12062016Tue
Last updateMon, 05 Dec 2016 4pm

Centuries-old recipe brings modern Thanksgiving appeal


Photo Courtesy of Blanche Shaheen
Hashwa, a Lebanese/Palestinian stuffing, tops fluffy rice with lamb, nuts and spices.

Many of us promise ourselves every year that we will not give in to the holiday feast bombardment – this time we are just going to keep our mouths shut, except for arugula. Then we break that promise after the first temptation.

Let’s face reality: Low-carb Thanksgiving dinners are not a thing. The holidays are the ideal time to set aside the green smoothies, sprouted tortillas and egg-white omelets and celebrate togetherness by reveling in some luxurious carbohydrates.


Giving thanks for family wines at vineyards and local tables


Courtesy of Christine Moore
Wine enthusiast Christine Moore says a vineyard in Sonoma County remains a central part of her young family’s life.

Gratitude is the heart’s memory, according to a French proverb.

As I write about wines for Thanksgiving, my heart brims with gratitude. For me, wine and family are inseparable. I grew up on a small ranch in Sonoma County. In 1998, my parents planted 30 acres of Pinot Noir and Chardonnay grapes. By 2001, we were selling those grapes. We named the vineyard Teac Mor, which means “Big House” in Gaelic, an homage to our father’s childhood home in Ireland, which was the only two-story structure in his small village of Leitra, Galway.

LA native starts winery from tiny space in SF


and Sheehan-Stross

The first shipments went out last month for a winery born in Los Altos and realized in a Haight-Ashbury apartment.

Los Altos native Luc Bergevin started Foot of the Bed Cellars as a direct-to-consumer monthly subscription wine service fixed at $15 per bottle.

Chocolaty character of stout beers blends spicy, sweet ingredients


photo Courtesy of Derek Wolfgram
Aged coffee beans join beer in Modern Times’ bourbon barrel stout.

Dark beers like stout highlight flavors reminiscent of coffee and chocolate, resulting in a great canvas for brewers to blend nontraditional ingredients in their beers. From fruits and vegetables to coffee, vanilla, chocolate, spices and even peanut butter, the variety of unusual stouts produced by California breweries is growing and changing all the time.

Autumn ales

Following are some recommendations for the autumn season.

Savory succotash: A roasted salad for early fall features tomato, corn and beans


Photo Eliza Ridgeway/Town Crier
Fresh shelling beans, corn and tomatoes extend the summer’s fresh produce spree well into October.

Although the Los Altos Farmers’ Market has closed and pumpkins and winter squash are in ascendance, this month provides a final round of fresh green seasonal vegetables, too.

Corn and fresh shelling beans have a few weeks left, as do other October vegetables, including eggplant and okra. Whether you’re finding cranberry, fava, borlotti or butter beans, this is the time to experiment with cooking them fresh. Two local farmers’ market staples, Iacopi Farms and Borba Farms, are great sources of whatever bean is best in a given week.


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