{"id":3108,"date":"2021-12-16T22:37:52","date_gmt":"2021-12-17T02:37:52","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=3108"},"modified":"2021-12-16T22:41:08","modified_gmt":"2021-12-17T02:41:08","slug":"12-days-of-christmas-giveaway-day-four-jack-oneill-restaurant","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=3108","title":{"rendered":"12 Days of Christmas Giveaway Day Four: Jack O\u2019Neill Restaurant"},"content":{"rendered":"\n
\"\"<\/a>

Appetizers from Jack O\u2019Neill Restaurant including Kennebec potato chips and crab cakes, photo courtesy of restaurant<\/em><\/figcaption><\/figure>\n\n\n\n

Jack O\u2019Neill Restaurant & Lounge<\/a> at Dream Inn Santa Cruz is today\u2019s partner for the \u201c12 Days of Christmas Giveaway\u201d with a $50 gift card prize. Keep reading for how to enter.<\/p>\n\n\n\n

Gus Trejo, who currently serves as executive chef for Jack O\u2019Neill and all of Dream Inn\u2019s culinary operations, is very talented and creative. Plus, he sources many ingredients\u2014from seasonings to seafood\u2014from our local community. To name a few: the housemade Kennebec potato chips feature Big Sur Salts <\/strong>diablo sea salt, the cured meat and cheese board includes jam from Friend in Cheese Jam Co<\/strong>., and select entrees include mushrooms from Far West Fungi<\/strong>, produce from Sea to Sky Farm<\/strong>, or chicken from Fogline Farm<\/strong>.<\/p>\n\n\n\n

During a recent dinnertime visit, my family enjoyed a delectable flatbread with Kuri squash and Burrata<\/strong> and perfectly flakey Dungeness crab cakes<\/strong> with a scrumptious Remoulade (we fought a little over the last bites). The wonderful entrees included Chef Trejo\u2019s signature Prawns & Pasta<\/strong> with ravioli, prawn bisque, and pea shoots. The variety of ravioli rotates depending on the season.<\/p>\n\n\n\n

Jack O\u2019Neill is serving prix fixe multi-course dinners<\/strong> on Dec. 24-25 and Dec. 31.<\/strong> Featured Christmas dishes that guests will choose from include Scallop Crudo, Warm Chicories, Wedge Salad, Rib \u201cEye\u201d of Beef, Gnudi & Lobster, and Death by Chocolate.  For New Year\u2019s Eve, Chef Trejo will prepare dishes such as Celeriac Root Bisque, Lobster Toast, Fillet of Beef, and Vanilla Cr\u00e8me Brulee. That night, there will be live music from 5\u20137 p.m. & 7:30 \u201310:30 p.m. Christmas is $85 per person & New Year\u2019s Eve is $110 per person (the latter includes champagne). Reservations are required at Opentable.com<\/a> or 831.460.5012.<\/p>\n\n\n\n

Contact Information<\/strong><\/p>\n\n\n\n

jackoneillrestaurant.com, IG @jack_oneill_restaurant, 175 West Cliff Dr., Santa Cruz<\/p>\n\n\n\n

****<\/p>\n\n\n\n

CONTEST:<\/strong><\/p>\n\n\n\n

One lucky reader will win a Jack O\u2019Neill gift card worth $50<\/strong>.<\/p>\n\n\n\n

To enter, email your name to tara@santacruzfoodie.com by Friday Dec. 17 at 10 p.m. with the words \u201cJack O\u2019Neill\u201d in the subject line. The drawing will take place the next morning and the winner will be notified via email.<\/p>\n\n\n\n

Follow me on:<\/p>\n\n\n\n