San Jose’s J Lohr hosting 7-course wine pairing dinner

Kick the merriment factor into high gear with a J. Lohr Holiday Wine Pairing Dinner on Saturday, Dec. 14, featuring a seven-course culinary journey with dishes inspired by Italy, crafted by Rodney Baca, co-owner of The Shop by Chef Baca in downtown San Jose. Each course is paired with an exceptional wine from the J. Lohr winemaking team, headed up by Steve Peck. Founder Jerry Lohr will attend the dinner along with his sons Steve and Lawrence. Steve Kritzer will play live. Doors open at 6 p.m. at the J. Lohr Wine Center at 1000 Lenzen Ave. in San Jose. Tickets are $249 general admission and $199 for J. Lohr Wine Club members at https://www.exploretock.com/jlohrsanjose.

Raise a toast to the official San Jose Sour, created in partnership with Vine Hospitality and Visit San José, and made with San Jose’s own 10th Street Distillery’s Best in the World Dragon Plus Single Malt Triple Cask Whiskey and Alamitos Vineyard’s award-winning estate Hawk Eye Syrah. Yes, it sounds a bit offbeat, but Shaun Coleman of Alamitos Vineyards says it’s an amazing concoction that gets its lift from the lemon and egg white, and a dash of Angostura bitters. Part of A Very San José Holiday celebration, this cocktail is being served at LB Steak, Meso Mediterranean and Left Bank Brasserie in Santana Row, and at Rollati Ristorante in downtown San Jose. https://www.sanjose.org/holiday

Order your Manresa Bread desserts, breads, quiches and pastries for the holidays now. Wow your guests with a triple chocolate and candied orange Panettone, cranberry pistachio babka, Breton-style Kouign Amann or the stunning chocolate caramel gateau. A gingerbread loaf adds the right holiday spice, and don’t forget the cookie boxes and cinnamon roll baking kits. https://www.exploretock.com/manresabreadlosgatos

The Village Bakery in Woodside offers a sleighful of treats, including their Parker House rolls, cheddar chive biscuits, cookie dough and more. The piece de la resistance, though, is their Bûche de Noël ($75), made with chocolate chiffon cake, dark chocolate mousse, whipped chocolate ganache, finished with mascarpone chantilly cream, mandarin gelée and shards of chocolate. More delicious a log than a beaver could ever imagine. Place orders on Eventbrite.com; search on “The Village Bakery’s Christmas Pre-Orders for pick-up on Monday, Dec. 23, 7 a.m.-6 p.m.

Look for a partial or complete Hanukkah feast to go? Il Mercato di Che Fico in Menlo Park has you covered with latkes, brisket, challah and more, as well as vegetarian meals centered around butternut squash lasagna and chocolate hazelnut babka for dessert. Order by Dec. 19 for pickup and deliveries on Dec. 23. https://app.table22.com/product/one-time/che-fico-mercato-hanukkah.

Newly opened Boichiks Bagels in Los Gatos has pumpernickel, pumpernickel with caraway and salt and raisin pumpernickel swirl, which to this girl from New York means a true-to-The-City taste treat. Gotta say, though, I’ve never paid $3 for a bagel with nothing on it. They also make pumperthingle bagels, as well as Bialys, aka Jewish focaccia, with onions and poppy seeds in the middle. Boichiks is located at 15466 Los Gatos Blvd.

Sweetgrass in the Pruneyard, adjacent to Mendocino Farms, lets you build your own grain bowl or salad from farm-fresh ingredients and an assortment of tasty dressings and toppings. It’s like a salad bar in reverse, since you ask the person behind the counter to build your salad for you. Mine combined arugula, romaine, chopped roasted chicken and cilantro, with both green goddess and lime cilantro jalapeno dressings, topped with almonds plus a small scoop of maple roasted Brussels sprouts. Total was $20 with tip. They also have focaccia and a menu of suggested bowls, but making your own is more fun.

Ritual by Manresa will kickstart Season II with acclaimed Flocons de Sel, a three-Michelin Star restaurant from France. This first Ritual of 2025 celebrates the friendships and experiences born around the legendary Manresa kitchen between Flocons de Sel owners Juan and Luis Caviglia and Manresa founder and chef David Kinch. https://ritual.meitre.com

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