Tag Archives: Japanese food

Upcoming New Leaf classes include making sushi

Learn how to make sushi at New Leaf
Photo credit: New Leaf Community Markets

New Leaf Community Markets in Santa Cruz has several upcoming events, including classes on making sushi, learning about Japanese fermented foods, and identifying what foods cause inflammation. Here are some highlights; these are all at the Westside Santa Cruz location at 1101 Fair Ave. (831-426-1306).

 

Preregistration is required—even for free classes—at newleaf.com/events.

 

Mondays, January 22-February 12, 1-2 p.m.

Boosting Behavior Change 4-Part Series

The free, four-part interactive workshop series, led by licensed psychologist and wellness coach Kimberly Smith-Martinez, will support those wishing to modify their eating habits for goals such as improving health, building muscle or losing weight. The approach presented can also be applied to make lasting changes to other behaviors. Participants will learn about the science behind journaling and how this can support behavior change. By the end of the sessions, participants will “track mind, mouth and muscle” and be prepared to pursue their goals. The classes are on Mondays through Feb. 12.

 

Wednesday, January 24, 6-8 p.m.

Intro to Sushi Making: Part 2

In this hands-on class you’ll make maki rolls (from “maku” which means to wrap or roll), using nori on the outside, brown rice as a base, and other fresh ingredients including salmon and tuna. Attendance in Part 1 not necessary. With Sushi Chef Carlos Mayorga. Cost: $35

 

Thursday, January 25, 6-7:30 p.m.

Traditional Japanese Fermented Foods Series, Class # 1: Amazake

Make amazake (means sweet sake)—a traditional Japanese sweet, nutritious, non-alcoholic drink made with cooked rice or cooked oatmeal and rice Koji. Enjoy as a dessert, snack or natural sweetening agent. Taste different amazake recipes. With Masumi Diaz and Eriko Yokoyama. Two other classes will be offered: Feb 8 and Feb 22. Cost: $35

 

Wednesday, January 31, 6-7 p.m.

How to Read Nutrition Facts and Labels

Join Dr. Danette Sutton and learn how to read and understand food labels and start making healthier choices. Since the FDA announced a new label for packaged foods last year to reflect new scientific information, we will discuss the link between diet and chronic diseases.

Cost: $5

 

Wednesdays, Feb 7-Feb 28, 6-8 p.m.

Anti-Inflammatory Integrative Wellness Series, $56 for drop-in (only a couple of these remain) or $225 for all four classes

You may have heard than inflammation is the root cause of all disease, but did you know that what you eat has a profound effect on feeding or fighting the issue? In this 4-week series, Anti-Inflammatory Chef Magali Brecke and Holistic Nutritionist Madia Jamgochian will lead you through the basics of eliminating inflammation through diet and lifestyle. You will learn how to heal Leaky Gut, reverse autoimmune conditions, and get back on track to vibrant health. The four-class series breaks down as follows:

  • February 7: Intro to Inflammation, Leaky Gut, & Autoimmunity. In this two and a half hour class, Magali and Madia will provide a presentation on how inflammation affects the body, including what foods cause the biggest inflammatory response. Cooking demonstration & meal included.
  • February 14: Elimination Diets: There are quite a few anti-inflammatory diets out there these days. This class will go over how to choose the right elimination diet, and what’s in a name. We will cover the Autoimmune Protocol, (AIP) Gut and Psychology Syndrome (GAPS) Wahls Protocol, Traditional Foods, and the Paleo diet to help you decide which one is the most realistic and beneficial fit for you. Cooking demonstration & meal included.
  • February 21: Meal Planning for Success! To complete a successful elimination diet, preparation is key. Magali & Madia will go over meal planning a week at a time, demonstrating batch cooking techniques that will make throwing together dinner easy! Cooking demonstration & meal included.
  • February 28: Hands on Cooking. In our last class together, classmates participate in creating an anti-inflammatory recipe from scratch. We will discuss techniques, resources, and do a series review plus Q &A on what you have learned from the class. Full meal included.

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Santa Cruz August 2013 restaurant news includes a few changes and one opening

Tables at the recently opened West End Tap & Kitchen at Westside Santa Cruz's Swift Street Courtyard

Tables at the recently opened West End Tap & Kitchen at Westside Santa Cruz’s Swift Street Courtyard

Here is some recent restaurant news for Santa Cruz and nearby neighborhoods, including an opening and a few changes.

Recently Opened
West End Tap & Kitchen

West End Tap & Kitchen opened a few weeks ago in Westside Santa Cruz, at the former site of Bonny Doon Vineyards’ tasting room in Swift Street Courtyard.  Currently the kitchen opens at 11:30 a.m. daily, and closes at 9:30 p.m. Sun-Wed, and 10 p.m. Thurs-Sat. The bar itself stays open a little later, until 10 p.m. Sun-Wed and until 11 p.m. Thurs-Sat. Available drinks at the new gastropub include more than a dozen craft beers on tap, plus several local wines. The current menu features items such as a burger (ground in-house, served with fries, $10.50) served on a challah bun from Gayle’s Bakery, pan-roasted wild salmon (served with French green lentils, roasted tomato, bouillabase broth and saffron butter, $18), tempura squash blossoms ($8), vegetarian and non-vegetarian flatbreads ($7-10) and salads including green, caprese, and chicken ($8-12). A happy hour began Aug 19, and it occurs every Mon-Fri from 4-6 p.m. in the bar area (not valid in dining room). It includes “$3 West End pints plus one bonus beer, $3-4 select wines, and cheap eats.” The business is co-owned by Aptos native Quinn Cormier and chef Geoff Hargrave.
(831) 471-8115, 334D Ingalls St, Santa Cruz
www.westendtap.com

Recently Changed
Shadowbrook: New Chef

Capitola restaurant Shadowbrook has a new executive chef. Ashley Homer, who left in March, has been replaced by St. Helena native Anthony Kresge. The new chef’s experience includes earning a Master Certification in Europe, apprenticing under top chefs in Napa Valley, and working at several restaurants in locations including Pebble Beach and Pacific Grove. He is very excited to be working at Shadowbrook, commenting “I have always felt like Santa Cruz has been home since I was a young chef. Being able to work with winemakers and farmers throughout the years, I’ve gained a true appreciation for our resources and the ability to bring those incredible ingredients to the plate, showcasing just how valuable this region really is to the rest of the world.”
1750 Wharf Rd, Capitola (831) 475-1511
www.shadowbrook-capitola.com/

Wood Fire Woodie: New Hours
Scotts Valley restaurant Wood Fire Woodie is now open for lunch. The formerly mobile business opened its brick-and-mortar location in 2012. Chef Pat Flanagan and his wife Mariah, residents of Capitola, studied in Italy. Earlier this month, they decided to expand their hours and are now serving lunch Mon-Fri 11:30 a.m.–2 p.m. The pizzeria is also open Mon-Sat for dinner from 5-9 p.m. They also recently began a Tuesday happy hour: 2fer Tuesday with $2 beers all night.
3105B Scotts Valley Rd, Scotts Valley (831) 316-9001
www.woodfirewoodie.com

Other Notes
Little Caesars Pizza is moving in September, from its longtime 41st Ave location in Capitola to the corner of Portola Drive and 17th Avenue.

Sake Japanese Steakhouse & Sushi opened in mid-July at 525 Water St. near Ocean at the former site of Fuji Buffet; it features a teppanyaki grill (think Benihana) and is open daily for lunch and dinner.

Follow me on Twitter @santacruzfoodie.