Santa Cruz food truck roundup & panel discussion from Event Santa Cruz

Posted on April 28, 2016 by admin
Aunt LaLi & Ate3One food trucks at a past Food Trucks A Go Go event

Aunt LaLi & Ate3One food trucks at a past Food Trucks A Go Go event

Event Santa Cruz is partnering with Food Trucks A Go Go to present The Food Truck RoundUp, which aims to highlight the area’s local food scene and will offer a short panel dialogue featuring a few of Santa Cruz’s event producers. The event will be held on Friday, April 29 at 5 p.m. at The Delaware Addition (2120 Delaware Ave).

Admission is free for kids and $3 for adults. Food from some of the area’s popular local vendors and craft beer from Humble Sea Brewery will be available for purchase. The food vendors are offering “small plate” menus so that guests can sample lots of different items; see below for highlights.

Event Santa Cruz’s Matthew Swinnerton will moderate a short panel discussion at 6:45 p.m. Panelists include David Dennis (Ventana Surfboards & Supplies), Doug Erickson (Santa Cruz New Tech Meetup), Sally Kane (Santa Cruz Food Lounge), Monica Karst (Santa Cruz Socialites) and LaLi Kates (Food Trucks A Go Go).

Food vendors & menu highlights

Ate3One, Santa Cruz & Monterey County – A truck with delicious “modern street food” by a husband and wife team. Friday’s food will include:

  • Mini Poke “Nachos”
  • Mini Naughty Fries (I’m not sure if they’re the same every time, but last fall I had this at a Food Trucks A Go Go event and it included bacon, garlic confit, Parmesan and cheddar cheese, sour cream, house aioli and scallions)
  • “CBC-P” Corralitos Brewing Co. draft beer-braised Pork Sando
  • Bavarian Cream Stuffed Churro

Aunt Lali’s Mobile Cafe, Scotts Valley – A fabulous ice cream truck. Friday’s food will include:

  • organic espresso drinks
  • affogatos
  • scooped ice cream
  • your fave ice cream truck treats
  • ‘Nawlins-style organic iced coffee
  • made-to-order ice cream sandwiches

Tacos Las Varas Nayarit, Watsonville – It’s been described as a “gigantic taco truck” and I haven’t had the opportunity to try their food yet. Friday’s food will include:

  • tacos
  • tortas
  • quesadillas
  • plates with rice, beans, salad
  • meat choices: asada, pastor, carnitas, pollo, chile verde & birria

Kickin Chicken, Santa Cruz – This local business first got famous for their scrumptious fried chicken and waffles. Friday’s food will include:

  • Fried chicken sandwiches
  • Strawberry snap pea salad
  • Succotash

Event Santa Cruz produces monthly events that showcase thriving local businesses and the people behind them.

Follow me on Twitter @santacruzfoodie.

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Santa Cruz PopUp Dungeness Crab Feed from Ocean2Table

Posted on April 23, 2016 by admin
Ocean2Table lingcod that was dry cured, then cooked to perfection, with asparagus and Parmesan/bean salad at a July 2015 Pescetarian PopUp

Ocean2Table lingcod that was dry cured, then cooked to perfection, with asparagus and Parmesan/bean salad at a July 2015 Pescetarian PopUp

We’ve all been waiting patiently (okay, maybe impatiently!) for Dungeness crab season, and Santa Cruz-based Ocean2table has created an event to celebrate its arrival.

On Sunday, April 24, at the Food Lounge (link) in downtown Santa Cruz (1001 Center St.), Ocean2table is hosting the latest in its series of Pescetarian PopUp Dinners: a Dungeness crab feed. Tickets are $60 and must be purchased in advance, online. See end of article for the menu, which includes local, organic vegetables plus some burn morels that Charlie Lambert and Ian Cole foraged this week. As always, the seafood will be local, wild and sustainable.

Lambert and Cole are the founders/operators of seafood company Ocean2table. I went to one of their popup dinners last year and it was absolutely wonderful—for a visual example, see photo above. Local companies they are utilizing for the April 24 dinner include Companion Bakeshop, Rodoni Farms, Pinnacle and Swanton Berry Farm.

Whether or not you can make this event, you should know that Ocean2table is a great place to get very fresh seafood via pick-up or delivery. Subscribers to their 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. There is no obligation to make a certain number of purchases; you can remain on the email list and buy seafood as infrequently or frequently as you choose.

For more information on the event or their seafood alerts, visit getocean2table.com.

April 24 Dinner Menu

Main course:

  • Dungeness crab in the shell, caught in the Monterey Bay, served with garlic butter and homemade cocktail sauce

Sides:

  • Rosemary-infused Companion Bakeshop sourdough boules
  • Wild morel, Brussels sprout and potato salad including wild King fire burn morels and creamy tarragon dressing
  • Kale and Parmesan salad featuring Pinnacle kale

Dessert:

  • Strawberry crisp featuring Swanton Berry Farm berries

Follow me on Twitter @santacruzfoodie.

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Santa Cruz Farmers’ Markets Pop-Up Breakfast Series tickets on sale

Posted on April 19, 2016 by admin
Food at a 2015 farmers’ market pop-up breakfast

Food at a 2015 farmers’ market pop-up breakfast. Photo credit: Carolyn Lagatutta

Credit: Carolyn Lagatutta

Tickets are on sale for the entire 2016 season of pop-up breakfasts at the Westside Santa Cruz and Scotts Valley farmers’ markets. The first event is the morning of Saturday, May 28 at the Westside market with chef Kevin Koebel of Local FATT—see menu below. There is limited seating; $37 tickets are available for purchase online and at the markets.

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.

2016 Pop-Up Breakfast Dates and Chefs:

Scotts Valley market

Westside market

Full menus will be posted on the web site as events draw closer.

Santa Cruz’s Food, What?! youth empowerment program graduates provide service at the events, which begin at 9:30 a.m. Attendees choose their seats by placing their own plates and silverware at spaces along u-shaped, family-style tables. 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 perspectives regarding agriculture, community and consumer choice within the food system. There is also live local music at each breakfast.

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.
May 28 Pop-Up Breakfast Menu

  • PAN GRIDDLED WALNUT-VANILLA BEAN FRENCH TOAST with Strawberry-caramelized sugar compote and crème fraiche
  • LATE SPRING SAVORY SALAD: micro greens with prosciutto di parma carpaccio, crispy leek and savory Tuile
  • GRILLED WILD SALMON FILET BRIOCHE WITH FARM EGG AND GREENS served with a duo of lemon chutney and cilantro chutney
  • SPRING VEGETABLE CADEAUX (bundle) wrapped in sweet leek, roasted and served with Meyer lemon-local sea salt beurre blanc sauce
  • SWEET FINISH Champagne syrup macerated fruit gratin
  • TASTY BEVERAGES COURTESY OF Lulu Carpenter’s Coffee

Read more about the Santa Cruz Farmers’ Markets.

Follow me on Twitter @santacruzfoodie.

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Peet’s Coffee celebrates 50th anniversary with new signature blend coffee

Posted on April 19, 2016 by admin
New Big Bang blend at Peet's Coffee

New Big Bang blend at Peet’s Coffee

Peet’s Coffee is celebrating its 50th anniversary, and in honor of this occasion it has launched a new signature blend called “Big Bang” coffee. It’s now available in grocery stores and Peet’s cafes nationwide, including Northern California cities like Santa Cruz, Capitola, Berkeley, San Francisco, and Monterey.

I had the opportunity to sample this coffee recently by brewing some Big Bang coffee at home, and I enjoyed the resulting coffee quite a bit. It’s described as  a medium roast, and I liked its bold flavor. Big Bang features some of the same premium coffees that are found in Major Dickason’s Blend (the best-seller out of all of Peet’s coffees) but it also has “Ethiopian Super Natural” which includes citrus notes.

Curious about why Peet’s named this coffee “Big Bang?” Peet’s founder Alfred Peet, who opened the first Peet’s retail café in 1966 and essentially kickstarted the craft coffee movement, died in 2007. A quote from “The Joy of Coffee” author/Atlantic Monthly editor Corby Kummer that appeared in Mr. Peet’s New York Times obituary said, “He was the guru of everyone in the gourmet coffee revolution. He was the big bang. It all started with him.”

To find a Peet’s Coffee location near you, use the Peet’s online store locator.

On Twitter? Follow me @santacruzfoodie.

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Trio of food events in Santa Cruz & Scotts Valley this Friday

Posted on April 13, 2016 by admin
Tacos and cactus/kale salad from My Mom’s Mole

Tacos and cactus/kale salad from My Mom’s Mole

There are many food events occurring this weekend in the Santa Cruz area—here are details for three events Friday, April 15: two in Santa Cruz and one in Scotts Valley.

Tacos & Waffles at POPUP

My Mom’s Mole and The Green Waffle are partnering for dinner at POPUP from 5-9:30 p.m. (or earlier if the food sells out). Customers get their choice of waffle (cauliflower, blueberry or yam) and their choice of mole tacos: My Mom’s Mole traditional sauce with pork and garnished with persimmon; My Mom’s Mole with roasted vegetables (brussels sprouts, mushrooms, and green beans) and garnished with persimmon, or mole verde with chicken and garnished with cranberry. You can also add cactus/kale salad as a side. I went to last month’s My Mom’s Mole popup and tasted this salad—plus roasted vegetable mole and chicken mole verde—and highly recommend all. Cesario Ruiz, founder of My Mom’s Mole, describes the salad–with nopales, kale, red onion, tomato, jalapeño & cilantro in a citrus dressing—as having “an acidity and tartness that balances well with the flavorful moles…this is a must-try that we often sell out of first!” Ruiz recently won a 2016 NEXTies award for “Entrepreneur of the Year.”

Unfamiliar with The Green Waffle? Like My Mom’s Mole, they are a small local food business that does their production at Watsonville’s El Pajaro Commercial Kitchen Incubator. All waffles are made with oats, egg whites, spinach, and banana. You can also find the waffles at Staff of Life in Santa Cruz, Deluxe Foods in Aptos, and GNC and Second street cafe in Watsonville.
Location: POPUP, 1108 Pacific Ave., Santa Cruz

Indian cuisine at Food Lounge
Karma Khana will be hosting a dinner pop-up at the Santa Cruz Food Lounge from 5 to 9 p.m. Dishes available—with prices from $4.50 to $7—will include chundal chaat, paneer-stuffed peppers, rockfish biriyani, turkey and lamb kebabs, and Gobi Manchurian. I had the opportunity to taste founding chef Varun Raghavan’s delicious food when he collaborated with LionFish Supper Club for their popup series “A Taste of India” last November at the Food Lounge.
Location: 1001 Center St., Santa Cruz

Food Trucks a Go Go And Beer & Wine Garden
Food Trucks A Go Go, a food truck event company, is hosting its next food truck event at Skypark in Scotts Valley, with dinner and drinks being served from 4:30-7:30 p.m. Attendees can choose from seven local trucks, and there are picnic tables at the park. Participating food trucks are Ate3One, Zameen Mediterranean, The Choke Coach, Aunt LaLi’s Mobile Café, Carmona’s BBQ, Zocalo Tamales and G’s Tacos #2. Profits from a beer and wine garden, sponsored by the Scotts Valley Educational Foundation and the Mountain Charlie Challenge (the latter is happening the following weekend), will benefit the four Scotts Valley public schools.
Location: Skypark, 361 Kings Village Road, Scotts Valley

Follow me on Twitter @santacruzfoodie.

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A few April classes—and class discount—at New Leaf Community Markets

Posted on April 7, 2016 by admin
Learn how to make superfood energy balls at a New Leaf cooking class

Learn how to make superfood energy balls at a New Leaf cooking class

New Leaf Community Markets has announced a bunch of classes for April and May, and it’s offering a discount: 10% off any class that costs more than $20 (except series). To receive the discount, use promo code SPRING10. The organic, community market urges readers who are amateur chefs to sign up today and “Unleash your kitchenthusiasm” (New Leaf’s theme for April). Another reason to be enthusiastic at New Leaf? The sustainably farm-raised Mt. Cook Alpine Salmon is $3 off during April. Verified by FishWise as a “Best Choice,” this fish is free of hormones and antibiotics and raised in the pristine waters of New Zealand.

Below are a few cooking class highlights for April; these are all at the Westside location at 1101 Fair Ave. (831-426-1306). ALSO: Another interesting event – not a cooking class – is an opportunity to learn about reducing your impact on the environment. On Friday, April 15 at 7pm, for only $5 (no discount for this one), people can attend “Zero Waste Lifestyle: Reduce Your Eco Footprint.” New Leaf’s Eva Pollard, founder of “thekindplanet.com,” will explain how and why she lives a zero-waste life by not creating trash or using plastic. Eva will show how everyone can reduce their trash footprint and teach about the benefits of a zero-waste lifestyle. Attendees are encouraged to “bring an open mind and heart, as well as your own cup.”
Preregistration http://newleaf.com/events/ is required.

Spring Dips & Dressings – April 13
Nutrition consultant and chef Madia Jamgochian teaches this class. If you love eating fresh salads, but sometimes lack the inspiration for making a tasty dressing, New Leaf encourages you to attend this class. Learn how to prepare yourself for the week by whipping up several different types of healthy salad dressings and dips that will “keep you reaching for the veggies.” Each attendee will get to take home recipes and a small jar of dressing made in class. Preregistration is required.
Cost is $25 or $40 for 2 before discount. Wednesday, April 13, 6-8 p.m.

Pickling Workshop – April 16
Home Chef Lisa Bono leads this hands-on workshop. Attendees will learn how to make classic pickles and pickle other kinds of veggies using vinegar, sugar and spice. The class will cover pickling and food preserving basics: equipment, technique, ingredients, storage, and recipes. You’ll leave class with a few jars of your own creations and the knowledge to start pickling at home. No experience necessary. Preregistration is required.
Cost is $25 before discount. Saturday, April 16, 2:30-4pm.

Superfood Energy Balls – April 20
Goji berries, lecithin, bee pollen, lacuma and chocolate are all nutrient-dense superfoods. Join the Westside New Leaf’s Wellness Specialist Sundari Lauren in this hands-on cooking class. Using nuts, fiber, good carbs, protein and healthy fats as a base, participants will create a variety of flavor packed treats and take home a box of their final products. Learn new recipes and experiment with making your own unique favorite. Preregistration is required.
Cost is $25 or $40 for two before discount. Wednesday, April 20, 6-7:30pm.

On Twitter? Follow me @santacruzfoodie.

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Teen Kitchen Project news including Santa Cruz brunch benefit

Posted on April 4, 2016 by admin
Teen participants from Teen Kitchen Project’s new spot at El Pajaro CDC Incubator Kitchen

Teen participants from Teen Kitchen Project’s new spot at El Pajaro CDC Incubator Kitchen

The NEXTies of Santa Cruz (organized by Event Santa Cruz) recently announced that Teen Kitchen Project is receiving the 2016 award for “Nonprofit Organization of the Year” and TKP has even more good news to share; keep reading for details.

There will be a Teen Kitchen Project benefit brunch—actually two of them!—on Saturday, April 30 at the Santa Cruz Food Lounge (1001 Center St.). The TKP teens will be taking orders, cooking, and serving customers. A silent auction will have art, jewelry, flower bouquets, and more. There are two brunch seatings, 9:30 a.m. and noon. Tickets are $45 and include a menu featuring salad, fruit, baked goods, coffee, and tea. Each attendee receives an entrée choice (one selection is frittata with a side of Freedom Meat Locker sausage) and a choice of mimosa or orange juice. Kids under 12 cost $18. Purchase online. 100% of proceeds from tickets and auction benefit TKP.

For those unfamiliar with Teen Kitchen Project, executive director Angela Farley launched TKP in 2012 after her son was diagnosed with cancer. Farley decided she wanted to help other families affected by cancer, to at least attempt to decrease some of the pressure and feelings of being overwhelmed. Today, the organization regularly delivers free, organic meals to about 50 families affected by cancer, and has delivered more than 49,000 meals since 2012. There are families in locations across Santa Cruz County. Right now, 40% of the clients they serve live within five miles of Watsonville, but they hope to be able to increase this number. That leads to the next bit of news.

On March 7, TKP started cooking at the El Pajaro CDC (Community Development Corporation) Incubator Kitchen in addition to their original commercial kitchen in Soquel. They cook several days a week at the Watsonville kitchen, and will soon reduce their schedule to just two days a week in Soquel. The Incubator kitchen provides small groups of youth the opportunity to learn more about working as chefs in the hospitality industry. TKP’s “staff” adult mentor chefs are Stephanie Forbes, ElizaBeth Link, Cabrillo College culinary student Michelle Spencer and Cabrillo staff member Hector Quiroz. The “volunteer” adult mentor chefs are Tauna Coulson (Soquel kitchen), former Cabrillo Culinary Department instructor Kathy Niven (Watsonville kitchen), and Jesse Plasencia (Watsonville kitchen).

The program doesn’t just help the families it serves, it also helps teens gain valuable skills as they volunteer. These individuals are ages 14 to 19, in 8th grade or above, and have come from most of the area’s high schools. Most who work at the Soquel kitchen are doing this in exchange for community service hours, but there are some who sign up just for the experience. The required commitment is every other week for a minimum of eight weeks.

For more info on Teen Kitchen Project, visit their web site.

On Twitter? Follow me @santacruzfoodie.

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News for Chaminade Resort & Spa: Easter, new tequila program, hotel renovation

Posted on March 25, 2016 by admin
Patrón Barrel Select Tequila and a Chaminade Patrón cocktail

Patrón Barrel Select Tequila and a Chaminade Patrón cocktail

Chaminade Resort & Spa in Santa Cruz has lots of news to share including a decadent Easter brunch this Sunday (with egg hunts!), a unique Patrón tequila program, and the completion of a multi million dollar room renovation.

Easter buffet
The Chaminade offers its annual Easter Brunch buffet from 9am-3pm; the price is $61.95 (adults), $18.95 (kids 6-12), and free for kids under 6. Selections include honey ham with Jack Daniels glaze; rosemary and garlic encrusted lamb leg; a seafood bar with fried calamari, peel and eat prawns, and more; omelets made to order; Belgian waffles with fresh berry compote; gourmet salads; cheese ravioli; and spinach and cheese mini quiches. Desserts include chocolate fondue and a sundae bar. There will be a special kids’ menu with items like mini pancakes and mac-and-cheese. Kids can enjoy Easter egg hunts at 10:30am, 11:30am, 12:30 p.m., 1:30pm, and 2:30pm, and appearances by the Easter Bunny. Egg hunts are for hotel and dining guests only. Call (831) 475-5600 for reservations.

Patrón Tequila program
The Chaminade is the only resort in Santa Cruz area offering Patrón’s “Barrel Select” program, which they launched in January. Through this program, businesses can do a taste testing and hand-select their own “bespoke barrel” of Patrón aged tequila. This is equal to about 27 cases. Because each barrel has been in Patrón’s aging room for a specific period of time, no two are alike. Chaminade chose a Reposado that had been aged for 9 months in a Hungarian Oak barrel.  It’s a blend of tahona and roller mill produced tequila, characterized by an aroma of citrus, fresh wood and light vanilla.  “We wanted to be able to offer our guests and the locals something unique and different,” said Kevin Herbst, general manager at Chaminade.  “This barrel is exclusive to Chaminade and there’s not another tequila like it-which is exciting!” The quantity is limited, so Herbst encourages anyone interested to come in for a taste soon.  Customers can try the tequila in a variety of ways. Two options are the Chaminade Paloma (Patrón Reposado tequila, grapefruit juice, agave nectar, lime, topped off with Cava Freixenet and dash of salt) or the Renovation-rita (Patrón Reposado Tequila, Cointreau, lime, and orange juice).

Hotel Renovation
Speaking of renovations, the Chaminade recently finished a $7.9 million renovation. All 156 guest rooms and corridors—located across 11 villas—were transformed. The new designs were inspired by themes such as “vintage technology” (railroads, etc.) and “eclectic, bohemian styles from the artisan community of Santa Cruz.” You can book an overnight stay online or call 800-283-6569. Be sure to browse the web site for assorted packages, which include family- and romance-inspired options.

Follow me on Twitter @santacruzfoodie.

Chaminade location: One Chaminade Lane, Santa Cruz

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Purim, Easter and Passover food at Gayle’s Bakery in Capitola

Posted on March 23, 2016 by admin
Gayle's draws lots of customers all year round

Gayle’s draws lots of customers all year round–photo credit: Gayle’s web site

It’s already time for Purim and Easter, and Passover will be here before you know it—Gayle’s Bakery in Capitola is well stocked for all of these occasions. It’s recommended you pre-order to guarantee availability.

Purim: Gayle’s has Hamentashen in both Nutella and Lemon Poppy Seed varieties. These are $2.50 and available through March 24.

Easter: This year’s Easter a la carte selections include spinach balls (with Parmesan and herbs), deviled eggs, quiche (bacon and caramelized onion or broccoli and cheddar), rosemary roasted potatoes, and hot cross buns made with raisins, candied orange peel, and icing.

They also offer Easter dinner, which is available for pick-up after 10 a.m. Saturday, March 26. It includes Corralitos ham with citrus spice glaze, potatoes au gratin, lemon asparagus, and butter flake rolls (serve 2: $38, serves 4-5: $90, serves 8-10: $165). These dinner items are also available a la carte.

Special Easter desserts include Bunny Parade carrot cake, Salted Caramel Bird’s Nest cake, and triple chocolate egg cake. The first two are $25 and the latter is $34. Individual Easter pastries include Easter cupcakes ($3.50) and chocolate brownie eggs ($4.25). Cookies include decorated chicks ($2.50).

Passover: They are offering a classic Passover beef brisket dinner ($17.95) with zucchini & potato latkes, honey glazed carrots, lemon asparagus and haroset. On Passover (April 22), this will be available cold at noon or hot at 4 p.m. The dinner items are also available a la carte.

Matzo ball soup (with Gayle’s own chicken broth, chicken, carrots and scallions—a la carte for $7.50) will be available for several days, from April 22-30. Special desserts also available until the 30th include macaroons (coconut or chocolate hazelnut, $1.95) and lemon almond ricotta torte ($22.95) and strawberry rhubarb crisp with matzo meal streusel topping ($8.95/$21.95).

Location: 504 Bay Ave. Capitola, 831-462-1200

On Twitter? Follow me @santacruzfoodie.

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Eat Drink Santa Cruz and women entrepreneurs at Event Santa Cruz

Posted on March 22, 2016 by admin
Crispy Brussels, miso, Vermont maple, sesame at East End Gastropub as photographed by Eat Drink Santa Cruz

Crispy Brussels, miso, Vermont maple, sesame at East End Gastropub as photographed by Eat Drink Santa Cruz

Event Santa Cruz presents “The Santa Cruz View” on Thursday, March 24, and Eat Drink Santa Cruz founder Lia Adams is one of several local women participating. She’s actually in a dual role: co-host and interviewee.

For the first time, ESC is putting together an event in a talk show format instead of its usual TED Talk/quick-speech-type format.

ESC marketing coordinator Jill Stone is co-hosting the dialogue, and there will be seven female entrepreneurs in addition to Adams talking about their experience as businesspeople.

Starting at 6 p.m. there will be drinks available including craft beer, plus food including organic artisan cheeses with Companion breads, house-made jams and honeycomb by Savory Events. The dialogue will start at 7 p.m.

The setting is The Barre Studio at 2001 40th Ave. Suite C in Capitola.  Because of the bamboo flooring, attendees are asked to wear shoes other than heels.

Tickets are $10 and can be purchased online. There are also a limited number of annual passes available for $75. This grants pass-holders admission to 12 consecutive months of events.

Adams is excited to participate in this Thursday’s event because of “…the group of brilliant and talented women. I can’t wait to hear their stories and share a few of mine,” says Adams. “We live in a very supportive community and I am honored to be in the line-up.”

Adams started Eat Drink Santa Cruz in 2012. She had just moved back to Santa Cruz after living in Nashville for a year. “The food scene there was incredible, something I felt was lacking in Santa Cruz,” she says. “Then places like Discretion Brewing, Beer Thirty, Cantine Winepub, and West End Tap came along, and things changed. Santa Cruz began to stake a claim on the foodie map, attracting craft beer lovers and artisan food enthusiasts from near and far.”

Her dream for EDSC is that it becomes a one-stop-shop for locals when deciding on a place to “sip and nibble,” as well as a place for tourists to find out where to go and what to eat when visiting Santa Cruz. Matthew Swinnerton—leader/founder of Event Santa Cruz itself—is also a participant in EDSC. They plan to host their first EDSC event in the early summer.

Meanwhile, Adams’ favorite part of operating EDSC is engaging with the community while supporting her fellow foodie entrepreneurs. She currently has Instagram and Facebook accounts, with a web site coming in the future. “I love it when I post a shout out to a business and conversation starts in the comments. Also, I really love visiting places, taking pictures, and eating and drinking, of course!”

Other participants, in alphabetical order:
Sonja Brunner – DJ Sparkle
Ashley Cramer– The Barre Studio
Teresa Decker – Santa Cruz Entrepreneur
Maya Delano– NextSpace Santa Cruz
Trudie Ransom – SUP Shack Santa Cruz
Noelle Weatherwax – Concrete Rose Salon
Sonia Zjawinski – Home/Work

Event Santa Cruz hosts monthly events showcasing local businesses and individuals; it launched Event Watsonville last month.

Details
Thursday, March 24, 2016
6 p.m. doors open
7 p.m. speakers begin
Location: The Barre Studio, 2001 40th Ave. Suite C, Capitola

Follow me on Twitter @santacruzfoodie.

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