Restaurant James Randall Was 'Meant to Be'

In a recent interview with Brenda Hammond, owner of , 303 N. Santa Cruz Ave, one of my first questions was where the name came from and if it had some special meaning.

Her answer was quite touching:

“James Randall Hammond was my brother,” she explained. “He passed away from cancer about 13 years ago and left me an inheritance with the stipulation that I use it for something that I really wanted. I had always thought owning a restaurant would be fun and since my son is such a gifted chef it really seemed like it was meant to be.”

And what a wonderful legacy Hammond and her son, Chef Ross Hanson, have created for her brother—an intimate restaurant with delicious inventive dishes. And though the atmosphere is elegant with white tablecloths and lovely décor, the restaurant is thankfully missing the pretentiousness of many fine-dining establishments.

And now, with a recent expansion complete, there’s even more room to soak up the atmosphere and enjoy a glass of wine and Chef Hanson’s creative cuisine.

The expansion added another 1,000 square feet and an additional restroom for restaurant guests, Hammond said, adding that extra space also provided more storage and space for a service bar so the establishment also purchased a full liquor license.

“We are a fine dining hybrid,” Hammond noted. “Our customers are not in and out in 45 minutes for a quick meal. We cater to an experience-based dining concept, so having a proper reception area and comfortable waiting area has been such a luxury. Our customers definitely appreciate the added level of service.”

And that service is ultimately reflected in what comes out of Chef Hanson’s kitchen.

Hanson studied cooking at the California Culinary Academy in San Francisco. After working at restaurants in Colorado, he returned to Los Gatos and started a catering business before finally joining his mother at Restaurant James Randall.

I asked Hanson how old he was when he started cooking, and what he enjoyed about it.

“I was about 7 years old when my mom became pregnant with my younger sister,” Hanson said. “Her nausea made it difficult for her to cook our family meal. She started directing me from the sofa, starting off with steamed rice and broiled steaks, and I just loved it right away. Soon I was playing with flavors and techniques and just kept it up, cooking for extended family and friends. My mom and I hosted some incredible dinner parties.”

Hanson said food and cooking were important aspects to his family life while he was growing up.

“The kitchen and dinner time were the bonding moments for our family,” he said. “We went through some tough financial times, but you can make great food with nothing if you are creative. We also created ‘pantry meals’ using only the ingredients we had. Very fun and, sometimes not the best, great times.”

Today, he says his cooking is defined by “simplicity. Quality ingredients. Properly prepared and balanced.”

He creates all the recipes at Restaurant James Randall, but, he said, “I do like feedback from my mom; she has a skill in suggesting an ingredient that can elevate my ideas.”

What does cooking mean in Hanson’s life? His response says it all:

“It’s one of two things I have ever loved and been very proud of my ability, cooking and football. I couldn’t imagine doing anything else.”

Here’s a recipe from Chef Hanson, perfect for brisk autumn or chilly winter evenings.

Butternut Squash Soup

2  Large Butternut Squash

2  Large Yellow Onions

6  Cups Stock (chicken or veggie)

½ Tsp Cayenne Pepper

½ Tsp White Pepper

½ Tsp Nutmeg

½ Tsp Cinnamon

¼ Cup Honey

1  Cup Heavy Cream

Salt to taste

Ground Cloves

Dice, then sweat onions. Add all ingredients, except cream, and simmer until squash is soft. Once squash is soft, use a blender or food processor until smooth. Then whisk in the cream. Salt to taste and top with plain, or clove seasoned-to-taste, crème fraiche.

Buon appetito, amici!