A Pig Roast Dinner to benefit the Hollister Elks Lodge is set for 7 p.m. Friday at the lodge. Menu items will include roasted pork, beans, coleslaw, applesauce, garlic bread and carrot cake. Dinner tickets are $18. Please make reservations before Nov. 11 at noon by calling (831) 637-1436. It will include a silent auction with closing bids at 8:30 p.m. plus raffles. Funds will go toward a major project to help kids with disabilities.
The Gilroy Police Department recovered a stolen vehicle during a stop in front of the Garlic Shoppe located just off Highway 101 today.
Have you ever driven down a street you use all the time and notice something you’ve never seen before? Has that charming little house down the road always been there? It’s funny how we can go through life with blinders on. Funnier still is how we can live in an area for years and know next to nothing about local history. There is more to Gilroy than just garlic.
It is no secret that this is my favorite time of year for vegetables. A visit to any farm stand or farmers market here in the South Valley will yield a plethora of items just in from the fields. The variety of colors, flavors and textures become my muse in the kitchen. This week, I share how many of these seasonal vegetables can find its way into a very tasty, healthy and economic dish.
A semi truck heading north on U.S. 101 overturned around 8:15 a.m. Thursday morning while making the turn onto the Highway 25 on-ramp in front of the Garlic Shoppe just south of Gilroy.
Another Garlic Festival—the 36th to be exact—is in the books. And boy, it was a hot one.
Santa Clara County's Gilroy may be the garlic capital of the world, but at least three consecutive years of crop reports reveal San Benito County produces more of the stinking rose.
Many regions of the country in the southern barbecue belt specialize in their own unique barbecue. Many of those different styles of barbecue can be found here in California. I appreciate these different styles, but it is high time we had our own unique barbecue. This week, I introduce a style of barbecue and sauce residents of the South Valley can finally call their own.
Who else is ready for the enormous annual gathering of people who love all things garlic? I know I sure am.
Last week we went on vacation. Yes, I know this isn’t earth-shattering news. But everywhere we went, people asked us where we were from. And when we answered “Gilroy,” we always got the same reaction: