Wed04012015

News

Council eyes bond for Hillview center

Council eyes bond for Hillview center


The Los Altos City Council accepted an $87.5 million cost model for its preferred layout for replacing Hillview Community Center. 

Residents could cast their votes as soon as November on a bond measure to partially fund the redevelopment of...

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Schools

Oak students showcase creativity in Destination Imagination competitions

Oak students showcase creativity in Destination Imagination competitions


Courtesy of Jane Lee Choe
The Sharp Cheddars, a team of Oak Avenue School sixth-graders, perform at the Destination Imagination state competition Saturday in Riverside.

A team of seven Oak Avenue School sixth-graders traveled to Riverside last week...

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Community

Heising-Simons Foundation relocates to 400 Main St. property in Los Altos

Heising-Simons Foundation relocates to 400 Main St. property in Los Altos


Bruce Barton/Town Crier
All in the family: Mark Heising, from left, Caitlin Heising and Elizabeth Simons make up the board of the eight-year-old Heising-Simons Foundation, now in its new headquarters at 400 Main St. in downtown Los Altos.

The He...

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Comment

What would Bob do?: Editorial

The recent passing of an extraordinary Los Altos resident, Bob Grimm, has generated a range of heartfelt reaction, from sympathy to fond memories, from all corners. That’s because Bob did not discriminate in his desire to help others with his money, ...

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Special Sections

Cars that are right on track

Cars that are right on track


Courtesy of BMW
The BMW M4 is packed with power, featuring 425 horsepower and 406 pound-feet of torque.

There’s nothing more fun than driving a responsive automobile that feels alive in the curves and eager to go when given more than a touch ...

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Business

First Street's 'Fort Knox' up for sale

First Street's 'Fort Knox' up for sale


Megan V. Winslow/Town Crier
The Los Altos Vault and Safe Deposit Co. is on the market for $4.5 million. Its fortified steel and concrete structure has been compared to the U.S. Federal Reserve’s gold depository.

A downtown Los Altos structure “b...

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Books

'Pope Joan' Book weaves tale around legend of female pontiff

'Pope Joan' Book weaves tale around legend of female pontiff


The idea that there may have a female pope at one time in history has generated much speculation throughout the centuries. “Pope Joan” (Crown, 1996) by Donna Woolfolk Cross, does not answer the question; rather, the author has created a detai...

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People

JOHN BATISTICH

JOHN BATISTICH

John Batistich of Los Altos Hills died peacefully on March 12 surrounded by his family. John is survived by his wife Claire Batistich (Vidovich) of 67 years and children Gary Batistich of Lodi and Gay Batistich Abuel-Saud of Menlo Park. He is also ...

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Travel

Eat, hike, soak: Cavallo Point Lodge offers Marin experience

Eat, hike, soak: Cavallo Point Lodge offers Marin experience


Eren Göknar/ Town Crier
Cavallo Point Lodge comprises former U.S. Army buildings, like the Mission Blue Chapel, repurposed for guests seeking a luxurious getaway.

It used to be a place where batteries of soldiers lived, with officers’ quarter...

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Stepping Out

'Fire' ignites in Mtn. View

'Fire' ignites in Mtn. View


Courtesy of Kevin Berne
The cast of “Fire on the Mountain,” includes, from left, Tony Marcus, Harvy Blanks, Molly Andrews and Robert Parsons.

TheatreWorks is slated to present the regional premiere of the musical “Fire on the Mountain” this wee...

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Spiritual Life

Spiritual Life Briefs

Oshman JCC hosts Judaism and Science Symposium

The Oshman Family Jewish Community Center has scheduled its inaugural Judaism and Science Symposium, “An Exploration of the Convergence of Jewish & Scientific Thought,” 5 p.m. April 12 at the JCC’s ...

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Magazine

Food for thought: Hidden Villa programs offer teens training in sustainability on the farm

Food for thought: Hidden Villa programs offer teens training in sustainability on the farm


/Town Crier It’s not all cute and cuddly for teens participating in the eight-week Animal Husbandry Apprenticeship program at Hidden Villa in Los Altos Hills. Mia Mosing of Palo Alto, left, and Sophia Jackson of Los Altos clean the pigpens – one of...

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Calling all veggies : Town Crier writers pick holiday greens


Photos courtesy of Joy, Eve Hill-Agnus, and Town Crier File Photo
Vegetable side dishes adapt easily to each feast’s flavor profile, and each cook’s tolerance for time and timing in the kitchen.

This year, latkes and Hanukkah chocolates are sharing space on the table with turkeys and stuffing. With so many dishes defined by tradition, the vegetable on the side offers a place to flex your creativity.

I called up Town Crier food columnists to get their top picks for green-inspired innovation, and claimed my own favorite candidate for November feasting. Whether you like your veggies raw or topped with marshmallows, we’ve got an approach for every palate

Brussels sprouts

Several of us tussled over who got to write an ode to brussels sprouts, which reward even a hectic cook combating a crowded kitchen. I toss them with olive oil, salt and pepper and then temporarily forget them in the oven, which is nearly always shared with some other, more demanding dish. Sprouts are hardy enough to survive the abuse, emerging moist and soft on the inside and crisply browned on the outside, textured like a riff on roast potatoes. Break the rules a bit with your little buds and do something unexpected – halve them and candy them with brown sugar and bacon, or caramelize them with lemon juice or balsamic vinegar. Or eat them cold, shaved into a slaw with bacon, apple or almonds (or all three) and tossed with a vinaigrette. Prefer hazelnuts or pecans? Add them to any of the preparations described above.

Kale

Eve Hill-Agnus, author of the Town Crier’s “The Roots of Everyday Life” column: “Go kale! It is somewhat outrageous. Curly and brushy, the Brillo Pad of greens, it looks like nothing else in the produce aisle. It’s not like buttery, mild-mannered spinach or even arugula. You have to build a relationship – commit to coaxing and taming and domesticating that vegetal goodness. I learned this from a raw-food maven who taught me to make kale salad. Her version is a culinary meditation. To make raw kale pliant not pointy, supple not scratchy, she massages it with her hands – just her hands and a bit of olive oil. It’s grounding and meditative to stand at your counter and feel those feisty, curlicue leaves soften. Give them a rough chop, douse them in lemon juice and add a pinch of salt: an instant salad, vibrant and sturdy. You’ve worked a little magic.

“With kale season in full swing, I’ve been making my own variation of the kale salad. It’s a little more elaborate and a little less raw. and frankly less ruminative, but delicious. I sauté finely chopped kale briefly in olive oil, just until it starts to soften. Then I toss the still-warm kale in a bowl with a great quantity of chopped parsley. The result is a green confetti that’s bold in flavor and deep in color. Sometimes I add shredded zucchini. Always lemon juice, for the acidity (and sometimes pomegranate molasses, for the same reason). Dried cranberries for color. And pumpkin, sunflower or hemp seeds for crunch.”

Squash

“Squash holds the culinary key to fall and winter,” asserted Sarah Manning, who writes the “Nourished” column.

”I’ll admit I jump the gun every year, with my first batch of pumpkin quick bread appearing in September. But with so many varieties of winter squash to choose from – butternut, acorn, spaghetti, kabocha and endless pumpkin varietals – I’ve never known winter baking boredom. Here’s why: With squash, you can easily make a delicious soup, casserole, sauté or puree. You can bake it into any quick-bread recipe. You can dice and stir into fragrant risotto. Squash can swing toward sweet or savory.

“It tastes just as comforting broiled with brown sugar as it does roasted and topped with shiitake mushrooms, goat cheese and balsamic reduction. Plus, squash is friendly to other squash. Stir a couple of tablespoons of pumpkin puree into your next butternut squash soup for a simple change that delights the senses.”

Sweet potatoes

“Around here, it’s not Thanksgiving without a wide, shallow dish (for maximum marshmallow coverage) of candied sweet potatoes,” emailed Town Crier contributor Megan Kempston (formerly Rowe).

“While there are plenty of people who take issue with this holiday staple (for reasons I can’t quite wrap my head around – it’s a vegetable ... with marshmallows. What’s not to love?), there are also dozens of other ways to eat sweet potatoes.

“I particularly like sweet potatoes with spicy sausage, chopped together in a similar concept to corn or fruit salsa. Whether in soup (with sausage, beans, and kale) or a salad (with sausage, farro and kale), little cubes of roasted or boiled sweet potatoes are a perfect creamy, smooth note next to the spice of the sausage. I’ve also put sweet potato on pizza (sliced thin, under mozzarella along with some kale), where they almost turn into a sauce. And then, of course, there are mashed sweet potatoes, sweet potato fries, sweet potato chips, sweet potato biscuits, sweet potato pie ...

“Essentially, if you could use either pumpkin or regular potatoes in any dish, you can probably substitute sweet potatoes. They’re also healthier than regular potatoes and easier than dealing with whole pumpkins. I use them where recipes call for butternut squash when I don’t have the time to take apart a giant squash – with sweet potatoes, you just peel them and chop them.”

Mediterranean medley

Blanche Shaheen, author of the “Feast in the Middle East” column, couldn’t limit herself to just one vegetable, so she tossed out four Mediterranean-inspired options:

“I love eggplant, broiled and topped with tomato sauce and toasted pine nuts. It’s usually made in a casserole, over lamb or chicken sautéed with garlic and onions, but that can be excluded. I also love roasted cauliflower with garlic and Parmesan cheese. Or zucchini “carpaccio” salad, served raw with carrots and Parmesan. Or artichokes roasted in lemon, olive oil, garlic and fresh oregano, basil or thyme.”

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