More than 20 years ago, our family's favorite restaurant was Late For The Train. I still remember their fresh vegetables, the whole bran muffins, and the delicious ice tea. We did not know Jesse Cool, the owner's, philosophy, nor did we care about organic food, but we loved the restaurant's wholesome menus.

Jesse, who already started her restaurant in 1976 was so far ahead of the croud that It took all these years for other restaurateurs and caterers to catch on. "My Dad was a grocer and he taught me the intergrity of food," she told me. "I put my heart and soul into my menus, I need to know where the ingredients come from." Through longtime relationship she knows and trusts her resourses. Most of them come from local, organic and sustainable farms and vinyards. Local produce means seasonal cooking, "I just won't serve strawberries for a Christmas dinner," she adds. Jesse buys all her fish according to guidelines of the Monterey Bay Aquarium and is adament about practicing sustainable waste management. Last but not least she is very proud of her employees: "We are a team and connot function without each other."

I met Kendra, the Company's excellent Catering Director, because my son and his bride wanted to have their rehearsal dinner at the Eatery. Kendra is the wonderful to work with. She is very organized and exactly created the ambiance I had in my mind.

The venue's somewhat rustic ambiance turned out be be perfect for our needs. The long wooden tables were decked out with starched, white linen. Sparkling wine and water glasses blended beautifully with the flower decorations , and the wholesome, delicious food, served by the competent staff, topped our expectations. Two days later we picked up large bamboo platters with delicious sandwiches and wonderful salads for our picnic in the park. All accompanying eating utensils were made from potatoes and completely compostable.

Today, Jessie owns three overall organic restaurants on the Mid-Peninsula : The Cool Cafe in Stanford, the Flea Street Cafe, and jZCool Eatery in Menlo Park. She is the author of a number of cook books and many articles on organic topics. Her hard work and dedication has been recognized by receiving the prestigious Zagat Award for Excellence as well as other recognitions for environmental achievements, business sustainability, and community work.