CA brewers bring fruit and flowers to classic IPAs


Classic West Coast India pale ales feature significant bitterness, as well as hop aromas and flavors of citrus and pine, often supported by a simple malt bill – the grain ingredients that contribute just a touch of malt sweetness to balance the bitterness.

Newer hop varietals contribute other flavor and aroma components, such as tropical fruits, floral character or even blueberry, pear or stonefruit.

United we dine: Familiar ingredients bridge geographic and cultural divides at community meals

Christine Moore/Special To The Town Crier
A rosemary-lemon salt rub adds a West Coast taste to Christine Moore’s family version of the universal comfort food, roast chicken.

In my family, food is central to just about every celebration. It’s a big part of comforting and consoling one another, too.

But I know that we’re not unique in our food traditions. Down the street, around the corner and throughout the world, families make merry, mourn and meet around the table.

Meet the Brewers shines light on new local beers

Courtesy of Derek Wolfgram
Elkhorn Slough Brewing owners Michael Enos and Julie Rienhardt pour their beers at the Meet the Brewers festival.

One of my favorite annual beer events is the Meet the Brewers festival at Hermitage Brewing Co. in San Jose.

With the brewers from each participating brewery present, the festival provides a unique opportunity to learn about some of the newest and most innovative breweries in the region. Held last month, the eighth annual festival featured a couple dozen craft beer and cider makers from around the Bay Area, including several relatively new breweries.

Purim revels: Tyrant's cookies find new purpose with LAH tradition

Courtesy of Deborah Radin 
Tri-cornered hamantaschen mark Queen Esther’s triumph over a dictator. Bakers at Congregation Beth Am in Los Altos Hills makes the sweet treats for family and friends each year.

Tri-cornered cookies are on the menu this week for local families celebrating Purim, the Jewish holiday marked by carnival costumes, noise-makers and one very distinctive sweet.

The hamantaschen – named, according to legend, for the villain Haman’s hat – stands out as Purim’s one iconic dish.

Food Brief: Seaweed and salmon at museum

Foods to forage around California take center stage in the Los Altos History Museum’s latest exhibition, “Seaweed, Salmon and Manzanita Cider: A California Indian Feast,” which runs through April 16.

In addition to displays on the history of food gathering and preparation among tribes stretching across much of the state, the exhibition offers recipes and profiles of local ingredients, including rabbit liver, watercress, pine nuts and salmon.

Molecular gastronomy gets cooking in Los Altos

Photos by Kristen Loken/Special to the Town Crier
Muffie Fulton leads a class, on the modern burger and fries.

The mysterious vapor and sizzling sounds wafting from Muffie Fulton’s garage suggest many plausible startups that would call for a blow torch and a background in the sciences.

But this Los Altos resident’s new enterprise celebrates the science of what she dubs the “obsessive foodie.” Fulton teaches classes on modernist cuisine from her kitted-out garage for those who want to bring the complex techniques of molecular gastronomy to their own kitchens.

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