Fri08282015

News

Enchanté plaza remains open to the public

Enchanté plaza remains open to the public

Alicia Castro/Town Crier
The plaza area at Enchanté Boutique Hotel now serves drinks and small plates.

The Los Altos City Council Aug. 25 voted unanimously in favor of Enchanté Boutique Hotel serving beverages and small plates to the public on t...

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Schools

Mountain View High launches Bring Your Own Device program

Mountain View High launches Bring Your Own Device program


Megan V. Winslow/Town Crier
Mountain View High School staff distribute Chromebooks to students last week. The school is rolling out the Bring Your Own Device program this year, which gives students and teachers around-the-clock access to laptops.

Mo...

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Community

'Rock Back the Clock': End of an era, beginning of new one

'Rock Back the Clock': End of an era, beginning of new one


Town Crier File Photo
Time has run out for “Rock Back the Clock,” the 1950s-themed dance party at Rancho Shopping Center.

After 25 successful years, the “Rock Back the Clock” Committee has decided to end the annual 1950s-themed event held at R...

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Sports

Dean of the badminton court

Dean of the badminton court


Courtesy of the Tan family
Los Altos resident Dean Tan and mixed- doubles partner Jenny Gai stand on the podium shortly after winning the gold at the 2015 Pan Am Junior Badminton Championships earlier this month in Tijuana, Mexico.

Dean Tan began pl...

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Comment

Warning: Useless flood basin ahead

Our water and fire agencies receive much attention (and scrutiny) during the hot, dry days of summer – water for the lack of it and fire for its widespread destruction. During this extreme drought year, we are deluged with water conservation ma...

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Special Sections

A tale of two Los Altos love stories: Country club classic


Photos Courtesy of Kelly Boitano Photography
Lindsey Murray and Christof Wessbecher tie the knot in Los Altos.

Lindsey Murray and Christof Wessbecher grew up in parallel Los Altos orbits, never meeting – he went to St. Francis High School, sh...

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Business

Five thoughts on the current market correction

The 531-point drop in the Dow Jones industrial average Friday (Aug. 21) was certainly headline grabbing in its magnitude. It represented a one-day 3.1 percent drop in the index and resulted in a 10 percent correction from its high in May.

It’s compl...

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People

BRUCE CHARLES MEYER

BRUCE CHARLES MEYER

Bruce Charles Meyer, 81, died Wednesday, August 5th at his home in Carmel, California. He leaves his wife Valda Cotsworth and her daughter Katie Roos; his sons, Bruce and Joseph Meyer from his first marriage and his brother Gordon Meyer; four grand...

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Travel

Carmel Valley Ranch unveils upgrades

Carmel Valley Ranch unveils upgrades


Courtesy of Carmel Valley Ranch
Carmel Valley Ranch recently upgraded its Vineyard Oak suites, which feature sweeping views, rocking chairs and private outdoor tubs for soaking under the stars.

Things are heating up at Carmel Valley Ranch, with 30 n...

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Stepping Out

Open 'House'

Open 'House'


Kevin Berne/Special to the Town Crier
Anna Patterson (played by Kimberly King) accepts a drink from Michael Astor (Jason Kuykendall) in “The Country House.”

TheaterWorks Silicon Valley’s regional premiere of “The Country House” is scheduled to r...

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Spiritual Life

Los Altos native combines Judaism, social justice, advocacy

Los Altos native combines Judaism, social justice, advocacy


Los Altos native Gabriel Lehrman’s passion for Judaism, social justice and advocacy brought him to Washington, D.C., this summer for the Machon Kaplan Summer Social Action Internship program at the Religious Action Center of Reform Judaism.

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Inside Mountain View

MV actress/playwright Garvin wins NY festival award for

MV actress/playwright Garvin wins NY festival award for "Corners Grove"


Courtesy of Undiscovered Countries
Kaela Mei-Shing Garvin received a New York arts festival award for a featured role in “Corners Grove,” a play she wrote.

New York recognized that one of Mountain View’s own can “make it there” when the Planet C...

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For summer dinners, transform your sandwich into a salad


Garrett Miller/Special to the Town Crier
Banh Mi Salad, a Vietnamese specialty, combines Asian flavors from cilantro, pickled vegetables and chiles with grilled or roasted meat.

For me, summertime means summer food. It means cooking and eating outside. Most of all, it means eating lighter, more healthful foods that won’t contribute to my heat-induced sluggishness.

To that end, I wanted to make a lighter version of the popular Vietnamese street food (and one of my all-time favorite sandwiches) known as “banh mi.” The culinary product of the French colonization of Vietnam, a traditional banh mi starts with a crusty baguette slathered with aioli and gets layers of Asian flavors from fresh cilantro, pickled vegetables and chiles. Proteins may include roasted or grilled meats, pork pâté or meatballs.

While the bread is typically what makes or breaks a banh mi, it doesn’t bring much to the flavor party, so why not skip it altogether and turn this tasty sandwich into a hearty dinner salad? A bed of crisp romaine and sliced fresh cucumbers were a good start, but I still needed a dressing that captured the creamy, tangy, spicy flavors of a banh mi, a tasty protein topping and my pickled vegetables.

I figured the pickles would translate well from sandwich to salad unaltered, so I made a brine in which to soak some matchstick-cut pieces of carrot and daikon radish, along with some sliced jalapeños. I thought the brine would also be a good start for the base of my dressing, as it already had the sweet, salty and spicy flavors I was seeking.

The dressing was a bit of a balancing act. I wanted mayonnaise, as it is traditional on the sandwich, but I wanted the final product to have plenty of zip, too. Fish sauce added a savory, umami note; lime juice cut the saltiness of the fish sauce; a little sugar took the harsh edge off the lime; and a squirt of sriracha sauce gave everything a bright, spicy kick.

For my meat, I chose pork loin, which could be grilled quickly and sliced to top my salad (though beef, chicken, shrimp, tofu or mushrooms would all make good stand-ins).

For the marinade, I used more fish sauce for Vietnamese flavor, sugar for added caramelization on the grill, and lemongrass and chiles for some zing.

Finally, I topped the salad with fresh cilantro and chopped scallions, to make my sandwich-to-salad transformation complete. You can serve this salad with a sliced baguette on the side, to bring the origin of the dish full circle. But this crisp, refreshing salad is so substantial, you won’t even miss the carbs.

Garrett Miller is a freelance writer, food blogger and graduate of Los Altos High School and UC Santa Cruz. For more of his comfort-food recipes, visit noodletherapy.wordpress.com.

Banh Mi Salad with Grilled Lemongrass Pork

Meat

• 1 pound pork loin, sliced into 1/2-inch-thick medallions

• 1/4 cup sugar

• 1/4 cup fish sauce

• 1 stalk lemongrass, finely chopped

• 3 garlic cloves, minced

• 1 large shallot, minced

• 1 Thai or serrano chile, minced

• Black pepper, freshly ground

Place pork in container. In small bowl, whisk together remaining ingredients and pour over pork. Let marinate for at least 1 hour, overnight if possible. Sear in cast-iron skillet 3-4 minutes on each side or grill.

Pickles

• 1/2 pound carrots, matchstick pieces

• 1 bunch red radishes, sliced or 1/2 pound daikon radish, matchstick pieces

• 1 cup warm water

• 1/4 cup distilled white vinegar

• 2 tablespoons sugar

• 2 teaspoons salt

• 1 Thai or serrano chile, sliced

Combine water, vinegar, sugar, salt and Thai chile in small bowl or, preferably, sealable glass jar. Stir until sugar and salt are dissolved. Add carrots and radishes and let sit for at least 1 hour. Leftover pickles will keep for at least a week in the refrigerator.

Dressing

• 3 tablespoons reserved vinegar mixture

• 3 tablespoons fish sauce

• Juice of 1 lime

• 2 teaspoons sugar

• 3 tablespoons light mayonnaise

• 1 tablespoon olive oil

• 1 tablespoon sriracha

• Salt and pepper, to taste

Whisk together dressing ingredients until smooth. Taste and adjust seasonings with more lime juice, sugar or sriracha, as needed.

Salad

• 1 head romaine, roughly chopped

• 1/2 English cucumber, sliced

• 1/2 bunch scallions, chopped

• 1/2 bunch cilantro leaves

Toss ingredients in large bowl with as much dressing as desired. Top with pickled vegetables and sliced pork.

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