Dining Out …
with Friends at
Written By Larry J. Mickartz
F
or this “Dining Out With
Friends” we took our long-
time Gilroy friends, Sam and
Judy Bozzo to Betto’s Bistro in Morgan
Hill. Sam is a former contributor to
TODAY , chef, and a co-author
of two cookbooks “Sakabozzo Can
Cook I and II.” He and Judy owned
one of Gilroy’s iconic restaurants Digger
Dan’s from 1974 to 1981. Both J. Chris
and I frequented Digger Dan’s back
in the day. J. Chris and I appreciated
having the opportunity to learn about
some of the tastes, and the ingredients
that contributed to them! Just when I
thought I was a well-educated foodie I
realized how little I knew compared to
these two.
We started our evening with a cou-
ple of stimulating conversations over
cocktails. Sam and I discussed local
ills while the girls took care of the rest
of the world. Sam ordered one of his
favorites, a classic Manhattan (whiskey,
sweet vermouth and a maraschino
cherry). He ordered it sans the cherry
but with a lemon twist. Judy opted for
a glass of Pinot Noir from Lone Oak
Ranch in Oregon. J.Chris wanted to try
the Pumpkin White Russian featured
on their special cocktail menu but had
to settle for a regular White Russian
as they were out of the pumpkin mix.
Being thirsty, I hydrated with my usual
tall Gin And Tonic. The drinks arrived
gmh
Crab Cakes
Blue Cheese Fondue
The Wedge
perfectly mixed and well presented.
Sam’s Manhattan had just the right not-
too-sweet vermouth. The lemon twist
came as an artfully twisted knot! J.Chris
commented that her White Russian was
like starting dinner with dessert!
Sam and Judy’s restaurant, Digger
Dan’s, was famous for its fondue so
we were compelled to try Betto’s Blue
Cheese Fondue (blue cheese crumbles,
walnuts, cream cheese, herbs and
honey with green apples, petite salad
and toasted bread). We all agreed that
the Fondue was something special. The
classic blue cheese aroma was wonder-
fully complimented by the tart apples
and toasted bread. It was served with
greens showered in a light dressing that
was deemed “scrumptious.” We also
ordered the Crab Cakes (Pan-fried crab
cakes served with sliced mango and
lemon mango aioli.) They were crunchy
with plenty of crab and very little filler.
The fresh mango and lemon/mango
aioli formed a perfect balance.
As we attempted to solve the prob-
lems of South County and the world,
we launched into some Vegetarian
Minestrone Soup and their version of
The Wedge (Warm crumbled bacon
and tomato wedges over crisp iceberg
Beef Stroganoff
Grilled Salmon
100
Seared Scallops
GILROY • MORGAN HILL • SAN MARTIN
SPRING 2020
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