BUFFALO-MILK CREAMERY COMES TO DOWNTOWN ... Morsey's Farmhouse Kitchen in Los Altos, which makes gelato, cheese and butter from water buffalo milk, is expanding to downtown Palo Alto. Husband-and-wife co-owners Kal and Yulia Morsey are opening a creamery at 125 University Ave. this month, their son Evan confirmed. The couple opened Morsey's in early 2018, claiming to be the only restaurant in the country cooking from a wide range of water buffalo products. They own a herd of 400 water buffalo on a farm south of Sacramento. Kal, who is from Egypt, and Yulia, from Russia, wanted to educate American diners on the merits of water-buffalo products, which are more widespread in South Asian and European countries. The 476-square-foot University Avenue location will focus mostly on gelato (Morsey's serves flavors such as buttercream, apricot, hazelnut, passionfruit, chocolate and pistachio). Morsey's cheese and other dairy products also will be for sale, Evan said. — E.K.
COUPLE BRINGS CHINESE ZONGZI TO MOUNTAIN VIEW ... A Fremont couple who drew a local following for their homemade zongzi, a hefty bundle of sticky rice stuffed with savory or sweet fillings and wrapped in a bamboo leaf, has opened a bare-bones storefront in Mountain View, Eng's Zongzi at 855 W. El Camino Real. Owner Pa Eng said they used to deliver to customers in the Mountain View area so decided to open up shop here. They serve several kinds of fresh zongzi: pork, mushroom and peanut; pork and egg yolk; vegetarian; adzuki, or red, beans; and Chinese dates. The pyramid-shaped rice dumplings are enclosed in the bamboo leaves, secured with string and then boiled or steamed. (Zongzi are often described as Chinese tamales, though one customer pointed out that tamales could just as easily be described as Mexican zongzi.) All of the zongzi are $3.25 each except the pork-egg yolk, which costs $3.75. Eng's Zongzi also sells frozen meat, fish and vegetable dumplings (each bag has 50 dumplings) and shrimp and pork wontons. — E.K.
Compiled by the Weekly staff; this week written by Elena Kadvany and Linda Taaffe. Got leads on interesting and news-worthy retail developments? The Weekly will check them out. Email firstname.lastname@example.org.
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