These Edible Silicon Valley selected tastemaking superstars harness their knowledge of farming, chemistry, engineering, fermentation and palate pleasing to offer us some of the best flavors of our region.
Arthur and Christine Kubogamell are the beekeepers and founders of KoopHaus Apiaries. They are known for their small-batch, Good Food Award-winning Whiskey Barrel Aged Honey, which acquires complex flavors from a Sherried, Toasted and Recharred (STR) oak barrel. Read More
Meet Julian Silvera, the Michelin starred chef who brought his New York roots and travel inspired style to Tasting House. Expect bold, curious flavors and dishes that lovingly connect with local farms and seasonal spices. Read More
Pablo Lugones, of Small Batch Jam Co., whips up 2,000 to 3,000 jars of unique jam every week. He loves experimenting with flavors like Cranberry Cabernet and tropical guava, all while working closely with local farmers to preserve the best of the harvest. Read More
Wendy and Felipe Bravo turned their home brewing into Fox Tale Fermentation Project, a bootstrapped nano brewery and plant-based restaurant in San Jose. Felipe is the talented brewer creating unique beers, while Wendy runs the kitchen, serving up popular vegan “funky nachos.” Read More
Manresa Bread’s Avery Ruzicka is a two-time James Beard nominee. Today, her company is known for its incredible naturally fermented sourdough baked with flour she mills herself from California-grown grains. Read More
