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Edible Silicon Valley
Sonoma Gazette

The Angkor Chef Who Cooks to Remember

In 2012, Channy Laux was an engineer in the Silicon Valley, banging her head against the wall on how to make a jar of lemongrass paste shelf stable. “You helped make an aircraft and you can’t make the paste?” teased Kent, her husband and now manager of Angkor Chef, their Cambodian restaurant in downtown San Jose.

Thanks, Honey. I’ll take a KoopHaus, neat. I hear it’s all the buzz.

Christine and Arthur Kubogamell have been busy bees. About six years ago, they were inspired to create a Whiskey Barrel Aged Honey.

The Manju Shop That Was Born Here

Sheui-Do Manju Shop operates under a bakery license; and while there is a lot of kneading, shaping and filling in the kitchen, there is little pastry dough involved. Instead, a glutinous dough made from a Japanese staple, mochiko, is primarily used.

A new wave of farm-to-cone ice cream makers

Walking into a Fruta ice cream shop, one is met with wonderfully vibrant colors — lime green, juicy peach, velvety chocolate brown — a visual feast of 36 enticing flavors like Cappuccino and Strawberry Cookies N’ Cream. In the background, Niña Bonita plays, an upbeat Latin soundtrack that customers march into line to.

Sonoma County’s annual hot air balloon show lights up the dawn

The inaugural Glow Show, or “Dawn Patrol,” kicked off this year’s Sonoma County Hot Air Balloon Classic, an annual event that has celebrated the joy of ballooning for over thirty years.

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