94 South Bay Accent FROM LEFT: CHRIS SCHMAUCH; KARL PETZKE Owner Mike Mashayekh has been serving the Soufflé Grand Marnier for 37 continuous years at Le Papillon in San Jose, a testament to this delicately indulgent dessert’s popularity among patrons. Diners love the light and airy soufflé made with egg whites, flour, butter and Grand Marnier. The delectable mainstay is topped with a Crème Anglaise sauce, made with yet more Grand Marnier and cream. Yum. IMBIBING Craft cocktails and craft beer are soaring in popularity around the South Bay, as elsewhere. Mixologists and brewers have responded with increasingly creative and complex spirits and suds. Our choices: Haberdasher Craft Cocktail Bar, where spirits guru Cache Bouren reinvented San Jose’s Singlebarrel in 2015. Also, California Craft Beer in Fremont, featuring one of the largest selections anywhere. On the run? Kelly’s Liquor Store in San Jose is well known for its large array of bottled craft beers to enjoy at home or at your next party. GRAND MARNIER SOUFFLÉ HAROLD McGEE Why include Harold McGee, South Bay food scientist on our list rather than, say, hot dog? Because hot dogs are common and Harold is a rare treat. In addition, his classic book “On Food and Cooking: The Science and Lore of the Kitchen” is much tastier and easier to digest. When Mc- Gee tells you that microwaving food is one of the best ways to deliver all the ingredients’ nutrition, listen up—he’s got the evidence to prove it. His Curious Cook column in the New York Times and blog are treasure-trove gifts to all work-in-progress gourmets.
South Bay Accent - Feb/Mar 2016
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