Every week during the program, children bring home red Raising A Reader bags filled with four developmentally appropriate multicultural books to share with their parents. The program develops literacy skills and establishes a connection between families and the local library. After graduating the program, each child receives a blue library bag with a custom nametag and an included book to take home. Children can use the blue bags when returning to the library, cueing librarians to help them find appropriate books that build reading skills.
At Menlo Hub, both food and art find a place on the menu. The modern restaurant's walls are blanketed in original contemporary paintings, and on some nights, the dining space reverberates with music from live bands and solo musicians. But even on nights with performances, the main attraction is always found in the kitchen. Here, chefs design casual American dishes sprinkled with elements of Mediterranean cooking.
The menus focus on simple steaks and seafood, complemented by organic produce sourced from nearby sustainable farms. The artfully plated dishes include California sea bass, New York steaks with gorgonzola demi-glace, and eggplant-wrapped lamb shanks. While most visitors sample the cuisine in the airy main dining space, private groups eat in a secluded room warmed by a corner fireplace.
At the lively bar, flat-screen TVs broadcast sporting events as bartenders mix fruit-infused martinis and pour a range of California wines, which are made from grapes that are just thankful that they never became California raisins.
Designed by Clark Glasson and built in 1961, Deep Cliff's 18 hole, par 60, executive course is nestled in the Cupertino foothills. A short course of 3,358 yards, Deep Cliff is recommended by many course reviewers as a good starting point for beginners.
Having shot more than 30,000 subjects throughout his career as a photographer, including many Silicon Valley business figures, Eric Gould understands how to create a good photo in any setting. His adeptness at communicating with subjects carries into his photography workshops, where he conveys difficult concepts clearly and methodically, saving students from such rookie mistakes as shooting with the lens cap on or turning the flash on while taking pictures of your imaginary friend's third grade graduation. In his own photo sessions, he frames professional clients in business portraits and headshots, high-school seniors in youthful poses, athletes in midaction, and a wide spectrum of people and places encountered on international travels.
After two decades spent perfecting his secret barbecue recipes on friends and family, Ed opened Big Ed’s Buzzard BBQ to bring his sauce-slathered brisket, pulled pork, and St. Louis–style ribs to the masses. Today, the barbecue master piles plates high with eight styles of smoked and spiced meat, and his chefs fashion multicourse meals full of saucy barbecue, homestyle sides such as honey-jalapeño corn bread, and desserts including peach cobbler.
Meals can be enjoyed at home or onsite at get-togethers. The shop caters a full range of staples for private events, including whole-hog roasts, pintsize sides, and binding agreements to kiss the cook. When he's not cooking, Ed can be found teaching competition-level classes, where he spends five hours covering barbecue basics.