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THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

CONTENTS F E AT U R E

SILICON VALLEY’S TOP FIVE SOMMELIERS

The finest noses in town talk about their jobs – and how tasting 50+ wines a week is tougher than you might think.

SPRING

DINING

F E AT U R E S

28 FRUIT OF THE BLOOM Edible flowers – because there’s very little that’s too beautiful to eat.

48 GELATO A GO-GO Where locals go to find this irresistible Italian treat.

32 GARDEN CONFIDENTIAL Cynthia Sandberg’s Love Apple Farm cultivates Manresa’s exquisite produce.

56 HOPPIN’ AROUND The Bay Area’s own tablehopper, Marcia Gagliardi, shares her favorite local haunts.

40 BLACK MAGIC In food fashion this season, licorice is the new black.

64 MIND YOUR TABLE MANNERS Table etiquette: don’t dine out without it.

44 NEW ARRIVALS Recent and upcoming restaurant openings.

68 PICNIC PERFECTION Draeger’s creates the ultimate picnic basket.

INTERVIEWS 18

CHRISTINA RICCI

WILL FERRELL

122

If you thought he was hilarious in that elf getup, wait’ll you see him with a ’fro and tube socks in Semi-Pro.

DEPARTMENTS

LETTERS { you talk }

SPOTLIGHT { local news }

HIT LIST { editors’ picks } LIFESTYLE

DINING Feature: Josiah Slone introduces the revolutionary SALS-A-MATIC, plus offers up his old-school tomato salsa recipe.

SPORTS & ADVENTURE Feature: Getting beneath the tough-guy exterior of the Sharks’ latest acquisition, Jody Shelley.

HEALTH & BEAUTY Feature: Because for truly long, lush lashes, you need more than just mascara.

STYLE & SHOPPING Feature: Your tabletop needs accessories, too – in the form of fine flatware.

108 50 WAYS TO LEAVE YOUR SOFA { top events }

110 NIGHTLIFE & MUSIC Feature: A history of that swarthy, seafaring drink we like to call Pirate Juice. 116 MOVIES Reviews: Penelope, Semi-Pro, City of Men, and more. 118 ARTS Feature: Author Chitra Divakaruni explores magical realism in her new novel, The Palace of Illusions.

122 FAMILY & COMMUNITY Feature: Could the spoilt only child stereotype be a thing of the past? COLUMNS 10

DREGULATOR { media watchdog }

100 HOME WORK { from house to home } 121 HOT TICKET { art alert } 128 THE FINAL LAST WORD { local opinion }

HOME & DESIGN Feature: Choosing your house plants requires assessing your nurturing skills. 14 DAYS

108

ON THE COVER: Butter lettuce salad with smoked prosciutto, marinated figs and pine nuts, created by Josiah Slone, executive chef and owner of Sent Sovi in Saratoga.

Playing a character cursed with a pig’s snout is something only this bold actress could carry off.

UP FRONT

SV GUIDES & MARKETPLACE 78

SVGUIDE: CATERING

SVGUIDE: FASHION

114

SVGUIDE: SPORTS BARS

125

SVGUIDE: WEDDING PLANNING

126

SVMARKETPLACE

96 THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

MASTHEAD

OUR PEOPLE W R I T E U S @ T H E W AV E M A G . C O M

The Wave Magazine

Silicon Valley's Finest Entertainment & Lifestyle Magazine Volume 08, Issue 05 | Februar y 27 - March 11, 2008

THE WAVE MEDIA President/Publisher: B. Peter Brafford Associate Publisher: Chris Rhoads Vice President, Corporate Relations: Dan Ferguson

Vice President, National Accounts: Bill Hargreaves Accountant: Jenny Phan

EDITORIAL Events Editor: Johnny Brafford Senior Editor: Jo Abbie Editor-at-Large: John Newlin Copy Editor: Ed Robertson

Contributing Writers: Seanbaby, Fred Topel, Cintra Wilson, Michael J. Vaughn, Joanna Currier, Josiah Slone, Kevin Lynch, Tom Lanham, Damon Orion, Anne Ward Ernst, Julie Engelhardt, Jennifer & Kitty O’Neil, Alicia Upano Contributing Editor: Ryan Berg Intern: Kara Taylor

ART/PRODUCTION Design Director & Photographer: Chris Schmauch Graphic Designer: Jon Sontag

Contributors: Lisa Ferdinandsen Esra Oktar [ PHOTOS ]

[ DESIGN ],

SALES / ADVERTISING Advertising Director: Bill Hargreaves Marketing/Sales Assistant: Rebekah Hollister Sales Coordinator: Yvonne Gonzalez

District Sales Managers: Ken Sorensen, Robin Benitez, Ray Klopp, Bryan Whipple, Janette Deuerling, Maria Villalobos

ONLINE IT Support: Jenny Phan Design / Code: Chris Schmauch

Online Publishing: Chris Schmauch, Jon Sontag

CIRCULATION Director of Circulation: Matt Smith

Circulation Representatives: Javier Segura, Guillermo Merino, Heather Deveraux, Luis Barreto, Alberto Velarde, Rogelio Galvez, Bertha Fernandez

EMAILS Display Ads: advertising@thewavemag.com Classified Ads: classifieds@thewavemag.com Editorial: writeus@thewavemag.com Events: events@thewavemag.com

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ADVERTISING INFORMATION Bill Hargreaves (408) 467-3200 advertising@thewavemag.com

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THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

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THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

LET TERS

WRITE US@TheWaveMag.com LETTERS FROM YOU

When sending letters, please include your full name, city, state, and daytime telephone number. Letters may be edited for clarity or length and may be used in any medium owned by The Wave Media. Send snail mail to 1735 Technology Dr., Ste. 575, San Jose, CA 95110 and email to writeus@thewavemag.com. I don’t know what to say, I feel like you just broke up with me or something. You, Cintra and Seanbaby were the only reasons I pick up The Wave. But I suppose it’s for the best. Go ahead, go. Leave me. That’s fine. I’ll be okay, really. At least you went out with a bang. Last issue was probably one of the best you’ve done in a long time. There were no redundant “Complete Guides” to whatever. Just interesting stories, good design and sharp photography. I’m going to miss you, John Newlin. Sondra Liu Milpitas You’re leaving? Who’s next, Seanbaby? I’ve been a reader since ’02, and your way with words and sarcasm have been one of the finer points over the years. The clenched fists pic that used to serve as your standard image was priceless, and set the mood for one of the most entertaining reads around. You’ll be missed! Thanks for the laughs. Ty Santa Cruz LOVED the latest cover of your magazine. That is brilliant. I don’t know who this Bruno 9Li person is, but I will be most certainly checking out his work on Aug. 1 [at Anno Domini]. Go to the artist’s website, if you dare. Those prone to seizures will likely hit the floor due to the manic, but at the same time intoxicating, design. Thanks for turning me on to this amazing artist. Sadly, I’m sure after your endorsement, there’s no way any of us will be able to afford it. Dean Zeleznik Willow Glen Seanbaby’s column last issue [“Celebrity Supporters,” Vol. 8, Iss. 8

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

4] was hilarious. The celebrity endorsement angle was genius. You can’t help but wonder if the candidates cringe when they hear who’s endorsing them, [or] if they go, “No, no, that’s okay, I don’t really need your endorsement. Thanks, though!” If you’re looking for some related, but not the same, sort of endorsement humor, search “Chris Matthews, Kirk Watson” on YouTube and watch the train wreck. I can’t really say I’m a Hardball fan (I think Matthews is a rude jerk most of the time), but every now and then he has his moments – and this is one of them. Sen. Kirk Watson (D-Texas) endorsed Obama a month or so ago, and couldn’t name any of his legislative accomplishments while in office. And the beautiful thing is that Matthews just wouldn’t let it go. “Name some of his accomplishments, sir. You support him for president, you’re on national television, name some of his accomplishments. Go.” Watching Watson twist over and over again was a serious hobby of mine for about 20 minutes one day. I highly recommend it. Jason Stuart San Jose I’m really enjoying Josiah Slone’s recipes in your magazine. I tried his lamb shank recipe that you published [“Real Simple,” Vol. 7, Iss. 20] and it turned out fabulous. I’m definitely a Food Network junkie and watch it with TiVo remote in one hand and notebook in the other, so I appreciate a good recipe when I see one. My first attempt at the spicy garlic aioli [“Emulsification Made Easy,” Vol. 8, Iss. 4] didn’t turn out so well, but I finally got it down. Pretty cool stuff. Keep ’em coming. Nancy de la Cruz San Jose Roger that, Nancy. Check out Josiah’s salsa recipe on page 70.

LET TERS

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

COLUMN: THE DREGUL ATOR

THE DREGULATOR B Y C I N T R A W I L S O N - W R I T E U S @ T H E W AV E M A G . C O M

Masstige and The Unknowable Candidate

horrible new word entered the Dregulexicon during New York Fashion week: Masstige. (Mass appeal + prestige = Masstige, which sounds like something that should only be confronted once a year in a gynecologist’s office.) This term refers to when fashion designers like Nicole Miller start the Nicole line for JC Penney. It’s a form of slumming that is regarded as egalitarian, but it usually comes off like a combination toaster/microwave – it sucks at both functions in the end: In this case, “designerness” (elite, expensive, limited availability, high concept, high quality) and “affordable mass availability” (fat-friendly, market-glutting disposable crap made of petro-knit Spewlex by hapless PervoSlumvakian waifs in hostile basements). After seeing the runway shows, it made me think that forcing each of our presidential candidates to create their own collection for Target would be a good idea. This would reveal who the candidates are in a way that has been totally inscrutable so far. Follow the threads of a designer’s colors, prints and textures, and those become a rope, which then becomes a ladder that allows the observer to climb to a vantage point from which they can see who the designer is in surprising ways. What is the candidate’s texture for love? What do they think looks sexy? How much do they trust themselves? How wild can they get? Where are they lazy? When they feel defensive and vulnerable, how overboard do they go on armor? Given a choice between airy salmon chiffon and electric blue latex, which way do they go? First, the candidate should be forced to make four mix CDs: one for dancing, one for sex, one for long-distance driving, and one for falling in love. Then, assign them some expert couturiers, seamstresses, etc., and let ’em rip. Hillary hasn’t drastically revised her look since the ’80s. Let’s call it: “Princess Diana Gets Ivy League Law Degree and Becomes Dowager Queen.” Her clothes are an extension of a scrutinized personality that has learned how to reveal no hints whatsoever about her character. It’s all very presidential, but we want to see her shake it up. She needs more youth, fun, femininity. I want to see Hillary’s designs for a collection of sorority Halloween costumes: Naughty Nurse, Sexy Witch, Elvira vampire-girl. I’m seeing hair extensions, fun fur, striped knee socks, and Frankenhooker platforms. But these costumes also need to reveal Hillary (which shouldn’t be difficult – she having been accused of being some variation of all these monsters at one time or another).

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Mr. Obama is a retro–tastemaker, with his slim, almost European, Miles Davis-doesOcean’s 11 suits. He brought back JFK’s Camelot, and recently, he’s been working another vintage nerve: “… ALL of a sudden…? ALL of a SUDDEN, Uhmerica I, I have embraced… not Just?... thuh vocal cadence… but also… thuh accent… of another Afruhcan-American Leader? I think you know who I’m talkin’ about… The hypnotic lilt and the restrained… but present emotion… of a certain… Southern Baptist minister. Perhaps… perhaps I AM channeling the spurit?... of Dr. Martin Luther King? (Can I get, uh, Amen?) Oprah and Gayle probably told Obama to bump this tendency up a notch. It was probably in the middle of the night after a round of Remy, exhausted on a hotel couch somewhere. “Don’t be half-steppin’ on the King accent, honey,” you can see the big O urging. “If you’re gonna go there, go there! Oh, yes, Go there!” “If Dr. King’s spirit isn’t working through you, Barry… who is it working through?” Gayle would add, pressing her manicured hand against his knee. (Cue urban housewife whisper-campaign.) Oprah and Gayle could probably convince someone to do all their public speaking in a falsetto Monty Python voice, or Chaucerian Middle English, or barnyard noises, if they wanted to. Obama already has the vote of younger people who don’t understand politics and don’t have real jobs. Obamicans work in hair salons and hot-tub parlors, and often have tattoos covering up to 75 percent of their bodies. He already has the roller-derby vote. Obama should design a look for the Office Girl of the New Enlightenment, a Ding, Dong, the Christian Right Stranglehold on Social Mores Is Dead, collection, as it were. I’m thinking of suits tailor-made for confrontations with male authority figures: “This happens to be a high fashion Obama suit, Mr. Cavendish. Yes, the skirt only comes to mid-thigh, and the jacket has marimba ruffles. But these ruffles, though purple, happen to be TWEED. This suit is body-conscious enough for Sienna Miller, but Paula Poundstone could also wear it to a family court hearing.” Now, something like THAT would show us the real Barry. That’s a hot cup of Masstige, fiends. Booyah. TW

COLUMN: THE DREGUL ATOR

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SPOTLIGHT: NOTEWORTHY NEWS

SPOTLIGHT NOTEWORTHY

NEWS

Going Green Alameda’s St. George Spirits leads the way in the great American absinthe revival.

SPOT L IGH T

h, absinthe: The name conjures images of a half-mad artist with a raven perched atop his shoulder, sipping an emerald-colored elixir from a chalice as he dreams up his next poem or painting. Aside from the fact that absinthe was the liquor of choice for exotic characters like Oscar Wilde and Edgar Allan Poe, this potent, anise-flavored drink owes a good deal of its mystique to the fact that it was outlawed in the US from 1912 until just last year, due to its alleged health detriments. (To this day, there is no evidence that absinthe is any more dangerous than other kinds of alcoholic drinks.) During absinthe’s prohibition, American fans of the drink were forced to settle for inferior black market absinthe or a faux-absinthe called Absente. Today, they can find the real deal at Alameda’s St. George Spirits, the first US distillery to legally produce and sell absinthe since the ban was lifted. “Now that there are real, valid companies that are making it,” says St. George distiller Lance Winters, “there will be more artists and distillers starting to make absinthe as well, and you’ll see really, really enjoyable products coming out on the market.” And just how does real-life absinthe stack up to the absinthe of lore and

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

legend? Well, for starters, contrary to rumors, the chemical thujone (found in absinthe’s key ingredient, wormwood), does not cause hallucinations. With an alcohol content of roughly 50 to 75 percent, absinthe is twice as strong as whiskey or vodka – but bottom line, it’s still just booze. Nonetheless, with its enticing, licoricelike aroma and flavor, beautiful coloration (its hue changes when cold water is added) and quaint preparation ritual (often involving melting a sugar cube on a slotted spoon over the glass), the stuff does indeed hold a powerful allure. Most imbibers also seem to agree that it leaves them with a greater level of focus than other alcoholic drinks. St. George’s Absinthe Verte can be found in restaurants like Yankee Pier and shops like Beverages & More, both in San Jose. Or you can get the stuff straight from St. George Spirits. Imports such as France’s Lucid and Switzerland’s Kübler are also available. But to be honest, The Wave sampled St. George’s Absinthe Verte and Lucid back-to-back, and the Verte made the latter look… well, green by comparison. St. George Spirits, 2601 Monarch St., Alameda (510) 769-1601 www.stgeorgespirits.com

SPOTLIGHT: NOTEWORTHY NEWS

SPOTLIGHT NOTEWORTHY

NEWS

Geek-appella Bay Area singing group scores a hit with its tech industry spoof.

iven that most of the 15 members of Bay Area a cappella singing group The Richter Scales are start-up employees and tech company workers, it’s only fitting that the ensemble has been nabbing some major attention with “Here Comes Another Bubble,” a song that, along with its accompanying web video, lampoons Silicon Valley start-ups. Set to the tune of Billy Joel’s “We Didn’t Start the Fire,” “Bubble” is filled with references to compulsive bloggers and industry figures like Facebook’s Peter Thiel and TechCrunch’s Michael Arrington. With more than a million viewers, it became the toprated video on YouTube during its first week of release in late 2007. Thirty-three-year-old Richter Scales baritone Matt Hempey, who penned the lyrics to “Bubble,” is a survivor of the dotcom bust, who is now an employee of PayPal/eBay. He says the song was partially inspired by a creeping sense of déjà vu. “I came from a computer science background – not literally the same profile that I described in the video, but simi-

lar to it, and seeing the euphoria, attitude and spirit of the Valley, and some of the insanity – traffic jams, young CEOs, expensive housing – made me think, ‘Hey, I’ve seen this before.’” Hempey, who also put together the video for the song using a trial version of Adobe After Effects, estimates budget for the clip at $350. “We’ve gotten 1.25 million views so far, so it’s just unreal exposure,” he states. Hempey says that so far, his group hasn’t caught flak from any of the people mentioned in the video. Part of this can undoubtedly be attributed to the fact that the tone is one of fond ribbing, not condescension. “The Silicon Valley is a place of booms and busts, and will always be that,” Hempey says. “Part of what makes this place, and makes those booms happen, is people’s undying optimism that they can come here and make something great of themselves, and make something great for the world.” TW Check out the video at www.richterscales.com

SPOT L IGH T

SPOTLIGHT: NOTEWORTHY NEWS

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SPOTLIGHT NOTEWORTHY

Pressure Cooking

NEWS

Keriann Von Raesfeld

Local chef gears up to represent America in international cooking competition.

he month of January was good to Keriann Von Raesfeld, a 21-year-old San Jose native who recently graduated from the Culinary Arts program at Campbell’s Professional Culinary Institute (PCI). The month saw the young chef winning not one, but two cooking competitions sponsored by the American Culinary Federation (ACF): the hot foods category of the California State Championship in Campbell and a one-on-one “mystery basket” contest in Chicago. In the latter competition, the young chef had three hours to prepare a first course, entrée and dessert for four people, having had no knowledge of what ingredients she’d be using until the night before. “I was kind of scared, because my competitor was really good, and he was really well trained, too,” Von Raesfeld recalls.

Von Raesfeld’s victory in Chicago earned her a spot as the US representative in the prestigious, invitation-only Hans Bueschkens World Junior Chefs’ Challenge in Dubai, United Arab Emirates. As with Chicago’s event, each participant in the Dubai competition will have three hours to prepare a “mystery” meal – but this time, instead of four people, Von Raesfeld will be serving 11, meaning she’ll be putting out a total of 33 plates by herself. “Since it is in Dubai, there are a lot of things that you can’t use,” she explains. “There won’t be any pork products or anything like that. So I’ve been doing a lot of research on the cuisine there and the different ingredients I could be getting, which are a lot different than what I’ve been working with here.” She adds that she’s having Dubai-specific products, such as Middle Eastern grains and rice, shipped to her so she can become accustomed to cooking with them. Von Raesfeld, who just entered PCI’s Baking and Pastry Arts program, says she’s feeling good about her odds of winning in Dubai. “I’m gonna be really busy practicing between now and May,” she states cheerfully. “I’m training like crazy, and I want to win more than anything.”

“When I was finished, I definitely didn’t feel like, ‘Oh, I have this in the bag.’ I was definitely on edge, like, ‘I don’t know if I’m going to win or not.’ But I’m glad I did!”

Professional Culinary Institute www.pcichef.com; Hans Bueschkens World Junior Chefs’ Challenge www.wacs2008.com

SPOT L IGH T

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

» FEATURE

HitList

» FEATURE

COMPILED BY JO ABBIE

War Bowl www.mosleymeetswilcox.com www.yousaytomayto.com Make fruit salad, not war with this distinctive bowl, the result of a collaboration between designers Steve Mosley and Dominic Wilcox. Ingeniously crafted from melted toy soldiers, the War Bowl truly takes the humble fruit bowl to a whole new level. $225

be linked together, their bulges and indents resulting in an increasingly nebulous effect. This is the first lamp designed for serial production by the acclaimed architect, who says it should convey “the feeling of freedom and eccentricity.” The lamps are available in various sizes and models, such as hanging, standing, floor and table lamps. Single hanging pendant from approx. $385, Mamacloud multiple lamp (pictured) from approx. $5,765 TW

Qoo Ckooo!! Clock

HIT L IST

www.sfmoma.com In this decidedly digital age, it’s refreshing to revisit the quaint Old Worldiness of the cuckoo clock. Designer Alberto Sala has put a contemporary face on the classic timepiece, complete with the obligatory little bird that makes its presence known… well, like clockwork, every hour on the hour. The Qoo Ckooo!! features a quartz movement and German mechanism, and is available in red or wenge wood. $380

Armand de Brignac Champagne www.armanddebrignac.com Bottled using the richest wine from each harvest, Armand de Brignac, from the prestigious Cattier champagne family, is classified as a “Prestige Cuvée,” growing more complex and delicate as it ages. So it follows that it is housed in this luxurious gold-plated bottle. Originally conceived by fashion designer André Courrèges, no two of these handcrafted bottles are identical – aside, of course, from the remarkable cuvée held within. $300 16

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Magtable Coffee Table www.umbra.com Magazine junkies, rejoice – finally there’s a coffee table that can cater to your glossy reading habit without getting totally cluttered. Umbra’s clever Magtable, designed by Sativa Turner, is a solid wood coffee table with built-in slots to hold your magazines. While it means those stunning covers will no longer be on display, it sure does free up a lot of space. $158

Frank Gehry Cloud Pendant Light www.belux.com The amorphous shape of Belux’s Cloud pendant lights was designed by “starchitect” Frank Gehry. Made with a paperlike polyester membrane that is flame-resistant, durable and virtually tear-free, the pendants can hang solo or

HIT LIST: EDITORS’ PICKS

HIT L IST

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

INTERVIEW into who I am. And then, my sister is incredibly smart and strong. She always wants to do the right thing, so she really will go and find out what the right thing is and what it means for other people, and then she tells me and I’m like, “Great! Thanks for doing the research. I’ll do that then.” TW: What insecurities did you have growing up? CR: My sister and I have two insecurities, which are pretty funny. You know how everyone has something? They’ll be like, “I’m worried that I look too...,” and it’s always the same thing that they’re worried about. Whenever we go out, me and my sister always ask each other, “Do I look butch?” and “Do I look crazy?” Those are the two things we’re both terrified of. We’re terrified that we look crazy, and then on other days that we look like boys.

Christina Ricci (right) and Penelope co-star James McAvoy

Pigmalion

down on the carpet and daydream a lot, and talk to myself a lot. Penelope is definitely like that.

Christina Ricci proves once again that her looks aren’t everything.

TW: What was your room like? CR: I shared a room with my sister for a really long time, and then I finally got my own room when my oldest brother went to college. It was just ridiculous looking – it was this little room, and I wanted to decorate it any way I wanted to because, after living with my sister in the same room, she got to do whatever she wanted to. I don’t know why my mother even allowed this to happen, but I picked green and pink, and this horrible Laura Ashley duvet cover, and rose pink carpeting. I mean, honestly. But, the room I lived in before, with my sister, was purple, and now, every house I live in, I have a purple room, so I guess those were the more formative years for me.

BY FRED TOPEL

MOVIE: Penelope DIRECTED BY: Mark Palansky STARRING: Christina Ricci, James McAvoy, Reese Witherspoon, Peter Dinklage STUDIO: Type A Films

enelope shows that Christina Ricci is adorable, even with an outrageous facial deformity. The modern-day fairytale curses the title character with the nose of a pig, which can only be broken when someone loves her for who she is. Ricci is something of a Hollywood rarity – an actress who has never coasted on her charming looks. Having often taken risky roles in controversial films, she never backs down from a challenge. That may not make her a box office queen, but it definitely makes her a unique star. The Wave: When you were a teen, were you one of those people that went in your room and were in your own little world? Christina Ricci: Mmm-hmm, very much. TW: What did you have in your room? Penelope has things that really reflect who she is. CR: Yeah, Penelope was encouraged to be very expressive and, of course, she couldn’t leave her house. I could actually leave my room, so I didn’t really feel as much of a need to do that. But, yeah, I was very much one of those kids that would go in my room and lie 18

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TW: What message do you hope young girls will take away from Penelope? CR: I really hope that the strongest message that’s taken away is self-acceptance and self-love, and that you have to learn to love yourself and you have to accept who you are. Specifically for women, and little girls, I like that she [Penelope] does it herself. She always had the ability to make her life full, and to be the best version of herself that she wanted to be, and the only one standing in her way was herself and her insecurities. I think that’s a very important thing for girls to know. A lot of our society is based on “I’ll be happy once I have the right man,” or changing yourself a little bit, or a lot, depending on who you’re with. The things women do to be with different men is just ridiculous. So, I think it’s important that we have young girls that are growing up learn to be really strong and independent and have the right sort of priorities. TW: It doesn’t seem like you let anyone put you in a box. How have you managed that? CR: I have really amazing, strong women in my life that I’ve worked with, and that have really molded me

TW: So, after hours of makeup the first time, what did you think when you finally saw yourself with the pig nose? CR: The first one they put on me was a little bit too hideous and scary and kind of nasty looking. [Producers] Mark [Palansky] and Scott [Steindorff] wanted to have it really be hideous looking. And then, all the girls in the room were like, “Uh uh. We want that one that looks like Miss Piggy and is cute.” And so, somewhere in the middle, we found it. It just looked like me with a fake nose on. It didn’t really disturb me. TW: Most actresses might not be keen to put on a pig nose for a movie. Were you nervous about that? CR: No, I think that I have a slightly different set of what I view as risky or dangerous or something I should be cautioned against. It never would occur to me that it’s brave to do a part with a prosthetic on your face. Everyone knows I don’t have a pig nose, so I really don’t get why that’s particularly brave. It’s a part of the movie. TW: You seem to be really courageous in all the roles you take, like Black Snake Moan and Monster. Are you conscious of the fact that these roles are difficult? CR: Obviously Black Snake Moan had a lot of things in it that you don’t do, unless you feel particularly passionate about the subject matter or storyline, and so I could understand why people balked at that one. And then in Monster, I did not want to wear that wig and look like that, as you can imagine, because of the crazy/butch fear I have. But then, in the end, you might not want to look like that during the day, but really it’s part of the film. On Monster, I’ve never been so comfortable in my life because we wore no makeup and I was all in boys’ clothes and it was loose and comfy. I was just like, “This is awesome.” TW: So you do have some fears, they’re just different than the ones everyone else has. CR: It’s not my first reaction to be intimidated or scared or say, “Ooh, maybe I shouldn’t do this. Maybe this is too... whatever.” But then, someone will explain to me why it’s a little risky, and then I’m like, “Ah, okay.” I think that I have just a slightly skewed version of the world. TW

INTERVIEW tktktktk

see what happens.” After lunch, I remember I was still digesting a bean burrito or something and went down and had 1,800 people there and made a shot, the crowd went crazy. You felt like a real basketball player. TW: When you actually played basketball, did anyone get injured? WF: There was a full-time training staff. It was pretty intense. So, we were always getting worked on and stuff. I actually faked an appendectomy at one point to get out of filming. TW: Were you guys playing pranks on each other every day? WF: There was one member of the Tropics, the tallest one, Rashid [Byrd], who missed almost an entire day of filming because he didn’t think he was needed, even though it was a team locker room scene. When he finally showed up, we wrote a two-page monologue for him to do. I started crying, I was laughing so hard. He was trying. His hand was shaking with the script in his hand. He maintained that he was in on the joke all along, because he’s from New York.

Goin’ Pro and ’Fro Will Ferrell playing basketball. Commence laughter. BY FRED TOPEL

MOVIE: Semi-Pro DIRECTED BY: Kent Alterman STARRING: Will Ferrell, Woody Harrelson, André Benjamin STUDIO: New Line Cinema

ill Ferrell doesn’t really need to dress up in bell-bottoms and grow an Afro to be funny, but it doesn’t hurt. In his latest film, Semi-Pro, Ferrell plays ’70s ABA basketball star Jackie Moon. When the NBA absorbs their league, Moon fights to keep his team, the Flint Tropics, on the roster. That actually did happen in the ’70s, but Jackie Moon and his antics are pure Will Ferrell. The Wave: Were there any wardrobe malfunctions with the short shorts? Will Ferrell: I did have to wear a special pair of underwear, because when I went into a defensive stance, there was a potential for things to happen. TW: When you saw yourself in the costume and hair and makeup, what did you think? WF: I felt completely at home. No, in looking at a lot of the reference photos of the league and the period, it obviously looks funny, but it’s not that far from the truth. So I love the fact that it really is sort of historically accurate and humorous looking all at the same time. I think Jackie would have loved to have had the means to pay for a $500 haircut. There’s no way he

could afford it. He probably primped a fair amount. TW: Would you ever actually wear anything like that? WF: You know what? I might start wearing neckerchiefs now in my personal life. I think that’s a nice piece of accoutrement if you have any unsightly blemishes or a weird Adam’s apple. TW: Jackie wrestles a bear as one of his promotional stunts. Who actually herded the bear on the set? WF: We did something unusual that’s never been done before. We went wild. There was no bear trainer. We captured a bear. In fact, that’s why this was a nine-month shoot. Six of those months, we had to trap a bear up in the Sierra Nevadas. The first one wasn’t big enough. We didn’t like it, so I think we released it in Burbank somewhere. And we finally found our hero bear, and that day we just rolled film and let it do its thing. TW: Did you play any actual basketball on the film? WF: Some of those days, we were actually playing the games. We had something like 15 choreographed plays that we had to run and set up, because you can’t just roll the basketball out there – you’ve got to concentrate on what the plays are going to be, so that you can set up the cameras and everything. Sometimes we’d run the play and they’d say, “Whatever happens, whether you make a basket or not, we’re going to have free play for the next three minutes and just literally

TW: How did you get funny on the set on those days when you weren’t feeling funny? WF: I usually turn to my acting coach Jim Beam. I don’t know, there are days when you show up and you’re not feeling totally on your game, but that’s where it’s fun to work on comedy – because for the most part, you have a blast every day. TW: You’ve made comedies about soccer, NASCAR, figure skating and basketball. Where’s the football comedy? WF: Well, unfortunately, the college football parody I’m doing is actually a drama, taking an in-depth look at the problem we have with steroid use. It’s not a fun movie at all. But, this is actually just coincidence that these movies lined up the way they did. I love combining sports and comedy together, but only one of those was my idea – that was the NASCAR movie [Talladega Nights] – otherwise I was asked to be a part of these. So, that having been said, it’s a great framework to do comedy in. You can parody the sport, [and] in this movie you can parody the era. Plus at the same time, you have a built-in arc that’s fun for the audience to watch – this team of losers try to attain the lofty goal of fourth place. TW: What about the Olympics? WF: I hate the Olympics, all the countries getting together. What I’d love to see in the Olympics is opening up the age group to small children. I’d love to see the events done by small children: power lifting, shot put. Open age class. TW: We see your body in every film. How did you get your basketball physique? WF: Well, I pretty much stereotypically have a basketball physique to begin with. So, it didn’t take that much sculpting. I hear some laughter over here, I don’t know why. But Jackie Moon is a player from a different era when players were a little more voluptuous. He’s a voluptuous player. Curvy. TW THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Our area’s finest professional wine connoisseurs uncork their thoughts on all things vino. BY KEVIN LYNCH

t takes more than just a nice tie and a breezy manner to be that person who visits you tableside and tells you what’s good on the wine list. To become a sommelier takes talent, a discerning palate and the kind of depthless tact that even the most seasoned politician would envy. It also takes encyclopedic knowledge. Wine is, after all, not your ordinary product. Every label has a history, every vintage has its unique characteristics, and every bottle its own flavor profile. Because the world of wine is so vast, and because wine is such an integral part of a meal, a diner needs the sort of direction a great sommelier

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can provide. In our quest to seek the best guidance possible, The Wave sipped its way around Silicon Valley in search of wine professionals who exemplified all that is essential in a great sommelier. The standards we applied ranged from the number of bottles on a restaurant’s wine list to the snappiness of the aforementioned tie, but the primary measuring stick was experience. Each of the sommeliers selected brings to the table many years of hands-on service, incredible knowledge, and the uncanny ability to pick the right bottle to go with the right dish. The top five sommeliers are:

Jeﬀ Bareilles MANRESA 320 Village Ln., Los Gatos (408) 354-4330 www.manresarestaurant.com

Jeff Bareilles is a Bay Area-born sommelier who has made the rounds. Born in Berkeley, he began his career in San Francisco at Vivande. Later, he did a stint in New York City at Zoe, where he promoted their awardwinning, California-centric wine list. Back in the Bay Area, he joined the team at the many-starred Manresa, where he pairs wines with some of the region’s most daring and delicious cuisine. The Wave: What was the wine that drove you into the arms of love for this liquid? Jeff Bareilles: There was no one wine. It started with the realization that, for myself, sharing a bottle of wine with family and friends is one of life’s great pleasures. TW: What do you think of the points system for rating wines? JB: I think points are valuable, but they need to be understood in the context of the reviewer. TW: How do you guide new wine drinkers? JB: The concept here is to start them developing their palate in a conscious manner, and the best place to begin is with wine(s) they know and enjoy. I encourage them to taste wines made from the same varietals – side by side and blind, if possible. Without fail, tasters are surprised at how the same varietal can be simultaneously similar but different. When they realize this about their favorite wine, you’ve swung open the door to the concepts of vintage, region and producer. Then the discussion starts to get interesting. TW: Which region’s wines do you feel to be sometimes undeservedly overlooked? JB: The Santa Cruz Mountains. TW: There’s a lot of emphasis placed on the food/wine paring. How do you know when you’ve hit the right chord? JB: Harmony. That is, when the flavors and textures of the dish unite with the flavors and textures of the wine to create a seamless union. TW: Does the US have a wine culture? JB: Absolutely! TW: There’s an old adage that goes something like, “After tasting wine all day, there’s nothing better than a cold beer.” What’s your go-to beverage when not drinking wine? JB: Right now it’s Stella Artois, hard apple cider and ginger ale – not necessarily in that order. But, if you ask me that in a month, my answer will be completely different. TW: In an average week, how many different wines do you think you taste? JB: 50 to 60. THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Eric Entrikin

I start with something lighter and fruity, like Central Coast pinot noir.

ALEXANDER’S STEAKHOUSE 10330 N. Wolfe Rd., Cupertino (408) 446-2222 www.alexanderssteakhouse.com

Never has there been a more aptly named sommelier than Eric Entrikin – within his name is “trikin,” from the German verb to drink. He has amassed 25 years in the wine business and put together the mighty 2,500-bottle-strong wine list at Alexander’s Steakhouse. In his career he has been involved in wine making, consulting, marketing and the service side. Entrikin has reached the level of Advanced Sommelier from the Court of the Master Sommeliers, and is currently preparing for the grueling Masters test. TW: What was the wine that drove you into the arms of love for this liquid? Eric Entrikin: Many, but probably the most memorable was the 1983 Chateau Margaux – when it was first released. TW: What’s the strangest guest request you’ve encountered? EE: Just recently a guest asked me for a sauternes pairing with caviar. Sometimes you just have to save them from themselves – they went with champagne instead. TW: What do you think of the points system for rating wines? EE: It’s ridiculous and completely random. TW: Which of the world’s wine regions do you prefer or enjoy drinking? EE: French wine, mostly – Burgundy and Rhone Valley – but any wine with good acidic structure that is made to go with food. TW: They say it’s corked. You know it isn’t... EE: I take it back, but explain that this is the way the wine tastes, and suggest they order something different. TW: Is there anything guests do that is just plain annoying? EE: Bring in their own currently available wines, many of which are on our list. TW: How do you guide new wine drinkers? EE: It requires asking some questions to see what experiences the guest has had with wine. A guest with no wine experience, I may start off with an off-dry white wine, like a 2005 Mosel Riesling or Vouvray. There have been a few studies that have shown that a person’s palate starts off with sweet and eventually moves to savory. At the Steakhouse, it is generally a red wine people want, so 22

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TW: Guests often get irate over corkage fees, yet anyone who’s been in the biz knows they’re necessary. How do you explain the need for corkage? EE: You could do an article just on this question alone. When you go out to dinner there are multitudes of costs involved in running a restaurant, and the restaurant’s profitability is based around the sale of food and wine, liqueur, etc. If you take out a source of revenue for the restaurant, the restaurant has less ability to stay in business. I think restaurants have been slow to react to the amount of corkage now coming through the doors. I expect corkage fees to increase to about $50 to $75 per bottle over the next few years. It will be the only way for a fine dining restaurant to offer the same level of service to all guests. In many states, corkage is not allowed, and ultimately it is the right of the restaurant as a private company to not offer a corkage service. But at the end of the day, our main goal is to take care of our guests and bring to them a great dining experience. And opening a special bottle someone has been saving can certainly be part of that experience. TW: Which region’s wines do you feel are sometimes undeservedly overlooked? EE: I’m a big fan of Cotes-du-Rhone Villages, supremely versatile with a wide range of cuisine and incredible values. Vacqueras, Cairanne, Gigondas and Rasteau are some of my favorites. TW: You’ve got crazy money to buy that dream bottle, take it home and enjoy the whole thing by yourself. What do you get? EE: 1978 Domaine de La Romanee-Conti, Romanee-Conti. Henri Jayer felt ‘78 to be one of the top vintages for Burgundy, my favorite wine region. I probably wouldn’t drink it all myself, though – wine is no fun if it is not shared. TW: There’s a lot of emphasis placed on the food/wine paring. How do you know when you’ve hit the right chord? EE: Really, just the guest’s reaction; they’ll say things like “that’s amazing” or “I never knew that would work so well together.” For myself, when the combination of the food and wine is better than either by itself, the wine will lift the food into a new flavor profile. TW: Does the US have a wine culture? EE: Absolutely, and it is getting better all the time, as people veer away from paying too much attention to scores and learn to trust their own palates. TW: There’s an old adage that goes something like, “After tasting wine all day, there’s nothing better than a cold beer.” What’s your go-to beverage when not drinking wine? EE: A cold beer, Campari or water. TW: In an average week, how many different wines do you think you taste? EE: 60 to 80.

Andrew Green THE VILLAGE PUB 2967 Woodside Rd., Woodside (650) 851-9888 www.thevillagepub.net

Andrew Green’s career has taken him all over the region. Starting in Sacramento at River City Brewing Company, he then moved to the Napa Valley, where he worked at Tra Vigne and acquired hands-on wine making experience. From Napa, he headed to San Francisco, where he headed up the wine and beverage program at Moose’s in North Beach. Presently, Green splits time between the Village Pub and the recently opened Spruce in San Francisco, overseeing two of the Bay Area’s most extensive wine lists. TW: What do you think of the points system for rating wines? Andrew Green: I think they are ridiculous. I trust my own palate more than some magazine or journal writer who has never worked in a restaurant, winery or retail store. I have not subscribed to Parker or the Wine Spectator since 2000. Sorry to be blunt here, but I believe that the hardest working and most qualified wine professionals in the US are restaurant industry sommeliers. TW: Which of the world’s wine regions do you prefer or enjoy drinking? AG: German Riesling and French red Burgundy. TW: They say it’s corked. You know it isn’t... AG: This is a true litmus test of a great restaurant. You always take the wine back. It isn’t worth it to make a guest feel uncomfortable. We had a guest send back a bottle of 1982 Mouton Rothschild a few months ago. That hurt a bit, but it was a good customer who has since returned many times. TW: Is there anything guests do that is just plain annoying? AG: Yes! Ladies, I know you are trying to help, but please do not pick up or move your wine glass when the sommelier is trying to pour wine into it. TW: Guests often get irate over corkage fees, yet anyone who’s been in the biz knows they’re necessary. How do you explain the need for corkage? AG: At The Village Pub, we maintain an inventory of over 1,200 crystal wine glasses, 30 crystal decanters, three full-time sommeliers and spend upwards of $40,000 a year on wine education alone for our staff. In addition, we carry the inventory on a wine list that features over 1,100 wines from around the world – from the very best producers from each region – that we strive to keep the prices as low as possible on. Unfortunately, many diners consider corkage to be a “right,” not a “privilege.” We strive to be considerate, but it is definitely something that is abused. People would think you were crazy if you brought your own ground beef to a restaurant if you wanted to have a hamburger. Ultimately it is absurd, but we aim to be as gracious as possible with each guest. TW: You’ve got crazy money to buy that dream bottle, take it home and enjoy the whole thing by yourself. What do you get? AG: 1978 Henri Jayer, Vosne-Romanee, Cros Paranteaux from Magnum. TW: Does the US have a wine culture? AG: As a broad generalization, no, but it is quite curious and adventurous right now. TW: In an average week, how many different wines do you think you taste? AG: Typically around 250, but when we opened Spruce in San Francisco, we tasted over 4,000 in three weeks. That’s the way you toughen up your sommeliers. THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Jalil Samavarchian PA O L O ’ S 333 W. San Carlos St., Ste. 150, San Jose (408) 294-2558 www.paolosrestaurant.com

Not only does Jalil Samavarchin maintain a 500-bottle wine list and oversee a by-the-glass program that features 30 different wines, he also creates award-winning prosecco cocktails. His Ombretta di Paolo, a concoction made with Italian bubbly, artichoke liqueur and tangerine vodka, won the Golden Flute at a 2001 competition held in Venice, Italy. Samavarchin’s career began in Florida in the early ’70s. He moved to California and took over as head of the wine program at Paolo’s in 1982. TW: What was the wine that drove you into the arms of love for this liquid? Jalil Samavarchian: I had a French Burgundy in my 20s. It was so great, I knew right then that this was the business I wanted to get into. TW: What’s the strangest guest request you’ve encountered? JS: I occasionally get people asking me to chill their red wines for them. They’ll tell me they like their reds ice cold. TW: What do you think of the points system for rating wines? JS: I don’t care for it. I think it’s unfair in general. When there are so many great wines, how can they single out one as the “red wine of the year”? I prefer the Italian rating system, which is more simple. If the ratings help anyone, it’s retailers. TW: Which of the world’s wine regions do you prefer or enjoy drinking? JS: Burgundy and Italian, especially Tuscany. TW: They say it’s corked. You know it isn’t... JS: I’ll smell the wine with them, but it’s pretty obvious when a wine is corked. I’ll offer to decant the wine or to let it breathe awhile. If they insist, I’ll take it back. TW: How do you guide new wine drinkers? JS: I guide them to a nice, soft pinot and keep them away from cabernet sauvignon or merlot. If they’re really new to wine, I offer them a few generous tastes to get them acquainted with wine. TW: Guests often get irate over corkage fees, yet anyone who’s been in the biz knows they’re necessary. How do you explain the need for corkage? JS: Crystal glassware isn’t free. Water isn’t free. Electricity isn’t free. Labor isn’t free. We’re in business. Corkage is about covering cost. If someone brings in a very special bottle, we’ll sometimes wave the corkage fee. TW: Which region’s wines do you feel to be sometimes undeservedly overlooked? JS: Argentina, Spain and Chile. There are great wines coming out of South America. Australian wine is often overlooked. People don’t think to look at Australian wine on a list, when they should. TW: You’ve got crazy money to buy that dream bottle, take it home and enjoy the whole thing by yourself. What do you get? JS: A magnum of the very best Burgundy I can get my hands on. No port, no Madeira, just Burgundy. TW: There’s an old adage that goes something like, “After tasting wine all day, there’s nothing better than a cold beer.” What’s your go-to beverage when not drinking wine? JS: A large glass of ice water. It clears the palate. TW: In an average week, how many different wines do you think you taste? JS: People think this is the glamorous part, tasting all that wine. In a week, I’ll try 30 to 40 wines. Sound great? I dare anyone to try it. 24

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Michael Vaznaugh T H E R I T Z - C A R L T O N , H A L F M O O N B AY One Miramontes Point Rd., Half Moon Bay (650) 712-7000 www.ritzcarlton.com

With 17 years as a member of the Ritz-Carlton staff, Michael Vaznaugh has the polish one associates with the luxury hotel chain. A lifelong Bay Area resident (born in Pacifica), Vaznaugh opened the San Francisco RitzCarlton in 1990. In 2001 he transferred to the Half Moon Bay property, where he took on the role of assistant sommelier at Navio, the fine dining restaurant with some of most stellar ocean views in all of food-dom. In 2007 he was made wine director. He is presently studying for the Advanced Sommelier certification through the Court of the Master Sommeliers. TW: What was the wine that drove you into the arms of love for this liquid? Michael Vaznaugh: 1988 Bonny Doon Cigare Volant, at a staff tasting in the San Francisco Ritz-Carlton. TW: What’s the strangest guest request you’ve encountered? MV: 1945 Chateau Lafite with a cheeseburger. TW: What do you think of the points system for rating wines? MV: People should focus on the notes – that will tell you more about a wine. Wine and movie reviews are very similar: find a reviewer who has your taste. TW: Which of the world’s wine regions do you prefer or enjoy drinking? MV: Burgundy, Sonoma, Napa. TW: How do you guide new wine drinkers? MV: Stay away from tannins. Pinot grigio is a great white; German Riesling, too. If they like fruit... zinfandel. But pinot is always my go-to wine. TW: Guests often get irate over corkage fees, yet anyone who’s been in the biz knows they’re necessary. How do you explain the need for corkage? MV: I brought my own drill to the dentist, he didn’t offer me a discount. Seriously, we offer the service. We open, pour, decant if needed. We will use our best stemware. TW: You’ve got crazy money to buy that dream bottle, take it home and enjoy the whole thing by yourself. What do you get? MV: Magnums 1985 LaTache or 2003 DRC (Domaine de la Romanee Conti). TW: There’s a lot of emphasis placed on the food/wine paring. How do you know when you’ve hit the right chord? MV: My guests tell me. When they call me over to the table and start with “Wow,” I know I did good. TW: There’s an old adage that goes something like, “After tasting wine all day, there’s nothing better than a cold beer.” What’s your go-to beverage when not drinking wine? MV: I always have cold Sam Adams lager in the fridge at home. TW: In an average week, how many different wines do you think you taste? MV: 30 to 40. TW THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

What’s the first thing you do when you stroll past a restaurant? Wonder who did the interior design? Count the tables? No, you read the menu that the establishment’s proprietors have wisely posted in the window. That’s what inspired our annual Spring Dining issue, which allows you to take a virtual gaze at the menuin-the-window of a huge number of local restaurants. To further whet your appetite, we’ve included our own tasty menu of food-focused editorial: from table etiquette and flowers you can eat, to local farmers, the perfect picnic and the fashionable flavors of the season.

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Menus

Motif, San Jose

19 Market .................................................................46 3TA Restaurant & Bar ................................................68 Amarin Thai ...............................................................67 Amato’s .....................................................................52 Anise Cafe .................................................................44

SAN JOSE ........................................................... 28

Basin, The..................................................................58 Bella Mia ...................................................................30

Sent Sovi, Saratoga

Bella Saratoga ...........................................................58 Birk’s Restaurant .......................................................55 Blowfish.....................................................................33 Blue Mango ................................................................28 Cafe Amelia................................................................59 Capers Eat & Drink .....................................................54

SOUTH BAY ......................................................... 54

Cascal Restaurant ......................................................66 Consuelo ....................................................................34

Cascal, Mountain View

El Jardin ....................................................................34 Fahrenheit UltraLounge ...............................................53 Fish Market, The ........................................................ 61 Giancarlo’s .................................................................62 Habana Cuba ..............................................................30 Happi House...............................................................32 Island Grill..................................................................45

PENINSULA ......................................................... 65

Kobe Sushi .................................................................63 Loft Bar and Bistro .................................................... 41 Mantra Palo Alto ........................................................65 Maxim’s .....................................................................40 Melting Pot, The.........................................................49 Menara Moroccan ......................................................50 Mio Vicino ..................................................................48 Motif .........................................................................54 Mustard Cafe .............................................................29 Olio ...........................................................................60 Paragon .....................................................................38

Articles FRUIT OF THE BLOOM .......................................... 28 Edible ﬂowers - because there’s very little that’s too beautiful to eat.

GARDEN CONFIDENTIAL ............................................. 32 Cynthia Sandberg’s Love Apple Farm cultivates Manresa’s exquisite produce.

BLACK MAGIC .................................................... 40

Red Crane, The ..........................................................64

In food fashion this season, licorice is the new black.

Rosie McCann’s ..........................................................35

NEW ARRIVALS .................................................... 44

Sam’s BBQ .................................................................42 Scott’s Seafood .......................................................... 51

Upcoming and recent restaurant openings.

Sent Sovi ...................................................................56

GELATO A GO-GO ............................................... 48

SINO .........................................................................39

Where locals go to ﬁnd this irresistible Italian treat.

Spencer’s for Steaks and Chops .................................. 47 Straits.......................................................................37 Taqueria La Bamba .....................................................66

HOPPIN’ AROUND .............................................. 56 The Bay Area’s own tablehopper, Marcia Gagliardi, shares her favorite local haunts.

Thaiphoon ..................................................................67

MIND YOUR TABLE MANNERS ............................. 64

Thea Mediterranean ...................................................36

Table etiquette: don’t dine out without it.

Tied House ................................................................. 31 Tiggeleria ................................................................... 57 Wine Cellar ................................................................62

PICNIC PERFECTION ........................................... 68 Draeger’s creates the ultimate picnic basket.

Yung Le’s Fusion .........................................................43 THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Fruit of the Bloom The Bay Area provides a bounty of beautiful – and edible – flowers. BY JOANNA CURRIER

ike something out of Willy Wonka’s Chocolate Factory, where the likenesses of strawberries taste like strawberries, and those of snozzberries taste like snozzberries, it may surprise you to know that flowers on bean plants taste like… beans. And pea flowers? They taste like peas. So says Love Apple Farm owner Cynthia Sandberg (see our story, page 32). When asked, Sandberg can rattle off nearly 20 edible blossoms at a clip, but that’s because she knows a gardener’s secret: Most flowers born of vegetable or herb plants are not only edible, but taste like the vegetable or herb itself. Add to those the many simple, garden-variety flowers that are safe to eat, and you might start eyeing bouquets as though they’re salad bars – especially in spring and summer, when chefs seem to delight in the surprise factor of adding intact blooms to various dishes and preparations. Though still not exactly an overused ingredient – delicate flowers can be tricky to harvest, work with, and don’t have much of a shelf life – there are some that are

now standard in assorted California repertoires. Cheese stuffed zucchini blossoms, for example, are long, lithe, orange-yellow flowers transformed into crispy, gauzy, deep-fried heaven at many upscale and Cal-Med restaurants. Though dainty, the blooms are surprisingly meaty, with a succulent, zucchinilike flavor.

bright orange and slightly bitter). Otherworldly borage, also called “starflower,” has a vivid blue bloom with honeylike flavor. For dessert, one of our favorite floral dishes is rose petal jam – rose petal anything, in fact – dense with the scent and sweetness of the bloom that really is good enough to eat.

Bay Area diners and farmers-market-goers are also probably well familiar with colorful mixes of greens laced with bright yellow and orange nasturtiums. The wildly pungent nasturtium blooms could be compared in flavor to the fruit of the black pepper plant. They are beautiful, to boot – petals are wide and fancy and veined with every color of the sunset.

For those who may be squeamish about munching something so decorative, think of hibiscus tea – from there, it’s not a far stretch to picture petals on a plate. On the other hand, those who are too enthusiastic, beware – random flower eating can be a Darwinian exercise. Never eat a blossom unless you are absolutely sure it’s safe and grown for that purpose. Not only could the wrong plants be covered in pesticides, but many varieties of flowers are poisonous. Trust only chefs and careful gardeners to your precious petalsnacking needs. TW

Other garden-variety flowers thrown into salad mix might include many varieties of pansies (featuring grassy, minty flavors) and calendula (also called pot marigold,

SAN JOSE

BLUE MANGO APPETIZERS CREAM CHEESE WONTONS ........... $5.95 Deep-fried cream cheese wrapped in a wonton shell, served with sweet and sour sauce PEEK-A-BOO PRAWNS .......................8.95 Skewered prawn wrapped in ham and covered with a crispy shell for a juicy, yet crunchy taste, served with sweet cucumber peanut sauce

www.bluemangocuisine.com 4996 Stevens Creek Blvd., San Jose

Phone: (408) 248-7191

ENTREES

Fax: (408) 248-7192 Cuisine Type: Thai ; RESERVATIONS RECOMMENDED / WALK-INS OK

BASIL & CHILI STIR FRY ......................$7.95 Fragrant basil with bell peppers and onion (Choice of Chicken, Beef, Pork, or Fried Tofu) SPICY WATERFALL BEEF.....................$7.95 Grilled slices of tender beef tossed in a tangy sauce, served warm over lettuce

Lunch: Mon - Fri 11am - 3pm Dinner: Mon - Thu 5 - 9:30pm, Fri 5 - 10pm, Sat 12 - 10pm, Sun 5 - 9:30pm Parking: Parking Lot

ROCK & ROLL CLAMS ...................... $9.95 Baby clams rock & roll along the wok as they’re tossed around with basil and chili

• VEGETARIAN FRIENDLY • AWARD WINNING RESTAURANT • GIFT CARDS AVAILABLE • TAKEOUT AVAILABLE ; CATERING SERVICES AVAILABLE

$5 off $20

exp 4/30/08

Pre-tax. Dine-in only. Not valid with set-menu or on holidays. 28

DESSERTS MANGO SAMOSA.......................... $5.95 Our mango samosas are stuffed with sweet mango sticky rice, and covered with a layer of coconut milk and chocolate. Served with a side of pineapple coconut ice cream

“Thai food jets to the next level at this comfortable spot, where favorites like pad Thai and Panang chicken share the menu with the fusion-y rock ’n’ roll clams – sautéed clams with a basil and chili sauce.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

WHITE CHOCOLATE BANANA WONTONS ...................................$5.00 White chocolate nestled beside slices of bananas inside our wonton shells makes for a sweet treat! Even sweeter is that it comes with a scoop of pineapple coconut ice cream

SAN JOSE

MUSTARD CAFE www.mustardcafe.com 975 The Alameda, San Jose

Phone: (408) 295-9000 Fax: (408) 295-9010

Breakfast: Mon-Fri 7-11am, Sat-Sun 7am-2pm Lunch: Mon-Sun until 9pm Dinner: Mon-Sun until 9pm Parking: Parking Lot and Storefront Parking

CATERING: ; Breakfast, Desserts, Appetizers, Salads,

Sandwiches, Wraps & Boxed Lunches

1(888) 244-9424 catering@mustardcafe.com

EXTRAS: • CASUAL ATTIRE • FREE WIRELESS INTERNET • TAKEOUT AVAILABLE • FAMILY FRIENDLY • BUSINESS CASUAL

“Bringing the famous New York deli taste to the West Coast, Mustard Café has an almost endless array of sandwiches on offer, thanks to its create-your-own sandwich menu. Choose from six artisan breads, six gourmet mustards, and pile your creation high with a selection of fine Boar’s Head meats, nine different cheeses and more.” ~The Wave Magazine

SELECTED MENU ITEMS: BREAKFAST EGGS & OMELETS * EGGS BENEDICT BREAKFAST SANDWICHES * FRENCH TOAST BAGELS * OATMEAL * FIGS & HONEY

SOUPS MADE F R E S H D A I LY ! SALADS MIXED BERRY SALAD * APPLE PECAN SALAD GARDEN SALAD * CHEF SALAD * GREEK SALAD * FRUIT SALAD * CAESAR SALAD

M U S TA R D S I G N AT U R E SANDWICHES HOT ROAST BEEF * BELLA BRIE * REUBEN PASTRAMI OC * TURKEY MELT * CLUB BRATWURST * ALPINE CHICKEN * TUNA SOCAL ITALIAN * GARDEN VARIETY

PA N I N I ( H O T P R E S S E D GRILLED SANDWICHES) PROSCIUTTO SUN-DRIED TOMATO HAM AND CHEESE * CHICKEN PESTO CHICKEN ROASTED TOMATO

DESSERTS C R E AT E Y O U R O W N SANDWICH!

GOURMET CAKES, PASTRIES & NUTELLA PANINIS

BEVERAGES WINE * BEER * CHAMPAGNE * MIMOSAS iLLY COFFEE & ESPRESSO DRINKS

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DOWNTOWN SAN JOSE

BELLA MIA S M A L L P L AT E S FRITTO MISTO Monterey Bay calamari and market vegetables lightly fried, caper aioli

S TA R T E R S A L A D S

www.bellamia.com

GOLDEN APPLE AND GORGONZOLA Market greens, candied walnuts, red wine vinaigrette

58 S. First St., San Jose

Phone: (408) 280-1993

HAND TOSSED PIZZA

Fax: (408) 280-5624 ; RESERVATIONS RECOMMENDED ; WALK-INS OK

WE PREPARE OUR DOUGH DAILY USING YEAST, UNBLEACHED FLOUR, PURE KOSHER SALT AND CALIFORNIA OLIVE OIL Available as Margherita, Grilled Vegetable and Feta, Bolognese, and Pepperoni

Lunch: Mon - Fri 11:30am–4:30pm Dinner: Mon - Thu 4:30-9pm, Fri-Sat 4:30-10pm, Sun 4:30-8pm Parking: Validation

H O U S E M A D E F R E S H PA S TA OUR PASTA IS HAND CRAFTED USING NO. 1 DURHAM SEMOLINA, FARM FRESH EGGS AND EXTRA VIRGIN OLIVE OIL Market greens, candied walnuts, red wine vinaigrette CIOPPINO Prawns, scallops, crab, clams and fish simmered with wine and tomatoes over linguine

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; DELIVERY AVAILABLE WITH ADVANCE NOTICE ; 4 ROOMS, ACCOMMODATE 20-120+ ; 320 INDOOR SEATED, 60 OUTDOOR SEATED

MAIN COURSES

Contact Name: Dave Grice, General Manager (408) 280-1993

EXTRAS:

“Come for the old-world charm; stay for amazing pasta dishes. Bella Mia’s dark mahogany

• BAR SCENE • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE WINE LIST • FAMILY FRIENDLY • FIREPLACE • FULL BAR • LOW-CARB FRIENDLY • OUTDOOR DINING • PERSONAL WINE (CORKAGE FEE) • PRIVATE DINING • ROMANTIC • SEASONAL MENU • TAKEOUT AVAILABLE • VEGETARIAN FRIENDLY

wood and beautiful chandeliers make the place dreamily cozy, and the house-made pastas are always pleasing. For the carb-conscious, there are a variety of starter and main-course

salads; other splurgers might prefer signature cioppino with prawns, scallops, dungeness crab, clams and fish or the potato crusted halibut.” ~The Wave Magazine

SAN JOSE

GRILLED AGED ANGUS STEAK Garlic Mashed Potatoes, broccoli, Gorgonzola butter TOP SIRLOIN, RIB EYE, FILET MIGNON MIXED GRILL Filet mignon, breast of chicken and prawns, roasted potatoes, seared spinach, two sauces

L U N C H C O M B I N AT I O N S MONDAY - FRIDAY Choice of 2-3 lunch items

HABANA CUBA APPETIZERS CAMARONES AL AJILLO Prawns sautéed in a white wine garlic sauce with green olives

www.998cuba.com 238 Race St., San Jose / Rose Garden

TOSTONES (CON MOJO DE AJO) Crispy green plantains with garlic dipping sauce

Phone: (408) 998-CUBA

LUNCH

Fax: (408) 904-5738

Executive Chef: Jennifer Echeverri

SANDWICH CUBANO Our traditional Cuban sandwich! Grilled with roasted pork, slices of ham, Swiss cheese and pickles

; RESERVATIONS RECOMMENDED, OPENTABLE.COM,WALK-INS OK

Lunch: Tue-Fri 11am-2:30pm Dinner: Tue-Thu 5-9pm, Fri 5-10pm, Sat 4-10pm, Sun 4-9pm Closed Mondays Parking: Parking Lot

TAMAL VEGETARIANO Cuban corn tamale topped with your choice of sofrito or steamed yucca

ENTREES LECHON A LA CUBANA Traditional Cuban dish! Slow roasted pork marinated in Cuban spices and citrus juices. Served with black beans

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE-Delivery & Full Service

PAELLA A LA VALENCIA Cuban style paella with moist saffron rice, lobster tail, Chilean sea bass, jumbo tiger prawns, crab claws and manilla clams

; 3 rooms, accommodate up to 181 Indoor Seating, 10 Indoor Standing, 15 Outdoor Seating Contact Name: Jennifer Echeverri (408) 998-2822 Jennifer@998cuba.com

EXTRAS: • AWARD WINNING RESTAURANT • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE BEER LIST • EXTENSIVE WINE LIST • FAMILY FRIENDLY • FREE WIRELESS INTERNET • FULL BAR • GIFT CARDS • OUTDOOR DINING • PERSONAL WINE (CORKAGE FEE) • ROMANTIC • TAKEOUT AVAILABLE • WINE TASTING 30

“For lunch, a must-order is the Cuban sandwich: baked-fresh daily, pressed Cuban bread stuffed with slow-roasted pork, Swiss cheese, ham, and pickles. The fresh mojitos and sangrias, along with the flavorful tropical seasonings, will instantly transport you to Old Havana.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DOWNTOWN SAN JOSE / MOUNTAIN VIEW

TIED HOUSE CAFE & BREWERY

www.tiedhouse.com 65 N. San Pedro St., San Jose 954 Villa St., Mountain View

SJ Phone: (408) 295BREW

Fax: (408) 295-2775

MV Phone: (650) 965-BREW Fax: (650) 965-0748

Chefs: Jaime Alvarez (SJ), Jose Carillo (MV) Cuisine Type: American Brewery

; RESERVATIONS RECOMMENDED ON EVENT NIGHTS ; WALK-INS OK

Lunch: 11:30am-4pm Dinner: 4-10pm Late night dining Thu - Sat Late night dinners available at San Jose only Parking: Validation (San Jose), Free Parking (Mountain View)

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: 3 rooms, indoor seating, outdoor seating Contact Name: Quinn Cormier (San Jose) (408) 295-2739, quinn@tiedhouse.com; Sabio (Mountain View) (650) 965-2739, sabio@tiedhouse.com

“Tied House bustles with patrons as familiar with the microbrewery’s selection of homemade ale and ambers as

EXTRAS:

they are with the menu of oversized burgers, deep-fried appetizers, and hearty salads. Pasta and seafood entrees

GIFT CARDS • LATE NIGHT DINING • PRIVATE DINING • PERSONAL WINE (CORKAGE FEE) • VEGETARIAN FRIENDLY

offer up more refined options than the typical brew pub fare.” ~The Wave Magazine

SELECTED MENU ITEMS: APPETIZERS BREWER’S PLATTER.........................$20.55 Smoked salmon, smoked trout, ribs and sausages, with a variety of cheeses, serves four as an appetizer, two as an entree SAUTEED TEQUILA SHRIMP & SCALLOPS ................................... $9.20

MIXED GREEN SALAD ...................... $7.15 Baby greens, Cajun roasted walnuts, crumbled bleu cheese and cherry tomatoes with balsamic vinaigrette. Add chicken $2.95 Add avocado $2.00

ENTREES NEW YORK STEAK......................... $21.95

Flamed in tequila, garlic, cilantro, jalapeño, cream & lime juice, served with black bean cakes

12 oz. blackened New York steak topped with crumbled Gorgonzola cheese and served with balsamic marinated

BUFFALO TENDERLOINS .................. $8.20

WILD MUSHROOM CHICKEN......... $15.40

Chicken tenderloins deep-fried then tossed in cayenne pepper sauce with bleu cheese dressing and cucumber salad

SALADS SANTA FE BBQ SALAD ................... $12.25 Shredded iceburg lettuce, jicama, corn, black beans, cheddar cheese, tortilla strips and chopped cilantro tossed with ranch dressing and topped with chopped chicken and BBQ sauce

Chicken breast sautéed with Shiitake and Portobello mushrooms, Balsamic vinegar and fresh thyme, served with mashed potatoes and seasonal vegetables grilled vegetables and garlic mashed potatoes

BURGERS REDWOOD COAST DOUBLE BURGER ........................... $12.30 Double burger with bleu cheese, bacon, lettuce and tomato topped with our housemade chipotle tartar sauce

SOUTHWEST DOUBLE BURGER ....... $12.30 Double burger with jack and bacon topped with guacamole and salsa

TURKEY BURGER ............................. $9.50 ½ lb. Grilled and served with arugula and sliced onion on a Kaiser roll with choice of BBQ or chipotle tartar sauce

BEERS

NEW ORLEANS PRAWNS… ........... $15.40

CASCADE AMBER

Large prawns sautéed with peppers and mushrooms in a chipotle cream sauce served with steamed rice

ALPINE GOLD

SMOKED SALMON FISH & CHIPS ... $13.95

MARINATED TRI TIP SALAD ............. $13.35

House smoked salmon, dipped in Amber beer batter, deep-fried and served with fries, malt vinegar and tartar sauce

Marinated tri tip Grileed, sliced and served chilled over red leaf lettuce with marinated mushrooms, roasted onions and goat cheese with Worcestershire sauce

BLACKENED LOUISIANA CATFISH ... $13.35 Blackened on the grill, served with Amber beer salsa, sour cream, rice and black beans

IRONWOOD ENGLISH BROWN ALE NEW WORLD WHEAT AMBER LIGHT OATMEAL STOUT AND MORE SEASONAL BREWS ON TAP! *Prices are subject to change seasonally and by location. THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Garden Confidential Love Apple Farm produces its best crop daily exclusively for Manresa. BY JOANNA CURRIER

ove Apple Farm owner Cynthia Sandberg’s two-acre kitchen garden, cultivated for Manresa restaurant and chef David Kinch, has come to represent freshness – of produce, of ideas, and especially of the evolving state of Bay Area cuisine. “Love apples,” Sandberg’s famed heirloom tomatoes, are what originally drew Kinch to her farm in the Santa Cruz Mountains. Shortly thereafter, they formed a partnership both old-fashioned and wholly modern – she dismantled her dahlia garden, filled in her swimming pool, and agreed to produce a variety of about 200 types of fruits, vegetables and herbs exclusively for Manresa. Together, Kinch and Sandberg perform the methods integral to biodynamic agriculture – a holistic, sustainable form of gardening that involves tapping into the natural cycles of the Earth and cosmos. The involved, organic preparations are said to balance and enrich the growing

(L-R) Cynthia Sandberg, David Kinch

process – and above all, create exceptional results. Kinch forages the farm for its freshest foods, feeling, smelling and tasting for peak ripeness and flavor. Ingredients often head straight from the ground to Manresa’s kitchen to

DOWNTOWN SAN JOSE

become part of the evening’s menu – particularly, Kinch’s famous dish “Into the Vegetable Garden…” (a favorite of the tablehopper’s, see page 56), which is often a tiny CONTINUED ON PAGE 36

HAPPI HOUSE HAPPI HOUSE SPECIAL PLATES ALL SERVED WITH WHITE OR BEEF FLAVORED RICE & ASIAN CHICKEN SALAD

#1 BEEF TERIYAKI (4 PIECES) ....................... $6.25 #2 PORK TERIYAKI (4 PIECES) ..................... $6.25 #3 CHICKEN TERIYAKI (2 PIECES) ............... $6.25 #4 TERIYAKI TRIO (1 PIECE EACH BEEF, PORK AND CHICKEN) ...................... $6.25 #6 TEMPURA SHRIMP, FISH, AND VEGGIES……… .......................................... .$7.49

www.happihouseteriyaki.com Downtown San Jose Fifth & Taylor • Saratoga & Kiely Almaden Plaza • McKee & White • Milpitas, McCarthy Ranch Mountain View, El Camino Real ; WALK-INS OK

#7 SALMON TERIYAKI………....................... .$7.59 #8 SHRIMP TEMPURA ..................................$8.95 #9 CHARBROILED TERIYAKI CHICKEN TENDERS..................................................... $7.25

Lunch, Dinner: Mon-Sun 11am-10pm Parking: Parking Lot

#10 SAMPLER PLATE (A SAMPLING OF TERIYAKI MEATS & TEMPURA VEGGIES) .................... $7.25

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

HAPPI PAK

; CATERING SERVICES AVAILABLE

8 PC CHICKEN TERIYAKI HAPPI PAK........... $13.95

; Large or small groups / Full menu available

Includes a Pint of Rice and a Pint of Asian Chicken Salad.

Contact Name: Kris Besio (408) 244-0665

14 PC CHICKEN TERIYAKI HAPPI PAK ......... $19.95 Includes a Quart of Rice and a Quart of Asian Chicken Salad.

EXTRAS: •BUSINESS CASUAL • CASUAL ATTIRE • FAMILY FRIENDLY •OUTDOOR DINING• TAKEOUT AVAILABLE

$9.95 TWO MEAL DEAL

Get any two Special Plates (#1-4) Plus 2 Coca-Cola soft drinks for just $9.95. Includes Rice and Asian Chicken Salad Limit one coupon per person. Tax not included. exp 5/31/08 Wave

“Happi House offers an affordable and fast way to enjoy fresh California Style Teriyaki in a casual atmosphere. Teriyaki, Tempura, Noodle & Rice Bowls are prepared fresh-to-order with their special ‘Teriyaki Infusion’ cooking method, top-secret seasonings, and Happi House’s own Teriyaki sauce. ” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

10 PC BEEF OR PORK TERIYAKI HAPPI PAK $12.50 Includes a Pint of Rice and a Pint of Asian Chicken Salad.

10 PC CHARBROILED CHICKEN TENDERS PAK $10.95 Includes a Pint of Rice and a Pint of Asian Chicken Salad.

20 PC CHARBROILED CHICKEN TENDERS PAK$17.95 Includes a Pint of Rice and a Pint of Asian Chicken Salad.

SANTANA ROW

BLOWFISH SUSHI www.blowfishsushi.com info@blowfishsushi.com 355 Santana Row, Suite 1010, San Jose

Phone: (408) 345-3848 Fax: (408) 345-3855

Executive Chef: Ritsuo Tsuchida Cuisine Type: Sushi

; RESERVATIONS RECOMMENDED ; WALK-INS OK

Lunch: Mon-Fri 11:30am-2:30pm, Sat and Sun 11:30am-5pm Dinner: Sun-Thu 5-10:30pm, Fri and Sat 5pm-12am Happy Hour: Mon-Fri 5pm-7pm Parking: Parking Lot, Valet

ENTERTAINMENT: Wednesday-Sunday Nights: Live DJ’s in FUOU SAKE LOUNGE

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE

Contact Name: Nick Momsen (408) 345-3848 nickm@blowfishsushi.com

EXTRAS: “If you like your sushi trendy-sophisticated, with a little DJ music and anime thrown in, you’ll be hooked. Try specialty sushi rolls like the Special Dragon or the Super Dynamite Roll, and fill up on their extensive list of cocktails. We like the Peach Nympho, the Mango Mojito and the Kiwi Appletini.” ~The Wave Magazine

• AWARD WINNING RESTAURANT • BAR SCENE• BUSINESS LUNCHES • CASUAL ATTIRE• FULL BAR • GIFT CARDS• IN-HOUSE DJ • LATE NIGHT DINING • LIVE ENTERTAINMENT • LOUNGE ATMOSPHERE• LOW-CARB FRIENDLY • SAKE BAR• SEASONALMENU • SUSHI BAR • TAKEOUT AVAILABLE • ZAGAT RATED

SELECTED MENU ITEMS: APPETIZERS PYRAMID OF TARTAR ......................... $10 Big Eye Tuna, Atlantic King Salmon, and avocado with a light honey tartar sauce and a sweet ginger soy sauce. WASHU CARPACCIO ......................... $21 Top quality washu beef Carpaccio with watercress and caramelized onion served with kankitsu vinaigrette

LUNCH BENTO BOX.....................................$9.95 Served with steamed rice, miso soup, salad, and vegetables SUSHI COMBINATIONS ...................$9.95 Itsumono – maguro, hamachi, sake, aburi bincyo, and California Roll

ANIMAL STYLE MAKI...................... $12.75 Shrimp Tempura, spicy tuna & crab mix wrapped in a soy paper and topped with a Sweet and spicy miso aioli

SAKE BY THE BOTTLE MEIBO “MIDNIGHT MOON” ............. $30 Fruity aromas give way to a light body and smooth texture

ENTREES TUNA TARTARE SALAD ....................... $11 Tuna tartare and baby arugula with a black vinegar dressing and a truffle oil mist MISO SALMON $19 Grilled Atlantic King Salmon with honey aka miso accompanied with a triple mushroom napoleon, wasabi mashed potatoes, and Asian ratatouille, served with steamed rice and inaka miso soup

MU “NOTHINGNESS” ....................... $68 This amazing Daiginjo holds honeydew flavors and finishes with a comforting spicy warmth BISHONEN “BEAUTFUL BOY”.............$110 Caramel nose with a dry, crisp finish

THE PUNCH....................................... $11 Sliced filet mignon, steamed spinach in a potato ring with a light garlic soy sauce dusted with cayenne pepper

CALAMARI SALAD .......................... $8.25 Crispy fried calamari over dressed mixed greens THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SANTANA ROW

CONSUELO MEXICAN BISTRO S TA R T E R S GUACAMOLE Made fresh at your table and served with our handmade tortillas. Tell us how spicy you want it TOSTADAS DE TINGA Crisp golden hand-made tortilla topped with stewed chicken, garnished with avocado and chipotle sour cream

SOUPS AND SALADS

www.consuelomexicanbistro.com 377 Santana Row, Suite 1125, San Jose

ENSALADA DE JICAMA Jicama salad with avocado, citrus wedges and cilantro with a refreshing shile piquin dressing

Phone: (408) 260-7082 Fax: (408) 260-7090

POZOLE VERDE Chicken and hominy soup, Sinaloa style, with jalapeno chile, tomatillo, spices, topped with radish, avocado and onion

; RESERVATIONS RECOMMENDED, WALK-INS OK ; OPENTABLE.COM

Hours of Operation: Mon-Thu 11:30am-10pm, Fri 11:30am-11pm, Sat 10am-11pm, Sun 10am-9pm Parking: Parking Lot

S P E C I A LT I E S MOLE POBLANO A legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, served over chicken

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE (PICK UP ONLY)

; Full Buy Out Available Contact Name: Call Restaurant

EXTRAS: PATIO DINING • FAMILY FRIENDLY FULL BAR • GIFT CARDS

“ ‘Consuelo’ means ‘comfort’ in Spanish, and this stylish Santana Row bistro offers many forms of consolation – whether you’re seeking regional dishes that move beyond the cheesecoated typical Mexican fare or you’d like to revel in a cooling Cuban mojito. The tablemade guacamole, the sopes tasting plate or the tangy ceviche are popular starters. Entrees range from filet mignon, to sautéed prawns in mole, to lamb steamed in banana leaves. High ceilings and an open kitchen create an airy atmosphere. For more intimate dining, try and snag a table on the back patio.” ~The Wave Magazine

SANTANA ROW

CARNITAS Michoacan style marinated tender chunks of pork, served with a chile guajillo and arbol; salsa

SIDE DISHES FRIJOLES NEGROS CON CHORIZO Black beans with chorizo and poblano pepper PAPAS AL GRATIN Chile poblano flavored

EL JARDIN GUACAMOLE Served with our handmade tortillas CHIPS AND SALSA Tortilla chips basket and chile de arbol chunky salsa TINGA TOSTADA Stewed chicken, avocado, chipotle sour cream

www.jardintequilabar.com 368 Santana Row, Santana Row

CEVICHE TOSTADA Fresh lime marinated with white fish, avocado, jalapeño, cilantro, onions

Phone: (408) 246-1744

; RESERVATIONS ONLY FOR PARTIES LARGER THAN 8, PLEASE CALL THE RESTAURANT

CHICKEN, BEEF OR CARNITAS FLAUTA Crispy tortilla stuffed with shredded chicken, beef or our traditional carnitas

Hours of Operation: Sun–Thu 11:30am–10pm, Fri–Sat 11:30am–11pm, Sun 11:30am–9pm Parking: Parking Lot

CHEESE, CHICKEN OR CARNITAS QUESADILLAS

ENTERTAINMENT: Tequila Tasting: Upon request Live Music: Wed–Sat from 6–9pm Mariachis, Sun from 1–4pm

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; Full Buy Out Available Contact Name: Call Restaurant

EXTRAS: • FULL BAR • GIFT CARDS • TEQUILA BAR 34

“Any place that lets you throw back more than 240 kinds of agave tequila deserves a visit. But that’s not the only reason to hit El Jardin, Santana Row’s coolest hotspot. The open-air restaurant, set under the lush canopy of a California Oak, is great for casual get-togethers over authentic Mexican food such as fresh tortilla chips with guacamole, tostadas, ensaladas, tortas, flautas and quesadillas. Live music kicks in at 6pm Wed-Sat.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SANTANA ROW

ROSIE MCCANN’S

www.rosiemccanns.com 355 Santana Row, Suite 1060, San Jose (Across from Maggiano’s Restaurant)

Phone: (408) 247-1706 Fax: (408) 247-1870 ; RESERVATIONS RECOMMENDED ; OPENTABLE.COM

Lunch: Mon - Sun 11:30am Dinner: Daily 4:30pm Brunch: Sat & Sun 10am-2pm

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; 3 rooms, accommodate up to 250

EXTRAS:

“Rosie McCann’s reinvents traditional pub fare. Quaff a pint or two at the elegant curved bar, and you, too, will be singing praises to Rosie’s Irish Nachos, a mountain of guacamole, salsa, and all the fixings atop (of course) potatoes.” ~The Wave Magazine

FULL BAR • LIVE ENTERTAINMENT • ROMANTIC SETTING • BUSINESS LUNCHES VALET PARKING • PRIVATE / CORPORATE EVENTS UP TO 80 • CATERING / TAKEOUT • WEDDING RECEPTIONS • PATIO DINING

SELECTED MENU ITEMS: AHI TOWER

BLACKENED CHICKEN

BANGERS & MASH

Pepper & sesame crusted seared ahi with cucumbers & romaine atop fried won tons, drizzled with a sesame soy sauce dressing

Grilled blackened chicken breast in a gorgonzola cream sauce. Served with mashed potatoes & broccoli

Irish sausages, garlic mashed potatoes, Guinness gravy, vegetables & spicy mustard

CORNED BEEF & CABBAGE

GRILLED CORIANDER WILD SALMON

Carrots, new potatoes & horseradish sauce

Baby spinach, garlic mashed potatoes, jalapeño aioli

FISH & CHIPS

CRAB LOUIE

Alaskan cod in Rosie’s light beer batter served with spicy slaw & tartar sauce

Dungeness crab, avocado, tomatoes, red onions, hearts of romaine, Louie dressing

LAMB STEW

GRILLED SKIRT STEAK AND FETTUCINI

Carrots, celery, leeks, onions & spices, garlic mashed potatoes & Guinness gravy

Served with sautéed spinach and gorgonzola cream sauce

BACON WRAPPED PRAWNS Stuffed with parmesan served with spicy aioli & mixed greens

FLAT IRON STEAK Topped with fried onion strings in a cognac demi-glaze with scalloped potatoes & vegetables

WILD MUSHROOM RAVIOLIS Vodka tomato cream sauce, sautéed portabella mushrooms & garlic bread

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Love Apple Farm

CONTINUED FROM PAGE 32

facsimile of that day’s uncommon yield. As the days start to get longer, movements at Love Apple Farm transition from the winter to the summer garden. During this in-between time, heat-loving seeds – tomatoes, peppers, squashes – are set up in the greenhouse to prepare for transplant. Sandberg’s tomatoes alone are a seven-month process; diligent labor now won’t bear actual fruit until midsummer. Every week through March (and for some plants, as late as May), as a winter crop is harvested, a young summer one is planted in its stead. According to Sandberg, Chef Kinch remains enamored of some of the cooler season’s crops, but is starting to experiment with some tender new greens. Some of his favorites at the moment from throughout the garden include: Bordeaux Spinach – A newer, sweeter hybrid that features unusual, deep green leaves with red ribbing. Ficoide Glacial – A favorite of the French, this succulent salad green is salty with a burst of spring. It has a crunchy, fresh flavor. Kinch prepares the green either raw or cooked. Red Sorrel – Also used frequently in French cooking, leafy sorrel has a lemony flavor. Red sorrel features beautiful, spear-shaped leaves. And Sandberg’s current favorites?

“I’m going to have some red, frizzled mizuna on a sandwich for lunch today, that’s for sure,” she said. “It’s got a sharp, pungent, spicy flavor that’s just gorgeous.” TW

SANTANA ROW

Cynthia Sandberg gives classes in tomato growing, gardening and farming, and sells her award-winning seedlings. For more information, visit www.growbetterveggies.com.

THEA MEDITERRANEAN SOUPS & SALADS HORIATIKI Greek salad of tomatoes, cucumbers, onions, feta, olives, peppers, and roasted garlic-oregano dressing

www.thearestaurant.com 3090 Olsen Dr. (In the Cinearts Building), San Jose

SOUPA AVGOLEMONO Traditional Greek chicken soup with egg and lemon

Phone: (408) 260-1444

DESSERTS

Fax: (408) 260-1175

; RESERVATIONS RECOMMENDED, WALK-INS OK ; OPENTABLE.COM

BAKLAVA Flaky layers of phyllo with nuts and honey LOUKOUMADES Traditional Greek doughnuts in light honey syrup with crushed walnuts

Hours of Operation: Lunch 11:30am-3pm Daily, Dinner Sun-Thu 3-10pm, Fri and Sat 3-11pm Parking: Parking Lot

MEZEDES SAGANAKI OPA! Flamed Greek cheese served table side with brandy and lemon

ENTERTAINMENT:

KALAMARAKIA Grilled clamari stuffed with spinach, feta and leeks with roasted tomato sauce

Friday and Saturday Nights: Belly Dancers

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

ENTREES

LUNCH AND DINNER OFFERINGS VARY

; CATERING SERVICES AVAILABLE (PICKUP ONLY)

VEGETABLE MOUSAKA Layered eggplant, asiago, red bell peppers, zucchini and onion with tomato puree

Contact Name: Call the restaurant (408) 260-1444

EXTRAS: • BUSINESS LUNCHES • EXTENSIVE WINE LIST • FULL BAR • OUTDOOR DINING • SEASONAL MENU • TAKEOUT AVAILABLE • VEGETARIAN DINING • WEDDING RECEPTIONS • GOOD FOR LARGE PARTIES

“Thea’s elegant décor, punctuated by an olive tree in the center, matched by a great menu that captivates Mediterranean cuisine with a Greek and Turkish bent. Appetizers include spanakopita (a flaky phyllo pie stuffed with spinach, feta, leeks and onions), but leave room for the entrées. The tavuk sarma (wood-roasted half chicken with Turkish pilaf rice and sauteed vegetables) and Psari Skodarto (herb-seasoned striped sea bass with roasted potatoes and vegetables) are superb. Belly-dancing performances on Friday and Saturday evenings.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

TAVUK Roasted half chicken with white bean puree, sautéed spinach, vegetables and roasted garlic sauce LAMB T-BONE Grilled lamb T-bones with hot Turkish tabbouleh, zucchini and cucumber salad and balsamicpomegranate reduction GARIDES Roasted prawns pressed in Greek spices with zucchini cakes

SANTANA ROW

STRAITS

www.straitsrestaurants.com 333 Santana Row, Suite 1100, San Jose

Phone: (408) 246-6320 Fax: (408) 246-6397

Executive Chef: Alex Diels

; RESERVATIONS RECOMMENDED / WALK-INS OK ; OPENTABLE.COM

Lunch: 11am All Day Menu Dinner: until Midnight Happy Hour: Mon - Fri 3-6pm Parking: Parking Lot

ENTERTAINMENT: Wednesday: Karaoke 9pm-midnight Thursday: Live Band 9pm-midnight Friday: DJ 9pm-midnight Saturday: DJ 9pm-midnight Sunday: Jazz 1-4pm and DJ 8-11pm

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: Catering is available on and off the premises, 4 rooms, 200 indoor seating, 75 outdoor seating, 300 indoor standing, 125 outdoor standing Contact Name: Julie Okashima (408) 786-8831 jokashima@straitsrestaurants.com

EXTRAS: AWARD WINNING RESTAURANT • AWARD WINNING WINE LIST • BAR SCENE • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE WINE LIST • FULL BAR • GIFT CARDS • IN-HOUSE DJ • LATE NIGHT DINING

“A meal at Straits will take your taste buds on a whirlwind tour of Asia, starting with the buttery Indian-style roti prata flatbread and the Fuji apple and prawn salad in a mint vinaigrette, all the way to the Origami sea bass with ginger, shiitake mushrooms, and rice wine baked in parchment.” ~The Wave Magazine

SELECTED MENU ITEMS: S M A L L P L AT E S ROTI PRATA......................................... $6

SINGAPORE SATAY STICKS.................. $9 Grilled skewers of chicken or lamb served with a spicy peanut dipping sauce

Crisp griddled Indian flatbread with a curry dipping sauce

AYAM KALASAN................................ $12

POH PIA ............................................. $7 Fresh spring rolls with jicama, carrots, prawns, Chinese sausage, ground nuts and egg served with a spicy plum sauce

Crispy chicken with a spicy lemongrass chili sauce

BANANA BLOSSOM SALAD ................ $9 Banana flowers, grilled chicken and seasonal fruits tossed with Asian herbs in a Vietnamese vinaigrette SPINACH “MEUNG KUM” SALAD ....... $10 Spinach leaves, tossed coconut, lime and shrimp tossed with a tamarind dressing

AHI TUNA TOWER ............................. $14 Sashimi jewels tossed with ginger, kaffir lime leaf and served with taro crisps

SPICY BASIL CHICKEN........................ $10 Tender chicken simmered with shiitake mushrooms, bamboo shoot and basil

L A R G E P L AT E S BLACK PEPPER CRAB OR LOBSTER .......$32 Another Singapore favorite, sautéed in cracked pepper, garlic and butter

ORIGAMI SEA BASS...........................$24 Baked in parchment with ginger, longan, shiitake mushrooms and rice wine

LEMONGRASS BEEF.......................... $20 Grilled marinated prime skirt steak, served with sautéed seasonal vegetables

LOBTSER AND SHRIMP PAD THAI ....... $35 Rice noodles wok tossed with lobster, shrimp and fishcake with eggs and ground peanuts THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DOWNTOWN SAN JOSE

PARAGON www.paragonrestaurant.com 211 South First Street, San Jose

Phone: (408) 282-8888 Executive Chef: Philippe Breneman Cuisine Type: New American ; RESERVATIONS RECOMMENDED ; OPENTABLE.COM ; WALK-INS OK

Lunch: Mon-Fri 11:30am-2:30pm Dinner: Sat-Sun 5:30-Close Parking: Parking Lot, Valet, Validation

ENTERTAINMENT: Friday and Saturday Nights: Live Jazz 7-11:30pm

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; 1 room, accommodate up to 150 Indoor Seating, 100 Outdoor Seating, 300 Indoor Standing, 200 Outdoor Standing Contact Name: Neely Hooper (408) 282-8881 neely@paragonrestaurant.com

EXTRAS:

“This chic New American bistro is the place to see and be seen for the professional set. Martinis and Mojitos rule at the upscale bar, while comfy couches make for a perfect workday wind-down in the art deco lounge. The menu

• AWARD WINNING RESTAURANT • BAR SCENE • BUSINESS LUNCHES • FULL BAR • LIVE JAZZ • LOUNGE ATMOSPHERE • OUTDOOR DINING • PRIVATE DINING • SEASONAL MENU • VALET PARKING

changes seasonally, but must-haves like the roasted chicken with sautéed spinach and gourmet mac-n-cheese are available year round. Reservations are recommended, especially on Fridays and Saturdays when live jazz plays from 7 to 11:30pm. ” ~The Wave Magazine

SELECTED MENU ITEMS: S TA R T E R S

ENTREES

S I G N AT U R E D R I N K S

CRAB CAKE................................... $10.50

POT ROAST.................................... $18.00

POMEGRANATE GINGER

Mache, Orange Segments, Fennel, Citrus Aioli

Roasted Garlic Mashed Potatoes, Baby Vegetables

House Infused Ginger Vodka, Fresh Pomegranate Juice, Housemade Sweet and Sour

TUNA TARTARE .............................. $11.00 Diced Peppers, Ginger-Lime Vinaigrette, Taro Root Chips

PAN SEARED SEA BASS.................. $23.00 Crème Fraiche Potatoes, Smoked Bacon, Brown Butter

FERRARI

STEAMED P.E.I. MUSSELS................ $11.00

GRILLED HANGER STEAK................$22.00

Tarragon Butter, Grilled Country Bread

Crispy Smoked Potatoes, Roasted Mushrooms, Chive Crème Fraiche

House Infused Blueberry Vodka, Housemade Sweet and Sour, Hand-Squeezed Lemon Juice, Topped with Sparkling Wine, Served with a Sugar Rim

ROASTED BEET SALAD.................... $10.50 Radicchio, Shaved Fennel, Goat Cheese, Lemon Vinaigrette

BRAISED LAMB SHANK .................. $21.00 Goat Cheese Polenta, Swiss Chard, Gremolata, Natural Jus

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

STRAWBERRY DROP House Infused Spiced Citrus Brandy, Triple Sec, Hand-Squeezed Lime Juice

SANTANA ROW

SINO www.sinorestaurant.com 377 Santana Row, Ste. 1000, San Jose

Phone: (408) 247-8880 Fax: (408) 247-8881

Executive Chef: Paul Xi

; RESERVATIONS RECOMMENDED / WALK-INS OK ; OPENTABLE.COM

Lunch: 11am-4pm Dim Sum Dinner: 4pm-Midnight Parking: Parking Lot

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: Catering is available on and off the premises, 5 rooms, 250 indoor seating, 100 outdoor seating, 400 indoor standing, 175 outdoor standing Contact Name: Julie Okashima (408) 786-8831 jokashima@straitsrestaurants.com

EXTRAS:

“Ultramodern Asian chic ambience sets the stage for this upscale Chinese/dim sum hot spot. Owner Chris Yeo

BAR SCENE • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE WINE LIST • FULL BAR • GIFT CARDS • LOUNGE ATMOSPHERE • LOW-CARB FRIENDLY • OUTDOOR DINING • PERSONAL WINE (CORKAGE FEE)

packs the menu with everything from General Yeo free-range chicken to char siu smoked sea bass. Try the Peking barbecued baby back ribs. Delicious.” ~The Wave Magazine

SELECTED MENU ITEMS: S TA R T E R S

24 OZ. PORTERHOUSE STEAK PLATTER ................................. $46

WOK-ROASTED BASIL MUSSELS .......... $15

With Three Sauces - Jalapeno Soy, X.O. Cognac and Firecracker Ginger Sauce

With Chinese Sausage, Ginger, Garlic, Chiles & Tomatoes

KUNG PAO CHICKEN LOLLIPOPS ........ $10 SINO KOBE BEEF BURGERS ................ $14 Three Mini Burgers with Three Sauces

SALADS LOBSTER & MARKET FRESH FRUIT SALAD

SEAFOOD & SHELLFISH

CHAR SIU SMOKED SEA BASS............$26

PEKING BBQ BABY BACK RIBS ........... $20 Full rack, with Five Spice Ginger Salt

RICE & NOODLES

YIN YANG CRISPY FISH......................$26

BRAISED LOBSTER E-FU NOODLES.......$24

$15

E M P E R O R ’ S F AV O R I T E S

SIZZLING GINGER BEEF FILET MIGNON$26 Xao Xing Wine and Scallions

ORANGE HONEY-ROASTED WALNUT PRAWNS ........................................... $15 Passion Fruit Sweet & Sour Sauce

Sino’s Creamy Miso Dressing

BEEF & PORK

P O U LT R Y

With Enoki Mushrooms & Chives

ROASTED TEA SMOKED QUAILS ......... $18 With Black Mushroom Sticky Rice

GENERAL YEO’S FREE RANGE ROASTED CHICKEN ..........................................$25 With Five Spice Ginger Salt

With Gai Choy & Black Beans THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Black Magic

In his October 2007 interview with The Wave, chef Robert Sapirman of Parcel 104 described the fun of adding licorice root to a barbecue sauce for lamb, and how “people went nuts over it.” “I think your palate remembers the flavor from when you were a kid,” he explained. “Everyone ate licorice, whether they loved it or hated it – and as an adult, that flavor makes an even stronger impression.”

Licorice and its family of similar flavors help sweeten the dishes of spring.

This is certainly true at Aussie chef Luke Mangan’s San Francisco restaurant South Food + Wine Bar. His deeply flavorful frozen licorice parfait touched up with lime syrup has caused a sensation in the city, while becoming one of the restaurant’s signature items. Also in the city’s South of Market area, restaurant Coco500’s chef Jennifer Biesty, soon to be featured on Top Chef 4, treats lamb shanks with licorice-infused braising liquid, and has also expressed an interest in adding licorice flavors to sweetbreads recipes.

BY JOANNA CURRIER

n almost sly little touches – a lick here, a drop there – the tangy, slightly medicinal taste of licorice is adding candylike zest to meats, vegetables, drinks and, yes, desserts in some of the Bay Area’s most popular kitchens and bars. A favorite flavor in seemingly every country and culture in the world, the licorice plant is harvested for its sweet roots, which can contain up to 50 times the sweetness of sucrose. The root extract is then blended into syrups, chews, drops, whips, allsorts, elixirs and liqueurs. (It’s important to note that here, the original stuff is known by the term “black licorice,” while the “red” version is simply unrelated chewy candy.) Plants within the same family of flavors include refreshing fennel – a crunchy spring vegetable that can be eaten raw or cooked – as well as anise, an aromatic herb, and its unrelated counterpart, star anise, made from the fruit

1620 Saratoga Ave., San Jose

Phone: (408) 379-8886 Fax: (408) 379-8887

of a Chinese evergreen tree. Both types of anise are commonly used in teas and liqueurs and, like licorice root itself, are purported to have many health benefits. (Who can deny the soothing, medicinal properties of an anise-flavored pastis?) All three ingredients share a chemical compound called anethole, which gives them their licoricelike flavor.

SAN JOSE

Here in the South Bay, James Syhabout, chef de cuisine at Manresa and a James Beard Foundation Rising Star Chef of the Year nominee, has publicly professed his personal love for the “licorice notes” of ingredients such as fennel and pastis. At Quattro Restaurant at the Four Seasons, fresh licorice root is used to glaze white asparagus served with soft poached quail eggs, while roasted suckling pig is served with a side of licorice risotto. At Los Gatos restaurant Trevese, chef Michael Miller is current using licorice greens in one of his playful salads. When it comes to spring food fashions, licorice is clearly the new black. TW

MAXIM’S

Executive Chef: Jorge Carmona

APPETIZERS

; RESERVATIONS RECOMMENDED ; WALK-INS OK

CHICKEN MATZO BALL SOUP .............................. CUP $4.95 BOWL 7.95 With celery, carrots, onions, and egg noodles

Parking: Parking Lot

FRESH CHOPPED CHICKEN LIVERS ....$8.95 Eggs, hot grilled onions, olives and Rye bread

EXTRAS: • FULL BAR • SPECIALTY COCKTAILS • LOW-CARB FRIENDLY

ENTREES GRANDMA’S HONEY-ROASTED CHICKEN ...................................................... $14.95 Half-Chicken on mashed potatoes with fresh vegetables MEATLOAF ..................................... $12.95 Mushroom gravy, mashed potatoes, and fresh vegetables (Smaller Size $9.95) FRESH DUNGENESS CRAB CAKES .. $22.95 On sautéed green beans, Napa cabbage, mushrooms, red onion and bacon with a drizzle of white Balsamic vinaigrette, served with mashed potatoes PASTRAMI SANDWICH ....................$11.95 Choose from breads and rolls baked fresh daily

“While no longer part of the Max’s Opera Café franchise, Maxim’s still features the Max’s famous menu, packed with classic sandwiches, tasty Jewish cuisine and killer cakes. Try the popular Philly Cheesesteak or the famed Maxim’s Reuben, which uses New York pastrami so good, fans buy the meat by the pound to go.” ~The Wave Magazine 40

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

$5 Off Lunch $5 Off Dinner

Party of 2 or more Once coupon per group

DOWNTOWN SAN JOSE

LOFT BAR & BISTRO

www.loftbarandbistro.com 90 S. Second St., San Jose

Phone: (408) 291-0677 Fax: (408) 289-9940

Executive Chef: Adrian J. Mullen Cuisine Type: American, Mediterranean

; RESERVATIONS RECOMMENDED ; WALK-INS OK ; OPENTABLE.COM

Mon-Thu 11am-11pm Fri-Sat 11am-1:30pm, Sun 1-10pm Parking: Validation

ENTERTAINMENT: Thursday Nights: Live Jazz 7:30-10:30pm Thu-Sat Nights: DJ Dancing 10:30pm-1:30am

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; CUSTOM MENUS ; 3 ROOMS, 200 INDOOR SEATED, 250 INDOOR STANDING ; 60 OUTDOOR SEATED, 70 OUTDOOR STANDING Catering Contact Name: Adrian J. Mullen (408) 340-0963 capersloft@sbcglobal.net Banquet Contact Name: Kam Razavi (408) 203-1664 capersloft@sbcglobal.net

EXTRAS:

“The menu features gourmet turns on classic comfort foods, as exemplified by the meatloaf, made with smoked ham and smothered in a wild mushroom sauce that migrates to the garlic mashed potatoes.” ~The Wave Magazine

• AWARD WINNING RESTAURANT • BAR SCENE • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE BEER LIST • EXTENSIVE WINE LIST • FAMILY FRIENDLY • FREE WIRELESS INTERNET • FULL BAR • GIFT CARDS • IN-HOUSE DJ • LIVE ENTERTAINMENT • LIVE JAZZ • LOUNGE ATMOSPHERE • LOW-CARB FRIENDLY • OUTDOOR DINING • PERSONAL WINE (CORKAGE FEE) • PRIVATE DINING • ROMANTIC • SMOKING AREA • SUNDAY BRUNCH • TAKEOUT AVAILABLE • VEGETARIAN FRIENDLY

SELECTED MENU ITEMS: APPETIZERS

SALADS

ENTREES

CARPACCIO .................................. $10.95

CHINESE CHICKEN SALAD ............. $12.95

Finely pounded filet of beef with capers, chopped onion, olive oil tarragon aioli and toastettes

Fried marinated chicken tenders with crisp iceburg lettuce, rice noodles, cilantro and almonds in a soy-sesame vinaigrette

CHICKEN PENNE .......................... $16.95 Chicken, zucchini, squash, mushrooms, sun-dried tomato and Penne pasta tossed in a sherry wine cream sauce

TUNA SASHIMI .............................. $12.95

GRILLED PRAWN SALAD ................. $16.95 Tiger prawns marinated in garlic, olive oil, and balsamic vinaigrette grilled over chopped romaine tossed in sherry vinaigrette garnished with hearts of palm, olives and tomatoes

Black and white Sesame seed crusted ahi Tuna, served with Asian noodle salad

STEAK BITES .................................. $12.95 Grilled and cubed marinated flank steak served with a cabernet dipping sauce

MARINATED FIRE ROASTED ARTICHOKE $9.95

SANDWICHES ANGUS BURGER ............................ $10.95

Olive oil, balsamic and herb marinated artichoke served with chipotle aioli

One half pound of certified Angus beef grilled and served on a sesame seed bun (with cheese, bacon, or sautéed mushrooms, add $1.00 each)

PRAWN AVOCADO COCKTAIL ....... $10.95

GRILLED VEGETABLE SANDWICH .....$11.95

Five jumbo prawns cut up bite size and served with cocktail sauce avocado, tomato, lime juice, onion and cilantro

Portobello mushroom, eggplant, roasted red pepper, mozzarella cheese and sun-dried tomato pesto on a soft French roll

BAKED HALIBUT ............................ $22.95 Topped with a roasted red pepper sauce served with seasonal vegetables and rice

CAJUN SPICE AHI TUNA ................ $23.95 A 10oz. portion of pan-seared Cajun Ahi Tuna topped with a soy glaze, served with rice, sautéed spinach and mushrooms GRILLED NEW YORK STEAK ........... $24.95 Demi-glace, bleu cheese butter and caramelized red onion LOFT’S LOW CARB ENTREES SPICY CAJUN BLACKENED CHICKEN BREAST.......................................... $16.95 Served with steamed vegetables, sliced tomatoes and a side of papaya-jicama salsa THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SAN JOSE

SAM’S BAR-B-QUE www.samsbbq.com 1110 S. Bascom Ave., San Jose

Phone: (408) 297-9151 Cuisine Type: BBQ ; WALK-INS OK

Open Lunch Open Dinner Parking: Parking Lot

ENTERTAINMENT: Tue-Wed: 6-9pm, Live Bluegrass Music

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE: Quality meats, large portions, delivery available

Contact Name: Sam (408) 297-9151

EXTRAS: • AWARD WINNING RESTAURANT • FAMILY FRIENDLY • LIVE ENTERTAINMENT

“Pig out on slow-cooked baby back ribs, pork shoulder or beef brisket in an old saloon atmosphere. Drizzled with Sam’s delicious, homemade sauce, the meats are tender, savory, and generously portioned. The Italian sausage was born from a Carlino family recipe that goes back nearly a century, and Sam’s award-winning chili makes a perfect side dish. Save room for the fresh-baked apple pie, or get it (and a bottle of Sam’s barbecue sauce) to go. Live bluegrass bands add pickin’ and grinnin’ to Sam’s menu on Wednesdays.” ~The Wave Magazine

SELECTED MENU ITEMS: B A R - B - Q U E P L AT T E R S

RIBEYE STEAK 14OZ............................... $18.95 Hand cut here and cooked to your specification. USDA Choice

BABY BACK RIBS ..FULL RACK $22.95, ½ RACK $14.95 Marinated for 24 hours, then smoked for hours over Oakwood (extra meaty)

SAMPLER COMBO ......................... $15.95

BEEF BRISKET

(USDA CHOICE BRISKET) ..... $10.95 Smoked for 14 hours to perfection, Texas-style, ½ pound

BEEF RIBS ...... FULL RACK $17.95, ½ RACK $13.95 Marinated then smoked for hours

CAROLINA PULLED PORK................ $10.95 Smoked 16 hours, pulled, and seasoned with authentic Carolina spices…1/2 pound

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Choice of three: baby back ribs, brisket, BBQ Pork, chicken, Italian sausage, beef ribs, hot link or Carolina style pork

CAROLINA PULLED PORK.................. $7.95 Smoked 16 hours, pulled and seasoned with authentic Carolina sauces

PEPPER STEAK ................................ $10.95 USDA Choice Ribeye marinated for 24 hours w/sautéed peppers and onions on the side, ½ pound

BAR-B-QUE SANDWICHES

ITALIAN SAUSAGE W/PEPPERS AND ONIONS .............. $7.95

BAR-B-QUE PORK ............................. $7.95

Our homemade Italian sausage is made with fresh pork ½ pound

Lean pork shoulder smoked for 14 hours

BAR-B-QUE BEEF .............................. $7.95 USDA Choice brisket smoked for 14 hours

½ POUND CHUCK BURGER ............. $7.25 Fresh ground beef seasoned to perfection. We grind it here fresh. With cheese, $7.75

SAN JOSE

YUNG LE’S FUSION www.yungsfusion.com 1317 Winchester Blvd., San Jose (Between Stevens Creek & Hamilton in Winchester West Plaza)

Phone: (408) 379-5095 Fax: (408) 379-0680

Executive Chef: Yung Le Cuisine Type: Asian French Fusion ; WALK-INS OK

Lunch: Thu-Fri 11am-2pm Dinner: Tue-Thu 5-10pm, Fri-Sat 5-10pm Closed Mondays Parking: Parking Lot

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; 60 INDOOR SEATED, 30 OUTDOOR SEATED

Contact Name: Yung Le (408) 379-5095 chefyung@gmail.com

EXTRAS: • TAKEOUT AVAILABLE • APPETIZERS • NOODLE DISHES • RICE DISHES • CURRY DISHES • DINEIN OR TO GO!

“At her hidden gem tucked away in a strip mall on Winchester, owner and chef Yung Le combines her Asian heritage with training in classic French cuisine to bring a fresh, European touch to a range of Asian dishes. Le also is a talented pastry chef, so be sure to save room for her lovely desserts, such as flourless chocolate cake, fresh mango mousse or ginger crème brulee.” ~The Wave Magazine

SELECTED MENU ITEMS: ALL LUNCH SPECIALS $10 INCLUDES ONE ENTRÉE, STEAMED RICE, ONE SAMOSA AND EITHER CUP OF SOUP OF THE DAY OR SAMPLE OF FUSION SALAD

BENTO BOX SPECIALS BOX I ................................................ $13 Comes with Steamed Rice, Fusion Salad, Samosa, and choice of two entrée selections BOX II ............................................... $15 Comes with Cumin Rice, Fusion or Chinese Chicken Salad, Fresh roll, and a choice of two entrée selections

BOX III............................................... $17 Comes with Brown Rice, Fusion or Chinese Chicken Salad, Fresh roll, and a choice of two entrée selections

CHEF YUNG LE’S SPECIALS

ENTREES

CATCH OF THE DAY

PEPPER STEAK

GINGER CRAB

PUMPKIN SEED PESTO CHICKEN

SESAME SALMON

LAMB AND SPINACH

SESAME TUNA STEAK

CHICKEN THAI BASIL

NEW ORLEANS SHRIMP

CARAMELIZED PRAWNS

TILAPIA FILET

BALI CHICKEN

SALADS TROPICAL AHI SALAD FUSION SALAD CHINESE CHICKEN SALAD GREEN PAPAYA SALAD

YUNG LE’S DESSERTS “ALL OUR DESSERTS ARE MADE IN HOUSE.” TRY OUR FAMOUS COCONUT CAKE AND MANGO MOUSSE THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Fuel, San Jose

ROUX LOUISIANA KITCHEN

3055 Olin Ave., Santana Row (408) 249-8000 www.rouxkitchen.com Carlos Oropeza-Legorreta, owner of several Bay Area restaurants (including Consuelo Mexican Bistro at Santana Row), looks to further spice up the shopping center’s dining scene with the Mar. 13 opening of Roux Louisiana Kitchen. Roux will serve Southernstyle comfort food and innovative cocktails, while featuring live evening jazz Wednesday thru Saturday, and during brunch on Sunday. Expect funky and eclectic New Orleans style décor and a fun, upbeat atmosphere.

XANH

110 Castro St., Mountain View (650) 964-1888 www.xahnrestaurant.com While it’s not new, this popular modern Vietnamese restaurant is in a new location. Less than two blocks from its original home, XAHN features the same engaging modern décor and cuisine, but now offers an expanded menu, a private dining area, and live music – jazz and DJs – on select nights. The wine list, which focuses on California and European vintages, includes more than 60 selections, with 20 available by the glass.

FUEL

385 S. Winchester Blvd., San Jose (408) 248-0018 www.fuelsj.com If its cuisine is as striking and well executed as its décor, Fuel looks set to become a popular dining destination. The colorful and beautifully lit dining room, features large-scale portrait paintings and a striking wine wall. Amidst this, proprietors Gene Yee, Andy Nguyen and Laura Nguyen (executive chef and chef de cuisine, respectively) serve up contemporary Vietnamese cuisine. Think crispy crab and shrimp rolls with taro, glass noodles, lettuce, mint, cilantro, and nuoc cham, or their Jungle Prince chicken, with carrot, glass noodles, shiitake mushroom, bok choy, eggplant, celery, zucchini and golden evil sauce.

CIN-CIN

New Arrivals As ever, new restaurants are budding on the Silicon Valley dining scene. SAN JOSE

368 Village Ln., Los Gatos Reportedly opening in mid to late April (taking over the space once housed by Café Marcello), Cin-Cin is the latest project from Cascal owner Don Durante. The menu for this wine bar, lounge and restaurant will offer international small plates made with local, sustainable ingredients. Plans for the décor will feature eco-friendly materials, including bamboo, cork, recycled glass and reclaimed black walnut. This green attitude will even extend to the wine list, which will include organic and biodynamic wines, many of which will be offered by the glass. TW

ANISE APPETIZERS HEAVENLY WINGS (CANH GA CHIEN) $6.95 Caramelized wings with roasted garlic sauce (5 per order)

www.anisecafe.com 1663 W. San Carlos St., San Jose

SWEET POTATOES SHRIMP CAKE (BANH TOM CO NGU) ................................$8.95 Sweet potatoes, shrimp mixed in a turmeric batter, deep-fried served on a bed of lettuce, mint, and dip in Vietnamese Vinaigrette.

Phone: (408) 298-8178 Fax: (408) 298-8724 Manager/Chef: Rosalie Cartwright

CHICKEN SATAY (THIT GA NUONG)..$7.95 (2 PER ORDER) Tender chicken with turmeric; garlic served with peanut sauce on a bed of cucumber and basil salad.

Dinner: Tue-Sat 5-10pm Parking: Parking Lot

ENTERTAINMENT:

ROLLS

Jazz every other Wednesday

ANISE SPRING ROLLS .......................$4.95 With shrimp, roasted pork, rice vermicelli, lettuce, mint, English cucumber, paired with Vietnamese traditional plum sauce flavored with roasted peanut.

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

CRISPY CRAB AND SHRIMP IMPERIAL ROLL (CHA GIO)............... $6.95 (SIX PER ORDER) With shiitake mushrooms, carrots, jicama, crab, shrimp, taro, onion, pork and glass noodles.

; 75 indoor seating, 50 outdoor seating, 25 indoor standing Contact Name: Rosalie Cartwright (408) 298-8178, info@anisecafe.com

EXTRAS: AWARD WINNING RESTAURANT • BAR SCENE • BUSINESS LUNCHES • CASUAL ATTIRE • LIVE JAZZ

ENTREES “Small plates make a big impact with fresh local produce and seafood laced with tangy French-Vietnamese sauces. Try the escargot and a slow-cooked stew for continental flair, and top it all off with some California wine. Anise Café’s tawny walls, lush greenery and earthy brown accents will have you believe you’re dining in tropical luxury. “Small plates” is a nice way of saying “small portions,” so plan to order three to four for two people.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

LEMONGRASS PORK LOIN CHOP....$11.95 Marinated with lemongrass, garlic, shallots, scallion, black pepper then grilled ROCK N ROLL BEEF (BO LUC LAC)... $14.95 Flambéed in Chardonnay; served on a bed of butter lettuce, tomatoes and arugula.

SAN JOSE

ISLAND GRILL www.theislandgrill.com info@theislandgrill.com 1355 N. Fourth St., San Jose

Phone: (408) 392-2468

Fax: (408) 392-2477 ; RESERVATIONS RECOMMENDED, WALK-INS OK ; OPENTABLE.COM

Executive Chef: Ruben Perfetto Cuisine Type: Steak & Seafood All-You-Can-Eat Hot Breakfast Buffet for $8.95: Mon-Thu 6:30am-9:30am, Fri and Sat until 10am Lunch: Mon-Sat 11am-2pm (limited menu on Saturday) Sunday Bamboo Lounge: 4-8pm Dinner: Mon-Sat 5-9pm Happy Hour: Mon-Fri 4:30pm-7pm Parking: Parking Lot

ENTERTAINMENT: Thu-Sat: 9pm-Closing “The Island Grill in the resort-style Clarion Hotel cooks up the food EXTRAS: • BAR SCENE • BUSINESS LUNCHES • CASUAL equivalents of sun, sand, and long walks on the beach: blackened chicken ATTIRE • EXTENSIVE BEER LIST • EXTENSIVE WINE LIST •FAMILY FRIENDLY • FREE WIRELESS INTERNET • FULL BAR • GIFT CARDS • IN-HOUSE salad with mango citrus vinaigrette; plenty of pasta and seafood dishes; DJ • LIVE ENTERTAINMENT • LIVE JAZZ • LOWCARB FRIENDLY • OUTDOOR DINING • ROMANTIC • SMOKING AREA • SPORTS BAR • TAKEOUT and jerk sauce, jerk sauce everywhere.” ~The Wave Magazine AVAILABLE • VEGETARIAN FRIENDLY

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE 6 rooms, accommodate up to 175 Indoor Seating, 40 Outdoor Seating, 300 Indoor Standing, 75 Outdoor Standing

Contact Name: Margie Leamy (408) 392-2401 margie@clarionsj.com

SELECTED MENU ITEMS: APPETIZERS

SALADS

OUR MOST POPULAR: KUMALA (SWEET POTATO) FRIES ................... $5.95

VOLCANO SALAD.......................... $10.95

with a Ginger Sauce

TAHITI CRAB CAKE......................... $10.95 Dungeness crab, tri-colored peppers, scallions, fine herbs, Japanese panko bread crumbs and house seasonings. Pan seared in butter and served with Thai chili sauce

LITE TUNA CARPACCIO ...................$11.95 Thin slices of raw center tuna loin, macerated on mustard soy vinaigrette and capers. Served with daikon sprouts and shaved parmesan cheese for garnish and wasabi sauce LAVA FLOW ................................... $10.95 Dungeness crab, fresh herbs, artichokes, spices and cream sauce, topped with parmesan cheese, baked and served with sour crostini

Teriyaki BBQ beef sliced on a mountain of shredded iceberg lettuce, pineapple, mango and roasted bell peppers, and crispy noodles, sesame seed, tossed with mango vinaigrette and toasted sesame seed garnish

KAHUNA BREEZE SALAD................ $10.95 Fresh papaya, mango, pineapple, avocado, and roasted nuts, all blended with our creamy mango citrus vinaigrette and mixed greens Add Grilled or Blackened Prawns or Fish (catch of the day) $5.95 Add Grilled or Blackened Chicken $4.95 Add Crab Cakes (2) or BBQ Beef $4.95

STUFFED CHICKEN......................... $18.95 Sundried tomato, creme cheese, fresh herbs, stuffed breast of chicken, baked and served with Lomi Lomi coconut rice, seasoned vegetables and champagne Buerre Blanc sauce (champagne, fresh herbs, garlic, shallot, honey, butter, salt and pepper)

AHI FURIKAKI................................. $19.95 8 oz. fresh ahi steak, cracked black pepper, sesame seed & fresh herbs seared rare (cool in the center), pineapple wasabi sauce on a bed of coconut rice topped with furikake (dried seaweed, sesame) & sea salad JAMAICAN BABY BACK RIBS .......... $24.95 HALF RACK.................................... $18.95

ENTREES

Baby back ribs hand rubbed with our own house rub mix, slow roasted 6 hours and finished on the flame broiler. Smothered with Kumala (Sweet Potato) Fries and pineapple cole slaw

COCONUT FISH ............................ $14.95

10 OZ. PRIME RIB SPECIAL.............. $14.95

6 oz. grilled catch of the day with a combination of the most popular ingredients: lemon, garlic, ginger and coconut, which creates a South Pacific flavor. Served with sliced tomato, Lomi Lomi coconut rice and seasoned vegetables

100% Natural Beef served with a cup of the Soup of the Day or small green salad. Served with Mashed Potatoes, Seasoned Vegetables, Sauce of your choice: Smoked Onion Demiglace, Red Wine Mushroom or Chimichurri (Spice Argentinean BBQ Sauce) THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DOWNTOWN SAN JOSE

19 MARKET

www.19market.com 19 North Market St., San Jose

Phone: (408) 280-6111

Fax: (408) 280-1049 ; RESERVATIONS RECOMMENDED / WALK-INS OK ; OPENTABLE.COM

Lunch: Mon-Fri 11am-3pm Dinner: Mon-Sun 5pm-10pm Parking: Validation, Parking Lot

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; ENJOY CORPORATE LUNCHEONS IN THE COMFORT OF YOUR OWN OFFICE ; WE PROVIDE PARTY TRAYS OF ASSORTED APPETIZERS AND ENTREES ; PRIVATE BANQUET ROOM AVAILABLE ACCOMMODATE UP TO 70 ; 2 ROOMS, ACCOMMODATE UP TO 135 INDOOR SEATING, 200 INDOOR STANDING

Contact Name: Hanna Pham (408) 280-6111 19market@gmail.com

“A stylish bistro setting – decked out in earth tones and dark wood accents – sets the stage for owner Hanna Pham’s modern twist on classic Vietnamese dishes, which infuses Singaporean, Chinese, and California accents. The seasonal menu take advantage of farm-fresh ingredients selected on a daily basis, like Grilled Lemongrass Lamb chops, Baked Seabass, Shaking Beef and much more…Large selection of inventive small plates and exotic house cocktails can be enjoyed at the full bar or in the casually elegant dining room.” ~The Wave Magazine

EXTRAS: • AWARDWINNING RESTAURANT • BAR SCENE• BUSINESS LUNCHES • CASUAL ATTIRE• EXTENSIVE WINE LIST •FAMILY FRIENDLY • FULL BAR • LOUNGE ATMOSPHERE• LOW-CARB FRIENDLY •OUTDOOR DINING • PERSONALWINE (CORKAGE FEE) • PRIVATE DINING• ROMANTIC • SEASONAL MENU • TAKEOUT AVAILABLE • VEGETARIAN FRIENDLY

SELECTED MENU ITEMS: S TA R T E R S

ENTREES

DUCK SPRING ROLLS ..................... $11.00

MANGO CHICKEN........................ $14.00

Roasted-style duck with cucumber, green onion, mint, rice vermicelli & hoisin-chili sauce

Slices of chicken breast sauté with ripe mango in a sweet & sour sauce

SHRIMP BRUSCHETTA...................... $8.00 Minced shrimp, Cheddar & Monterey Jack cheese and fresh herbs on crisp baguette

BO LUC LAC SHAKING BEEF .......... $18.00 Cubed filet mignon wok tossed with onions, garlic & black pepper, served on a bed of fresh watercress & cherry tomatoes

PULLED PORK IN LETTUCE WRAPS... $10.00

CHILEAN SEABASS IN CLAYPOT .....$20.00

Slow-roasted spiced shredded pork served with cool lettuce wraps

Filet of Chilean seabass simmered with caramel sauce in clay pot

SALT & PEPPER SOFT-SHELLED CRAB

SCALLOPS IN BLACK BEAN SAUCE . $17.00 Pan-seared scallops with Asian greens in garlic black bean sauce

$12.00

With fresh chili pepper & garlic

CRAB PUFFS .................................. $10.00 Dungeness crab meat, minced shrimp, fresh herbs & cream cheese stuffed in a crisp wonton shell 46

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

GRILLED LEMONGRASS LAMB CHOPS$20.00 Served with seasonal potatoes & soy-reduction syrup

EGGPLANT TOFU IN CURRY SAUCE . $9.00 Eggplant sauté with mushroom, tofu & curry sauce

MANGO TOFU ............................... $9.00 Green beans stir-fried with mushroom & fresh garlic

DESSERT GREEN TEA CRÈME BRULEE ..............$7.00 Smooth & silky custard with a touch of Green Tea liquor

BANANA FLAMBÉ............................$7.00 Banana sauté in butter sugar, almond flakes & flambé with Myers’s dark rum

SAN JOSE

SPENCER’S FOR STEAKS & CHOPS www.spencersforsteaksandchops.com 2050 Gateway Place, San Jose

Phone: (408) 437-2170 Executive Chef: Al Lopez Jeannine Bettencourt – Assistant General Manager Jessica Dake – Assistant Restaurant Manager Patrick Sarte – Wine Manager ; RESERVATIONS RECOMMENDED, WALK-INS OK ; OPENTABLE.COM

Lunch: Mon-Fri, 11:30am–2pm Dinner: Mon-Sun, 5–10pm Happy Hour: Mon-Fri, 4–6pm Parking: Self Parking, Valet, Validation

WEDDINGS / PRIVATE DINING / CORPORATE FUNCTIONS: 2 rooms, indoor seating and indoor standing.

EXTRAS:

“This is a steakhouse-away-from-home for grilling fanatics, located in the San Jose DoubleTree Hotel. George Foreman wannabes will appreciate the variety of premium grade cuts on the menu, and envy the state-of-the-art infrared broiler that sears each one to an unholy 1,700 degrees.” ~The Wave Magazine

• AWARD WINNING RESTAURANT • AWARD WINNING WINE LIST • BUSINESS LUNCHES • EXTENSIVE WINE LIST • FAMILY FRIENDLY • FREE WIRELESS INTERNET • FULL BAR • PRIVATE DINING • WINE BAR • WINE SPECTATOR AWARD

SELECTED MENU ITEMS: S TA R T E R S CRUSTY ONION SOUP Piping hot traditional French onion soup served with a crustini and a medley of cheeses STEAKHOUSE SOUP Hot and hearty soup packed full of sauteed vegetables and large chunks of prime rib GINGER SOY TENDERLOIN TIPS Pan seared beef tenderloin in ginger soy sauce

MAIN COURSES SPENCER STEAK Our signature hand cut, boneless rib eye comes from the heart of the Prime Rib Roast. With the most marbling, the rib eye has a tender texture and succulent taste.

NEW YORK STRIP The king of steaks, the New York is robust in flavor with rich fine marbling, and is hand cut from the center of the strip loin. PORTERHOUSE STEAK The best of both worlds, having the hearty flavor of a strip on one side of the bone and a tender filet on the other side. PRIME RIB Slow-roasted for three hours in a 225-degree oven locks in all the juices. Served with au jus and creamed horseradish.

A C C O M PA N I M E N T S GARLIC SKIN-ON SMASHED POTATOES Yukon golds are smashed with their skin on SKILLET OF BURGUNDY MUSHROOMS Button mushrooms sauteed in butter with shallots and garlic, then deglazed with burgundy wine.

SAUTEED SPINACH & ROASTED CHERRY TOMATOES Fresh spinach, cherry tomatoes, and shallots sauteed in butter and deglazed with white wine

DESSERTS CHOCOLATE NAUGHTY FUDGE CAKE It’s like taking a big chunk of fudge and putting it on the plate. Served with hot fudge, vanilla ice cream, and whipped cream. OLD-FASHIONED STRAWBERRY SHORTCAKE A sweet light biscuit smothered with a huge scoop of Häagan-Dazs Vanilla ice cream sandwiched in between a mound of strawberries, topped with fresh whipped cream, and drizzled with strawberry sauce. ALSO SERVING: SALADS, FRESH SEAFOOD, PASTA, AND POULTRY THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Gelato a Go-Go The Italian treat that makes an idyllic spring day even sweeter. BY JULIE ENGELHARDT

he word “gelato” often conjures up images of a sunny Italian trattoria, but, thankfully, there is an abundance of local cafes and gelaterias (Italian for ice cream parlor) serving up this delightful creamy confection. Gelato is derived from the Italian word “gelare,” which simply means frozen. Its main ingredients are milk and sugar, to which different flavorings — including fruit, chocolate, liqueur, spices, and nuts — are added. Once combined, the gelato ingredients are cooled, and the resulting product contains very little air, which makes it denser and more intensely flavored than American ice cream. The word “gelati” is simply the plural form of gelato. With sunny spring days on the horizon, now’s the time to head to a local parlor and enjoy this concoction in its deliciously plural form.

Melt Gelato, San Jose

CAMPBELL GELATO CLASSICO DOWNTOWN CAMPBELL

191 E. Campbell Ave. (408) 370-9020 www.gelatodessertcafe.com Gelato Classico serves up 40 flavors of gelato and sorbet. Gelato flavors include strawberry cheesecake, fresh banana walnut, and Bavarian mint; sorbet flavors include lemon, strawberry, blackberry cabernet, and pomegranate acai.

LOS GATOS DOLCE SPAZIO GELATO

221 N. Santa Cruz Blvd. (408) 395-1335 www.dolcespazio.com Flavors such as Chocolate Liqueur (rich, dark chocolate), Oreogasmic (vanilla gelato with Oreo cookie pieces), and Snickelicious (a light chocolate base with crushed Snickers candy) keep regulars coming back to this much-loved cafe. Also featured throughout the year are rotating flavors like T-Fifty Two (a chocolate base with toasted coconut, mini chips, tequila and Grand Marnier).

SAN JOSE

MOUNTAIN VIEW GELATO CLASSICO ITALIAN ICE CREAM

241-B Castro St. (650) 969-2900 www.caffeclassicofoods.com This company started out in 1976 as a single, family-owned store in San Francisco. Today it’s regarded as one of the top gelato makers in the US. Their stores offer more than 40 varieties each month, but the company has more than 250 recipes. Flavors include tiramisu, green tea, vanilla bean, and caramel pecan.

GELAYO GUSTO

856 W. El Camino Real (650) 938-1333 www.gelayogusto.com This great little Mountain View parlor serves up tasty gelato, as well as sorbet and frozen yogurt. Twenty-two flavors of gelato include the ever-popular cookies and cream and chocolate, as well as their Tony Spumoni flavor, which combines almonds, chocolate, and pistachios.

CONTINUED ON PAGE 52

MIO VICINO APPETIZERS TOMATO BRUSHETTA Roma & sun-dried tomatoes, fresh and roasted garlic CALAMARI FRITTI Deep-fried calamari served with lemon-caper and tartar sauce

1140-B Lincoln Ave., San Jose

SALADS

Phone: (408) 286-6027

FRESH MOZZARELLA SALAD Spring mixed greens, candied walnuts, tomatoes, crispy bacon and roasted pinenuts with our Italian balsamic vinaigrette

Fax: (408) 286-7480

Executive Chef: Alfredo Gonzalez ; RESERVATIONS RECOMMENDED

GREEK FLAT BREAD SALAD Mixed greens, grilled chicken, kalamata olives, artichoke hearts, sun-dried tomatoes & feta cheese, tossed with our balsamic vinaigrette and served on top of flat bread

Lunch: Mon-Fri 11am-4:30pm, Sat 1-4:30pm Dinner: Mon-Thu 11am-9pm, Fri 11am-10pm, Sat 5-11pm, Sun 4:30-9pm Parking: Parking Lot

ENTREES BAKED CHICKEN CANNELLONI Fresh homemade pasta filled with chicken, mushrooms, spinach, Quattro formagi and a creamy marsala sauce

EXTRAS: • FAMILY FRIENDLY • BUSINESS LUNCHES • CASUAL ATTIRE • PERSONAL WINE (CORKAGE FEE)

CHICKEN SALTIMBOCCA Breast of chicken stuffed with prosciutto and cheese, rolled, panfried and finish in a creamy mushroom sauce

“Mio Vicino Aristo’s is a casual family style restaurant with indoor and outdoor dining, private dining, red and white checkered tablecloths; ‘a touch of old Italy’... Their menu consists of tasty veal, chicken, pasta and seafood entrees. They offer take out, delivery, catering and wheelchair access. They serve domestic and imported beers and wines” ~The Wave Magazine 48

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

CHARBROILED PRAWNS AND RISOTTO Served over mushrooms, spinach, tomatoes, risotto and gorgonzola cheese sauce CAPELLINI GAMBERONI Prawns, black olives, sun-dried tomatoes and artichoke hearts with angel hair pasta and basil pesto sauce VEAL SCALLOPINI Medallions of veal sautéed with Chablis wine, fresh mushrooms, green onions, cream and a demi-glaze

DOWNTOWN SAN JOSE

THE MELTING POT www.meltingpot.com/sanjoseca 72 South First St., San Jose

Phone: (408) 293-6020 Fax: (408) 293-6093 ; RESERVATIONS RECOMMENDED ; WALK-INS OK

Dinner: Sun-Wed 5-10pm, Thu 5-11pm, Fri and Sat 5pm-Midnight Parking: Parking Lot

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE

Contact Name: Nancy (408) 293-6020

EXTRAS: • FULL BAR • GIFT CARDS • PRIVATE BOOTHS

“This popular franchise takes the Swiss-born craze of dipping stuff in hot pots way beyond standard-issue ‘cheese with bread,’ and San Jose’s handsome location in a historic building is sophisticated, warm and simple. The four-course menu features varied entrees cooked in one of four styles, with an assortment of savory breads, vegetables and choice of salad. The regular menu includes dishes like lobster, chicken, pork tenderloin, shrimp and Florentine ravioli – and, of course, chocolate fondue dessert.” ~The Wave Magazine

SELECTED MENU ITEMS: SALADS MUSHROOM SALAD Fresh sliced mushrooms and crisp greens topped with freshly prepared Parmesan Italian Dressing

CHEF’S SALAD Crisp greens with Roma tomatoes, cucumbers, sliced eggs, smoked ham and Emmanthaler Swiss cheese, topped with our sweet and tangy House Dressing

CALIFORNIA SALAD Mixed baby salad greens, Roma tomatoes, walnuts and Gorgonzola cheese, topped with Raspberry Black Walnut Vinaigrette Dressing

THE BIG NIGHT OUT GARLIC & HERB CHEDDAR CHEESE FONDUE

DESSERT ENJOY YOUR CHOICE OF CHOCOLATE FONDUE FROM OUR DESSERT MENU

A distinctive blend of Wisconsin sharp cheddar cheese with specially selected herbs

CAESAR SALAD Crisp romaine lettuce hand tossed with our own Caesar dressing and flavored croutons

COOKING STYLE

CHEESE FONDUE CHEDDAR CHEESE FONDUE TRADITIONAL SWISS CHEESE FONDUE

Your choice of cooking style, Court Bouillon, Fondue Bourguignonne, Coq au Vin or Mojo fondue style

WISCONSIN TRIO CHEESE FONDUE

ENTRÉ E

FIESTA CHEESE FONDUE

Filet Mignon, 8oz. Lobster Tail, Pork Tenderloin, Florentine Ravioli, Breast of Chicken and Cajun Shrimp

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SAN JOSE

MENARA MOROCCAN www.menara41.com 41 E. Gish Rd., San Jose

Phone: (408)453-1983 Cuisine Type: Moroccan

; RESERVATIONS RECOMMENDED ; WALK-INS OK ; OPENTABLE.COM

Lunch: Open for 30 or more guests on request Dinner: 6-10pm Parking: Parking Lot

ENTERTAINMENT: Belly Dancing Daily

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; FULL CATERING SERVICES AVAILABLE ; 1 MAIN ROOM, 2 SEMI-PRIVATE ROOMS ; ACCOMMODATE UP TO 200 INDOOR SEATING, 300 INDOOR STANDING (408) 453-1983

EXTRAS:

“Recline on a pillowed couch with a Moroccan Magic cocktail in hand. Six different five-course prix fixe dinners include

• AWARD WINNING RESTAURANT • FREE WIRELESS INTERNET • FULL BAR • LIVE ENTERTAINMENT • PERSONAL WINE (CORKAGE FEE) • PRE FIXE MENU • ROMANTIC • VEGETARIAN FRIENDLY

Casablancan delectables like lamb with honey, hare with paprika, and orange roughy with shermoula sauce. Meals are finished with mint tea. Moroccan arches, gilt accents, low-to-the-ground dining tables, and live music with belly dancers might catch you hoping Master won’t rub the lamp just yet.” ~The Wave Magazine

SELECTED MENU ITEMS: LE DINNER MENARA

LE DINNER F A N TA S Y

LE DINNER R A B AT I

MOROCCAN SALAD

B’STILLA (BONELESS CHICKEN PASTRY)

VEGETARIAN PASTRY

CHICKEN WITH LEMON

PRAWNS WITH CHERMOULA SAUCE

HARE WITH PAPRIKA

ORANGE ROUGHY IN SHERMULA SAUCE

LAMB WITH HONEY

CHICKEN WITH APRICOTS AND RAISINS

VEGETABLE COUSCOUS DESSERT: MINT TEA

LAMB KOFTA KABAB VEGETABLE COUSCOUS DESSERT: MINT TEA

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

LAMB WITH ONIONS VEGETABLE COUSCOUS DESSERT: MINT TEA

LE DINNER CASABLANCA

CHICKEN KABAB VEGETABLE COUSCOUS DESSERT: MINT TEA

LE DINNER V E G E TA R I A N

VEGETABLE WITH PAPRIKA VEGETABLE AND BEANS WITH CHERMOULA VEGETABLE COUSCOUS DESSERT: MINT TEA

DOWNTOWN SAN JOSE

SCOTT’S SEAFOOD

www.scottsseafood.com 185 Park Ave., San Jose

Phone: (408) 971-1700 Fax: (408) 971-1719

Executive Chef: Alex Nava

; RESERVATIONS RECOMMENDED ; WALK-INS OK

Lunch: (M-F) 11:30am–4:30pm Dinner: Mon-Fri 4:30pm, Sat 5pm, Sun 4:30pm Happy Hour: (M-F) 4:00 pm–7:00 pm Parking: Validation, Parking Lot

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; 2 rooms, indoor seating – 300, indoor

standing – 500 Contact Name: Jeff Jones

(408) 971-1700 jjones@scotsseafoodsj.com

EXTRAS:

“This is where Silicon Valley honchos wine and dine hotshot engineers and venture capitalists. The Dungeness crab cioppino and gingery seared ahi tuna never fail to impress, and the extensive wine and beer list is sure to loosen a few ties. Aged, corn-fed midwestern beef will win over traditionalists, and the key lime pie or Molten Chocolate Cake from the in-house pastry chef seals the deal.”~The Wave Magazine

• AWARD WINNING RESTAURANT • FAMILY FRIENDLY • FIREPLACE • FULL BAR • GIFT CARDS • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE WINE LIST • PERSONAL WINE (CORKAGE FEE) • PRIVATE DINING • ROMANTIC • SCENIC VIEW • SEASONAL MENU • SMOKING AREA • TAKEOUT AVAILABLE • VEGETARIAN DINING • ZAGAT RATED

SELECTED MENU ITEMS: S TA R T E R S

SOUPS AND SALADS

SELECTION OF FRESH OYSTERS ON THE HALF SHELL, PER HALF DOZEN........ $14.25

BOSTON CLAM CHOWDER ............. $7.75

SESAME CRUSTED AHI, GINGER CARROT PUREE, MANGO AVACADO RELISH, CITRUS SOY ....................................... $28.75

SEAFOOD SALAD, PRAWNS, SCALLOPS, DUNGENESS CRAB, BAY SHRIMP, AVOCADO ....................................$22.50

SAUTEED PRAWNS, SCALLOPS, DUNGENESS CRAB, GARLIC WHITE WINE............................................ $25.50

SEAFOOD

DUNGENESS CRAB CIOPPINO, PRAWNS, SCALLOPS, MUSSELS, CLAMS, FRESH FISH ..................................................... $25.50

JUMBO WRAPPED PRAWNS, DUNGENESS CRAB, MUSHROOMS, SPICY PEANUT SAUCE ................... $14.50 FRIED CALIMARI, LEMON-SHALLOT BEURRE BLANC............................... $9.50 FRESH DUNGENESS CRAB CAKES .. $15.25

ALMOND CRUSTED SEA BASS, BALSAMIC REDUCTION, GARLIC MASHED POTATOES....................... $25.50 GRILLED PETRALE SOLE DORE, FRENCH FRIES, LEMON BUTTER SAUCE ........ $23.50

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CONTINUED FROM PAGE 48

PALO ALTO GELATO CLASSICO

435 Emerson St. (650) 327-1371 www.caffeclassicofoods.com Like the Campbell and Mountain View locations, this gelateria serves up 40 flavors of melt-in-your mouth gelato, including chocolate hazelnut, caffe mocha, and dark chocolate.

MICHAEL’S GELATO & CAFÉ

440 University Ave. (650) 322-8200 www.michaelsgelatoandcafe.com Michael’s is definitely a little slice of Italy in the heart of Palo Alto. This two-story café serves 32 different flavors of gelato. Favorites include Borgia (a combination of dark chocolate and Grand Marnier) and dulce de leche (a smooth mixture of caramel and vanilla).

SAN JOSE LA CREMA D’ITALIA

Oak Ridge Mall, 925 Blossom Hill Rd. (408) 227-8922 Gelato here is made from scratch using a secret recipe. Their cantaloupe and berry flavors are popular in the springtime, while pistachio, hazelnut, and other nutty flavors are customer favorites all year round. On average, 36 flavors are offered daily, but around 50 flavors rotate throughout the year.

MELT GELATO

Eastridge Mall, 2200 Eastridge Loop, Ste. 2095 (408) 528-6358 www.meltgelato.com On offer here are 33 flavors of gelato, including mocha almond fudge, white chocolate raspberry, cookies and cream, and tiramisu.

SANTA CRUZ GELATO MANIA

YAGOZ FINE GELATO AND COFFEE

1111-5 Meridian Ave. (408) 266-9246 www.yagoz.com The artisan gelato here is made in small batches, using all natural ingredients. Flavors include peanut butter crunch, cherry chocolate chip, vanilla bourbon (they say it’s far more intense than your average vanilla, but you can still drive home safely after a cone), and zabaglione (wine custard).

110 Cooper St., Ste. 100-B (831) 426-7117 www.gelatomaniadesserts.com In downtown Santa Cruz, locals and visitors alike enjoy this store’s beautifully displayed selection of flavors. House favorites include the Papa Rocks (rocky road), Crema de Oscar (crema with strawberries or black cherries), pink grapefruit, and tangerine.

SAN JOSE

SARATOGA FRUTTI GELATO & YOGURT

18562 Prospect Rd., Ste. B (408) 446-0272 www.fruttiblog.blogspot.com Since opening in September 2007, Frutti has become a big hit with the locals. It carries 11 or 12 different types of gelato at a time, but there are more than 30 flavors year round. Cookie Monster, a combination of Oreo cookie flavors and chocolate chips, is a customer favorite. TW

AMATO’S CHEESESTEAKS HOT STEAK SANDWICHES CHEESE STEAK SANDWICH White American Cheese and Steak SHORTY (7”) ..............................................................$6.75 HALF (12”)................................................................ $13.50 WHOLE (24”) ........................................................... $27.00

“The Best Cheesesteaks in The World” Our customers keep telling us! www.amatoscheesesteaks.com

PIZZA STEAK SANDWICH Provolone Cheese, Steak and Homemade Sauce

1162 Saratoga Ave, San Jose (located in the Maple Leaf Plaza)

SHORTY (7”) .............................................................. $7.00 HALF (12”)................................................................$14.00 WHOLE (24”) ...........................................................$28.00

Phone: (408) 246-4007

COLD SANDWICHES

Fax: (408) 246-3818

ITALIAN HOAGIE Cappacoli, Genoa Salami, and Provolone Cheese

Cuisine Type: Cheesesteaks ; WALK-INS OK

SHORTY (7”) ..............................................................$6.75 HALF (12”)................................................................ $13.50 WHOLE (24”) ........................................................... $27.00

Mon-Thu 11am-9:30pm Fri-Sat 11am-10:30pm Sun 11am-7:00pm Parking: Parking Lot

ROAST BEEF HOAGIE Premium Lean Roast Beef and American Cheese SHORTY (7”) .............................................................. $7.00 HALF (12”)................................................................$14.00 WHOLE (24”) ...........................................................$28.00

S P E C I A LT Y S A N D W I C H E S

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

SAUSAGE, PEPPER & ONIONS SANDWICH Homemade Sausage with Green Peppers and Sauteed Onions

; CATERING SERVICES AVAILABLE

Contact Name: Bill Dill

SHORTY (7”) ............................................................. $6.50 HALF (12”)................................................................ $13.00 WHOLE (24”) ...........................................................$26.00

408.246.4007 cheesesteaks4007@aol.com

EXTRAS: • CASUAL ATTIRE • FAMILY FRIENDLY • TAKEOUT AVAILABLE

BUY 2 STEAKS GET ONE FREE 52

“Leda Amato Dill holds the family name, and all the fine sandwich recipes that have been passed down through four generations of Amato’s. All sandwiches are made from 100 percent USDA beef and gourmet deli meats, using high-quality, homemade Italian breads. Each sandwich is made to order. Amato’s is a family-oriented restaurant which specializes in serving the Santa Clara Valley’s first authentic Philadelphia cheesesteaks and hoagies.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

PEPPER & EGG SANDWICH Fresh Grade A Eggs with Fried Green Peppers and Special Seasoning SHORTY (7”) ............................................................. $6.50 HALF (12”)................................................................ $13.00 WHOLE (24”) ...........................................................$26.00

Extras on any sandwich Your choice of cheese: American, Provolone or Whiz

DOWNTOWN SAN JOSE

FAHRENHEIT ULTRA LOUNGE

www.fultralounge.com 99 E San Fernando St., Downtown San Jose

Phone: (408) 998-9998 Fax: (408) 274-9997 Executive Chef: Danny Chu Cuisine Type: Asian Fusion ; RESERVATIONS RECOMMENDED ; WALK-INS OK ; OPENTABLE.COM

Lunch: Mon-Fri 11:30am-2:30pm Dinner: Mon-Sat 5-11pm Happy Hour: Mon-Fri 5-7pm Parking: Parking Lot, Validation

ENTERTAINMENT: Monday through Saturday: 9:00pm – 2:00am

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; 2 rooms, accommodate up to 120 Indoor

Seating, 300 Indoor Standing Contact Name: Eric J. Haraga

(408) 274-9998 eric@fultralounge.com

“Nestled in its own urban corner of Downtown, Fahrenheit’s exotic small plates have gotten so much attention, they’ve expanded their menu to include equally exceptional entrees. For starters, try the Mandalay beef with roti bread or ginger poached chicken salad, and cruise to gratifying large plates such as the grilled cabernet skirt steak or pan seared wild alaskan salmon. Cocktails get as every bit as much attention here; it’s the only joint in the South Bay where bottle-flipping bartenders add a shot of energetic flair to their service. Fahrenheit offers dancing Thursdays thru Saturdays.” ~The Wave Magazine

EXTRAS: • AWARD WINNING RESTAURANT • BAR SCENE • BUSINESS LUNCHES • EXTENSIVE WINE LIST • FULL BAR • IN-HOUSE DJ • LATE NIGHT DINING • LIVE ENTERTAINMENT • LOUNGE ATMOSPHERE • ZAGAT RATED

SELECTED MENU ITEMS: S M A L L P L AT E S MANDALAY WRAPS........................... $12 Choice of Tender flank steak, chicken breast or mixed vegetables sautéed with onions, bell peppers, cabbage and chili, all wrapped in a pan roasted flat bread

SPICY CHICKEN DRUMMETTES ........... $10 Jumbo chicken drummettes lacquered with a spicy basil sauce AHI TUNA TARTARE TOSTADAS........... $12 Fresh diced tuna with white corn and avocado. Served on crispy wonton shells

SPICY ASPARAGUS RIB EYE STEAK ROLLS $12 Rib Eye steak wrapped around fresh asparagus with black pepper sauce

BLACK TIGER PRAWNS....................... $10 Jumbo Black Tiger prawns sautéed with a jalapeño soy sauce and fresh herbs. Served with pea sprout salad

GREEN APPLE AND ASIAN PEAR SALAD

$9 Mixed field greens with Asian Pear, Green Apple, and raspberries tossed in a light vinaigrette topped with crumbled blue cheese and candied walnuts

ENTREES WOK-TOSSED GARLIC NOODLES

$15 Choice of Grilled Chicken Breast, Sautéed Jumbo Prawns, or Mixed Vegetables served atop flat egg noodles tossed with garlic, soy sauce, garlic oil, salt, pepper and topped with caramelized onions.

GRILLED CABERNET SKIRT STEAK

$18 Served with roasted garlic mashed potatoes and sautéed vegetables.

GRILLED FILLET MIGNON

$25 Served with garlic mashed potatoes and sautéed green beans in a cabernet sauce.

PAN SEARED WILD ALASKAN SALMON $22 Served with grilled asparagus and organic baby carrots. Topped with a ginger scallion soy glaze.

FIRE GRILLED CHICKEN & STEAK SATAY

$15 Marinated steak & chicken, fire grilled on skewers, and served with a spicy peanut sauce and curried saffron rice.

THAI CHICKEN $14 Chicken breasts simmered in a coconut curry sauce with potatoes. Served with rice THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SAN JOSE

MOTIF RESTAURANT AND CLUB SALADS SHRIMP SALAD WITH BABY GREENS AND HOUSE VINAIGRETTE STEAK SALAD WITH HOUSE VINAIGRETTE

www.motiflounge.com

APPETIZERS

389 South First Street, San Jose

CRISPY CALAMARI WITH MIXED GREEN SALAD

Phone: (408) 279-1888 Cuisine Type: American

CHILI GARLIC SHRIMP WITH ROASTED PLANTAIN

; RESERVATIONS RECOMMENDED ; OPENTABLE.COM

TUNA TARTARE WITH DICED SUNDRY TOMATO VINAIGRETTE, TARO CHIPS

Dinner: Wed-Sat 5-10pm Club Hours: Thu-Sat 10pm – 2am Happy Hour: Wed-Fri 5pm–7pm Parking: Parking Lot

ENTREES HERBAL CHICKEN PASTA SERVED WITH CREAMY JALAPENO SAUCE AND HOUSE SUNDRIED TOMATOES

ENTERTAINMENT:

STUFFED CHICKEN BREAST WITH MUSHROOM, BACON, SPINACH AND MOZZARELLA CHEESE, HOUSE MASHED POTATOES AND CREAMY MUSHROOM SAUCE

Check Entertainment Calendar on Website

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE (408) 279-1888 info@motiflounge.com

“This stunning new addition to the Downtown scene is a venue that’s serious about food.

EXTRAS:

Their lounge-y dining area serves up tasty plates that fuse contemporary cuisine with

• BAR SCENE • LATE NIGHT DINING • LIVE ENTERTAINMENT • DANCING • LOUNGE ATMOSPHERE • PRIVATE DINING •

worldly flavors. Think appetizers of lobster dumplings in double broth with bean sprouts,

GRILLED BLACK ANGUS RIBEYE WITH SEASONAL VEGATABLES AND MASHED POTATOES HALIBUT WRAPPED IN BACON WITH ROASTED BELL PEPPERS STUFFED WITH RISOTTO AND HOUSE TOMATO SAUCE

or lemon marinated asparagus with daikon and egg.” ~The Wave Magazine

CAMPBELL

CAPER’S EAT AND DRINK APPETIZERS TUNA SASHIMI Black and white sesame seed crusted Ahi tuna, served with an Asian noodle salad SAUTEED PRAWNS Ginger prawns sautéed with garlic and lemon, scampi style

www.caperseatanddrink.com 1710 W. Campbell Ave., Campbell

Phone: (408) 374-5777

SALADS

Executive Chef: Adrian J. Muller Chef de Cuisine: Alphonso Lopez Cuisine Type: American

WARM GOAT CHEESE SALAD Breaded goat cheese, mixed greens, sherry vinaigrette, cherry tomato and black olives CAPERS NIÇOISE SALAD Grilled Ahi tuna served over a bed of tossed greens with a whole-grain mustard vinaigrette, green beans, black olives, tomatoes, potato wedges and chopped egg

; WALK-INS OK ; OPENTABLE.COM

Lunch:Sun-Thu 11:30am-10pm, Fri & Sat 11:30am-11pm Weekend Brunch: Sun 9:30am-1:30pm Happy Hour: Mon-Fri 2-6pm

ENTREES

2 FOR 1 MARTINIS

MONDAYS AND TUESDAYS

ENTERTAINMENT: Friday Nights: Live Music

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; 1 ROOM, 125 INDOOR

Contact Name: Kam Razavi

“Capers – which could mean either the delicious Mediterranean condiment or a play-

(408) 203-1664 capersloft@sbcglobal.net

ful escapade – seems a particularly appropriate name for this popular spot. Fire-roasted

EXTRAS: • AWARD WINNING RESTAURANT • BUSINESS LUNCHES • CASUAL ATTIRE • FAMILY FRIENDLY • FREE WIRELESS INTERNET • FULL BAR • LOW-CARB FRIENDLY • OUTDOOR DINING • SPORTS BAR • SUNDAY BRUNCH 54

marinated artichokes, flash-fried calamari with jalapeños, a killer chicken marsala, and a meatloaf entrée with a wholesome reputation are just some of the enticing menu items.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

MARINATED STIR-FRY Choice of beef, or chicken served over basmati rice, celery, onion, carrots, zucchinis, bell peppers in a soy teriyaki sauce PANKO-CRUSTED CHICKEN BREAST With a honey mustard sauce, or chicken parmesan style, served with garlic mashed potatoes and seasonal vegetables (also available as Chicken Parmesan) BAKED ORANGE ROUGHY Fresh fillet baked in white wine lemon-butter, served with rice and seasonal vegetables and topped with a lemon caper sauce CAJUN SPICED AHI TUNA 10 oz. portion of pan-seared Cajun Ahi Tuna topped with a soy glaze, served with rice, sautéed spinach and mushrooms BABY BACK RIBS Smothered with capers homemade barbecue sauce. Full and Half Slab GRILLED PORTERHOUSE STEAK Served with a side of cabernet peppercorn sauce

SANTA CLARA

BIRK’S RESTAURANT www.birksrestaurant.com 3955 Freedom Circle, Santa Clara

Phone: (408) 980-6400 Fax: (408) 980-6411

Executive Chef: Maurice Dissels Cuisine Type: Steaks, Chops, Seafood ; RESERVATIONS RECOMMENDED ; OPENTABLE.COM

Lunch: Mon-Fri 11:15am-2:30pm Dinner: Mon-Sat 5-10pm, Sun 5-9pm Parking: Parking Lot

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; 3 Rooms, Accommodate up to 40 Indoor

Seating, 50 Indoor Standing Contact Name: Rachel Tako

(408) 980-6400 rtako@birksrestaurant.com

EXTRAS: “Almond wood and mesquite charcoal fuel the tender flavors emanating from this upscale American grill designed by Pat Kuleto. The open kitchen features superb steaks cut from tender, dry-aged, free-range beef and organic, local produce including the popular creamed spinach side. A business-casual hot spot for locals who like the

• AWARD WINNING WINE LIST • BUSINESS LUNCHES • EXTENSIVE BEER LIST • EXTENSIVE WINE LIST • FULL BAR • GIFT CARDS • OUTDOOR DINING • OYSTER BAR • PERSONAL WINE (CORKAGE FEE) • PRIVATE DINING • WINE SPECTATOR AWARD

kitchen energy at the grill and the succulent seafood at the oyster bar. Couples should request the lighter, U-shaped ‘Snoopy room’ (shaped like Snoopy’s nose) for more intimacy.” ~The Wave Magazine

SELECTED MENU ITEMS: APPETIZERS FRIED CALAMARI ............................... $12 Topped with Pecorino Romano cheese, garlic and herbs

STEAK BITS ........................................ $15 Mesquite grilled with peppercorn sauce

CLASSICS FROM OUR SPLIT IRON GRILL

PRIME RIB (BIRK’S DIAMOND CUT)..... $34 Seasoned and slow smoked with creamed horseradish and beef au jus

PEPPERED FILET MIGNON .................. $36 Cracked pepper crusted with cognac-green peppercorn sauce

ENTREES

PRIME BONE-IN RIB CHOP .................$37 Blue Cheese Butter

SALADS BLT SALAD .......................................... $8 Iceberg wedge, diced tomatoes, bacon crumbles, blue cheese dressing

GRILLED COLORADO LAMB CHOPS ... $38 Griddled herb polenta over roasted roma tomatoes, fire roasted bell peppers and red wine/grained mustard demi-glace all drizzled with basil pesto

FROM THE RAW BAR

FROM OUR WOOD SMOKER

CHILLED SHELLFISH PLATTER ............... $65 A selection of Alaskan king crab legs, oysters, wild American prawns and mussels Vinaigrette with accompaniments (Serves 3-5)

PRIME RIB (REGULAR CUT) ..................$32

BRAISED PETALUMA ROCKY CHICKEN .... …$26 Chicken braised in red wine, pearl onions, pancetta and wild mushroom with garlic Mashed cauliﬂower and braised Swiss chard

PASTA PAELLA ....................................$26 Wild American prawns, rock shrimp, king crab legs, mussels, calamari and fresh fish Sautéed with Italian sausage, olives, capers, tomatoes and herbs in saffron cream sauce

Seasoned and slow smoked with creamed horseradish and beef au jus THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Hoppin’ Around

Marcia Gagliardi

Marcia Gagliardi on where to eat in the Peninsula and South Bay.

“Just down the street, Dan and his family at the Woodside Delicatessen have been taking care of our meat and cheese needs since I was a little girl. My dad would swing by for our weekly supply of salumi and cheese and dry pasta. Their Godfather is seriously the best sandwich in existence. I’d drive an hour for it, uphill, in the snow, both ways. It’s meat and cheese perfection. I like to eat half, and save the other half for later – like two hours later, if I can stand it. The roll is firm and chewy, so it holds up well. Here’s a rundown on the ingredients: olive oil, vinegar, oregano, lettuce, onion, artichoke hearts, pepperoncini, Toscano salami, coppa, prosciutto, mortadella and provolone – i.e., bliss.

BY JOANNA CURRIER

ood writer Marcia Gagliardi’s weekly e-column tablehopper (www.tablehopper.com) has grown invaluable to San Francisco foodies and industry types since its inception in 2006. Witty, natural and impressively detailed, each installment provides lively restaurant write-ups and up-to-the-minute information on the city’s dining scene. It’s no wonder Gagliardi writes about food – the San Mateo native’s love of cuisine was cultivated in the 650 and 408 under the watchful eye of her extended Italian family. Her Calabrese father – owner of the ARCO on Woodside Road – cures his own meats, olives, and makes his own wine, while her mother is an avid cook who hasn’t missed a week of shopping at the San Mateo farmers market in years. Here, the tablehopper reveals some of her favorite hometown spots, her deep love of sandwiches, and where she takes her grandmother for sushi:

SARATOGA

“The Village Pub is right behind my dad’s service station on Woodside Road. After years of directing people there, I finally convinced my folks to go for their anniversary, and they had a lovely, lovely time. They adored the salumi platter, the spot-on service, great wines... One of their most memorable meals in a long while, and they know their stuff.

“As a city slicker, I really appreciate super-fresh produce, so the ‘Into the Vegetable Garden...’ dish at Manresa just blew me away. It’s so simple, yet so extraordinary. The produce coming from [chef David] Kinch’s partnership with the biodynamic Love Apple Farm is transcendent – such clear flavors.

“During high school (Aragon, go Dons!) the Kaimuki Grill was my favorite place for kara age udon – delicious pieces of fried chicken atop springy chewy udon noodles and a mighty tasty broth. Such a winning soup. Their CONTINUED ON PAGE 60

SENT SOVI FIRST COURSES ROASTED SHALLOT SOUP WITH AGED CHEESE CROSTINI AND MUSTARD OIL LOBSTER AND ROOT VEGETABLE TIMBALE WITH MEYERS LEMON GELEE TRIO OF OYSTERS – THREE PEPPER BAKED, IN THE HALF SHELL WITH WHIPPED PEAR VINEGAR AND BLOOD ORANGE CEVICHE

www.sentsovi.com 14583 Big Basin Way, Saratoga

NAPOLEON OF FOIE GRAS, HAMACHI AND DUCK CRACKLINGS WITH LEMON CONFIT

Phone: (408) 867-3110

BUTTER LETTUCE AND HERB SALAD WITH SMOKED PROSCIUTTO, PINE NUTS AND MARINATED FIGS

Executive Chef: Josiah Slone Cuisine Type: French / California

INTERMEZZOS

; RESERVATIONS RECOMMENDED ; OPENTABLE.COM

ROASTED GOLDEN BEETS WITH APPLE AND TRUFFLE WINTER GREENS WITH SHERRY HONEY VINAIGRETTE MELON SORBET WITH 25-YEAR-OLD BALSAMIC AND CHAMPAGNE FIZZ

Dinner: Tue-Sun 5-10pm Closed Mondays

ENTREES

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

PAN ROASTED HANGER STEAK WITH YUKON POTATO GRATIN, BLOOMSDALE SPINACH AND SAUTEED WILD MUSHROOMS

; CATERING SERVICES AVAILABLE

GULF OF MEXICO WHITE PRAWNS WITH BACON CASHEW RISOT TO, MACHE SAL AD AND BROWN MUSTARD -APRICOT EMULSION

2 rooms, accommodate up to 60 Indoor Seating, 70 Indoor Standing Contact Name: Khin Khin Slone (408) 867-3110 • AWARD WINNING RESTAURANT • EXTENSIVE WINE LIST • ROMANTIC • SEASONAL MENU • WINE TASTING

NIMAN RANCH PORK TENDERLOIN WITH CARMELIZED BABY FENNEL, BRAEBURN APPLE AND FINGERLING POTATOES

“Drop in for an intimate course of boneless Berkshire heirloom pork chops or porcinidusted Dayboat scallops and walk out engaged. This appears to be the running theme at Sent Sovi, where dozens of lovesick gents get down on bended knee each year. With its copper-and-wood-paneled walls and crisply set dining tables, it’s not hard to see why folks go gaga here. Sent Sovi regularly hosts winemaker dinners, which include a five- or sixcourse meal and a chance to mingle with local grape growers.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

POMEGRANATE GLAZED DUCK BREAST WITH PARSNIP PUREE AND WARM DUCK CONFIT AND BLOOMSDALE SALAD BRAISED LAMB SHANK WITH CARMELIZED RED ENDIVE AND CAULIFLOWER IN BROWN BUTTER WARM MUSHROOM, VELA JACK AND YUKON GOLD POTATO GRATIN WITH 25-YEAR-OLD BALSAMIC VINEGAR

CAMPBELL

TIGELLERIA ORGANIC RESTAURANT

www.tigelleria.com 76 E. Campbell Ave., Campbell info@tigelleria.com

Phone: (408) 884-3808 Fax: (408) 884-3809

Executive Chef: Bernardo Pasquali Cuisine Type: Italian Organic

; RESERVATIONS RECOMMENDED, WALK-INS OK

Lunch: Tue-Sun 11:30am-2pm Dinner: Tue-Thu 5:30-10pm, Fri-Sat 5:30-11pm, Sun 5:30-10pm Happy Hour: Tue-Sun 5:30-6:30pm Closed Mondays Parking: Private Parking Lot, Free Public Parking

ENTERTAINMENT: Black-and-White Movies and World Music Daily, Live Music on Selected Days

“Fare here is traditional Italian with an organic twist. Think dishes such

EXTRAS:

as shaved fennel and parmesan salad with pine nuts and organic Tuscan

•EXTENSIVE WINE LIST • FULL BAR • GIFT CARDS • LATE NIGHT DINING • LIVE ENTERTAINMENT • LOUNGE ATMOSPHERE • ROMANTIC • SEASONAL MENU • VEGETARIAN FRIENDLY • ORGANIC MENU

olive oil, or a cheese plate with some of the nation’s best-loved formaggios, including crescenza, taleggio, gorgonzola, pecorino Romano and, of course, parmesan – served with aged balsamic vinegar, honey, and fruit spread.”

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE

1 Room – Accommodates 40 indoor seated, 30 indoor standing Contact Name: Luisa Fontana-Pugh (408) 884-3808 lfontanapugh@tigelleria.com

~The Wave Magazine

SELECTED MENU ITEMS: SOUPS VELLUTATA .......................................... $6 Creamy organic butternut squash soup with a hint of organic nutmeg.

VALTELLINA ........................................ $16

ALTE VETTE ........................................ $16

Chopped organic baby arugula and flakes of aged Parmigiano Reggiano® D.O.P. cheese lying on a bed of Bresaola (air-dried salted beef eye of round). Sprinkled with organic lemon juice, organic fresh ground black pepper and organic capers.

Bresaola, Speck (cold-smoke, juniper-flavored ham), Fontina, Casera, Teleggio, Monte Veronese cheese.

DOGE DI VENEZIA ............................. $15 Speck, Italian Salami, Monte Veronese, Asiago, Caciotta.

LENTICCHIE ........................................ $6 Organic black lentils are customary in Italy during the winter season. In Italian folklore, lentils are believed to represent money and good fortune.

PA S TA ORECCHIETTE AI BROCCOLI ............... $12 Organic orecchiette (small ears) pasta, organic broccoli florets, garlic, red pepper and organic Redoro ® D.O.P. olive oil.

SALADS FINOCCHIO ...................................... $10 Shaved organic fennel, flakes of aged Parmigiano Reggiano® D.O.P. cheese, organic pine nuts, organic fresh ground black pepper. VICENTINA ........................................ $10 Fresh organic radicchio garnished with slices of organic Valencia orange, organic walnuts and imported Gorgonzola cheese.

DESSERTS TIRAMISU ........................................... $6

SPAGHETTI ALLA CARBONARA ........... $14

Lady finger cookies dipped in Italian espresso and Marsala wine. Topped with marscapone cheese and flakes of organic dark chocolate.

A hearty winter recipe made with organic spaghetti, organic eggs, organic bacon, organic fresh ground black pepper and aged Parmigiano Reggiano® D.O.P. grated cheese.

SWEET CHOCOLATE SALAMI .............. $6

TA G L I E R I E N T R E E S ETRUSCO .......................................... $14 Porchetta (pork roast), Finocchiona (salami with fennel), Salamino Cacciatore (hunter’s style salami), Pecorino (sheep’s milk cheese) Romano and Toscano.

A little known Italian delicacy, made with organic chocolate powder, dry cookie crumbs, organic butter and organic sugar.

MACEDONIA (WITH OPTIONAL COGNAC) ......................$6 ($7) Made-to-order fruit salad. Organic seasonal fruits finely chopped and steeped in organic orange juice. Topped with walnuts, raisins and, optionally, a splash of cognac. THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SARATOGA

BELLA SARATOGA APPETIZERS EGGPLANT ROLLATINI

www.bellasaratoga.com

ARANCINE

14503 Big Basin Way, Saratoga

Phone: (408) 741-5115

SEAFOOD/FISH

Fax: (408) 868-9774

Cuisine Type: Italian

SHELLFISH BORDELAISE

; RESERVATIONS RECOMMENDED ; WALK-INS OK

GRILLED PETRALE SOLE CIOPPINO

Lunch: 11am-4pm Dinner: 4pm-Close Sunday Musical Brunch: 10am-2pm Parking: Parking Lot or Street Open 7 Days

M E AT S CHICKEN SALTIMBOCCA FILET MIGNON SARATOGA GRILLED PORK CHOPS

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

F R E S H PA S TA S & RISOTTOS

; 2 rooms, accommodate up to 55 Indoor Seating, 80 Outdoor Standing

LINGUINE TUTTOMARE

Contact Name: Claudio Nicosia / Clyde Zaya

CHICKEN RISOTTO

(408) 741-5115

DESSERTS

EXTRAS: • AWARD WINNING RESTAURANT • AWARD WINNING WINE LIST • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE WINE LIST • FULL BAR • GIFT CARDS • LOW-CARB FRIENDLY • OUTDOOR DINING • TAKEOUT AVAILABLE • VEGETARIAN FRIENDLY • WEEKEND BRUNCH • SUNDAY BRUNCH • FLAT BREAD PIZZAS • FREE RANGE MEAT • GREAT SEAFOOD

“Comfortable family dining is served up daily at this elegant Victorian home turned restaurant in the heart of Saratoga. Bella Saratoga’s extensive Italian menu features award-

winning pasta, flat bread pizzas, and a comprehensive wine list to complement any meal.” ~The Wave Magazine

SARATOGA

OLD-FASHIONED BREAD PUDDING CHOCOLATE DECADENCE TIRAMISU

THE BASIN SMALL PLATES GARLIC SHRIMP With butter, lemon, white wine, parsley, touch o’ cream, roasted arbole FARMERS POLENTA With exotic mushrooms, braised onions, goat cheese, aged balsamic

www.thebasin.com 14572 Big Basin Way, Saratoga

LITTLE NECK CLAMS Pernod, pancetta, shallots, garlic, cilantro, cream, reggiano-garlic toast

Phone: (408) 867-1906 Executive Chef: Alejandro Perez

MONTEREY STUFFED CALAMARI Filled with Dungeness crab, linguica, shrimp, shallots, cilantro

Cuisine Type: American with Spanish & Italian influences ; RESERVATIONS RECOMMENDED ; OPENTABLE.COM

TODAY’S OYSTER OFFERINGS FRESH SHUCKED SPECIALTY OYSTERS ON THE HALF SHELL OR TRY THEM BBQ STYLE!

Dinner: Seven Nights/Every Night Parking: Parking Lot

SALADS SWEET BASIN SALAD Sweet lettuce mix endive, Fuji apple, pecans, toasted caraway seed vinaigrette

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

MAIN FARE

; 2 Rooms – Accommodates 90 Indoor Seated, 90 Indoor Standing, 35 Outdoor Seated, 40 Outdoor Standing

WILD MUSHROOM RIGATONI An array of exotic ’shrooms, with too many ingredients to list! SEARED AHI TUNA Coriander encrusted, toasted pistachio-basmati rice, truffled carrot, watercress

Contact Name: Andrew Welch (408) 867-1906

EXTRAS: • AWARD WINNING RESTAURANT • BAR SCENE • EXTENSIVE WINE LIST • FULL BAR • LATE NIGHT DINING • OUTDOOR DINING • PRIVATE DINING • SEASONAL MENU • TAKEOUT AVAILABLE • VEGETARIAN FRIENDLY 58

“Regulars call The Basin the place ‘where everybody knows your name’ – just with much better grub. Amidst cozy wood tables and red drapes, the fare is American by way of Spain and Italy, including the popular wild mushroom rigatoni.”~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

FISHERMAN’S STEW Northern California cod, prawns, flavorful vegetable fish broth, lots of vegetables GRILLED LAMB CHOPS Fresh cut off the rack, extra virgin olive oil herb marinated, greens, potato crisp, tapenade

SANTA CLARA

CAFÉ AMILIA

CAFE BY DAY, BISTRO BY NIGHT

www.cafeamilia.com 3590 El Camino Real, Santa Clara

Phone: (408) 247-4405 Executive Chef: Cesar Saldana ; RESERVATIONS RECOMMENDED ; WALK-INS OK ; OPENTABLE.COM

Breakfast: Mon-Fri 7-11am Lunch: Mon-Fri 11am-3pm Dinner: Mon-Fri 3-10pm Happy Hour: Mon-Fri 3-6pm Sunday Brunch: 7am-3pm Parking: Parking Lot

ENTERTAINMENT: Friday and Saturday Nights: Live Jazz 7-10pm Cuisine Type: California

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; 2 ROOMS, INDOOR SEATING UP TO 100

Contact Name: Yong Choi (408) 247-4405 info@cafeamilia.com

EXTRAS: “This new addition to the Santa Clara dining scene offers Italian-Mediterranean style California cuisine, plus some American classics, served within a warm, relaxed atmosphere.” ~The Wave Magazine

• BUSINESS LUNCHES • CASUAL ATTIRE • FIREPLACE • FREE WIRELESS INTERNET • FULL BAR • LIVE JAZZ • OUTDOOR DINING • ROMANTIC • SEASONAL MENU • TAKEOUT AVAILABLE

SELECTED MENU ITEMS: APPETIZERS AHI TUNA TARTAR

Yellow fin tuna, lime juice, cilantro oil, avocado, and Napa cabbage

CRISPY CALAMARI

Local Monterey squid, saffron aioli, lightly fried with heart smart oil

TEMPURA GREEN BEANS Saffron dipping sauce

CAJUN SEAFOOD BALLS

Shrimp, crab, salmon, and Brentwood corn, spicy remoulade sauce

ORIENTAL CHICKEN SALAD

SEAFOOD PAELLA

“ANGUS” FLAT IRON STEAK SALAD

ROASTED VEGETABLE LASAGNA

Red & green cabbage, red bell peppers, green onion, sesame ginger dressing

Spring mixed greens, kalamata olives, Gorgonzola cheese roasted Portobello mushrooms, onions, tomatoes, Gorgonzola Vinaigrette

Shrimp, chicken, green lip mussels, sausage, tomato, peppers, saffron rice

Eggplant, squashes, peppers, onions, and provolone cheese

CRAB RAVIOLI Grey Goose vodka cream, and fresh tomato

ENTREES MOROCCAN SALMON

Flame broiled Atlantic salmon, lemon couscous, spicy Harissa BBQ sauce, and carrot tagine

DESSERTS CHOCOLATE TART with vanilla ice cream & Florentine cookie

SALADS THE WEDGE

“ANGUS” NEW YORK STEAK

Five peppercorn brandy sauce, Yukon mashed potatoes, fresh vegetables

APPLE BREAD PUDDING with vanilla ice cream and bourbon sauce

Iceberg lettuce, applewood bacon, chiffande of basil and maytog blue cheese dressing THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Manresa, Los Gatos

CONTINUED FROM PAGE 56

sushi was a little pedestrian – although I would always end up with their Cali roll, it was a good one. In the end, though, it’s all about the noodles. Slurp. “When I want sushi in San Mateo, I beeline for Sushi Sam’s – or if I am with my grandma, we go to Kisaku, because she loves their izakaya-style small plates, especially the chicken kara age, and gyoza. The miso soup there is quite special. Sushi Sam’s is legendary for several reasons: the Arctic char, the ‘special’ unagi (that’s right, ask for ‘special’ unagi), baby lobster tail, long-shell scallops, California handroll made with fresh snow crab salad, shima aji, seared toro with lime and Japanese salt, and the chawan mushi. “Half Moon Bay is where you’ll find Mezza Luna, an Italian place that’s my dad’s second home – it’s like The Calabrese Connection over there. I usually stick with their pasta and fish of the day specials, but the supple gnocchi are almost impossible to pass up. I also enjoy sharing some salumi and a pizza with my dining partners – mighty tasty sauce. And just wait until you taste their house-made bread – they could open a bakery with the stuff.”

MANRESA

THE VILLAGE PUB

2967 Woodside Rd., Woodside (650) 851-9888 www.thevillagepub.net

320 Village Ln., Los Gatos (408) 354-4330

WOODSIDE DELICATESSEN

104 S. El Camino Real, San Mateo (650) 548-9320

THE KAIMUKI GRILL

1453 Woodside Rd., Redwood City (650) 369-4235

KISAKU

47 E. Fourth Ave., San Mateo (650) 347-4121

MEZZA LUNA

459 Prospect Way, Half Moon Bay (650) 728-8108

SUSHI SAM’S EDOMATA

218 E. Third Ave., San Mateo (650) 344-0888 www.sushisams.com

CAMPBELL

OLIO APPETIZERS ROASTED GARLIC SOUP

www.olio-cafe.com

White truffle essence

384 E. Campbell Ave., Campbell

MOROCCAN SPICED DUNGENESS CRAB CAKE

Phone: (408) 378-0335

Spicy carrot salad, cilantro puree, carrot harissa emulsion

Fax: (408) 378-0795

STEAMED FOXLSLAND MUSSELS

Spanish chorizo, red bliss potatoes, romesco sauce

Executive Chef: Thomas Ricci Cuisine Type: Mediterranean

DINNER ENTREES

; RESERVATIONS RECOMMENDED ; OPENTABLE.COM

PAN SEARED DAYBOAT SCALLOPS

Sunchoke and yukon gold potato puree, sauteed toybox mushrooms, melted leeks

Dinner: Mon-Thu 5-9pm, Fri-Sat 5-10pm, Sun 5-9pm Wine Tasting: Wed 5-7pm Parking: Parking Lot

GRILLED “PAINTED HILLS” FLAT IRON STEAK

Roasted fingerling potatoes, bloomsdale farms spinach, chanterelle mushrooms, truffled veal reductions HERB CRUSTED LOCH DUART SCOTTISH SALMON

Lemon scented couscous, ciopolini onion confit, thyme buerre blanc

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

DESSERTS

; CATERING SERVICES AVAILABLE

Contact Name: Thomas Ricci

BANANA BRIOCHE BREAD PUDDING

(408) 378-0335 cheftricci@yahoo.com

“Acclaimed chef Thomas Ricci’s Mediterranean-inspired menu is served in a cozy yet

EXTRAS: • AWARD WINNING RESTAURANT • BAR SCENE • CASUAL ATTIRE • EXTENSIVE WINE LIST • OUTDOOR DINING • PERSONAL WINE • ROMANTIC • SEASONAL MENU • VEGETARIAN FRIENDLY • WINE TASTING 60

sophisticated dining room. His pillow-y goat cheese gnocchi has garnered many local fans, while other standout dishes include the ahi tuna with white bean ragout and the pan roasted pork chop.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Caramelized banana, white chocolate, toasted walnuts, zabiglione gelato WARM CHOCOLATE CAKE

Cardamom ice cream espresso creme anglaise RASPBERRY TIRAMISU

SANTA CLARA

THE FISH MARKET www.thefishmarket.com PALO ALTO: 3150 El Camino Real

(650) 493-8862 (TUNA) SANTA CLARA: 3775 El Camino Real

(408) 246-3474 (FISH) SAN JOSE: 1007 Blossom Hill Rd.

(408) 269-3474 (FISH) ...AND FEATURING OUR TOP OF THE MARKET RESTAURANT: SAN MATEO: 1855 South Norfolk St.

(650) 349-3474 (FISH) ; RESERVATIONS RECOMMENDED ; WALK-INS OK Cuisine Type: Seafood

Lunch: Mon-Sun 11am-4pm Dinner: Sun-Thu 4-9:30pm, Fri-Sat 4-10pm Happy Hour: Mon - Fri 3:30-6:30pm Parking: Parking Lot

EXTRAS:

“Every Fish Market location (the first opened in 1976) houses a retail market, oyster bar, and restaurant. The menu changes daily, but no matter what day it is, there’s a dish for nearly every hankering: seafood cocktails, raw oysters and clams, baked shellfish, steamed shellfish, smoked fish, sashimi and sushi, oyster bar specialties, and a deep list of

• AWARD WINNING RESTAURANT • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE WINE LIST • FAMILY FRIENDLY • FREE WIRELESS INTERNET • FULL BAR • GIFT CARDS •OYSTER BAR • SUSHI BAR (SJ ONLY) • TAKEOUT AVAILABLE

mesquite charbroiled entrees. Ask for the cheesy bread with crabmeat. Trust us.” ~The Wave Magazine

SELECTED MENU ITEMS: SASHIMI AND SUSHI ICHIBAN OF FRESH PACIFIC AHI

A P P E T I Z E R S P E C I A LT I E S GINGER LIME PRAWNS Served with cilantro sauce

SALADS SEAFOOD LOUIE Canadian Bay Shrimp and Dungeness Crab

STEAMED SHELLFISH DUCKETT’S BUCKETT Steamed Shellfish Combination

SMOKED FISH SMOKED FISH SAMPLER Smoked by our own Farallon Fisheries

SANDWICHES DUNGENESS CRAB CIABATTA With avocado and bacon

RAW SHELLFISH WASHINGTON WESTCOTT BAY BELON OYSTERS

ENTREES FRESH LINE CAUGHT PACIFIC YELLOWFIN TUNA FRESH PACIFIC CORVINA SEABASS DIJON CRUSTED FRESH SOUTH AMERICAN TILAPIA – PAPAYA SALSA

S P E C I A LT Y I T E M S PAN SEARED MEDITERRANEAN STYLE PRAWNS With feta cheese, kalamata olives, fresh basil and fishwife rice

C I O P P I N O A N D PA S TA S DUNGENESS CRAB CIOPPINO Served with garlic bread THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

LOS GATOS

WINE CELLAR S TA R T E R S

Est. 1966

TRADITIONAL SWISS & GRUYERE FONDUE With bread, fruit and an assortment of veggies

www.winecellarlosgatos.com 50 University Ave., Los Gatos

ENTREES

Phone: (408) 354-4808 Fax: (408) 399-1914 ; RESERVATIONS RECOMMENDED ; WALK-INS OK ; OPENTABLE.COM

PAINTED HILLS ALL NATURAL RIB-EYE STEAK Choice steak coated with Southwest Rub, grilled to perfection and served with Yukon Gold Smashed Potatoes, Sautéed Snap Peas & Baby Carrots, Topped with a Sweet Chile Onion Caramelized Relish and Flash-fried Onion Slivers

Lunch: 11:30am-4pm Daily Dinner: Sun-Thu 4-9pm, Fri-Sat 4-9:30pm Happy Hour: Mon-Fri 4pm-6pm Weekend Brunch: Sun 10:30am-2pm Parking: Parking Lot

PAINTED HILLS ALL NATURAL CHOICE NEW YORK STEAK & GARLIC PRAWNS With traditional Diane Sauce of fresh mushrooms, tomatoes, garlic, shallots & cabernet, served with seasonal veggies and roasted red potatoes SESAME CRUSTED AHI TUNA Sashimi grade ahi seared rare and served with jasmine rice, Asian veggies, chili oil and hot mustard soy butter sauce

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE: We take catering

GRILLED AUSTRALIAN LAMB CHOPS All Natural, Free Range Lamb with Seasonal Green Beans, Herb Roasted Potatoes and Cabernet DemiGlace Infused with Rosemary, Finished with Herb Crumbs and Beurre Blanc

requests on a case-by-case basis

; 1 indoor room plus patio, accommodate up to 80 Indoor Seating, 55 Outdoor Seating Contact Name: Lisa Hauck-Alvarez (408) 354-4808 lisa@winecellarlosgatos.com

EXTRAS: • AWARD WINNING RESTAURANT • AWARD WINNING WINE LIST • BUSINESS LUNCHES • FULL BAR • GIFT CARDS • OUTDOOR DINING • ROMANTIC • SUNDAY BRUNCH (SEE ABOVE) • WINE TASTING

“On some nights, live music from nearby Borders Books lends a pleasant sense of occasion to dining on the Wine Cellar’s casual upstairs patio. Descend down the curving stone staircase, though, and be transported into an elegant restaurant removed from the street noise. Try one of the appetizers, such as the Asian ahi tuna tartare or sauteed abalone, to start. Entrées include duck confit and pan-seared breast, tortellini cranberry chicken, chicken picatta, and last, but never least, filet mignon. And remember to save room for a house-made dessert including chocolate fondue!” ~The Wave Magazine

MORGAN HILL

SAUTEED FRESH ABALONE Panko crusted abalone with rice medley, seasonal veggies, diced marinated peppers and a touch of beurre blanc SOY GLAZED WILD ALASKAN KING SALMON Jasmine Rice, Baby Bok Choy, with Ginger Beurre Blanc and Wasabi

GIANCARLO’S A N T I PA S T I - S TA R T E R S CARPACCIO DI MANZO Thin slices of raw beef fillet, mustard, capers, grana cheese & olive oil TERRINA DI MELANZANE Bundles of eggplant with basil, feta cheese & sun dried tomatoes in a tomato sauce

www.giancarlosristorante.com www.morganhillguide.com www.bestofmorganhill.com 16180 Monterey Rd., Morgan Hill

P R I M I P I AT T I D I PA S TA – PA S TA E N T R E E

Phone: (408) 776-2995

FETTUCCINE DI MAMMA BIANCA Fettuccine with chicken tenders, artichokes & mushrooms in alfredo cream sauce LASANGETTA IN SALSA AURORA Pin wheel pasta layered with ham & mozzarella baked in a tomato cream sauce

Executive Chef: Tony Garcia Cuisine Type: Italian ; RESERVATIONS RECOMMENDED ; WALK-INS OK

Lunch: Mon-Fri 11am-3pm Dinner: Sun-Thu 5-9pm, Fri-Sat 5-10pm Parking: Parking Lot

S E C O N D I P I AT T I – M A I N COURSE PETTO DI POLLO ALLA VALDOSTANA Sautéed chicken breast with prosciutto, cheese, white wine & mushroom sauce GAMBERONI CON PANCETTA ‘AGLIO E BALSAMICO Grilled, large, tiger prawns wrapped in pancetta in garlic lemon & balsamic

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ;CATERING SERVICES AVAILABLE: For all occasions ; 1 room, accommodate up to 50 Indoor Seating, 35 Outdoor Seating, 60 Indoor Standing, 50 Outdoor Standing Contact Name: Tony Garcia (408) 776-2995

EXTRAS: • AWARD WINNING WINE LIST • EXTENSIVE WINE LIST • FAMILY FRIENDLY • GIFT CERTIFICATES • PRE FIXE MENU • PRIVATE DINING • ROMANTIC • TAKEOUT AVAILABLE 62

“Under the wing of chef and owner Tony Garcia, this much-loved Italian restaurant continues its fine tradition of providing pocket-friendly meals of sandwiches, salads, pastas, antipasti, as well as seafood, veal and beef entrees, in an inviting, casual environment. Garcia recommends the Escolar, tender white fish topped with a sweet and sour sauce, but don’t miss out on the standout sorbets, which are served creatively in shells of fruit such as oranges and coconuts. With a capacity of 50, the restaurant’s banquet room is perfect for an intimate party. Catering for up to 300 is also available.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Lunch Special Half Off 2nd Entrée Valid for Lunch Only

SANTA CLARA

KOBE SUSHI www.kobesushi.com 2086 El Camino Real, Santa Clara

Phone: (408) 984-5623 (KOBE) Cuisine Type: Japanese, Sushi Boat ; RESERVATIONS RECOMMENDED

Lunch: Mon-Fri 11am-2:30pm Dinner: Mon-Sat 5-9:30pm, Sun 4:30-9pm Parking: Parking Lot

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; Banquet Room accommodates for up to

300 guests, ideal for weddings Contact Name: Lanna (408) 250-5128

EXTRAS: • BUSINESS LUNCHES • AWARD WINNING RESTAURANT • SAKE BAR • GIFTCARDS • CASUAL ATTIRE • FULL BAR • PRIVATE BAR • ROMANTIC

“Tucked neatly into the Mervyn’s Plaza on El Camino Real, Kobe Sushi offers lovely atmosphere and a quick and inexpensive sushi fix. Besides the standard sushi fare, they also have a popular seared ahi tuna, as well as many teriyaki, tempura, and noodle soup dishes.” ~The Wave Magazine

SELECTED MENU ITEMS: APPETIZERS KAKI FRY ........................................ $5.50

SEAFOOD TEMPURA ....................... $8.95 An assortment of salmon, scallops, shrimp & vegetables battered & deep-fried

BEEF SUKIYAKI ............................... $11.50 Thinly sliced beef, tofu, vegetables & clear noodles simmered in a special broth

Breaded and deep fried oysters

EBI PANCHETTA .............................. $5.99

TON KATSU..................................... $7.25

Grilled Prawns wrapped with bacon strips

LUNCH ENTREES SERVED WITH MISO, SALAD, RICE & FRESH FRUIT

BEEF TERIYAKI ................................. $8.95

DINNER ENTREES

ALL ENTREES SERVED WITH MISO SOUP, SALAD AND RICE SALMON TERIYAKI LIGHT

$10.95 REGULAR $13.95

Grilled salmon with teriyaki sauce

Grilled tender N.Y. steak with teriyaki sauce

SALMON SHIO-YAKI ....................... $9.50

S U S H I B O AT

Breaded pork deep fried to a golden brown

SABA SHIO-YAKI….

LIGHT $8.25 REGULAR $10.75 Lightly seasoned grilled Mackerel

NIGIRI SUSHI ........................... $1.65-$6.50 MAKI ROLLS............................. $1.65-$6.50 SASHIMI................................. $3.99-$18.95 TEMAKI ROLLS .........................$2.75-$4.50 PLUS, ASSORTED SPECIALTY ROLLS

Lightly seasoned grilled salmon, served with lemon

TORI NO NABE ............................. $10.50 Clear broth soup with tender chicken, tofu, vegetables & clear noodles THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

CUPERTINO

THE RED CRANE APPETIZERS KARAAGE CALAMARI.......................$9.00 Karaage Spiced Calamari with Lemon Aioli SNOW CRAB CAKES...................... $12.00 Snow Crab, Shallots, Furikake Nori and Cucumber Salad with Spicy Aioli

www.theredcrane.com 7335 Bollinger Rd., Ste. C, Cupertino

Phone: (408) 725-1990 Executive Chef: Royce Mori/Darren Ogasawara Cuisine Type: Japanese/Contemporary Asian

SALADS THE RED CRANE SALAD.................... $7.00 Baby Spinach, Cherry Tomatoes, Sweet Red Onions, Bacon Bits and Miso Vinaigrette CHINESE CHICKEN SALADS ............. $7.00 Napa Cabbage, Bell Peppers, Mandarin Oranges, Crispy Wonton Strips, and a Sweet Soy Vinaigrette SNOW CRAB AND BANANA BLOSSOM SALAD............. $9.00 Napa Cabbage, Red Bell Pepper, Mint, Crispy Shallots, Roasted Peanuts and Coconut Lime Dressing

; RESERVATIONS RECOMMENDED ; WALK-INS OK

Lunch: Mon-Fri 11:30am -2:30pm Dinner: 5:30-9pm Parking: Parking Lot

S M A L L P L AT E S

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

CHAR SIU MARINATED ALASKAN BLACK COD .......................... $14.00 Chinese Vegetables and Cilantro-Soy Vinaigrette MASAMI KOBE BEEF PHO STYLE ..... $15.00 Crispy Rice Noodles, Sprouts, Basil, Cilantro, Jalapeños and Pho Demiglace

; CATERING SERVICES AVAILABLE ; 1 ROOM, ACCOMMODATE UP TO 60 INDOOR SEATED

Contact Name: Royce Mori (408) 725-1990 rmori@theredcrane.com

EXTRAS: • BUSINESS LUNCHES • CASUAL ATTIRE • FAMILY FRIENDLY • GIFT CARDS • VEGETARIAN FRIENDLY 64

SUSHI “Since opening in the fall of 2007, this contemporary Asian dining destination has been winning fans with its fresh, innovative fare. Modern creations draw from all parts of Asia, but the real star here is the restaurant’s artful sushi – which is creatively presented yet retains sushi’s traditional flavors.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

D-PESTO ROLL................................. $11.00 Tuna, Yellowtail, Salmon Cucumber roll w/Japanese Pesto BS ROLL.......................................... $11.00 Japanese Scallops, Green Onion, Smoked Bacon, Garlic Chips RED CRANE SASHIMI...................... $15.00 Maguro, Hamachi, Sake, Hirame, Ama-Ebi, Toro, and Shiro Maguro Sashimi with original sauces to accompany

Mind Your Table Manners

• Unless it’s chicken wings, pizza or other traditional finger food (including sushi), never use your fingers to eat or push food onto utensils. Putting them in your mouth, or picking your teeth at the table, is also unseemly. • Unless offered, do not eat the last bites of shared dishes – you might come across as greedy and self-absorbed.

What if momma didn’t teach you right?

• Don’t eat off anyone’s individual plate but your own without permission. • Your napkin is a fabulous ally throughout any meal. Place it in your lap as soon as you sit down, and use it frequently. If a bite of something doesn’t agree with you, discard it discreetly into your napkin and ask for a fresh one.

BY JOANNA CURRIER

top us if this sounds familiar: You’re dining out, the restaurant is romantic, cuisine and presentation lovely – aside from the food visible in your date’s perpetually open mouth. You try to avert your gaze when, without warning, they reach over and finger-swipe some sauce off your plate. Or eat the last piece of bread. Or cause a scene about the absence of barbecue sauce on the table. Uh, check, please? It’s no accident that so many dates, deals and job interviews often include a meal. Hardheaded or oblivious slobs may find the idea of table manners pretentious, but the truth is that improper table etiquette can be a real deal breaker, be it romantically, culturally or professionally. Why? Because whether your background is blueblood or backwoods, table manners involve much more than which fork to use – they reflect your level of respect for the people around you. Some quick basics that can quickly and easily up your perceived class factor:

Mantra

• Hold any wine glass by the stem – it prevents the warmth of your hand and fingertips from changing the temperature of the wine (not to mention, prevents unsightly finger marks). • When eating soup, spoon it gently away from you, towards the center of the table, rather than towards your lap. • When finished with a meal, place the utensils together at the center of the plate. • Don’t rush through a dish. Take small bites to avoid embarrassing mouthfuls or messes. Never, ever eat with your mouth open or talk with your mouth full.

PALO ALTO

• And remember: Truly elegant people refrain from judging or embarrassing anyone at a table. Don’t openly criticize what you feel are poor manners – instead, lead by example, while creating a feeling of welcome and warmth. TW

MANTRA RESTAURANT & LOUNGE

www.mantrapaloalto.com 632 Emerson Street, Palo Alto

Phone: (650) 322-3500 (650) 322-3502

Executive Chef: Sachin Chopra Cuisine Type: California/Indian ; RESERVATIONS RECOMMENDED ; WALK-INS OK ; OPENTABLE.COM

Lunch: Tues-Fri 1:30am-2:30pm Dinner: Sun-Wed 5-10pm, Thu-Sat 5-11pm Happy Hour: Daily 4:30-6:30pm, 9:30pm-Close Daru Lounge Hours: Open during lunch hours Sun-Mon 4:30-10pm, Tues- Wed 4:30-11pm, Thu–Sat 4:30-12pm Parking: Parking Lot

ENTERTAINMENT:

EXTRAS:

“The gold wallpaper, cherry wood veneers, and occasional

Monthly Wine Tasting

• AWARD WINNING RESTAURANT • AWARD WINNING WINE LIST • BAR SCENE • BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE WINE LIST • FAMILY FRIENDLY • FULL BAR • GIFT CARDS • LATE NIGHT DINING • LIVE ENTERTAINMENT • LOUNGE ENTERTAINMENT • LOUNGE ATMOSPHERE • OUTDOOR DINING • PERSONAL WINE (CORKAGE FEE) • PRE FIXE MENU • PRIVATE DINING • ROMANTIC • SEASONAL MENU • TAKEOUT AVAILABLE • VEGETARIAN FRIENDLY • WINE BAR • WINE SPECTATOR AWARD • WINE TASTING • ZAGAT RATED

live jazz hint that this isn’t your typical Indian restaurant.

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE ; FULL SERVICE CATERING SERVICES, ON PREMISE/OFF PREMISE SERVING ; ELEGANT CALIFORNIA CUISINE WITH A DASH OF INDIA ; 3 ROOMS, ACCOMMODATE UP TO 120 INDOOR SEATING, 200 INDOOR STANDING Contact Name: Mag Patt/Ashwani Dhawan mag@mantrapaloalto.com/ashwani@mantrapaloalto.com (650) 322-3500

Executive chef Sachin Chopra has created a winning menu that juxtaposes the Indian and California tastes, ranging from appetizers like golden cumin cauliflower soup to entrees like mustard and roasted Kashmiri cayenne pepper marinated sea bass filet on a bed of leeks and fresh vegetables. Equally pleasing are the elegant 78-seat dining room and Dual Happy Hour ($3 beer, $5 cocktails and almost half off bar food) at the sleek Daru Lounge.” ~The Wave Magazine

APPETIZERS PANEER CUBOID ............................ $10.00 Fenugreek marinated cube of Paneer, stuffed with pickled Mushroom Duxelle, Seviyan crust, Daikon and Lychee Salad, Roasted Pepper Coulis SMOKED CHEESE AND POTATO SOUP $9.00 Slow cooked Potato, Leek and Aged Vermont Cheddar Cheese Soup served with Cavair Chantilly and Peruvian Potato Match Sticks CINNAMON SHRIMP LOLLIPOPS..... $12.00 Ginger and Green Chili Spiked Shrimp Lollipops, served over Cucumber, Daikon Root, Alfalfa Sprouts and Fennel Salad ENTREES MANTRA’S CALIFORNIA RENDITIONS SMOKED CHILI BUTTER FISH ...........$23.00 Chili Marinated Butter Fish, Tomato, Mozzarella-Basil Biryani, Saffron Coconut Milk Nage CUMIN & POMEGRANATE SHORTRIBS $24.00 Cumin & Pomegranate Flavored Braised Short Ribs, Saffron-Andouille Butter Beans, Garlic Bok Choy SMOKED CHILI ORGANIC TOFU .....$20.00 Chili Marinated Organic Tofu Served With Tomato, Mozzarella, Basil Biryani-Tomato Saffron Coconut Milk Sauce MANTRA CLASSICS MANTRA BHUNA LAMB ................. $18.00 Sauteed Chunks of Lamb marinated with Star Anise & Fennel, served with Salt, Ajwain and Saffron Parantha and thinly sliced Onions

Monthly Wine Tasting

Taste ﬁve wines from top wineries from California and around the world. Featured wineries include Fogarty, Ridge, Far Niente, Joseph Drouhin, Rothschild. All for $29/person (inclusive of tax & gratuity)

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

MOUNTAIN VIEW

CASCAL RESTAURANT *HEATED OUTDOOR PATIO *WALKING DISTANCE TO PERFORMING ARTS CENTER

Bar • Tapas • Bodega www.cascalrestaurant.com 400 Castro St., Mountain View

Phone: (650) 940-9500 Fax: (650) 940-9512 ; RESERVATIONS RECOMMENDED / WALK-INS OK ; OPENTABLE.COM

ENTREES PAELLA CASCAL.............. $22 SMALL $39 LARGE Saffron rice, chicken, pork, chorizo sausage, shrimp, mussels, clams, smoked paprika sofritto, peas, piquillo peppers

Lunch and Dinner Daily: Happy Hour: Mon-Fri Sun-Thu: 11:30am-10pm 3:30-6:30pm Fri-Sat: 11:30am-11pm Parking: Lots, FREE

MOROCCAN LAMB & COUSCOUS......$21 Slow-braised lamb shoulder in Moroccan spices, cinnamon couscous, grilled vegetables

ENTERTAINMENT: Latin Styles Friday Nights: Live Flamenco Guitarist James Robinson, Fri 9:30pm-12:30am, Sat 9pm-Midnight

DESSERTS WARM PIÑA COLADA CHEESECAKE......$7 Coconut infused “three milk” cake with fresh fruit salsa, and meringue topping

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS: ; CATERING SERVICES AVAILABLE

S P E C I A LT Y C O C K TA I L S

Contact Name: Don Durante (650) 940-9500 don@cascalrestaurant.com

CASCAL MOJITO .............................. $7.50 The Cuban classic! Made with Flor de Cana rum, fresh mint, sugar, soda water and lime

EXTRAS: • AWARD WINNING RESTAURANT • BAR SCENE •BUSINESS LUNCHES •EXTENSIVE WINE LIST • FAMILY FRIENDLY • FULL BAR • GIFT CARDS • LATE NIGHT DINING • LIVE ENTERTAINMENT • OUTDOOR DINING • PERSONAL WINE (CORKAGE FEE $15) • PRE-EVENT DINING • ROMANTIC • SEASONAL MENU • TAKEOUT

“Vibrant interior colors create a lively setting for Cascal’s huge, Latin-influenced tapas menu. If you don’t feel like sharing, feel free to choose from the full menu, which has a trio of ceviche dishes, plus several varieties of seafood paella.” ~The Wave Magazine

MOUNTAIN VIEW

TAQUERIA LA BAMBA #1 SUPER BURRITOS ......................... $6.10 Choice of Meat with Rice, Beans, Onion, Cilantro, Salsa Fresca, Cheese, Sour Cream & Guacamole (Jalapeños and Lettuce optional)

2058 Old Middlefield Way, Mountain View

Phone: (650) 965-2755 Fax: (650) 965-2779 152 Castro St., Mountain View

#2 REGULAR BURRITOS..................... $5.10 Choice of Meat with Rice, Beans, Onion, Cilantro, Salsa Fresca

Phone: (650) 965-4753 Fax: (650) 965-4754

#3 VEGETARIAN BURRITOS.............. $6.00 Rice, Beans, Onion, Cilantro, Salsa Fresca, Cheese, Sour Cream, Guacamole (Jalapeños and Lettuce optional), Choice of Flour, Wheat or Spinach Tortilla

Mon - Fri 10am - 9:30pm Sat - Sun 10am - 9pm Parking: Parking Lot

#4 TACOS........................................ $1.85 Choice of Meat with Onion, Cilantro and Salsa Verde, OR Special Vegetarian Taco (.50 extra)

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

#5 QUESADILLA ZUIZA..................... $5.10 15” Flour Tortillas Topped with Cheese, Salsa Fresca and Diced, Grilled Steak

; CATERING SERVICES AVAILABLE

Contact Name: Leo Munoz

#6 NACHO PLATE ............................$5.25 Chips, Salsa Fresca, Guacamole, Sour Cream, Cheese (Jalapenos optional) – extra Meat add $2.00

(650) 965-2755 taquerialabamba@gmail.com

EXTRAS: • AWARD WINNING RESTAURANT • CASUAL ATTIRE • FAMILY FRIENDLY • TAKEOUT AVAILABLE TAKEOUT AVAILABLE “Taqueria La Bamba is…half Mexican and half Salvadorean and puts a full-time emphasis on cooking.” --- Times Tribune “The best food value in the Bay Area” --- San Jose Mercury News “A purveyor of some of the best Mexican Cuisine in Northern California” --- Metro Menu “Want Authentic Mexican? La Bamba’s got your number” --- Oakland Tribune “Try Traditional Mexican Fare at La Bamba” --- The Times/Time Out “Best Burrito in Mountain View in 2007” --- Mountain View Voice 66

TA PA S SPANISH TAPAS SAMPLER ....................$23 Serrano ham, eggplant tian, calamari salad, marinated shrimp, Serrano ham stuffed dates, marinated carrots and tuna escabeche salad, mussels vinaigrette, smoked trout stuffed piquillo pepper, Basque “pinxtos” brochette, fried almonds, olives, anchovy tapenade, stuffed hard cooked eggs

#7 TAMALES .................................... $1.85 Home Made Tamales (Sabrosos), Stuffed with Pork or Chicken #8 PUPUSAS..................................... $1.85 Home Made Tortillas Stuffed with Cheese only, OR Cheese & Fried Pork

“Tucked away in this tiny taqueria are some of the biggest burritos this side of Texas. La Bamba’s super burrito comes with all the traditional xings, such as meat, beans, rice, cheese, sour cream and guacamole, and is big enough to feed two hungry people.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

20th Anniversary 1988-2008

MOUNTAIN VIEW

AMARIN THAI APPETIZERS

www.amarinthaicuisine.com Three Locations:

FRESH ROLLS Chicken Satay, cucumber, lettuce, carrot, green onion, wrapped with rice or flour paper.

174-176 Castro St., Mountain View (650) 988-9323 5205 Prospect Rd., San Jose (408) 253-8424 4300 Great America Pkwy. Ste. 180, Santa Clara (408) 988-2982 ; RESERVATIONS RECOMMENDED

SALADS ROASTED DUCK SALAD Roasted Duck mixed with Thai herbs and spicy dressing.

Lunch: Mon-Fri 11am-3pm, Sat-Sun Noon-3:30pm Dinner: Mon-Thu 5-10pm, Fri 5-10:30pm, Sat 4:30-10:30pm, Sun 4:30-10pm

ENTREES RACK OF LAMB WITH YELLOW CURRY

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

MANGO CHICKEN WITH CASHEW TAMARIND PRAWN WITH SUGAR PEAS

; FULL SERVICE CATERING FOR WEDDINGS AND SPECIAL EVENTS ; FRESH FOOD, ON TIME, A DECORATIVE PRESENTATION ; 1 ROOM , 130 INDOOR SEATING, 75 OUTDOOR SEATING

SCALLOPS Grilled scallop, topped with young green pepper, corn, bell pepper, onion, cilantro and garlic.

EXTRAS:

SALMON Deep-fried filet salmon, topped with mixed Thai herbs, ground-roasted rice, chili powder and lime.

• AWARD WINNING RESTAURANT • BAR SCENE • BUSINESS LUNCHES • FAMILY FRIENDLY • FULL BAR • GIFT CARDS • OUTDOOR DINING • PERSONAL WINE (CORKAGE FEE) TAKEOUT AVAILABLE • VEGETARIAN DINING

V E G E TA R I A N CORN CAKE WITH CUCUMBER SALAD

VOTED BEST THAI RESTAURANT FOR SEVEN YEARS IN A ROW!

SOM-TUM (GREEN PAPAYA SALAD)

“Amarin means ‘I shall live forever’ in Thai, and you’re bound to feel immortal after a dish

EGGPLANT SIZZLING WITH GREEN CURRY

of their spiced catfish in a red curry sauce. These bright, casual eateries are also known for their house special fried rice, served in an open pineapple shell.” ~The Wave Magazine

PALO ALTO

THAIPHOON RESTAURANT APPETIZERS, SOUPS, SALADS TOM YUM KAI..... $4.25 BOWL $11.25 POT Chicken, mushrooms and cilantro simmered in hot and sour flavored broth with lime juice, lemongrass and crushed of roasted pepper. (med.)

www.thaiphoonrestaurant.com 543 Emerson St., Palo Alto (between University & Hamilton)

Phone: (650) 323-7700

GREEN PAPAYA SALAD .....................$8.25 Shredded green papaya, marinated with shrimps, tomatoes, green bean, peanuts, chili ’n lime juice

Executive Chef: Wanna Vongampai Cuisine Type: Thai ; RESERVATIONS RECOMMENDED ; WALK-INS OK

ENTREES YELLOW CURRY CHICKEN .................$7.95 Yellow curry; Chunks of chicken simmered in coconut milk, potatoes, and onion

Lunch: Mon-Sat 11am-3pm Dinner: Sun-Thu 5-9:30pm, Fri-Sat 5-10pm Parking: Parking Lot

PRAWNS WITH THAI BASIL ............. $12.75 Tiger pawns sautéed with garlic, sweet onion, peppers, and Thai basil

BANQUET / PRIVATE DINING / CORPORATE FUNCTIONS:

PAD THAI - SHRIMP, CHICKEN OR VEGETARIAN 7.50 TO $8.25 Rice noodle pan fried with your choice of chicken or broccoli, chili powder, egg, green onions, bean sprouts and peanuts

; CATERING SERVICES AVAILABLE ; ENTIRE MENU AVAILABLE FOR CATERING ; INDOOR AND OUTDOOR SEATING

THAI LEMONGRASS CHICKEN...........$7.95 Lemongrass marinated with chicken stir-fry with long beans and plum sauce

Contact Name: Tom Vongampai (650) 323-7700 food@thaiphoonrestaurant.com

EXTRAS: AWARD WINNING RESTAURANT• BUSINESS LUNCHES • CASUAL ATTIRE • EXTENSIVE BEER LIST • EXTENSIVE WINE LIST • FAMILY FRIENDLY • FULL BAR • GIFT CARDS • OUTDOOR DINING • PERSONAL WINE (CORKAGE FEE $10) • ROMANTIC • TAKEOUT AVAILABLE • VEGETARIAN FRIENDLY

“Owner Tom Vongampai grew up eating delicately spiced, fresh, healthy Thai food, and his goal with Thaiphoon was to bring his childhood cuisine to life – so he hired his mother as the executive chef. Where some Thai restaurants under-spice or over-sweeten their dishes,

DESSERT FRIED BANANA WITH HOMEMADE COCONUT ICE CREAM $4.50

Thaiphoon’s dishes reach an elegant balance. Try your dishes with brown Jasmine rice instead of white. It’s healthier, and adds a subtle nutty flavor.” ~The Wave Magazine THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Picnic Perfection

the urge to jump in the car on an idyllic spring day and head to their favorite picnic spot. Because what makes a better setting for a fine gourmet feast than the great outdoors?

An extravagant Northern California-style spread for the ultimate springtime picnic.

THE ULTIMATE PICNIC BASKET

hose sunny spring days just begging for a picnic are not too far away. So we approached the Draeger’s gift basket department and asked what they’d put in the “perfect picnic basket” – though it soon became clear that such a thing is difficult to define. What’s perfect is really subjective, and at Draeger’s, each picnic or gift basket is tailored to the customer’s tastes, occasion and budget. Want a Russian-inspired picnic? They can add some Sevruga caviar at $170 an ounce. Perhaps you’d like a spread reminiscent of springtime in Paris? Selections can be made from Draeger’s huge array of French cheeses, chocolates and wines. Want a British-themed basket? They might include Walker’s Shortbread, high-grade Earl Grey tea, a Versace teacup, a jar of Marmite, and Devonshire some cream. We decided to keep it local, so Draeger’s put together a basket showcasing the wonderful fare grown and produced here in Northern California. This sumptuous spread is ideal for any food and wine lover who feels

BASKET:

Optima handwoven willow basket from England includes plates, wine glasses, knife, fork and spoon sets for four, cotton napkins and tablecloth, and a cruet set.

PRODUCTS: Silver Oak cabernet from Napa Pahlmeyer chardonnay from Napa Cowgirl Creamery and Cypress Grove cheeses Lulu of San Francisco truffled artichoke tapenade Fresh baguettes from Draeger’s award-winning bakery Boar’s Head golden classic ovenroasted boneless skinless chicken breast Boar’s Head maple glazed honey coat ham

Columbus Salame Company dry coppa and prosciutto Napa Valley Olive Company pitted olive medley Charles chocolates from Emeryville Slice of chocolate decadence cake and an individual mango mousse cake Half dozen chocolate-dipped strawberries from Draeger’s bakery Assorted seasonal fruit

The total price for this delectable picnic basket is around $950. This includes the $300 basket, which you’ll have for all future picnic outings. You can downgrade by choosing a less luxurious basket and table setting, or more budget-friendly wines. Or you can upgrade, adding Cristal champagne for $300, or a cheese board and

MOUTAIN VIEW

accoutrements, including the Global cheese knife for $60. Head to www.draegers.com for a selection of other baskets, such as their Wine and Cheese Connoisseur for $119, or custom-make your own “perfect picnic.” TW Our thanks to Esther Brooks, manager of the Draeger’s San Mateo Gift Basket Department, for putting together this ultimate picnic basket.

3TA APPETIZERS CRAB CAKE COCONUT PRAWNS With Hearth of Romaine, Herbs, Cashew and Tamarind Sauce

156 Castro St., Mountain View

Phone: (650) 988-1382

GREEN PAPAYA SALAD With Peanut Crusted Prawns with Spicy Lemon Dressing*

Cuisine Type: Thai Modern ; RESERVATIONS RECOMMENDED

ENTREES

Lunch: Mon-Fri 11:30am-2:30pm Dinner: Mon-Thu 5-9:30pm, Fri-Sat 4:30-10pm Closed Sundays Parking: Parking Lot

DRUNKEN LEMONGRASS CHICKEN Grilled and served w/Asparagus, Chili & Garlic Sauce SMOKED DUCK BREAST CURRY With Grilled Pineapple, Peas & Red Curry HONEY GLAZE BABY BACK RIBS

BANQUET / PRIVATE DINING / RESAURANT RENTAL / CORPORATE FUNCTIONS / CATERING SERVICES AVAILABLE:

FILET MIGNON TAMARIND DANCING PRAWNS WILD KING SALMON WITH RED AND GREEN CURRY BEURRE BLANCE

; Catering services on and off premises ; Full service for weddings and special events

SEARED SCALLOP WITH JALAPENO SALSA

(650) 988-1382

EXTRAS: BEST NEW RESTAURANT OF THE YEAR 2007 – MOUNTAIN VIEW VOICE • FULL BAR • EXTENSIVE WINE LIST • BUSINESS LUNCHES • PRIVATE PARTIES • OUTDOOR DINING • VEGETARIAN FRIENDLY • GIFT CARDS • TAKEOUT AVAILABLE

“From their extensive experience, 3ta believes a successful personal or private event combines beautiful settings with delicious and savory dishes. They take great pride in each and every event that they plan and cater. Their goal is to exceed their client’s expectations and create an event to remember – from small casual gatherings that require only a drop-off service to extravagant full service events. They offer delicious food coupled with stunningly presented buffets.” ~The Wave Magazine

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

the best STEAK Any where has come to San Jose.

Savor the Good Life

™

Dinner Nightly • Bar 12•21 • Private Boardroom Dining

NOW OPEN

SAN JOSE

177 Park Avenue • 408-947-7000

SAN FRANCISCO 400 Post Street • 415-986-5830 mortons.com THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

» FEATURE

Dining

» FEATURE » BANQUET LOCATIONS » CATERING

70 76 78

The finished salsa gracing some marisco tacos

Original Salsa

DINING

A simple way to add fresh, creative flair to a casual meal. BY JOSIAH SLONE

imply put, the word “salsa” is Spanish for sauce. For me, salsa is also the chunky red stuff I inhaled at a frenetic pace as a kid, while waiting for my enchilada combination plate to arrive at various Mexican restaurants. Since the times of my childhood, salsa has evolved beyond the classic red stuff. Fresh and flavorful, modern salsas are great workhorse accompaniments for casual meals. Some obvious applications come to mind. Simple grilled meat or fish becomes instantly sexy when topped with some fabulous salsa. Add a fresh salad, and an easy weekday meal materializes. Need appetizers for a dinner party? Not a problem. Some crunchy crostinis (made from thinly sliced baguette), a thin slice of ahi tuna or a poached prawn, a dollop of some variety of salsa and, presto, you’re a culinary genius. You get the idea. 70

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Let’s look at the anatomy of a salsa. Typically, it is a combination of various diced vegetables and/or fruits. Generally there are one or two main ingredients, plus several supporting characters. The salsa is completed with a small amount of liquid (such as vinegar, lemon or lime juice) and possibly some oil, herbs and spices. The ingredients are mixed together and allowed to marinate for a period of time, which allows the flavors to meld – because a salsa should be a harmonious combination of integrated flavors.

and can be used either raw or roasted, depending on the flavor you are looking for (roasted tomato salsa is great with grilled steak). When tomatoes are at their peak of ripeness and flavor in the summer, there is no reason not to use raw tomatoes. Other than tomatoes, there is an endless array of other fruits that are suitable for “salsafication.” The caveman in that GEICO commercial seemed to be a fan of the “Roast duck with the mango salsa.” Although mango is probably the most popular fruit based salsa,

Tomatoes are the most common main ingredient,

MIX AND MATCH SALS-A-MATIC Check the appropriate boxes to create your personal salsa. Simply chop, combine and enjoy. MAIN INGREDIENTS

SUPPORTING CHARACTERS OIL/ACID (PICK A FEW)

(PICK AT LEAST ONE ACID)

HERBS AND SPICES

Raw tomatoes Roasted tomatoes Mangoes Cucumber Roasted red peppers Corn Cooked black beans Papaya Strawberries Citrus segments Peaches

Onions (red or white are best) Garlic (a little goes a long way) Shallots (milder) Jalapeño peppers (spicy) Serrano peppers (more spicy) Habanero peppers (four alarm hot!)

Lime juice Lemon juice White wine vinegar Balsamic vinegar Tabasco (sour and spicy) Canola or olive oil

Sea salt (always!) Black pepper Cayenne pepper Cumin Cilantro Basil Tarragon Chives Mint

(PICK ONE OR TWO)

DINING: FEATURE

DINING

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DINING: FEATURE

DINING F E AT U R E 70

I am a big fan of strawberries, papaya, cucumber, as well as citrus segments. The possibilities are endless. For some contrast and balance, you will need some supporting ingredients in the salsa. I recommend using something from the onion family – red onions and shallots are my favorites. If you ask most Mexican grandmothers, they’ll probably tell you to use white onions (as they have for generations). For some added zing, spicy peppers are a must. Jalapeños are a good start, and if you don’t use the seeds, they aren’t too spicy. If you are a masochist, upgrade to habaneros. Garlic can be a good thing with tomato-based salsas. In order to integrate the flavors, acidic ingredients and oil are there to help. I tend to use citrus (lime) and a few drops of vinegar to brighten up most salsas. If you want a smoother mouth feel, a small amount of oil is a must. Olive oil seems to work well with most tomato-based salsas. Sea salt is an essential addition, as it helps balance the sweet, spicy and sour components of most salsas. Dry spices can also be used to add some good background flavors. Keep in mind, they will become stronger after the salsa marinates, so use them sparingly until you know how they’ll react. Herbs provide a counterpoint to all the other flavors. Cilantro is a classic, but I have made some great salsas with basil, mint and other herbs. Be creative! Remember, with a little bit of imagination and some fresh ingredients, you can create your own personal salsa. Newfangled salsas aside, I have included a recipe for an old-school tomato salsa that reminds me of my childhood. Enjoy.

RECIPE: MY TOMATO SALSA INGREDIENTS 3 large ripe tomatoes 1 large shallot 1 clove garlic

1 teaspoon sea salt 1 jalapeño 1 lime

1 tablespoon olive oil 1/8 teaspoon cumin 2 tablespoons fresh cilantro

DINING

METHOD

Step 1 Dice the tomatoes and shallots. 72

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DINING: FEATURE

2700 Mission College Blvd, Santa Clara

408.970.6104

parcel104.com

DINING

Marching Band 5pm Follow us as we begin our celebration and join us to continue with Live Music, appetizers and party favors from 6 pm to 10 pm at 3055 Olin Ave. in Santana Row 408-249-8000 RSVP by email to: info@rouxkitchen.com THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DINING: FEATURE

DINING F E AT U R E

Step 2 Smash the garlic with the side of your knife. Use the side of your knife to mash it with the salt.

Step 3

DINING

Remove seeds and mince the jalape単o.

Step 4 Combine all the diced ingredients in a bowl with the lime, cumin and olive oil. Allow salsa to marinate for 15 minutes before serving.

Josiah Slone is the chef /owner of Sent Sovi in Saratoga. His restaurant is located at 14583 Big Basin Way. Phone (408) 867-3110 or go to www.sentsovi.com for more information. 74

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DINING: FEATURE

Oceanfront Dining On-Site Brewery Fresh Seafood Fire Pits Cocktails & Wine Live Music & Dancing

HALF MOON BAY BREWING COMPANY

4 Miles North of Half Moon Bay

390 Capistrano Road Princeton-by-the-Sea 650.728.BREW www.hmbbrewingco.com

DINING

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DINING: BANQUETS

DINING

» BANQUET LOCATIONS

BANQUET

HOTELS DOLCE HAYES MANSION

200 Edenvale Ave., San Jose (408) 362-2328 http:// hayesmansion.dolce.com

Contact: Sales and catering department Number of Rooms: Indoor 25, Outdoor 3 Capacity: 500 for dinners, 750 for meetings Catering: Onsite Event type: Conferences, weddings, private parties Amenities: Dance floor, spa, valet HILTON SAN JOSE

300 Almaden Blvd., San Jose (408) 287-2100 www.hilton.com

Contact: Lucy Phung Number of Rooms: Indoor 7, Outdoor 1 Capacity: 10 to 400 Catering: Onsite Event type: Weddings, conventions, private parties, corporate meetings Amenities: AV Company, fullservice bar, dance floor HOTEL DE ANZA

233 W. Santa Clara St., San Jose (408) 286-1000 www.hoteldeanza.com

Contact: Michelle Armenta Number of Rooms: Indoor 4, Outdoor 1 Capacity: 150 to 200 Catering: Onsite Event type: Corporate events, private parties, weddings, nonprofit events Amenities: Valet, event coordinator, full-service bar HOTEL LOS GATOS

210 E. Main St., Los Gatos (408) 335-1700 www.hotellosgatos.com

Contact: Heather Jones Number of Rooms: Indoor 6 Capacity: 175 Catering: Onsite Event type: Corporate events, private parties, weddings Amenities: Full audiovisual, kosher food, full-service spa MARIANI’S INN AND RESTAURANT

DINING

2500 El Camino Real, Santa Clara (408) 243-1431 www.marianis.com

Contact: Susan Ventura Number of Rooms: Indoor 6, Outdoor 1 Capacity: 400 Catering: Onsite and offsite Event type: Weddings, corporate events, private parties, funerals Amenities: Dance floor, audiovisual equipment, champagne fountain and ice carvings THE PRUNEYARD PLAZA HOTEL

1995 S. Bascom Ave., Campbell (408) 558-4299 www.pruneyardplazahotel.com

Contact: Elana Isaykina Number of Rooms: Indoor 5, Outdoor 2 Capacity: 4 to 100 Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Audiovisual equipment, wedding coordinator, business center

LOCATIONS

SOFITEL

IMPROV

223 Twin Dolphin Dr., Redwood City (650) 598-9000 www.sofitel.com

62 S. Second St., San Jose (408) 280-7475 www.improv.com

Contact: Scott Panco Number of Rooms: Indoor 16 Capacity: 600 Catering: Onsite Event type: Weddings, private parties, business/corporate events Amenities: Onsite audiovisual company, valet parking, shuttle services to and from airport

Contact: Justin McClure Number of Rooms: Indoor 1 Capacity: 20 to 400 Catering: Onsite Event type: Weddings, corporate events, private parties, nonprofit functions Amenities: Audiovisual capabilities, state-of-the art lighting, live stand-up comedy

STANFORD PARK HOTEL

100 El Camino Real, Menlo Park (650) 322-1234 www.woodsidehotels.com

Contact: Christine Escobar – Catering Manager Number of Rooms: Indoor 6, Outdoor 1 Capacity: 300 Catering: Onsite Event type: Weddings, private parties, business and corporate functions Amenities: Valet services, dance floor, full bar TOLLHOUSE HOTEL

140 S. Santa Cruz Ave., Los Gatos (408) 395-7070 www.tollhousehotel.com

Contact: Jennifer Van Every Number of Rooms: Indoor 5, Outdoor 1 Capacity: 22 to 160 Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Event coordinator, audiovisual equipment, free parking

NIGHTLIFE AVALON

777 Lawrence Expwy., Santa Clara (408) 241-0777 www.nightclubavalon.com

Contact: Mike Jafari, Julia Jafari Number of Rooms: Indoor 3 Capacity: 20 to 700 Catering: Onsite Event type: Corporate parties, private parties, concerts, weddings Amenities: Wedding coordinators, audiovisual equipment, 1,400-sq.foot dance floor DAVE & BUSTER’S

940 Great Mall Dr., Milpitas (408) 957-9215 www.daveandbusters.com

Contact: Ashley Holmberg Number of Rooms: Indoor 7 Capacity: 25 to 490 Catering: Onsite Event type: Corporate meetings, private parties, weddings, reunions Amenities: Audiovisual equipment, three bars, wide assortment of state-of-the-art videogames FIREHOUSE GRILL

111 S. Murphy Ave., Sunnyvale (408) 773-9500 www.firehousegrill.com

Contact: Marcus Belardes Number of Rooms: Indoor 2, Outdoor 1 Capacity: 435 Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Full bar, PA system, live music

SOFA LOUNGE

372 S. First St., San Jose (408) 439-1143 (408) 294-7632 www.sofaloungesj.com

Contact: Tim Littlefield, Michael Borkenhagan Number of Rooms: Indoor 1 Capacity: 300 Catering: Onsite and offsite Event type: Weddings, corporate events, private parties Amenities: Live music/DJ, dance floor, drink packages SOUTH FIRST BILLIARDS

420 S. First St., San Jose (408) 206-4884 www.sofapool.com (mention The Wave and get 10 percent off)

Contact: Jesille Kuizon Number of Rooms: Indoor 5 Capacity: 870 Catering: Onsite Event type: Weddings, corporate events, private parties, seminars Amenities: 29 pool tables, big screen television (18-inch), full bar VAULT ULTRA LOUNGE

81 W. Santa Clara St., San Jose (408) 298-1112 www.vaultultralounge.com

Contact: Mauricio Mejia Number of Rooms: Indoor 4 Capacity: 450 Catering: Offsite Event type: Weddings, corporate events, private parties Amenities: Full bar, bottle service, audiovisual equipment V BAR

355 Santana Row, San Jose (408) 551-0010 www.hotelvalencia.com

Contact: Alejandra Breach, Debra Diedrich Number of Rooms: Indoor 4, Outdoor 2 Capacity: 200 inside, 300 outside Catering: Onsite Event type: Conferences, weddings, private parties, corporate events Amenities: Valet parking, audiovisual equipment

GOLF COURSES CINNABAR HILLS GOLF CLUB

23600 McKean Rd., San Jose (408) 323-7857 www.cinnabarhills.com

Contact: Monique Young Number of Rooms: Indoor 1 Capacity: 250 Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Full bar, dance floor, audiovisual equipment 78

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DINING: BANQUETS

WINNER Best of CitySearch: Silicon Valley Best of Metro The Wave Magazine Readersâ&#x20AC;&#x2122; Choice

Fresh Angus Burgers

Santa Teresa 6041 Snell AVENUE s Willow Glen 1411 Bird AVENUE s www MOJOBURGEr COM

2 MiniMoâ&#x20AC;&#x2122;s $ 00 .OT GOOD WITH ANY OTHER OFFER s %XP

! New

BBQ or Ranch Chicken Wrap

FREE with any purchase

/NE PER VIST PER CUSTOMER s %XP

Our specialties are Tapas, Paella and Sangria Try Our Selection Of Best Spanish Wines 62 W Santa Clara St. San Jose, Ca 95113 Tel/ Fax: 408.298.4400

DINING

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DINING: BANQUETS

DINING

» BANQUET LOCATIONS

BANQUET

Amenities: Audiovisual equipment, valet parking, full bar

COYOTE CREEK GOLF CLUB

One Coyote Creek Dr., San Jose (408) 463-1800 x109 www.coyotecreekgolf.com

Contact: Mary Atherton Number of Rooms: Indoor 1 Capacity: 200 inside, 100 on terrace Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Audiovisual equipment, full bar, dance floors

"C F 1?H> 0?;>

DAVID’S RESTAURANT @ SANTA CLARA GOLF AND TENNIS CLUB

5151 Stars and Stripes Dr., Santa Clara (408) 986-1666 x21 www.davidsbanquetfacility.com

Contact: Jean Number of Rooms: Indoor 7, Outdoor 1 Capacity: 50 to 500 Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Audiovisual equipment, dance floor, complimentary flowers SARATOGA COUNTRY CLUB

21990 Prospect Rd., Saratoga (408) 253-0340 www.saratogacc.com

Forget the scissors, don’t bother tearing out another coupon! Just dial the toll-free number listed from your cell phone and we’ll send you the coupon as a text message. Then just show your phone for great savings!

AZUCAR 888 - 377 - 9050 71 E. San Fernando St., San Jose (408) 293-1121

RECEIVE $10 OFF THE PURCHASE OF 2 DINNER ENTREES.

BELLA MIA 888 - 377 - 9053 58 S. First Street, San Jose (408) 280-1993

DINING

DINNER: RECEIVE $10 OFF THE PURCHASE OF TWO DINNER ENTREES OR $5 OFF TWO LUNCH ENTREES.

FAHRENHEIT ULTRA LOUNGE & RESTAURANT 888 - 377 - 9054 99 E. San Fernando St., San Jose (408) 998-9998

RECEIVE 10% OFF YOUR FINAL BILL FOR LUNCH OR DINNER.

HABANA CUBA RESTAURANT 888 - 377 - 9055 238 Race Street, San Jose (408) 998-2822

PIZZ’A CHICAGO IN SAN JOSE 888 - 377 - 9061 155 W. San Fernando St., San Jose (408) 283-9400

RECEIVE 10% OFF YOUR TOTAL BILL, EXCLUDING ALCOHOL, TAX AND GRATUITY.

RECEIVE 15% OFF YOUR BILL, UP TO $10. RESTRICTIONS:

HAWGS SEAFOOD BAR

TANDOORI OVEN

888 - 377 - 9058 150 S. Second St, San Jose (408) 287-9955

RECEIVE A FREE APPETIZER WITH PURCHASE OF 2 ENTREES & 2 BEVERAGES

ONE COUPON PER TABLE EXP 9/15/07

MORTON’S THE STEAKHOUSE 888 - 377 - 9060 177 Park Ave., San Jose (408) 947-7000

RECEIVE A FREE DESSERT W/ DINNER.

ONE COUPON PER TABLE

Offers subject to change. Most national cell phone carriers supported. Standard text messaging rates apply.

NOT VALID WITH ANY OTHER OFFERS.

888 - 377 - 9063 150 S. First St. #107, San Jose (408) 292-7222

LUNCH: FREE SODA WITH PURCHASE OF ANY ENTREE OR WRAP.

LOCATIONS

Contact: Linda Thibeault Number of Rooms: Indoor 7 Capacity: 275 Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Dance floor, audiovisual equipment, valet parking SUMMITPOINTE GOLF COURSE

1500 Country Club Dr., Milpitas (408) 262-2500 ext. 225 http://summitpointe. americangolf.com

Contact: Melanie Laspina Number of Rooms: Indoor 1, Outdoor 1 Capacity: 120 Catering: Onsite Event type: Weddings, private parties, memorials, tournaments, corporate events

gardens with koi pond SAN JOSE MUSEUM OF ART

110 S. Market St., San Jose (408) 291-5390 www.sanjosemuseumofart.org

OTHERS

Contact: Kathleen Kirkpatrick, Louise Jardell Number of Rooms: Indoor 4, Outdoor 1 Capacity: 20 to 3,000 Catering: Offsite Event type: Weddings, corporate events, private parties Amenities: Docent tours, hands-on art classes, audiovisual equipment and technician

ALLIED ARTS GUILD

75 Arbor Rd., Menlo Park (650) 322-2405 www.alliedartsguild.org

Contact: Sara Kenny Number of Rooms: Indoor 2, Outdoor 2 Capacity: 100 Catering: Offsite Event type: Weddings, private parties, corporate events Amenities: 3.5 acres of gardens, tables and chairs, tax-deductible rental fee

SCOTTISH RITE

2455 Masonic Dr., San Jose (408) 978-7491 www. sanjosescottishrite.org

THE CAPITAL CLUB

Contact: Barbara Noland Number of Rooms: Indoor 4, Outdoor 2 Capacity: 1,000 Catering: Offsite Event type: Weddings, private parties, corporate, tradeshows Amenities: Dressing rooms, baby grand piano, state-of-the-art audio and lighting equipment

50 W. San Fernando St., San Jose (408) 971-9300 www.sanjoseclub.com

Contact: Jenna Torres Number of Rooms: Indoor 6 Capacity: 200 Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Coat check, parking validation, audiovisual equipment

THE TECH MUSEUM OF INNOVATION

DECATHLON CLUB

3250 Central Expwy., Santa Clara (408) 736-3237 www.decathlon-club.com

201 S. Market St., San Jose (408) 795-6221 www.thetech.org

Contact: Maureen Langan Number of Rooms: Indoor 5 meeting rooms, 3 levels, Outdoor 1 Capacity: 2,500 Catering: Offsite Event type: Weddings, corporate events, private parties, proms Amenities: Interactive exhibit galleries, onsite A/V technician, free parking

Contact: Catering Office Number of Rooms: Indoor 4 Capacity: 5 to 650 Catering: Onsite Event type: Weddings, corporate events, private parties, proms Amenities: Dance floors, bridal rooms, free parking HAKONE GARDENS

21000 Big Basin Way, Saratoga (408) 741-4994 www.hakone.com

Contact: Event planner Number of Rooms: Indoor 2, Outdoor 3 Capacity: 150 Catering: Offsite Event type: Weddings, memorials, private parties, corporate events Amenities: Event supervisors, full audiovisual equipment, Japanese

TRITON MUSEUM

1505 Warburton Ave., Santa Clara(408) 247-0742 www.tritonmuseum.org

Contact: Chez Vous Catering Number of Rooms: Indoor 4, Outdoor 1 Capacity: 325 to 800 Catering: Onsite Event type: Weddings, corporate events, private parties Amenities: Valet Parking, dancing, sculpture garden TW

SV » CATERING

CATERING AMERICAN

MEXICAN

Loft Bar & Bistro

Taqueria La Bamba

90 S. Second St., San Jose (408) 291-0677 www.loftbarandbistro.com Contact: Kam Razavi CALIFORNIA

2058 Old Middlefield Way, Mountain View (650) 965-2755 Contact: Leo Munoz SUSHI

Crimson

Blowfish Sushi

15466 Los Gatos Blvd., Los Gatos (408) 358-0175 www.crimsonrestaurant.com Contact: Chef Diane Rose

355 Santana Row, Suite 1010, San Jose (408) 3453848 www.blowfishsushi.com Contact: Andy

CUBAN

VIETNAMESE

Habana Cuba 238 Race St., San Jose (408) 998-2822 www.998cuba.com Contact: Jennifer Cannella INDIAN/CHINESE

Temptations 288 Castro St., Mountain View (650) 625-1234 www.temptationsca.com Contact: Neela Shukla

19 Market 19 N. Market St., San Jose (408) 280-6111 www.19market.com Contact: Hanna Pham FOR MORE INFORMATION, LOG ON TO WWW.THEWAVEMAG.COM/CATERING 78

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

DINING: BANQUETS

DINING

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

» FEATURE

Sports&Adventure

SPOR T S & A DV EN T URE

Fighting For Our Team New Shark Jody Shelley is a stand-up guy, on and off the ice. BY ANNE WARD ERNST

ody Shelley, the latest acquisition of the San Jose Sharks (by way of the Columbus Blue Jackets), is a fourth-line winger probably best known for his bruising body checks and fisticuffs on the ice. Fans here might remember him for his concussion-inducing bash on then-Sharks defenseman Brad Stuart. We hated Jody Shelley for that hit. We thought him evil, rotten, mean. But that was before he was on our team. Don’t tell anybody else in the NHL this, but beyond that caustic exterior he’s actually a nice, normal guy.

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

The Wave: Being the new Shark, everybody is interested in you. Jody Shelley: Oh, that’s nice. TW: Of course, everybody remembers you from the Brad Stuart incident. JS: That’s right – that’s not nice. TW: So, how did you expect to be received after that? JS: I was a little unsure, but it wasn’t really a big thing on my mind. It’s one of those things that happened, you know, what was it, five years ago now? It happened during the game in the heat of the moment, and, I was a little embarrassed about it. TW: People who don’t follow hockey don’t understand the role of fighting in the sport. How do you explain it? JW: You know what I’ve really noticed? When it’s tough to explain is when I go to a class and I’m talking to, like, a third grader, and you hear yourself, and that’s when it’s the truth. The first question is usually, “Why do you fight?” And my first response is, well, you’re not supposed to fight, fighting is bad, because it’s just not what you do. But our game is an intense, emotional,

high-speed, high-impact game, and with that comes a lot of different things. People taking advantage of you, people trying to get away with stuff. It’s a role that has a lot of different levels. For one thing, it’s kind of our own way of policing the game as players. Fighting is to create momentum sometimes, if you’re at home and the team is not in the game. If you can get a fight and get the crowd in it, it’s really a boost to the team. If someone takes advantage of one of your players, it sends a message that “Hey, that doesn’t work here, we got a guy that’s gonna stand up to you. So if you think you’re going to come in here and push us around, that’s not gonna happen.” TW: What is something about you that people don’t already know? JS: That I’ve got a chocolate Lab and she’s awesome, Ellie Shelley. She’s three. I’m a dog lover. I don’t know what people think of me. They probably think I’m a hammerhead and walk around and grunt and spit and drool. I think I’m pretty normal. But I’ve got a real soft spot for my dog. 82

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SPOR T S & A DVEN T URE

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Camping & Backpacking • Fishing & Hunting • Apparel & Footwear THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

SPORTS&ADVENTURE: FEATURE

SPORTS&ADVENTURE F E AT U R E 80

TW: You’re viewed in the hockey world as someone with integrity. Why is that, when you’re such a tough guy on the ice? JS: I don’t know. Everyone in here prides himself on hard work, and I think that sometimes our role is not the most rewarding when it comes to getting the goals or winning the game or any of that stuff, but we have to work hard and maintain our position. A lot of people, even some of my teammates, don’t understand it sometimes. You’re all about standing up for the team. You’re all about trying to do the right thing for the team, on and off the ice.

SPOR T S & A DV EN T URE

TW: How would you describe your off-ice personality? JS: I would say it’s totally different. I mean, I don’t fight off the ice. I don’t look for any confrontation. I think I’m normal. TW: Whatever normal means. JS: Whatever normal is, yeah, I haven’t met Mr. Normal yet. I try to be respectful of everyone. It’s the way that I was brought up. It’s totally opposite of what it is on the ice. When I go on the ice, I’m going to work. It’s a battle for the team, whatever I’ve got to do. When it’s off the ice, I really enjoy my teammates, my friends, my family, movies, golf. All the normal things.

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

TW: What do you do in your downtime? JS: The big thing in my daily schedule is eating. Everything is planned around eating. That sounds funny, but we enjoy going for a good meal on the road, good restaurant, maybe do a little shopping, walking around. A good nap is good. TW: What’s a good meal to you? JS: A good steak. TW: I know you haven’t been here long, but other than the team, what else do you like about San Jose? JS: I’ve been here two weeks. Other than the team, the weather is easy to take. Fans. I mean, we’ve been sold out every game, the fans are great. They’re loud, they know hockey. Not to say they didn’t in Columbus, but the fans [here] are great. And the restaurants. It’s been good. I’m taking this day-to-day, but so far it’s been a great two weeks. TW: How do you hope to contribute to the success of the Sharks? JS: Just be hard-working, forechecking, whatever in that sense. My job is to go out there and be noticed every shift, whether it’s have a big hit, or a good shot on net, or block a shot or do something out there on the ice, contribute in small ways. To make some noise out there, so that we can get going. TW

SPORTS&ADVENTURE: FEATURE

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» FEATURE

Health&Beauty

» FEATURE » SPA PROFILES

Great Lengths Because fluttery will get you everywhere. BY JO ABBIE

HE A LT H & BE AU T Y

flutter here, a wink there. Long, lustrous lashes have always been considered alluring, so it’s no surprise the beauty industry is constantly launching new mascaras that promise to make lashes look fuller, thicker, and longer. But a new generation of lash boosting products is emerging, and various lash enhancing salon services are becoming increasingly popular. While the internet is awash with dubious looking potions that claim to make lashes miraculously grow longer almost overnight, a new breed of products from mainstream beauty brands have slightly more modest claims – offering to keep lashes healthy, thus giving them a naturally more lush, full appearance. Working in much the same way as hair conditioner to repair and protect eyelash hairs made brittle from mascara abuse, it makes sense that conditioning products such as these would improve the state, and appearance, of the lashes. While false eyelashes have always been a beauty mainstay of those who desire extremely glamorous lashes, there are other options. Eyelash tinting and perming are two of the fastest growing services in the salon industry. Tinting, which lasts around four to six weeks, not only allows those with fair-tipped

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

84 86

eyelashes to add length, but the dye offers dark, silky looking lashes without the hassle of mascara. For those who like upturned lashes but view eyelash curlers as torture devices, eyelash perming is also offered by many salons. Curled lashes can make even the weariest eyes look more open, and the perming can keep lashes curled for up to three months. Jenny Dinh of Los Gatos salon Shangri-La Lotus has been doing eyelash extensions for over 15 years. While it was once something reserved for special occasions, Dinh says extensions are becoming increasingly sought-after in the everyday beauty realm. These synthetic eyelashes are individually bonded to your existing lashes, making them instantly long and full, and the extensions last around four to eight weeks, with touch-ups recommended every four to six weeks. “I love to do lashes,” says Dinh. “Every day you wake up and you look good,” she says. “It looks like you have had a good night’s sleep.” For those truly devoted to the pursuit of luxuriously long lashes, eyelash transplants are the most extreme option. Using technology developed for burn victims, plastic surgeons make small incisions, remove hairs from the back of a patient’s head, sew them into the eyelids and, voila, instant long lashes. This outpatient procedure, which made national news headlines when it first became a cosmetic option, is done under local anaesthetic, and costs around $3,000 per eye. And because it uses hair from the scalp, which has a much longer growing cycle than regular lash hair, transplanted lashes require trimming every few weeks. Now that’s going to great lengths for lush lashes. TW

WHERE TO BUY Actifirm’s ActiLash available at www.actifirm.com and QVC starting in March 2008 ModelCo’s Lash+Brow Growth Stimulator available at Sephora, www.sephora.com tarte rejuvelash available at Sephora, www.sephora.com or www.tartecosmetics.com Shu Uemura Lash Repair available at Sephora, www.sephora.com Shangri-La Lotus salon, 413-A Monterey Ave., Los Gatos (408) 395-1139 www.jennysbeauty.com 01 rejuvelash from tarte cosmetics, dubbed a “lash exhilarator,” is a conditioner packaged in a mascaralike tube. Using provitamin B5 (an ingredient popular in hair conditioners), it treats and protects eyelashes from brittleness and breakage, and can be applied under mascara, like a leave-in hair conditioner for your lashes. $16 03 ModelCo’s Lash+Brow Growth Stimulator also uses a blend of vitamins and proteins to help restore lashes, and maintain and enhance healthy hair grown along the lash line. Test results showed that over 80 percent of respondents had fuller,

healthier, thicker and longer lashes after eight weeks of use. $42 02 Shu Uemura, a company renowned for its iconic eyelash curler and dramatic collection of false lashes, offers Lash Repair – another leavein conditioner style product that treats and protects lashes, strengthening them against further damage. $22 04 ActiLash, from skincare company Actifirm, uses a mushroom extract to condition and strengthen lashes. The gel is packaged in a pen, and is applied to the base of the lashes like eyeliner. $98

HEALTH&BEAUT Y: FEATURE

HE A LT H & BE AU T Y

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

HEALTH&BEAUT Y: SPA PROFILES

HEALTH&BEAUTY » SPA PROFILES

SPA CAMPBELL INNOVATORS SALON & SPA $$ 1606 W. Campbell Ave. (408) 374-7435 www.innovators-salon.com

Services: Massages (Swedish, deep tissue, reflexology), facials (European, deep cleansing, express, fruit enzyme peel, glycolic acid peel, anti-aging vitamin repair), microdermabrasion, back facials, sea salt scrub, hand, nail and feet care, hair salon, waxing, tanning, makeup application and lessons. Special Features: Innovators provides in-salon or on-location styling, makeup application, manicures, pedicures, massages, and facials for special occasions such as a bridal party, prom or romantic date. STAR SALON & SPA $ 2260 S. Bascom Ave. (408) 377-2151 www.starsalonspa.com

Services: Facials (refresher, classic European, ultimate European), massages (back and neck, full body, deep tissue, foot reflexology), tanning, hair removal, nail care and full salon services. Special Features: If a regular facial just doesn’t cut it for you, go for the Ultimate at Star Salon & Spa. It’s 80 minutes of pure facial bliss with an AHA chemical peel that smoothes fine lines, lightens hyper pigmentation and promotes cell growth, followed by hydrating, toning, a facial, and a neck and shoulder massage, and ending with a nourishing masque. Also, check out the massage packages, which are a great bargain at $240 for six half-hour sessions.

BERKELEY CLAREMONT RESORT AND SPA $$$$

41 Tunnel Rd. (510) 843-3000 www.claremontresort.com

HE A LT H & BE AU T Y

Services: Massages (therapeutic, warm stone, shiatsu, deep tissue, lomi-lomi, aromatherapy, sports, neck and shoulder, reflexology, couples, prenatal), herbal bath treatment, aqua latte milk bath and moisture treatment, body wraps and scrubs (essential oils, moor mud, herbal, Zen trilogy, coconut body polish, rosemary citron Dead Sea salt scrub, chamomile, raw sugar and ginger), men’s specialties, facials (perfect, ultimate exfoliating, Carita signature, back, collagen, hydrafacial), waxing, salon, and bridal services. Special Features: The Tibetan Sound Massage combines the standard full body massage with vibrating sound waves from sacred Tibetan bowls placed on your body.

FREMONT CLARITY SPA $$

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

PROFILES

lifting, aromatherapy, refresher), microdermabrasion, peel (sensi, ultra peel I/II, PCA), body treatments (back, lymphatic drainage cellulite treatment, mind and body rejuvenation, French soft and silk salt glow, perfect legs), waxing, and tinting. Special Features: Extra means better at Clarity Spa with $20-andbelow add-ons that will enhance your spa experience. Get an instant super lift for $20 or the special ampoule containing vitamins A, E, C, collagen, DNA and oxygen for $12. EUROPEAN DAY SPA $

microdermabrasion), permanent makeup, hair treatments, and waxing. Special Features: Take a dip in their hydrotherapy tub and take home something special from their boutique, which sells designer jewelry, lingerie and health products.

HALF MOON BAY PRIMROSE COUNTRY DAY SPA $

40643 Grimmer Blvd. (510) 770-1237 www.europeandayspa.com

630 Purissima St. (650) 726-1244 www.primrosespa.com

Services: Massages (hot stone, Swedish, deep tissue, reflexology, integrated, aromatherapy, prenatal, spa hand and foot), facials (European deep pore cleansing, Dermalift nonsurgical facial lift, glycolic acid, acne, back, men’s), body treatments (salt glow body polishing with hydrotherapy bath, cellulite, seaweed body wrap, mud body wrap, slimming/detoxification, buff and bronze w/hypnotherapy), makeup, eye treatment, manicures, and pedicures. Special Features: Spa packages are the way to go if you can’t decide how best to pamper yourself. From career women and moms-to-be to teenagers and couples, European Day Spa has you covered.

Services: Massages (Swedish, deep tissue, four hands, aromatherapy, warm stone, couples, prenatal), facials (pumpkin, resurfacing, rosacea, Jan Marini C-ESTA, teen, enzyme peel, hyper pigment treatment, acne), body wraps (herbal, mud, seaweed), scrubs, waxing, tinting, hand and feet care, and electrolysis. Special Features: Facials are Primrose’s specialty, with options like Epicurean enzyme and oxygen treatment, salicylic acid, microcurrent eye treatment and frozen live cell therapy.

LAVENDER BEAUTY SPA $$$

47854 Warm Springs Blvd. (510) 353-1311 www.lavenderbeautyspa.com

Services: Facials (classic, Repechage four layer, Hungarian organic, hyper hydrating, teen, acne, silkpeel, anti-wrinkle firming and lifting defense, lightening, puffy-eye treatment, oxygen treatment, LumiLift, Lumifacial), body treatments (mud wrap, body contour wrap, lemon sugar body polish, spa paraffin, cellulite treatment), waxing, and eyelash perming. Special Features: Rehydrate with oxygen and choose one of Lavender’s facial treatments like the ECHO2Plus Oxygen Treatment System, which uses pure medical grade oxygen packed with 87 different vitamins, minerals, enzymes and amino acids. VISUAL IMAGE SALON $

5200 Mowry Ave., Ste. C (510) 792-5922 www.visualimagesalon.com

Services: Facials (signature, traditional European, acne, glycolic acid peel, microdermabrasion, back), eye, lip and neck treatments, eyebrow and lash tinting, waxing, hair salon, and makeup. Special Features: Become a model and get your haircut or colored for free. Models are used for training future hair stylists, and qualified educators are on hand to supervise.

GILROY BEAUTY LOUNGE $$$

40000 Fremont Blvd., Ste. D (510) 656-2100 www.clarityspa.com

1275 First St. (408) 846-5172

Services: Facials (purifying, skin resurfacing, dendrology, tri-enzyme, hydrating, vitamin C, gentlemen’s, skin balancing, lymphatic cleansing, super-

Services: Massages (reflexology, shiatsu, prenatal, sports, Swedish, aromatherapy, warm stone), tanning, facials (anti-aging, deep pore, acne, glycolic, enzyme peel,

RITZ-CARLTON, HALF MOON BAY SPA $$$$

One Miramontes Point Rd. (650) 712-7040 www. ritzcarlton.com/en/Properties/ HalfMoonBay/Spa/Default.htm

Services: Massages and touch therapies (Half Moon Bay signature, couples, sports, reflexology, prenatal, Thai, invigorating scalp, shiatsu, healing stone, deep tissue), facials (calming lavender, the Half Moon Bay, men’s protection, renovateur, deep cleansing, Carita intense hydrating renovateur, Carita extreme softness renovateur, Carita purifying balance renovateur, Carita lift firming renovateur, Prada radiance visage), body treatments (pumpkin body peel, Prada replenishing body facial, fresh lavender wrap, aromatherapy body polish), nailcare, hair salon, hair removal, makeup, fitness center, and wellness services. Special Features: This ritzy spa’s fitness center, steam room, sauna, whirlpool, and coed Roman mineral bath are complimentary for guests purchasing a treatment.

LOS ALTOS CIANA DAY SPA AND SALON $$

111 Main St. (Salon); 107 Main St. (Spa), (650) 941-1285 www.cianasalonspa.com

Services: Facials (essential, ultimate, elemental nature, outer peace acne relief, men’s, LaStone, purifying facial for acneprone skin, 55-minute express, microdermabrasion), waxing, hand and feet therapy, hair salon, and makeup. Special Features: If you want the pampering to continue at home, throw a microdermabrasion party, where a certified esthetician from Ciana visits you.

HEALTH&BEAUT Y: SPA PROFILES

HE A LT H & BE AU T Y

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

HEALTH&BEAUT Y: SPA PROFILES

HEALTH&BEAUTY SPA

THE MOMMY SPA $$

YELKA DAY SPA $$$

2049 Grant Rd. (650) 9691117 www.yelkadayspa.com

Services: Facial therapies (Treatment 21TM, pumpkin pie refining peel, hydraplenishing oxygen, MoistureLock collagen, ultimate decadence, mini decadence, regenerating caviar pearl, frosty mint spirulina, intense glycol-firming, microdermabrasion, Lumi, acne), massages (deep tissue, aromatherapy, aqua-thermal trio, personalized plus, mom-to-be, Treatment 21TM deep relaxation), body treatments (Adriatic lavender salt polish, chocolate raspberry buff, cellulite reduction, slimming detox, hand brightening and retexturizing, reflexology, aromatic scalp treatment), waxing, tinting, and spa packages. Special Features: Caviar used to be something you ate, but now it’s something you put on your face – well, almost. The Regenerating Caviar Pearl Facial takes the finest of caviar extracts, which compel skin cells to metabolize, leaving your face radiant.

LOS GATOS CLOUD 9 SKIN & BODY CARE $$

501 N. Santa Cruz Ave., Ste. 2 (408) 354-0710 www.cloud9x.com

Services: Massages (deep tissue, trigger-point, acupressure, Thai, reflexology, Swedish gentle, hot stone, Reiki, lymphatic drainage, prenatal), facials (Cloud 9), body treatments (herbal cellulite wrap with foot reflexology, fabulous bodacial with salt scrub, herbal mask, aroma steam, moisture treatment), hair removal, nail care, naturopathic medicine, chemical and metabolic rebalancing, and chiropractic services. Special Features: Feel weightless in a flotation tank filled with 800 lbs. of Epsom Salt – proven to relieve stress and muscle tension. GABRIELLE SALON $$

540 N. Santa Cruz Ave., Ste. D (408) 395-7260

HE A LT H & BE AU T Y

Services: Massages (aromatherapy, Swedish, deep tissue, hot stone, prenatal, sports, chair, focus), facials (Aromessance, men’s, teen, sea, sensitive skin, deep pore cleansing, antioxidant, glycolic peel, back), body treatments (salt glow, moor mud, coffee scrub, airbrush tanning), waxing, nail care, hair salon, and makeup. Special Features: Coffee lovers should try the Café Latte manicure, in which the hands are soaked in coffee beans, and steamed milk before the rest of the treatment. LUSCIOUS SKIN $

401 Alberto Way, Ste. D (408) 370-9121 www.lusciousskin.com

Services: Massages (therapeutic Esalen, Reiki technique), facials (fountain of youth petite, tropical, deep cleansing European, firming, deep pore cleanse, soothing “C,” paprika with AHA, Lisa’s seasonal special), brow/lash tinting, and hair removal. Special Features: Try the Paprika Facial with AHA, the signature treatment which “regenerates, rejuvenates, and detoxifies” the skin.

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

PROFILES

413 Monterey Ave., Ste. B (408) 395-2009 www.themommyspa.com

Services: Massages (specializing in pregnancy and postpartum massage, plus Swedish relaxation, deep tissue, and hot stone massage, trigger point therapy, and couples and infant massage classes). Also offers Reiki and guided meditation. Special Features: Founder Lindsay MacInnis has extensive training and experience, studying under such recognized experts as New York’s Elaine Stillerman, and San Diego’s Carol Osborne-Sheets. As a result, she has advanced certification in pregnancy massage, and over 70 hours of specific prenatal training. For new mommies, newborns to three-month-olds are welcome during postpartum therapy sessions, with time for infant care and feeding as needed. RENDEZVOUS SALON & DAY SPA $$

529 N. Santa Cruz Ave. (408) 354-3085

Services: Massages (warm stone, Swedish body, therapeutic, aromatherapy), facials (Rendezvous ultimate, detoxifying, anti-aging rejuvenation, acne controlling), skin resurfacing (microdermabrasion, exfoliation power peels), hair salon, nail care, hair removal, brow design, and makeup. Special Features: Rendezvous offers special add-on services, including detoxifying arm treatment, décolleté microdermabrasion and rejuvenation treatment, balancing back facial, hydrating hand and paraffin treatment, and after facial makeup application. Makeup applications in styles such as film, photography and television are also provided. SHANGRI-LA LOTUS $$

412-A Monterey Ave. (408) 3951139 www.jennysbeauty.com

Services: Eyelash extensions, permanent makeup, hair styling, curling and straightening, facials (Heavenly Indulgence, classic, teen facial, Dermafile, back treatment), microdermabrasion, waxing, spa pedicures, manicures and nail care, makeup for weddings and special occasions. Special Features: Owner Jenny Dinh has been doing eyelash extensions for over 15 years. During the wedding season, she’s given as many as 10 brides a month the long, lush lashes of their dreams. THE SPA ~ LOS GATOS $$$

100 S. Santa Cruz Ave. (408) 354-5901 www.thespalosgatos.com

Services: Massages (Swedish, deep tissue, sports, warm stone, massage sampler, prenatal, lomilomi, Endermologie®, reflexology), facials (DNA cryo-stem, glycolic, teen, back, gentlemen’s, vitamin C and papaya enzyme), body therapy (body detox, chardonnay bliss, bath rituals, hand and foot), waxing, Vichy shower treatments, wraps, hydrotherapy treatments, and hair salon. Special Features: All treatments at this large European-style day spa include a private aromatherapy steam session, plus use of a robe and slippers. Hot teas are available while you wait in the

well-appointed “library” for your appointment. Along with the typical spa favorites of various massages and facials, The Spa ~ Los Gatos shows its dedication to the complete well-being of its clients by offering such services as oncology massage, detoxing body wraps, teen skin consultations and motherhood massage. STUDIO JOULE $$

130A N. Santa Cruz Ave. (408) 395-3773 www.studiojoule.com

Services: Massages (30-, 60-, 90minute; sole session foot reflexology treatment; Joule face and body duo, mother-to-be, eucalyptus escape), facials (classic Joule, petite studio, studio teen, microdermabrasion, lightening, Obagi skincare system, Joule facial packages, Jan Marini signature), hair removal, lash and brow tint, and makeup. Special Features: Find out what makeup looks best on you with a complimentary consultation with Jane Iredale Mineral Cosmetics. YVETTE’S INSTITUTE DE BEAUTE $$

248 W. Main St. (408) 395-1551

Services: Massages (aromatherapy massage, aromatic sauna wrap, tension relief neck and shoulder, renewing hand treatment), facials (deep pore cleansing, Guinot hydradermie oxygenating, hydradermie plus anti-aging, ultimate hydration, calming sensitive skin, purifying teen, regulating, aromaplasty mineral, luminizing, lift defense – collagene, oxyliance revitalizing, flash beaute vitamin C, evidence antiaging firming, refreshing mini, deep cleansing back, soothing eye contour treatment), body treatments (Swiss herbal wrap, anti-cellulite body mask, toning/ firming sculptural, mother-to-be, firming neck and décolleté mask), makeup, lash and brow tint, hair removal, and nail care. Special Features: For intensive care, go for the Glycolic Acid Peel or the Beta Hydroxy Acid Peel. The Glycolic is designed to make skin healthy and glowing, and with the Beta you can choose a booster to treat a particular problem area.

MENLO PARK INSPIRATION DAY SPA $$

325 Sharon Park Dr. (650) 854-5885 www.inspirationdayspa.com

Services: Massages (signature, deep tissue, heated desert stone, neck, back and shoulders, prenatal, reflexology, shiatsu, Swedish), facials (inspiration, rose quartz, age perfecting, collagen veil mask, microdermabrasion), body treatments (Hamman, green clay mud wrap, champagne, caramel chocolate sundae, journey to serenity, bronzing), waxing, hair salon, makeup, and nail care. Special Features: The DNA CryoStemTM skin therapy system fuses the synergy of DermaNutraceutical technology with cryogenic bio-cell therapy to 90

HEALTH&BEAUT Y: SPA PROFILES

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HE A LT H & BE AU T Y

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Realize the Healing in Your Hands (877) 838-6789 ■ www.fivebranches.edu THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

HEALTH&BEAUT Y: SPA PROFILES

HEALTH&BEAUTY SPA 88

hydrate your skin. Integrate it into your day at the spa and take some home for later use. PERSONA DAY SPA $

1166 El Camino Real (650) 328-2836 www.personadayspa-mp.com

Services: Facials (European, vitamin C, collagen, teen, men’s, glycolic), body treatments (botanical body buff, parafango firming and anti-cellulite series, back cleansing), massages (Swedish, reflexology, deep tissue), makeup, lash tinting and perming, and waxing. Services: Marriage should not be taken lightly and neither should the wedding day. That’s why Persona Day Spa offers prewedding consultations on makeup application, and, if needed, onlocation assistance on your big day. THERMAE DAY SPA $$$

103 Gilbert Ave. (650) 8333131 www.thermaespa.com

Services: Massages (classic relaxing, deep tissue, hydrotherapy, lymphatic, maternity, warm soothing stone specialty, aromatherapy, neck, back and shoulder), facials (purifying/deep hydrating, oxygen, aromatherapy, anti-aging, vitamin C, teen, men’s, microdermabrasion), body treatments (exfoliating salt scrub, hydrating and healing mud wrap, detoxifying herbal wrap, hydrotherapy baths, nail care, waxing, and makeup. Special Features: It’s not enough just to look great on the outside. Therma’s wellness center takes care of your inner being with services such as counseling, a 25-minute meditation session and personalized Ayurveda nutrition sessions (to help you understand what foods are best for you, according to your mind and body type).

MOUNTAIN VIEW AMERICAN MALE SALON $$$

560 Showers Dr. (650) 9419994 www.americanmale.com

HE A LT H & BE AU T Y

Services: Waxing, salon services, paraffin hand dips, foot and hand detailing, skin and back treatments, and massages (Swedish stress relief, deep tissue sports, reflexology).

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

PROFILES

Special Features: American Male Salon offers a host of packages to help men look and feel great, such as the three-and-a-half-hour Ultimate American Male Combo that includes a Swedish massage, facial, hand and foot detailing plus a professional haircut.

PALO ALTO BEAUTY CLINICA $$$

200 S. California Ave. (650) 326-3442 www.beautyclinica.com

Services: Massages (deep tissue, couples, aromatherapy, hot stone, maternity, lymphatic drainage. Swedish, Esalen), facials (clean and clear, European, urban defense, back, acne, aromaplasty, alpha glycolic, sensitive skin, hydrating, herbal peel, gentlemen’s, anti-aging, regulating, oxygen), hair removal, nail therapy, body treatments (de-stress aromatherapy body wrap, Dead Sea full body masque, passionfruit body salt rub and massage, anti-cellulite, aloe vera oil body wrap, sculptured firming treatment, aroma), hair salon, makeup, and hair removal. Special Features: A trip to Beauty Clinica is like taking a mini vacation, without the hassle of traveling. Their wide range of full- and half-day packages, which comes with a healthy spa lunch, will leave you feeling on top of the world. Especially popular is the Half-Day Getaway, which includes a facial, massage, body treatment, manicure, pedicure, and a hot spa lunch. BODY KNEADS $

810 San Antonio Rd. (650) 852-0546 www.bodykneads-dayspa.com

Services: Massages (Swedish, aromatherapy, pregnancy, cranial sacral, hot stone, lymphatic drainage, reflexology, hot stone, shiatsu, sports), facials (European, express mini, alpha hydroxy, mini, men’s, teen, crystal peel, back, vitamin C, eye treatment), body treatments (Body Xcell, cellulite, aromatic bath), hair removal, nail care, hand and foot therapy, permanent makeup, and tanning. Special Features: With Body Xcell, the use of gyratory vibration percussion stimulates and nourishes your skin and tissues to help dissolve fat and rid cellulite.

DESTINO SPA $$$

4335 El Camino Real (650) 947-0203 www.destinospa.net

Services: Massages (Gardenia aroma Swedish, shiatsu, prenatal, healing warm stone), facials (revitalizing pumpkin, caviar, pomegranate, collagen silk, Mandarin C aromatic, purification, men’s, tropical taste, radiant caviar, deep cleansing back), resurfacing treatments (microdermabrasion, advanced exfoliation, sugar and beta peels, lactic acid and green tea), spa rituals (Bali bliss, Sanur seaweed wrap, minty earth and sea mud wrap, lava purification wrap), feet therapy, body polishes, baths and soaks, waxing, and makeup. Special Features: Feed your skin and senses with one of Destino’s appetizing treats. Try the Caramel Turtle Inspiration, which starts off with a dry brush exfoliation and delicious chocolate dip wrap. For something sweeter, have a go at Chocolate Chip Devotion, which includes a yummy chocolate chip scrub and strawberries-and-cream custom massage. JUUT SALON SPA $$$

240 University Ave. (650) 328-4067 www.juut.com

Services: Salon services, waxing, makeup, facials (basic, replenishing, Juut Spa, eye zone treatment), body treatments (aroma body wrap, salt glow, herbal back treatment), and nail services. Special Features: Get a cut and color at reduced prices from licensed professionals in the process of obtaining advanced training at Juut’s Roseville training location. LA BELLE DAY SPA $$$

www.labelledayspas.com 95 Town & Country Village (650) 327-6964 36 Stanford Shopping Center (650) 326-8522

Services: Massages (therapeutic, hot stone, lymphatic draining, post- and prenatal, Swedish), facials (Back on Top, Bye Bye Spots, custom peels, epicuren enzyme, five carat glow, La Belle royal touch, quick clean, quick exfoliation, sea meets stone, slim and lift), body treatments (Endermologie®, aromatic mud, wine and roses scrub), waxing, laser hair removal, Botox, salon services, nails, regular, and permanent makeup. Special Features: Turn back 92

HEALTH&BEAUT Y: SPA PROFILES

HE A LT H & BE AU T Y

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

HEALTH&BEAUT Y: SPA PROFILES

HEALTH&BEAUTY SPA 90

the clock in just four hours with Timeless Radiance, the anti-aging spa package that combines a Forever Young Facial to minimize wrinkles and brighten and firm skin, and an invigorating full-body glycolic body exfoliation. Also, check out their extensive menu of services for men, which includes grooming and sports manicure and pedicure. SKINSPIRIT CLINIC AND SPA $$$

701 Emerson St. (650) 3249600 www.skinspirit.com

Services: Botox, chemical peels, dermal fillers (collagen, Hylaform, Radiesse, Restylane), intense pulsed light, laser hair removal, Thermage, vein laser therapy, acupuncture, sclerotherapy, massages (Swedish, deep tissue, lymphatic drainage, La Stone, pre- and postnatal, cellulite therapy), facials (signature, clarifying, teen, vitamin C, oxygen, paprika, microdermabrasion), waxing, lash and brow tinting. Special Features: Treatment21TM is an entirely new way to relax – combine a specially designed skincare treatment with one of five therapeutic guided visualization journeys on a CD and listened to with headphones. WATERCOURSE WAY $$

165 Channing Ave. (650) 462-2000 www.watercourseway.com

Services: Massages (aromatherapy, deep muscle, hot stone), facials (natural scrub, deep cleansing, moor therapy treatment, Hungarian paprika, organic, honey and yogurt, vitamin C, moisturizing, anti-stress, express, royal anti-aging, custom herbal peels), spa treatments (Red Flower Sento ritual, rain dance revitalizing skin treatment, moor therapy, salt glow, thermal seaweed wrap, Essensa’s 3D spa therapy), Ayurvedic rituals, and foot treatment. Special Features: This relaxing retreat boasts nine private hot tub rooms with a range of décor and amenities, including multijetted spas, wood tubs, saunas, and cold plunges with steam rooms.

HE A LT H & BE AU T Y

SAN JOSE SANDRA M. SKINCARE $$

6110 Camino Verde Dr., Ste. 5,

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

PROFILES

San Jose (408) 224-1223 www.sandramskincare.com

Services: Facials (clarifying mask treatment, specialty and therapeutic), corrective skincare (microdermabrasion, dermaplaning, glycolic peels, acne treatment, Sensi peel, power peel, pumpkin peel, oxygenating trio, ultra peel, PCA peel, Esthetique peel, rapid exfoliation), waxing, permanent makeup, sunless body glow treatment. Product lines (Jan Marini Skin Research, Youngblood Mineral Cosmetics, Revitalash). Special Features: Owner Sandra M. had 14 years of experience as a medical assistant before undertaking four years of study in the skincare field. 1240 SALON & SPA $$$ 1240 S. Bascom Ave. (408) 295-3886

Services: Waxing, facials (back, pumpkin, red wine, glycolic, enzyme, lymphatic drainage), microdermabrasion, nail services, salon services, and hair extensions. Special Features: 1240’s vascular blemish removal treatment clears skin of broken blood vessels, spider veins and skin tags, leaving it smooth and blemish free. THE ALEXANDRIA SALON & SPA $$

1346 The Alameda, Ste. 8 (408) 971-2926 www.thealexandriasalon.com

Services: Massages (aromatherapy, deep tissue, hot stone, Swedish, sports and chair), facials (mini, full, European, thermo-plastic mask, algo mask, sea C spa treatment, botinol, hydro lifting and collagen 90 II), waxing, threading, manicure, pedicure, body treatments (parafango wrap, back parafango for men, body shaping and firming, Dead Sea salt glow and purifying back treatment), and makeup. Special Features: All skin treatments include a complimentary makeup retouch featuring Glominerals cosmetics, also sold at Alexandria’s. ANGEL FACE DAY SPA $$

833 S. Winchester Blvd. (408) 247-3223 www.angelfacedayspa.com

Services: Facials (hydrating, revitalizing, de-stressing, angel face, alpha hydroxy, back, gentlemen’s and teen), body treatments (European herbal wrap, European ocean glow, seaweed wrap, hair and scalp treatment), massages

(Swedish, aromatherapy, deep tissue, acupressure), and makeup. Special Features: Angel Face offers specialty treatments like the Epicuren Enzyme Facial Treatment (natural enzymes, proteins and botanicals free of chemical preservatives, fragrances and colors) and the Micro Derma Facial, which uses a specially formulated microcrystal cream (that removes dry or damaged cells) to achieve results similar to that of a microdermabrasion machine. ATELIER AVEDA LIFESTYLE SALON AND SPA $$

378 Santana Row, Ste. 1120 (408) 244-4222 www.atelieraveda.com

Services: Facials (botanical skin resurfacing, men’s, self renewal), body treatments (Caribbean therapy, back), treatment enhancers, waxing, tinting, hair salon, and makeup. Special Features: All hair services begin with a consultation to determine what procedures are best for you, based on your lifestyle, face shape, hair texture and length. Hair color consultations are based on hair color wheels that are used as calculation tools to find the best shade for your natural color from Aveda’s exclusive products. AYOMA LIFESPA $$$

355 Santana Row, Fifth Floor (408) 423-5424 www.ayomalifespa.com

Services: Massages (traditional Kerala sports massage, four-handed Ayuverdic massage, aromatic herbal oil, traditional Indian), waxing, hand and feet therapy, facials (Soundarya deep cleansing, Mukhralepa Ayurvedic herbal), body treatments, and wellness plans. Special Features: This restful haven in Hotel Valencia is the only Ayurvedic (a 5,000-year-old healing system from India) wellness spa in the Bay Area, and offers consultations and custom spa packages. BELLA BELLA SALON $$

2688 Union Ave. (408) 559-4247

Services: Massages (one hour full body, Swedish and deep tissue), nail treatments, permanent makeup, hair treatments, waxing, and facials (European, time saver, paraffin wax and dermalyse). 94

HEALTH&BEAUT Y: SPA PROFILES

HE A LT H & BE AU T Y

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

HEALTH&BEAUT Y: SPA PROFILES

HEALTH&BEAUTY SPA 92

Special Features: This familyowned business boasts its own Vidal Sassoon stylist and beautician who studied in New York and Europe. BURKE WILLIAMS SPA $$$ 355 Santana Row, Ste. 2010 (408) 241-0071 www.burkewilliamsspa.com

Services: Massages (pure relaxation, deep tissue/sports, pregnancy, traditional Japanese shiatsu, Swedish/shiatsu combo, reflexology, Thai, Reiki, lymphatic, cranial sacral), facials (spa-style, nourishing, oxygen, organic enzymes, microdermabrasion, back), signature treatments (Hunter’s retreat, Savannah’s surrender, salt glo, body wash, parafango), waxing, body wraps (thermal seaweed, detox/ calming, Calistoga getaway), handand-foot therapy, and hair salon. Special Features: If you’re looking to host a business meeting or office party with a twist, Burke Williams has conference room and party facilities. After that, wash away work stress in one of their luxurious spa baths (herbal, seaweed, milk, and mud). DOLCE VITA DAY SPA & SALON $$

630 N. First St. (408) 287-0200 www.dolcevitaspa.com

HE A LT H & BE AU T Y

Services: Massages (Swedish, aromatherapy, pre- and postnatal, Shiatsu, deep tissue, reflexology, foot, hot stone), facials (express, deep cleansing, oxy-vital, hydrating, botanical Botox, glycolic acid peel), body treatments (micro-buff body polish, sea salt, aromatherapy, moor mud, detoxifying seaweed, cellulite body wrap), manicures, pedicures, hair salon, makeup, and waxing. Special Features: Detoxify and hydrate their skin with water therapies, like the purifying steam sauna and the balneotherapy aroma bath.

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

PROFILES

FACE FORWARD SKINCARE $$

1610 Blossom Hill Rd., Ste. 3 (408) 206-2426 www.faceforwarskincare.com

Services: Massages (Swedish, structural/deep tissue, sidelying), body treatments (bust and décolleté, salt glow, seaweed body wrap, desert heat body wrap), chemical peels, post-surgical treatments (Silico-Lipid mask, CCH mask), facials (European, deep pore, express, luminous C and sea, plantomer, antifree radical, rosacea), waxing, and microdermabrasion. Special Features: Personalized service, value pricing, flexible hours, and results-oriented products and services, along with the revolutionary illumiMed® LED system that rejuvenates the skin and reduces the appearance of cellulite, make Face Forward a great find. JASKIRAN $

2833 Riedel Rd. (408) 309-1090

Services: Massages (hands and feet, feet only, traditional Indian head), facials (refreshing and hydrating, deep pore cleansing, acne, anti-aging peptide resurfacing peel, enzyme, back), body wraps (salt glow, enzymatic sea mud), spa packages (Renewal, Restoration, Promenade the Spa, Maternity Spa Day), hair removal, threading, lash and brow tint, and makeup. Special Features: If you’re looking for more pampering to go with a facial, ask for one of these add ons: foot remedy, hand and wrist massage, glycolic hand peel, or paraffin treatment for hands and feet. Jaskiran also offers henna tattoo applications. LA CONCHA SPA $$$

1042 Lincoln Ave. (408) 286-8612 www.laconchaspa.com

Services: Massages (Swedish, shiatsu, deep tissue, carpal tunnel syndrome, foot reflexology, prenatal, sports, chair, Reiki, lymphatic drainage), facials (Fruitopia, hydrating, deep cleansing, regenerating, acne, glycolic, back), mineral and herbal oil baths, body scrubs and wraps, tanning, cellulite treatments,

manicures, pedicures, hand and foot therapy, hair salon and makeup. Special Features: Heaven has a name and it’s the Grand Escape Spa Package. For $760, a couple gets seven hours of aromatherapy sauna, body scrub, choice of baths, full facial, one-hour massage, lunch, manicure, pedicure. PERSIMMON SPA & TANNING $$$

1415 The Alameda (408) 298-2900 www.persimmonspa.com

Services: Massages (deep tissue, Swedish, sports, motherhood, local area emphasizing), facial treatments (DNA anti-aging treatment, signature Persimmon, deep pore cleansing, gentlemen’s relaxing facial, teen, back treatment), waxing and tanning. Special Features: Persimmon Spa & Tanning specializes in anti-aging facials that promise immediate results during the first treatment that will last up to three months. LA CHOZA DAY SPA $$$

1451 Foxworthy Ave. (408) 448-0573 www.lachozadayspa.com

Services: Massages (pure relaxation, deep tissue, thermal heated stone, prenatal, reflexology for hand and feet), facials (vitamin C skin brightening, AHA glycolic, hydrating, rejuvenating collagen, pore purifying, men’s, mini), body treatments (La Choza surrender, chocolate delight body treatment, purification body mask, salt glow, deep cleansing back), spa packages (Spa Romance, La Choza, Total Body, Personal Spa Experience), hair removal, manicures and pedicures, and makeup. Special Features: Try out the Revitalizing Eye Care and Revitalizing Lip Care add-on treatments if a facial isn’t enough, and let your feet soak in a tasty treat with the Mocha Lava or Citrus Splash pedicures. TW

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the art and science of pure flower and plant essences ™

Limit one per customer. Must be used in one visit. Not redeemable or transferable. Cannot be combined with any other offer.

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, in the heart of the California Avenue shopping district in Palo Alto, is a premier salon. Offering the latest in cuts and color is just the beginning You'll enjoy our boutique where you'll find everything you need- hair care, skincare and makeup. We offer scalp and hand massages and makeup touch-ups free with each service. Call today and book an appointment.

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HEALTH&BEAUT Y: SPA PROFILES

HE A LT H & BE AU T Y

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

» FEATURE

Style&Shopping Dining Finery Because flatware is so much more than a food delivery device. BY JO ABBIE

s anyone who has ever had to put together a gift registry knows, picking out cutlery isn’t an easy task. The silvery handles of the knives, forks and spoons with which you’ll eat your daily meals – or entertain guests – soon start to blur together. And designwise, there’s a multitude of options: matte or shiny, flat or rounded, ornate or minimalist, contemporary or classic. Aesthetics aside, what’s important to consider when choosing flatware is the heft (or weight in your hand) of each utensil, the comfort of your chosen design’s handle when digging into that plate of pasta, and each piece’s strength and durability. (If the tines bend like a plastic cafeteria fork, and the knife can’t slice through softened butter, it’s probably not for you.)

ST Y L E & SHOPPING

Most people today forgo old-fashioned silver for the practicality of stainless steel, which not only withstands daily dishwasher exposure, but doesn’t require regular polishing. And, it starts at a decidedly lower price than old world silver. So, if you can’t decide between designs, you can go ahead and select several. Because who says your dining table, not to mention your food, doesn’t deserve a bit of variety when it comes to its accessories? TW

WHERE TO DIY

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Bloomingdales, 180 Stanford Shopping Center, Palo Alto (650) 463-2000 www.bloomingdales.com Crate & Barrel, 301 Santana Row, San Jose (408) 247-0600; 530 Stanford Shopping Center, Palo Alto (650) 321-7800 www.crateandbarrel.com CB2, www.cb2.com Pottery Barn, 2855 Stevens Creek Blvd., Ste. 2237, Santa Clara (408) 261-9882 www.potterybarn.com Williams-Sonoma, Valley Fair, 2855 Stevens Creek Blvd., Santa Clara (408) 9851507; Stanford Shopping Center, 180 El Camino Real, Palo Alto (650) 321-3486; 122 N. Santa Cruz Ave., Los Gatos (408) 354-7302 www.williams-sonoma.com 01 Bloomingdales, Tuscanny 20-piece set, service for four, $140 02 Pottery Barn, Atlas 20-piece set, service for four, $89 (or $25 per fivepiece place setting) 03 Crate & Barrel, Alpine 22-piece set, service for four plus serving spoon and fork, $69.95 04 Open Air Dinnerware, 24-piece set, service for six $185, from www.yousaytomayto.com 05 Williams-Sonoma, Absolu 20-piece set, service for four, $310 (or $89 per five-place setting) 06 CB2, Pattern 310 20-piece set, service for four, $79.95

ST YLE&SHOPPING: FEATURE

SV » FASHION

FASHION BOUTIQUES

Kitsch Couture, Saratoga

Alta 1342 Lincoln Ave., San Jose (408) 288-5940; 701 Laurel St., San Carlos (650) 596-9599; 779 Santa Cruz Ave., Menlo Park (650) 326-7390; 130 N. Santa Cruz Ave., Los Gatos (408) 354-0069 Alta has been carrying original contemporary clothing and accessories for the past 25 years. Visit any of their four locations and experience the excitement.

Amy B. Boutique 15994 Los Gatos Blvd., Los Gatos (408) 358-8600 Exceptional men’s and women’s contemporary clothing and accessories from Ted Baker, Diane Von Furstenberg, Oliver Peoples, James Perse, Vince and Paige Denim.

Bombshell Boutique

Ursula’s Boutique

301 E. Campbell Ave., Campbell (408) 371-7423 www.bombshell-boutique.com Bombshell offers stylish and sexy clothing and lingerie for women. Also specializes in tattoo apparel for men and women, and offers unique accessories and gift items, all at affordable prices.

140 W. Main St., Ste. B, Los Gatos (408) 395-1400 The wide range of clothing and styles at Ursula’s Boutique will have you dressed for any event. With an array of jewelry, handbags, and accessories, Ursula’s Boutique is all you need to complete your outfit. LINGERIE

Kitsch Couture

Dutchess Intimates Boutique

20490 Saratoga-Los Gatos Rd., Saratoga (408) 8721104 www.kitschcouture.com At Kitsch Couture, they want fashion to capture your individuality. They have transformed a quaint historic church into a wonderfully distinct contemporary boutique, featuring an eclectic mix of fashion forward pieces, unique accessories, and gifts. Customers often leave saying “There truly is something for everyone.” Brands include Free People, T-Bags, Trina Turk, Kensie and Michael Stars.

346 E. Campbell Ave., Campbell (408) 866-8006 www.dutchessboutique.com Dutchess specializes in fine lingerie, bras, panties and accessories at affordable prices. Visit their brand new boutique in downtown Campbell for something sweet or sexy. Private party hosting available.

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(Cross street San Carlos) M–F 11am–7pm s SAT 11am–6pm s SUN 12pm–5pm THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

» FEATURE

Home&Design

» FEATURE » COLUMN: HOME WORK » FURNITURE LISTINGS

98 100 104

Pothos plant, Courtesy Creative Plant, San Jose

Home Grown Three things to consider when planting indoors. HOME & DESIGN

BY JOHN NEWLIN

chools of thought vary when it comes to outfitting your home with indoor plants, but there

are some basic principles you should always follow. To help us with these, we consulted Rebecca Gordon, owner of Creative Plant Design, Inc., a plantscaping company specializing in enhancing interiors with live and silk plants.

Style of Your Home “There are different styles of plants that enhance the design of your home,” says Gordon. “For example, palms and

ficus trees work well for traditional and European themes, while straight, dark and sometimes spiky plants complement contemporary design.”

Lighting “It’s very important to use plants that can handle the light level in your home. Plants like the Dracaena Lisa and Warneckei work well for homes with low light levels. Ficus trees and many palms, need higher light levels.”

Maintenance “You should study up on how much to water your plants, otherwise your investment will dry up quickly. If you want low maintenance plants, try a ZZ plant or Snake plant. These need very little water and will be fine if you neglect them for a few weeks.” TW For more details on the plants right for you, go to www.creativeplant.com.

FINDING YOUR SOIL MATE Plants come in many shapes and forms, and the care they need is just as varied. Plant buyers should research the maintenance house plants require, and pick varieties based on how green their thumb is. LOW MAINTENANCE Ficus Robusta – Also known as the rubber plant, this upright, round-leaved plant can, as its name suggests, handle scarce watering, but prefers to be in an area with good sunlight. Dracaena Lisa – This tall, treelike plant has long, smooth dark green leaves. It can handle several degrees of sunlight, and only needs to be watered around once a week. ZZ Plant – This plant can grow quite rapidly, even in low light and without much water. Keep this one away from children and pets, though, as any part of the plant is poisonous if ingested. 98

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

MEDIUM MAINTENANCE Geranium – Put these beauties in good sunlight, with proper ventilation. Water thoroughly (be sure to let the soil dry after each watering), and they will produce many beautiful flowers. Pothos – One of the most common house plants, the pothos produces beautiful, marbled, heart-shaped leaves. While it can tolerate minimal light and cooler temperatures, it is easy to over water. Don’t make the soil too moist, and prune every now and again to help it grow. Spider Plant – Another common house plant that requires bright, but indirect light, as direct sunlight can scorch it. Check the soil daily and be sure it has dried out a little before watering again. Don’t put it too close to windows to protect it from drafts.

HIGH MAINTENANCE Asparagus Fern – This plant produces long, feathery shoots, but requires bright sun, regular watering, regular grooming if you don’t want extra seeds, and replanting every so often into a new, tight pot. Aluminum Plant – Requiring partial to full shade, this plant hates to be dry, and requires constant watering to keep the soil moist. The patterns on the leaves of this plant resemble miniature watermelons. Rhapis Palm – This beautiful palm has a fragile root ball that requires the right amount of water each time. If you over or under water it is hard for this tree to recover. This pricey tree is also called the Lady Palm and has unique, fingerlike dark frawns.

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HOME&DESIGN: HOME WORK

Skyline at Tamien Station

PROMOTION

HOME&DESIGN » COLUMN: HOME WORK

HOME

WORK

ondominium communities in the San Jose area certainly aren’t anything new, but when luxury, high-rise living comes to the area with an affordable price tag, that’s something to remember. Skyline at Tamien Station will be opening their sales center doors for the first time this month. Boasting designer finishes, immaculately kept grounds, views to die for, and pricing that sounds too good to be true, homebuyers will want to see what has generated such a buzz. At Skyline, homes are spacious enough to please the senses, while stylish enough to please homeowners’ sensibilities. The community offers one- and two-bedroom condominium floor plans, in addition to a penthouse and townhome layout. Interior amenities include bamboo flooring in kitchens and entries, custom cedar Euro-style cabinetry, ceramic tile flooring in bathrooms, granite countertops, stainless steel GE Energy Star appliances, and even a washer and dryer. Not only are the home interiors something to brag about, but the community amenities and exteriors parallel the same elegance and style. Residents will enjoy community member benefits such as a secure-entrance grand lobby, fully equipped fitness center, outdoor picnic areas with barbecues and a pet-friendly environment, all just minutes from Downtown San Jose. With prices starting in the $400,000s and amazing financing opportunities, homeowners cannot afford to pass up this community. Certain financing offers are now available for both first-time homebuyers and homebuyers who have not owned within the past

three years. To qualify for this special financing, a single-income household may not exceed $88,600, a double-income household may not exceed $101,300, while a triple-or-more-income household may not exceed $113,900. First-time homebuyers are invited and encouraged to attend Skyline’s orientation event on Mar. 8, hosted by Neighborhood Housing Services. Find out more about financing opportunities, as well as the obvious benefits of living in the middle of all that Downtown San Jose has to offer. When owning a home at Skyline, there’s no limit to the list of things to do, places to eat or experiences to enjoy. San Jose’s famous Santana Row is home to an array of options for an evening out. From local bars and restaurants to renowned blues and comedy clubs, homeowners certainly won’t be at a loss for entertainment. Skyline residents will enjoy the perks of city living with the privacy and elegance of a high-rise address. For more information about the Mar. 8 orientation event, special financing opportunities or any other questions you may have, call (408) 287-VIEW (8439) or visit www.SkylineSanJose.com.

Simply Smashing Make crime pay with a cool dresser valet made of recycled car window glass. BY JENNIFER & KITTY O’NEIL

HOME & DESIGN

ive an ordinary wooden tray an edge with shattered green glass from a broken car window. Simple high-gloss resin lets you embed the glass safely while creating an ultramodern mosaic.

tact paper to fit. Stick the contact paper to the bottom inside of the tray. Seal the inside corners and bottom edges of the tray with the silicone sealant and leave for 45 minutes. Pour the shattered glass into the tray and shake the tray until the glass creates an even layer. The glass should be about three-quarters of an inch deep. WHAT YOU’LL NEED

Step One Measure the inside bottom of the wooden tray and cut a piece of con100

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Wooden or bamboo tray, 6 inches by 6 inches by 2 inches Shattered glass from a car window, 2 cups EnviroTex Lite Pour-On High Gloss Finish, 8-ounce kit 2 disposable cups 2 wooden chopsticks White contact paper Household silicone sealant, clear Medium-sized cardboard box Scissors Ruler 102 Level

HOME&DESIGN: HOME WORK

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101

HOME & DESIGN

Actual view taken from Skyline at Tamien Station.

HOME&DESIGN: HOME WORK

HOME&DESIGN HOME

WORK

100

Step Two Following the directions on the EnviroTex Lite box, pour the entire contents of the resin and hardener into one cup. Mix thoroughly with a chopstick for one minute. Then pour the mixture into a second cup and mix with a new chopstick for one minute. TIPS

HOME & DESIGN

Don’t Get Busted: Be a law-abiding crafter and put away the hammer! Instead, call an auto shop that specializes in window repair and ask them to save you some glass. Tiny Bubbles: Don’t worry if you whip bubbles into the resin as you stir it. Once you have poured the resin, most of the bubbles will degas on their own within five minutes. If any bubbles remain, gently exhale over the surface and the bubbles will rise and pop.

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Step Three Immediately pour the resin mixture evenly over the layer of shattered glass until it is completely covered. Place the tray on a completely level surface and cover with a dust-free box. Let the tray sit undisturbed for 48 hours. TW

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THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

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HOME&DESIGN: HOME WORK

LIFE ON A HIGHER LEVEL New Condominium Homes Move in Spring 2008 AxisSanJose.com

HOME & DESIGN

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HOME&DESIGN: FURNITURE LISTINGS

HOME&DESIGN » FURNITURE LISTINGS

FURNITURE

Helm of Sun Valley

CAMPBELL Grennan’s Murphy Beds, 166 Kennedy Ave. (888) 291-1306 www.grennans.com Rose Furniture, 393 E. Hamilton Ave. (408) 871-1297 www.rosefurnituredesign.com

MOUNTAIN VIEW Ethan Allen, 861 E. El Camino Real (650) 967-3059; 5285 Prospect Rd., San Jose (408) 996-9400; 925 Blossom Hill Rd., San Jose (408) 227-4900 www.ethanallen.com

LISTINGS Cost Plus Market, 4050 Stevens Creek Blvd., (408) 247-3333; 1084 Blossom Hill Rd. (408) 267-6666 www.costplus.com Design Within Reach, 3080 Stevens Creek Blvd., Ste. 1010, Santana Row (408) 261-8875 www.dwr.com The Futon Shop, 1080 Blossom Hill Rd. (408) 9785696; 2180 El Camino Real, Palo Alto (650) 493-2727 www.thefutonshop.com Hank Coca’s Downtown Furniture, 82 E. Santa Clara St. (408) 297-9486 Helm of Sun Valley, 1111 Saratoga Ave. (408) 996-7669 www.helmofsunvalley.com Jimyko Home Furnishings, 1919 Monterey Rd. #10 (408) 993-0918 www.jimyko.com Willow Glen Kitchen and Bath, 351 Willow St. (408) 293-2284

SANTA CLARA Cort Furniture Clearance Center, 2925 Mead Ave. (408) 727-1470 www.cort.com/furniture Pottery Barn, 2855 Stevens Creek Blvd. (408) 261-9882; 800 Stanford Shopping Center, Palo Alto (650) 321-1646 www.potterybarn.com

PALO ALTO Crate & Barrel, 530 Stanford Shopping Center (650) 321-7800; 301 Santana Row, San Jose (408) 247-0600; www.crateandbarrel.com Design Within Reach, 447 University Ave. (650) 328-5900 www.dwr.com IKEA, 1700 E. Bayshore Rd. (650) 323-4532 www.ikea.com

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THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Pier 1 Imports, 2501 El Camino Real (650) 364-6608; 20610 Stevens Creek Blvd., Cupertino (408) 253-4512; 5205 Prospect Rd., San Jose (408) 996-7136; 1009 Blossom Hill Rd., San Jose (408) 978-9555; 636 Blossom Hill Rd., Los Gatos (408) 358-3977 www.pier1.com Hoot Judkins Furniture, 1269 Veterans Blvd. (650) 367-8181

SUNNYVALE Designer’s Furniture, 101 E. El Camino Real (408) 732-9880

LOS ALTOS Home Consignment, 600 El Paseo de Saratoga (408) 871-8890

LOS GATOS The Rose Collection, 155 N. Santa Cruz Ave. (408) 395-5445

MENLO PARK SAN JOSE All World Furniture, 981 Stockton Ave. (408) 292-6883 www.allworldfurniture.com California Stools, Bars and Dinettes, 1272 S. Bascom Ave. (408) 294-7353 www.castoolsbarsdinettes.com Casa Casa Furniture, 1355 Lincoln Ave. (408) 298-2272

Traditions Furniture 850 Santa Cruz Ave. (650) 325-4849 www.traditionsforthehome.com

MORGAN HILL Rosso’s Furniture, 212 Tenant Ave. (408) 776-8100

HOME&DESIGN: FURNITURE LISTINGS

Escape to

Stone Crest... Stone Crest is located in Sunnyvale. A quiet residential neighborhood near Sunken Garden Golf Course, Panama Park, Cupertino Square, Cupertino Village Shopping Centre and within the Cupertino school district. (Stocklmeir Elementary/Cupertino Middle School) Prices starting in the low $600,000s and includes all the upgrades!

Over 50% Sold Out Starting in the low $600’s HOME & DESIGN

Just Released Phase 2 | 2 Bedrooms, 2.5 Bath Sales Office Thursday to Monday 11AM —5PM

(408) 446-0179

857 Carlisle Way, Sunnyvale

Visit our website for a virtual tour

www.condosatstonecrest.com THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

105

Log on to CUPERTINO Siam Thai Cuisine $$ 1080 S. De Anza Blvd. Ste. A (408) 366-1080 www.siamthaicuisine.com

Cuisine: Thai

Park Place Restaurant $$$

10030 S. De Anza Blvd. (408) 873-1000 www.parkplacecupertino.com

Pizza Chicago $$

SANTA CLARA

Cuisine: Italian

The Fish Market Restaurant $$

Menara Moroccan Restaurant $$

Cuisine: Seafood

155 W. San Fernando Street (408) 283-9400 www.pizzachicago.com

41 E. Gish Road (408) 453-1983 www.menara41.com

Cuisine: Moroccan

Cuisine: Contemporary American Seafood & Steaks

19 Market $$

DOWNTOWN SAN JOSE

Cuisine: Vietnamese

Bella Mia $$

80 N. Market Street (408) 294-8626 www.gumbojumbo.com

58 S. First St. (408) 280-1993 www.bellamia.com

Cuisine: California-Italian

Paragon Restaurant $$ 211 S. First St. (408) 282-8888 www.paragonrestaurant.com

Cuisine: New American

Melting Pot, The $$$ 72 S. First St. (408) 293-6020 www.meltingpot.com

Cuisine: Fondue

Habana Cuba $$$ 238 Race St. (408) 998-CUBA www.998cuba.com

Cuisine: Cuban

Loft Bar & Bistro $$ 90 S. Second St. (408) 291-0677

Cuisine: American

Fahrenheit $$

99 E. San Fernando St. (408) 998-9998 www.fultralounge.com

Cuisine: Asian Fusion

Britannia Arms Downtown $$

173 W. Santa Clara St. (408) 278-1400 www.britanniaarms.com/sanjose

Cuisine: British

Cielito Lindo $$ 195 E. Taylor Street (408) 995-3447

Cuisine: Mexican

E & O Trading Co. $$ 96 South First Street (408) 938-4100 www.eotrading.com

Cuisine: Southeast Asian Fusion

19 N. Market Street (408) 280-6111

Gumbo Jumbo Cajun Fusion $$ Cuisine: Cajun Fusion

PALO ALTO The Fish Market Restaurant $$

3150 El Camino Real (650) 493-8862 (TUNA) www.thefishmarket.com

Cuisine: Seafood

L&L Hawaiian Barbeque $ 3890 El Camino Real (650) 858-2878 www.hawaiianbarbeque.com

Cuisine: Asian-American Fusion

Mantra Restaurant & Lounge $$

Blowfish Sushi $$$

Cuisine: Californian & Indian

Cuisine: Japanese

Rosie McCann’s Restaurant & Pub $$ 355 Santana Row #1060, San Jose (408) 247-1706 www.rosiemccanns.com

Cuisine: Irish, American

SAN JOSE The Fish Market Restaurant $$

1007 Blossom Hill Road (408) 269-3474 (FISH) www.thefishmarket.com

Cuisine: Seafood

632 Emerson Street (650) 322-3500 www.mantrapaloalto.com

Sundance The Steakhouse $$$

1921 El Camino Real (650) 321-6798 www.sundancethesteakhouse.com

4269 El Camino Real (650) 798-1307 www.tradervicspaloalto.com

Cuisine: Asian Fusion

Thaiphoon Restaurant $$$

543 Emerson Street (650) 323-7700 www.thaiphoonrestaurant.com

Cuisine: Pan-Asian

SAN MATEO

Cuisine: British 1712 Meridian Ave. #F (408) 269-3801

Cuisine: Italian

MILPITAS Sushi Mamoru $$ 138 S. Main Street (408) 946-5446

Cuisine: Japanese

*Featuring our Top of the Market Restaurant 1855 South Norfolk (650) 349-3474 (FISH) www.thefishmarket.com

Cuisine: Seafood

MOUNTAIN VIEW: Cascal $$

400 Castro St. (650) 940-9500 www.cascalrestaurant.com

Cuisine: Pan-Latin

Vaso Azzurro $$

A.K.A. Blue Vase 108 Castro St. (650) 940-1717 www.vasoazzurro.com

Cuisine: Fine Italian & Provence

F O R T H E AT R E T I C K E T S A N D E V E N T I N F O , L O G O N T O W W W. A R T S O P O L I S . C O M 106

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

-PRO” WOODY HARRELSON DIRECTOR ANDRÉOFBENJAMIN MAURA TIERNEY WILL ARNETT DAVID KOECHNER NEW LINE CINCOSTUME EMA PRESENTS A MOSAIC MEDIA GROUPPRODUCTION WILL FERRELL “SEMIPRODUCTION EXECUTIVE PHOTOGRAPHY SHANE HURLBUT, ASC PRODUCERS LAUREN SHULER DONNER TOBY EMMERICH SUSAN MATHESON EDITORS DEBRA NEIL FISHER PETER TESCHNERPRODUCEDDESIGNER CLAYTON HARTLEY THEODORE SHAPIRO DESIGNER DIRECTED WRITTEN BY JIMMY MILLER BY SCOT ARMSTRONG BY KENT ALTERMAN CALE BOYTER MICHAEL AGUILAR DAVID HOUSEHOLTER KENT ALTERMAN www.semipromovie.com

SOUNDTRACK AVAILABLE ON

FEBRUARY RY 29

Contest ends March 5.

This film is rated R. Please note: Passes received through this promotion do not guarantee you a seat at the theatre. Seating is on a first-come, first-served basis, except for members of the reviewing press. Theatre is overbooked to ensure a full house. No admittance once screening has begun. All federal, state and local regulations apply. A recipient of tickets assumes any and all risks related to use of ticket, and accepts any restrictions required by ticket provider. New Line Cinema, Terry Hines & Associates, The Wave Magazine and their affiliates accept no responsibility or liability in connection with any loss or accident incurred in connection with use of a prize. Tickets cannot be exchanged, transferred or redeemed for cash, in whole or in part. We are not responsible if, for any reason, winner is unable to use his/her ticket in whole or in part. Not responsible for lost; delayed or misdirected entries. All federal and local taxes are the responsibility of the winner. Void where prohibited by law. NO PHONE CALLS!

IN THEATRES FEBRUARY 29

Trader Vic’s at Dinah’s Garden Hotel $$$

The Fish Market Restaurant $$

Fratello’s $$

Putting g the e funk f k into o the e dunk. MUSIC BY

in theatres anytime Monday–Thursday beginning Monday, March 3.

Cuisine: Steakhouse

Britannia Arms Almaden $$

5027 Almaden Expressway. (408) 266-0550 www.britanniaarms.com/almaden

for your chance to enter to win complimentary passes to see

3775 El Camino Real (408) 246-3474 (FISH) www.thefishmarket.com

CAMPBELL/ SANTANA ROW: 355 Santana Row Ste. 1010, San Jose (408) 345-3848 www.blowfishsushi.com

thewavemag.com

Log on to thewavemag.com for your chance to enter to win a complimentary pass to see

in theaters anytime Monday–Thursday. This film is rated PG-13. Please note: Passes received through this promotion do not guarantee you a seat at the theatre. Seating is on a first-come, first-served basis, except for members of the reviewing press. Theatre is overbooked to ensure a full house. No admittance once screening has begun. All federal, state and local regulations apply. A recipient of tickets assumes any and all risks related to use of ticket, and accepts any restrictions required by ticket provider. Lionsgate, Terry Hines & Associates, The Wave Magazine and their affiliates accept no responsibility or liability in connection with any loss or accident incurred in connection with use of a prize. Tickets cannot be exchanged, transferred or redeemed for cash, in whole or in part. We are not responsible if, for any reason, winner is unable to use his/her ticket in whole or in part. Not responsible for lost; delayed or misdirected entries. All federal and local taxes are the responsibility of the winner. Void where prohibited by law. NO PHONE CALLS!

N O W P L AY I N G

WED 2/27

THU 2/28

Lady Washington and the Hawaiian Chieftain visit San Francisco Bay

FRI 2/29

SAT 3/1

SUN 3/2

MON 3/3

TUE 3/4

WED 3/5

THU 3/6

FRI 3/7

SAT 3/8

SUN 3/9

MON 3/10

TUE 3/11

FEB. 27 - MAR. 11, 2008

Your timely guide to the next two weeks in Silicon Valley entertainment. My Fair Lady

50 WAYS TO LEAVE YOUR SOFA » EVENT LISTINGS

108

NIGHTLIFE & MUSIC » » » » »

HEADLINERS CD RELEASES THIS TIME IN MUSIC HISTORY SPORTS BARS NOW PL AYING

112 112 114 114 115

MOVIES & TV

» MOVIE REVIEWS & PREVIEWS » DVD RELEASES

116 116

ARTS

» FEATURE » EVENT LISTINGS » COLUMN: HOT TICK ET

118 120 121

FAMILY & COMMUNITY » » » »

FEATURE EVENT LISTINGS FARMERS MARKETS WEDDING PLANNING

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

122 124 124 125

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50 Ways largest volunteer-run humanitarian nonprofit organizations in the world: 6:30pm 16. OSH 2008 HOW-TO FAIR

Alameda County Fairgrounds, 4501 Pleasanton Ave., Pleasanton www.osh.com

March 1 – 2: Instead of Googling everything all the time, why not head over to the OSH How-To Fair, where hundreds of exhibitors offer workshops, demonstrations, and a Land of Fun for the kids. 17. GREAT TRAIN EXPO The Cow Palace, 2600 Geneva Ave., Daly City www.greattrainexpo.com

March 1 – 2: If you’re into model trains, you won’t want to miss the nation’s LARGEST model train show, featuring dealers from across the country, along with workshops and demonstrations, covering a variety of topics for both beginners and experienced modelers. 18. GARDENING CLASS: HOW TO GROW GIGANTIC TOMATOES Love Apple Farm, 9299 Glen Arbor Rd., Ben Lomond www.growbetterveggies.com

March 1: Okay, raise of hands. Who wants to grow ginormous tomatoes? Thought so. Well, you’re in the right spot: You’ll learn every trick in the book on how to grow three-to-four-pound MONSTER tomatoes!: 11am – 1pm

2/27

WEDNESDAY 1. MOLLY SWEENEY

The Pear Avenue Theatre, 1220 Pear Ave., Unit K, Mountain View (650) 254-1148 www.thepear.org

Thru March 16: Portraying a blind woman’s partial recovery of her vision, this lyrical play reveals what can be lost with the “gift” of sight. 2. FU MANCHU

50 WAYS

Slim’s, 333 Eleventh St., San Francisco www.slims-sf.com

February 27: We here at The Wave are the BIGGEST fans of Fu Manchu. That’s why you’ll find us front row and center, bangin’ our heads to the sweet, sweet sounds of rock! 3. SECOND ANNUAL GARAGE SALE & OPEN HOUSE

San Francisco Center for the Book, 300 De Haro St., San Francisco www.sfcb.org/php/event. php?id=t1-022708-evt

February 27: If you are a fan of bookbinding, you’ll want to skeedaddle on over to the San Francisco Center for the Book and see want kind of awesome bookbinding gear you can score on the cheap!: 6 – 8pm 4. TALL SHIPS VISIT THE BAY AREA San Francisco Bay (800) 2005239 historicalseaport.org

Through March 6: Families are invited to come aboard Lady Washington and the Hawaiian Chieftain and explore these wonderful ships with guided tours, storytelling and more. You can even go out with the ship on maneuvers! 108

2/28

THURSDAY

2/29 FRIDAY

5. SANTA CLARA BRONCOS vs. GONZAGA BULLDOGS

9. FIFTH SPIRIT OF THE FLAME CHALLENGE

February 28: Come on out and show your support for your mighty women’s Broncos basketball squad as they take on their arch nemesis, the Gonzaga Bulldogs: 7pm

February 29 – March 2: Don’t miss 600 of the nation’s top female gymnasts, including Olympic caliber competitors, as they challenge each other on floor, bars, beam, and vault… maybe even in the parking lot.

Leavey Center, 500 El Camino Real, Santa Clara University santaclarabroncos.cstv.com

6. DEATH ANGEL

Slim’s, 333 Eleventh St., San Francisco www.slims-sf.com

February 28 – 29: When “death” and “angel” are combined, it can only mean one thing: loud, fast demonic metal. 7. SCHOOLHOUSE ROCK LIVE! Montgomery Theatre, 271 S. Market St., San Jose (408) 4531570 www.cmtsj.org

February 28 – March 2: Enjoy the Emmy Award-winning Saturday morning cartoon live on stage, featuring “Conjunction Junction, What’s Your Function,” “Interplanet Janet,” and many more. 8. SPRING MIGRATION DANCE CONCERT

Roble Studio Theater, 375 Santa Teresa, Stanford (650) 725-5838 www.stanford.edu/dept/drama

February 28 – March 1: The Stanford University Department of Drama presents the 30th annual Spring Migration Dance Concert, which will feature new works choreographed by Amy Seiwert and Charlotte Williams, along with a rich blend of dance forms ranging from contemporary ballet to hip-hop.

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Santa Clara Convention Center, 5001 Great America Pkwy., Santa Clara www.wvgbc.com/sotf/

10. JEWELRY, GEM & MINERAL SHOW & SALE Centennial Hall, 22292 Foothill Blvd., Hayward

February 29 – March 2: If you like to dig things out of the ground and then wear them around your neck, you’ll have to make a stop at the Gem & Mineral Show. You’ll be able to purchase gems, minerals, fossils and more… and you won’t even have to get dirty. 11. THE DYNASTIES

Community School of Music and Arts, 230 San Antonio Circle, Mountain View (650) 917-6800 www.arts4all.org

February 29: Featuring a unique mixing of Kunqu Opera with classical Chinese dance, this memorable performance spans the historic five dynasties of Chinese civilization.

not a chess wizard? Your instructor and head wizard, Ian Levin, will guide kids through the wonderful and exciting world of chess playing (potentially becoming wizards themselves): 3:30 – 4:15pm 13. VOODOO GLOW SKULLS

Blank Club, 44 S. Almaden, San Jose www.theblankclub.com

February 29: The Voodoo Glow Skulls are a lot like Donny and Marie Osmond – only instead of being a little bit country and a little bit rock ‘n’ roll, the Skulls are a little bit punk and a little bit ska. 14. EAST MEETS WEST

Peninsula Covenant Church, 3560 Farm Hill Blvd., Redwood City (650) 325-7967 www.peninsulayouthorchestra.org

Santa Cruz Civic Auditorium, 307 Church St., Santa Cruz (831) 420-5260

March 1: Prepare yourself for a night of bourbon, chain smoking and uncontrollable laughter from Ron White: 7:30pm 23. PRIDE AND PREJUDICE BALL

San Mateo Masonic Lodge, 100 N. Ellsworth Ave., San Mateo peers.org/prideprej.html

March 1: Throw on your best Georgian ball wear and head to San Mateo for an evening of live music from Bangers & Mash, dancing, masquerading, and romancing.

3/2

SUNDAY 24. SIXTH ANNUAL PINOT NOIR SUMMIT

March 2: If you are a lover of California wine, you’ll want to make sure you don’t miss the Sixth Annual Pinot Noir Summit and take full advantage of tasting some fabulous wines.

20. FAMILY ART NIGHT AT THE ART BEAT

The Art Beat, 68 E. Campbell Ave., Campbell (408) 370-5002

March 1: The whole family is invited to come on over to The Art Beat and get artistic. You can choose from making pottery, painting, birdhouses, even wind chimes!

15. CONVERSATION WITH SRI SRI RAVI SHANKAR

February 29: Everyone wants to be a wizard on some level, so why

22. RON WHITE: YOU CAN’T FIX STUPID

March 1: You heard right, my friends: Laser. Light. Show. Featuring three of the all-time greatest laser light show bands: The Doors and Jimi Hendrix at 9pm and Pink Floyd’s Dark Side of the Moon at 10pm.

3/1

March 1: Join Michael Krasny from KQED-FM as he visits Sri Sri Ravi Shankar, founder of the Art of Living Foundation and the International Association for Human Values, the

March 1 – 2: Swing by Berkeley Psychic Institute for a free healing and/or reading and find out everything you want to know about your future, be it relationships, money, career, whatever!: 11am – 6pm

Fort Mason Center – Golden Gate Room, Buchanan St. and Marina Blvd., San Francisco www.affairsofthevine.com

SATURDAY

12. CHESS WIZARDS

Berkeley Psychic Institute, 4600 El Camino Real #204 (650) 917-1674

De Anza Planetarium, 21250 Stevens Creek Blvd., Cupertino www.planetarium.deanza.edu

February 29: Two worlds collide as your ears will be delighted with this evening of Chinese music performed on authentic instruments from San Francisco’s Melody of China, followed by American jazz performed by Michael Galisatus and Friends: 8pm

Nob Hill Masonic Auditorium, 1111 California St., San Francisco us.artofliving.org/ upcoming%2Devents/

Highlands Recreation Center, 1851 Lexington Ave., San Mateo (650) 341-4251 www.highlandsrec.com

19. LASER LIGHT SHOW

21. PSYCHIC FAIR AND HEALING FESTIVAL

25. MEXICO VS. AUSTRALIA

McAfee Coliseum, 7000 Coliseum Way, Oakland

March 2: Hey, soccer fans: Don’t miss this battle royale as the Olympic soccer squads from Mexico and Australia go head to head at McAfee Coliseum: 3pm

50 WAYS TO LEAVE YOUR SOFA

MONDAY

3/3

SUNDAY

3/9

26. SAN JOSE SHARKS VS. MONTREAL CANADIENS

40. SAN JOSE CHAMBER ORCHESTRA

Shark Tank, 525 W. Santa Clara St., San Jose www.sjsharks.com

Le Petit Trianon, 72 N. Fifth St., San Jose (408) 295-4416 www.sjco.org

March 3: Montreal, we feel sorry for you. Why, you ask? Cuz you are standing between us and the Stanley Cup Playoffs, so prepare to be blasted!

March 9: The San Jose Chamber Orchestra invites you to join them and guest conductor Eric Kujawksy for a wonderful evening of music featuring works by Corigliano, Schnittke and Nielsen: 7pm

3/4

3/12

TUESDAY 27. CABARET

San Jose Center for the Performing Arts, 255 Almaden Blvd., San Jose (888) 455-7469 www.amtsj.org

March 4 – 16: Taking place in 1930 prewar Berlin, this acclaimed musical extravaganza follows entertainer Sally Bowles and writer Cliff Bradshaw as they face the mounting threat of the Nazi regime. Featuring such hits as “Willkommen,” “Maybe This Time,” and “Don’t Tell Mama.”

3/5

WEDNESDAY 28. PENINSULA JOB FAIR San Mateo County Event Center, 2495 S. Delaware St., San Mateo (650) 574-1766 www. peninsulaemploymentgroup.com/

March 5: Getting tired of the job? Want to try something new? Well, print out some resumes, get on over to the Peninsula Job Fair and land that job you’ve always dreamed about. 29. SAN HO A GO-GO Blank Club, 44 S. Almaden, San Jose (408) 292-5265

30. SOUTHERN COMFORT

Lucie Stern Theatre, 1305 Middlefield Rd., Palo Alto (650) 903-6000 www.theatreworks.org

March 5 – 30: In this unexpected love story, a widower and a grandmother discover that romance doesn’t have an expiration date.

3/6

THURSDAY 31. BONFIRES AND BUGS: THE ART AND SCIENCE OF CAMPING

Museum of American Heritage, 351 Homer Ave., Palo Alto (650) 321-1004 www.moah.org

March 7 – August 17: An enlightening exhibit featuring the growth of camping, from truly

“roughing it” to modern camping gear: The exhibit also honors the 1907 founding of the Scouting movement by General Robert BadenPowell in England with displays of uniforms and camping equipment.

3/7

FRIDAY 32. OUTRAGEOUS OUTGROWNS

Santa Clara County Fairgrounds – Pavilion Hall, 344 Tully Rd., San Jose www.outrageousoutgrowns.com

March 7 – 9: Oh, how quickly they grow… and how empty your pocketbook gets! Thank goodness, then, for Outrageous Outgrowns, where you’ll find tons of brandname clothing, books, toys, shoes, maternity clothing, nursing items, and more! 8am – 6pm 33. SANTA ROSA FISHING TACKLE, DUCK DECOY, & SPORTING COLLECTIBLES SHOW Santa Rosa Veterans Bldg., 1351 Maple Ave., Santa Rosa (707) 539-3662

March 7 - 8: Attention, anglers: We know how you love adding to your collection of banjo-spinner baits, and what better place to add a couple more than at this year’s Santa Rosa Fishing Tackle, Duck Decoy & Sporting Collectibles Show. The show features antique to brand spankin’ new gear. 34. 15 ANNUAL CRAB FEED TH

Napredak Hall, 770 Montague Expwy., San Jose (408) 2622613 www.milpitaschamber. com/crabfeed.html

March 7: Milpitas’ Chamber of Commerce Crab Feed is an annual event that pits man against crab in perhaps the only battle in which bibs are entirely appropriate. Crab, pasta, a silent auction and live entertainment included: 6pm 35. THE VAGINA MONOLOGUES

SJSU Student Union Barrett Ballroom, One Washington Square, San Jose (408) 924-6333 www.vday.org

March 7 – 8: Celebrating V-Day’s

10th anniversary, this benefit production of Eve Ensler’s play aims to raise awareness and stop violence against women and girls: 7pm 36. STAND UP FOR HUMANITY

Heritage Theatre, One W. Campbell Ave., Campbell (408) 866-2700

March 7: Don’t miss this ultrahilarious comedy show featuring Mark Lundholm of Comedy Addiction Tour fame, the Improv’s Justin McClure, Bay Area star Andrew Norelli, and Clownshoe co-founder Jim Panett! 7:30pm

3/8

SATURDAY 37. SAN JOSE SUPER TOY, COMIC BOOK & RECORD SHOW

Santa Clara County Fairgrounds, 344 Tully Rd., San Jose www. timetunneltoys.com/toyshow.html

March 8: The show features more than 200 tables of vintage to modern toys and collectibles, including robots, Tonka toys, comic books, records, dolls, and GI Joes. Special guest appearances by artist extraordinaire Eric Joyner and John Stanley from the ’70s and ‘80s TV show Creature Features, who will be signing copies of his new book, I Was a TV Horror Host. 38. THE CROSSROADS IRISH-AMERICAN FESTIVAL

Throughout San Francisco www.irishamericancrossroads.org

March 8 – 16: An annual cultural arts, and literary event celebrating the history of the Irish Diaspora throughout the Americas, highlighting creative performances, music, film, readings, storytelling and more. 39. PETER PAN

Mountain View Center for the Performing Arts, 500 Castro St., Mountain View (650) 903-6000

March 8 – 16: Peninsula Youth Theatre presents this musical adventure starring Peter Pan, Tinker Bell, Wendy, The Lost Boys, a crafty crocodile and, of course, the dreaded Captain Hook!

41. MATCHBOX TWENTY / ALANIS MORISSETTE

HP Pavilion, 525 W. Santa Clara St., San Jose www.hppsj.com

March 12: Two great acts, one GREAT show. Don’t miss Matchbox Twenty and Alanis Morissette as they roll into the HP Pavilion for what should an amazing evening of rockin’ good music: 7pm 42. SAN FRANCISCO FLOWER AND GARDEN SHOW

Cow Palace, 2600 Geneva Ave., Daly City www.gardenshow.com/sf

March 12 – 16: Spring is just around the corner, so it’s time to start thinking about spring things, like your yard. And what better place to get new ideas than at the San Francisco Flower & Garden Show? 43. ROSANNE CASH

Memorial Auditorium, Serra St. at Galvez, Stanford University livelyarts.stanford.edu

March 12: Join Rosanne Cash as she performs her latest work, Black Cadillac, which is spurred by the loss of her father, Johnny Cash, her stepmother, June Carter, and her own mother – all in a two-year span. Cash will be joined by her husband and guitarist John Leventhal: 8pm

3/13

THURSDAY 44. AND BABY MAKES SEVEN

Dragon Theatre, 535 Alma St., Palo Alto (415) 433-1235 www.theatreq.org

March 13 – April 16: In this inventive play that dances between reality and imagination, Helen, Ruth, and Peter’s imaginary children get in the way of their attempts to have an actual baby. 45. THE MAGICIAN’S NEPHEW

Palo Alto Children’s Theatre, 11305 Middlefield Rd., Palo Alto (650) 463-4970 www. cityofpaloalto.org/depts/csd/ activities_and_recreation/ attractions/childrens_theatre.asp

March 13 – 15: Digory and Polly’s summer takes a turn for adventure when Uncle Andrew, a self-taught magician, sends the two hurtling

48 into the mysterious world of Narnia, where horses have wings and an evil sorceress rules supreme.

3/14 FRIDAY

46. LATIN KINGS OF COMEDY

San Jose Civic Auditorium, 145 W. San Carlos St., San Jose

March 14: The Latin Kings of Comedy Tour will be hosted by Paul Rodriguez, with special guests Luke Torres, Johnny Sanchez and Darren Carter: 8pm 47. ELISA MONTE DANCE COMPANY

Memorial Auditorium, Serra St. at Galvez, Stanford University livelyarts.stanford.edu

March 14: Known for its athletic but sensual style and intense physical routine, the established Elisa Monte Dance Company will make its Bay Area debut with this evening of high energy movement: 8pm 48. MARGARET CHO

The Warfield, 982 Market St., San Francisco www.livenation.com

March 14 – 15: If you like to laugh REALLY hard, to the point that you pee your pants, you’ll want to make sure you don’t miss Margaret Cho with special guest Liam Sullivan for an evening of… that’s right, LAUGHTER!

3/15

SATURDAY 49. NINTH SYMPHONY

West Valley College, 14000 Fruitvale Ave., Saratoga (408) 995-3318 www. www.sanjosesymphonicchoir.org

March 15 – 16: Beethoven’s Ninth Symphony is one of the most famous and most beloved pieces of classical music. Don’t miss it being performed by one of the country’s most successful choral societies. 50. BLIND BOYS OF ALABAMA

Memorial Auditorium, Serra St. at Galvez, Stanford University livelyarts.stanford.edu

March 15: Now in their sixth decade of performing, the Blind Boys still give impassioned gospel performances along with original arrangements that include blues, pop, hip-hop, and contemporary music: 8pm TW

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50 WAYS

March 5: Super fly, and we do mean FLY, DJ Derek invites you to join him for an all-45rpm-spun super funk-afied evening, featuring classic soul and early funk greats, such as Joe Tex, Otis Redding, Aretha Franklin, The Blazers, The Dells and many more! First Wednesday of the month.

WEDNESDAY

Nightlife&Music

» » » » »

HEADLINERS CD RELEASES THIS TIME IN MUSIC HISTORY SPORTS BARS NOW PL AYING

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fermented, and then it is either bottled or goes into barrels for aging. Contemporary rums can be compared to the tragic/ comedic masks one sees in community playhouses nationwide. The tragic side of rum is synthetic-i-faction. Certain large rum manufacturers have thought it a good idea to market flavored rums. Coconut, watermelon, lime and lemon rums are frequently the spirit base of many a bad cocktail. Most often, the flavorings used in these rums are 100 percent man-made and will produce in the drinker a roaring hangover, even when taken in small amounts. Behind the comedy mask are pure rums. Aged, gold, anjeo or silver, these beauties – made throughout the Caribbean – are delicious straight or mixed. Notable brands are Westerhall from Grenada, Rhum Barbancourt from Haiti, and any of the “rhums agricole” from Martinique. The latter are made from blue cane sugar and are so revered by the French, their government has designated the island an AOC (Appellation d’origine controlee, or controlled term of origin), which, as with French wine regions such as Champagne, renders the island the only place in the world with the right to use such an appellation. Rum is one of the most versatile spirits and has the uncanny ability, after one sip, to transport the drinker to a better, usually balmy place, where palm fronds applaud and turquoise waters soothe the eyes. It works well with all types of citrus, even better with pineapple – and in the case of high-end, aged rums, alone in a snifter. TW YE OLDE RUM DRINKS Lesser known rum cocktails you might like to try are the Old Havana and El Presidente.

Pirate Juice NIGH T L IFE & MUSIC

The history of the island-born liquor that is rum. BY KEVIN LYNCH

ou’re on a boat at sea. You’ve been there for weeks, swabbing the decks under the blazing sun. Worst of all, you’re parched. What do you reach for? Rum, of course. Look what wonders the sugarcanebased spirit did for the Royal British Navy. Between slugs of government-rationed rum, they ruled the sea. You may not be swabbing a deck at sea, or even know a British sailor, but ’tis soon to be the season of the blazing sun and parched throats. A time when, unlike maritime marauders of yore, we can cool off poolside with a glass in the shape of a tiki god wearing a Carmen Mirandaesque fruit stick for a hat. Rum is one of the world’s oldest spirits, first mentioned in 325 B.C. when Nearchus, a general in Alexander the Great’s army, sent a dispatch back to his leader stating: “The Indians have made a sort of honey from reeds, without the help of bees.” He meant 110

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

the substance otherwise known as sugar, which the people of India fermented and called “sidhu.” This harsh rum prototype slowly trickled east and west. In the Philippines, the juice of the sugarcane was fermented into a drink called “bawsis,” while it was being distilled in the West during the early days of alchemical experimentation. The concoction later came to be known as Kill-Devil. Barbados is the acknowledged birthplace of what we now think of as rum. In 1638, just a few years after the settlement of the island, the first sugarcane harvest was brought in using the labor of recently imported slaves – the less savory side of this old-time spirit. To make rum, the sugarcane needs to be boiled and rendered immediately after being cut. Once the juice or “vesous” is released, it passes through a series of open boilers where the actual sugar or sucrose separates out, leaving molasses or treacle behind. The pure juice is

OLD HAVANA For the Old Havana Gosling’s Black Seal Rum works the best. In a shaker full of ice, add: 1 1/2 ounces rum 1/2 ounce Cointreau A splash of fresh lemon/lime juice A splash of simple syrup 1 ounce orange juice Shake ingredients vigorously for about half a minute. Serve in a martini glass with a sugared rim.

EL PRESIDENTE This drink is a little more on the adult side. There are several variations, but the one that works best was devised by Guillermo, the bar man at the Ritz-Carlton in Santiago, Chile. Though simple, the preparation of this drink requires great finesse. A debate rages as to which aged rum makes for a better drink. Cuban aged rums (which are illegal, but we’ll keep that under our hats) are the best. If this is not an option (and, fellow citizens, it isn’t), one may wish to substitute Aniversario rum from Venezuela. In a shaker full of ice, add: 2 ounces anjeo rum 1 ounce sweet vermouth (preferably Carpano Antica) Gently stir. Serve up in a chilled martini glass with an orange twist. Ensure that as much oil as possible from the twisted orange lands on top of the drink.

Either drink is best enjoyed on the deck of your yacht while island hopping.

NIGHTLIFE&MUSIC: FEATURE

NIGH T L IFE & MUSIC

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» HEADLINERS

NIGHTLIFE&MUSIC HEADLINERS

New York Dolls

FU MANCHU

February 27, Slim’s, San Francisco www.slims-sf.com

DEATH ANGEL

February 28 - 29, Slim’s, San Francisco www.slims-sf.com

TEA LEAF GREEN

February 29 – March 1, The Fillmore, San Francisco www.livenation.com

VOODOO GLOW SKULLS

February 29, The Blank Club, San Jose www.theblankclub.com

THE RAVEONETTES

March 5, The Independent, San Francisco www.theindependentsf.com

LIFEHOUSE

March 5, The Warfield, San Francisco www.livenation.com

NEW YORK DOLLS

CLUTCH

LIVING LEGENDS

IMMORTAL TECHNIQUE

March 5, The Fillmore, San Francisco www.livenation.com

March 6, The Catalyst Club, Santa Cruz www.catalystclub.com March 7, The Fillmore, San Francisco www.livenation.com

BALKAN BEAT BOX

March 6, The Fillmore, San Francisco www.livenation.com

March 10 -11, Slim’s, San Francisco www.slims-sf.com

March 9, The Fillmore, San Francisco www.livenation.com

KEITH URBAN / CARRIE UNDERWOOD

March 11, HP Pavilion, San Jose www.hppsj.com

Matchbox Twenty

NIGH T L IFE & MUSIC

MATCHBOX TWENTY March 12, HP Pavilion, San Jose www.hppsj.com

THE BRAVERY

March 13, The Fillmore, San Francisco www.livenation.com

COMING SOON King Diamond, UFO, Fishbone, Ministry, The Presidents of the United States of America, Shawn Mullins, Bob Mould Band, Testament, Citizen Cope, Blind Melon, Jucifer, The Black Crowes, Streetlight Manifesto, The Breeders, Ace Frehley, Lifehouse, Kinky, Y&T, Kanye West, Avril Lavigne, Yellowcard, Blue Oyster Cult, The Black Keys, My Chemical Romance, Panic at the Disco, Steve Miller Band, Ani DiFranco, Big Head Todd & The Monsters, Bon Jovi, and more…

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» CD RELEASES

RELEASES MARCH 4

Alan Jackson, Good Time Bauhaus, Go Away White The Black Crowes, Warpaint Flogging Molly, Float Jackson Browne, Solo Acoustic, Vol. 2 Kathleen Edwards, Asking for Flowers Michael McDonald, Soul Speak

MARCH 11 B-52s, Funplex The Black Crowes, Warpaint The Presidents of the United States of America, These Are The Good Times People Randy Jackson, Randy Jackson’s Music Club, Vol. 1 Shawn Mullins, Honeydew Van Morrison, Keep It Simple

NIGHTLIFE&MUSIC: CD REVIEWS

LIVE Saturday March 1st - 7pm / Replay - 10pm UFC 82 PRIDE OF A CHAMPION ®

DRINK SPECIALS Featuring

The Miller Girls We Have Wi-Fi

SV » WINE TASTING & MORE

WINE TASTING & MORE Fortino Winery

WINERIES

Burell School Vineyards & Winery

Cooper-Garrod Estate Vineyards 22645 Garrod Rd., Saratoga (408) 867-7116 www. cgv.com Wine Tasting: Mon-Fri Noon-5pm, Sat-Sun 11am-5pm.

Fortino Winery 4525 Hecker Pass Hwy., Gilroy (408) 842-3305 www.fortinowinery.com Wine Tasting: Tue-Sat 10am5pm, Sun 11am-5pm.

Hahn Estates, Smith & Hook Winery 37700 Foothill Rd., Soledad (831) 678-2132 www. hahnestates.com Wine Tasting: Mon-Fri 11am-4pm, Sat-Sun 11am-5pm.

Pedrizzetti Winery 1645 San Pedro Ave., Morgan Hill (408) 779-7389 www.pedrizzettiwinery.com Open Tue-Sun 10am-5pm (closed most holidays).

Roudon-Smith Winery 2364 Bean Creek Rd., Scotts Valley (831) 438-1244 www.roudonsmith.com Wine Tasting: Sat Noon4:30pm.

NIGH T L IFE & MUSIC

24060 Summit Rd., Los Gatos (408) 353-6290 www.burrellschool.com Burrell School Vineyards & Winery produces “Wines at the Head of Their Class”: wines of unmistakable mountain character. Estate grown Cabernet Franc, chardonnay, merlot, pinot noir, Cabernet Sauvignon, and Syrah. Open Thu-Sun, 11am5pm, Fri-Sat 11am-6pm.

Rabbit’s Foot Meadery 1176 Aster Ave. #E,Sunnyvale (408) 261-1603 www.rabbitsfootmeadery.com Their famous cider is available at Whole Foods Markets and Olivers Markets.

Thomas Fogarty Vineyards 19501 Skyline Blvd., Woodside (650) 851-6777 www.fogartywinery.com Wine Tasting: Thu-Sun, 11am-5pm. WINE SHOPS

Savvy Cellar Wines 2048 Broadway St., Redwood City (650) 363-8737 www.savvycellar.com Features wines from all the great regions of the world = all wines rated 90+ points and retail for $39/bottle or less.

Vino Locale 431 Kipling St., Palo Alto (650) 328-0450 www.vinolocale.com Vino Locale is the perfect place to host a business or social event in an elegant and private setting. Open Tue-Sat, 11am-9pm, Sun, Noon-5pm.

Vintage Wine Merchant 377 Santana Row #1135, San Jose (408) 260-1115 www.vintagewinemerchants.com Open Mon-Wed 10am-9pm, Thu-Sat 10am-10am, Sun Noon-8pm.

FOR MORE INFORMATION, LOG ON TO WWW.THEWAVEMAG.COM/WINERIES THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

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NIGHTLIFE&MUSIC: LISTINGS » THIS TIME IN MUSIC HISTORY

NIGHTLIFE&MUSIC THIS TIME IN MUSIC HISTORY FEBRUARY 29, 1968: The Beatles’ Sgt. Pepper’s Lonely Hearts Club Band won the Grammy for Best Album. MARCH 1, 1969: Johnny Cash and June

Carter got hitched. MARCH 1, 1995: Bill Berry of R.E.M.

suffered a brain aneurysm while performing on stage in Switzerland. MARCH 3, 1931: Cab Calloway recorded “Minnie the Moocher,” jazz’s first million-selling song. MARCH 4, 1966: John Lennon uttered the controversial line “We [the Beatles] are more popular than Jesus.” MARCH 5, 1963: Patsy Cline died in a

plane crash. MARCH 5, 2002: MTV began airing

The Osbournes. The reality television show followed the daily activities of rock musician Ozzy Osbourne and his family.

MARCH 6, 1998: Oasis’ Liam Gallagher was charged in an Australian court for headbutting a fan, and breaking said fan’s nose. He was released on $10,000 bail.

MARCH 8, 1993: Beavis and Butt-Head premiered on MTV. MARCH 9, 1998: In Los Angeles, the Notorius B.I.G. (Christopher Wallace) was killed in a drive-by shooting at the age of 24.

MARCH 13, 1973: Pink Floyd released Dark Side of the Moon. MARCH 14, 1998: Ray Charles made his first solo performance in 53 years on the television shopping network QVC.

SV » SPORTS BARS

SPORTS BARS CUPERTINO

Strike NIGH T L IFE & MUSIC

Cupertino Square, Wolfe Rd., right after Hwy. 280 (408) 252-2695 www.bowlstrike.com TVs: 29 Team Affiliations: All Bay Area teams Hours: Sun: 11am-Midnight, Mon: 11am-1am, Tue - Wed: 11am-Midnight, Thu - Sat: 11am-2am LOS GATOS

Double D’s Sports Grille

SUNNYVALE

Firehouse Brewery

354 N. Santa Cruz Ave. (408) 395-6882 www.doubleds.com

111 S. Murphy Ave. (408) 773-9500 www.firehousegrill.com

TVs: 22 w/newly upgraded HDTV flat screens Team Affiliations: Raiders, 49ers Open for Breakfast: Sat: 9am, Sun: 9:30am

TVs: 13 HDTVs, NFL Package Food/Drink Specials: Bloody Mary discount Team Affiliations: Raiders, 49ers Hours: Mon - Fri: 11:30am-10pm, Sat: Noon-10pm, Sun: 9am-9pm

SANTA CLARA

Characters Sports Bar & Grill 2700 Mission College Blvd. (408) 988-1500 TVs: 18 HDTV flat screens Food/Drink Specials: Yes Team Affiliations: 49ers Hours: Mon-Thu: 4:30pm-12:30am, Fri: 4:30pm-1am, Sat: 11:30am-1am, Sun: 11:30am-Midnight

SUNNYVALE

Quarter Note 1214 Apollo Way (408) 732-2110 www.quarternote.com TVs: 6 Food/Drink Specials: Daily, Happy Hour Mon-Fri: 4 - 7pm, Sun: breakfast & lunch specials Team Affiliations: Vote, majority wins Hours: 10am-2am

FOR MORE INFORMATION, LOG ON TO WWW.THEWAVEMAG.COM/SPORTSBARS 114

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NIGHTLIFE&MUSIC: LISTINGS » NOW PL AYING

NIGHTLIFE&MUSIC NOW

P L AY I N G

Titles currently receiving high rotation in The Wave offices.

JOHNNY BRAFFORD

JO ABBIE

Events Editor Fu Manchu, King of the Road, 2000

Senior Editor Sia, Some People Have Real Problems, 2008

Call them stoner rock, fuzz rock, whatever — when it comes down to it, Fu Manchu simply delivers ’70s-style heavy guitar masterpieces. Born and bred in Southern California, their music is heavily influenced by skateboarding, muscle cars, BMX, and Bigfoot – true Renaissance men.

Don’t let her diminutive stature fool you — this chanteuse’s pixie-esque presence belies a truly rich and soulful singing voice. This powerful new album is laden with mature, smartly penned tracks such as “The Girl You Lost to Cocaine” and “Little Black Sandals.” Beck plays backup singer on the adorably quirky lyricism of “Academia,” while Beck’s brother in law Giovanni Ribisi, and the actor’s young daughter Lucia, also croon along with Sia on several tracks.

Stan Getz, The Essential Stan Getz: The Getz Songbook, 1992 The perfect album for a romantic evening of cuddling on the couch, not to mention a great introduction to Getz’s work, if you weren’t already in the know (as I was not). You’ll enjoy his ultramellow, smooth deliveries that just let you melt away. And if that’s not enough, John Coltrane once said of Getz, “We’d all play like that… if we could.” That’s good enough for me.

ED ROBERTSON

“Radio Nowhere,” the politically charged “Magic” and the Boss’ reunion with the E Street Band have gotten most of the attention (and deservedly so!), but my favorite track on the album is “Girls in Their Summer Clothes” – a song more Beach Boys than Springsteen-like in sound, but a good tune nonetheless.

Rinaldi Sings, Avenues & Alleyways, 2004 Fresh-faced British crooner Steve Rinaldi has a new album of retro pop due out later in 2008, but I like this single from 2004, a cover version of Tony Christie’s “Avenues & Alleyways,” aka the theme song to the cult ’70s spy series The Protectors. The video, by the way, pays homage to another cult classic: The Prisoner.

This talented Australian singer songwriter has been acclaimed at home for his distinctive, folk-tinged indie sound. This second album features somber yet sanguine lyrics, and intricate arrangements that fuse Collette’s vocals with gently escalating, almost hypnotic melodies — which makes for a mellow collection of tracks that is nothing short of exquisite.

JON SONTAG NIGH T L IFE & MUSIC

Copy Editor Bruce Springsteen, Magic, 2007

Ned Collette, Future Suture, 2007

Graphic Desig ner Justice, †, 2007 Xavier de Rosnay and Gaspard Auge bombarded the electro scene last year with their first full-length album, †. With a sharp and raw sound, their powerful mix offers indie kids and the punk-at-heart another great reason to dance.

The National, Boxer, 2007 The more you listen to this album, the more you’ll love it. Matt Berninger’s stark but soothing deep voice guides The National’s slightly eerie instrumentation into a blissful, welcoming tone. TW

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» MOVIE PREVIEWS

Movies&TV

» MOVIE REVIEWS & PREVIEWS » DVD RELEASES

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over? This historical Euro romance deals with Anne Boleyn (Portman) and her sister Mary (Johansson) competing for the affection of King Henry Tudor (Bana). The story they never tell is about their wacky younger brother, Steve. This movie has a good pedigree with Portman and Johansson, and Bana is solid as the dude. It surely boasts exquisite costumes and sets, but one would probably need to be a historical scholar to actually tell this apart from the average Jane Austen yarn.

Semi-Pro

COLLEGE ROAD TRIP S TA R R I N G : M A R T I N L AW R E N C E , R AV E N S I M O N E D I R E C T E D B Y: R O G E R K U M B L E

REVIEWS & PREVIEWS BY FRED TOPEL

REVIEWS F

SEMI-PRO S TA R R I N G : W I L L F E R R E L L , W O O D Y HARRELSON, ANDRE BENJAMIN D I R E C T E D B Y: K E N T A LT E R M A N

Will Ferrell must have run out of ideas, so he’s just doing every sport. It’s kind of okay, though, because he makes each one funny. Well, except soccer. But he’s good at basketball. Inspired by the real ABA league, Ferrell plays Jackie Moon, owner of and player for the Tropics – the worst team in the minor league. When the NBA absorbs the league, the Tropics fight for fourth place to stay in the game. But the story is not really important – it just sets up random craziness. Semi-Pro is not quite as clever as Elf or Blades of Glory, but it’s still plenty of fun.

MOVIES & T V

PENELOPE S TA R R I N G : C H R I S T I N A R I C C I , J A M E S M C AV O Y, R E E S E W I T H E R S P O O N D I R E C T E D B Y: M A R K PA L A N S K Y

Penelope was the name of Odysseus’ wife in Greek lore and is the name of a hot Latin babe in Hollywood. Now it is also a modern fairytale. Thanks to a family curse, Penelope (Ricci) is born with a pig’s nose. Her family tries to find suitors who can break the curse by loving her anyway, but she’d rather just go out and explore the world. The film is perfectly sweet, capturing a fairy-tale tone without using special effects and magical creatures. It has a sincere heart without being preachy, and it’s just fun. Ricci looks adorable with the nose, and Witherspoon plays a cool, spunky character.

CITY OF MEN S TA R R I N G : D O U G L A S S I LVA , D A R L A N C U N H A , J O N AT H A N HAAGENSEN D I R E C T E D B Y: PA U L O M O R E L L I

The lives of 18-year-old Brazilian guys are remark116

ably similar to those of Brazilian youths. They still get into trouble with street gangs and mess up their relationships. This follow up to City of God deals more with issues of adulthood, such as becoming a father and family responsibility, but the message seems the same. Things are rough down there, and even the best kids have to resort to some level of crime to survive. Point taken, and it’s still well made, but it’s nothing anyone hasn’t seen before. Even director Morelli taking over for Fernando Meirelles captures the same aesthetic. M

THE BANK JOB S TA R R I N G : J A S O N S TAT H A M , SAFFRON BURROWS, STEPHEN CAMPBELL MOORE D I R E C T E D B Y: R O G E R D O N A L D S O N

Heist movies are awesome. All the tricks of the trade and races against time are thrilling. The Bank Job has none of that. It’s based on a true story, so maybe real crime is not as cool and snappy as Ocean’s 11. These hoods just drill into the vault and the cops can’t find them. Lucky break. The ramifications of the robbery were a big deal in England in the ’70s, but they hardly seem relevant now, and certainly not fun. It’s just guys standing around in the vault. Statham makes a good criminal antihero, but there’s no action and certainly no major twists for intrigue.

SNOW ANGELS S TA R R I N G : K AT E B E C K I N S D A L E , SAM ROCKWELL, MICHAEL ANGARANO D I R E C T E D B Y: D AV I D G O R D O N G R E E N

Want to see a movie about boring people who don’t do anything? Didn’t think so. This portrait of small-town life gives the glamorous Beckinsdale a chance to wear frumpy clothes and no makeup, just to show that she can. Rockwell plays a crazy guy because that’s what he does. Angarano plays a mopey teenager because they’ve got to have one of those. This film just revels in misery and banal daily life, with slowly developing relationships. This is the kind of indie movie that gives indies a bad name. It has nothing but pretension and offers nothing to viewers in the way of entertainment or insight.

PREVIEWS F

S TA R R I N G : S T E P H E N C H O W, X U J I A O D I R E C T E D B Y: S T E P H E N C H O W

Stephen Chow makes wacky comedies mixing martial arts and visual effects in Hong Kong’s film industry. His Kung Fu Hustle and Shaolin Soccer were brilliant. Now he does a kids movie, but with less exciting results. A poor father (Chow) finds a toy for his son (Xu) at the landfill. The toy turns out to be an alien, with magical powers. There are some clever scenes of the alien wreaking havoc at school, but they are very uneven. They never establish any rules for those powers, so it’s just anything goes. Chow doesn’t seem to have as much to say about this genre as he did about kung fu.

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

THE OTHER BOLEYN GIRL S TA R R I N G : N ATA L I E P O R T M A N , SCARLETT JOHANSSON, ERIC BANA D I R E C T E D B Y: J U S T I N C H A D W I C K

10,000 B.C. S TA R R I N G : C A M I L L A B E L L E , S T E V E N S T R A I T, M A R C O K H A N D I R E C T E D B Y: R O L A N D E M M E R I C H

Roland Emmerich doesn’t need aliens or global climate change to create a spectacle. He just has to look at history. His caveman adventure has giant sabertooth tigers and mammoths. It also has cave babes with well groomed legs and armpits, but so did Raquel Welch in One Million Years B.C. Besides, no one really wants to see real ugly Neanderthals anyway. The story is about a young mammoth hunter journeying into uncharted territory – nice and specific. Hopefully this movie has resigned itself to being big dumb fun. Emmerich can do that. Just no historical/political statements, please. Bring on the animals and it’s all good. TW

What is a costume drama doing out this time of year? Don’t they know the Oscars are already » DVD RELEASES

CJ7

Martin Lawrence and Raven Simone stuck in a car together visiting colleges! That’s crazy. They are bound to have some humorous conflicts about how old and lame he is, and how young and hip she is. Hey, it’s Disney. College Road Trip is sure to please followers of That’s So Raven and Lawrence’s new PG-rated fans. It’s a pretty safe bet that father and daughter will lean to love each other along the way, and be sad to part when daddy has to let his little girl go. Hopefully, parents will be too busy showing their kids actual colleges to take them to see this.

DVD RELEASES

MOVIES MAR. 4 Into the Wild – Two-Disc Collectors Edition Mr. Magorium’s Wonder Emporium – Widescreen Edition Things We Lost in the Fire 12 Angry Men – 50th Anniversary Edition No Reservations – Combo HD DVD and standard DVD

MOVIES MAR. 11 No Country For Old Men Hitman – Unrated Special Edition Bee Movie – Widescreen Edition Dan in Real Life Michael Clayton – Combo HD DVD and standard DVD

TV MAR. 4 Magnum, P.I. – The Complete Eighth Season The Love Boat – Season One, Vol. One Saturday Night Live Lost and Found: SNL in the ’80s

TV MAR. 11 Tin Man – Two-Disc Collectors Edition The Mod Squad – Season One, Vol. Two Love American Style – Season One, Vol. Two South Park: Imaginationland – Season 11, Episodes 1-3 Lil’ Bush: Resident of United States – Season One

MOVIES & TV: NEW REVIEWS & PREVIEWS

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» FEATURE

Arts

» FEATURE » EVENT LISTINGS » COLUMN: HOT TICK ET

Chitra Divakaruni

ARTS

its female characters – Divakaruni posits that it may also speak to the concerns of modern American. “I wanted the book to be timely and relevant to our world,” she says. “The wars we as Americans have entered without perhaps realizing the consequences, the cost of revenge and violence – these things unfortunately haven’t changed.” Another line that Divakaruni has regularly walked is that between the supernatural and the everyday. Particularly in Spices – the tale of a magical Indian spice shop in Oakland – she delved into magical realism, a device more often identified with Latin American authors, in which otherworldly events and characters are introduced into otherwise realistic narratives. With her latest novel, working entirely within a mythological framework provided a unique challenge. “Yes, this is a deeper exploration,” she says. “This is different because I have a story that I am following, a mythical world that is already created, which I must make new while being faithful to the original context. It is a magical world of gods and heroes – I needed to decide how to handle the supernatural.”

A Poetic Story Onetime Bay Area author Chitra Divakaruni chats about her latest novel, The Palace of Illusions. BY MICHAEL J. VAUGHN

hitra Divakaruni, famed author and onetime Sunnyvale resident, has always found rich material in the fault lines where the tectonic plates of culture meet – most notably in her 1995 short story collection, Arranged Marriage, which won the American Book Award

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and her 1997 novel, The Mistress of Spices, which was adapted into a film by Gurinder Chadha (director of Bend It Like Beckham). Although her latest novel, The Palace of Illusions, falls more directly on the Indian side – a version of the epic poem Mahabharat told through

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

The story centers on its narrator, Panchaali, placed in the extraordinary situation of being married to five brothers – the Pandavas – who have been cheated out of their father’s kingdom. The brothers’ attempt to reclaim their birthright results in a terrible civil war. Panchaali, meanwhile, fights her mother-in-law for control of the household, pursues a complicated friendship with Krishna, and deals with an attraction to her husband’s most dangerous enemy. Divakaruni’s personal epic began in 1976, when, at the age of 19, she left Calcutta to attend college in the US. She received a master’s degree in English from Wright State University in Dayton, Ohio, gained her Ph.D. at UC/Berkeley,

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then remained in the Bay Area, using Northern California as the setting in many of her works. She now lives in Texas, where she teaches in the creative writing Ph.D. program at the University of Houston, and is also active with three charitable organizations: Maitri and Daya, both of which assist South Asian women in abusive domestic situations, and Pratham, which helps educate children in India. Having lived in both cultures, Divakaruni sees some misconceptions on both sides. “Individuals make different kinds of assumptions,” she says, “depending on what they have read or experienced, what they’ve heard, who they’ve met, what movies they’ve seen. Some mistaken assumptions about India are: one, that it’s exotic, and two, that poverty is the most important thing that defines it. Indians often feel that they have a superior culture, because it’s older.” As for how the US is viewed, Divakaruni says “some mistaken assumptions are: one, that Americans are selfish and promiscuous and two, that they don’t care about family.” Divakaruni is also a poet, a practice that has made her “aware of language and rhythm in a much more acute way – and also of images. I hope I am a more careful writer because of that.” She is also currently at work on a children’s picture book, “a retold folk tale I grew up with.” Having spent so many years in the Bay Area, she has often read at Kepler’s Bookstore, and looks forward to her return on Tuesday, Mar. 4. “I love Kepler’s,” she says. “It’s one of my favorite bookstores. Great crowd, always intelligent and positive – and they laugh at all my jokes!” Though her path has been remarkably fruitful, Divakaruni says she couldn’t have foreseen her literary success. “I never intended to be a writer when I was growing up,” she says, “so all this has been a surprise, marvelous and magical and sometimes frustrating and scary and heartbreaking. I am always so happy when people tell me that they’ve connected to my stories, that it has helped them see life in a new way. The most important thing for me as a writer has been to persevere, keep at it, trying to get better each writing day.” TW Chitra Divakaruni will read excerpts from and sign copies of her new novel, The Palace of Illusions, Mar. 4 at 7:30pm at Kepler’s Books, 1010 El Camino Real, Menlo Park (650) 856-0978 www.keplers.com.

ARTS: FEATURE

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» EVENT LISTINGS

ARTS EVENT Mi Coche / My Culture – Livin’ the Lowrider Lifestyle, Mexican Heritage Plaza, San Jose

LISTINGS THE LITTLE MERMAID

Heather Elementary School, 2757 Melandy Dr., San Carlos (650) 594-2730 www.sancarloschildrenstheater.com

See adventurous mermaid Anemone find the prince of her dreams and defeat the jealous Sea-Witch: 2/29 – 3/9. THE MAGICIAN’S NEPHEW

Palo Alto Children’s Theatre, 11305 Middlefield Rd., Palo Alto (650) 463-4970 www. cityofpaloalto.org/depts/csd/ activities_and_recreation/ attractions/childrens_theatre.asp

IF YOU HAVE AN IDEA FOR A LISTING, OR KNOW OF SOMETHING HAPPENING THAT YOU'RE AFRAID WE'LL OVERLOOK, PLEASE EMAIL YOUR ARTS EVENT TO EVENTS@THEWAVEMAG.COM.

THEATRE A DELICATE BALANCE

Dragon Theatre, 535 Alma St., Palo Alto (650) 493-2006

This Pulitzer Prize-winning play follows a family as they try to deal with the pain of reality, and regret missing the opportunities they had to change their lives: Thru 3/9. AND BABY MAKES SEVEN

Dragon Theatre, 535 Alma St., Palo Alto (415) 433-1235 www.theatreq.org

In this inventive play that dances between reality and imagination, Helen, Ruth, and Peter’s imaginary children get in the way of their attempts to have an actual baby: 3/13 – 4/6. ARSENIC AND OLD LACE

Olinder Theatre, 848 E. William St., San Jose (408) 288-7820 www.northsidetheatre.com

A hilarious black comedy with crazy characters, exaggerated slapstick, and insane situations that will produce riots of laughter: Thru 3/9.

ARTS

CABARET

San Jose Center for the Performing Arts, 255 Almaden Blvd., San Jose (408) 435-7469 www.amtsj.org/stage/cab.html

Taking place in 1930 prewar Berlin, this acclaimed musical extravaganza follows entertainer Sally Bowles and writer Cliff Bradshaw as they face the mounting threat of the Nazi regime: 3/4 –3/16. CIRQUE DU SOLEIL – KOOZA

Taylor St. and Grand Chapiteau, San Jose www.ciquedusoleil.com

Come laugh and be amazed as a plethora of zany characters perform acrobatics and the art of clowning in this latest production from Cirque du Soleil: Thru 3/16. DAMN YANKEES

Saratoga Civic Theater, 13777 Fruitvale Ave., Saratoga (408) 868-1291 www.wvlo.org

Based on the novel by Douglass Wallop, this eight-time Tony Awardwinning musical captures the fun of America’s favorite pastime: 3/1 – 3/29.

FAITH COUNTY

to bury sisters poisoned by the convent cook: 2/29 – 3/15.

A wide array of characters show up to the county fair, and they all have quirky ways of expressing themselves: Thru 3/15.

Mountain View Center for the Performing Arts, 500 Castro St., Mountain View (650) 903-6000

Triton Museum Hall Pavilion, 1505 Warburton Ave. Santa Clara (408) 248-7993

JEKYLL & HYDE

Montgomery Theater, 271 S. Market St., San Jose (408) 2885437 www.cmtsj.org

When the brilliant Dr. Henry Jekyll takes an experiment with human personalities too far, he disastrously creates a murderous counterpart named Edward Hyde: 3/7– 3/16. LITTLE SHOP OF HORRORS

Morgan Hill Community Playhouse, 17090 Monterey St., Morgan Hill (408) 782-0008

Come and see a very unusual plant with a huge appetite in this play based on the 1960s cult classic flick: Thru 3/15. MOLLY SWEENEY

The Pear Avenue Theatre, 1220 Pear Ave., Mountain View (650) 254-1148 www.thepear.org

A woman goes from being blind to seeing again, but she soon discovers her newfound gift has also made her lose something: Thru 3/16. NAPOLEAN’S MUSTACHE

Markham Little Theater – Willow Glen, 2105 Cottle Ave., San Jose (408) 448-6400 www.wgct.org

In this original play presented by the Willow Glen Children’s Theatre, Dixie and Gwen, the young girl detective duo, has another new mystery to solve: 3/14 – 3/16. NEW PLAYWRIGHT’S FESTIVAL

Fess Parker Studio Theatre – Santa Clara University, 500 El Camino Real, Santa Clara (408) 555-4015 www.scu.edu/cpa

This two-night festival features recently revamped one-act plays directed and staged by advanced playwriting students: 3/13 – 3/14. NUNSENSE

Crystal Springs Theater, 2145 Bunker Hill Dr., San Mateo (650) 345-2381 www.csumc. org/drama/players.htm

In this updated version of the popular off-Broadway musical, the Little Sisters of Hoboken must raise money 120

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

PETER PAN

Watch Peter Pan, Tinker Bell, and the Darling children fly straight on till morning to Neverland in this memorable musical, featuring aerial acrobatics and exciting swordplay: 3/8 – 3/16. PIPPIN

Sunnyvale Community Center Theatre, 550 E. Remington Ave., Sunnyvale (408) 733-6611 http:// sunnyvale.ca.gov/Departments/ Parks+and+Recreation/Recreation/

See Pippin the hunchback, son of Charlemagne, as he sets out to create an extraordinary life for himself: Thru 3/9. SCHOOLHOUSE ROCK LIVE!

Montgomery Theater, 217 S. Market St., San Jose (408) 4531570 www.cmtsj.org

The 1970s Saturday morning cartoon and pop culture phenomenon comes alive on the musical stage: 2/28 – 3/2. SHAKIN’ THE MESS OUTTA MISERY

Mexican Heritage Plaza Theater, 1700 Alum Rock Ave., San Jose (408) 272-9924 www.sjmag.org

Set in the south during the 1940s, Shakin’ the Mess Outta Misery utilizes music, dance, and folklore to tell the story of a young girl’s journey into womanhood: 2/29 – 3/9. SOUTHERN COMFORTS

Lucie Stern Community Center, 1305 Middlefield Rd., Palo Alto (650) 463-1960 www.theatreworks.org

In this unexpected love story, a widower and a grandmother discover that romance doesn’t have an expiration date: 3/5 –3/30. THE HACIENDA

Pigott Theater, Stanford University Memorial Way, Stanford (650) 725-5838 www. stanford.edu/dept/drama

Based on historical fact, this play by Jean-Marie Apostolides chronicles the influential meeting between artist Ivan Chtcheglov and future Canadian Prime Minister Pierre Elliott Trudeau in a French mental asylum: 3/6 –3/8.

Digory and Polly’s summer takes a turn for adventure when Uncle Andrew, a self-taught magician, sends the two hurtling into the mysterious world of Narnia, where horses have wings and an evil sorceress rules supreme: 3/13 – 3/15. THE NOTEBOOK OF TRIGORIN

Hillbarn Theatre, 1285 E. Hillsdale Blvd., Foster City (650) 349-6411 www.hillbarntheatre.org

Get tangled up in the compelling love triangle between the charming Boris Trigorin, the desirable Nina, and the lovesick Constantine that captures the poignancy of real-life experiences: 3/13– 4/6. THE TALES OF BEATRIX POTTER

Palo Alto Children’s Theatre, 1305 Middlefield Rd., Palo Alto (650) 463-4970

Jemima Puddleduck and Peter Rabbit are just a few of the beloved Beatrix Potter characters that will entertain audiences of this onstage production of favorite fairy tales: 2/29 – 3/8. TUESDAYS WITH MORRIE

Center for Spiritual Living, 1105 Clark St., San Jose (408) 284-1828 www.sanjosecenter. org/center_stage_productions

Center Stage Productions adapts Mitch Albom’s best-selling memoir about rediscovering the things that make him happy and rekindling old friendships to the stage: 2/29 – 3/15.

CLASSICAL MUSIC & OPERA CHORISSIMA

Kohl Mansion, 2750 Adeline Dr., Burlingame (650) 762-1130 www.musicatkohl.org

Come listen to the talented San Francisco Girls Choir perform an extensive repertoire of commissioned works by composers such as Chen Yi and David Conte in this acclaimed concert: 2/29. DUET ENSEMBLE CONCERT

Cubberley Community Center Theatre, 4000 Middlefield Rd., Palo Alto (650) 856-3848 www.pacomusic.org

Support young musicians as they prove their technique and play a variety of classical music by composers ranging from Beethoven to Bartok: 3/1. RULE BRITANNICA!

Dinkelspiel Auditorium, 471 Lagunita Dr., Stanford (650) 725-2787 www.livelyarts.stanford.edu

Conducted by Benjamin Simon and with popular local violinist Robin Sharp, Rule Britannica! features the music of Vaughan Williams’Concerto

THE MOZART PIANO QUARTET

Drama presents the 30th annual Spring Migration Dance Concert, which will feature new works choreographed by Amy Seiwert and Charlotte Williams, along with a rich blend of dance forms ranging from contemporary ballet to hip-hop: 2/28 – 3/1.

Celebrated for their melodic ensembles and romantic chamber repertoire, The Mozart Piano Quartet will be performing the works of Mélanie Bonis, a French woman who composed against societal obstacles at the turn of the century: 3/2.

Memorial Auditorium, 551Serra Mall, Stanford (650) 725-2787 www.livelyarts.stanford.edu

Accademico and Elgar’s Serenade for Strings: 3/2.

Le Petit Trianon, 72 N. Fifth St., San Jose (408) 286-5111 www. sjchambermusic.org/schedule.html

ENCHANTED MUSIC FROM EAST & WEST

Community School of Music and Arts, 230 San Antonio Circle, Mountain View (650) 917-6800 www.arts4all.org

Sopianos ensemble members Keiko Kagawa-Hamilton, Nicole Akiko Takesono, and Mayumi Ashiya perform everything from opera arias to show tunes to four-handed piano pieces. This innovative performance of music by both Japanese and European composers is sure to wow audiences: 3/6. THE STRAVINKSY PROJECT

Dinkelspiel Auditorium, 471 Lagunita Dr., Stanford (650) 725-2787 www.livelyarts.stanford.edu

Join pianist Alexander Toradze and select students and colleagues from his Toradze studio as they perform a chronological history of Igor Stavinsky’s piano pieces, ranging from the well-known The Rite of Spring to the more obscure F-sharp Minor Sonata of 1904: 3/7. THE GLORY OF VENICE

Mission Santa Clara, 500 El Camino Real, Santa Clara (408) 369-1289 www.scc.org/concert_schedule.htm

Showcasing the masterpieces of Monteverdi, Gabrielli, and Schutz, and set in the historic Mission Santa Clara, The Glory of Venice promises to be a charming musical introduction to the spring season: 3/14. LUDWIG VAN BEETHOVEN’S NINTH SYMPHONY

West Valley College, 14000 Fruitvale Ave., Saratoga (408) 995-3318 www. www.sanjosesymphonicchoir.org

Beethoven’s Ninth Symphony is one of the most famous and most beloved pieces of classical music. Don’t miss it being performed by one of the country’s most successful choral societies: 3/15 – 3/16.

DANCE BACH TO BLUES

Gavilan College Theatre, 5055 Santa Teresa Blvd., Gilroy (408) 846-4973 www.gavilan.edu/ music/bachtoblues

The Gavilan College Music Department will be putting on their annual concert of classical, modern, jazz, and swing music performed by regional artists. This year, Bach to Blues is starting a new tradition of dance, including performances by Kathryn Waggoner with the Gavilan College Dance Ensemble: 3/7. SPRING MIGRATION DANCE CONCERT

Roble Studio Theater, 375 Santa Teresa, Stanford (650) 725-5838 www.stanford.edu/dept/drama

The Stanford University Department of

ELISA MONTE DANCE COMPANY

Known for its athletic but sensual style and intense physical routine, the established Elisa Monte Dance Company will make its Bay Area debut with this evening of high energy movement: 3/14. THE DYNASTIES

Community School of Music and Arts, 230 San Antonio Circle, Mountain View (650) 917-6800 www.arts4all.org

Featuring a unique mixing of Kunqu Opera with classical Chinese dance, this memorable performance spans the historic five dynasties of Chinese civilization: 2/29.

MUSEUMS CANTOR ARTS CENTER

Palm Dr. at Museum Way Stanford University (650) 723-4177 www.museum.stanford.edu

Frederic Church, Winslow Homer and Thomas Moran: Tourism and the American Landscape: An exhibition that explores the work of three influential artists in the context of the new and growing tourist industry in the United States: Thru 5/4. Private and Public: Class, Personality, Politics, and Landscape in British Photography: This exhibition explores the special qualities of the British as revealed in photographs: their obsession with class, individuality, the city, and the countryside. The exhibition includes works by Julia Margaret Cameron, Peter Henry Emerson, Francis Frith, and Bill Brandt: Thru 4/6. Dreaming of a Speech Without Words: The paintings, sculptures, and drawings of H.C. Westermann from the 1950s to the ’60s: Thru 3/2. A New 19th Century: The reinstalled Mondavi Family Gallery features newly acquisitioned works by Monet, Renoir, Sargent, and more: Ongoing. Auguste Rodin Collection: The largest collection of Rodin bronzes outside Paris: Ongoing. African Art in Context: Photography, dress, and other artifacts: Ongoing. Papua New Guinea Sculpture Garden: Wood and stone carvings of people, animals, and mythical beings: Ongoing. Living Traditions: Arts of the Americas: A collection of work from diverse Native American peoples and times: Ongoing. CHILDREN’S DISCOVERY MUSEUM

180 Woz Way, San Jose (408) 298-5437 www.cdm.org

Exciting interactive displays, galleries and activities for the whole family to enjoy: Ongoing. DE SASSIET MUSEUM

500 El Camino Real, Santa Clara (408) 554-4528 www.scu.edu/desaisset

Eye on the Sixties: Vision, Body & Soul: Focusing around one of most vibrant and dynamic decades in modern history, this exhibit includes painting, sculpture, drawings, and prints by artists ranging from Frank Stella to Claes Oldenberg: Ongoing.

» COLUMN: HOT TICK ET

ARTS

EVENT INTEL MUSEUM

2200 Mission College Blvd. Santa Clara (408) 765-0503 www.intel.com/museum

More than 30 interactive exhibits throughout the museum describe the technology and history of the chip-making industry. Take a video peek inside a real “fab” where chips are made, or try on a bunny suit worn by chip factory employees: Ongoing. MEXICAN HERITAGE PLAZA

1700 Alum Rock Ave., San Jose (408) 928-5524 www.mhcviva.org

Mi Coche / My Culture – Livin’ the Lowrider Lifestyle: A unique, visual art experience that delves into the art and Chicano subculture of automobiles. Exploring the history of the lowrider lifestyle, this exhibit pays homage to this cross-cultural movement through a variety of artistic genres: 2/28 - 6/30. JAPANESE AMERICAN MUSEUM OF SAN JOSE

535 N. Fifth St., San Jose (408) 294-3138 www.jamsj.org

1942: Luggage from Home to Camp: In collaboration with artist Flo Oy Wong, this exhibition displays the lives of WWII internees through mixed media: Ongoing. Jack Matsuoka’s Cartoons: Making the Best of Poston: Insightful cartoons that aim to make the best of the tragic incarceration of Japanese-Americans: Ongoing. Pioneers of San Jose Japantown: Photo exhibit of San Jose’s Japantown from 1900: Ongoing. Asahi/Zebras Baseball: An exhibit featuring photos of Japanese-Americans playing baseball at relocation camps during WWII: Ongoing. MARTHA HEASLEY COX CENTER FOR STEINBECK STUDIES

Martin Luther King Library 150 E. San Fernando St. San Jose (408) 924-4588 www.steinbeck.sjsu.edu

The largest Steinbeck archive in the world includes manuscripts, letters, photographs, and paintings: Ongoing. PALO ALTO ART CENTER

1313 Newell Rd., Palo Alto (650) 329- 2366 www.paacf.org

ROSICRUCIAN EGYPTIAN MUSEUM

1660 Park Ave. San Jose (408) 947-3636 www.egyptianmuseum.org

History of the Rosicrucian Egyptian Museum Exhibit: This exhibit shows the museum’s transformation from one artifact in an office to a museum with more than 4,000 artifacts: Ongoing.

SARATOGA HISTORICAL MUSEUM

GREGORY KATE GALLERY

20450 Saratoga-Los Gatos Rd. Saratoga (408) 867-9229 www.saratogahistory.com

925 The Alameda, Ste. 101, San Jose (408) 271-2626 www.gregorykategallery.com

Explore the history of Saratoga with local Muwekma Ohlone Indian artifacts from the Saratoga archeological dig site. Photos, paintings, and information on the family of American abolitionist John Brown (his widow and family lived in Saratoga): Ongoing.

Angus Wilson’s paintings modernized the themes of still life, making for a distinctive collection of work: Thru 3/2.

SAN JOSE INSTITUTE OF CONTEMPORARY ART

560 S. First St. San Jose (408) 283-8155 www.sjica.org

Mapping Time: Doug Glovaski Works 1995 – 2007: Large-scale, intensely colored abstract paintings and works on paper based on childhood memories and current-day observances and experiences: Thru 3/15. The Space Between: A collection of optical art and geometric abstract works by various artists: Thru 4/12. SAN JOSE MUSEUM OF ART

110 S. Market St. San Jose (408) 271-6840 www.sjmusart.org

Goya’s Caprichos: Dreams of Reason and Madness: This exhibit features the contemporary social and politically influenced paintings of Francisco de Goya y Lucientes: Thru 4/20. Picasso: Etchings of Love and Desire: Few are able to express human experience like Pablo Picasso has in these works: Thru 4/20. SAN JOSE MUSEUM OF QUILTS AND TEXTILES

520 S. First St. San Jose (408) 971-0323 www.sjquiltmuseum.org

Marian Clayden: The Dyer’s Hand: A retrospective of the career of Marian Clayden, master dyer, textile artist and fashion designer, this exhibition spans her textile art designed for the wall through to her later works designed for the body: Thru 3/23. TECH MUSEUM OF INNOVATION

201 S. Market St. San Jose (408) 294-TECH www.thetech.org

IDEA House: An interactive program space encourages you to formulate and synthesize like never before: Ongoing. Green by Design: Designs with a green approach, aiming to prevent environmental problems and improve lives: Ongoing. View from Space: Science made visible in an exhibit that displays weather, aircraft, and daily patterns from space: Ongoing.

HEARTWORKS GALLERY

311 E. Campbell Ave., Campbell (408) 370-7278 www.heartworksgallery.com

Paintings, sculptures, and glassware by Debbie Arambula: Ongoing. KALEID GALLERY

88 S. Fourth St., San Jose (408) 271-5151 www.kaleidgallery.com

Complimentary views of nature from photographer Cindy Stokes and abstract painter Wendy Lowengrub: Thru 2/29. LOJART ART GALLERY

35 E. First St., Morgan Hill (408) 799-8907 www.lojart.com

Bold and conceptual oil paintings by Robert Bellavance, who claims his inspiration for his art draws “from my extensive travels and personal relationship with Mexico”: Thru 3/13. THE MAIN GALLERY

1018 Main St., Redwood City (650) 701- 1018 www.themaingallery.org/ calendar.html

Roots: A show featuring prints of the spiritual and aesthetic appeal of trees by Menlo Park artist, Marianne Schlumberger: Thru 3/16. MODERNBOOK GALLERY

494 University Ave., Palo Alto (650) 327-6325 www.modernbook.com

An exhibition of black and white panoramic landscape photos taken by Geir Jorhdahl: Thru 3/4. SOLO GALLERY

233-B N. Santa Cruz Ave., Los Gatos (408) 935-7400 www. sololosgatos.com

Sculptor Jeff Owen and glass artist Marc Demian have joined forces to create abstract, glass-steel-fused sculptures: Thru 3/7. SONYA PAZ FINE ART GALLERY

1793 Lafayette St., Ste. 110, Santa Clara (408) 294-7900 www.sonyapaz.com

The works of Sonya Paz, including framed pieces, watches, pillows, and more: Ongoing. STANFORD ART SPACES

GALLERIES ANNO DOMINI

366 S. First St., San Jose (408) 271-5155 www.galleryAD.com

VICTIMS – A Solo Exhibit by Barron Storey: The iconic illustrator and graphic artist offers a new series of works, depicting the damaged and the wounded in sculptural form, as well as works on canvas. Thru 3/15. GALLERY HOUSE

320 California Ave., Palo Alto (650) 326 – 1668 www.galleryhouse2.com

4 Artists, 4 Walls: A joint exhibition with works by Laverne Broadbent, Martha Castillo, Janet Trenchard, and Trevlyn Williams: 3/4 – 3/30.

420 Via Palou Mall, Stanford (650) 725-3622 http://cis. stanford.edu/~marigros/

3 Artists: Come enjoy original prints by Ken Manske, and paintings by both Kenney Mencher and Lynn Rubenzer: Ongoing. VIEWPOINTS GALLERY

315 State St., Los Altos (650) 941-5789 www.viewpointsgallery.com

Plein Air-Here and There: Showcasing watercolor descriptions of California and Provence scenes, painted on location by artist Carol Mead: 3/2 – 3/29. TW

HOT

TICKET

A Loverly New Theatre My Fair Lady helps Foothill College raise the curtain on its new stage. BY MICHAEL J. VAUGHN

ne of the more amusing scenes from Foothill College’s old studio theatre – which was really just a converted classroom – was the sight of chorus members huddled at the back door, waiting for intermission to end so they could make their entrance and come in out of the cold. “You also couldn’t plug in the coffeemaker,” recalls Foothill director Jay Manley, “or it would blow the lighting circuits.” TICKET INFO No more of that nonsense, thank you. Foothill’s performing arts program, which has garnered an amazing number of Bay Area theatre awards over the years, recently celebrated the opening of its new $7 million Lohman Theatre with a “jewel-box” production of Lerner and Loewe’s My Fair Lady. The construction of the new theatre was funded by Measure E and a bequest from longtime supporter Betty Anne Lohman. Approaching the lobby, one is struck by the sleekness of the new theatre’s glasswalled entrance. Once inside the performance space, the eye moves quickly past the modified thrust stage and comfy moss-green seats (150, expandable to 250 with temporary bleachers) and heads skyward, to an impressive framework of catwalks strewn everywhere with lights. “It’s a real theatre,” says Manley. “And it has state-of-the-art equipment – the kind of equipment our students will be using when they head out into the real world. It’s a large staging space – when you go all the way out, it’s as wide as the big Smithwick Theatre [which will continue to host the program’s big summer musicals]. And outlets. Lots of outlets.” My Fair Lady would generally command a much larger space, but Manley discovered a two-piano adaptation created by Trude Rittman, who created the dance arrangements for the original 1956 Broadway production. Foothill’s production will place the two pianos

Foothill Music Theatre, My Fair Lady, thru Mar. 16, Lohman Theatre, Foothill College, Hwy. 280 and El Monte, Los Altos Hills (650) 949-7360 www.foothillmusicals.com $10-$24, $2 parking right in the middle of the action, and evoke the larger scenes (like the at-theraces scene at Ascot) by using rear-stage projections in pastel colors. “About 70 percent of the musical is [Shaw’s] Pygmalion, which is an intimate play,” says Manley. “The scenes in Higgins’ study – which feature no more than five characters – would actually be helped by this approach. In the new theatre, no one’s more than 20 feet from the stage.” The history of the theatre’s site – overlooking the new fountains at the college’s main entrance – has a marvelous circularity. When Foothill was built in the early ’60s, part of the land was purchased through eminent domain from Betty Anne and John Holt Lohman. Betty Anne eventually met Jay Manley on one of the theatre tours he leads to New York and London, and became an enthusiastic supporter of his programs. When Betty Anne died in 2005, she left a large bequest to assist in the construction of the new theatre – which now sits directly over the spot where she and her husband once lived. Sitting in a brand-new seat in his brand-new theatre, Manley puts out his hands and says, “This is exactly where the house stood. The exact footprint.” TW

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ARTS

From Fire to the Forefront: Selections from the Forrest L. Merrill Collection: Marvel in the various shapes and forms of ceramic and enamel vessels that date from midcentury to the present. Artists include Toshiko Takaezu, Beatrice Wood, and Richard DeVore: Ongoing. Intertwined: Contemporary Baskets from the Sara and David Lieberman Collection: Recognizing the art of contemporary basket-making, Intertwined showcases more than 70 works by artists from around the world. Featured artists have manipulated a variety of materials like grasses, postcards, pistachio shells, and porcupine quills to construct unexpected forms: Ongoing.

LISTINGS

» feature

Family&Community

» » » »

FEATURE 122 EVENT LISTINGS 124 FARMERS MARKETS 124 WEDDING PLANNING 125

Like White, San Jose mom Leslie Hammer’s reason for having an only child was medical. She had a high-risk pregnancy with her son, Evan. A member of the local Las Madres Neighborhood Playgroup, she saw many moms becoming pregnant with their second child. So she started the group’s online Single Child Support Group last year, to connect with other only child moms and so that her son, now three, could meet other only children. The biggest distinction Hammer finds between her single-child family and those with several children is the amount of time she can devote to her son. Larger families must divide their attention between children and manage sibling rivalry. “He knows I’m always there when he needs me,” she says. Although he’s content playing alone, Hammer ensures her son interacts with other children in preschool twice a week and during play dates. Cupertino mom Laura Aubrey is another member of the group. Aubrey finds her son often looks to her as a playmate. “He always wants to play with me and it’s tough to juggle that,” she says. Despite the challenges, Aubrey feels she has been able to build a special bond with her son because of the time they spend together.

One Kid Wonder With single-child families on the rise, the image of the spoilt only child could become a thing of the past. BY ALICIA UPANO

FA MILY & COMMUNIT Y

hen it comes to children’s personalities, old stereotypes about birth order die hard. Oldest children are supposedly born leaders, while the youngest tend to be easygoing and rebellious. The middle children, being stuck between the extremes, become mediators and people-pleasers. Then there’s only children, with no siblings and all of their parents’ attention, destined to be lonely, spoiled and self-centered.

realized that there were thousands of people around the world wanting to connect, and wanting to feel that they’re part of something good.” Today, the website has a strong subscriber base, and White interacts regularly with parents and only children from across the globe – from India and China to England and France. In 2004, she penned The Seven Common Sins of Parenting An Only Child.

While psychologists have challenged and refuted these claims, single-child families still feel the pressure to fit the outdated image of the family. Carolyn White, cofounder of digital publication Only Child, recalls visits to the park with her daughter. Strangers would ask if White planned to have any more children. Upon hearing the answer – no – the responses were insensitive. “How come?” they’d ask. “What’s wrong with you? She’ll be lonely, she’ll be miserable.”

As White’s first-hand experience suggests, families with only children are no longer the exception. According to the US census, the percentage of women ages 40 to 44 with one child jumped to 17.4 in 2004. That’s an 83 percent jump since 1976. The numbers also indicate that the American family is becoming a smaller unit overall. While women with two children climbed by 59 percent, the number of women with three or more children shrank by half. Women without children nearly doubled, with an 89.2 percent jump, during the same 28-year period.

“I’d just say that I’m really happy with the one I’ve got,” White said. In fact, she and her husband had planned for more, but had difficulty having a second child. And while they were grateful for their daughter, now 28, they felt they had no one to talk to about the benefits and challenges of having an only child. For that reason, more than 13 years ago, they began Only Child. The initial eight-page newsletter struck a chord. “We

Experts point to various reasons for the increase in only children. Couples today tend to marry later in life, and with many two-earner families, only children are a way to balance the needs of a career and the desire for children. Other reasons include economic feasibility and the high rate of divorce.

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THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

Dr. Carl Pickhardt, author of the 1997 book Keys to Parenting the Only Child, finds parents of only children to be self-aware, wanting to raise a child who feels nurtured but well-adjusted and socialized. The psychologist has seen common characteristics in adult “onlies,” such as the need for approval or to be the center of attention. He wrote his latest book, The Future of Your Only Child (forthcoming on Mar. 4), to help today’s parents recognize the family dynamics that contribute to their only child’s psychological growth. For example, only children can become serious and feel pressured to please, as they model themselves after their parents, who take childrearing very seriously. “If you could laugh at your own foibles and failings, you could get your child to have a sense of humor about mistakes,” he says. Another issue, Pickhardt notes, is the amount of attention only children receive. Although this leads to strong self-esteem, children also need to learn to be attention-givers who can resolve conflicts. Both traits are key when entering adult relationships, he explains. Yet Pickhardt says there’s no reason to worry if only children choose their own company over that of their peers. “You become a very good friend to yourself, and that’s what you want for all children,” he says. “If you don’t have that, then you have a kid who only feels good about themselves when they’re in company [and who is] enormously susceptible to peer pressure.” Of course, these issues may crop up in families of any size, Pickhardt says. “Everything is a mixed blessing. There’s a possible downside, and an enormous upside.” TW

For more information, visit www.onlychild.com and www.carlpickhardt.com. To contact the Las Madres Neighborhood Playgroups and Single-Child Support Group, visit www.lasmadres.org or call 877-LASMADRES.

FAMILY & COMMUNIT Y: FEATURE

180 Woz WaZ t San Jose, C" t t www cEN Prg

SOMETHING FOR EVERYONE, UNDER ONE ROOF! A truly unique facility with 240,000 sq.ft. of state-of-the-art amenities and expert services, and a positive atmosphere for adults & youth. YOU HAVE TO SEE IT TO BELIEVE IT!

D OPENING GRANcelebration Saturday, March 15 10:30 - 3:00 'PPE r NVTJD r QSJ[FT Demonstrations & trial classes Activities for the whole family! Sharkie & Sharks players will visit!

FA MILY & COMMUNIT Y

Please join our

r Indoor Soccer r Roller Hockey r Martial Arts r Flag Football r Dodgeball r Inline Skating r Club One Fitness r Spa r Amazing Parties r Child Development Programs r Summer Sports Camps r Corporate & Private Events r Pro Shop r Restaurant r and more, under one roof!

W W W .S I L VE R C R E E K S P O R T S P L EX . CO M THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

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» EVENT LISTINGS

FAMILY&COMMUNITY EVENT

LISTINGS

Disney On Ice: Princess Wishes: 2/27 – 3/2, HP Pavilion

FAIRS & EXPOS MINERAL AND GEM SOCIETY OF CASTRO VALLEY SHOW & SALE: 2/29 – 3/2

Centennial Hall, 22292 Foothill Blvd., Hayward www.mgscv.org

The show features more than 60 gem and earth science dealers featuring jewelry, fossils and more: 10am – 6pm SECOND ANNUAL BAY AREA FOOTBALL SPECTACULAR: 2/29 – 3/1

South Hall, 435 S. Market St., San Jose www.gtsportsmarketing.com

You’ll have the chance to get autographs and photos from some of the greats of the game, including Joe Montana, Steve Young, Jerry Rice, Ronnie Lott, Troy Aikman, Emmitt Smith, Roger Staubach and many others. OSH 2008 HOW-TO FAIR: 3/1 - 2

BOOK READINGS & SIGNINGS BOOK SIGNING WITH CHRISTINE HOEFLICH: 3/2

San Jose Book Shop, 14482 Big Basin Way, San Jose www.sjbookshop.com

Ms. Hoeflich will be signing copies of her new work, What Everyone Believed: A Memoir of Institution and Awakening: 1 – 3pm BOOK SIGNING WITH CHITRA DIVAKARUNI: 3/4

FA MILY & COMMUNIT Y

Kepler’s Books, 1010 El Camino Real, Menlo Park (650) 324-4321

Onetime Sunnyvale resident, author Chitra Divakaruni, will read excerpts and sign copies of her new novel, The Palace of Illusions. See our Arts feature on page 118 for more on the author. BOOK SIGNING WITH WENDY JOHNSTON: 3/6

Kepler’s Books, 1010 El Camino Real, Menlo Park (650) 324-4321

do to protect yourself: 7pm ACCELERATED NETWORKING: 2/29

Crowne Plaza Cabana Hotel, 4290 El Camino Real, Palo Alto (408) 288-8484 events. ewomennetwork.com

Join Craig Harrison as he discusses “Building Trust as a Service Provider: Ways to Increase Consumer Confidence”: 10:30am – 1:30pm THE ROAD TO BE A SUCCESSFUL ENTREPRENEUR: 2/29

The Beverly Heritage Hotel, 1820 Barber Lane, Milpitas www.sviba.org

If you’re thinking about or are starting a new biz, you might want to join Silicon Valley Information Business Alliance for an evening of what it takes to be successful: 6:30pm ACCELERATED NETWORKING DINNER: 2/29

Villa Ragusa, 35 S. Second St., Campbell (408) 288-8484 events.ewomennetwork.com

Ms. Johnston will be signing her new work, Gardening at the Dragon’s Gate: At Work in the Wild and Cultivated World: 7:30pm

Join speaker Anne Kenney as she discusses “The Biggest Mistake You’re Making in Your Marketing”: 5 – 8:15pm

BOOK SIGNING WITH CARA BLACK: 3/6

WOMEN & INVESTING WORKSHOP: 3/6

Books Inc., 855 El Camino Real #74, Palo Alto (650) 321-0600

Ms. Black will be signing her new work, Murder in the Rue de Paradis: 7pm

BUSINESS TOXIC MORTGAGES AND HEALTHY HOME LOANS:2/28

Foothill College, 12345 El Monte Rd., Rm. 5921, Los Altos Hills (408) 864-8817

Why are so many homes going into foreclosure? Learn what is causing this mortgage crisis and what you can 124

UBS Financial Services, 775 Page Mill Rd., Palo Alto (650) 496-7457

A workshop designed specifically for women and how they should invest their money: 6pm P.A.C.E. NETWORKING BREAKFAST: 3/7

Westin Hotel Palo Alto, 675 El Camino Real, Palo Alto (650) 324-3121 www.paloaltochamber.com

P.A.C.E. is the Palo Alto Chamber’s professional networking breakfast, held the first Friday six months a year: 7:45 – 9:15am

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

CLUB MEETINGS SOUTH BAY CRAFT GROUP MEETING & WORKSHOP: 3/5

Campbell Library, 77 Harrison Ave., Campbell groups.yahoo.com/ group/southbaycraftgroup/

Hang out with fellow crafters and create wonderful and fun… CRAFTS!: 6:30 – 8:30pm PENINSULA RUGMAKERS GUILD: THIRD THURSDAY OF THE MONTH

Rose Garden Branch Library, 1580 Naglee Ave., San Jose (831) 438-6628 groups. yahoo.com/group/Peninsula_ RugmakersGuild/

All rugmakers and enthusiasts welcome: 10am – 3pm FUN TIME SINGERS: WEDNESDAYS

DONATIONS RECYCLE YOUR OLD CELL PHONES FOR ORANGUTAN CONSERVANCY: ONGOING

Happy Hollow Park & Zoo, 1300 Senter Rd., San Jose (408) 2773000 www.hhpz.org

Donate your old cell phones and pagers the next time you visit Happy Hollow Zoo, and help support the Orangutan Conservancy, a nonprofit group that is helping preserve our orangutans and their habitat.

HP Pavilion, 525 W. Santa Clara St., San Jose www.hppsj.com

Bring the whole family for an enjoyable and magical evening of fairy tales and ice skating. SCHOOLHOUSE ROCK LIVE!: 2/28 – 3/2

Montgomery Theatre, 271 S. Market St., San Jose (408) 4531570 www.cmtsj.org

The whole family will enjoy the Emmy Award-winning Saturday morning cartoon live on stage, featuring “Conjunction Junction, What’s Your Function,” “Interplanet Janet,” and many more. PLANT A PIZZA: 2/29

Guadalupe River Park & Gardens Visitor and Education Center, 438 Coleman Ave, San Jose www.grpg.org

Head over to the OSH How-To Fair, where hundreds of exhibitors offer workshops, demonstrations, and a Land of Fun for the kids. PSYCHIC FAIR AND HEALING FESTIVAL: 3/1 - 2

SIXTH ANNUAL CELEBRITY CRAB FESTIVAL: 3/1

Berkeley Psychic Institute, 4600 El Camino Real #204 (650) 917-1674

Swing by Berkeley Psychic Institute for a free healing and/or a reading and find out everything you want to know about your future, be it relationships, money, career, whatever!: 11am – 6pm PENINSULA JOB FAIR: 3/5

San Mateo County Event Center, 2495 S. Delaware St., San Mateo (650) 574-1766 www.peninsulaemploymentgroup.com

Print out some resumes, get on over to the Peninsula Job Fair and land that job you’ve always dreamed about. OUTRAGEOUS OUTGROWNS: 3/7 - 9

Santa Clara County Fairgrounds – Pavilion Hall, 344 Tully Rd., San Jose www.outrageousoutgrowns.com

You’ll find tons of brand-name clothing, books, toys, shoes, maternity clothing, nursing items, and more! 8am – 6pm

Prince of Peace Lutheran Church, 12770 Saratoga Ave., Saratoga www.funtimesingers.org

A lively and diverse community choir invites men and women to join their group: 7:15 – 9:30pm

DISNEY ON ICE: PRINCESS WISHES: 2/27 – 3/2

Learn how to grow everything to make your very own pizza. Kids ages five to 10 can plant basil, oregano, tomatoes and wheat to take home for their very own pizza herb garden – they’ll even get to make mini pizzas for a delicious afternoon treat!: 3:30 – 5pm

Alameda County Fairgrounds, 4501 Pleasanton Ave., Pleasanton www.osh.com

IF YOU HAVE AN IDEA FOR A LISTING, OR KNOW OF SOMETHING HAPPENING THAT YOU'RE AFRAID WE'LL OVERLOOK, PLEASE EMAIL YOUR COMMUNIT Y EVENT TO EVENTS@THEWAVEMAG.COM.

FAMILY ACTIVITIES

Union Square, San Francisco (415) 781-7880 www.unionsquaresf.net

Members of the San Francisco 49ers team up with local chefs to demonstrate the art and intricacies of cracking a crab, followed by a crab cracking and cleaning contest, live music, beer and wine, raffles, children’s booth and, of course, crab: Noon – 3pm GREAT TRAIN EXPO: 3/1 - 2

The Cow Palace, 2600 Geneva Ave., Daly City www.greattrainexpo.com

Don’t miss the nation’s LARGEST model train show, featuring dealers from across the country, along with workshops and demonstrations covering a variety of topics for both beginners and experienced modelers. FAMILY ART NIGHT AT THE ART BEAT: 3/1

The Art Beat, 68 E. Campbell Ave., Campbell (408) 370-5002

Campbell: Sunday 9am – 1pm (year round) Campbell Ave. at Central & First Sts. (510) 745-7100 Cupertino: Friday 9am – 1pm (year round) Vallco Fashion Park Parking Lot,10123 Wolfe Rd. (800) 949-FARM Los Gatos: Sunday 8am – 12:30pm (year round) Montebello Way & Broadway Extension (408) 353-5355 Mountain View: Sunday 9am – 1pm (year round) Hope & Evelyn (800) 806-FARM

Families are invited to come aboard Lady Washington and the Hawaiian Chieftain and explore these wonderful ships with guided tours, storytelling and more. You can even go out with the ship on maneuvers! 15TH ANNUAL CRAB FEED: 3/7

Napredak Hall, 770 Montague Expwy., San Jose (408) 2622613 www.milpitaschamber. com/crabfeed.html

Milpitas’ Chamber of Commerce Crab Feed is an annual event that pits man against crab in perhaps the only battle in which bibs are entirely appropriate. Crab, pasta, a silent auction and live entertainment included: 6pm ARBOR DAY IN MOUNTAIN VIEW: 3/8

Pioneer Park, 1146 Church St., Mountain View (650) 903-6273

The event includes planting a ceremonial tree, environmental education booths, live music and activities for children, information booths, tree climbing demonstration and more: 11am – 1pm SAN JOSE SUPER TOY, COMIC BOOK & RECORD SHOW: 3/8

Santa Clara County Fairgrounds, 344 Tully Rd., San Jose www. timetunneltoys.com/toyshow.html

The show features more than 200 tables of vintage to modern toys and collectibles, including robots, Tonka toys, comic books, records, dolls, and GI Joes. Special guest appearances by artist extraordinaire Eric Joyner and John Stanley from the ’70s and ‘80s TV show Creature Features, who will be signing copies of his new book, I Was a TV Horror Host. CIRQUE DU SOLEIL: KOOZA: THRU 3/16

Taylor Street Bridge, San Jose www.cirquedusoleil.com

Enter the magical world of Cirque du Soleil and witness high-flying acrobats, amazing music, and laughable clowning as the KOOZA story unfolds – a tale of a melancholy loner who is searching for his place in the world, and the interesting characters he meets.

The whole family is invited to come on over to The Art Beat and get artistic. You can choose from making pottery, painting, birdhouses, even wind chimes!

FARMERS

» FARMERS MARK ETS

TALL SHIPS VISIT THE BAY AREA: THRU 3/6

San Francisco Bay (800) 2005239 historicalseaport.org

MARKETS

Palo Alto: Sunday 9am – 1pm (year round) California Ave. & El Camino Real (800) 806-FARM San Jose: Sunday 10am – 3pm (year round) Stevens Creek & Winchester (800) 949-FARM San Jose: Friday 10am – 2pm (year round) Kaiser Santa Teresa Parking Lot (800) 949-FARM San Jose: Sunday 8:30am – Noon (year round) Japantown, Jackson between Sixth & Seventh Sts. (408) 298-4303 San Jose: Sunday 10am – 2pm (year round) Princeton Plaza, Kooser & Meridian (800) 806-FARM

Santa Clara: Thursday 10am – 2pm (year round) Santa Clara Kaiser Parking Lot (800) 949-FARM Santa Clara: Saturday 9am – 1pm (year round) Jackson St. between Homestead & Benton (510) 745-7100 Saratoga: Saturday 9am – 1pm (year round) Saratoga West Valley College, Fruitvale & Allendale Aves. (800) 806-FARM Sunnyvale: Saturday 9am – 1pm (year round) S. Murphy Ave. at Washington and Evelyn (510) 745-7100

EVENT FUNDRAISERS IN VOGUE: CHARITY FASHION SHOW: 2/29

Fairmont Hotel, 170 S. Market St., San Jose www.jlsj.org/ sanjose/index.jsp

Don’t miss this fashion show for the whole family, featuring the latest in yoga gear, plus fashions you can wear to soccer practice, to school, the office, to black tie affairs. Funds raised benefit community programs for children. SANTA TERESA ATHLETIC BOOSTER CLUB’S FIFTH ANNUAL CRAB AND RIB DINNER: 3/1

American Legion Hall, 958 Homestead Rd., Santa Clara (408) 274-1261 www.stabc.org

Enjoy chowing down on some wonderful crab, dancing, giveaways, and helping raise funds for student athletes of Santa Teresa High School: 6 – 11pm MILPITAS LIONS CLUB 45TH ANNIVERSARY CELEBRATION: 3/2

Milpitas Community Center, 457 E. Calaveras Blvd., Milpitas www.brownpapertickets.com/ event/24054

Come out and join the celebration with two magic shows while helping the Lions Club raise needed funds: 2pm & 6pm

GARDENING CLASS: HOW TO GROW GIGANTIC TOMATOES: 3/1

Love Apple Farm, 9299 Glen Arbor Rd., Ben Lomond www.growbetterveggies.com

You’ll learn every trick in the book on how to grow three-to-four-pound MONSTER tomatoes!: 11am – 1pm MALIHINI ORCHID SOCIETY SHOW & SALE: 3/7 – 9 Cupertino Square Shopping Center, 10123 N. Wolfe Rd., Cupertino www.malihini.org

Along with the show and sale, there will be lectures, displays and demonstrations. HOW TO PLANT A SPRING VEGETABLE GARDEN: 3/8

Gamble Garden, 1431 Waverly St., Palo Alto

You’ll learn everything there is to know on how to start and maintain a wonderful vegetable garden: 9 – 11am GROWING TERRIFIC TOMATOES: 3/8

Common Ground Garden Supply & Education Center, 559 College Ave., Palo Alto www.commongroundinpaloalto.org

Learn how to grow delicious tomatoes: 10:30am – 12:30pm SOIL SCIENCE: 3/15

CHEFS WHO CARE: 3/4

Guadalupe River Park & Gardens Visitor and Education Center, 438 Coleman Ave, San Jose www.grpg.org

Enjoy a fabulous meal while helping raise funds for the Community Services Agency Food & Nutrition Center: 7:30pm

A two-hour workshop where you’ll learn the major components of soil, review common soil problems and how these problems affect your garden, and know what you can do to keep your soil happy!: 10am – Noon

Tarragon, 140 S. Murphy, Sunnyvale www.csacares.org/ html/chefs_who_care.html

DENIM TO DIAMONDS 2008: 3/8

Tech Museum of Innovation, 201 S. Market St., San Jose www.ronaldhouse-stanford.org/ news/events_d2d.html

The event features a wonderful dinner, desserts, dancing, casino gambling, live and silent auctions: Funds raised benefit the Ronald McDonald House at Stanford: 6:30pm – Midnight CHARITY FASHION SHOW: 3/8

Enjoy fashions from local boutiques while helping to raise needed cash for the Elks Lodge philanthropic efforts that help disabled children: 11am – 2:30pm

GARDENING BLUEBERRIES AND OTHER SMALL FRUITS: 3/1

Common Ground Organic Garden Supply & Education Center, 559 College Ave., Palo Alto (650) 493-6072 www.commongroundinpaloalto

Discover how to enhance your garden’s health and productivity while attracting a beneficial insect problem: 10:30am - Noon

GAY & LESBIAN DEFRANK GAY BINGO: WEDNESDAYS

Billy DeFrank LGBT Community Center, 989 The Alameda, San Jose (408) 293-2429 www.defrank. org/events/bingo.html

DeFrank Gay Bingo is a festive bingo game that has the flair of gay culture to boot. All orientations are welcome to join in the fun: 7pm

HEALTH & WELLNESS SPRING WALKING SERIES: 3/1 – 5/17

Learn how to select, plant and maintain blueberries and other small fruits: 2 – 4pm

Guadalupe River Park & Gardens Visitor and Education Center, 438 Coleman Ave, San Jose www.grpg.org

EASY DRIP IRRIGATION WORKSHOP: 3/1

You’ll become healthier through these group walks that will lead you over the paved trails of the beautiful Guadalupe River Park. All walkers are welcome: 8:30 – 9:30am

Master Gardeners Palo Alto, 851 Center Dr., Palo Alto mastergardeners.org/events/

Master Gardener Bob Weissman gives a hands-on gardening workshop, where you’ll learn how to set up a drip system for your garden: 10am – 1pm

All ages and skill levels welcome, meet in front of the store: 7am SUNDAY BICYCLE RIDES

Urban Sports, 1115 Lincoln Ave., San Jose www.urbansports.info

The ride isn’t too fast, but fast enough to keep the heart rate up. Meet in front of the store: 7am YOGA FOR ATHLETES: WEDNESDAYS

Urban Sports, 1115 Lincoln Ave., San Jose www.urbansports.info

Be you a walker, runner, cyclists, or swimmer you can benefit from working on your flexibility and core strength: 7 – 8:30pm YOGANANDA’S HEALING TECHNIQUES: THRU 2/29

Ananda, 2171 El Camino Real, Palo Alto (650) 323-3363 www.anandapaloalto.org

You’ll be guided through exercises that help relax and attune the body, mind and spirit: 10am – 1pm MEDITATION 101: WEDNESDAYS THRU 2/27

Gyalwa Gyatso Buddhist Center, 1550 La Pradera Dr., Campbell www.gyalwagyatso.org

You’ll learn everything you need to know about meditating and its benefits: 7 – 8:30pm WOMAN’S WELL: 3/7

Cloud 9 – The Wellness eXperience, 501 N. Santa Cruz Ave. #2, Los Gatos (408) 3540710 cloud9x.com/home.php

A synergy building group for women who want to inspire healthy relationships on personal, interpersonal and global levels: 7 - 9pm

LECTURES CELEBRITY FORUM WITH ANDREW WEIL: 3/5 - 7

Flint Center, 21250 Stevens Creek Blvd., Cupertino www.celebrityforum.net/index.php

Join “America’s Best-Known Doctor” as he discusses health, healing and alternative medicine: 8pm SPIRITUAL EXPLORATIONS: LEARNING FROM THE SPIRITUAL PRACTICES OF MANY TRADITIONS: THRU 3/11

Campbell United Methodist Church, 1675 Winchester Blvd., Campbell (408) 378-3472

Join guest speakers from the Buddhist, Christian, Jewish and Islamic faiths and learn how their spiritual lives have been enriched through spiritual discipline: 6 – 8pm

WORKSHOPS & CLASSES LOCAL WRITERS READ THEIR STORIES: 2/28

Redwood City Public Library, 1044 Middlefield Rd., Redwood City (650) 780-7026

Come out and read your latest work, hang out with fellow writers and enjoy some tasty refreshments: 7pm

CHESS WIZARDS: 2/29

ROCK CLIMBING BASICS: 3/4

speaker: 6:30am

Learn about the dynamic sport of rock climbing in a friendly atmosphere with individualized instruction: 6pm

Museum of American Heritage, 351 Homer Ave., Palo Alto www.moah.org

Highlands Recreation Center, 1851 Lexington Ave., San Mateo (650) 341-4251 www.highlandsrec.com

REI, 400 El Paseo de Saratoga, San Jose (408) 871-8765 www.rei.com

Everyone wants to be a wizard on some level, so why not a chess wizard? Your instructor and head wizard, Ian Levin, will guide kids through the wonderful and exciting world of chess playing (potentially becoming wizards themselves): 3:30 – 4:15pm

HONKY TONK LINE DANCE CLASSES: 3/4

NAVIGATING WITH NATIONAL GEOGRAPHIC: LEARN HOW TO USE YOUR GPS WITH MAP SOFTWARE: 3/4

REI, 43962 Fremont Blvd., Fremont www.rei.com

Jeff Caulfield of National Geographic will show you, step-by-step, how to use your GPS with TOPO!: 7 – 8:30pm

All Saints Episcopal Church, 555 Waverley St., Palo Alto www.danceadventures.com

BASIC ELECTRIC CIRCUITS: 3/8

Students will learn the basics of electricity with hands-on activities: Ages 10 and up: 10am - Noon ENGLISH SECOND LANGUAGE CONVERSATION CLUB: WEDNESDAYS

Yeeehaawww! Come on out and learn how to line dance, no partner necessary: 7 – 9:15pm EARLY RISERS TOASTMASTERS: 3/4

Unity Palo Alto Community Church, 3391 Middlefield Rd., Palo Alto club2117.freetoasthost.com

Join the Early Risers Toastmasters and learn how to become a better public

Almaden Branch Public Library, 6445 Camden Ave., San Jose (408) 808-3040 sjlibrary. org/gateways/multicultural/ conversation.htm

Adults are invited to join this free conversation club to practice their English language skills: Noon – 1pm TW

SV » WEDDING PL ANNING

WEDDING PLANNING ACCOMMODATIONS

Hotel Los Gatos & Spa 210 E. Main St., Los Gatos (408) 335-1700 www.hotellosgatos.com Mediterranean-styled villas providing luxurious guest rooms and suites. Nestled at the base of the Santa Cruz Mountains and within walking distance of the many shops, restaurants and galleries. Home to Preston Wynne Spa & Dio Deka Restaurant. BACHELORETTE PARTIES

have a flawless complexion and the perfect makeup for your special day. RECEPTIONS

Hotel Los Gatos & Spa 210 E. Main St., Los Gatos (408) 335-1700 www.hotellosgatos.com Mediterranean ambience provides luxurious banquet facilities for events to accommodate up to 130 guests at various locations, including our Indoor Monte Sereno Ballroom, Outdoor Courtyard & Pool Terrace.

Jewelsexpression

SALON

1445 Foxworthy Ave., San Jose www.jewelsexpression.com Jewelsexpression offers exotic dancing classes with a softer touch. Designed for women of all shapes, sizes and ages, you’ll learn the art of the “walk,” floor performing, and faux pole and chair dancing. Great for bridal showers and bachelorette parties.

The Alexandria

BEAUTY SALON

Shangri-La Lotus Salon & Spa 413A Monterey Ave., San Jose (408) 623-3963 Specializing in waxing, tinting brows and lashes, therapeutic massage, acupressure, along with providing a complete nail and pedicure services. Jenny Dinh, the salon owner, has been an eyelash extension specialist for more than 15 years and has extensive experience in the beauty industry. ENTERTAINMENT

Thoro-Bread Entertainment (650) 248-3803 We provide DJ services for all occasions, and offer a wide range of music, including today’s greatest hits, hip-hop, reggae, dancehall, soul, oldies, Spanish music and much more. So, next time you’re thinking about having a party, give us a call and leave the music to us! INSURANCE

Valerie Young Vedda 181 Metro Dr., Suite 290, San Jose (408) 930-1290 Learn about the value of your insurance coverage through a friendly review of your current policies and benefit from our multiline discounts for home, auto, and life insurance. CA License 0F86939 MAKEUP ARTIST

Professional Makeup by Tiffany Chiang

Salon & Spa 1346 The Alameda, Ste. 8, San Jose (408) 971-2926 www.thealexandriasalon.com Hair, skincare, massage, makeup and waxing services provided by a friendly and skilled staff in our relaxed spa environment. Come see our newly added clothing boutique. TANNING

Parlour 308 Airbrush Tanning 308 E. Main St., Los Gatos (408) 354-9308 www.parlour308.com Professional, comfortable and discreet. Your tan is applied by hand, using an airbrush. The soluition is customized for every client, to create a natural sun-kissed tan. TRAVEL

Cruise Planners 5669 Snell Ave., Ste. 372, San Jose (408) 715-7196 Our travel agency specializes in designing a vacation that exceeds your expectations. Our passion is to plan a seamless and exciting cruise and travel experience. Call us today to start planning your dream vacation memories.

(408) 242-8154 www.beautyexpertfiffany.com Camera-ready bridal and wedding makeup service specializing in custumized color matching foundation and mineral powder just for you. I will make sure you FOR MORE INFORMATION, LOG ON TO WWW.THEWAVEMAG.COM/WEDDINGS THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

125

FA MILY & COMMUNIT Y

The Lodge of the Hill, 2765 Hecker Pass Hwy., Gilroy (408) 842-9397

COMPANION PLANTING: 3/15

Common Ground Garden Supply & Education Center, 559 College Ave., Palo Alto www. commongroundinpaloalto.org

SATURDAY MORNING RUNS

Urban Sports, 1115 Lincoln Ave., San Jose www.urbansports.info

LISTINGS

SVMARKETPLACE » COLUMN: HOME WORK

HOME

IMPROVEMENT PLANTS (INTERIOR)

Creative Plant Design 1030 Commercial St., Ste. 109, San Jose (408) 4521444 www.creativeplant.com Creative Plant Design, Inc. has been providing and maintaining excellent interior landscape services throughout Northern California for over 20 years. PLUMBING

Smart Choice Plumbing 55 Newell Rd., Ste. 301, Palo Alto (650) 424-1616 Professional plumber 24 Hrs. / seven days a week video Inspection / Pipe locating / Fixture repair.

TO ADVERTISE IN THE HOME IMPROVEMENT SVMARKETPLACE CALL: (408) 467-3201 EQUIPMENT RENTAL

Willow Glen Kitchen and Bath

A Tool Shed (Eight South Bay locations) (800)-ATOOLSHED www.atoolshed.com A Tool Shed Rentals should be your first stop for all your rental needs! We have the tools and equipment rentals to make your weekend or major project easier.

351 Willow Glen St., San Jose (408) 293-2284 Lighting, rugs and pottery are but a few of the items we feature in our “Complete Home Furnishing” selections; enabling you to experience a “One Stop Shopping” environment.

FIREPLACE

HARDWARE

Fireplace Elements 1970 W. El Camino Real, Mountain View (650) 938-2000 www.fireplaceelement.com We are a full service fireplace store and design center. Offering 100s of designs to choose from gas and wood fireplaces, inserts, stoves and logs.

Peninsula Fireplace

46 E. Campbell Ave., Campbell (408) 866-9200 www.peninsulafireplace.com Specializing in original designs. Offering screens and accessories, hand forged iron, wood and stone mantels, wood gas and electric fireplaces, glass and mesh doors. FLOORING AND CARPETS

Grand Flooring 894 Commercial St., San Jose (408) 441-1021 www.grandflooring.com Beautiful homes deserve beautiful floors. At GrandFlooring.com we let nature customize your floor. Our solid hardwood flooring contains both clear and character planks that reflect all the best attributes of the natural wood.

Palo Alto Hardware Grennan’s Murphy Beds 166 Kennedy Ave., Campbell (888) 291-1306 Custom Bed Cabinets as well as Home Office Cabinets are available by CUSTOM order to fit any room, any size. All of our beds are real wood, no pressboard, no particle board, no plastic.

Jimyko 1919 Monterey Road, Suite #10, San Jose (408) 993-0918 www.jimyko.com Provides fresh and unique ideas that attune to today’s casual and contemporary lifestyles. We invite you to explore our retail studio and experience the elements that define your home. GENERAL CONTRACTOR

Can-Do Construction (831) 539-1181 All phases of construction and excavation, residential remodel and additions, structural retaining walls, decks, and hardscapes. Licensed, bonded, and insured. HOME THEATRE

Modern TV 1228 S. Bascom Ave., Ste. B, San Jose (408) 2931330 www.moderntvonline.com We can provide the home theater system you dream about. Whether it’s a dedicated theater with plush seating and a big screen, or a family room with a slim plasma TV and speakers built into the walls, we have the solution for you. HOUSE CLEANING FURNITURE

All World Furniture 981 Stockton Ave, San Jose (408)292-6833 www. allworldfurniture.com All World Furniture Inc. was started over sic years ago and now has a one of the largest modern, contemporary furniture showrooms with attached warehouse in the San Francisco Bay Area.

Black Sea Gallery 27 South First Street, San Jose (408) 998-8885 www.blackseagallery.com Welcome to Black Sea Gallery, where worldly furniture finds its home. Each piece is inspired by an exotic place, a past era, an antique lost but not forgotten. 126

At Home House Cleaning (408) 401-7755 Your home is our concern! We offer worry free insurance protection, bonded employees, window cleaning, and deep carpet cleaning. Call for a free estimate. KITCHEN AND BATH

Arch Design Center (ADC) 1264 S. Bascom Ave., San Jose (408) 278-9056 ADC is a new showroom with an old-fashioned approach. A family oriented business whose main focus is bringing customer service back to the showroom.

THEWAVEMAG.COM FEBRUARY 27 - MARCH 11, 2008

875 Alma St., Palo Alto (650) 327-7222 www.paloaltohardware.com At Palo Alto Hardware, “living green” is more than just a catchphrase. We work hard to put into place systems and programs that are environmentally friendly as we run our business. LAWNS AND GARDENS

POOL TABLES

Admiral Pool Tables www.mrpooltable.com Offering quality handcrafted 8-foot pool tables - custom made - factory direct to you. Also offering a wide variety of accessories from lamps to casino tables to spectator chairs. ROOFING AND GUTTERS

Franklin’s Roofing Service 950 S. McGliney Ln., Ste. 505, Campbell (408) 371-9495 Offering emergency leak repair, roof maintenance, annual maintenance, reroofing of all types, and roofing inspections.

Garden Accents 11155 Lena Ave., Gilroy (408) 846-4555 www.garden-accents.net Our vision is a garden center to inspire the customers, not just to sell product. We provide a place where garden lovers become inspired and where gardening ideas can flourish.

Heavenly Greens (866) 724-8873 www.heavenlygreens.com A Heavenly Greens lawn is as close to natural grass as you can get without the need to water, mow or fertilize. Your lawn will look beautiful 365 days a year with little to no maintenance. AS SEEN ON TV! LANDSCAPING AND GARDENS

Zaira’s Gardening and Landscaping (408) 569-3389 Contact Hector for FREE ESTIMATES... Maintenance, Clean-ups, Trimmings, Pressure Wash, New Lawn and more. PATIO FURNITURE

Helm of Sun Valley 111 Saratoga Ave., San Jose (408) 996-7669 www.helmofsunvalley.com We carry uniquely styled furniture designed to accent a beautifully landscaped backyard. If we don’t have exactly what you want in stock, we can special order it for you!

The Complete Backyard 1600 Duane Ave., Santa Clara (408) 748-8100 www.patio101.com Come by and visit our 33,000square-foot showroom featuring all the top names in the patio business. We have over 250 sets on display from various manufacturers.

STORAGE

A-1 Self Storage (Four San Jose Locations) 1415 Old Oakland Rd.; 2900 Monterey Rd.; 131 Baroni Ave.; 3260 S. Bascom Ave. (800) 210-8979 www.a1storage.com Save money with A-1 Self Storage! Affordable pricing for personal and business needs. WOODWORKING CENTER

The Sawdust Shop 452 Oakmead Pkwy., Sunnyvale (408) 992-1004 www.sawdustshop.com The Sawdust Shop is a unique woodworking center located in the heart of Silicon Valley, combining a do-it-yourself woodshop, a woodworking store, and woodworking classes all under one roof.

PHOTO CREDITS D E S I G N @ T H E W AV E M A G . C O M 1, Cover / By Chris Schmauch, 5, Tuscany 20-Set / Courtesy of Bloomingdales, Corks / By Chris Schmauch, Elisa Monte Dance Company / Courtesy of Stanford Lively Arts, Jody Shelley / Courtesy of Don Smith and the San Jose Sharks, Family Sunrise / Courtesy of iStock, Christina Ricci and James McAvoy in Penelope / Courtesy of Summit, Will Ferrel in Semi-Pro / By Frank Masi, Courtesy of New Line Cinema, The Ingredients / By Chris Schmauch, WarBowl / Courtesy of Wosley Meets Wilcox, 8, John Newlin - Final Editor’s Note / By Chris Schmauch, 10, Cintra Wilson / By Chad Rachman, 12, Absinthe / Courtesy of St. George Spirits, 13, Richter Scales / Courtesy of The Richter Scales, 15, Keriann Von Raesfeld / Courtesy of Professional Culinary Institute, 16, Brut Gold / Courtesy of Brut Gold, Cloud Light / Courtesy of Belux, Magtable Coffe Table / Courtesy of Umbra, Qoo Ckoo!! Clock / By Alberto Sala, Courtesy of SFMOMA Store, WarBowl / Courtesy of Wosley Meets Wilcox, 18, Christina Ricci and James McAvoy in Penelope / Courtesy of Summit, 19, Will Ferrel in Semi-Pro / By Frank Masi, Courtesy of New Line Cinema, 20, Corks / By Chris Schmauch, 21, Jeff Bareilles / By Chris Schmauch, 22, Eric of Alexander’s Steakhouse / Courtesy of Eric, 23, Andrew Green / Courtesy of Village Pub, 24, J Samavarchian of Paolo’s / Courtesy of Paolo’s, 25, Michael V of the Ritz-Carlton / Courtesy of Ritz-Carlton Half Moon Bay, 28, Edible Flowers / By Chris Schmauch, 32, Cynthia Sandberg and David Kinch / By Chris Schmauch, 36, Love Apple Farm / By Chris Schmauch, 48, Gelato Freezer / Courtesy of Melt Gelato, 52, Gelati / Courtesy of iStock, 56, Coffee Smile / Courtesy of Marcia Gagliardi, 60, Manresa / By Chris Schmauch, 64, Bad Etiquette / Courtesy of iStock, 68, Ultimate Picnic Basket / By Esra Oktar, 72, Salsa On Tacos / By Chris Schmauch, The Ingredients / By Chris Schmauch, 74, Cutting Tomatoes / By Chris Schmauch, 76, Finished Salsa / By Chris Schmauch, Seeding Jalapenos / By Chris Schmauch, Smashing Garlic / By Chris Schmauch, 80, Loft - Catering / By Chris Schmauch, Jody Shelley / Courtesy of Don Smith and the San Jose Sharks, 82, Jody Shelley / Courtesy of Don Smith and the San Jose Sharks, 86, ActiLash TM2 / Courtesy of Actifirm, Lash Repair / Courtesy of Shu Uemura, Long Eyelashes / Courtesy of iStock, ModelCo Lash + Brow + Brush / Courtesy of ModelCo, Rejuvelash Single Open / Courtesy of Tarte Cosmetics, 96, Tuscany 20-Set / Courtesy of Bloomingdales, Absolu Flatware / Courtesy of WilliamsSonoma, Alpine Flatware / Courtesy of Crate & Barrel, Atlas Flatware / Courtesy of Pottery Barn, Pattern 310 Flatware / Courtesy of CB2, Open Air Dinnerware / Courtesy of You Say Tomayto, 98, Creative Plant - Pothos / By Chris Schmauch, 100, Smashing Glass Tray / Courtesy of Jennifer and Kitty O’neil, Step 1 - Pour Glass Into Tray / Courtesy of Jennifer and Kitty O’neil, 102, Step 2 - Mix Resin / Courtesy of Jennifer and Kitty O’neil, Step 3 - Pour Resin Over Glass / Courtesy of Jennifer and Kitty O’neil, 104, Helm of Sun Valley / By Chris Schmauch, 107, Hawaiian Chieftain / Courtesy of Historical Sea Port, My Fair Lady / Courtesy of David M. Allen Photography, 108, Cabaret / Courtesy of David M. Allen Photography, Elisa Monte Dance Company / Courtesy of Stanford Lively Arts, 109, Death Angel / Courtesy of Nuclear Blast Records, DJ / Courtesy of iStock, Margaret Cho / Courtesy of Live Nation, 110, La Bodeguita Del Medio - Rum / By Chris Schmauch, 112, Fu Manchu / Courtesy of Century Media Records, Matchbox Twenty / Courtesy of Matchbox Twenty, New York Dolls / Courtesy of New York Dolls, 113, Fortino Winery / Courtesy of Fortino Winery, 114, Beavis and Butthead / Courtesy of MTV, Liam Gallagher / Courtesy of Oasis, Pink Floyd / Courtesy of Pink Floyd, Sports Bars - Firehouse Brewery / By Chris Schmauch, 116, Will Ferrel in Semi-Pro / By Frank Masi, Courtesy of New Line Cinema, 118, Palace of Illusions Book Cover Art / Courtesy of Doubleday, Chitra Divakaruni / By Neela Banerjee, 120, Livin the Lowrider Lifestyle / Courtesy of Mexican Heritage Plaza, 121, Jay Manley / Courtesy of Foothill College, 122, Family Sunrise / Courtesy of iStock, 124, Disney On Ice Princess Wishes / Courtesy of Feld Entertainment, 126, Living Room Set / Courtesy of Karen Dayton, 128, Seanbaby / By Chris Schmauch

ADVERTISER INDEX S A L E S @ T H E W AV E M A G . C O M

1240 Salon. . . . . . . . . . . . . . . . . . .95 19 Market. . . . . . . . . . . . . . . . . . . .46 3Ta Restaurant & Bar. . . . . . . . . .68 A-1 Self Storage . . . . . . . . . . . . . .17 Alex’s 49’er Inn . . . . . . . . . . . . . .113 Alliance Development Group - Park Place . . . . . . . . . . . . . . . . . .99 Alliance Development Group - Stone Crest . . . . . . . . . . . . . . . .105 All World Furniture . . . . . . . . . .102 Almaden Tanning Electric Beach . . . . . . . . . . . . . . . .93 Amarin Thai. . . . . . . . . . . . . . . . . .67 Amato’s . . . . . . . . . . . . . . . . . . . . .52 Anise Cafe . . . . . . . . . . . . . . . . . . .44 Artsopolis. . . . . . . . . . . . . . . . . . . . .7 Arya. . . . . . . . . . . . . . . . . . . . . . . . .74 At Home Cleaning . . . . . . . . . . 104 Attuned Dental Care . . . . . . . . . .92 AVA Spa . . . . . . . . . . . . . . . . . . . . .13 Axis . . . . . . . . . . . . . . . . . . . . . . . .103 Bai Tong . . . . . . . . . . . . . . . . . . . . .79 Bank, The. . . . . . . . . . . . . . . . . . . .79 Basin, The . . . . . . . . . . . . . . . . . . .58 Baycom LLC . . . . . . . . . . . . . . . . 104 Bay Dental . . . . . . . . . . . . . . . . . . .15 Beautiful by Design. . . . . . . . . . .94 Bella Mia . . . . . . . . . . . . . . . . . . . .30 Bella Saratoga. . . . . . . . . . . . . . . .58 Bert’s Alibi . . . . . . . . . . . . . . . . . .115 Birk’s Restaurant . . . . . . . . . . . . .55 Bliss Parties . . . . . . . . . . . . . . . . . .92 Blowfish. . . . . . . . . . . . . . . . . . . . .33 Blu Cocoon. . . . . . . . . . . . . . . . . . .94 Blue Mango. . . . . . . . . . . . . . . . . .28 Blue Pheasant Lounge . . . . . . . .71 Bob’s Golf & Tennis . . . . . . . . . . .83 Braces For Pretty Faces. . . . . . . .85 Branham Lounge . . . . . . . . . . . .114 Burger Pit. . . . . . . . . . . . . . . . . . . .79 Cafe Amelia . . . . . . . . . . . . . . . . . .59 Cafe Hair Salon & Spa . . . . . . . . .90 Camera Cinemas. . . . . . . . . . . . .117 Capers Eat & Drink . . . . . . . . . . . .54 Cardiff Lounge . . . . . . . . . . . . . .114 Cascal Restaurant . . . . . . . . . . . .66 Century Graphics . . . . . . . . . . . . .17 Children’s Discovery Museum. . . .123 Chris’ Whale Watching . . . . . . . .12 Chrysalis Aesthetic & Reconstructive Surgery . . . . . . .11 Church of Scientology. . . . . . . .119 Cielito Lindo . . . . . . . . . . . . . . . . .71 CIM Group . . . . . . . . . . . . . . . . . .102 Cinelux Theatres. . . . . . . . . . . . .117 Cinequest. . . . . . . . . . . . . . . . . . . . .9 Cinnabar. . . . . . . . . . . . . . . . . . . .113 Club One. . . . . . . . . . . . . . . . . . . . . .4 Coach’s . . . . . . . . . . . . . . . . . . . . .113 College of Industrial Repairs . . .14 Consuelo. . . . . . . . . . . . . . . . . . . . .34 Cosmetic Surgery Information Center . . . . . . . . . . .88 Counter, The . . . . . . . . . . . . . . . . .77 Creekside Inn . . . . . . . . . . . . . . . .76 CTR Bodyease . . . . . . . . . . . . . . . .93 Dive Bar . . . . . . . . . . . . . . . . . . . .115 Dr. Hoang K. Do. . . . . . . . . . . . . . .11 Dr. Robert Ferguson . . . . . . . . . .89 Dr. Taylor Tran. . . . . . . . . . . . . . . .91 Dr. Tony H. Pham, M.D. . . . . . . . .86 Dr. Youbert Karalian . . . . . . . . . .92 Easy Tan . . . . . . . . . . . . . . . . . . . . .90 Elevate Prints . . . . . . . . . . . . . . . .10

El Jardin . . . . . . . . . . . . . . . . . . . . .34 Elle Kiss. . . . . . . . . . . . . . . . . . . . . .94 Emerge Medispa . . . . . . . . . . . . .91 Eternal Beauty . . . . . . . . . . . . . . .17 eWomen. . . . . . . . . . . . . . . . . . . .119 Face-It. . . . . . . . . . . . . . . . . . . . . . .95 Fahrenheit UltraLounge. . . . . . .74 Fahrenheit UltraLounge. . . . . . .53 Firehouse Grill. . . . . . . . . . . . . . .111 Fish Market, The. . . . . . . . . . . . . .61 Five Branches Institute. . . . . . . .89 Giancarlo’s . . . . . . . . . . . . . . . . . . .62 Ginger Cafe . . . . . . . . . . . . . . . . . .72 Goji Juice . . . . . . . . . . . . . . . . . . . .91 GoKart Racer . . . . . . . . . . . . . . . . .17 Goosetown Lounge . . . . . . . . . .111 Gordon Biersch. . . . . . . . . . . . . . .73 Grand Century Dental . . . . . . . . . .8 Gulliver USA. . . . . . . . . . . . . . . . .128 Habana Cuba. . . . . . . . . . . . . . . . .30 Hairchitects Salon . . . . . . . . . . . .93 Half Moon Bay Brewing Company . . . . . . . . . . . .75 Happi House . . . . . . . . . . . . . . . . .32 Harvest. . . . . . . . . . . . . . . . . . . . . .72 Hello Desserts. . . . . . . . . . . . . . . .76 Home Consignment Center . . .130 infobayarea.com . . . . . . . . . . . .127 Island Grill . . . . . . . . . . . . . . . . . . .45 Jane Aesthetic Medicine & Surgery. . . . . . . . . . . . . . . . . . . . . . .6 Jewelsexpression. . . . . . . . . . . . .97 Julie Acosta, Hairstylist. . . . . . . .90 KB Fitness. . . . . . . . . . . . . . . . . . . .82 Kobe Sushi . . . . . . . . . . . . . . . . . . .63 Koji Sake Lounge . . . . . . . . . . . . .79 La Fondue / Plumed Horse. . . . . .3 La Jolie Nail Spa . . . . . . . . . . . . . .95 Laser & Cosmetic Surgery Center . . . . . . . . . . . . . .129 Legar Salon . . . . . . . . . . . . . . . . . .95 Little Lou’s BBQ. . . . . . . . . . . . . . .75 Loft Bar and Bistro. . . . . . . . . . . .41 LoneStar Transportation . . . . . .14 Los Gatos Tire & Automotive. . .14 Lupe’s House Cleaning Service. . . . . . . . . . . . 104 Lupretta’s Delicatessen . . . . . . .79 Lyric Theatre . . . . . . . . . . . . . . . .119 M&J Motorsports. . . . . . . . . . . . .11 Mantra Palo Alto . . . . . . . . . . . . .65 Maple Tree Inn . . . . . . . . . . . . . . .83 Marble Slab Creamery. . . . . . . . .79 Marketplace . . . . . . . . . . . . . . . .126 Maxim’s . . . . . . . . . . . . . . . . . . . . .40 MaxPro . . . . . . . . . . . . . . . . . . . . .111 Maxpro. . . . . . . . . . . . . . . . . . . . .114 Maxpro. . . . . . . . . . . . . . . . . . . . .113 Mel Cotton’s . . . . . . . . . . . . . . . . .81 Melting Pot, The. . . . . . . . . . . . . .49 Menara Moroccan . . . . . . . . . . . .50 Michael Ryan & Associates . . 104 Milpitas Spine Center . . . . . . . . .12 Mio Vicino . . . . . . . . . . . . . . . . . . .48 Mio Vicino . . . . . . . . . . . . . . . . . . .75 Moda Italia . . . . . . . . . . . . . . . . . .97 Mojo Burger. . . . . . . . . . . . . . . . . .77 Mommy Spa, The . . . . . . . . . . . . .94 Mona*Vie. . . . . . . . . . . . . . . . . . . .93 Morton’s Steak House . . . . . . . . .69 Motif . . . . . . . . . . . . . . . . . . . . . . . .54 Mustard Cafe. . . . . . . . . . . . . . . . .29 Natural Beauty and Slimming. .95

Nicolette Couture Bridal. . . . . . .97 Nicolino’s Italian Restaurant . . .75 Nirvana. . . . . . . . . . . . . . . . . . . . . .88 Northstar & Sierra-at-Tahoe . . .81 Olio . . . . . . . . . . . . . . . . . . . . . . . . .60 Olive Bar, The . . . . . . . . . . . . . . . .77 Outrageous Outgrowns . . . . . .123 Paragon . . . . . . . . . . . . . . . . . . . . .38 Parcel 104 . . . . . . . . . . . . . . . . . . .73 Picasso’s . . . . . . . . . . . . . . . . . . . . .77 Planet Sushi. . . . . . . . . . . . . . . . . .75 Princeton Review. . . . . . . . . . . . . .9 Quarter Note . . . . . . . . . . . . . . . .111 Rabbits Foot Meadery. . . . . . . .115 Red Crane, The . . . . . . . . . . . . . . .64 Rejuve Medical . . . . . . . . . . . . . . .14 Roem Corporation - Corde Terra . . . . . . . . . . . . . . . . . .2 Roem Corporation - Montecito Vista . . . . . . . . . . . .132 Rosie McCann’s. . . . . . . . . . . . . .111 Rosie McCann’s. . . . . . . . . . . . . . .35 Roux Louisiana Kitchen . . . . . . .73 Rozenhart Family Chiropractic .93 Salt . . . . . . . . . . . . . . . . . . . . . . . . .97 Sam’s BBQ . . . . . . . . . . . . . . . . . . .42 Sanctuary Salon . . . . . . . . . . . . . .91 Scandalous . . . . . . . . . . . . . . . . . .86 Scott’s Seafood. . . . . . . . . . . . . . .51 Scruff y Murphy’s . . . . . . . . . . . . .77 Semi-Pro . . . . . . . . . . . . . . . . . . .106 Sent Sovi . . . . . . . . . . . . . . . . . . . .56 Shokolaat Restaurant . . . . . . . . .71 Silicon Valley Adult Dating.com 82 Silvercreek Sportsplex . . . . . . . .83 Silvercreek Sportsplex . . . . . . .123 SINO. . . . . . . . . . . . . . . . . . . . . . . . .39 Skyline (Profile) . . . . . . . . . . . . 100 Skyline . . . . . . . . . . . . . . . . . . . . .101 Sole di Paradiso . . . . . . . . . . . . . .87 Spencer’s for Steaks and Chops 47 Straits . . . . . . . . . . . . . . . . . . . . . . .37 SV Guide - Catering . . . . . . . . . . .78 SV Guide - Sports Bars . . . . . . .114 SV Guide - Weddings. . . . . . . . .125 SV Guide - Wineries. . . . . . . . . .113 SV Guide: Fashion. . . . . . . . . . . . .97 Taqueria La Bamba . . . . . . . . . . .66 Thaiphoon . . . . . . . . . . . . . . . . . . .67 Thea Mediterranean . . . . . . . . . .36 Three Sixty Residences. . . . . . .131 Tied House. . . . . . . . . . . . . . . . . . .31 Tiggeleria. . . . . . . . . . . . . . . . . . . .57 Trailsloggers . . . . . . . . . . . . . . . . .82 Treasure Chest Aquarium & Pets . . . . . . . . . . . . .12 Umbrella Salon. . . . . . . . . . . . . . .87 Up and Running . . . . . . . . . . . . . .83 Vaquero’s . . . . . . . . . . . . . . . . . . . .79 Visique Eye Care . . . . . . . . . . . . . . .9 Wave - Contest . . . . . . . . . . . . . .119 Wave - Pre-Theatre Dining . . .106 Wave - San Jose Dining. . . . . . . .78 Wave - Taste of Silicon Valley . .64 Westpark Dental . . . . . . . . . . . . . .7 Westwood Family Chiropractic. . . . . . . . . . . . . . . . . .90 Willow Glen Kitchen, Bath, Home Furnishings. . . . . 100 Willow Street Pizza . . . . . . . . . . .77 Wine Cellar . . . . . . . . . . . . . . . . . .62 Wine Shop at Home. . . . . . . . . . . .9 Witless Protection . . . . . . . . . . .106 Yung Le’s Fusion. . . . . . . . . . . . . .43

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COLUMN: THE FINAL L AST WORD

THE FINAL LAST WORD B Y S E A N B A B Y - S E A N B A B Y @ T H E W AV E M A G . C O M

We Fear Nothing, Says America

y favorite news story of the ever variety came this month, when an American spy satellite in low orbit was blasted out of the sky with a $60,000,000 modified Navy missile. Along with no-doubt millions of compromising pictures of us in our showers, the satellite carried a dangerous payload of frozen hydrazine propellant – enough to turn two football fields into a toxic disaster zone, filled with the exploded and smashed bodies of the people who used to be under it. It’s like Jerry Bruckheimer was somehow elected Secretary of Space. So, yes, awesome American rocket nerds blasted a 17,000mph satellite out of orbit. But what makes this story so great is that many experts speculate that we did it just to rub it in the face of China, who recently did something similar but screwed up and made a gigantic mess of trash doomed to rotate Earth for eternity. Others say we did it as an excuse to test a new missile defense system. And since we’re lied to constantly, virtually no one thinks we shot it down to prevent horrible, poisonous explosions. As I watched the news leading up to the event, it was obvious that news directors had a vision for this story: “Falling Doom: Earth Under Siege!” Every piece was set up with shots from Deep Impact and Armageddon portending fiery Armageddon. Unfortunately, no one managed to score a street interview with anyone who was worried. The only reaction reporters could find was outspoken disinterest. And as news reports were being retooled at the last minute to be closer to “Falling Doo… yaawWWWNNNN,” I wondered whether we’d be this calm when a REAL hydrazine meteor is about to land on us. Then I had to actually remind myself that hold on, wait, not only is the answer yes, but we just totally didn’t care. Since when are we so cool about danger? This is the same country that has a color-coded alert system to tell us how scared we’re supposed to be. Let me tell you how helpful that is: it’s like having a National Hot Dog Wheel that spins to decide what to put on your hot dog depending on terror threats. It’s as if the idea of a color-coded terror alert has to wear a helmet and a leash when it plays with other ideas, and we use that thing all the time. Now, all of

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a sudden, we’re laid-back in the face of impending doom? Before this report, I thought the news was designed to make me feel like the toughest man alive – not because it’s about awesome missile blasting, but because of the constant threats I’m surviving. I’ve lived through aluminum-based antiperspirant and a flushot shortage. I’ve overcome challenges like lead toys that literally kill everything, and faulty escalators that eat the remains. Who dares question my iron will? However, this recent panic-free coverage made me think that the news might have nothing to do with my unkillability. I think it’s been desensitizing us... preparing us to not care when actual screaming, melting death is about to land on our face. Look at it this way: if you tell me my toothpaste is going to kill me on a Tuesday, and I’m still alive to hear you tell me that space poison is going to kill me on Wednesday, I’m pretty sure I’ll be around for your report on holiday dog sweaters on Thursday. Tentatively masturbating. So the day is finally here: We’ve grown up enough to deal with danger! We all grew up knowing we made up a nation on the edge of spastic insanity, and the reason the government withheld the existence of, for example, Bat People was to hold back our mass panic. Do you have any idea how many tax dollars have been spent trying to discredit abductees who’ve had Neptune spores sexually implanted in their Zorbian Egg Chamber (or – as we call it on Earth – their ass)? Well, take a look now, government. Nobody cares about your stupid space menace. But I still swear on my life, we will tear this planet apart if you come clean about Bigfoot. TW