More Morsels: California’s Biggest Whole Foods Opens
By Carolyn Jung, San Jose Mercury News, Calif.
This morning, the largest Whole Foods in the West will open its doors in Cupertino.
Billed as the flagship for Northern California, this Whole Foods at 20955 Stevens Creek Blvd. features a Market Bistro (open 11 a.m. to 8 p.m. daily) that serves made-to-order sandwiches, soups and salads. The store includes a center for cooking classes, as well as free wireless Internet access.
Shoppers will get their fill with a carvery and tossed-to-order salad station, a dim sum bar, a wood-fired pizza oven, hot teriyaki bowls and an expanded sushi section. Besides a bountiful organic produce section, the Cupertino store — reflecting its surrounding community’s large Asian-American population — will boast a large selection of Asian produce.
The store will have live shellfish, grill-ready fish wrapped in cedar papers or banana leaves, and a seafood salad bar. Additionally, there will be more than 20 types of handmade sausages, more than 400 cheeses, an eight-foot-long olive oil and balsamic vinegar tasting station, and an in-store smoker for ribs and brisket.
The new 64,000-square-foot store replaces the Whole Foods across the street at 20830 Stevens Creek Blvd., which has closed. Today’s festivities include a bread-baking ceremony at 8:45 a.m. just before the doors open at 9. Throughout the day, there will be live musical entertainment, store-front grilling and a guest appearance by Bay Area chef Paul Bertolli.
A gift basket valued at $500 will be raffled off. All funds from the sale of the $5 raffle tickets will go to Cupertino Community Services, which provides family and housing services for West Valley communities. For information, call the store at (408) 257-7000.
MORE WHOLE FOODS NEWS: Valley End Farms of Santa Rosa, Dr. Melina Bars of San Francisco, Revolution Foods of Emeryville and Mudslinger’s Freestyle of San Francisco are the first four Northern California beneficiaries of Whole Foods Market’s local producer loan program.
The loans are part of a companywide initiative to provide $10 million annually in low-cost loans to small artisan producers and agricultural growers throughout the United States. A total of $250,000 in loans was distributed to the four recipients.
Valley End Farms, which supplies certified organic produce to Whole Foods, will use the money to build a drip irrigation system. Dr. Melina Jampolis, an internist and nutrition specialist, will use the money to roll out a new line of protein bars.
Revolution Foods — which provides breakfasts, lunches and snacks to schoolchildren in the Bay Area — will use the loan to launch a children’s organic line of fruit spreads, peanut butter and applesauce. The new products will be sold exclusively at Whole Foods. Mudslinger’s Freestyle, an ice cream shop, will use its loan to expand its line of non-dairy ice creams and ice cream cakes.
To apply for a loan, contact LPLP@wholefoods.com.
Contact Carolyn Jung at firstname.lastname@example.org or (408) 920-5451. Fax (408) 271-3786.