Bloody Marys from Chef Brad Briske, at the 2014 pop-up breakfast series.
Photo credit: Carolyn Lagatutta
The summertime pop-up breakfast series at the Westside Santa Cruz and Scotts Valley farmers markets is in full swing, with the next event this Saturday, July 18 in Scotts Valley. There is limited seating; tickets are $36 and are available for purchase online and at the markets. Different local chefs are featured at each event; this Saturday it’s Kevin Koebel of Local FATT—see menu below.
The August 22 breakfast features chef Mark Denham of Soif Restaurant & Wine Bar, and chef David Jackman of Chocolate is cooking for the September 12 breakfast. Both are at the Westside market; see web site for full menus.
Graduates of Santa Cruz’s Food, What?! youth empowerment program provide service at the events. Upon arrival, attendees choose their seats by placing their own plate and silverware at a space along a u-shaped, family-style table. A local band provides music while guests drink a hot beverage and await the first course. At 10 a.m., plates of seasonal cuisine made with ingredients sourced from the markets begin rolling out. As the guests eat and visit, farmers and chefs share their knowledge and perspective regarding agriculture, community and consumer choice within the food system.
The first summer series occurred in 2013, and it draws more and more fans each year. The 2014 Pop-Up events sold out well in advance. These farm-to-table meals are hosted at the Westside and Scotts Valley Markets between June and September. The June event at the Westside Market featured Kendra Baker and Carlo Espinas of Assembly, the Penny Ice Creamery, and Picnic Basket. As a market spokesperson states, “the goal of these ticketed, outdoor, events is to highlight our rich local agriculture and food artisan community while raising funds for the markets’ public educational programs including the Foodshed Project.” For more information call 831-325-4294 or email education@santacruzfarmersmarket.org.
July 18 Pop-Up Breakfast Menu
• DRY FARMED TOMATO CARPACCIO with collard-whole cream, tarragon savory bread pudding and cherry-balsamic syrup
• CORN BEEF AND HASH TIMBALE shredded roasted potato, slow cooked brisket and spinach
• ROSEMARY EGG FLAN topped with meyer lemon, macerated raw beet and a cilantro-arugula coulis
• FIG AND FENNEL SALAD mint, chevre and strawberry vinegar reduction
• BRAISED GREENS roasted alliums, olive oil and salt
• SWEET FINISH honey-lemon curd with lavender shortbread
• TASTY BEVERAGES COURTESY OF Hidden Fortress Coffee
Read more about the Santa Cruz Farmers’ Markets at santacruzfarmersmarket.org.
Follow me on Twitter @santacruzfoodie.