Santa Cruz Farmers’ Markets Pop-Up tickets selling fast

Farm-fresh grilled zucchini, sweet corn, beans and aioli from chef Kendra Baker at a summer 2016 farmers’ market pop-up breakfast. Photo credit: Tara Fatemi Walker

Tickets are on sale for the 2017 season of pop-up breakfasts with guest chefs at the Westside Santa Cruz and Scotts Valley farmers’ markets. The first event (the morning of Saturday, June 3 at the Westside market with chef Erin Lampel of Companion Bakeshop) is sold out, and limited tickets remain for the other three events. Cost is $38 and tickets are available for purchase online and at the markets. See below for more details. I attended a pop-up breakfast with chef Kendra Baker last summer, and it was a very unique, enjoyable experience with delicious food and drinks!

 

In other market news, there is a May promotion that greatly helps low-income Santa Cruz County residents. Traditionally, the Live Oak and Felton markets offer customers with CalFresh (EBT/SNAP) cards a dollar-for-dollar match up to ten dollars. For example, if a CalFresh customer swipes their EBT card for $10 of EBT tokens, they receive an additional $10 in Market Match tokens at no charge. A $7 swipe equals a $7 match. These matching dollars can be used to purchase fresh vegetables and fruits only. During the month of May, in recognition of CalFresh Awareness Month, the Felton and Live Oak markets are offering a DOUBLE MATCH program. Customers receive two Market Match tokens for every EBT token up to $10. So $10 dollars of EBT becomes $30 at the Felton and Live Oak markets. However, funds are going fast and might not last through the end of the month (chances are you can still utilize the promotion May 21 at Live Oak market, and possibly May 23 at Felton market, but not the following week).

2017 Pop-Up Breakfast Dates and Chefs with tickets still available as of May 19

(for full menus, visit the web site):

 

Scotts Valley market

  • July 8 – chef Brad Briske of Home

 

Westside market

  • August 5 – chef Katherine Stern of La Posta
  • Aug 26 – chefs Kendra Baker and Jessica Yarr of Assembly, The Penny Ice Creamery, and The Picnic Basket

Different local chefs are featured at each event. For each dish at these multi-course meals, nearly 100% of the ingredients are sourced from farms at the markets. Event proceeds benefit the markets’ public educational programs including the Foodshed Project. This year for the first time there will be a raffle at each event to raise additional funds for the educational and outreach programs. The prize is a $50 farmers market gift certificate.

 

Attendees choose their seats by placing their own plates and silverware at spaces along u-shaped, family-style tables beginning at 9:30 a.m. Selections made with ingredients sourced from the markets begin rolling out around 10 a.m. As the guests eat and visit, farmers and chefs share their knowledge and perspectives regarding agriculture, community and consumer choice within the food system. There is also live local music.

 

The first summer series occurred in 2013, and the farm-to-table breakfasts continue to draw sell-out crowds. For more information call 831-325-4294 or email education@santacruzfarmersmarket.org.

 

 

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New Leaf’s May offerings include classes celebrating gluten-free month

Celebrate gluten-free month by making veggie quiche at a GF cooking class.
Photo credit: New Leaf

New Leaf Community Markets has several events this month, including ones to celebrate May being “gluten-free awareness month” and free movie showings. Here are some highlights; these are all at the Westside Santa Cruz location at 1101 Fair Ave. (831-426-1306).

Preregistration is required at newleaf.com/events.

 

Classes

 

Friday, May 19

Gluten-free beer & cheese pairing

Attendees will learn about, and taste, several beer and cheese pairings with Groundbreaker Brewery and Snowdonia Cheese Co. Oregon-based Groundbreaker is a dedicated, gluten-free brewery. Locally sourced chestnuts and hops make for a unique, naturally gluten-free (and vegan) beer. Snowdonia, based in North Wales, is renowned for an “innovative and colorful approach to hand crafting their distinct range of cheeses.” In January 2017, Fine Food Digest released their “Best Brand Guide” and the Snowdonia flagship—Black Bomber—was awarded “Best British Cheese” (a distinction it has received two of the last three years).

Time & Cost: 6–8pm, $10

Register at:
https://www.eventbrite.com/e/beer-cheese-pairing-with-groundbreaker-brewing-snowdonia-cheese-tickets-33406626118

 

Wednesday, May 24

Gluten-free cooking class: Summer treats

Join Chef Amy Fothergill for a hands-on cooking class where you will make fresh veggie quiche, rosemary prosciutto bread with fresh mozzarella, summer fruit crisp, waffles with berries, and luscious lemon tarts.

Time & Cost: 6–8:30pm, $40/Two for $70

Register at:

https://www.eventbrite.com/e/gluten-free-summer-cooking-tickets-33293088524

 

Free films & talks

 

Tuesday, May 9

Gluten-Free on a Budget: Nutrition Talk & Store Tour
Join Nutrition Consultant Madia Jamgochian and learn how a gluten-free lifestyle could benefit you, and how to save money when shopping for a gluten-free diet. Sample some of the products discussed in class and expand your gluten-free repertoire.
Time & Cost: 1–2pm, Free
Register at:

https://www.eventbrite.com/e/gluten-free-on-a-budget-nutrition-talk-store-tour-tickets-33316279890


Tuesday, May 9

Movie Night: Cowspiracy: The Sustainability Secret
This 2014 documentary uncovers the most destructive industry facing the planet today—animal agriculture—and investigates “why the world’s leading environmental organizations are afraid to talk about it.” With host Sandi Rechenmacher, Nutrition Consultant and educator. Free popcorn.
Time & Cost: 6pm-8pm, Free
Register at:

https://www.eventbrite.com/e/movie-night-cowspiracy-the-sustainability-secret-tickets-33260473973
Wednesday, May 10

Movie Night: What the Health
Feature length documentary “What the Health” follows the journey of film writer/director Kip Andersen as he uncovers “the impacts of highly processed industrial animal foods on our personal health and greater community.” The movie has local roots: Santa Cruz producer Bill Meade is behind it. This is a rare opportunity to see an acclaimed film for free; it will be shown at the Nickelodeon later this month. With host Sandi Rechenmacher, and free popcorn.
Time & Cost: 6pm-8pm, Free
Register at:

https://www.eventbrite.com/e/movie-night-what-the-health-tickets-33260560231

 

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Hyatt Carmel Highlands features divine dinner options

Almond yogurt with root vegetables at California Market at Pacific's Edge. Photo courtesy of Hyatt Carmel Highlands

Almond yogurt with root vegetables at California Market at Pacific’s Edge. Photo courtesy of Hyatt Carmel Highlands

In early March, I visited the Hyatt Carmel Highlands and ate dinner at California Market at Pacific’s Edge for the first time, and it was one of the best meals I’ve ever had. From the service, to the food, to the views—everything combined to make an incredible, enjoyable experience that I’ll remember for a very long time.

 

Soon after my husband and I sat down, our server David greeted us. He was extremely attentive for the next two hours, and I appreciated his down to earth nature and his enthusiasm and knowledge about the menu offerings.

 

We began with an appetizer, which was almond yogurt mixed with roasted root vegetables and pistachio granola. This is offered a la carte or as course one of the four-course plant based tasting menu ($50, or $80 with wine pairings, the menu rotates every six weeks or so).

I would not have ordered this dish without the waiter’s recommendation, and wow would I have missed out! Delightful, surprising tastes and textures…when I think of yogurt and granola, that sounds like a breakfast item. This worked beautifully as a light, unusual beginning to dinner.

 

We got the honor of meeting sous chef Pancho Castellon that night. He joined the Hyatt in April 2016, and he is vegan. “It was (executive chef) Chad Minton’s idea to create a plant-based tasting menu in order to enforce sustainability and to show people that you can still enjoy a full diner without the need of animal proteins,” says Castellon, who helped launch the menu last September.

 

As I talked to chef Pancho about watching some diners try vegan food for the first time, his eyes lit up with enthusiasm. He also became very animated when discussing the great ingredients the restaurant gets from various sources, including all the wonderful local produce. “I find this very inspiring, and love building relationships with our farmers and producers.”

 

We followed the first appetizer with an octopus starter that was extremely tender and flavorful. The fish is first done as a confit at a very low heat with California extra virgin olive oil. After the confit process, the octopus is chilled and then finished in the plancha. “Then we add some black garlic emulsion and new potatoes,” shares Castellon. There was also a kalamata olive aioli on the plate and I could have eaten a whole cup of this sauce.

 

One of our favorite dishes that night was Tom Yum soup, which included coconut squash broth plus strong lemongrass and kaffir lime flavors. Chef Pancho shared his inspiration for creating this: “I have always liked Thai coconut soup and was trying to find a way to make it less Thai and more ‘California/Pacific like’. It was also perfect for our winter menu. That is why we made the soup using local squash as a base, seasonal vegetables and some of the local foraged mushrooms Far West Fungi brings us.” The restaurant confits the mushrooms to give them a ham-like texture, which we noticed and enjoyed. Indeed, my husband—a devout meat-eater eating vegan soup—wanted to lick his bowl clean, but resisted.

 

California Market at Pacific’s Edge regularly uses Far West Fungi in Moss Landing for mushrooms (both wild and harvested), and receives other ingredients like huckleberries on occasion if these have also been foraged. A majority of the other produce used in the menu comes from a 50-mile radius, including Coke Farm, Brian’s Ranch, Mariquita Farms, Happy Boy Farms, and Swank Farms.

 

All of California Market’s menus, curated by executive chef Minton, feature a California map that points out local producers, such as Bellwether Farms Creamery in Sonoma and Monterey Abalone Company in Monterey. The restaurant also follows the guidelines of the Monterey Bay Aquarium’s Seafood Watch and serves cage- and GMO-free eggs in its dishes.

 

Two entrees that stood out were scallops and tuna. The meaty, fresh scallops were served with gorgeous heirloom cauliflower and a to-die-for Romesco sauce. I noticed that the plant-based tasting menu’s third course was a vegan version of the same dish. The main difference was utilizing king trumpet mushrooms instead of scallops. “I really wanted something on the tasting menu that represents our regular menu, so I asked our mushroom guys if they could grow some big king trumpet mushrooms for us so I could cut the stems in scallop shapes,” said Castellon. “Then I smoked them with hickory, compressed them with kombu, and seared them like a regular scallop.” Castellon says that some couples have ordered both the vegan ones and the regular ones and it’s actually kind of hard to notice the difference in the plated dish.

 

The tuna dish was served with beer-battered avocado (so fun and tasty!), jicama cucumber salad, pistachio vinaigrette and piquillo pepper emulsion. The flavors and textures worked together beautifully.

 

Finally, for dessert, we devoured a heavenly chocolate hazelnut tart (I emphasize “devoured” because we thought we were quite full, but it was too good not to finish). Available on both the regular and tasting menus, it was served with burnt marshmallow, wild huckleberry granite (with berries from Far West Fungi) and whipped coconut cream. One day Castellon was at home reading some cookbooks, brainstorming ideas for a new menu. His wife Kika, who he describes as a “hardcore vegan,” came out of the kitchen with S’mores that she made using vegan “nutella” and dandies (vegan marshmallows). “I was up all night trying to figure out how to make it happen on the tasting menu. The next day I met with our pastry cook Kasala and started working on the recipe—and it’s vegan, gluten-free and almost sugar free.”

 

I highly recommend you have a meal as soon as possible at California Market at Pacific’s Edge. Since the hotel is celebrating its 100th anniversary this year, there are a few opportunities for trying the food at special events as well. One is the “Forks.Corks.Action!” Winemaker series in the Wine Room, where attendees will meet the winemakers and enjoy a four-course dinner with wine paired with each course. During the series, winemakers will discuss the history, culture and qualities of the featured wines from Monterey and Santa Cruz County that will accompany chef Minton’s seasonal, locally sourced and plant-based menus.

 

There will be three Winemakers Dinners in 2017:

 

  • Thursday, April 27 — In honor of Earth Day held annually April 22, this will be a plant based four course winemaker’s dinner with Pierce Ranch Vineyards, which will be showcasing their sustainable wines  ($120 inclusive per person). The menu includes a second course of caramelized morel risotto featuring asparagus and macadamia nuts.

 

  • Thursday, Sept. 28 — In honor of California Wine Month, California Market at Pacific’s Edge is teaming up with DeTierra Wines and the National Steinbeck Center for a benefit dinner.  Learn about DeTierra wines and their connection to John Steinbeck.  Listen to Steinbeck Scholar Susan Shillinglaw talk about John Steinbeck while enjoying a four-course wine pairing meal  ($140 inclusive per person/$20 from each ticket benefits the National Steinbeck Center)

 

  • Thursday, November 9 – Details to be announced

 

Curious about the restaurant’s name? The hotel used to have two restaurants, casual bistro California Market and fine dining Pacific’s Edge, but they merged them into a new and improved venue in January. The restaurant underwent welcome renovations including an 870-square-foot deck with a louvered roof and glass-panel walls.

 

Details:

Hyatt Carmel Highlands, Overlooking Big Sur Coast

120 Highland Drive, Carmel

highlandsinn.hyatt.com or 831-620-1234

 

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Dine at Hula’s on Mondays and support Boys and Girls Club of Santa Cruz County

April Mahalo Mondays benefit Boys and Girls Club

April Mahalo Mondays benefit Boys and Girls Club

If you go out for dinner or drinks at the downtown Santa Cruz restaurant Hula’s on Monday nights in April, part of your meal will benefit the Boys and Girls Club.

 

During the month of April, Hula’s Island Grill & Tiki Room – a wonderful place to eat and drink with selections to accommodate many different tastes – is donating 10% of all Monday night sales to the Boys and Girls Club of Santa Cruz County.

 

This promotion is part of the restaurant’s Mahalo Mondays community giving program; on selected months throughout the year, a different non-profit organization receives 10% of Monday evening sales. Between 2008 and 2016, Hula’s donated more than $143,000 to 56 local nonprofit organizations via Mahalo Mondays proceeds.

 

If you haven’t been to Hula’s lately, there’s a great lanai in front providing outdoor seating; it opened in May 2016. The restaurant’s menu features Hawaiian fusion dishes and other choices. Lunch highlights include delicious burgers with beef and veggie options that come with choice of sweet potato fries (warning: addictive), regular fries, slaw or arugula or Caesar salad; rice bowls with black beans, cabbage mix, and choice of “jungle” tofu, wasabi ahi or spicy Thai chicken; and a variety of tacos. At dinnertime, all of these dishes are still available, and there are many more such as Hawaiian fish soup, slow-roasted pork plate, and fresh fish. For seafood, you can choose between six types of fish and select one of six preparation types to match it with. For example, pick lemongrass-encrusted halibut with lime-ginger-cream sauce or pan-fried ono with shiitakes. Hula’s also offers a tiki bar that features 40 different rums, tropical drink specialties and more.

 

The Boys & Girls Clubs of Santa Cruz County promotes youth guidance through educational, vocational, recreational, social and character development of girls and boys ages 6 to 18. The Club is the only youth service organization in the greater Santa Cruz area providing daily afterschool drop-in programs five days a week. There is a downtown Santa Cruz location, and a new Live Oak location that opened one year ago. Boys & Girls Clubs also offer a summer day camp program five days a week from mid-June through mid-August, and Winter and Spring break day camps.

 

Details

Hula’s Island Grill and & Tiki Room, 221 Cathcart Street (between Cedar and Pacific), Santa Cruz (831) 426-4852

Dates: April 10, 17, and 24

Hours: Dinner nightly 4:00 p.m.–close, lunch Tuesday- Sunday 11:30 a.m.–4:00 p.m., happy hour with daily specials (Tuesday–Sunday 2-6 p.m., Monday 4:30–6).

 

 

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NEXTies honor Santa Cruz businesses and individuals

The 2017 NEXTies will be awarded March 24

The 2017 NEXTies will be awarded March 24. Photo credit: Event Santa Cruz

The 2017 NEXTies event will include people from Santa Cruz’s food, coffee, art and music communities. The NEXTies, which celebrate “the area’s brightest doers,” are in their eighth year. For the annual awards ceremony, held this Friday, March 24, event organizer Matthew Swinnerton invites the public to “pull out the pearls and cufflinks and join us for an evening in honor of those in Santa Cruz County who inspire us to reach further and higher and inspire the community.” Danielle Crook and DNA are hosting the program.

 

New award categories this year include “Best Writer.” The inaugural recipient is Good Times food writer Lily Stoicheff, who is honored to receive this accolade.

 

“As a journalist who writes about food culture in Santa Cruz County, I’m drawn to the stories of people who are fearlessly passionate about enriching our community through what we eat, be it a chef, farmer, small business owner or brewer,” says Stoicheff. “I gravitate towards writing about food because it’s something we all share, and as such it holds the possibility of creating a path to understanding and connection with each other and our environment. Plus, eating is an opportunity to bring joy into our lives daily.” Being acknowledged by the NEXTies, she says, shows that the Santa Cruz community values this type of storytelling.

 

Cat & Cloud Coffee is receiving the 2017 NEXTie for “New Business of the Year.” Owners Chris Baca, Jared Truby, and Charles Jack were thrilled to hear the news.

 

“We opened this business because we love community, and we wanted Cat & Cloud to be a hub for the community. We live in the neighborhood, and its awesome to see the community recognize us and really participate in the vision we have for Cat & Cloud.”

 

Vendors from the Santa Cruz Food Lounge’s monthly “Night Market” (held the second Friday of each month) will be selling food at the NEXTies. Vendors include My Mom’s Mole (mole nachos in chicken, veggie, and combination options), TanglewoodArtisan Hand Food (with hand pies including meat and veggie options), Hanloh, and La Sofrita (empanadas and mango-cucumber salad). I personally recommend every single one of these fabulous food businesses! Andrea Mollenauer, Cat Hernandez and Sally Kane operate the Santa Cruz Food Lounge, located at 1001 Center St. in downtown Santa Cruz. Mollenauer actually won a NEXTie in 2015.

 

At the event, there will be music from 2017 NEXTie award winners The Coffis Brothers and Taylor Rae. McCoy Tyler will also perform. Beer from New Bohemia Brewing Co will be available for purchase.

 

The full 2017 NEXTies winners list:

Entrepreneur of the year: Sindy Hernandez de Cornejo
Musician of the year: Taylor Rae
Band of the year: The Coffis Brothers
Artist of the year: Irene O’Connell
Writer of the year: Lily Stoicheff
Give Back person of the year: Mariah Tanner & Natalie Anne Oliver
Foodie of the year: Elizabeth Birnbaum
New Business of the year: Cat & Cloud Coffee
Athlete of the year: Ryan Navaroli
Under 18 person of the year: Ashley Solis-Pavon: Community Agroecology Network
Non-Profit of the year: Warming Project
Mentor of the year: Keisha Frost
Innovative Business of the Year: Inboard
Innovator of the year: Nick Halmos from Cityblooms
TECHie of the year: Gabriel Jesse Medina (From Digital NEST)
Green Business of the year: Khordz Handmade Mugs
Wildcard: Happily Ever Laughter

 

Buy tickets for $30 online.

 

The NEXTies were first awarded in 2010. Four years later, Santa Cruz Next asked Matthew Swinnerton of Event Santa Cruz to take over the NEXTies. Swinnerton launched the organization Event Santa Cruz in 2013 to help tell the stories of local businesses and the people that make these businesses run. The organization presents monthly happenings around town.

 

In an effort to reduce waste, Event Santa Cruz has partnered with ReCRUZ for the NEXTies. Guests are encouraged to bring their own mug or “rent” one from ReCRUZ for free during the event.

 

Details:

Friday March 24, 2017, 6:30-9 p.m.

Rio Theatre, 1205 Soquel Ave., Santa Cruz

eventsantacruz.com/2017nexties

 

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St. Patrick’s Day food and drink highlights for Santa Cruz County & nearby

My Mom’s Mole, Elkhorn Slough Brewing & The Green Waffle are collaborating for St. Patrick’s Day. Photo credit: My Mom’s Mole Facebook page

My Mom’s Mole, Elkhorn Slough Brewing & The Green Waffle are collaborating for St. Patrick’s Day. Photo credit: My Mom’s Mole Facebook page

There are many enticing foods and events for St. Patrick’s Day 2017 in Santa Cruz and nearby areas. Here are a few highlights.

My Mom’s Mole is hosting an event at Elkhorn Slough Brewing Co. in Watsonville on Friday, March 17, from 4-8 p.m. There will be taco and green waffle options with shredded chicken and/or roasted root vegetables and mole sauce (My Mom’s Mole signature sauce and/or mole verde). A side of My Mom’s Mole signature cactus & kale salad accompanies each dish. The waffles are courtesy of The Green Waffle LLC and El Nopalito Produce is providing the nopales (cactus).

My Mom’s Mole, The Green Waffle, and El Nopalito Produce are three of the 30-plus locally owned businesses that operate out of Watsonville’s El Pájaro CDC Commercial Kitchen Incubator. Elkhorn Slough Brewing Co. opened in 2016 and focuses on wild ales made with locally harvested yeast and other locally sourced ingredients.

Elkhorn Slough co-founder Julie Rienhardt said,“When locals come together to make great food and drink from the ingredients all around us, it takes delicious to a whole new level. We are proud to be serving our beer with My Mom’s Mole to the wonderful Watsonville community for a festive St. Patrick’s Day celebration.”

Location: 65 Hangar Way, Watsonville

La Sofrita is doing a “We’re all Irish on St. Patrick’s Day” popup from 5:30-9 p.m. Friday, at POPUP next to Assembly. Chef Anna says “while staying true to Puerto Rican classics and flavors, we will pay homage to the Irish.” The menu will include rellenos de papa, a classic Puerto Rican dish of mashed potatoes stuffed with savory beef picadillo, then gently fried; corned beef empanadas (plus a few of La Sofrita’s other empanada varieties) served with curtido, a lightly pickled cabbage slaw; and Puerto Rican chicken stew flavored with sofrito and adobo, served with Puerto Rican rice. Beer will also be available.

 

Location: 1108 Pacific Ave., Santa Cruz

 

Gayle’s Bakery & Rosticceria is offering corned beef and cabbage dinner for $15.95. This includes potatoes, carrots, onions, horseradish cream and a slice of Irish soda bread. Dinners will be available Thursday and Friday, March 16-17, starting at 9 a.m. (cold) and noon (hot) for take-out service. Cost is $15.95. The restaurant has also created Guinness stout chocolate cake, Bailey’s Irish cream cheesecake and iced shamrock cookies. Gayle’s is at Learn more:

Location: 504 Bay Ave., Capitola

 

Ella’s at the Airport  is serving corned beef and cabbage for lunch and dinner. There will also be Irish-inspired drinks.

Location: 100 Aviation Way, Watsonville

 

Malone’s is offering what it calls “traditional St. Patrick’s Day food specials” plus Irish style beers and special cocktails, beginning at 11:30 a.m. Friday. There will be live music in the evening.

Location: 4402 Scotts Valley Dr., Scotts Valley

 

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Pi Day discounts at Blaze Pizza and Whole Foods Market on the Central Coast

Blaze Pizza has $3.14 pies on Pi Day, March 14, 2017 Credit: Blaze Pizza

Blaze Pizza has $3.14 pies on Pi Day, March 14, 2017
Credit: Blaze Pizza

Pi Day, March 14, is tomorrow and people and businesses will be celebrating across the country—including restaurants and food vendors on the Central Coast such as Blaze Pizza and Whole Foods Market.

Blaze Pizza, which offers customers personalized pizza cooked in three minutes, has 185 restaurants—mostly in the US, but also in Canada. It’s celebrating Pi Day by offering $3.14 whole pizzas all day at all locations on March 14. Originally imagined as an unconventional “pop-up” event three years ago, Blaze’s Pi Day celebration has become very popular. They expect to serve close to 250,000 pizzas on March 14, 2017.

 

Whole Foods Market is celebrating Pi Day by offering customers $3.14 off both large bakery pies and large take-and-bake pizzas. Frozen products are excluded from this promotion.

This deal is only valid on March 14 and available while supplies last at shops across the county including Bay Area ones like Capitola, Santa Cruz and Monterey. Varieties of pies and pizzas vary from store to store, but may include pumpkin pie, apple pie, gluten-free apple pie, cherry pie, pepperoni pizza, cheese pizza, and vegan pizza. All WFM pies and pizzas contain no hydrogenated fats, no bleached or bromated flours, and no artificial flavors or preservatives.

Here are some facts about Pi Day provided by Blaze Pizza:

  • Pi Day is celebrated each year on March 14, to commemorate the irrational number of 3.141592653
  • In 2009 the US government recognized March 14 as National Pi Day
  • Pi, or π, is defined as the ratio of the circumference of a circle to its diameter. It’s an irrational number, meaning it cannot be written as a simple fraction
  • March 14 is also Einstein’s birthday. He was born in Germany in 1879
  • The first organized Pi Day was in 1988 at the San Francisco Exploratorium. Physicist Larry Shaw had the idea to celebrate the day by marching around a circle and then eating some pies. They still have the celebration today

 

Local Blaze Details

  • Blaze San Jose-Almaden is at 5353 Almaden Expressway. Call (408) 440-2307 for details.
  • Blaze Marina is at The Dunes, 110 General Stilwell Dr. Call (831) 324-0246 for details.
  • Blaze Salinas is Northridge Mall, 796 Northridge Shopping Center. Call (831) 443-1123 for details.

For more Blaze locations, including one in SF at Stonestown, see the store locator.

Local Whole Foods Details

For more Whole Foods Market locations, see the store locator.

 

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Four days remain for Crow’s Nest downstairs specials–plus other restaurant news

“Drunken Prawns” with prawns, Andouille sausage, potato Parmesan pancake and crispy onions in bourbon gravy: a recent Thursday prix fixe entrée option at Crow’s Nest Photo credit: Crow’s Nest Facebook page

“Drunken Prawns” with prawns, Andouille sausage, potato Parmesan pancake and crispy onions in bourbon gravy: a recent Thursday prix fixe entrée option at Crow’s Nest
Photo credit: Crow’s Nest Facebook page

Santa Cruz harbor restaurant The Crow’s Nest has some great Monday through Thursday specials, valid at both lunch and dinner, and they’re ending this Thursday, March 9, 2017 — although the “Deal With a View” dinner special, served only in the upstairs bar, is also wonderful and that one’s valid through May 25.

Let’s first discuss the main restaurant weekday specials, served in the regular downstairs restaurant. These are called “Downstairs Classic Specials,” and are valid at both lunch and dinner:

  • Monday is retro menu ($21.95) with your choice of tempura scallops, broiled salmon or enchilada and sirloin. Each entrée comes with soup or house salad plus rice and vegetables.
  • Tuesday is lobster ($21.95) — broiled lobster tail with soup or house salad plus rice and vegetables.
  • Wednesday is steak day ($21.95): choose prime grade large top sirloin with crispy fried onions and Chef’s steak sauce or petit filet mignon with mocha rub and porcini butter or smoked 10 oz. prime rib (while they last). All come with soup or house salad, mashed potatoes and vegetables.
  • Thursday is prix fixe menu ($25), where customers receive a three-course menu designed by the chef. Two recent entrées are pork tenderloin in a syrah demi-glacé, topped with house smoked blue cheese and accompanied by pumpkin gnocchi with candied bacon; and “Drunken Prawns” with prawns, Andouille sausage, potato Parmesan pancake and crispy onions in a bourbon gravy.

 

As I mentioned, there are four days remaining this season to get the above weekday specials; they might be back again after Labor Day.

 

Deal with a View, on the other hand, is still running after this week. It’s only available upstairs, in the Crow’s Nest Breakwater Bar & Grill. It’s served from Monday through Friday evenings from 6 p.m. until the kitchen closes. For $9.95, customers receive entrée choice of Tuscan Chicken Sandwich, Fish Tacos, or Aloha Burger, served with soup, salad or fries (salad bar option costs an extra $2).
Another option: I just bought food from the restaurant’s next-door shop, Beach Market, for the first time. I highly recommend it. They have lots of very reasonably priced wood-fired pizzas plus sandwiches, salads and more. I enjoyed chicken pesto pizza and my young daughter liked the Hawaiian variety. My husband loved his pizza sandwich (mozzarella and red sauce with choice of three toppings on a francese roll).

 

For details on all of these, visit the Crow’s Nest web site.

Crow’s Nest is at 2218 East Cliff Dr., Santa Cruz, 831-476-4560

 

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Trio of events at Santa Cruz’s Assembly and POPUP this weekend

Puerto Rican food by La Sofrita, Photo credit: La Sofrita Facebook page

Puerto Rican food by La Sofrita. Photo credit: La Sofrita Facebook page

There are many events, including some food-related ones, occurring this weekend in the Santa Cruz area. Here are details for three events in Santa Cruz at POPUP and Assembly (all at 1108 Pacific Ave.).

 

Friday night: My Mom’s Mole at POPUP

To celebrate National Tortilla Chip Day, My Mom’s Mole is hosting dinner at POPUP from 5:30-9:30 p.m. (or earlier if the food sells out). There will be mole nachos (chicken and veggie options) made with My Mom’s Mole homemade tortilla chips and a new mole queso sauce.

 

Saturday: La Sofrita at POPUP

La Sofrita will be at POPUP beginning at 5:30 p.m. The Puerto Rican Pop Up menu will feature dishes including empanadas with vegetarian options, Puerto Rican achiote rice and stewed pink beans, and garlic mojo chicken (made with organic thighs). “And, back by popular demand, shrimp a la criolla,” said chef Anna. The shrimp is simmered in a tomato-white wine broth, with sofrito and manzanilla-stuffed olives, and served atop Puerto Rican rice. “We’ll also have yuca fries served with garlic-olive oil dip,” she added. “You think you like French fries? Wait til you try these!” This pop-up doubles as the pre-party for the Santa Cruz Warriors vs. Windy City Bulls game at Kaiser Permanente Arena, but everyone is welcome, whether or not they are attending that game. A percentage of the proceeds will benefit the development of the Scotts Valley Sports Complex.

 

Sunday: Oscars Viewing Party at Assembly

Event Santa Cruz is hosting its second annual gala event—complete with red carpet—to celebrate the Oscars beginning at 5 p.m. at Assembly. People are encouraged to dress in black tie. Tickets are $35 and include several savory and sweet bites throughout the evening and a glass of champagne upon arrival (additional drinks can be purchased at the new Assembly cocktail bar). There will be a large screen to watch the Oscars, and a separate, “no-talking room” for serious fans. All attendees will be entered in a drawing for Santa Cruz Warriors tickets. Purchase tickets or get more information online at eventsantacruz.com.

All events are at POPUP and/or Assembly, 1108 Pacific Ave.

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Valentine’s Day dining in Santa Cruz & Monterey Counties, Part 2 of 2

Valentine's dessert trio at Michael's on Main: passion fruit mousse shooter, strawberry-filled chocolate bon bon & French vanilla bean macaroon. Photo credit: Michael's on Main

Valentine’s dessert trio at Michael’s on Main: passion fruit mousse shooter, strawberry-filled chocolate bon bon & French vanilla bean macaroon. Photo credit: Michael’s on Main

Valentine’s Day is two days away; have you made your plans? Here are details on a few options in Santa Cruz and Monterey Counties. If you missed yesterday’s post, here is a link.

Santa Cruz County

Food Lounge

The Santa Cruz Food Lounge (1001 Center St., Santa Cruz) has a couple options on Valentine’s Day. People can sit at the bar and have a chocolate tasting accompanied by a drink or two, or they can pick a spot in the dining room or lounge and order food from Tanglewood. Chef Rachel of Tanglewood will be creating selections including carrot ginger soup topped with crema and cilantro oil; and dinners with choice of pork tenderloin or grilled portabella mushroom plus lemon white wine sauce and garlic mashed potatoes. Roasted veggies accompany the tenderloin, and arugula in balsamic vinaigrette accompanies the portabella. No reservations are required (or allowed); and everyone is welcome including families, singles, etc. Hours are 4 to 8 p.m.

 

Johnny’s Harborside

Johnny’s Harborside (493 Lake Ave., Santa Cruz) is offering a four-course Valentine’s prix menu. Cost is $60 per person. Starter choices include raw abalone nigiri with honey miso glaze and seaweed salad; second courses include Dungeness crab bisque and salad with strawberries, candied walnuts, Gorgonzola and balsamic. Four entrée selections include prosciutto-wrapped halibut or Surf and Turf with 4 oz. filet mignon and half lobster tail. Desserts include strawberry shortcake or lemon tart. Call (831) 479-3430 for reservations.

 

Michael’s on Main

Michael’s on Main (2591 Main St., Soquel) began offering its Valentine’s prix menu Friday, Feb. 10 and it lasts until Tuesday. Cost is $35 for three courses. Appetizers include ahi tuna poke cups with wasabi cream; four entrée selections include cold water lobster tail with forbidden black rice, veggies and pink peppercorn beurre blanc or petit NY steak (8 oz.) with garlic mashed potatoes, Béarnaise and veggies. Everyone receives a dessert trio (see photo above) with passion fruit mousse shooter, strawberry-filled chocolate bon bon and French vanilla bean macaroon. Call (831) 479-9777 for reservations.

 

Assembly

Assembly (1108 Pacific, Santa Cruz) is offering a three-course Valentine’s prix menu for $55 per person; a few optional supplements are extra such as Kusshi oysters ($3/$15/$24 single/1/2 dozen/dozen). Starter choices include roasted quail with wild mushrooms, pinot soaked figs and herbed couscous. Four entrée selections include grass-fed Manhattan filet with creamed nettles and truffled Yukons and arugula almond pesto or sand dab Meuniere with caper brown butter sauce and roasted cauliflower rice. Desserts include sorbet trio from Penny Ice Creamery or dark chocolate pave with candied kumquats and salted butter ice cream. Call (831) 824-6100 for reservations.

 

Hindquarter Bar & Grille

Hindquarter Bar & Grille (303 Soquel Ave., Santa Cruz) will have Valentine’s specials like Rack of Lamb, Prime Rib and seasonal seafood from 5-9:30 p.m. The restaurant will also serve its regular menu. Call (831) 426-7770 for reservations.

 

Ideal Bar & Grill (106 Beach St. at the Santa Cruz Wharf), The Point Chophouse & Lounge (3326 Portola Dr., Santa Cruz), Café Cruz (2621 41st Ave., Soquel) and Severino’s Bar & Grill (7500 Old Dominion Ct., Aptos) are all serving Valentine’s Day specials.

 

MONTEREY COUNTY

 

California Market at Pacific’s Edge

California Market at Pacific’s Edge at the Hyatt Carmel Highlands (120 Highlands Drive, Carmel) is serving a Valentine’s prix fixe dinner. The four-course Valentine’s dinner is $125 per person and reservations are required at 831-622-5445. First course choices include ahi tuna tiradito with fennel-cucumber salsa. Entrees include Colorado rack of lamb with piquillo peppers and chimichurri or wild mushroom risotto with winter truffle and Parmesan cheese crisps.

 

Steinbeck House

The historic Steinbeck House (132 Central Ave., Salinas) is serving a Valentine’s Day dinner. The meal includes one glass of wine, cheese tortellini soup, Caesar salad, entrée (choice of Porterhouse steak or filo-baked salmon) and dessert. Call 831-424-2735 for reservations; seatings are available from 5:30 to 8 p.m. Cost is $60 per person inclusive.

 

Jacks Restaurant at Portola Hotel and Spa

Jacks Restaurant (Two Portola Plaza, Monterey) is serving a prix fixe menu 5 to 10 p.m. on Valentines Day, Tuesday, Feb. 14. The four-course meal is $64.95 plus tax and gratuity; call 831-649-7874 for reservations. The meal starts with an amuse bouche of Hog Island oysters and caviar. First course options include lobster bisque with brioche croutons, Pernod and orange oil. Entrée choices include filet mignon and sweet breads with potato puree, local porcinis and Périgord truffles or wild King salmon with Dungeness crab gratin, haricot verts and Meyer lemon sauce. Dessert is passion fruit soufflé for two with macadamia nut and crème anglaise, plus a box of chocolate strawberries to go. Also, the hotel is offering a romance package until March 31. This includes accommodations, a bottle of Veuve Clicquot delivered to your room, breakfast for two at Jacks and more.

 

TusCA Ristorante at Hyatt Regency Monterey Hotel and Spa

TusCA (1 Old Golf Course Road, Monterey) is serving a special menu designed for two, from 5:30-9 p.m. Cost is $80 for two people. For reservations call 831-657-6675. Customers can choose an appetizer and dessert to share, and each person receives an entrée and a glass of sparkling wine.

 

Tarpy’s Roadhouse

Tarpy’s (2999 Monterey-Salinas Highway, Monterey) is doing a couple promotions for Valentine’s Day. Customers will receive fifty percent off all “bubbles by the glass” plus full and half bottles. Also, the restaurant will feature a special appetizer of seared diver scallops with lobster-parsnip puree and artichoke-corn succotash. Call 831-647-1444 for reservations.

 

Gordon’s Café and Catering

Gordon’s (343 Main St., Salinas) is doing a take-out promotion. If you order dinner to go for two people, the restaurant will include a special complimentary appetizer created just for Valentine’s Day. Call 831-422-4133 for more information.

 

Sardine Factory

Sardine Factory (701 Wave St., Monterey) is serving a prix fixe menu from 5 to 10 p.m. The four-course meal is $75 per person. A limited a la carte menu and Valentine’s drink specials will also be available. The meal begins with Dungeness crab bisque with sherry, cognac and crème fraiche, followed by a salad with greens, roasted strawberries, toasted pecans, feta cheese and cocoa balsamic dressing. Entrée choices include filet mignon and foie gras or King salmon with truffled gnocchi and artichokes. Dessert choices include chocolate pot au crème with spun sugar, Chantilly crème and chocolate-covered espresso beans. Reservations are required at 831-373-3775.

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