{"id":2496,"date":"2016-10-14T19:30:55","date_gmt":"2016-10-14T23:30:55","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=2496"},"modified":"2016-10-17T13:39:31","modified_gmt":"2016-10-17T17:39:31","slug":"2496","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=2496","title":{"rendered":"Santa Cruz Restaurant Week continues: highlights from Hula\u2019s and Chaminade"},"content":{"rendered":"
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Baby Beet Salad with pomegranate seeds and goat feta crumbles is one of Chaminade\u2019s appetizers for Santa Cruz Restaurant Week 2016<\/p><\/div>\n

Santa Cruz Restaurant Week, which continues through Wednesday, Oct. 19, includes nearly 40 restaurants such as Hula\u2019s<\/a> and Linwood\u2019s<\/a> at Chaminade Resort and Spa.<\/p>\n

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Restaurants offer three-course prix fixe dinners for $25 or $35 during Restaurant Week, and also continue to serve regular menus during this time. Read details about Assembly\u2019s menu selections and inspiration in my article from yesterday<\/a>.<\/p>\n

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Hula\u2019s Island Grill (221 Cathcart St., 831-426-HULA) is serving a three-course $25 menu. Appetizer choices include crispy coconut shrimp rolls with pineapple and horseradish dipping sauce; and Hawaiian ceviche with whitefish, coconut milk, chili, cilantro and garlic. Desserts include Hula pie with macadamia nut ice cream, Oreo crust, hot fudge and house-made whipped cream.<\/p>\n

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Hollis Ferguson, general manager of Hula\u2019s in Santa Cruz, commented on why Hula\u2019s is a longtime Santa Cruz Restaurant Week participant: \u201cIt’s fun to be part of a community wide event that encourages people to take a night off and go out to eat,\u00a0try new restaurants they haven’t before and\/or a dish they might not have tried before.\u201d<\/p>\n

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Ferguson says that the Kalbi Ribs, an entr\u00e9e on the Restaurant Week menu this year, are a good classic Hawaiian dish, plate lunch style (they\u2019re served with macaroni salad and rice). \u201cOur Lemongrass Hapu is more exotic and showcases\u00a0flavors of Thailand and Polynesia,\u201d she adds. Customers can also substitute tofu for the Hapu (which is Hawaiian sea bass); both versions include lime-ginger-cream sauce, rice and slaw.<\/p>\n

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Executive chef Nick Church, from Linwood\u2019s at the Chaminade (One Chaminade Lane, 831-475-5600), has created a $35 menu that includes seasonal ingredients such as squash, apples and sweet potatoes. Appetizers include roasted butternut soup with spicy apple relish and toasted pumpkin seeds; and baby beet salad with frisee and escarole, vanilla vinaigrette, pomegranate seeds and goat feta crumbles. Entr\u00e9e choices are grass-fed grilled NY steak with wild mushroom ragout, sweet potato gratin, grilled asparagus and roasted baby carrots; grilled pork chop with Calvados demi, apple puree, smashed fingerling potatoes and roasted brussel sprouts; and pan-seared local halibut with heirloom tomato relish, farro and Dungeness crab risotto plus wilted greens and sauteed baby vegetables. Desserts include persimmon crisp with lavender ice cream.<\/p>\n

Even though it just started two days ago, Church is already enjoying Restaurant Week. \u201cWe love seeing all of the locals come up to the property while experiencing Linwood\u2019s and hearing all of the their favorite Chaminade stories,\u201d Church said.\u00a0\u201cThere is so much history and so many fun and personal memories people have, it\u2019s refreshing to hear the positive feedback during Restaurant Week.\u201d<\/p>\n

Restaurants participating in SCRW, in alphabetical order:<\/strong><\/p>\n