Wed04162014

News

Late postal hours help last-minute filers

Late postal hours help last-minute filers

The crowd at Los Altos' post office wasn't epic when we checked today – but come tax day tomorrow (April 15) many locals may be lining up to file at the last minute.

Post offices in Los Altos and Mountain View stop collecting mail at 5 p.m. tomorr...

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Schools

Loyola School hosts STEM Expo

Loyola School hosts STEM Expo


Ellie Van Houtte/Town Crier
Ari Garabedia, above right, demonstrates his team’s project for curious classmates at Loyola School’s STEM Expo.

Some local schools are taking a different twist on the traditional science fair this year.

As a pilot p...

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Community

Chef Pépin to sign books in Los Altos

Chef Pépin to sign books in Los Altos

Master chef, author and educator Jacques Pépin is scheduled to make a personal appearance in Los Altos April 24. The “original Iron Chef” will be signing copies of his most recent books 3-5 p.m. at Main Street Café and Books, 134 Main St. The interna...

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Sports

Fruitful day on the Farm

Fruitful day on the Farm


Ellie Van Houtte/Town Crier
Los Altos High’s Brian Yeager soars in the triple jump at the Stanford Invitational Saturday.

Last weekend’s Stanford Invitational attracted the best high school track and field athletes in the region, including sever...

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Comment

The mysterious force in Los Altos: The Rockey Road

Shh ... it’s a secret. No it isn’t! I recently read a story in another paper asking if Google cash were behind the Los Altos downtown makeover and why. My first thought was, “Who cares?” We are an intelligent group in a small town where it is very di...

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Special Sections

Jewish food festival reaches beyond bagels

Who knew you could get a decent knish in Silicon Valley?

For at least one day, local foodies are gathering 10 a.m. to 5 p.m. April 27 at the Hazon Jewish Food Festival at the Oshman Family Jewish Community Center in Palo Alto to eat their way throug...

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Business

For the skin they're in : Shared interest in organic skin care leads duo to form company

For the skin they're in : Shared interest in organic skin care leads duo to form company


Ellie Van Houtte/town Crier
Nancy Newsom, left, and Kit Gordon started Botanic Organic in 2011 after they discovered a shared passion for creating organic, handmade skin-care products. The company now offers more than 15 products for adults and infa...

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Books

Local Author Spotlight

In an effort to support authors from Los Altos, Los Altos Hills and Mountain View, many self-published, Book Buzz periodically spotlights their books and offers information on where to purchase them. Local authors are encouraged to submit brief summa...

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People

MARGARET C. SNEAD

MARGARET C. SNEAD

In Cupertino, April 5, 2014

Age 95, preceded in death by her parents, John and Isabelle Coullie, her husband, Dr. Claude Rabert Snead, and her sister Maisie Bicking.

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Travel

Sausalito: Explore the historical city with world-class views

Sausalito: Explore the historical city with world-class views


Eren Göknar/ Special to the Town Crier
Sausalito offers panoramic views of the San Francisco Bay. A number of companies schedule boat tours that sail past Angel Island and Alcatraz.

On a clear day, Sausalito offers spectacular views of the San Franc...

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Stepping Out

LA Stage Company's 'Harold and Maude' opens this weekend at Bus Barn Theater

LA Stage Company's 'Harold and Maude' opens this weekend at Bus Barn Theater


courtesy of Los Altos Stage Company
Warren Wernick and Lillian Bogovich play the title characters in the Los Altos Stage Company production of “Harold and Maude.” The play runs through May 4.

The Los Altos Stage Company’s production of “Harold a...

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Spiritual Life

Silicon Valley Prayer Breakfast highlights matters of faith

Pat Gelsinger and Reggie Littlejohn come from different backgrounds and occupations, but both, guided by their Christian faith, have become leaders committed to helping others. The two shared their experiences at the 20th annual Silicon Valley Prayer...

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Magazine

A yoga class a day keeps the stress away

A yoga class a day keeps the stress away


Van Houtte/Town Crier Yoga of Los Altos hosts a variety of classes, including Strong Flow Vinyasa, above, taught by Doron Hanoch. Yin Yoga instructor Janya Wongsopa guides a student in the practice, below.

It’s nearly 9 a.m. on a Monday mornin...

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Travel in Turkey offers culinary delights

Photo Leyna Lightman/Special To The Town Crier Diners in Istanbul eat at Hotel Les Ottomans' Bistro Funfatale, which offers grilled portobello mushrooms and rib-eye steak.

 

Some people visit Turkey for the ruins. I go for the food.

Every year, I return to my native land hungry for the meatballs, kebabs, pilaf, dolmas, baklavas and boreks of my youth. The dishes all have poetic titles, like “The Priest Fainted,” a stewed eggplant entrée, or my Aunt Çolpan’s Kadin Budu Köfte, which means “Fried Lady Meatballs.” They provide a gastronomical feast for the taste buds.

OK, the awe-inspiring views, art and Istanbul nightlife beckon to me, as well.

However, a big part of the draw is Proustian, triggered by the sight of the ubiquitous tulip tea glasses balanced on swinging trays. I long for the food that fed an empire.

American newspapers report that Turkey may be turning East to cash in on relationships with its neighbors, in response to the European Union’s unwillingness to accept the country into its 27-member club. For decades, however, Turkey has been knocking at Europe’s door. The fallout from trying so hard to get cozy with Europe includes Julia Child-inspired dishes served in upscale restaurants that no longer resemble Turkish cultural heritage.

According to my book on Ottoman cookery, Turkish cuisine draws from the countries that were once under Ottoman rule, encompassing the Balkans, the Aegean, the Caucasus, Syria, Lebanon and Anatolia.

During a recent voyage to attend my brother’s big Turkish wedding at the Marmara Esma Sultan, I searched desperately for the breakfasts of my mother’s kitchen. I envisioned an elegant feast of feta and kasar cheeses, shriveled black olives, crusty bread and bowls of fruit preserves made from sour cherries, oranges and strawberries.

My first attempt was the House Café, 1 Salhane Sokak, Ortaköy, where the “Turkish breakfast, with tea” costs $12. Other menu selections included mista and Caesar salads and, yes, that American favorite, mac and cheese.

The curmudgeonly waiter served me a plate of French and Dutch hard cheeses easily found in the deli cooler at Draeger’s and some dainty artisanal bread. The blackboard menu advertised dietetic items with fresh, organic produce “to keep you fit.” I could have driven to San Francisco.

Another morning, we ventured into the posh “Kitchen” at the W Hotel in the newly renovated Akaratler district, where we were staying. Built by Sultan Abdulaziz in 1875, this neighborhood of row houses used to shelter manual laborers from the nearby Dolmabahçe Palace. Now the area includes designer shops like Marc Jacobs, and Haremlique, where you can buy thick Turkish towels for sky-high prices.

The W Kitchen listed a $25 Turkish breakfast, which also came with hard French and Dutch cheeses and artisanal breads, as well as tablespoonfuls of whipped butter to spread on them. Several large olives dominated the plate, but they were green-pitted and Kalamata varieties, more suited to salads. Although it included watermelon and cucumber and tomato chunks, this was not my mother’s breakfast, either.

When I told my mother, who was hosting wedding guests, how hard it was to get a decent breakfast, she suggested the cay bahçesi (tea garden) at the Kanlica dock. It was on the Asian side of the Bosphorus and we were on the European side, so we didn’t make it.

If we didn’t have a local guide, the Çiya Kebapçi in Kadikoy would have been too hard to find. But we made it through meandering, narrow streets – and the menu was worth it. Here, one could sample cooking from different regions of Turkey, like the casserole from Diyarbakir, the sour-cherry meatballs from Malatya and the bean dishes from Antioch and Adana. There are three different Çiya restaurants, all specializing in different food.

I hesitated to enter the kebapcis we passed, but we found tasty meatballs, or köfte, at the historic Sultanahmet köfteci (sultanahmentköftesi.com), 12 Divonyolo Caddesi. We also sampled an excellent çoban, or shepherd’s salad, and lamb shish kebabs, served with fried potatoes, all at reasonable prices. Shepherd’s salad, a staple in Turkish homes, includes chopped green peppers, onions and tomatoes. Another favorite is Turkish pizza, or lahmacun, which is thinner and less saucy than the American version.

On the way home, we saw the Besiktas fish markets, where one can buy fish sandwiches on baguettes. The vendors always take the time to arrange fish artfully, and one stall displayed small, open-mouthed whiting splayed like silver commas atop the biggest grapevine leaves I’ve ever seen. Most fish is sauteéd with butter and onions and accompanied by raki, which is called “Lion’s Milk” when mixed with water. Raki also accompanies the meze, or appetizers of cheeses and hummus or eggplant puree.

We often drank ayran, a yogurt drink, at fast-food places invariably marked by the name Palace, like Simit Palace, which serves the legendary pretzel-like bread covered in sesame seeds. These places seemed to offer cheaper food, more traditional fare eaten by the natives, not tourists.

I couldn’t leave Turkey without visiting Istiklal Street to buy pistachio lokum, or Turkish Delight, and badem ezmesi, almond paste, at the Haci Bekir pastry shop, founded in 1777.

More and more, some Turkish movers and shakers seem to have the attitude of “Who needs Europe?” At least in the culinary arena, they may have a point.

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