good times food & wine fall 2012

2 l food & wine

gtweekly.com l food & wine l 3

4 l food & wine

Ocean View Dining 423-5200

SANTA CRUZ WHARFNew Open KitchenMesquite Charcoal Grill

Monday - Friday $8.95 Local’s Specials PARMESAN CRUSTED CHICKEN

MILE-HIGH MEATLOAF

CAJUN SNAPPER

SALMON CROQUETTE

FRESH OFF THE BOAT

STEAK PASTA SAUTE

PIT-GRILLED PORK CHOP

FIREFISH ROCKEFELLER

PublisherJeff Mitchell

EditorElizabeth LimbachContributors Josie Cowden,Lauren Schiff, Joel Hersch,KellyAnn Kelso,Tanisha Wallis,Mikaela Todd, Julia Reis, GregArcher Proofreader Josie CowdenPhotographer Keana Parker

Art Director Joshua Becker Designers Jennifer PoliIan WebbCarly Gunther

Advertising DirectorStephanie Lutz x204 Account Executives Kate Kauffman x208Kelli Edwards x 217Chelsey Mosgrove x218 Suzanne Wells x 219

contents

food Forward

6 Living In A Local ParadiseThe vision behind Santa Cruz Local Foods.

8 Smart SeafoodA primer on where to find sustainable seafood.

10 Farm To TableThree local farms worth visiting.

12 Market MattersWondering what’s in store at the farmers’ market this season? Look no further.

14 Cafe Food Goes FoodieThe story of downtown’s Café Delmarette.

16 Garden FreshWhen it comes to “local,” Main Street Garden & Cafélooks no further than its own backyard.

18 A Santa Cruz PicnicTourists and locals alike find culinary joy at thisbeachfront eatery.

26 Dreamy Desserts Organic cupcakes and ice cream—need we say more?

food & winefall 2012

Liquid Therapy

30 Mighty MixologyBehold: the masterful cocktails found at Motiv’supstairs lounge.

34 Beer With A Conscience A Q&A with Santa Cruz Mountain Brewing ownerEmily Thomas.

40 Take Your PickTen wines—five white, five red—to try this fall.

43 Meet Your WinemakerThe rise of Olivia Teutschel.


Farmers' markets, CSAs, farm-to-table dinners ... these may be signsof a fringe food movement in other parts of the country, butthey're the norm around here. Our commitment to and revelry in

organic, local and sustainable foods is no doubt made possible by themany lush fields, rife with produce, that surround us. Thanks to anumber of locals who have channeled this movement into their culinaryefforts, Santa Cruz is awash in delectable foods and beverages that are asgood for our personal and environmental health as they are for our tastebuds and appetites. Has sustainability ever tasted as flavorful as it doesin Geisha’s Spice House roll, or as sinfully sweet as in Buttercup Cakes& Farm House Frosting’s mini vegan cupcakes? We don’t think so.

The people and places written about on the following pages are amere sampling of our area's delicious abundance (which is particularlygreat this time of year). We hope you will take a break from plantingyour garden's winter greens, curl up with a mug of toasty homemadeapple cider (recipe on page 52) and dig in. And don’t forget to visitgtweekly.com for even more Food & Wine content, including aslideshow of mouthwatering eats, a guide to spicing up your happyhour, and a look at the Santa Cruz Fruit Tree Project, a volunteer-runeffort to make use of the unused bounty falling from our very own trees.

But, first, a quick note: While the fall harvest is a time of celebrationand indulgence for many, it is also a time of scarcity for some. As weenjoy the season and its many tasty gifts, let’s also remember thathunger is a serious issue in our community. Start by visiting the food-bank.org to learn about Second Harvest Food Bank's annual holidayfood drive.

Cheers,Elizabeth Limbach

On the Cover:Design by Jennifer Poli. Photo ofRistorante Avanti beet ravioli byKeana Parker. Photos by Keana Parker.

editor’s note

6 l food & wine

Food Forward


When Noah Pinck andEleanor Taylor startedSanta Cruz Local Foods

(SCLF) around three years ago, thecommunity was already on boardwith the eco-friendly trend of seekingout local foods. But amid the growingoptions—weekly farmers’ markets,community-supported agricultureprograms, and the regionally mindedproduce sections at our grocerystores—there was no business quitelike what the pair had in mind.

Their vision, born from a desireto expand people’s access to locallygrown and produced foods, was foran online farm-to-fork-style businesswhere customers buy food directlyfrom nearby farmers and pick uptheir purchases at a convenient loca-tion. The result was “the area’s only100 percent local food grocerystore,” according to the SCLFwebsite, that has grown from onepickup location three years ago to15 current pick-up spots.

“There are definitely a lot ofareas where all there is is just aTrader Joe’s or a Safeway, [with] noreal access to fresh, local food,”Pinck says. “We’d love to bring themreal food.”

In creating the business, Taylorsays the pair focused on people whowant to obtain food straight fromfarmers but are limited in theirability to visit farmers’ markets. Theresulting portal brings a wide rangeof foods from local farms (fromcucumbers and okra to honey andoccasional meat products) togetherin one easy-to-use online store, andalso makes food more accessiblethrough perks like delivery—on bikeor via car—for customers who liveoutside of the city.

SCLF underwent a transition inownership in September, whenTaylor and Pinck handed the reignsover to new owner Zane Griffin(pictured), who has worked withSCLF since December 2011. Arecent graduate of UC Santa Cruz ineconomics and health sciences whois interested in food security andjustice, Griffin says he has big goalsfor his new acquisition.

“One of my long-term dreamsfor Santa Cruz Local Foods is to starta nonprofit arm of the company, acommunity service aspect, to reachlow-income customers,” Griffin says.“I feel the missing link in thesustainable foods movement isreaching out to underserved popula-tions who don’t have access tohealthy food or can’t afford it.”

Griffin became interested in thesustainable food movement incollege, when he held an internshipworking on a pilot program for apublic health campaign aimed atturning childhood obesity around inSanta Cruz County. He says theexperience fed his commitment tomaking healthy and local foodaffordable for everyone.

“My passion lies in food security… free access for under-servedpeople in urban communities,”Griffin says. He also hopes toexpand the base of customers from afew dozen orders a week to a fewhundred. Part of how he expects todo this is through a new advertisingcampaign as well as an updatedwebsite design and online subscrip-tion service.

2131 Delaware Ave., Ste. C, Santa Cruz,588-2847, santacruzlocalfoods.com.

How Santa Cruz Local Foodsraised the bar on eating local By Mikaela Todd

THELocavore’sChoice

Food Forward

Hans Haveman and HeidiRhodes were sitting side byside on their tailgates, parked

along West Cliff Drive, when they gotto talking.

Twelve years later, that initialconversation has blossomed into apartnership in life and in business.The husband and wife (picturedright)—Hans, who has worked hiswhole life as a commercial fisherman,and Heidi, who studied business—started H&H Fresh Fish in 2003.They operate out of the Santa CruzHarbor and buy from eight fishermenregularly, and from up to 25 boatsduring peak season.

“Our whole mission is sustain-ability first and extremely local afterthat,” says Haveman. “We really enjoyeducating people [about] what’s intheir front yard as far as seafoodchoices.”

Haveman is a commercial salmonfisherman, and the salmon he catchesis sustainable by nature because it’s“practically a zero bycatch fishery,”according to Rhodes. Haveman and

Rhodes try to catch as much salmonthemselves as they can, consideringthe local salmon season is brief.

H&H started off selling itsMonterey Bay-caught seafood at threelocal farmers’ markets and nowappears at 17 different venues eachweek. They also began their owncommunity-supported seafood (CSS)program in June 2011, whichprovides members with fresh fishavailable for delivery or pickup atlocations throughout the Bay Area.

“[Sustainability] has become theorganic boom of 10 to 15 years ago,”says Rhodes. “It doesn’t have a directmeaning to everybody, but they’restarting to learn the word.”

Haveman and Rhodes highlightedCalifornia halibut, white bass,sardines, black cod and albacore tunaas local fish that they will feature thisfall and winter, as well as Havemanand Rhodes’ holiday favorite:Dungeness crab. They will also offercarefully selected sustainable seafoodfrom overseas. 461-1576, hhfreshfish.com.

FishWise works with seafooddistributors to help assess thesustainability of their products,which means obtaining informationsuch as where the species wascaught and the fishing gear orproduction method used. Theirwebsite also contains purchasingtools so you can shop more consci-entiously. 427-1707, fishwise.org.

Local Catch Monterey Bay is acommunity-supported fishery (CSF)that brings fresh, sustainable seafoodto the consumer. Members orderseafood online and pick it up at one

of several available Central Coastlocations. The fish species varydepending on what’s in season, andeach week details of the fishermanwho caught it, as well as recipes andhandling tips, are posted online.345-5153,localcatchmontereybay.com.

When it comes to making smartsushi choices, it doesn’t get anyeasier (or tastier) than at Geisha, therestaurant that is redefining thesushi menu as we know it. Locatedin quaint Capitola Village, thisrestaurant sources only sustainable

seafood—making it one of only ahandful of entirely sustainable sushirestaurants in the country. 200Monterey Ave., Ste. 3, Capitola, 464-3328.

The Fish Lady of Soquel is runby Sharon Hadley and her husbandMike Hadley, and has been servingup fresh fish to the Central Coast fortwo decades. Among the seafoodoffered this season are Alaskanhalibut and salmon, Hawaiian ahituna and local cod and crab. Fridaynights feature live music, winetasting and barbecue. 2510 Main St.,

Soquel, 475-6044,thefishladysoquel.com.

Aquarius at the Dream Inndishes up American cuisine with anemphasis on local, sustainableseafood and regional wines. Fall andwinter seafood includes halibut,wild salmon, California sea bass andsea scallops, along with otherseasonal fish as they become avail-able. Also offered are three-coursesupper nights and new happy hourspecials. 175 West Cliff Drive, Santa Cruz, 460-5012, dreaminnsantacruz.com.

H&H Fresh Fish makes choosing sustainable seafood simpleBy Julia Reis

Seafood watch

don’t forget these local smart seafood outlets ...

8 l food & wine

Food Forward


120 Union Street • Downtown Santa Cruz • Sun-Wed 11-10 & Thurs- Sat 11-11 831-426-PONO(7666) • www.ponohawaiiangrill.com

email us at ponohawaiiancatering.com for full menu and pricing

Bring the Islands to Your Event!

Holidays • Celebrations • Special Occasions

Voted Best NewRestaurant 2012 by Santa Cruz Locals

Ekahi Package #1Choice of any 2 pupus: (appetizers)

Cone Sushi Hawaiian spring rolls Honey-Shoyu Wings

Choice of one entrée:Mamma Kathy’s Grilled ChickenHawaiian Kalua Pork & Cabbage

Steamed White Rice

Choice of one salad:Macaroni Salad

Pineapple Cole SlawGarden Salad

Seasonal Fruit Salad

Ekolu Package #3Choice of any 3 pupus: (appetizers)

Lomi Salmon • Cone Sushi Coconut Prawns • Kalua Pork Sliders

Honey-Shoys Wings • Musubis

Any three entrees on catering menuSteamed White Rice or

Organic Brown Rice

Choice of two salads:Chinese Chicken Salad Pineapple Cole Slaw

Macaroni Salad • Seasonal Fruit Salad

Desert: Haupia Coconut Pudding &Chocolate Mac Nut Brownie Bites

Elua Package #2Choice of any 2 pupus: (appetizers)

Hawaiian spring rolls • Hawaiian TacosCone Sushi • Kalua Pork Sliders

Any two entrees on catering menuChoice of either:

Steamed White Rice or Organic Brown Rice

Choice of one salad:Macaroni Salad • Garden Salad

Seasonal Fruit Salad • Pineapple Cole Slaw

Desert: Haupia Coconut Pudding orChocolate Mac Nut Brownie Bites

Heated Tropical Patio • Live Music 6 Nights a Week

Create your traditional Hawaiian feast from our Catering Menu or choose a Hawaiian Plate Package

Pick Up • Delivery • Party at Pono

10 l food & wine

831.662.7120WWW.SEASCAPERESORT.COM

ONE SEASCAPE RESORT DRIVE IN APTOS

ACROSS FROM SEASCAPE VILLAGE

At Sanderlings, the dining experienceis as spectacular as

the views...

both indoors and out.

If an apple a day keeps the doctor away,Gizdich Ranch (55 Peckham Road,Watsonville, 722-1056, gizdich-ranch.com)

has plenty of varieties to keep your palate,wallet and diet satisfied this fall and winter.

The Watsonville farm was started by currentowner Vince Gizdich’s grandparents in 1937,making this year their 75th anniversary. Sincethen, the farm has expanded to include a piebakery, apple juicing operation, u-pickprogram and more. Although patrons cannotpick fruit again until May, there is plenty avail-able for purchase that can be used in holidaybaking and cooking.

“We have a large group of customers that arejam makers or applesauce makers or piemakers,” says Gizdich. “They’re getting a high-quality product at a fair price and a fruit that’sfull-flavored.”

The ranch offers 12 types of apples for saleby the pound or half bushel. Gizdich says theWinesap and Braeburn are his favorites.

“Those two apples are a little more complexin their taste; there’s a sharp tangy flavor,” hesays. “They’re pretty special apples.”

The ranch also sells pies, jams and otherselect treats. Families can also make a day of

their visit, with picnicking encouraged at theranch when weather permits.

“It’s not every day you get to have a picnicunder an apple tree,” Gizdich says.

Farther north, Swanton Berry Farm (25Swanton Road, 425-8919,swantonberryfarms.com) boasts organic prod-ucts at two different locations, both alongHighway 1. Their farmstand near Davenportsells baked goods, jams and pumpkins forcooking and carving, and their ranch nearPescadero contains a kiwi u-pick that will beopen every weekend (weather permitting)starting the first weekend of December.

And don’t forget Live Earth Farm (1275Green Valley Road, Watsonville, 763-2448,liveearthfarm.net), a small, organic family farmwhere apples, pears, root crops and leafy greenswill be in abundance this season. Live Earthhosts community-supported agriculture (CSA)members and their friends for educational eventsand weekly farmstands. Self-guided tours arealso available.

AApppplleess,, PPuummppkkiinnss,, GGrreeeennss——OOhh MMyy!! Get your fall and winter foods straight fromlocal growers By Julia Reis

Food Forward


with NEW LEAF COMMUNITY MARKETS

Great selection

of Local,Artisanal and

Imported Cheeses

Specialty

Deli Meats and Salumi

Largest

selection of Local and

Organic Produce

Select LocalWine and

Beer

www.newleaf.com

Santa Cruz · Capitola · Half Moon Bay San Jose · Felton · Boulder Creek



Taste the

Difference

Community MarketsNew Leaf

12 l food & wine

FreshFor FallThe coastal region of Santa Cruz may

grow healthy greens year-round, buteating other local veggies means

shifting with the seasons, according to NeshDhillon. And he should know—he hasbeen the director of Santa Cruz CommunityFarmers’ Markets since 2003. When itcomes to what to grow in your own garden,Dhillon recommends giving Padrònpeppers a try. Native to Padròn, Spain, “it’sactually a crop that was first propagatedhere in Santa Cruz,” says Dhillon, whoexplains that a good friend of his started thetrend of growing them here about eightyears ago. The small green peppers aregenerally sweet and mild—but garden freshmeans you’ll occasionally find a spicy one,so he suggests bracing yourself and havingfun with them. To further incorporate localfoods into your diet this season, tryexploring the dozen or so heirloom varietiesof shelling beans and hard squashes byincluding them in soups, stews andcasseroles—they offer protein and theirtaste enhances as flavors combine aftercooking. In your search for homegrownproduce this fall, Dhillon says to seek outtomatoes, melons, apples, peppers, persim-mons and shelling beans. And as winterrears its head, don’t miss the hard squashesthat will come with it. Find these local falland winter gems at any of the five areafarmers’ markets. To learn more, or to findyour local farmers’ market, visit santacruz-farmersmarket.org. Also take note of thefarmers’ market taking place at the CapitolaMall through Nov. 15; learn more at shop-capitolamall.com/Events/FarmersMarket. | KELLYANN KELSO

HOURS

Mon-Friday7am-4pmSat. & Sun. 8am-4pm

Coming soon... new extended dinner hours.Wed. Thurs. Fri. til 9pm Beer and wine

2125 Delaware Ave. far westside Santa Cruz

CAFEFood Forward


Kale Chips Kale chips are an easy andtasty homemade snack recipe, and a greatalternative when you’re hankering for some-thing crunchy and salty. Simply wash, dry andstem a head of kale, cut the leaves into inch-long strips, toss with a modest amount of oliveoil, and pop in the oven at 355 degrees untilcrispy. Remove and season with salt, pepperand nutritional yeast.

Juiced & Blended Throw it in the juicerwith fresh beets, carrots, ginger and fruit for ahealthy pick-me-up, or blend it with almondmilk, spinach, avocado, banana and apple fora powerful green smoothie.

New Leaf’s Coastal Kale SaladIf you aren’t already addicted to this magicaldeli dish, you’re missing out. By tossing raw,organic kale with sunflower greens, red onion,dressing, and pumpkin, sunflower and sesameseeds, New Leaf has managed to make healthyeating irresistible.

Massaged Yep, you heard right—kaleneeds a little pampering sometimes. Working afatty substance like avocado, olive oil or acreamy dressing into kale leaves achieves arelaxed, softened texture.

In Linwood’s Bar & Grill’s House-made butternut squash ravioli, herb creamreduction saute, wild mushrooms and crispykale ($19). | ELIZABETH LIMBACH

Pumpkin, meet kale—thenew fall food. This nutrient-dense leafy green growscopiously in our area, and,luckily, there’s no shortageof ways to enjoy it. Goahead—get your kale on.

Food Forward

14 l food & wine

Other than inhabiting thesame pint-size location (andthe creative re-use of some

of the original wood paneling),today’s Café Delmarette shares verylittle in common with its namesake,which closed after the 1989 LomaPrieta earthquake.

The first Café Delmarette servedheavy American classics such ashamburgers, hot dogs, shakes, andfrench fries to Downtown Santa Cruzpatrons. The new incarnation, whichopened on June 5, 2009, has a muchlighter—and tastier—approach.

From the pastries and coffee drinksto the soups, salads and sandwiches,every item is homemade from ingredi-ents to be proud of: organic produceprocured weekly from local farmers’markets, meat from Niman Ranch,coffee from Santa Cruz’s own VerveCoffee Roasters, homebrewed spicychai, and organic milk, butter, sugar,flour and eggs. The list goes on, butyou get the idea—Café Delmarettekeeps it fresh.

“We’ve all had that as somethingthat’s important to us,” co-owner

Jennifer Toner says of the founders’commitment to the sustainable foodsmovement. Toner worked at such localinstitutions as The NickelodeonTheatre and Bookshop Santa Cruzbefore starting the eatery with twoNickelodeon coworkers, Elaine Wongand Fred Meng, the latter of whomremains a co-owner.

Toner (pictured above with thecafe’s homemade granola) brought herlifelong passion for baking to the mix,and serves as the brains behind thecafé’s inventive pastries. The scones—with flavors like organic strawberry,rhubarb and goat cheese, chocolatecream, and sausage and cheese—areparticularly popular and range from$2.50 to $3.50. “The scones took off,”Toner says, “so we started makingmore kinds each day.”

This fall, customers can lookforward to seasonal treats likepumpkin swirl scones and molassescookies. On the savory side of themenu, the cold weather will mean thereturn of The Pushkin sandwich($7.25), which features a thick andcreamy layer of homemade white

bean and sage spread topped withred onions, avocado, and pea shoots.It is just one of the many tasty vegansandwiches in the menu rotation.Another is The Roncado—a sandwichthat is wildly popular among alldiners, not just herbivores, and isnamed for none other than formerGood Times’publisher RonSlack (whoordered itso muchthey re-named it in hishonor). The summer squashand avocado on this sandwich sitatop a mouthwatering cilantro pesto(find the recipe on page 52).

While The BLA (sturdy slices ofNiman Ranch bacon, avocado,lettuce, and house-made aioli onpotato bread, $7.50) is also not to bemissed, The Rita ($6.50) may be theshow stealer on the sandwich menu.Made with organic egg, potato bread,white cheddar, and the signatureaioli, The Rita is a hearty choice forbreakfast or lunch.

Salads and daily, seasonal soupsround out the revolving menu, whichis impressively full considering the staffoperates out of a diminutive room withnothing more than one oven, onecooktop stove and a panini press. Avisit to the petite space is like steppinginto a friend’s kitchen—intimate and

casual, where the heat of theoven and aromas of

home cookingwrap around youlike a tasty hug.Despite its down-town location, the

café has a neighbor-hood feel and is frequented by loyalregulars, who, together with the tight-knit staff, form the Delmarette family.

“The regulars are pretty much thebest part—other than working withfood all day,” Toner says with a laugh.“It’s a warm, familial environment. That’sone of the things we set out to do.”

1126 Pacific Ave., Santa Cruz, 420-1025.

Small But MightyCafé Delmarette redefines café fare with farm-fresh home cooking and delectable pastries By Elizabeth Limbach

Eats & Treats


Paradise Beach Grille Specials

Happy HourMonday thru Friday, 4–6pm

1/2 off Special Bar Menu$3 Draft Beers • $4 Well Drinks

$4 House Wine

PPAARRAADDIISSEEBEACH GRILLE

Lunch & Dinner served 7 days/week215 Esplanade, Capitola-by-the-Sea

476-4900 • www.paradisebeachgrille.com

Live Bands Saturday and Sunday from 3–6Live Music on Tuesday & Thursday Nights from 6–9

Monday Gary’s Rib NightJoin us for a FULL rack of “fall off the Bone”

Baby Back RibsServed with Garlic Cheese Fries

and Island Slaw for $18All Night Happy Hour

Wednesday Island Surf and Turf6ozs. Of Delicate Lobster with a Petite Filet MignonServed with Drawn Butter, Garlic Mashed Potatoes

and Seasonal Vegetables $28

Thursday Paradise Locals Night3 Course Dinner for only $25

Johnny Fabulous 6-9

LiveMusic!

LiveMusic!LiveMusic!

“Thank you to our customersfor your continued support!”

16 l food & wine

Buzzwords like “organic,”“local” and “seasonal” may beapplicable to Main Street

Garden & Café, but not in thetrendy way they are often used.Sure, they’ve got a freezer that ishalf the size of yours (read: theykeep it fresh), and, yes, an on-siteorganic garden complete with achicken coop. But that just comeswith the territory of serving Italiancountryside cuisine.

New owner Tara Pesta andmanaging partner Mauro Zeanellahave been together for nine years,and while you’re under their roof,you’re part of their family.

And, in their family, foodcomes first. Often reprinting the

menu daily “because you can’t justorder from the garden,” in thewords of head chef Chris Carloni,each dish contains no more than ahandful of ingredients. The modestwine selection takes shape with themenu in mind, available by theglass as a complement to thegarden-fresh cuisine. “Emotion is abig part of food—so I especiallylike to play with emotions,” saysCarloni, who started as a dish-washer under the previous owner-ship, and whose maturation tohead chef echoes the establish-ment’s family ethic. “We take[ingredients] you would neverconsider ‘Italian food’ in America,and let them speak for themselves.”

Steeped in a tradition-sourcedearnest respect for food, managingpartner Zeanella lends additionalauthenticity to the team.

“Everybody remembers tomatofrom spaghetti sauce—because thatgives you the flavor of your soul,”Zeanella says. “If you don’t connectwith nature [when dining], you willend up eating out of a can.”

At Main Street, connecting withnature goes beyond being the firstin line at the farmers’ market. It alsomeans feeding the 27 egg-layinghens the kitchen scraps, andaccepting that the contract farmer“doesn’t do” fruit. It meansincluding the entire kitchen staff inplanning the menu, and locally

sourcing all of the non-gardeningredients “because if you were togo to Italy in the country, this iswhat you’d find,” says Zeanella.Along those lines, it should benoted that dish modifications arediscouraged at the restaurant, as isrushed American-style eating.

“We like for a diner to discover this place themselves,”Zeanalla explains.

So don’t tell them we sentyou—just go.

3101 North Main St., Soquel, 477-9265,mainstreetgardencafe.com.

Eats & Treats

Authentic garden-grown Italian at Main Street Garden & Café

By KellyAnn Kelso

�Wood-fired localsardines, gardenkale, balsamiccurrants, pine nuts


Our “slow food” is inspired by the Italian countryside.Our dishes are handmade from simple, fresh ingredientssourced from our on-site garden or local producers, andyou will always find a great selection of local and Italian

wines to complement your meal.

Reservations: 831-477-9265www.mainstreetgardencafe.com

3101 N. Main Street, SoquelDinner:Wednesday–Sunday starts @ 5:30pm

Lunch:Saturday & Sunday from 12–3pmClosed Monday & Tuesday

• A variety of appetizers includingour melt-in-your mouth burrata

• Fresh, seasonal salads with vegetables from our garden or the farmers market

• Wood-fired, thin-crust Pizzas

• House-made Pastas made fresh daily

• Entrees featuring locally sourced meat or fish, as well as vegetarian options

• Old-fashioned gelato

Main StreetGarden & Café

Italian Countryside Cuisine

Our weekly menu features…

Plan your next event!We are booking events for the holidays! Our private wine room seats 12-14 or larger groups are welcome in the dining room.

Call the restaurant to have our events coordinator contact you!

18 l food & wine

The Picnic Basket—brought toyou by the owners of ThePenny Ice Creamery—has

been in operation since mid-2011,during which time it has opened theminds of Boardwalk-going touristsand wooed many a local, too. It wasrecently awarded The 2012 GoldenCarrot Award, which recognizes localrestaurants that provide particularlyhealthful food options to theirpatrons. In the case of The PicnicBasket, menu offerings provide abountiful selection of creative dishes,constructed using fresh, natural,local, and organic ingredients.

“In the process of developinghundreds of flavors for The Penny[Ice Creamery], we made amazingconnections with local farmers,foragers, and food artisans,” says The

Picnic Basket co-owner ZacharyDavis. “Ice cream is a great mediumfor showcasing awesome ingredients,but it has its limits. We feltcompelled to highlight all the local,organic, and seasonal goodness thatabounds in the Santa Cruz regionand The Picnic Basket emerged fromthis compulsion.”

He and co-owner Kendra Bakerhave created a menu that is whollyseasonal, and that has a strong basein the local farming community. “Iam continually amazed by the diver-sity of skill and creativity possessedby our local food community,” saysDavis. “Between the farmers and theartisans, everything you need is here.We’ve got the butcher, the baker, thebrewer, the vintner, [the] roaster, thegrower—it’s awesome.”

One standout selection on ThePicnic Basket’s current menu is the“Basket Reuben” ($8.50), whichfeatures locally made pastrami fromEl Salchichero, created by ownerChris LaVeque. The meat is smoked,first hot and then spiced and smokedcold, and is made with grass-fed beeffrom N-A Ranch just northwest oftown. The pastrami comes on the“Picnic Loaf,” a sliced sandwich breadmade by Santa Cruz’s CompanionBakeshop, with melted Swiss cheese,The Picnic Basket’s own smokedchipotle mayo, and tangy carrot slaw.

Another highlight that is seasonalto the utmost extent is the “MarketSalad” ($5.75), which, at the time ofwriting, featured summer squashfrom The Picnic Basket’s very owngarden, giant blackberries from Ortiz

Family Farms, house basil pesto,Companion Bakeshop croutons, andmixed greens from Happy BoyFarms.

For dessert, a variety of icecreams—from The Penny, ofcourse—are offered. A fun, adults-only take on the root beer float(which also appears on the menu) isthe “Beer Float” ($8), which uses ThePenny’s Tahitian Vanilla Bean icecream. “When you’ve got beer fromSanta Cruz Mountain Brewing andice cream from The Penny in thesame room,” says Davis, “it wasbound to happen.”

125 Beach St., Santa Cruz,facebook.com/thepicnicbasketsc.

Local foods come together in magical ways at the Picnic BasketBy Lauren Schiff

Eats & Treats

� The Basket Reuben

Our Kind Of Picnic


Benvenuti!Our Winter Specials are Back:

Mondays: All you can eat spaghetti

Tuesdays: 1¢ bottle of wine with 3 entrees (red or white)

Wednesdays: 5 courses- tasting menu$25 per person

Open Christmas EveMake your reservations now!

5447 Hwy 9 Felton | 831-335-5551 www.OakTreeRistorante.com

20 l food & wine

From Our Family to Yours HHFreshFish.com (831) 461-1576

Come see

us at the

Farmer’s

Market

Upon opening at its originallocation on Soquel Avenue in1992, Malabar became a

staple for health-conscious restaurantgoers and anyone looking for qualityethnic food in Santa Cruz. In 2006,the restaurant moved to its currentlocation on Front Street, convenientlylocated one block away from SantaCruz’s bustling Pacific Avenue.Malabar’s all-vegetarian (and mostlyvegan) menu features Asian fusiondishes inspired heavily by Sri Lankancuisine, many of which work in tastymeat-free protein alternatives. Everydish is created with organic, locallygrown produce found mostly at localfarmers’ markets.

Ananda Weerasdaad, who helps run the restaurant, explains thatMalabar was created to provide food-aware Santa Cruz residents withflavorful food that stands out fromthe rest of what the city offers.Weerasdaad helps scour farmers’markets once or twice per week toensure their dishes are created withthe best, freshest ingredients.

With a menu that will win overeven the most carnivorous of diners,Weerasdaad hopes patrons can enjoya delicious meal and feel good aboutwhat went into it.�+DON’T MISSTempeh Goereng ($8.50).

514 Front St., Santa Cruz. 831-458-3023. | TANISHA WALLIS

MalabarA home-cooked vegetarian paradise

Eats & Treats


Gabriella Cafe hasn’t always featured theimmense array of fresh local goods that itdoes today. When it opened nearly 20

years ago, owner and manager Paul Cockingsays there wasn’t as much of a local abundanceof quality foods, as the restaurant hadn’t yetbuilt up the close relationships with local farmsthat it has now. Every week, Cocking gathersingredients from his go-to farmers’ marketvendors, and all other ingredients come fromlocal farms. Cocking tells GT that he believesfirmly in providing organic and local ingredientsto his patrons: “It tastes better, it’s better for theplanet, and it’s here,” he enthuses, adding, “Ithink everyone should do it.”

+DON’T MISS Gabriella Cafe’s SundayBrunch. Try the tomato-based Bouillabaisse,with Pel mussels, Dungeness crab, squid,tomato, and crostini ($21). �

910 Cedar St., Santa Cruz, 457-1677,gabriellacafe.com. | LS

Eats & Treats

Gabriella CafeTry brunch at this popularportal of great food

22 l food & wine

Comfort • Chops • Cocktails

Happy Hour$1 off drinks • 1/2 off apps

Monday–Friday 4-6pm

Dinner Daily 5pm-Close Breakfast & Lunch Sat & Sun 9am-3pm

831.476.2733 | 3326 Portola Dr. Santa Cruz | www.thepointchophouse.com

Banquet Facility

available for

Holiday Parties

When restaurant owners Mike Pitt and DanVoskoboynikov decided to open Süda, theyhad health-conscious eaters in mind. “A lot

of people are concerned about what they eat nowmore than ever before,” Pitt says, who adds that thepair were spurred to start Süda based on a belief thatSanta Cruz didn’t have enough restaurants that meldhealthy food with a good ambiance and energy.

As a result, Süda (which means “heart” inEstonian) was born. The restaurant, which opened inJune, features California-inspired cuisine with acreative, healthy twist. Every dish is made with organicproduce and organic, hormone-free meats. In additionto procuring produce from places like Santa Cruz’sWindmill Farm, Süda also grows fruits and vegetablesat its very own farm in Corralitos.

Pitt and Voskoboynikov have worked in anotherelement that they believed was lacking in Santa Cruz:top-notch, masterful mixology. Their unique cocktailmenu features fresh, seasonal ingredients that can beenjoyed alongside two-for-one appetizers duringhappy hour.

+DON’T MISS The special fresh catch of theday, paired with an organic salad. Price varies.

3910 Portola Drive, Santa Cruz, 600-7068,Facebook.com/SudaSC. | TW

SüdaEats & Treats

Where healthy never means boring

�Grilled salmon with chipotle sauce


RESTAURANT + BAR

STUFFED PIQUANTE PEPPERS

MONTEREY BAY CALAMARI , f lash f r ied, lemon chips and bas i l

CRAB CAKE FIRECRACKERS, cr ispy spr ing ro l l sk in , as ian herbsand ginger

FRIED COKE FARMS GREENS, shal lots , capers , and grana padano

ANTIPASTO PLATTER, art isan sa lume, west coast cheeseand pick led vegetables

HAPPYHOURMonday – Friday, 4-7pm

Come Taste Solaire

$5Appet izers and wines by the g lass

“We are proud to serve fresh, local, organic, cage free, free range and sustainable food”

L o c a t e d a t H o t e l P a r a d o x6 1 1 O c e a n S t r e e t , S a n t a C r u z

831.600.4545 I so la i rerestaurant .com

Paradox’s exciting new gastronomical prospect, situated onOcean Street, aims to pull off the farm-to-table visionwith unique culinary prowess. Solaire serves up New

American-style dishes with fresh local ingredients that shiftwith the seasons. Here, diners can enjoy breakfast, lunch,dinner, and small plates—all made even more enjoyable whenpaired with any of the impressive drinks at the bar.

Solaire sources its produce and meat from local farms likeDirty Girl Produce, Happy Boy Farms and Route 1 Farms,according to executive chef Ross McKee. And, becauseproduce at area farmers’ markets is “better and more freshthan anything on the shelves,” McKee says Solaire chefs will begoing to local farmers’ markets two times per week to supple-ment their seasonal menus. Adding to this new establishment’seco-credibility is the fact that it is also part of the CommunityAlliance with Family Farmers and the Monterey BayAquarium’s Seafood Watch Program.

Ultimately, McKee says Solaire is all about taking advan-tage of the bounteous area in which it is located. “We live inan area with a great abundance of produce—everything isavailable here,” he enthuses. “We’re really spoiled.” Diners atSolaire are sure to be spoiled, too.

+DON’T MISS Their signature Parisian-style gnocchi withherbs and foraged mushrooms in a cream sauce ($22).�

611 Ocean St., Santa Cruz. 425-7100, thehotelparadox.com. | TW

Solaireat Hotel Paradox

Farm to fork gets a make-over

Eats & Treats

SAL

ING

RA

M

24 l food & wine

Daily: 8am – 11pm106 BEACH ST. AT THE SANTA CRUZ WHARF 423-5271 www.idealbarandgrill.com

Holiday Parties at the Beach!Our unique setting provides the perfect backdrop for large group or holiday parties.

We can customize your menu and take allthe stress off of you—giving you the bestholiday party ever!

Ristorante Avanti, now well settled intoits new, bigger location just down thestreet from its old home, showcases a

plethora of fresh, seasonal ingredients in itsdishes. When GT asked owners Cindy andPaul Geise why they choose to be local andorganic, they replied matter-of-factly that it’sjust sensible business. Why, they replied,would they get ingredients from far awaywhen quality is right here at their fingertipsin Santa Cruz? When they can’t get theirhands on certain local ingredients, whetherthey be out of season or unavailable for anyother reason, there simply won’t be dishesserved that use those foods. Another point oflogic for them came down to what to do withthe old spot: it’s now home to Pizzaria Avanti,which opened in October.

+DON’T MISS The Monterey Bay Cala-mari Fritti, available only when the chefs canget a hold of Monterey Bay squid ($13).

1711 Mission St., Santa Cruz, 427-0135, ristoranteavanti.com. | LS

RistoranteAvantiNew location, samestellar values at thislocal favorite

Eats & Treats

�Wild nettle ravioli. freshricotta, walnuts,cream lemon zest


RestaurantSeasonal menu featuring local andorganic ingredients, artisan craftedstone fireplace and high-ceiling redwood beams & a full bar.

InnApart from our great food we alsoinvite you to stay in our inn wheremost rooms have ocean views. Special weekday rates available.

EventsLive Music Every Tuesday and Saturday 6-9pm

Tuesday: Taco Tuesday + live music

Wednesday: Prefix Menu for two: $30

Thursday: Happy Hour and Wine tasting

Call for Reservations: (831) 426 8801 1 Davenport Ave., Davenport http://www.facebook.com/davenportroadhouse www.davenportroadhouse.com

All

Phot

os b

y R

ob B

orn

Hours: Monday 8–3pm Tuesday–Sunday 8am–9pm

AA unique location on the Pacific Coast HighwayJust 10 minutes north of Santa Cruz

26 l food & wine

EEnnjjooyy SSaannttaa CCrruuzzFFrreesshh CCaattcchh wwiitthh aa VViieeww!!Local Flavors, Inspired Daily since 2005

FRESH CATCH MADE YOUR WAY!You choose: 1. Your fish 2. How it is cooked 3. Your sides

Mon–Fri 3pm–6pm$3–$6 Appetizers | $3 Draft Beer$4 Margaritas—Martinis—Wine

HAPPY HOUR

BRUNCHServed Sat & Sun 10am-2pm

MONDAYS

$20 Gourmet 3 Course Meal with a Sample Glass of Wine

TUESDAYS

Taco & Tequila Night, $3 Tacos, Specialty Margaritas

THURSDAYS

Fresh & LocalSpecials Featuring Local Produce & Fresh Catch

493 Lake Avenue in Santa Cruz | 479-3430Open Daily with Continuous Servicewww.johnnysharborside.com

Located at entrance of Santa Cruz Harbor

Family and baking: the two gohand in hand. For ButtercupCakes and Farm House Frosting,

business blends with quality familytime as three generations of womenfind joy in creating cupcakes together.

Buttercup Cakes opened inNovember 2011 and is co-owned byCarren Dixon, her mother Jan Wilson

and her daughter Hannah Wilson-James. Dixon says her mother devel-oped the recipes while she nowhandles decorating.

“She makes it look easy,” Dixonsays of Wilson. “She started [makingcupcakes] when I was a kid.”

Buttercup Cakes took over itscurrent location on Locust Street

from Chef Stephany Buswell’s store,The Wedding Stop and Cake Shoppe.Dixon says Buswell knew her motherand called her the “cake queen.”

“My mother is an amazing baker,”says Dixon. “I can decorate, but I’mno baker.”

Dixon and Wilson split the dutiesof creating new cupcakes and

keeping staff on track with oldones—a mighty task considering theshop offers 15 recurring flavors inaddition to seasonal and new creationsthat result from the family’s constantexperimentation with ingredients.

The shop’s 15 staple flavors includemany vegan options created by Wilson-James. Some of the current cupcakesinclude German chocolate, gluten-freecarrot cake, and the newest flavor,vanilla lavender.

The family plans to continuebuying mostly local and organic ingre-dients for their cupcakes, and soonhopes to also use vegetables like beets(yes—beets belong in cupcakes, saysDixon), from their private garden onSwanton Road.

“Anything we can get locally, we getlocally,” says Dixon.

Despite its tiny location, the family-owned-and-run business currentlyboasts seven employees, not includingthe three owners, and is expanding at arapid rate. Dixon says she is “constantly[increasing her] hours in the kitchen as[the shop grows].”

Dixon says that due to demand,her shop will continue to producegluten-free as well as vegan optionsgoing into fall and winter, along withseasonal varieties.

109 Locust St., Santa Cruz, 466-0373.

Family-run Buttercup Cakes packs in superior ingredients and creative flavor combinations By Mikaela Todd

Eats & Treats


Only The BestMission Hill Creamery’s high-qualitytreats land on Pacific AvenueBy Mikaela Todd

• Fresh Sustainable Seafood

• Organic Produce

• Fine Wine

• Aged Cheese

• Daily Specials831.458.1212 cafemare.com

Lunch: 11:30-2:30 | Dinner: 5-10 | Euro Brunch: Sat & Sun 10-2pm740 Front Street, Suite 100

503 Water St., Santa Cruz(831) 425-1213

Eats & Treats

Going out of business was not an optionfor Mission Hill Creamery chef/ownerDave Kumec. “I’m not a quitter,” Kumec

says simply. When the local ice cream shop wasforced to relocate last year after a brief timespent at the Culinary Center of Santa Cruz onFront Street, Kumec shrank his business,selling only wholesale to about 40 companiesin Northern California and at local Santa Cruzfarmers’ markets.

As of Sept. 15, Mission Hill is once again aDowntown Santa Cruz destination—this timeon the main drag. At the new storefront,located on Pacific Avenue, customers can watchthe ice cream being made and packed throughthe large, street-facing glass windows. Kumeccalls this achievement “the dream realized.”

Kumec relies on ingredients that are mostlyorganic and local because he “[doesn’t] like abunch of junk in [his] food.” Kumec began thebusiness with this philosophy in 2010 and hasstuck to it ever since.

“My mission is to make the best ice creamin this country,” says Kumec. “The fact that I’morganic is because I think organic ingredientstaste the best and they’re the purest.”

Kumec says his ice cream business isinspired in part by Berthillon, an ice creamshop in France, where Kumec studied. Hebrought that influence with him to Santa Cruz,where he became bent on providing locals andtourists with quality ice cream made with onlythe best ingredients, which include some of thelocal and seasonal fruits and vegetables thatSanta Cruz has to offer, such as strawberriesand nectarines.

“I live here,” Kumec says. “This is mycommunity. This is what I want to do with the community.”

1101B Pacific Ave., Santa Cruz, 216-6421, missionhillcreamery.com.

28 l food & wine

19 entrees for $19 or less!Wienerschnitzel Wednesdays$12.00 includes salad

Happy Hour Fridays 4–6pm1/2 off all appetizers and $4 German Beers

Dinner nightly starting at 5pmLunch service at 11

Happy Hour 3–6:30Full Bar

�

Across the street from the Main Beachat the corner of Beach and Main. (Free parking at 201 Main St.) 831-426-9063 | casablanca–santacruz.com

Gourmet dining, casual ambience and an up close ocean view—You’ll find it all right here!

(Closed onTuesdays)

TREATYOURSELF

Satisfy that sweettooth with these

local dessert picks By Lauren Schiff

CHOCOLATEThis downtown restaurant’s dessert menu featurescreations that showcase its namesake. Desserts atChocolate aren’t overly sweet, and thus cater to amore adult palate. Lack of sugar doesn’t mean lack offlavor, though, with menu offerings like homemadeChocolate Mousse Truffles ($3/piece) and the DarkChocolate Sin Cake A La Mode ($8.50), whichfeatures Chocolate’s popular flourless devil’s foodchocolate cake with grated almonds, served warmalongside a scoop of the restaurant’s own vanillagelato. 1522 Pacific Ave., Santa Cruz, 427-9900, chocolatsantacruz.com.

THE BUTTERYThe Buttery’s Corner Cafe is located right next to itsbakery, and guests can enjoy fresh, seasonal, home-style baked goods after their meals. The Razzmatazz,which is offered only from June through November,is based on The Buttery’s most popular cake: chocolate devil’s food. The devil’s food is filled withraspberry buttercream and topped with chocolateganache and glazed raspberries ($30 for a seven-inchcake). 702 Soquel Ave., Santa Cruz, 458-3020, butterybakery.com.

Eats & Treats


Salted Caramel

Intense caramel and Sonoma

sea salt forms the perfect

salty/sweet balance.

Voted "Top 20 Artisan Ice Cream Maker

in the US"

Fresh Strawberry

Ricotta Fig

Mint Chocolate

BUY A FLAVORGet a second flavor FREE*

*When you mention this ad

Bourbon Butter Pecan

Scoop shop: 1101B Pacific Ave, Santa Cruz(831) 216-6421 • www.missionhillcreamery.com

Voted "Top 20 Artisan Ice Cream Maker

in the US"

LE CIGARE VOLANTLe Cigare Volant, the celebrated eatery at Bonny DoonVineyard, offers a menu of strictly seasonal, modern-style plates, where dishes may only be offered for oneto three months at a time. Guests are encouraged toexperience a multiple course meal meant for sharing,which also allows for leaving room for one of theiredgy desserts. When it comes time to end your mealwith something sweet, try this fall menu offering: theHoney, Milk and Tea Foam Cup with CaramelMarshmallow Crisps ($9). 328 Ingalls St., Santa Cruz,425-6771, lecigarevolant.com.

BITTERSWEET BISTROBittersweet Bistro offers a seasonal menu and homemade dishes and desserts. The Bistro’ssense of originality is showcased in the banana bread pudding special: a homemadepudding with brandied bananas, bittersweet chocolate sauce, and Jack Daniels chocolateice cream, topped off with three-dimensional monkey and palm tree cookies for a playfulflair ($13). 787 Rio Del Mar Blvd., Aptos, 662-9799, bittersweetbistro.com.

Eats & Treats

30 l food & wine

Cocktail culture moves ever forward at Motiv’s upstairs lounge By Elizabeth Limbach

MOTIVationSome of the most luscious cock-

tails and most capable mixolo-gists in town are found in the

Motiv Lounge, a clandestine attic-likespace above Motiv in DowntownSanta Cruz.

One recent evening, rays ofdimming sunlight and the soulfulsounds of Otis Redding fill the sleek,dark space while Chance Welton tendsbar. Mason jars crowd the counter,stocked with expected ingredients—olives, cucumbers, strawberries—andmore unusual ones, like watermelon,red bell pepper, jalapeño and sage.

“Whatever’s in season we try topull from New Leaf [CommunityMarket] and make something creativearound those ingredients,” saysWelton, who has been with Motivsince February 2012.

Fresh fruits, vegetables and herbsgo straight into drinks as well as intohouse-made simple syrups (a coconutmilk syrup, for example, gives naturalcreaminess to Piña Coladas) and infu-sions (think: lavender ginger-infusedApplejack brandy). From the sugar tothe mixers, nothing on this bar is arti-ficial. “We don’t even use bleachedsalts,” says Welton. “We get high-quality Himalayan pink salt or blacklava salt to do our margaritas and[similar] drinks.”

The mantra for this bar is “nothingbut the best,” and that applies to thespirits it stocks, as well. They boastone of the largest selections in townwhen it comes to tequilas andScotch/whiskey/bourbon/ryes, andthey don’t waste time on wellliquors—or even first shelf varieties.The quality is such that, “with the

tequila and Scotch side, most of it isstuff you just want to drink neat,”adds Welton.

But when a cocktail is calling yourname, the lounge has plenty ofenticing creations to choose from. Theever-evolving menu is comprised ofinventive specialty drinks and timelessclassics with original twists. TheSoquel Sour ($8) is a shining exampleof the latter, bringing flavors likehoneycomb and lavender to the tradi-tional whiskey sour.

The Mez-Cali ($9) could fall intoeither category: In true Motiv fashion,the drink is crafted around an abovepar spirit—smoked, organic DelMaguey MezCal Vida tequila. It’shandcrafted, smooth and unique, andcomplemented in the cocktail withlime, agave nectar, golden ginger,black sea salt and paprika. Frosty andrefreshing with a subtle smoky after-taste, it’s like the sexier, more maturecousin of the margarita. (This is the

drink Welton orders when he’s notworking, if that’s any indication of justhow good it is.)

Despite the lounge’s high caliberlibations, and because a) this is acollege town and b) the downstairsportion of the establishment is some-what of a club scene, Welton and theother skilled bartenders do still getorders for vodka Red Bulls and otherrun-of-the-mill drinks. To a mixolo-gist with a culinary background, as isWelton’s case, this is a slightly sacrile-gious request. “I say, ‘Well, before wejump to that, if you want somethingsweet and energizing and awesome,we can do other things,’” Welton says.He says it’s heartening to watch aspatrons warm up to the idea ofquality drinks—a process that’s accel-erated by watching the pros at work.The creation of each cocktail is agracefully orchestrated performance;the result is a skillfully crafted workof drinkable art.

“A lot of times when you’re reallygoing and in your zone makingspecialty cocktails, the whole half ofthe bar that’s in front of you will bequiet—just analyzing and seeingwhat’s going on,” says Welton. “Itbecomes a show, and people can be apart of it. They can see it and knowwhat’s going in their cocktail.”

110 Pearl Alley, Santa Cruz, 429-8070, motivsc.com. Happy Hour isMonday-Friday, 4:30 – 7:30 p.m., andfeatures $5 burgers with fries, $5 tacos(comes with three tacos with your choiceof fish, steak, sweet potato, or chicken),and $6 specialty cocktails.

Liquid Therapy


Tortilla Flats

Holiday food festvals

4616 Soquel Dr Soquel CA 95073831-476-1754

tortillafl atsdining.com

Tortilla Flats has served goumet Mexican food for over 30 years on the Central Coast. In addition to our exstensive menu we offer a an exten-sive menu, vegetarian specialties, house made desserts and our fabulous Original Margaritas

Nov. 23-25 Dec 12 -16 Dec 28-31

TapasOlé MoleTapasApp

MexicanFusion

A selection of regional

Moles

App

MexicanFusion

Handcrafted, award-winning wines:

• Chardonnay from our certified organic vineyard

• Pinot Noir • The famous Bordeaux blend, 'Alloy'

Select winegrapes, rich with flavor!

Come Visit Us!At the Winery in the MountainsOpen Saturdays 12-5, near Miller Cut-off & Old San Jose-Soquel Rd.

(near Summit Rd.) (408)353-2278

At the Surf City Tasting RoomOpen Thurs–Sun., 12-5

402 Ingalls St., Santa Cruz, (831)466-0559

A Leader in Organic and Sustainable Vineyard & Winery Practices | (408) 353-2278 • www.silvermtn.com

32 l food & wine

Fall in love with these local liquid delights

Flight of the Pearl MartinisWith Bar and Beverage Manager Patrick Crook atthe helm, the beloved, long-standing ShadowbrookRestaurant is keeping up with (and racing ahead of)the cocktail times. Infusions, in-house concoctions,herbs from the on-site garden, regional produce andclassic-style glassware come together to form a cock-tail list worth perusing. Luckily for thosewho can’t make up their minds, there is theFlight of the Pearl Martinis ($16)—fourmini martinis made with fresh, rotatingseasonal ingredients. “The key to this restau-rant is [that] people propose here, they havetheir birthdays, weddings and anniversarieshere,” says General Manager Rob McLaughlin,“so we already have the bar set high. Peopledon’t want a normal experience when theycome here.” And just like the restaurant itself,all of the drinks—but especially this strikinglypresented martini foursome—are anything butaverage. 1750 Wharf Road, Capitola, 475-1511,shadowbrook-capitola.com. | EL

Quarter After FiveA drink of this complexity—so balanced, somysterious, and so, so tasty—could only comefrom one place: 515 Kitchen & Cocktails, thespeakeasy-esque bar in Downtown Santa Cruzwhere every drink’s deliciousness is matched onlyby its quirkiness. The Quarter After Five (get thereference?) is comprised of nothing but spirits(Bulleit bourbon, Verve coffee-infused liqueur,ginger liqueur, cynar and bitters) but is seriouslysmooth and dangerously delightful ($10). The factthat it’s reminiscent of a Manhattan is fitting to thebar’s devotion to the classics. “We want to intro-duce people to classic cocktails with our owntwists, as well as further the development of cock-

tail culture in Santa Cruz, and in general,” says BarManager Ethan Samuels. The bar sources fresh,local ingredients and is always cooking up home-made mixers like infusions, syrups and gingerbeer—ensuring the drinks are not only luscious,but also of the highest quality. Happy hour is sevendays a week from 4 to 7 p.m. 515 Cedar St., SantaCruz, 425-5051, 515santacruz.com. | EL

The HurricaneRevel in the Mardi Gras spirit anytime ofthe year with Louie’s Cajun Kitchen andBourbon Bar’s signature cocktail. Pair the

rum-based beverage with some of therestaurant’s Cajun culinary stylings for atruly N’Awlins experience ($9). 110 Church St., Santa Cruz, 429-2000, louiescajunkitchen.com. | EL

Tequila Tastings“Welcome to the Tequila Dojo,” says ScottCook, bar manager of Little Tampico’s brand

new Tequila Bar, with a bow. The new addition tothe Soquel Village restaurant boasts 83 differenttypes of tequila, with two-ounce pours rangingfrom $5.50 to $80 apiece. Cook’s truepassion, he explains, is tequila educa-tion, and his Tequila Dojo is a sort ofclub that allows patrons to eventuallyearn a black belt in tasting. Housemargaritas are made with freshlysqueezed lime, Cook’s own homemademix, two-ounces of a tequila of choice,and only five drops of sour mix. 2605 Main St., Soquel, 475-4700, littletampico.com. | LAUREN SCHIFF

That’s The Spirit

>>

Liquid Therapy


Lunch • Dinner • Appetizers • Specialty Cocktails

Happy Hour

Mon-Thurs. 3-6pm

SpecialtyCocktails, Draft

Beer

Wine &Appetizer

Specials

Food: 11am-9pm Fri/Sat 10pm Drinks: 11am-late.

(831) 600-7068 • 3910 Portola Dr. Santa Cruz

34 l food & wine

Santa Cruz Mountain Brewingowner and brewer Emily Thomaswas raised with an appreciation

for organic food and drink and hasworked that concept into the way sheand the SCMB team brew beer: it’s100 percent organic, but also tasty andcreative. We sat down with her tolearn more about the brewery’s influ-ences, vision and more.

WHAT DREW YOU TO BREWINGORGANIC BEER? When I first startedhome brewing, Seven Bridges had juststarted their cooperative [in 1997] andthey sold organic ingredients. Westarted brewing with all organic hopsand organic malts. Hops in particularoften has a lot of pesticides in it, sohaving that ingredient be organic was

important for us. Operating a sustain-able brewery is also a priority.

HOW DOES THE BREWERYFUNCTION SUSTAINABLY? It’sreally about what you do with yourwaste after brewing. We take all ofour spent grains—it takes about 500pounds of barley to make one of ourbatches of beer—and all of that goesto the woman [Rebecca King] whoruns Garden Variety Cheese down inRoyal Oaks. She uses all the grainand, in turn, we grow our organichops on her farm.

WHAT ARE THE DRIVING IDEASBEHIND THE ORGANICBREWING MOVEMENT? Not usinggenetically modified ingredients is

probably the biggest part of it. Themovement is spurred by people whothink it’s important to know whatyou put in your body. Also, for along time you didn’t have to useorganic hops when brewing beer forit to be called organic, and that kindof defeated the purpose.

WHAT ARE YOUR MOSTPOPULAR BEERS RIGHT NOW?Our India Pale Ale and Amber Ale arethe biggest sellers. Then we also do“crazy beers.” We usually have three tofour seasonals. We get a lot of great feed-back for our Olallieberry beer and wehave a Horchata Pale Ale. We can kindof be as creative as we want because weonly make 200 gallons at a time.

WHAT IS NEXT FOR SANTA CRUZMOUNTAIN BREWING? We’reworking on a new, local businessventure that’s still a bit hush-hush,but it really emphasizes pairing beerwith food and ways to use beer infood preparation, so that’s exciting.… That being said, we haveannounced that we will be hostingtwo sessions of the Twisted Tasting,[on] Feb. 16 [2013]—an amazingevent that takes place at the Top ofthe Ritt [in the Rittenhouse Building]during San Francisco Beer Week.[They’re] the wildest, most innovativebeers paired with the most extremelocal food scene.

402 Ingalls St., 425-4900, scmbrew.com.

Why Organic? Emily Thomas explains

Santa Cruz Mountain Brewing’s

eco-friendly ethos By Joel Hersch

Liquid Therapy

The Baltic Porter:Uncommon Brewers Availableat The Parish Publick House, thisdark and smooth, award-winning alecomes on with some intensity butquickly balances out. Brewed withlicorice root and star anise, the ingre-dients give it a smoky chocolate maltcharacter. This unfiltered, unpasteur-ized, organic beer packs a wallopwith a 7.8 percent alcohol by volumebut has a surprisingly light body.

Comes in a 16 oz. can for $6 and isserved in a snifter (see photo).

1892 Smoked Ale: BoulderCreek Brewery The 1892 (theyear Boulder Creek’s first fire depart-ment was established) is brewed inthe style of a Scottish ale, with itslayering of caramel flavors, rich, fullbody, and smoky flavor, whichcomes from brewing with smokedmalt. It has a 6.1 percent alcohol by

volume and a low bitter count, atjust 22 International Bittering Units(IBU) The brewer suggests pairingthis beer with a hearty stew. Pints $5;pitcher $16; happy hour pints $3.00;happy hour pitchers $12.

ABC Pale Ale: SeabrightBrewery The experimental ABC isbrewed with Apollo, Bravo andColumbus hops and Munich Malt.It’s a medium-bodied, easy-to-drinkbeer with amber and copper colorsand a citrusy flavor. This is a primebeer for when you’re in the mood tohave more than a few, with its 6.2percent alcohol content and lowbitter units, at 35 IBU. Pint $5;pitcher $12; happy hour pints;$3.00; happy hour pitchers $7.

Sante Adairius RusticAles: 831 IPA This golden-colored, unfiltered IPA is made withMagnum, Columbus and Citrus hops,giving it a variety of distinct aromas—most prominently grapefruit and mari-juana. It has a high bitters count at 75IBU and also packs a punch with 7.2percent alcohol content. Suggested bybrewer to pair with a Tacos Morenoburrito. Pint $5.

The Amber Ale: Santa CruzMountain Brewing One of thebrewery’s flagship organic beers, theAmber Ale is a medium-bodied,copper-colored brew that pairs wellwith most foods. Its blend of caramelmalts, light hops, and a 5 percentalcohol by volume gives the Amber arich, balanced flavor. 26 IBU. Pints$5; Happy hour $3.50. Also avail-able in 22 oz. bottles for $4.75. | JH

36 l food & wine

231 Esplanade, Capitola Village(831)476-2263

Happy HourEveryday 3–6pm

$3 Beer

$4 House Margaritas

1/2 Off Appetizers

New $5 BBQ MenuChicken WingsTri Tip SandwichBacon Wrapped Sausage$3 during Happy Hour

Fridays & SaturdaysMusic from Local DJs9pm–Close

TEQUILA TASTING All Day Everyday!

OPEN ALL DAY for Lunch and Dinner!

Must-Try

Brews5Liquid Therapy


BUNNYSSHOES

1350 Pacific AveDowntown Santa Cruz

BUNNYSCLOTHING

& GIFTS 1349 Pacific Ave

Downtown Santa Cruz

BUNNYSSHOES

BELLA FIORIHATS

7000 Soquel Dr.Aptos

(831) 421-0507841 Almar Ave, Santa Cruz, CA(located on the corner of Mission St. Safeway Complex)

Open 11am–2am

Kitchen open till midnight

• GREAT FOOD • • GREAT DRINKS •• GREAT TIME! •

The Best Damn Bar Food In TownFeaturing:

www.theparishpublickhouse.com

Happy Hour 4-6 & 11-MidnightDaily – All Day Sunday

Maiden Wings (choice of Buffalo, Honey Stung Buffalo, Tangy Garlic, Teriyaki, or Run tothe Hills Hot ) served with crisp celery sticks and blue cheese dressing – 8

Dixie Pickles Crisp dill pickle spears coated with our homemade beer-batter and fried.Served with Ranch dressing – 7

Hangover Helper Two Over Medium fried eggs, avocado, bacon, American cheese,

and Mayo on grilled sourdough – 8

The Belushi – Not approved by the AHA. A stuffed half pound-er with blue cheese,

bacon, Aged Irish cheddar, and American cheese. Then we beer batter it, deep fry it, and

wish you all the best – 14

38 l food & wine

Choice of:Roasted Duck and

Goat Cheese Quesadilla

Bacon Cheddar Angus

Burger and Fries

Fish Tacos with

Black Beans

Grilled Cheese and Fries

with swiss, brie and

caramelized onions

$595

Breakfast | Lunch | Dinner | Everyday 8am-9pm

1102 Pacific Avenue | Downtown Santa Cruz

420-0135 | www.hoffmanssantacruz.com

Mini Bennie:Egg ben-addict

with 1 egg

and potatoes

including…

Passport Day Four times a year, the SantaCruz Mountains Winegrowers Association inviteswine lovers and rookies, alike, to pick up a“passport” and take off on a journey to visit thewineries that call our appellation home. The nextPassport Day will be Saturday, Nov. 17, whenone $45 passport (available at most participatingwineries while supplies last) gets the holder acomplimentary tasting at each involved winery.How many stamps will your passport boast? Visitscmwa.com for more information. | EL

Organic Wine Trail of theSanta Cruz Mountains There’s a lotmore to creating a certified organic wine thansimply avoiding pesticides. The process oforganic certification is a rigorous (and honorable)undertaking—and one worth celebrating. To doso, take a jaunt down the Organic Wine Trail ofthe Santa Cruz Mountains, which was created asa way to recognize CCOF-certified vineyards inour own backyard. The three current stops onthe trail are Cooper-Garrod Estate Vineyards,Silver Mountain Vineyards, and Alfaro FamilyVineyards & Winery. Visit organicwinetrail.orgfor more information. | KELLYANN KELSO

Surf City Vintners There’s somethingspecial in the air at the Swift Street Courtyard, onSanta Cruz’s Westside—and it’s not just thewafting ocean smells from West Cliff Drive or themouth-watering aromas from Kelly’s FrenchBakery and El Salchichero butchery. It’s the elec-tric energy of 13 wineries and tasting roomscozied up together in one small area, servingunique and memorable local wines to a constantcrowd of visitors. Known collectively as Surf CityVintners, the coalition of neighborly winemakersis shaking up Santa Cruz wine culture andmaking our city (and the Westside, in particular)an irresistible wine-tasting destination in its ownright. The group has a few notable events comingup, so prep your palate and pick your designateddriver. The Art & Wine Bazaar on Friday, Nov.23, which is a benefit for the Walnut AvenueWomen’s Center, will feature local art and winetasting, with artwork available for purchase. Also,Surf City University will open its winter semesterwith a fun, informal class on Sparkling Winestaught by Barry Jackson of Equinox ChampagneCellar on Sunday, Dec. 2, followed by a newclass each month through March 2013. Studentswill receive a “diploma” in sip-ology. Visit surfci-tyvintners.com for more information. | EL AND KK

Liquid Therapy


465-1105 • 1710 Brommer St., Santa Cruz438-2567 • 95 Mount Hermon Rd, scotts Valley

Breakfast – Lunch – Dinner

40 l food & wine

Pelican Ranch Winery: Pinotage, 2010Luscious flavors of black cherry, loganberries andblackberries make this a very drinkable wine for anyoccasion. Aromatic undertones round out the deli-cious experience. Winemaker Phil Crews and hiswife Peggy are justly proud of this unusual SouthAfrican varietal—made from grapes grown in theShenandoah Valley. ($30) 102 Kennedy Drive, Capitola,426-6911, pelicanranch.com.

Silver Mountain Vineyards: Alloy2006 One of the most popular wines in the area,Silver Mountain’s winemaker Jerold O’Brien won adouble gold in this year’s Santa Cruz MountainsWinegrowers Association’s commercial wine compe-tition for this vibrant and complex Bordeaux blendof Cabernet Sauvignon, Merlot, Petit Verdot, andCabernet Franc. ($28, with 15 percent discount on acase) 402 Ingalls St., Santa Cruz, 466-0559, silvermtn.com.

Windy Oaks Estate Vineyards &Winery: Pinot Noir Terra Narro 2009It’s hard to pick a particular Pinot from the eight orso different ones made at Windy Oaks by JimSchultze, but the reasonably priced estate TerraNarro is superb. This ruby beauty is a greateveryday drinking wine. An enticing earthyaroma—plus cherry and red berry on thenose, as well—and flavors of spice andpepper all add to its intrigue. ($29) 550 Hazel Dell Road, Corralitos, 786-9463, windyoaksestate.com.

Muns Vineyard: Syrah 2009 Thissexy Syrah with a silky mouthfeel is not forthe faint of heart. Full bodied and burstingwith rich fruit aromas of blackberry andplum, this gorgeous wine is awash with char-acteristic Rhône meatiness. Flavors of choco-late, coffee, allspice and vanilla make this aperfect wine to drink anytime. It’s made byexpert winemaker Ed Muns. ($25) P.O. Box1877, Los Gatos, (408) 234-2079,munsvineyard.com.

Pleasant Valley Vineyards:Austin Craig Zinfandel 2009 Big,bold, luscious and deliciously good, this sinfulZinful is packed with flavors of raspberry,blackberry, cherry and ripe plum. WinemakerCraig Handley makes truly superior wine—and always from the best grapes. With itstypical jammy fruit and peppery notes, thisbeautiful Zin is a treat for the mouth. Visit thewinery to try the rest of Handley’s fine wines.600 Pleasant Valley Road, Aptos, 288-0074,pvvines.com.

Sones Cellars: Canción del Mar2010 A delightful blend of Pinot Gris, Viognierand Sauvignon Blanc made by experiencedwinemaker Michael Sones. White peach, quinceand jasmine—with a touch of pippin apple andtoasted almond—make this beautiful wine agood choice to pair with many different kinds offood. 334-B Ingalls St., Santa Cruz, 420-1552,

sonescellars.com

Sarah’s Vineyard: Chardonnay I wellremember the first time I tasted Sarah’s Vineyard

Chardonnay—at an event in Los Gatos severalyears ago—and it impressed me greatly. The2009 Santa Cruz Mountains Chardonnay hasaromas and flavors of ripe apple and pear, with atouch of lemon and light oak, so it’s delightfullycrisp and drinkable without being overly buttery.($26) 2005 Hecker Pass Highway, Gilroy, (408) 847-1947.

Alfaro Family Vineyards& Winery: Viognier 2011 Viognier is oneof my favorite wines and winemaker RichardAlfaro makes a lovely one—full of floral notesand with flavors of ripe apricots and peach pie.Full bodied and dry, this wine pairs particularlywell with spicy food, but I love of glass of it juston its own. ($20) 420 Hames Road, Corralitos, 728-5172, alfarowine.com.

Bonny Doon Vineyard: Riesling2006 Vibrant and vivacious, this Riesling—named Riesling to Live—really tickles the tastebuds. Made in the traditional méthode champ-enoise style, it has all the bubbly fun of primechampagne. Packaged in an upbeat style with abeer-cap top and purple ribbon, this Riesling canbe opened up to celebrate any occasion—or justto make you feel happy. ($35) Bonny DoonVineyard, 328 Ingalls St., Santa Cruz, 425-4518, bonnydoonvineyard.com.

Trout Gulch Vineyards: SauvignonBlanc 2010 Winning a well-deserved doublegold in this year’s Santa Cruz MountainsWinegrowers Association’s commercial wine

competition, this flinty wine has beautiful aromasof citrus and cut grass followed by opulent grape-fruit, kiwi and gooseberry flavors. Dry and fruityfresh, winemaker Gerry Turgeon’s Sauvignon Blanc is an excellent buy. ($18) 427 Swift St., Santa Cruz (in the Equinox Champagne tasting room), 471-2705, troutgulchvineyards.com.

By Josie Cowden


2009 Beauregard

Chardonnay Metallique

Reg 25.99 Now Only 14.99

2009 Vine Hill Pinot Noir

Santa Cruz Mountains

90 Points Wine Enthusiast


2008 Crumbre Syrah

Santa Cruz Mountains,


42 l food & wine

Celebrating twenty years

831.457.1677www.gabriellacafe.com

www.warginwines.com 831.531.8108

Home of theFairy WineMother

Open 1stSaturdays at 328 Ingalls –Cellar (facing NewLeaf Parking Lot),Festivals, and byAppointment!$3 Tastings

Home of theFairy WineMother

Open 1stSaturdays at 328 Ingalls –Cellar (facing NewLeaf Parking Lot),Festivals, and byAppointment!$3 Tastings

Join us for our upcoming“Holiday Party Planning

& Sparkling Tasting”November 3rd.

For more information:

As the enjoyment of wine continues toincrease and wine-tasting trips becomeever more popular, it’s not surprising that

new wineries and tasting rooms are constantlyspringing up.

One of the newest on the local scene is theCorralitos Wine Company, which opened atasting room in March of this year. Set deep intoa hillside, it has a naturally cool and even cave-like temperature—perfect for storing wine.

The Corralitos Wine Company really beganin 1999 when a group of friends got together atharvest to bottle the fruits of their labor. As theycontinued doing this over the years, their skillsimproved like fine wine. Initially limited toonline sales, the group thought they should getmore serious and market their efforts, so theyformed their own business in 2007—and theCorralitos Wine Company was born. Foundedby vintner Rob Marani and seven other dedi-cated winemakers, they are now making fourexceptional wines—Pinot Noir, Chardonnay,Syrah and Merlot.

Jerry Starr (pictured right), co-founder anddirector of sales and marketing, is thrilled to be

part of the new company. As a certified somme-lier, he appreciates good wine and is happy to beworking in the tasting room at weekends.

“We have the most unique tasting roomanywhere,” says Starr. “Besides being one of thesmallest tasting rooms I have managed, and oneof the most intimate, it’s in the unlikely—butvery conveniently located—kitchen of StoreMore America in Aptos on the frontage roadbetween Rio Del Mar and Freedom Boulevard.It’s one of the most accessible tasting rooms inthe area—kind of like Surf City Vintners. It’seasy to get to and we have excellent wine.”

Grapes are sourced from Deer ParkVineyards, by the Rio Del Mar Boulevard exit offof Highway 1, and elsewhere also, but moreestate vineyards have been planted for thefuture. The Corralitos Wine Company is alreadyturning out some impressive wines, and it’s onthe cards they will get even better.

9687 Soquel Drive, Aptos, 709-1500, corralitoswinecompany.com.

Uncorked In AptosCorralitos Wine Company brings a unique wine tastingexperience to Aptos By Josie Cowden

Liquid Therapy


livia Teutschel’s interest inwine, mingled with a desireto study agriculture, tookher to Cal Poly, San LuisObispo in 2005 for an agri-

culture course that includedwinemaking and viticulture—the

perfect blend of what she was after. Hailing fromAptos, Teutschel grew up surrounded by wineriesin the Santa Cruz Mountains. Her aunt and unclelive in Soquel and are wine club members ofSoquel Vineyards, so as soon as she turned 21,she went with them to taste their wines.

“My aunt and uncle introduced me to [SoquelVineyards owners] Peter and Paul Bargetto, andthey realized I was interested in wine, so theyeventually offered me a job. In November 2010 Istarted pouring regularly on weekends,” Teutschelsays, adding that she was glad of the opportunityto learn more about wine.

But then another opportunity arose early in2011 to go and work a harvest in New Zealand atVavasour Winery in Marlborough’s AwatereValley—an invaluable experience to do hands-onwork in the vineyard.

Whilst in New Zealand, Teutschel, now 25,learned there was a job opening at BargettoWinery in Soquel as a lab technician and oenolo-gist. (Peter and Paul Bargetto of Soquel Vineyards

are relatives of the Bargetto Winery owners, butthey are two different wineries.) “I applied fromNew Zealand,” Teutschel says, “went for an inter-view when I came back from New Zealand inMay 2011, and they gave me the job.” In May2012, she became assistant winemaker to MichaelSones at Bargetto Winery.

“Michael is definitely a driving force [of thewinery],” Teutschel says of the head winemaker.“He has a wealth of knowledge and I’m learning alot from him. And I love the Bargetto family—they have been going for so long.” Meanwhile,Teutschel continues to pour wine on the week-ends at Soquel Vineyards. “I’m kind of a worka-holic,” Teutschel says, “so it all works out.” Butthe icing on the cake was making her very ownwine at Soquel Vineyards—a 2011 Olivia’sReserve called O’s Chardonnay, Edna Valley.

“Soquel Vineyards gave me full reign to makemy own wine, and I wanted to make it as close tothe original grape flavors as possible,” she says ofthe Chardonnay.

“I’m very happy doing what I’m doing,”Teutschel adds. “And maybe one day I might startmy own brand or have my own winery.”

Olivia Teutschel’s wine is available at Soquel Vineyards,8063 Glen Haven Road, Soquel, 462-9045, soquelvineyards.com.

Winemaker To Watch Olivia Teutschel joins the ranks of local vintners By Josie Cowden

Liquid Therapy

44 l food & wine

featuring WOOD-FIRED pizzabuild-to-suit or combinations vegan option • organic salads homemade soups and desserts beer and wine to dine-in or TAKE OUT

ping-pong • checkers • smiling faces!

eat and be happy

537 seabright ave santa cruz • www.engferpizzaworks.com

call 429.1856 hoursTuesday – Sunday 4:00 to 9:30pm-ish

WOOD-FIRED PIZZA • ORIGINAL RECIPE SAUCES • HANDMADE DOUGH

New!Gluten

Free

AMERICANAQUARIUS AT THE DREAM INN175 West Cliff Drive, Santa Cruz,460-5012, dreaminnsantacruz.com.An American bistro that featuressustainable seafood, local, organicproduce and an impressive selectionof local wines, as well as those fromMonterey and San Luis Obispo coun-ties. Enjoy the stunning view andrelax in the cool atmosphere.

BROWN RANCH MARKETPLACE3555 Clares St., next to the CapitolaMall, brownranch.com. Here you’llenjoy a plethora of fabulous optionslike August Moon Sushi Café, CrownCafé Deli & Catering, Fresh Choice,Jamba Juice, Mayflower Chinese,Taqueria Tepeque, Trader Joe’s, YogurtExpress, and Zizzo’s Coffee.

CAFÉ CRUZ 2621 41st Ave., Soquel,476-3801, cafecruz.com. A hit withlocals and travelers, Café Cruz standsout for its commitment to servingsome of most creative continentalcuisine you could imagine. Locavoresand foodies take note that they incor-porate local, healthy ingredients thatare sustainably sourced. Coupled witha superior wine list, it makes this culi-nary haven, well, a haven. Take a look

at their wines from local wineriessuch as Soquel Vineyards, Beauregard,Hunter Hill and more.

THE CREPE PLACE 134 SoquelAve., Santa Cruz., 429-6994,thecrepeplace.com. This belovedestablishment has been serving up—you guessed it—delectable crepessince 1973. Unique, lodge-like décorimbues the Crepe Place with instantcharacter, and the outdoor garden is apeaceful place to dine or enjoy amasterful cocktail. An extensive selec-tion of single malts and an AbsintheNight every Tuesday makes the bar apopular destination for those whoappreciate fine spirits.

CROW’S NEST 2218 East CliffDrive, Santa Cruz. Call 476-4560,crowsnest-santacruz.com. Lively,happening and situated right on thewater—this is the perfect Santa Cruzdining experience. Check out theircomedy night, and you won’t bedisappointed. The stellar menu isdefined by variety—fresh seafood,steaks, chicken and stellar appe-tizers. It also boasts an in-houserotisserie and a large salad bar, plushomemade desserts.

HINDQUARTER BAR & GRILL303 Soquel Ave., Santa Cruz, 426-7770, thehindquarter.com.Hindquarter’s Smoky Platter has a bitof everything, including Chicagobaby back ribs. The restaurant boastsmore than a few specialties: agedAngus top sirloin steaks, catch-of-the-day fish, live Maine lobster,pastas, burgers and steak-cut frenchfries are among them. All theirquality meats are house smoked.Enjoy their wine list, which featureslocal picks from Bonny DoonVineyards, Storrs Winery and more.

IDEAL BAR & GRILL 106 Beach St.,Santa Cruz, 423-5271, idealbarand-grill.com. Fish, steaks and pasta dishescome alive here at a venue with someof the best views in town. You’ll appre-ciate their fantastic specials, karaokeand happy hour.

LINWOOD’S BAR & GRILL ATCHAMINADE RESORT & SPA 1Chaminade Lane, Santa Cruz, 475-5600, 800-283-6569, chami-nade.com. Linwood’s Bar & Grill has aselection of appetizers, sandwiches,salads, light fare and entrees. Livemusic some weekends. It’s where thelocals go when they want to really treatthemselves to something special. Try

the Roast Pork Tenderloin with drychili rub, mango glaze and anchovinaigrette ($24).

PARADISE BEACH GRILLE 215Esplanade, Capitola, 476-4900,paradisebeachgrille.com. Consideredone of the best restaurants in Capitola,this culinary paradise overlooks thestriking Monterey Bay. You’ll findinfused flavors of the Hawaiian Islandshere as well as authentic Californiacuisine. Some delicacies include anamazing array of fish entrees and meatdishes as well, all purchased fromsustainable, hormone-free sources. Theextensive local wine list is a plus—soare the great martinis.

THE POINT CHOPHOUSE &LOUNGE 3326 Portola Drive, SantaCruz, 476-2733,thepointchophouse.com. This popularand affordable steakhouse offersseafood, chicken and pasta, and soupsand salads are included with entrées.The restaurant is equipped with a fullbar and big-screen TV. Better still isthat The Point features the finestCalifornia wines and boasts nightlydinner specials. Great place for an easymeal. You’ll be impressed.

Listings


1700 Portola Dr, Santa CruzOpen 7 days a week 11am-8pm

479-3299 AlohaIslandgrille.com

175 West Cliff Drive

Santa Cruz, CA

831.460.5012

jdvhotels.com/aquarius

SUS

WE YW Y

HTSHTHTSTS

$25 3-course menu

$15 bottles of local

“BIG HOUSE” wine

TAP UTATA U

Served daily

in the lounge

from 3:30 p.m.

Live jazz &

drink specials

from 6:30 p.m.

46 l food & wine

Freedom Meat Lockers160 Hi Grade Lane • Freedom • Tues–Sat 9–6

Easy to find – only 10 minutes from Santa Cruz

831.724.4355 freedommeatlockers.com

AWARDED

BEST HAM IN THE NATION 2011

& BEST in State

5 years in a row!

It’s TurkeyTime!Order Now!Our family run butcher shop proudly offer the best inFresh, Smoked, Brined or Wine n’ Spice Marinatedturkeys.

Our Award Winning smoked Ham can be orderedsliced, tied and honey glazed as well as whole or 1/2.

We also feature Prime-Rib which can be cut n/ tied &seasoned, 3rib, or 4rib.

For Thanksgiving

REBECCA’S AT THE TANNERY1060 River St., Ste. 112, 426-3353,rebeccasatthetannery.com. Located inthe innovative Tannery Arts Center,among inspired artists in myriadmediums, Rebecca's at the Tanneryserves breakfast, lunch and dinner.The inimitable Rebecca's MightyMuffins are available here fresh dailyalong with breakfast burritos, freshsalads, and light bites for dinner. Therestaurant features an espresso bar,beer and wine, as well as awelcoming ambience and a WiFinetwork for customers. You mightcome for the delicious food, butyou'll stay under the elevated roofjust because it's beautiful.

SEVERINO’S BAR & GRILL 7500Old Dominion Court, Aptos, 688-8987. The refined yet comfort-able setting complements the award-winning menu, which featuresseafood, pastas and a variety of meatdishes. Severino’s is open for break-fast, brunch, lunch, dinner and happyhour. We recommend the StuffedChicken with prosciutto, Swisscheese, and basil ($18.99).

SHADOWBROOK RESTAURANT1750 Wharf Road, Capitola, 475-1511, shadowbrook-capitola.com.This well-known “elegant andcomfortably casual” restaurant sits in

a romantic setting and is reached bya cable car, or by walking throughthe spectacular garden. The bar areawith the fireplace is the ideal fordrinks and small bites such asgourmet pizza, a steak sandwich orpasta. Be sure to check out theirspecials as well as an extensive list ofimported and local wines. Try: Steakand Scampi ($32.95).

WINGSTOP 845 Almar Ave., SantaCruz, 454-9464, wingstop.com. It’s allabout chicken wings—tasty ones atthat. Take your pick from a wide varietyof wings and sauces. Check out thecampus special, no doubt a winningoption for hungry university students.

WOODIE’S CAFÉ 25 MunicipalWharf, Santa Cruz, 421-9410.Inspired by the Woodie’s on theWharf event, Woodie’s Café is fun,casual, affordable and located on thebeautiful Santa Cruz MunicipalWharf. Order up anything from KillerBurgers and Righteous Ribs toScreamin’ Starters and Epic Entrees.

ZACHARY’S RESTAURANT 819Pacific Ave., Santa Cruz, 427-0646. Alocal gem among “greasy spoons”everywhere, Zachary’s is the perfectspot. The omelets may be impressive,but actually, everything on the menuhere is pretty dynamic—and boun-tiful. Try Mike’s Mess ($10.95).

ZELDA’S 203 Esplanade, Capitola,475-4900, zeldasonthebeach.com.Enjoy happy hour, comedy, musicand prime rib night. You’ll also wantto check out their incredible selectionof seafood as well as their meatdishes. Consider ordering this one:Grilled Honey Salmon ($22).

ASIAN AKIRA 1222 Soquel Ave., SantaCruz, 600-7093, akirachefs.com. Thenewest hotspot in midtown, Akirawas recently opened by DustinMurata and Greyson Leek formerly ofSushi Garden. Akira is open 11 a.m.to 11 p.m. everyday and offers anextensive vegetarian menu and vastselection of rolls for everyone.

CANTON 900 41st Ave., Santa Cruz, 475-8751, cantonsan-tacruz.com. Specializes in Cantoneseand Szechuan cuisine withMandarin, Thai, Vietnamese, andJapanese offerings. Family recipesmake flavorful use of fresh ingredi-ents. Vegetarian-friendly. Choicebeer, wine, and sake selections.Happy Hour is from 3-6 p.m. dailyand all day Wednesday with $3drinks and appetizers. Free WiFi.

CHARLIE HONG KONG 1141Soquel Ave., Santa Cruz, 426-5664,charliehongkong.com. Continuallyvoted Best Meal For A Deal in GT’sannual Readers Poll, Charlie HongKong wins points for its “organicAsian street food.” Plus: you get quitea bit for your buck—organic veggiesand savory meats. Their Vietnamesesandwiches are not to be missed. Takenote: the noodle and rice bowls arevegan-based. We recommend theGado Gado—a stir-fried organicveggie medley with mushrooms,black bean sauce and spicy peanutsauce ($6.25).

GEISHA 200 Monterey Ave.,Capitola, 464-3328. One of the fewcompletely sustainable sushi restaurants in the country, Geisha’smindful take on sushi preparation isremarkable—but so, too, are theinventive choices you’ll discoverhere. The charming décor is just anadded bonus.

MAYFLOWER CHINESERESTAURANT 3555 Clares St.,Capitola, 476-4688. One of the bestthings about Mayflower is their abilityto cook truly authentic Chinesecuisine without the use of MSG. You’llbe impressed by the vibrant and deli-cious flavors used. Try: Sweet & SourPork ($9.70).

Listings

48 l food & wine

• Grass-fed, grass finished beef fromN-A Ranch in Santa Cruz

• Pasture raised pigs from Devil’s Gulch Ranch in Nicasio

• Pasture raised coastal lamb from MarinSun Farms in the Bay Area Food Shed

• Only locally sourced & local seasonalorganic ingredients

• Custom sausage blend, custom cutting& cured meats

Open every dayLunch & DinnerTake Out Orders

Thai DinnerFor 2 Under $25

HWY 1exit Bay/Porterto Soquel Drive

(831)) 462-50515050 Soquel Drive.Soquel, near Porter St.www.sawasdeesoquel.com

MAY’S SUSHI 1800 Soquel Ave.,Santa Cruz, 427-0201. From its cutsof sashimi to generous rolls, May’sstands out. This is a great local spotthat continues to win raves. Eat this:Dragon Roll ($12.95).

MOBO SUSHI 105 River St., SantaCruz, 425-1700, mobosushirestau-rant.com. One of the best sushi spotsin the area, Mobo offers up a hugevariety of selections includingamazing vegetarian rolls. A great localportal with ample seating and anoutdoor patio. Beyond sushi, you cannosh on the impressive Japanese foodfound here.

PACIFIC THAI 1319 Pacific Ave.,Santa Cruz, 420-1700. pacificthaisan-tacruz.net. Reasonably priced Thaifood with a more local sensibility,including excellent boba teas andprompt service for take-out. Checkout “Thai Tuesdays”—take $1 off allThai teas.

SABIENG THAI CUISINE 1218Mission St., Santa Cruz, 425-1020.Solid, filling curries and noodle disheswith all the traditional favorites and achoice of Thai beverages.

SAWASDEE THAI CUISINE 5050Soquel Drive, Soquel, 462-5051,sawasdeesoquel.com. Husband-and-wife owners Bill and Dee Hongmanee,

both born in Thailand, have drawnfrom every region of Thailand tobuild their menu, including someunusual additions like pumpkin redcurry. A must-visit for people whothink they have sampled everythingThai food has to offer.

SUSHI GARDEN 820 Bay Ave.,Capitola, 464-9192; 1441 Main St.,Watsonville, sushi-garden.com.Traditional nigiri is served in plentifulportions, and there is a large sake listfor enthusiasts to peruse. In fact,Sushi Garden is known for its occa-sional sake-tasting parties. Birthdaydiners eat free.

TAKARA JAPANESERESTAURANT SUSHI BAR &GRILL 3775 Capitola Road, Capitola,464-1818, takarasushi.com. Deliciousand authentic Japanese cuisine with asushi bar and grill. With a hugevariety of inventive hot and cold rollsplus mouth-watering entrees, there’ssomething for everyone.

BURGERS & PIZZASBETTY BURGERS & BETTY’SEAT INN 1000 41st Ave., Capitola,475-5901; 505 Seabright Ave., SantaCruz, 423-8190; 1222 Pacific Ave.,Santa Cruz; bettyburgers.com.Serving up delicious burgers (made

from Black Angus beef) in threeprime locations, Betty’s is a beauty.We dig the fries, onion rings, shakesand all that other good stuff. Eat this:Point Grinder—bacon, mushroom,blue cheese, green onion ($7.50).Betty’s Eat Inn brings the goods toPacific Avenue.

BURGER. 1520 Mission St., Santa Cruz, 425-5300. burgersan-tacruz.com. This hotpsot on theWestside offers California grass-fed beefand purchases produce locally. Plus,burger. packages food in 100 percentpost-consumer recycled boxes and has100 percent compostable cups, glassesand silverware. Check out weeklyspecials and try their amazing shakes.

ENGFER PIZZA WORKS 537Seabright Ave., Santa Cruz, 429-1856,engferpizzaworks.com. You have tolove a place that offers built-to-suittoppings, where the traditional mush-room and sausage compete with moreavant-garde arrangements like broc-coli and pesto. Using a wood-firedoven, their pies are put together withhomemade dough and sauce, veganand gluten-free options and delicioustopping combinations.

KIANTI’S PIZZA & PASTA BAR /A SLICE OF KIANTI’S 1100 PacificAve., Santa Cruz, 469-4400; 46 FrontSt., Santa Cruz, 469-4421;

kiantis.com. The staff dances, thefood sizzles. Take a seat on theirheated patio and enjoy an originalbreakfast pizza or the traditionalItalian Pizza. For pasta, create yourown—a Fettuccine Pasta, maybe, witha delicious variety of sauces andtoppings. Spinning off of the successof its larger, full-service location, ASlice of Kianti’s is a quick fix for thoselooking for a quality slice of pizza in ajiffy down by the Boardwalk.

PIZZA MY HEART 1116 Pacific Ave.,Santa Cruz, 426-2511; 209 TheEsplanade, Capitola, 475-5714; 218041st Ave., Capitola, 475-6000, pizza-myheart.com. Pizza My Heart hasmastered the art of creating the finestslices—and whole pizzas—around.With so many convenient locationsyou’ll hold them in a special place inyour heart. Try: Davenport—Sausage,Spinach, Garlic, Mushroom andOnions ($27.95).

SATURN CAFÉ 145 Laurel St., SantaCruz,429-8505, saturncafe.com. Thissnazzy space-age diner is 100 percentvegetarian and boasts a ton of veganoptions, too. But even carnivores agreethat Saturn is good for everything fromweekend brunch to late-night noshing.Fries, burgers, shakes ... oh my!Delicious local beers, to boot. Plus, thedécor is out of this world.

Listings


BREAKFAST LUNCHBreakfast… served all dayThe Basic Breakfast $6.75

The Basic Tofu $7.50

Creative Omelettes Starting at $8.25

Multi Grain Cereals $3.95

French Toast $6.251/2 order $3.95

Pancake Breakfast 1/2 stack pancakes, twoeggs any style, and bacon, sausage (link orpatty), or ham $9.25

Fruit Pancakes 1/2 stack $6.75, full stack $9.25

Sourdough Pancakes 1/2 order (3) $4.50,full order (5) $6.25

Sourdough Waffles $4.95

Brunch SpecialtiesMike’s Mess Three eggs, mix it up with bacon, mushrooms & our famous home-fries; top it off withsour cream, tomatoes & green onions. Served withyour choice of homemade breads, toasted. $10.95“Junior Mike’s Mess” (smaller version) $8.95

(Sub. any omelette ingredient for bacon–$0.75)

Tofu Mess $10.95“Junior Tofu Mess” (smaller version) $8.95

Zach’s “Bennie” Three poached eggs servedon an herb roll, topped with cream sauce & crum-bled bacon; our home-fries on the side. Or tryTraditional Creamed Eggs, served with the eggsboiled & sliced. $9.95

Artichoke Frittata $8.95

Corned Beef Hash & Eggs $9.95

Chili & Eggs $9.95

Spicy Italian Scramble $10.50

LunchOur Burgers are the Greatest! 1/3 pound, char-broiled and served on a grilled homemadesour roll, with mayo, lettuce, tomato and onion;choice of home-fries, fresh fruit or potato salad

$8.75Pepper Bacon & Cheese Burger $10.50Gourmet Burger $10.75Patty Melt $9.25Chili Burger $9.25Catalina Veggie Burger $8.75

Sandwiches*turkey • *BLT • *ham • *avocado $8.75grill any of these & add cheese $0.75

*grilled cheese $6.95

Ahi Tuna Melt $9.50

Chowders & ChilisCup $2.75, Bowl $4.25

Fresh SaladsImperial Chicken $7.25

Greek Salad $6.95

Spinach Salad $7.25

Voted Best Breakfast in Santa Cruz for over 20 years!

OPEN TUESDAY THROUGH SUNDAY • 7AM–2:30PM819 PACIFIC AVE., SANTA CRUZ • 427-0646

* Thank you Santa Cruz for over 25 years of patronage!

Tues–Fri Only (exp. 12/31/12)valid with coupon

$2 OffBasic Burger

or

BasicBreakfast

LUNCH DAILY 11:30-3:00PATIO DININGDINNER DAILY STARTING AT 5:00

101B Cooper Street423.4545

www.lailirestaurant.com


475-8751 | 900 41st Ave. | Santa Cruz

Sun–Thur: 11:30am–9:30pm Fri & Sat: 11:30am–11:00pm

www.cantonsantacruz.com

HAPPY HOUR EVERYDAY 3-6PMTUESDAYS – ALL LUNCH ENTREES ONLY $7.50!WEDNESDAYS – $3 HAPPY HOUR ALL DAY!

$3 APPSCantonese Chicken Wings

Cream Cheese Won Tons

Wasabe Yam Sticks

Edamame

and many More

$3 DRINKSAll Draft Beer

House Wine

All Well Drinks

Sake

Free Wifi

Full Bar

Outdoor Patio

Signature

Cocktails

ETHNICLAILI RESTAURANT 101 B CooperSt., Santa Cruz, 423- 4545, lailirestau-rant.com. Impressive and unique, thisdowntown haven offers both lunchand dinner, and a wonderful wine list.For lunch, consider some of Laili’sfantastic salads or wraps. For dinner,the dynamic appetizers list, coupledwith a bounty of soups and salads,and flatbreads, one-of-a-kind pastasand a thrilling mix of traditionallycooked foods, are noteworthy.

LOUIE’S CAJUN KITCHEN ANDBOURBON BAR 110 Church St.,Santa Cruz, 429-2000, louiescajunkitchen.com. PreviouslyClouds Downtown, Louie’s has a funatmosphere and authentic “N’awlins”cuisine with just enough spice.Jambalaya, PoBoys, gumbo, BBQ andso much more are created with localingredients. Gluten-free options makethis the perfect portal to the bayou. Ofcourse, check out their incredible listof bourbons.

EUROPEAN & MEDITERRANEANCAFE IVETA 2125 Delaware Ave.,Ste. F, Santa Cruz, CA, 423-5149,iveta.com. Cafe Iveta is a casual,European-style sidewalk cafe that

features freshly baked pastries, a fullespresso bar, and gourmet soups,salads and sandwiches made fromscratch using local ingredients. Thereis also an evening menu of appetizers,snacks and desserts worth perusing, aswell as a tasty selection of premiumlocal and imported beer and wines.With a lovely gathering space, you canalso keep the cafe in mind for hostinggroup meetings, bridal showers, officeparties and special events.

CASABLANCA INN & BISTRO101 Main Street Santa Cruz, 423-1570, casablanca-santacruz.com.The breathtaking beach andBoardwalk views are a plus in thishistoric Santa Cruz restaurantconverted from a once-privatemansion. With its new look andfeel—The Bistro Bar’s lunch menuoffers a great Turkey Cranberry sand-wich, by the way—the overall menucontinues to win us over with itsdiversity and stylish presentations. Trythe Organic Roasted Chicken ($20)and incredible list of tapas.

LE CIGARE VOLANT 328 IngallsSt., Santa Cruz, 425-6771, lecigarevolant.com. This distinctlyvibrant culinary hotspot on SantaCruz’s Westside has plenty to choosefrom, including a delicious culinaryendeavor with local, organic and

sustainably produced ingredients,plus the perfect wines to pair withyour meal. Our pick this season:line-caught local rock cod ($22).

GABRIELLA CAFÉ 910 Cedar St.,Santa Cruz, 457-1677,gabriellacafe.com. Combine the fairylights draped delicately against thestuccoed walls of the entryway, the tinytables adorned with carafes of lemon-kissed water, the incredibly seductivemenu, and voila! Gabriella is the quin-tessential Santa Cruz date restaurant.Their commitment to local and organicingredients is phenomenal—you cansee an in-depth list of providers ontheir website.

HOFFMAN’S BAKERY & CAFÉ1102 Pacific Ave., Santa Cruz, 420-0135, hoffmanssantacruz.com.This family-operated café on the mallin Downtown Santa Cruz had a recentmakeover courtesy of RestaurantImpossible. Great variety, fromtomato-tofu sauté with eggs to meat-loaf sandwiches. European-style bakedgoods are a hit and terrific dessertsround out their amazing menu. Eatthis: Duck Confit Pasta ($18).

TYROLEAN INN 9600 Hwy. 9, Ben Lomond, 336-5188,tyroleaninn.com. The only Germanrestaurant and beer garden in thecounty … and it packs a punch!

Enjoy their classic Bavarian andcontinental cuisine and of course,their magnificent variety of beer.

VASILI’S GREEK RESTAURANT1501 Mission St., Santa Cruz, 458-9808, vasilisgreekrestaurant.com.Quaint but fully loaded. Greek wineand beer specialties. Try: lamb kebabsouvlaki plate ($19.95).

ZAMEEN MEDITERRANEANCUISINE 7528 Soquel Drive, Aptos,688-4465, zameencuisine.com. TryZameen’s falafel, kebabs (includingvegetarian) and spicy lamb dishes.Entrees come in three sizes and theprice is right. Beer and wine areserved as well as delicious lemonademade in-house. Eat this:Mediterranean Meatballs ($12.50).

HAWAIIANALOHA ISLAND GRILLE 1700Portola Drive, Santa Cruz, 479-3299,alohaislandgrille.com. Just one blockfrom the beach and 3,000 miles awayfrom Hawaii, right here in Santa Cruzis Aloha Island Grille, known for itslarge portions, incredible prices andono (good) food. Try the Kahlua pigwith cabbage ($7.50) or ahi wasabifish special ($6.50).

Listings

50 l food & wine

The Central Coast’s premier source for culinary supplies & decorative accessories.

1527 Pacific Ave. Downtown Santa Cruz426-1351 www.chefworks-santacruz.com

Monday-Thursday 10-6, Friday & Saturday 10-9, Sunday 11-6

HULA’S BAR & GRILL AND TIKILOUNGE 221 Cathcart St., SantaCruz, 426-4852, hulastiki.com.Choose from tasty options like Duke’sLuau Pork Plate, Island StyleCioppino, sweet potato fries andmuch more. Their comfortableHawaiian atmosphere is the perfectplace for a date or a get together. Eatthis: Ahi Wasabi Fish Special withcream sauce and blackened fish ($19).

PONO HAWAIIAN GRILL 120Union St., Santa Cruz, 426-Pono,ponohawaiiangrill.com. Nestled insideThe Reef Bar, this distinctly uniquehaven is capturing the attention oflocals. Try everything from its ConeSushi appetizers and Poke Salad to itsseasonal fish and combination plates.Enjoy their huge outdoor patio andextensive menu.

ITALIANCAFÉ MARE 740 Front St., SantaCruz, 458-1212, cafemare.com. ADowntown Santa Cruz treasure and ahotbed of unique yet authenticItalian cuisine. The recipes hereincorporate an assortment of localorganic ingredients. Great wine listincluding both Italian and California wines.

LA POSTA 538 Seabright Ave., Santa Cruz, 457-2782, lapostarestau-rant.com. Seabright’s favorite, localhot spot continues to win raves forits unique offerings and originalcreations. A diverse wine bar andcommitment to detail stand out, buttake note of its nightly specials. ChefKatherine Stern finds the perfectblend of flavors by using organic andlocal fruits and veggies.

OAKTREE RISTORANTE 5447Hwy. 9, Felton, 335-5551,oaktreeristorante.com. Enjoy thegorgeous surrounding redwoods andgardens plus outstanding Italiancuisine. Their use of fresh, localingredients such as Dirty GirlProduce and anti-biotic free meatcomes out in their dishes. Coupledwith an impressive wine list—including local favorites MartellaWinery, Cinnabar Winery, BonnyDoon Winery—the fare makes for anunforgettable experience. (P.S.Monday is often Spaghetti Night.)

RISTORANTE AVANTI 1711Mission St., Santa Cruz, 427-0135,ristoranteavanti.com. Bold, deliciousand memorable, one of the area’smost favored Italian restaurants nowboasts more space. Avanti alwayswins high marks for its incredibleItalian cuisine and the remarkable

way it’s able to create a winningmeal, and the service stands out, too.Check out the lunch specials. Try:Pappardelle and baked Devil’s Gulchmeatballs ($15).

RISTORANTE ITALIANO 555Soquel Ave., Ste. 150, Santa Cruz,458-2321, ristoranteitaliano.biz.Voted Best Italian Restaurant formany years, this Italian venue offersauthentic cuisine, full bar, brunch,lunch, dinner, catering and take-out.Enjoy eating under the oaks on theirbeautiful outdoor patio. Try:Canneloni Verde ($15.99).

ZOCCOLI’S 1534 Pacific Ave., Santa Cruz, 423-1711, zoccolis.com.Owned and operated by the Zoccolifamily since 1948, you will often seea line out the door during lunchhour at this popular eatery. The largeselection of cheese, sausage, pasta,soup, salad, beer, wine and choco-late-y desserts aim to please even thepickiest taste bud. Try: The FrenchDip or create your own sandwich.

MEXICANCILANTRO’S MEXICANRESTAURANT 1934 Main St.,Watsonville, 761-2161, elpalomar-cilantros.com. A festive atmosphereaccompanies some terrific Mexican

fare—and the entrees are abundant.Great list of appetizers and a niceselection of beverages tequilas andmargaritas. Take note of the TostadaDe Ceviche ($13).

EL PALOMAR 1336 Pacific Ave.,Santa Cruz, 425-7575, elpalomar-cilantros.com. Try the taco bar for aquick bite, or dine in style in thehistoric El Palomar hotel dining room.It continues to win Best MexicanRestaurant in GT’s Readers Poll. Familyrecipes handed down have beenperfected. With awesome specials onfood and drinks you can’t go wrong. Eatthis: Burrito De Camerones ($15).

MARGARITAVILLE 231 Esplanadeno.101, Capitola, 476-2263, margari-tavillecapitola.com. Located ingorgeous Captiola Village,Margaritaville’s got it all: deliciousfood, fabulous atmosphere, live musicand great drinks. Try this: SizzlingHot Fajitas ($17.95-$22.95).

TAQUERIA VALLARTA 1101 PacificAve. Santa Cruz, 471-2655, taqueriaval-lartarestaurant.com. Huge selection ofMexican meats for burritos, tacos, enchi-ladas and everything, as well as a largeselection for vegetarians. Check out thewebsite for a full list of locations, and, incase you need a late-night burrito fix,take note that the Downtown Santa Cruzspot is open until midnight.

Listings


• • •

| | | |

Eat Real

Spode Woodland collection

Woodland Turkey Each piece of Spode’s Woodland collection is adornedwith a handsome plump turkey and bordered bythe unmistakable Woodland border of brown stylizedflowers. Mix and match with other Woodland collectionsto create a unique collection.Woodland imperial ware isdishwasher and microwave safe.

Smith’s ChinaOpen Mon–Sat 10–5:30

426-31111111 Water Street, Santa Cruz

www.smithschina.com

TORTILLA FLATS 4616 SoquelDrive, Soquel, 476-1754, tortillaflats-dining.com. From its OriginalMargarita—you’ll taste the fresh lime-juice—to its impressive house specials(and special events), this is Mexicandining at its best. A delicious SpanishTapas menu adds to the fun onMondays and Tuesdays. Try this:Chicken Mole ($14.50).

PUBSTHE PARISH PUBLICK HOUSE841 Almar Ave., Santa Cruz, 421-0507, theparishpublickhouse.com.What’s not to like about The Parish?With the charming décor, huge selec-tion of local and imported brews, andcreative yet traditional bar food, theParish is the place to be. Our fave:Belgian Pale Ale ($6-$8).

TEA & COFFEEHIDDEN PEAK TEAHOUSE 1541-C Pacific Ave., Santa Cruz, 423-4200,hiddenpeakteahouse.com. Beautifuland Zen, you’ll enjoy a spaciousindoor tearoom as well as an outdoorpatio. Ditch your laptop and immerseyourself in tea culture.

THE UGLY MUG 4640 SoquelDrive, Soquel, 477-1341,cafeugly.com. This local favorite hasit all, with an incredible list of freshbrewed coffees and specialty drinkslike no other (take, for instance, theMighty Pint—a pint of Guinnesswith a shot of espresso).

VERVE COFFEE ROASTERS 81641st Ave., Santa Cruz 475-7776; 104Bronson St., Santa Cruz, 464-8141;1540 Pacific Ave., Santa Cruz, 600-7784, vervecoffeeroasters.com. Now

in three chic locations. Verve’sunique take on coffee and its culturehave impressed connoisseurs. Theirbaristas are some of the most knowl-edgeable and best trained.

SEAFOODFIREFISH GRILL 25 MunicipalWharf, Santa Cruz, firefishgrill.net.Firefish Grill is a delicious and memo-rable experience. It specializes infresh, traditional seafood, steaks andhomemade pasta dishes servedCalifornia-cuisine style at reasonableprices. Best of all: you’ll experiencefabulous ocean views from every seatin the house.

JOHNNY’S HARBORSIDE 493 LakeAve., Santa Cruz, 479-3430, john-nysharborside.com. The drunkenclams steamed in beer and garlic is an

appetizer you will treasure. But takenote of the wildly entertainingspecialty drinks—from the mangomojito to the mandarin cosmo, a fineoffering of fresh local ingredients, andthe special gluten-free menu.

STAGNARO BROS. SEAFOOD 59Municipal Wharf, Santa Cruz, 423-2180, stagnarobros.com. At the outerend of the Santa Cruz Wharf, with apanoramic view of the Monterey Bayand the Boardwalk, they have thelargest selection of fresh seafood,steaks and pasta dishes, as well asnotable appetizers, cocktails andsandwiches. “Caught today, cookedtoday.” Our pick: Cioppino ($23.95).

Listings

52 l food & wine

Editor’s Note: When I was growing up, colder weather and falling leaves meant a housefilled with family and an endless supply of fall foods, like the entries in our annualHalloween chili cook-off, my mom’s sweet cornbread (dotted with whole kernels ofcorn), and a plethora of fresh, seasonal pies. But two family recipes defined the fall seasonmore than the rest: my mom’s simple, soul-warming apple cider (which would fill thehouse with the smell of cinnamon and cloves), and my grandmother’s signature pumpkinbars, topped with a generous layer of rich cream cheese frosting. I leave you with thesetwo recipes, as well as one from Café Delmarette co-owner Jennifer Toner, and a wishthat you take full advantage of the season’s harvest. Enjoy!

Nola’s Pumpkin BarsSift or mix:2 cups all-purpose flour2 teaspoons baking power2 teaspoons cinnamon1 teaspoon baking soda1 teaspoon saltCombine:4 eggs, beaten1 sixteen-ounce can pumpkin (2 cups)1 1/2 cups sugar1 cup vegetable oil

Stir dry ingredients into pumpkin mixture. Blend untilsmooth. Spread in greased and floured 15-inch by 1-inchpan. Bake at 350 degrees for 25 minutes or until firm.

Frosting:1 eight-ounce package cream cheese, softened1 cube (1/2 cup) butter, softened4 cups powdered sugar2 teaspoons vanilla Cream butter and cream cheese together until well blendedand fluffy. Gradually add powdered sugar, beating after eachaddition. Stir in vanilla. Spread over top of cooled pumpkinbars, cut into squares and serve.

Easy Apple Cider1 gallon unfiltered organic apple cider1 whole orange studded with 20 to 30 cloves1 orange, cut crosswise into 1/4-inch thick slices4 to 6 cinnamon sticksExtra cinnamon sticks to place in each serving cup(optional)

Pour cider into large saucepan. Add studded orange,orange slices and cinnamon sticks. Simmer onmedium low heat until piping hot. May also be madein a crock pot and kept warm for several hours.

Place a cinnamon stick in each of several mugs, andfill with hot cider. Makes 16 cups. Leftover cider canbe stored in the refrigerator and reheated as needed.

(As found on Café Delmarette’s Roncado sandwich) Yield: about a cup2 bunches cilantro with the bottom inch or two of the stems cut off,well-washed and driedScant 1/3 cup nuts: Brazil nuts, almonds and walnuts will all work.You can throw in some pumpkin seeds, too, if you like.A couple of pinches of salt, to tasteJuice of one or two lemons—around 3 tbsp

About 1/4 cup or more of olive oil, until desired consistency is reachedPulse cilantro, nuts, salt and lemon juice in a food processor untilpulverized. Scrape down sides of the bowl. Turn power on and add inoil through the feed tube until the pesto lightens a bit and lookscreamy. Stop and taste for salt, lemon and texture. Adjust as needed.

Jennifer Toner’s Cilantro Pesto Recipe


Best Restaurant in SoquelBest CaliforniaCuisine

Best Restaurant of the Year

SURF...SUNSET...

SEAFOOD...

54 l food & wine


Like us on Facebook.

$5

THE BESTHAPPY HOURIN SANTA CRUZ!

831.426.HULA221 Cathcart Street • Downtown Santa Cruz • www.hulastiki.com

Hula’s Island GrillDinner��Lunch��Cocktails

Pupus, Tiki Drinks,Wine by the Glass

7 nights a week 4:30 – 6pm

Extended Happy Hour: Fri, Sat, Sun: 11:30 – 6pm

Tiki Tuesdays: Happy Hour all night long!

�� DINNER MENU ��

PUPUSVietmanese Spring Rolls – $7

Pork Stuffed Potstickers – $7

Abalone Style Calamari – $7

Crispy Coconut Shrimp Rolls – $7

Grade A Sashimi – $9

Island Style Poke – $10

Basket of Sweet Potato Fries – $6

1/2 Basket – $4

Seared Ahi Wontons – $10

Spicy Edamame – $4

Tiki Torch Chicken Wings – $8

Hawaiian Ceviche – $9

Spicy Thai Fish Cakes – $7

Samurai Beef Sticks – $8

Surfrider Chicken Sticks – $8

Spicy Seaweed Salad – $4

Mac-N-Cheese – $6

Jala-Bac-Mac – $7

Hawaiian Lobster Bisque – $4/6

BURGERS and SANDWICHESAll served with choice of sweet potato

fries, hand cut fries, slaw, mixed

green salad or Caesar

Add Bacon, Avocado or Shitakes $2

The Hula Burger – $10

Cajun Burger – $11

Kimo’s Broke Da Mouth Burger – $14

Blackened Ahi Tuna Burger – $13

Big Sur Veggie Burger – $11

Polynesian Chicken Sandwich – $13

Trader Vic’s Fish Sandwich – $13

Luau Pork Sandwich – $12

Calamari Sandwich – $12

HULA BOWLSWith rice, black beans, and cabbage

Ahi Wasabi – $16

Mongolian Beef – $14

Jungle Tofu – $13

Spicy Thai Chicken – $14

FRESH FISHAHi – $17

Ono – $16

Mahi Mahi – $15

Hapu – $14

Tofu – $13

Preparation Options:

Hula’s Pan Fried

Blackened

Lemongrass Encrusted

Macadamia Encrusted – Add $2

Coconut Encrusted

Jawaiian Jerk – Add $2

Wasabi Fish Special – Add $2

HULAS FAVORITESDuke’s Luau Pork Plate – $14

Bali Hai BBQ Ribs – $13/$20

Hawaiian Fish Soup – $16

Cocojoe's Chicken Plate – $15

Jawaiian Jerk Pork Plate – $15

Jawaiian Jerk Chicken Plate – $15

Scallops Hana Bay – $18

Teriyaki New York Steak – $19

Big Kahuna Steak – $23

TACOS & SALADSSouth Seas Fish Tacos – $14

Shrimp Tacos – $15

Cubano Pork Tacos – $14

Spicy Tofu Tacos – $13

Ahi Katsu Tacos – $17

Mango Chicken Chop Caesar – $14

Cajun Ahi Chop Caesar – $16

Habenero Lime Chicken Tacos – $15

�� LUNCH MENU ��Our lunch menu is basically the

same fare as our dinner menu

with some slight variations.

Come sample for yourself

Lunch served Friday, Saturday and Sunday only from 11:30 on.

Cocktails, Appetizers,& Happy Hour in Santa Cruz

Voted Best Exotic Drinks

PREFERRED 2013 VENDOR FOR THE COCOANUT GROVOO E SANTA CRUZ

Let us cater your next partyor event this holiday season.

From casual to elegant let our crew shine for you!

1700 GREENHILLS ROADSCOTTS VALLEY, CAPHONE : (831)566-7814

3555 CLARES STREET, SUITE GCAPITOLA, CA.

PHONE : (831)475-5992

14 VICTOR SQUARESCOTTS VALLEY MARKET

PHONE : (831)438-4324

CATERING : (831)566-1425 CROWNCAFECATERING.COM

Be sure to visit us at the Brown Ranch Marketplace location next to Trader Joe’s & our new Greenhills location.

good times food & wine fall 2012

Documents

santa cruz local foods

food winefall

cafe food

santa cruz picnictourists

food wine content

fringe food movement

santa cruz fruit tree

food wineocean view