday until the season ends typically in August (depending on weather).

Over 8 different varieties of CCOF certified organic berries are growing for your culinary enjoyment. The first available are Olallieberries, Prime-Ark Blackberries and Loganberries.

How to be a Pro Picker (from Webb Ranch website)

>Wear sun protection
>Wear comfy walking shoes
>DON'T wear heels/sandals
>Keep children with you at all times
>Pick inside the bush for the best flavor
>Ripe berries come off easily. If you have to pull hard, berries will be sour
>Stay in designated areas
>Respect the fields



You, Me and the Italian Riviera?

The sights, sounds and tastes of the Italian Riviera come alive at the new al fresco pop-up dining experience, Riviera by Quattro at Four Seasons in East Palo Alto, open now through September 2nd.



We Food Partied! here last season at the winter popup, Apres Ski which was fab! Did you go? These popups are fun because they are a participatory eating adventure; there's a lot going on to fill the space.

This season features coastal cuisine such as grilled octopus with chicory salad ($19), porterhouse steak, open face sandwiches on heavenly house-baked bread,



Artichokes with homemade (yes, homemade) burrata ($21)



And homemade (yes again) trofie pasta pesto Genovese ($34)



My Food Party! request is the same as last time however, we need a few more vegetables on the menu. The Italians know how to highlight their veggies, and so should we.

For a refreshing sip, select a drink from the very Italian cocktail menu, introducing state-sides palettes to gaining-in-popularity bitter liqueurs such as Aperol (made from rhubarb) and Campari (from herbs and fruits).



For dessert, take a lick of handcrafted "fior di latte" soft serve (featuring Strauss Family Creamery milk, drizzled Italian olive oil, and flake salt), ($12) made by superstar pastry chef Eric Keppler, who also makes the buttery, airy focaccia used in the open face sandwiches. (This guy is good.)



Reservations are recommended. Hours 4 PM – 9 PM daily. Put on some summery garb, find a scarf (everyone wears scarves in Italy – no matter the temperature), and bring a camera for fun selfies beneath the cascading flowers and atop the shiny Vespa.



Conosco i miei polli – you won’t be disappointed!









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