The 13th annual Gourmet Grazing on the Green—Saturday, Sept. 24 at Aptos Village Park, features 70-plus vendors including local restaurants and caterers, other food businesses, and local wineries, breweries, and spirits distilleries. Proceeds benefit the Santa Cruz Cancer Benefit Group (SCCBG).
The event is from noon to 4 p.m. Buy $65 tickets at New Leaf Community Markets (downtown, Westside or Capitola locations) or online http://sccbg.org or it will be $70 at the door if it’s not sold out. If you have a group of 10, you can get tickets for $60 each. Adult admission includes food, drinks and a souvenir wineglass. Kids 10 and under are free; kids ages 10-20 are $35.
Participating restaurants, farms, and food vendors for 2016 include The Crow’s Nest, Café Cruz, Café Rio, Real Good Fish, Niman Ranch, SunRidge Farms, Ashby Confections, Zameen Mediterranean Cuisine, Cremer House, Ella’s at the Airport, Surf City Sandwich, Hula’s, Hollins House and Sid’s Smokehouse.
Participating wineries, breweries and distilleries include Alfaro Family Vineyards and Winery, Beauregard Vineyards, Hallcrest Vineyards, Kathryn Kennedy Winery, Santa Cruz Mountain Vineyard, Sones Cellars, Wargin Wines, Wrights Station Winery, Santa Cruz Mountain Brewing, Discretion Brewing, Seabright Brewery, New Bohemia Brewing Co. and Venus Spirits.
Proceeds from SCCBG’s events benefit these local cancer support and research organizations: Hospice of Santa Cruz County, Jacob’s Heart Children’s Cancer Association, Katz Cancer Resource Center, researchers from UC Santa Cruz, the Teen Kitchen Project, and WomenCARE Cancer Advocacy.
For more information on the event, see www.sccbg.org.
There is free shuttle service every 15 minutes from Cabrillo College; parking is also free.
Aptos Village Park: 100 Aptos Creek Road, Aptos
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It’s not yet October but Oktoberfest is on many people’s minds–it can soon be in many people’s mouths as well, thanks to Nubo’s Oktoberfest celebration Thursday, Sept. 22.
The second annual Oktoberfest party at New Bohemia Brewing Co., from 5 to 10 p.m., features a fabulous German beer garden menu by Tanglewood Catering (more food details below) plus live German/polka music.
But first, the beer: Nubo specializes in traditional European-style lagers. On Thursday, Nubo will be tapping its “Festbier” which will be served in special liter-size Oktoberfest steins. Customers can also purchase souvenir steins to take home starting Sept. 22.
Tanglewood chef Rachel Hughes, special guest for the night, is serving food from 6 to 9 p.m. I’ve had a couple dishes of hers and highly recommend her cooking.
Here is the Oktoberfest menu:
Homemade Pretzel + Sea Salt
With Radi (thin sliced Daikon + Salt + Chives)
Cucumber + Greek Yogurt + fresh Dill
Bavarian Potato Salad
Yukon Gold Potatoes + Cucumber + sweet Onions
Obatzda- Traditional Bavarian cheese spread
Cambozola- Soft ripened cheese
Radi- (thin sliced Daikon + Salt + Chives)
2 Pork Loin + herbed Panko +fried
Schnitzel Full Plate
2 Pork Loin + Potato Salad + Cucumber Salad
Bockwurst Full Plate
2 Pork and Veal Sausages + Potato Salad + Cucumber Salad
For more info call (831) 350-0253 or visit nubobrew.com
Location: New Bohemia Brewing Co., 1030 41st Ave., Santa Cruz
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Attention cheese lovers: there is a cheese night from 6 to 7:30 p.m. Tuesday, Sept. 13 at Whole Foods Market stores across the country; this includes the local Santa Cruz and Capitola stores as well as locations in the South Bay and San Francisco Bay.
Customers are invited to visit for free samples, and each store will have an expert or Certified Cheese Professional available to talk about characteristics and flavor profiles of Alpine-style cheeses and answer questions. They will have cooking tips, too.
A market spokesperson shared that Alpine-style cheeses melt better than any other cheese and are great for cooking, and that in general, these cheeses are nutty and salty with flavors of hay and/or caramel. Most pair well with white wines like viognier, reisling, or pinot grigio. Some of the cheeses at the Sept. 13 event include:
- Kaltbach Le Gruyère: Made in Switzerland, this cheese is matured for 12 to 16 months and is washed regularly with brine. Flavors are complex, ranging from caramel, nuts, notes of mushroom, hay and fruit, and crunchy, salty granules add an extra boost of flavor.
- Emmentaler: This famous cheese – the Swiss with the holes – has been in production for 400 years in the valley of the Emme. It has a buttery, delicate and nutty taste.
- Le Marchel: Handmade in the mountains of Vaud by Jean-Michael Rapin and his sons since 1992, La Marchel has the distinctive aroma of hay, and herbs impart a very rustic and savory flavor.
- Pavino: Exclusive to Whole Foods Market, this Alpine-style cheese is made in Wisconsin but stands up to any made in the Alps. It is nutty, fruity, and robust with a sweet milky finish, and is also sprinkled with crunchy salt crystals.
- Kalthbach Alpine Extra: Aged in caves located on the edge of the Wauwiler Moos area in the canton of Lucerne, Switzerland, this award-winning, raw-milk, semi-hard cheese offers a tangy aroma and complex flavor.
Joe Kaulbach, who oversees the cheese program for Whole Foods Market Northern California and Reno, explains the origin of this popular style: “Imagine, hundreds of years ago: small families are scattered across the rural Alps. One family has four cows; another has eight, another has 20. The cows are all roaming in the mountains; the families all need their cows milked and need to make cheese. So, traditionally the men went up into the mountains, built a hut, lit a fire from surrounding firewood, and put a copper cauldron on it. They would make ‘cooked pressed cheese,’ which was a new style of cheese in the 13th century: they’d cook the curds, press them into a form, and make wheels. At the end of the summer–and this still happens today–the cheese makers come down from the mountains with their cheese and their cows in a gorgeous pageant called the Transhumance. Then, they send the cheese to market. This is what provides their living for the year.”
Here are some related recipes that Whole Foods Market is highlighting for this event:
San Francisco WFM locations are teaming up with Sur La Table to invite customers to cook with Alpine-style cheeses. The companies are giving away a Le Creuset fondue set and Breville panini press via the @wholefoodsmarketsf Instagram account. Users can follow the channel and tag a friend on relevant posts to enter to win.
Local Store Details
- Whole Foods Market Santa Cruz is at 911 Soquel Ave. Call (831) 426-9901 for more information.
- Whole Foods Market Capitola is at 1710 41st Ave. Call (831) 464-2900 for more information.
For more Whole Foods Market locations, see the store locator.
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The 4th annual Mole & Mariachi Festival is Saturday, Sept. 10, from 11 a.m. to 5 p.m. at the Santa Cruz Mission Adobe State Historic Park. The family-friendly food and music festival has free admission. If you want to sample moles, there is a $10 tasting kit for sale that includes six tastes; additional tasting tickets can be purchased for $2 each.
Ten local restaurants and chefs—including first-time participant David Jackman of Chocolate—will prepare moles. The other competitors are restaurants El Chipotle, El Jardin, and El Chino; caterers and food makers Cesario Ruiz of My Mom’s Mole, Taquitos Gabriel’s and Sunny’s Catering; and home chefs from Club Tuxpan Santa Cruz, Emma Pinto (Mama Marquita’s) and Lidia Montesino (JoLí Molé).
In addition to sampling mole, attendees can purchase beer from Discretion Brewing, wine from Santa Cruz Mountain Vineyard, fresh-fruit aguas frescas by Mollie’s Country Café and chavelas (a drink made from beer, tomato juice, and spices). Food vendors will sell mole dishes for lunch such as mole Oaxaqueño plates from El Chipotle; mole sopés, mole empanadas and mole huaraches from Taqueria Lidia; and mole tamales from Taquitos Gabriel’s. Also, there will be non-mole selections for sale from Mission Hill Creamery, Garcia’s Fish Tacos and Sason Mexicano, plus churros, fruit cups and roasted corn.
There will be music and dance performances, free kids’ crafts and face painting, piñatas every hour, and a raffle with prizes including an all-inclusive trip to Mexico, a wine collection valued at $800 and a stay in an Airstream trailer at the KOA campground across from Manresa State Beach.
For the first time ever, Mariachi Feminil Orgullo Mexicano — an all-female mariachi band — will perform at the festival. Other performers include live mariachi music from Mariachi Alma de Mexico and the group’s youth bands, Mariachi Juvenil Alma de Mexico and Mariachi Infantil Alma de Mexico, and dancing by local dance troupes Senderos and Estrellas de Esperanza. Mojigangas (giant, dancing puppets that have been popular at previous festivals) will return.
A diverse array of artisans will show and sell work at the festival marketplace, including Artemex’s display of blouses, dresses, drinkware, dolls, jewelry and other handmade items from Mexico; Artesanias Mexicanos; Creative Woman and Alejandro’s Trade. Watsonville food company The Green Waffle will sell take-home packages of healthy waffles.
Festival attendees and a panel of local judges will select their favorites. The judges include state Secretary of Natural Resources John Laird; Patricia Santana, owner of Manuel’s Mexican Restaurant; Santa Cruz City Councilmember David Terrazas; Edible Monterey Bay writer Debbie Luhrman; Tony Solis of the Santa Cruz Sentinel; Good Times Publisher Jeanne Howard; and Santa Cruz Life writer Christine Candelaria.
All event proceeds benefit the Santa Cruz Mission Adobe State Historic Park (including educational programs and restoration and improvement projects) via Friends of Santa Cruz State Parks. The event encourages alternative transportation by providing free trolley rides from downtown.
Location: Santa Cruz Mission State Historic Park, 144 School Street
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Santa Cruz business The Healthy Way recently achieved two milestones—30 years as a Santa Cruz business and serving 10,000 clients!—and owner Cheri Bianchini is celebrating with a fun, informative food and health fair Saturday that’s free to the public.
The event, Sept. 10 from noon to 4 p.m., will feature lots of healthy food sampling and activities. There will be tastes of Ginger Carrot Soup, Emily’s Apple Bars, Plum Cobbler, Almond Dip with assorted crackers, Healthy Way Chocolates, and Gourmet Balsamic Vinegars, all prepared by Chef Julie of The Healthy Way. Chef Adrienne Meire will do a cooking demo of Healthy Way Harvest Salad, Vegetable Frittata with Sweet Potato Crust (see recipe below and photo above) and Curry Quinoa Salad, all of which can be sampled. Sugar-free chai will also be available.
Also, Crown Café Catering from Scotts Valley Market will offer “Jambalaya the Healthy Way” and Cauliflower Rice. Earlier this year, Bianchini began a partnership with Crown Catering, who now supplies all of the fresh and prepared foods available for sale at The Healthy Way. Bianchini will expand this partnership in the future; plans include a nutrition class series and a market labeling program geared toward people with diabetes, inflammatory conditions, and those looking to avoid gluten and/or dairy. “We are thrilled to be partnering with The Healthy Way,” said Ron Clements, owner of Scotts Valley Market. “We have long respected the work of Cheri and her team at The Healthy Way, and we are excited to assist them in helping the Santa Cruz community achieve better health.”
Workshops will be given on Yoga, Qi Gong, mindfulness eating, and hypnosis for weight loss and stress reduction, and a panel of clients will share their success stories. See schedule below. There will be information booths on topics such as nutrition and acupuncture for appetite control. People can have their blood pressure checked, and B-12 and fat-burning shots will be available. Special pricing on The Healthy Way programs will be offered. Music will be provided by KPIG; the station will broadcast live from 1–3pm in The Healthy Way parking lot.
A raffle with $5 tickets will benefit Hospice of Santa Cruz County, an organization The Healthy Way has been supporting for many years.
Read more about the event here.
Sept. 10 schedule:
12-4pm: Ongoing cooking demos and food sampling
12:15 -12:45pm: Yoga for Health with Cheladee Bianchini
1:00-1:30pm: Qi Gong for Weight Loss with Shelley Purdy, CFT
1:45-2:30pm: Panel: Meet the Experts with The Healthy Way Success Stories
2:45-3:15pm: Mindfulness Eating with Karin Leonard, CHT
3:30-4pm: Hypnosis for Weight Loss and Stress Reduction with Rainya Dann, CHT
Date/Time: Saturday, Sept. 10, noon to 4 p.m.
Location: 3251 Mission Drive, Santa Cruz, near Dominican Hospital
Sweet Potato Crusted Frittata recipe, serves 4 to 6
from The Healthy Way
2 medium sweet potatoes
vegetable oil spray or coconut oil spray
2 cups baby spinach
1/2 cup onion chopped
1 cup chopped zucchini
1/2 cup cremini mushrooms, sliced
1/2 cup low fat milk (or unsweetened almond milk for vegan version)
1/4 tsp salt and 1/2 tsp black pepper
4 large eggs
2 egg whites
1.5 oz crumbled feta (or Myoko’s vegan brand ricotta cheese 1.5 oz)
Preheat oven to 375F
-Peel and evenly slice sweet potatoes very thinly, with a mandolin or sharp knife
-Coat a 9” round pie dish with cooking spray and fill bottom of dish with a layer of sweet potatoes.
-Cut the potato rounds in half and flare around the edge of the dish to create a pie crust
-Spray potatoes with more vegetable oil
-Bake for 20 minutes
For the filling:
-In a fry pan, spray vegetable oil and add chopped onion until translucent. Add zucchini and mushrooms. Cook till tender. Add spinach till wilted. Remove from heat.
-Pour cooked vegetables into prepared sweet potato pan.
-Combine with a whisk the milk, salt/pepper and eggs and pour over vegetables.
-Sprinkle with feta or the vegan cheese alternative.
-Bake at 375F for 35 minutes.
– Let stand 5 minutes and then enjoy!
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Organizers say that attendees can expect “delicious and sustainable seafood, veggies and foraged mushrooms.” Another bonus of supporting this event: all profits will benefit single mothers in Santa Cruz County through scholarships awarded by nonprofit organization Halibut4Humanity.
Orders will be taken on a “first come, first served” basis. No tickets are required. Visit Ocean2table’s website for more information.
As always, the seafood will be local, wild and sustainable—fresh from the boat either that day or the day before. The menu will also include locally sourced, organically grown vegetables and green morel mushrooms that Ocean2table has foraged. Selections for sale will include fresh fish tacos and fish cakes. The Food Lounge bar will be selling local beer, wine and liquor.
Isaac Simpson recently started Halibut4Humanity. Its mission is to raise funds for disadvantaged single mothers in Santa Cruz County. For Thursday’s menu, Simpson will be contributing a few ingredients such as smoked Alaskan sockeye salmon that he caught and prepared himself.
Charlie Lambert and Ian Cole founded seafood company Ocean2table. They put on all their popups with the goals of encouraging community support and of educating attendees about local, sustainable and organic food.
Ocean2table provides very fresh seafood to customers in several local areas; you can choose to pick up or get your fish delivered. Subscribers to the email list (fresh catch “fish alerts”) get notified the day before local fresh fish is available. Customers must place half- or full-share orders by the announced deadline. You can remain on the email list and buy seafood as many or as few times as you’d like. For more information on Ocean2table and its seafood alerts, visit getocean2table.com.
Date/Time: Thursday, Sept. 8, 5 to 8 p.m. (or earlier if food sells out)
Location: Santa Cruz Food Lounge, 1001 Center St.
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The third annual Tequila & Taco Music Festival happens this weekend in Santa Cruz: Saturday, Aug. 27 and Sunday, Aug. 28 at San Lorenzo Park.
There will be gourmet street tacos, craft beer, and margaritas for sale, plus tequila sampling (for a separate fee) Saturday 11 a.m. to 3 p.m. Advance tickets for the tequila tasting have sold out and a limited number will be sold at the event on a first-come first-served basis.
Participating vendors include Dirty Tequila; Tequila Los Tres tonos; Venus Spirits; 3 Crowns; Casa San Matias; Mezcal Mala Noche; 1933 Spirits LLC; Suerte Tequila; THE Bloody Cure; Patron; and Saville.
Food vendors include Garcia’s Fish Tacos, Tacos Moreno, Conscious Creations, La Olla, Burt’s Chicken Fingers & Garlic Fries, Jardines Restaurant, Tacos Don Beto and The Vegetarian Blog. There will also be arts and craft vendors and music.
All ticket holders both days will have access to food vendors, craft Beer, margarita booths, and live music, but there is no tequila sampling Sunday.
Hours: 11 a.m. to 5:30 p.m. each day. Alcohol sales end at 5 p.m.
Cost: Adult $10 general admission, $40 Saturday tequila tasting, Kids 12 and under are free.
Saturday — Third Sol (12:30pm-1:45pm); Extra Large (2:15pm-3:45pm); and Patron Latin Rhythms (4:15pm-5:30pm)
Sunday — Patron Latin Rhythms (12 noon-1:30pm); Metalachi (1:45pm-3:00pm); and SambaDá (3:30pm-5:10pm)
Location: San Lorenzo Park, 137 Dakota St., Santa Cruz
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Event Watsonville presents “Entrepreneurs Taking their Businesses to New Heights” at 6 p.m. Wednesday, Aug. 24, and there will be a few food/drink/farm-related speakers in the mix plus delicious food and drink for sale. Representatives from different local businesses will talk about how they started their business and what drives them to do what they do.
This is the second “Event Watsonville” evening; the first was in February. Matthew Swinnerton, who founded the popular Event Santa Cruz series a few years ago, decided to expand to South County to showcase even more of our local community.
“I am super excited to come back to Watsonville,” says Swinnerton. “It’s been far too long since we did the last one back in February and I definitely won’t let that happen again. I love the energy and excitement coming out of the Watsonville entrepreneur community. Events like this really show that off.”
As always, the evening begins with time to mingle and buy food and beverages starting at 6 p.m. Selections for sale will include tacos from My Mom’s Mole and beer from Elkhorn Slough Brewing Co. In addition, food samples will be available from a variety of area vendors.
The setting is Specialized Helicopters in Watsonville. There will also be helicopter rides available for purchase.
Tickets are $10 and can be purchased online.
Speakers begin at about 7, after the hour of mingling is over. Katie Raquel from fresh, organic juice business Katie’s Coldpress says she is participating as a presenter because she has found these types of events to be “a huge source of inspiration. It’s a total joy hearing from other entrepreneurs and connecting deeper with the community.”
Katie’s Coldpress is family-owned and operated. “We infuse every part of the business with love and attention,” shares Raquel. “I started KCP two years ago out of a desire to make the highest quality raw juice more accessible to people with busy lives—all of us, right?!—and to make products that are truly delicious, with a focus on excellent and personal customer service.” Her business is committed to staying 100% plant-based, and it’s in the process of being CCOF certified organic, after two years of being certified organic through the state of California.
Jessica Ridgeway from Farm Discovery at Live Earth is also a speaker. She’s excited to speak about the farm-based nonprofit she co-founded a few years ago, which works to empower youth and families to build and sustain healthy food, farming, social and natural systems. Farm Discovery offers “educational programs that inspire youth and families to transform their relationship to food, farming and nature.” She adds, “We steward our working farm and its wild spaces as an environmentally and economically viable piece of the food system and a learning space.”
She says it’s a perfect time to share the vision and programs with community members who may not be aware of the nonprofit. “Farm Discovery is reaching a new level or organizational maturity,” says Ridgeway. “We are in a place where we now have the capacity to actively create new partnerships in our local community. Participating in events like this helps Farm Discovery to build important relationships with other local businesses, individuals, and organizations in order to transform personal and community health and improve our impact on earth by building and sustaining collaborative agricultural, ecological and social systems.”
Other participants, in alphabetical order:
- Chris Gularte – Specialized Helicopters
- Sindy Hernandez de Cornejo – Queen’s shoes & more
- Jacob Martinez and Gabriel Jesse Medina – Digital NEST
- Luke Taylor – Corralitos Brewing Co.
Wednesday, Aug. 24, 2016: 6 p.m. doors open/food & drinks begin, 7 p.m. speakers begin
Location: Specialized Helicopters, 150 Aviation Way, Watsonville
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Attention fine wine, spirit and beer lovers: the Santa Cruz Food Lounge is hosting events you can enjoy on Thursday, Friday and Saturday Aug. 18-20, 2016.
Thursday: Venus Spirits Meet the Maker & Tasting
The event is from 5:30 to 8:30 p.m. with local spirit maker Sean Venus of Venus Spirits. At 5:30, doors open and the kitchen begins serving food; there is a limited selection that night (cheese plate and/or chicken entrée) and people can pre-purchase online to receive a discount and ensure the food doesn’t sell out. At 6:30 p.m., guests will learn the story behind the local distillery and the craft of making spirits as Venus leads attendees through six tastings of his award-winning agave, gin, and whiskey. A special crafted cocktail by Venus mixologist Andrew Hansen will conclude the evening. Cost for the spirit tasting and talk is $25; buy tickets at eventbrite.com.
Friday: MJA Winemaker’s Dinner
Chef Rachel Hughes of Tanglewood Catering is collaborating with MJA Vineyards for a multi-course dinner with wine pairings beginning at 6:30 p.m. Kristy Dawn Silveira and winemaker Marin Artukovich of MJA Vineyards will be present. Wines served will be Sauvignon Blanc (paired with watermelon/feta skewers), Chardonnay (with Burrata, beet and pancetta salad), Pinot Noir (pork medallions with smoked cherries and apple/potato mash), Merlot (“Forest Floor” savory nut crumble, roasted wild mushrooms, micro scallions and braised short ribs). The dessert course is Cabernet Sauvignon with bittersweet chocolate pot de crème with chocolate-covered coffee beans. Tickets are $75 with wine and $65 without. Buy online at eventbrite.com.
The Food Lounge debuted a summer beer garden series in June, and it continues today from noon to 7 p.m. There will be many beers available plus German-style food. There is lots of patio seating and a relaxing atmosphere. Free admission; attendees pay separately for food and drinks. The event is pet- and family-friendly.
Location: Santa Cruz Food Lounge, 1001 Center St., Santa Cruz
Contact Info: www.scfoodlounge.com, firstname.lastname@example.org
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In June, the owners of Lago di Como Ristorante & Pizzeria opened Tutto Fresco, an Italian deli and small grocery store next door to their Santa Cruz restaurant.
In the deli, they make Italian Panini on freshly baked Ciabatta bread. The most popular sandwich is signature Panino Tutto Fresco with roasted turkey, provolone, tomato, and pesto. The seasoned turkey is roasted in-house. Tutto Fresco also sells selected specialty Italian deli meats and cheeses by the pound and a few salads by the pound.
The chef also bakes pizza daily, which customers can buy by the slice and take to go.
The deli serves Illy Italian coffee and espresso plus pastries—some made onsite, some from local vendors such as Heather’s Patisserie. Tutto Fresco also has grab and go items like parfaits with fresh berries and yogurt, Odwalla juices, fresh seafood, fresh ravioli, chicken, fresh housemade pasta sauces (pesto, Bolognese, marinara and bruschetta), roasted peppers and salads.
Groceries that Tutto Fresco sells include dairy (mostly from Clover), produce, spices, baking supplies, jams, and a few Italian imported items like pasta, olive oils, vinegar and biscotti. A few items are gluten-free. The shop also sells barbecue supplies (including charcoal), picnic supplies and firewood.
Hours are 7 a.m. to 6 p.m. weekdays and 7 a.m. to 7 p.m. weekends. Visit Tutto Fresco on Facebook.
Location: 21400 East Cliff Dr., Santa Cruz (831) 621-2063
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