Thursday, August 04, 2016

In This Issue

• Experimental Gastronomy Makes U.S. Debut
• Manresa Is Taking a Vacation!  
• Celebrate National Oyster Day at The Bywater
• Manresa Bread Los Gatos Announces Expansion
• Products We Love by David Kinch

Experimental Gastronomy Makes U.S. Debut on September 25 Featuring Manresa, Benu, and Coi Chefs

Manresa is honored to be part of the U.S. premiere of “Experimental Gastronomy” presented by creative collective Steinbeisser on September 25 at Montalvo Arts Center’s historic villa in Saratoga. David Kinch joins colleagues Corey Lee from Benu and Daniel Patterson from Coi to create an entirely plant-based menu with locally grown organic ingredients. Twelve different artists and designers have also been invited to create the cutlery and tableware. Inspired by nature, their extravagant cutlery and dishes are created out of wood, clay, earth, metal, sand, stone, and porcelain.

Founded by Jouw Wijnsma and Martin Kullik in 2012, Steinbeisser’s “Experimental Gastronomy” initiative is based at the Lloyd Hotel & Cultural Embassy in Amsterdam and is active worldwide. Each event is a unique experience where renowned chefs and international artists come together to realize a one-of-a-kind creative and culinary happening. Food and drinks are always entirely plant-based (vegan). The event showcases contemporary cuisine at the highest level, but also puts design, gastronomy, and nature in an exciting and inspiring context. For tickets, please visit the Montalvo Arts Center website.

Manresa Is Taking a Vacation!

The Manresa team is taking an extended Labor Day vacation and will be closed from Monday, September 5 through Tuesday, September 13. The restaurant will reopen for service on Wednesday, September 14. The Bywater and Manresa Bread will remain open.

Celebrate National Oyster Day at The Bywater

In honor of National Oyster Day, The Bywater celebrates the delectable bivalve all day long with a selection of one dozen Hammersley oysters for $20 available from lunch through late night dining! Make the most of this national day with the pairing of choice for oysters—bubbles by-the-glass and by-the-bottle. For the latest specials, events, and more check out The Bywater on Facebook, twitter and Instagram.

Manresa Bread Los Gatos Announces Expansion

Manresa Bread Los Gatos is adding square footage, a full service beverage and coffee program, and a handful of outdoor seats slated to open this August. In addition to the Verve Coffee Roasters fresh brewed coffee and cold brew, guests can now enjoy a full selection of espresso drinks, hot chocolate, Chico Chai Tea, and kefir on tap. Manresa Bread is open during construction—stop by, say hello, and check out the progress!

Keep in touch with us on Twitter, Facebook, and Instagram for updates on the expansion. Visit our newest location at 271 State Street in Los Altos and check us out at the Portola Valley, Campbell, and Palo Alto farmers markets.

Products We Love


The first time that I spent time with Mauro Colagreco at his Restaurant Mirazur in Menton, France you realize it is the best of two worlds. Menton is a border town, the old customs crossing between Liguria and the Cote d’Azur literally a stone’s throw from his front door. Mauro did his marketing in Ventimiglia, about a 20 minute drive from his kitchen. There are many memories of memorable products and experiences, from the incredible fish selection, wild mushrooms, flowers to the great coffee at the Bar Canada across the street. “Capuco!”

But the young and handsome Giorgio Torazza, and his biodynamic honeys are the ones that I remembered and anytime remotely close to this stretch of coastline, I load up on his incredible product. My favorite has always been his chestnut honey, strong, dense, brooding, which I have found can be really strong-flavored for some people. Not me. Maybe my most favorite honey ever.

However on a recent visit this spring I encountered a new product of his a half-and-half mix of bio acacia honey and toasted Piedmonte hazelnuts. A small spoonful of his Miele Italiano e Crema di Nocciole will cause your eyes to involuntarily roll into the back of your head with pleasure.

I remember this market vividly in mornings with a toasted slice of Manresa Bread levain, a slathering of homemade salted butter that is topped with this Crema.

I wish I could tell you and easier way to find this product. Maybe there is. But I like to think some products are “worth a special journey.” This is worth it. —David Kinch