This San Mateo-based company is making cooking oil from fermented sugar cane
This week we’re shining a spotlight on oil. No, not your typical olive, canola, avocado or grapeseed oil: We’re talking about oil made from fermented sugar cane.
A San Mateo-based company has been producing Zero Acre oil for the last five years. It’s a relatively neutral-tasting oil with a high smoke point that is more healthy and environmentally sustainable than conventional cooking oils, according to CEO and co-founder Jeff Nobbs. Assistant lifestyle editor Karla Kane talked with Nobbs to learn more about this unique oil and what the company aims to achieve.
Meanwhile, I talked with Sigona’s co-owner Robbie Sigona about his family’s local grocery stores. It’s been 50 years since his father and uncles founded the produce stand that would later become a go-to shop for those in and near Palo Alto and Redwood City. The stores will celebrate the anniversary next weekend.
Stay tasty,
Adrienne
‘One oil to rule them all’: San Mateo’s Zero Acre Farms offers restaurants and home chefs an all-purpose cooking oil made from fermented sugar cane
Zero Acre Farms, headquartered in San Mateo, is on a mission to “give the world an oil change.” The company aims to help restaurants and home cooks replace conventional cooking oils with what CEO and co-founder Jeff Nobbs says is a more healthful and environmentally sustainable choice: oil made from fermented sugar cane.
A family-owned grocer turns 50, a San Francisco dumpling chain expands to Palo Alto and where to go for Easter brunch
- Sigona’s Farmers Market in Redwood City and Palo Alto is celebrating 50 years in business with a community party April 26.
- Dumpling Time, a San Francisco-based chain helmed by a Michelin-starred chef, will open its fifth outpost in Palo Alto’s Stanford Shopping Center later this month with a new menu.
- Craving candy-filled Easter eggs or a tasty Easter brunch? Here’s a roundup of Peninsula Easter events and specialty restaurants menus.
- The Market at Edgewood, a Palo Alto grocery store that formerly was open 24 hours, has reduced its hours to 6 a.m. to 11 p.m. daily.
- Sushirrito has expanded to downtown San Mateo.
- Canadian restaurant chain JOEY will open in Santa Clara’s Westfield Valley Fair April 24.
- Redwood City’s Marsh Manor Shopping Center will hold its inaugural restaurant week Thursday to April 26, offering special events and menu items.
- Cookbook author VC Tang is hosting a workshop on East Asian and southeast Asian wellness foods April 30 from 6:30-8:30 p.m. at the Lark in San Carlos.
Burger and a shake at Buck’s of Woodside
If you’re looking for eclectic ambiance along the Peninsula, Buck’s of Woodside definitely fits the bill (likely tied with Hangry Planet in San Bruno). The restaurant, which serves classic American diner food, is filled with eccentric oddities in every nook and cranny. Large figurines of Navy submarines, fish, airplanes and sharks hang from the ceiling. A $20,000 shoe sits in a glass case on the wall. Many of the hanging light fixtures are adorned with colorful cowboy hat lampshades.
The brainchild behind this whimsical restaurant is Jamis MacNiven, who opened Buck’s of Woodside in 1990. While he just eats cottage cheese at his own restaurant (as stated in an interview with former Peninsula Foodist Elena Kadvany), the menu boasts a variety of classic dishes as well as vegan options. Dairy-free shakes go for an extra $2, a vegan burger with plant-based sauce and cheese is the same price as the regular burger and there’s even a mushroom reuben.
I opted for a classic diner lunch of a double smash burger with American cheese, grilled onions, secret sauce and fries ($17) with a strawberry shake ($9). While there was nothing groundbreaking about the burger or shake, it was classic food done right. The burger was juicy and flavorful, the fries were crispy and the shake was creamy with a nice strawberry flavor.
Buck’s of Woodside, 3062 Woodside Road, Woodside; 650-851-8010, Instagram: @bucksofwoodside. Open Sunday to Thursday from 8 a.m. to 9 p.m., Friday and Saturday from 8 a.m. to 9:30 p.m.
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