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Food Forward

Teen Spirit 8Teen Kitchen Project makes a difference

Awesome Awe Sum 12The world of organic fruit selling

In the Bag 14Local effort promotes reusable bags

Media Mavens 18A food photographer, blogger, and beyond

Must-Have Meals 24Five decadent local dishes

Healing Cups 32A local bone broth company takes off

We All Scream ... 36Local ice cream flavors on our radar

Conscious Chocolate 38Giving back with ‘food of the heart’

Liquid Therapy

All Aboard 42Tour company shows off local wine

10 to Try 46GT’s top 10 wines list

The Craft 48Venus Spirits brings artisan liquor to town

Buzz Worthy 52Tidbits from the local beer scene

Eats & Treats

05,06 Table of Contents 3/21/14 7:18 PM

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editor’s note

Spring is the season of the new: freshness,growth‚ and the revitalization of earth and life.The essence of the season is certainly apparent

in the current local food landscape. New craft beerhubs are cropping up left and right (see page 54 formore details) alongside much-anticipated eaterieslike Assembly on Pacific Avenue. Meanwhile, alluringnew endeavors like the Japanese tapas and ramenrestaurant KAITO breathe new life into old locations(in this case, the former home of Pink Godzilla). Newtechnologies are even finding their way into oureateries, such as at The Quail and Thistle Tea Roomin Capitola, which recently began accepting Bitcoinas currency. My favorite new thing as of late? It’shard to choose, but a dirty soy chai from MidtownCafe is very high on the list.

In the spirit of spring, we invite you to find a sunnyspot or order up a refreshing cocktail (our suggestionsare on page 40) and unwind with the stories of localfood artisans, innovators, and maestros. The peopleand places featured on the following pages are a testa-ment to the ways in which food is used locally tomake a difference.Take, for instance, the inspiringyouth at Teen Kitchen Project (page 8), who gathereach week to cook nutritious, delicious food forstrangers struggling with life-threatening illness. Wecould all take a page out of their book.

Dig in, and enjoy.Elizabeth Limbach

Editor

food & wine is published by Good Timesat 1205 Pacific Ave., | Suite 301 | Santa Cruz, CA95060 831.458.1100 | fax 831.458.1295 |www.gtweekly.com

On the Cover:Design by Ian David Webb. Photo by Angela Aurelio.

Publisher Ron Slack

Editor Elizabeth Limbach

Contributors Ryan BoysenJosie CowdenJoel HerschAric Sleeper

Editorial Director Greg Archer

Proofreader Josie Cowden

Art Director Joshua Becker

Senior Designers Ian WebbCarly Gunther

DesignerJulie Rovegno

Photographers Keana Parker

Advertising DirectorStephanie Lutz x204

Senior Account Executive Kate Kauffman x208

Account Executives Suzanne Welles x211Chelsey Mosgrove x218Rose Frates-Castiglionex219

Julia Cunningham x213

Web ManagerJeffrey Hotchkiss

Accounts Receivable Alix Crimbchin x202

Circulation ManagerPamela Pollard x203

Drivers Frederick CannonHarold DickGuy GossetCarole SanchezCarolyn Stallings

05,06 Table of Contents 3/21/14 7:18 PM


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8 l food & wine

On a recent Tuesdayevening, in a smallcommercial kitchen in

Soquel, a group of around 10teenagers are hard at work.Spread out around variousstations that correspond todifferent dishes, the apron-clad teens quietly mince,measure, chop and stir. Ayoung woman forms lentilburger patties between glovedhands across from a duo ofgirls pouring agave nectar intoa mixing bowl. Hip-hop waftssoftly from a small VANSbrand speaker.

The young cooks are among50 participants in Teen KitchenProject, a local nonprofit thatstarted in September 2012. The

program gives youth an oppor-tunity to learn to cook healthily,while providing all of theresulting food to gravely illlocals and their families.

Founder Angela Farley wasinspired to launch the projectfrom her own experience. In2011, her then-4-year-old sonwas diagnosed with a rare typeof lung cancer. Shuttling himback and forth to UC SanFrancisco, where he receivedtreatments including two lungsurgeries and months ofchemotherapy, was hard for thefamily. Farley left her job as ateacher at the Santa CruzMontessori school. Althoughher son is now doing well, andshe is teaching again, she

remembers how much thefamily appreciated a hot mealfrom friends after a long day atthe hospital.

“There is a lot of driving backand forth,” says Farley.“Treatments during the day,then we’d come home at nightand were really thankful to havefriends bring by food and helpsupport us.”

Once things were lookingup for the family, Farleydecided to give back byproviding meals to otherpatients and their families.She trained with the CeresCommunity Project, inSebastopol, and found a SantaCruz nonprofit, theBoomerang Foundation, to act

as her umbrella organizationas she set about starting TeenKitchen Project.

“My idea was just to servepeople food, but the secretsauce is the teens,” says Farley,adding that Teen KitchenProject based this, and otheraspects, on the CeresCommunity Project’s model.“Once I saw what Ceres didand how it served multiplegroups of people, I knew SantaCruz was a community thatwould support that.”

Every Tuesday, teens gatherat the kitchen to make threemain dishes, a soup, a side dish,and a dessert from whole,seasonal, and organic ingredi-ents. (Ingredients are donated

After-School Special At Teen Kitchen Project, local youth learn to create healthy meals for clients with life-threatening illnesses By Elizabeth Limbach

FOOD FORWARD

Teen Kitchen Project volunteers have served morethan 10,000 meals sinceSeptember 2012.

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from places including Live Earth Farm,Route 1 Farms, Whole Foods and New LeafCommunity Markets.) Adult volunteersknown as “delivery angels” bring themeals—totaling 250 to 300 per week—toclients on Wednesday. On Mondays, youthinterested in joining the program canattend a class to learn food handling andknife skills.

On this particular Tuesday evening, amenu by the front door dictates that theweek’s dishes will include lentil burgerswith roasted vegetables, buttermilk chickenwith quinoa and roasted beets, a wintervegetable gratin, pasta salad, spinachbasmati rice soup, and apple cake.

While measuring out cups of organicmilk for the gratin, 17-year-old CarmenPalacios explains that she does most ofthe cooking at home because her mothersuffers from a back injury that makes ithard for her to stand for long periods oftime. Palacios, herself, grapples withseveral food allergies. “This [program] hastaught me that you can change a recipeto make it your own,” says the DeltaCharter High School junior. “I’m allergicto gluten and rice and I can’t have dairyor sugar, so I have to be really carefulwith what I eat. Coming here showed meso many more healthier options that Icould make at home.”

Sophia Gonzales, a 16-year-old DeltaCharter sophomore, saw how much TeenKitchen Project helped a friend of hersduring a battle with bone cancer. Now, withher sights set on working with cancerpatients as a nurse someday, she isabsorbing all the program has to teachabout nutrition, healthy cooking, andwhich foods people with certain illnessescan or cannot have.

“It’s been really great working here,” shesays. “It’s a new passion. You just totally fallin love with it.”

Although the teens don’t meet theclients, themselves, Gonzales says they feelconnected. “We hear how our clients aredoing or our clients’ families come downand we get to connect more,” she says,pausing over a cutting board of mincedgarlic. “We’ll write them little notes tocheer them up and put them in thedelivery bags.”

“We get a lot of positive feedback,” addsStephanie Forbes, a certified nutritionconsultant and one of the three adultsupervisors of the weekly cook-a-thon. Inaddition to Farley, Forbes and Kimber

Ashley have been program organizers sincethe beginning and pour hours into devel-oping recipes and planning menus eachweek. “It’s very rewarding to know that thisfood is going into their homes,” Forbescontinues. “It’s so powerful and healing onso many levels.”

Teens are asked to commit to comingat least twice a month for three months,although some come more often. Palaciosand Gonzales have been volunteeringsince last fall and are the most experi-enced of the group on the Tuesday inquestion. “A teen with more experiencewill take the recipe and work with a teenwith less experience,” says Farley. “Welike giving them some freedom to be incharge of the kitchen.”

The trio of adults appear like conduc-tors of an elaborate symphony, makingsure each piece of the puzzle is done inthe proper sequence, amount, andmethod. Standing back to talk about theproject, Forbes’ eyes dart around thekitchen, monitoring the operation. She’speppered with questions from theteens—“Where’s the olive oil?” “Whatshould I do next?”—and churns outspeedy replies (“It’s over here” and“There are lemons in the fridge—zesttwo of them”).

Nearby, Ashley, a lifelong cook whoknew Farley through the Montessori schoolwhere they both taught, bathes chickenbreasts in a buttermilk mixture and placesthem on a cooking sheet.

FOOD FORWARD

Above, CarmenPalacios workson a vegetablegratin.

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BREAKFAST LUNCHBreakfast… served all dayThe Basic Breakfast $6.95

The Basic Tofu $7.75

Creative Omelettes Starting at $8.75

Multi Grain Cereals $3.95

French Toast $6.501/2 order $3.95

Pancake Breakfast 1/2 stack pancakes, twoeggs any style, and bacon, sausage (link orpatty), or ham $9.50

Fruit Pancakes 1/2 stack $6.95, full stack $9.50

Sourdough Pancakes 1/2 order (3) $4.75,full order (5) $6.50

Sourdough Waffles $5.25

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. $11.25“Junior Mike’s Mess” (smaller version) $9.25

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

Tofu Mess $11.25“Junior Tofu Mess” (smaller version) $9.25

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. $10.25

Artichoke Frittata $9.25

Corned Beef Hash & Eggs $9.95

Chili & Eggs $10.25

Spicy Italian Scramble $10.95

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

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*grilled cheese $7.25

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Chowders & ChilisCup $2.85, Bowl $4.35

Fresh SaladsImperial Chicken $7.50

Greek Salad $7.25

Spinach Salad $7.50

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FOOD FORWARD

“I think there are a lot of misconcep-tions about teens—that they are lazy orthose sort of stereotypes,” she says.“That’s totally possible. But there is alsothe aspect that gets overlooked—thatgiven an opportunity, they will rise to it.When we started we had a wait list. It’sfull every week. We have teens who wantto come in. Given an opportunity to becreative, they blow our minds.”

Smiling, she gestures to the workbefore her and adds, “Now I need to getthis in the oven,” and scuttles off.

Many of the participants walk throughthe kitchen doors never having eaten kaleor seen things like fresh turmeric. “Someteens don’t have much exposure to eatinghealthy foods and we’ve watched theirtastes change,” says Farley. “Also, a lot ofthem might not know how to cook forthemselves and this helps them to learnhow to prepare healthy food for them-selves when they go to college.”

For the clients, most of whom havecancer but some of whom are facingAIDS, MS and other life-threateningillnesses, they have been comforted withmeals designed to support the body whileit fights for life.The recipients are thosewho fall through the cracks of other foodservices, most of which are reserved forseniors or require cooking the donatedfood oneself. The project has doled out10,000 meals and 1,200 service hourssince beginning in September 2012. In theearly days, Farley carried out manyaspects of the operation herself, includingdelivery. She recalls the sadness of havingclients she delivered to every week disap-pear from the delivery list. While theclients and their families are thankful forthe service, Farley says the greatestreward is the gratitude she feels for beingable to help them.

“We delivered to a man, a hospicepatient, who lived in a shack with noheater on a slough in Watsonville,” saysFarley. “He was a former fieldworker whomoved here 40 years ago and got reallysick. He had no family, lived alone, andcouldn’t eat the food his friends andneighbors were giving him because it wastoo spicy and fatty. I spoke very littleSpanish, and he spoke no English. Once heasked me, ‘como se dice gracias en Ingles?’ Iwas so overcome, because he wanted tothank me, but I wanted to thank him. Iwas so grateful to him, to be able to helpsomeone who needed the help.”

Learn more at teenkitchenproject.org.

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07,11,13,15 ads 3/20/14 11:14 AM

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These days it can be easyto forget that somethingas mainstream as the

organic food industry sprangfrom such humble beginnings.But David Posner, president ofSanta Cruz-based Awe SumOrganics, the largest importerof organic apples and kiwi inNorth America, is a livingreminder of how much theindustry has changed in just afew short decades.

For Posner, the seed wasplanted when he wassuspended from high school inthe early ’70s for reciting BobDylan lyrics that were critical ofthe Vietnam War.

“He went against the normfrom the beginning,” saysElizabeth Posner, David’s wifeand Awe Sum’s director ofmarketing. “He always felt verystrongly about things.”

Posner received a scholar-ship to attend the experi-mental Pacific High School.There, nestled in the Santa

Cruz Mountains, studentslived in small communalhousing units, built geodesicdomes as part of thecurriculum and were encour-aged to come to class only ifthey really wanted to.

Sitting at her desk in AweSum’s Downtown Santa Cruzheadquarters—which under-went a state-of-the-art greenmakeover last year by SeacliffConstruction—Elizabeth holdsup a picture of almost a dozennaked bodies crammed into atiny handmade hot tub.

“That’s them,” she says witha laugh. “Those are the studentsfrom Pacific High.”

Posner quickly fell in lovewith his organic gardeningclasses. When most of theteachers left the school after itvoted to do away with tuitionand salaries, Posner himselfbecame the gardening teacher.To make ends meet, Posnerstarted selling the school’sproduce to markets in Santa

Cruz and surrounding areas in 1973.

Over the next few years hemade connections with otherlocal growers and expanded hisroute, as well as his ambitions.

“In the beginning we reallyhad very few organic items,”says Posner, chiming in via thespeakerphone in Elizabeth’soffice from Toronto, where he ison a business trip. “It was onlylocal and only what was inseason.”

That got Posner thinking.Ever since reading about thedevastating effects of pesticidesin “Silent Spring,” a 1962 bookby Rachel Carson, he had beenconvinced that organic agricul-ture was a cause worth fightingfor. He wondered if, instead ofjust distributing organicproduce locally, he could find away to expand the entiredomestic market for it.

In 1985, as the organic move-ment was picking up steam, heset out to do just that. His newly

created business Farmer’s FruitExpress began importingorganic fruits from the SouthernHemisphere, allowing stores inNorth America to keep it onshelves year-round. Now, 29years and a name change later,Awe Sum Organics is one of thelargest importers of organic fruit in both Canada and theUnited States.

Even so, until a few yearsago Awe Sum remained rela-tively unknown to those notdirectly involved in the organicsindustry.That changed whenPosner’s wife Elizabeth tookover the post of director ofmarketing in 2011.

“It was ridiculous,” Elizabethsays. “He had no website. Hehad no marketing materials. SoI’ve really tried to get the nameout there, and build the busi-ness into a brand.”

Elizabeth worked in adver-tising and sales her wholeprofessional life before comingon board at Awe Sum.

“It’s wonderful for mebecause I’m able to put all [ofmy] experience to work for agreat cause,” Elizabeth says. “Iget to work on all the stuffhe’s not focused on, so I thinkwe complement each othervery well.”

Now, Elizabeth, Posner andAwe Sum’s 13 other employeesare looking to the future.Elizabeth has become involvedin spreading awareness aboutgenetically modified organisms(GMOs) by hosting onlineeducational seminars. Sherecently helped draft a letterasking that GMO apples bebanned from entering NewZealand, where Awe Sum’sorganic apples are grown.

Meanwhile, Posner isperfecting a patented processthat allows organic SouthAmerican grapes to hit NorthAmerican shelves in the winter.Coincidentally, the grower he isworking with on that project isthe same person who intro-duced Posner to Elizabeth eightyears ago.

123 Locust St., Santa Cruz, 462-2244,awesumorganics.com.

Awe Sum in the Off SeasonTracing the rise of local organic produce importer Awe Sum Organics back to its roots By Ryan Boysen

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EAN

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Awe Sum Organics’ directorof marketing and president,respectively.

12 Awe Sum 3/21/14 2:50 PM


Paradise Beach Grille SpecialsHappy Hour

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07,11,13,15 ads 3/20/14 12:40 PM

With a flushed face and eyesdarting back and forth, theshopper at the head of the

line realizes that they have forgottenone of the most important componentsof their trip to the grocery store. Thecashier sighs and offers paper bags atan additional charge, but everyoneinvolved, even those waiting in line, arenoticeably disappointed. In the grocerystores of Santa Cruz County, there is no

greater faux pas than leaving areusable shopping bag at home.

“As a guy, I don’t carry a purse, and Idon’t really carry a backpack,” says MitchBarlas, founder of Bagito, which sellsversatile reusable shopping bags. “ABagito slides right into my front pocket,no problem, and it’s designed to hang ona key ring. That’s the idea—when you gointo a store you’ll at least have one bagwith you.”

Created by Barlas, aformer teacher and principalin the Pajaro Valley UnifiedSchool District, thenonprofit Bagito is actuallyan arm of a largernonprofit organizationcalled Bagspeak, whichseeks to educate K-12students about environ-mental literacy throughthe utilization of an inte-grated curriculum.

“Around 2008, myselfand a small group ofteachers began to noticethat there was verylittle environmentaleducation happening inschools,” says Barlas.“Kids were not learninganything about environ-mental studies and wefelt that this was a crisiswaiting to happen.”

The Bagspeak program that resultedincorporates environ-mental literacy lessonsinto math, Englishlanguage arts, socialstudies, and science usinggrade-level Common Corestandards and real-lifeenvironmental examples.

“That’s the crux of this,” says Barlas.“Kids relate to what’s going on in theworld around them.”

After realizing that grant money fornonprofits is sparse, Barlas put his mindto work devising a way to fund hisprogram. Since each student that partici-pates in the Bagspeak program alreadyreceived a customizable, reusable shop-ping bag, the former educator sat downat his sewing machine and came up withthe prototype for Bagito.

“It ties in with our mission and ourpassion,” says Barlas.

With a current ban on plastic bags andan extra fee for paper bags throughout mostof Santa Cruz County, the Bagito bags werea no-brainer for Barlas.

All of the profits from each Bagito soldgo directly back to the Bagspeakprogram’s environmental stewardshipand sustainability education. The bagsthemselves are composed of 100 percentrPet, a recycled material, and are double-stitched, gusseted, and bacteria resistant.

“You can pack it full with two sixpacks or put rocks in it and it will standup,” says Barlas.

In the future, Barlas hopes to extendhis product line beyond shopping bags toreusable packaging of all shapes andsizes, and is already experimenting withreusable garbage and garment bags.Despite his excitement for new sustain-able products, Barlas’ primary goal hasnot changed since he started Bagspeakas an educator.

“My hope is that more teachers willfind out about this free program andtake advantage of it and utilize it, sothat kids get the environmental literacythat they deserve,” says Barlas. “That’smy dream.”

Learn more at bagito.co.

Pocket-SizedEnvironmentalismLocal company raises environmental awarenessone bag at a time By Aric Sleeper

FOOD FORWARD

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14 bagito 3/21/14 2:55 PM


07,11,13,15 ads 3/20/14 11:15 AM

FOOD FORWARD

CALIFORNIA IS NOW IN ITS THIRD YEAR OFSEVERE DROUGHT, withwater supply conditions so dire Gov.Jerry Brown declared a droughtemergency in January. Residentsstatewide are charged with doingtheir part to cut down on water use,and the kitchen is a great place tostart. Believe it or not, dishwasherstypically use less water than washingdishes by hand.Water- and energy-efficient dishwashers can save threeto eight gallons per load.But the bestbet when washing by hand involvesusing two basins—one filled withwash water and another with rinsewater—rather than running the tap.Learn more water-saving tips for thekitchen at saveourh2o.org.

STATE OF CALIFORNIA SAFETY WARNING: Drinking beverages with added sugar(s) contributes to obesity, diabetes, and tooth decay.

The amount of California farmers who report a shortage in farmworkers,according to a 2012 survey by theCalifornia Farm Bureau.

UC Santa Cruz dining halls take turns hosting“Beefless Thursdays” in an effort to reduce theschool’s overall beef consumption by 10 percent,thereby reducing its environmental footprint.

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The number ofpeople servedper month bySecond HarvestFood Bank ofSanta CruzCounty.

55,000Following his push for a tax on sugary beverages in 2013,Sen. Bill Monning (D-Carmel) has now introduced first-of-its-kind legislation that would require a warning label onsugary drinks sold in California. It would read:

Source: The 2013 SantaCruz County CommunityAssessment Project Report

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16 Food News blurbs 3/21/14 4:25 PM


1It is more importantthan ever to make gooduse of space and

resources and to teach yourloved ones about the rewardsof nature. Home landscapesare becoming morethoughtful and purposeful.Santa Cruz families areleading the way, designinghome gardens that teach,feed, inspire and soothe.

2When planning a familygarden, select plants for“snack-ability" and

“share-ability.” Gardens canteach the pride of harvestand sharing. A row of peaplants will feed moremouths over time than twoheads of broccoli grown inthe same space. A row ofCosmos flowers will yieldmore happy gift bundlesthan a row of petunias.

3Remember that familygardening is about theexperience of doing,

not the outcome. Don't bediscouraged by setbacks—the creative problem-solving is part of the fun.

Kate’s Kitchen Gardens is pioneeringthe idea that gardens connect lovedones to the rewards of the outdoors.Learn more atmykitchengardens.blogspot.com.

Three Things to Know About Family GardeningBy Kate Purcell of Kate’s Kitchen Gardens

FOOD FORWARD

17 Family Gardening 3/21/14 2:58 PM

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FOOD FORWARD

FOODIN FOCUS

Number of years as professional photographer: Two. Although I had worked withphotography for a while, I had yet totake the leap of faith to go into busi-ness full time until moving to the BayArea two years ago.

Why food? I am just so passionate about creatingan image that literally makes yourmouth water. I love high-fashionphotography too, but it doesn’t createthe same sensory reaction as when youare looking at a slice of cheesecakedripping with lush red cherries and richwhipped cream. While in collegestudying a course in food photographyand styling, I knew immediately I hadfound my niche.

What is the most challengingfood to photograph? Food in general is challenging to shoot,as fresh ingredients like herbs andsalad greens tend to wilt quickly andmeats can look a little dry and unappe-tizing after only a few minutes on set.Sandwiches, for me, are the most chal-lenging, as they like to tilt and almostcollapse after a few minutes. It takes atrained eye and, at times, a great stylistto keep ingredients looking their best.

What is your favorite thingabout working with food? Beyond being surrounded by deliciousfoods for a living, I really enjoy gettingto know the people and the storiesbehind the scenes. Getting to try thefood is an extra bonus.

Behind the scenes with aprofessional food shutterbug.Plus: a documentary, cookbookand blog that reflect the localfood movement.

By Elizabeth Limbach

PHOTOGRAPHER: Angela Aurelio

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What are your three mostessential pieces of gear?If I have my Nikon D800 with macrolens, my tripod and a reflector, I canshoot almost anything.

Your photos are drool inducing.Do you ever get hungry while working?Photographing food takes a lot concen-tration and attention to detail and I gointo this hyper-focus mode until theshoot is done. Then I am starving!

Favorite meal in Santa Cruz:The best meal and experience I havehad lately in Santa Cruz was at LaPosta. Their bread and pizza is divine,the staff is attentive and very knowl-edgeable, and the atmosphere remindsme of one of my favorite little Italianplaces in Los Angeles. I can honestlysay I have never had so much funeating out.

Tease your tastebuds further at angelaaurelio.com.

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One of Angela Aurelio’s tasty images.

18-20,22 Media Mash 3/21/14 2:27 PM

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SATURDAYS

FOOD FORWARD

DOC: The Farmer and the Chef In this hourlong documentary, filmmaker Michael Whalen connects thedots between farm and fork with an intriguing behind-the-scenes look attwo of the most notable figures from the local food scene. The chef in thisstory is world-famous food wizard David Kinch of the two-Michelin-starrestaurant Manresa in Los Gatos. (He was crowned “best chef in the Pacific”in 2010 by the James Beard Foundation.) The farmer we follow is CynthiaSandberg, homestead maestro behind Love Apple Farms in the Santa CruzMountains. “It’s about the passion two people have for farming andcooking in a way that respects and pays homage to their local environ-ment,” according to the website, thefarmerandthechefmovie.com. The filmpremiered March 9 in San Jose.

BOOK: ThePaleo FoodieCookbook byArsy Vartanian Creamy bacon-wrapped dates,beef brisket with espresso beanbarbecue sauce, fried padrónpeppers … Eating like a hunter-gatherer never sounded asappetizing as it does in SantaCruz blogger Arsy Vartanian’snew cookbook, “The PaleoFoodie Cookbook: 120 FoodLover’s Recipes for Healthy,Gluten-Free, Grain-Free andDelicious Meals.” The tome,which hit bookstore shelvesMarch 25 and is also availableon Amazon and as an ebook, isa hefty and beautifully designed

achievement centered around one of today’s most buzz-worthy and controversialdietary trends. The Paleo diet encourages people to shun modern-day foodcontrivances (artificial ingredients, processed foods, et al) and things like wheatand dairy in favor of foods our cave-dwelling ancestors would have eaten. “If itlives, grows, rots and dies, or if it had eyes and a face, it’s ‘fare’ game,” writescontributor to the book Amy Kubal, RD, in the introduction. Striking full-pagephotos lend visual flavor to the recipes, which span appetizers and entrees tosalads, soups, side dishes, sauces, and more. Notably, for those interested in Paleocuisine but unfamiliar with its parameters, the book starts off with a helpfulbreakdown on the diet, as well as more general tips on saving money while shop-ping and cooking efficiently. Despite the book’s niche focus, there are recipes foreveryone to be found within its pages, from the simple (homemade coconut milk)to more advanced (macadamia-crusted duck breast with spicy ginger sauce) andeven vegetarian options (chunky gazpacho, for instance). Learn more by visitingVartanian’s blog, Rubies and Radishes, at rubiesandradishes.com.

See a recipe for “Slow-Cooked Macadamia RosemarySalmon” on page 66. 22>

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FOOD FORWARD

BLOG: Honey, Ghee & MeIn March 2012, Santa Cruz resident Natalie Burns mixed herlove of cooking and her knack for photography into awinning recipe: Honey, Ghee & Me (honeygheeandme.com), achic, simple, and mouthwatering online portal that show-cases her culinary endeavors. (Recent recipes, illustrated withan array of impressive photographs, include Greek-style pota-toes with string beans, and curry chicken lettuce wrapsknown as “endive boats.” Most everything has a local andseasonal focus.) The positive response was unanticipated. “Ihonestly didn’t think more than my mom and sister wouldread the thing,” says Burns. “It’s taken off in a very surprisingway.” The project now has the local school employee cram-ming her nights and weekends with food blogger duties, fromdeveloping and testing recipes to writing and photographing,to responding to readers’ questions and keeping up withsocial media. Her first cookbook, an ebook with 30 gluten-freespring recipes, is set to be released on Amazon on March 28.It’s the first in a series of seasonally focused ebooks that aresure to keep Burns’ busy well into the future. “I would love tohave this hobby I started turn into something more,” shesays. “What a fun career it could be. For now though, it’s allfantasies, and I’m just happy to be where I am now.”

See a recipe for “Spring Citrus Salad”on page 66.

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EATS AND TREATS

FIVETO TRY

Indulgent fare worth springing for this season By Josie Cowden

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West End Tap & Kitchen: Stout-Braised Angus Short Rib,rapini, smoked polenta andbraising sauceLooking for a melt-in-the-mouth meatfix? West End Tap & Kitchen has youcovered. The restaurant’s Stout-BraisedAngus Short Rib is a deliciously succu-lent piece of beef that has gone throughlong, slow moist-heat cooking totenderize it—and it falls off the bonewhen you stick your fork into it. Braisingthe beef with stout not only makes themost delicious sauce, but it also imbuesthe meat with subtle flavors of hops anddark-roasted barley. Smoked polenta is aperfect partner for the meat, and rapini,also known as broccoli rabe, adds asoupçon of pungent bitterness to pairwith this rich flavorful food. Executivechef Geoff Hargrave has created a menuof many tasty dishes, especially theAngus Short Rib. It’s traditional pub foodwith a California twist that’s not to bemissed. ($17) West End Tap & Kitchen,334D Ingalls St., Santa Cruz, 471-8115,westendtap.com.

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EATS AND TREATS

Tortilla Flats: FlatlandA spicy high-protein vegetariannut patty of almonds, sesame,sunflower seeds, peanuts, garlicand tomato served on tostada,taco, enchilada or burrito. ($5.50-$10.95) 4616 Soquel Drive, Soquel,476-1754, tortillaflatsdining.com.

Café Rio:Sand Dabs Dished up with lemon butter, friedcapers and sautéed heirloomspinach. ($21) 131 Esplanade, Aptos,688-8917, caferioaptos.com.

Tyrolean Inn: Kassler Rippchen Two smoked pork chops withsauerkraut and potatoes. ($17)9600 Hwy. 9, Ben Lomond,336-5188, tyroleaninn.com.

Lago di Como Ristorante:Scallopine de Pollo allaModo MioPounded chicken breast toppedwith baby spinach and mozzarellacheese in a white wine lemonsauce. Served with couscous saladand roasted potatoes. ($15.25)21490 East Cliff Drive, Santa Cruz,454-8257,lagodicomoristorante.com.

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Amidst the stacked type-writers, art-laden walls,and artisanal libations

lining the bar, the raucouschatter of the packed housefades. A perceptible silence fallsover the crowd as an artfullyclad woman approaches themicrophone. The only judg-mental eyes are those of a giant

bovine effigy, staring downfrom on high—an eeriereminder of The Tannery’s past.

While the woman spins hermournful tale with melodicverse, the dim lighting seemsto fixate on the performer.Patrons close their eyes as theybring her spoken imagery tolife in their own minds. When

the last line leaves thewoman’s lips, the crowd’sapplause comes loudly andabruptly like the crack ofthunder during a calm rain.

In December 2013, the ArtBar & Café opened its doorswithin the compound of TheTannery Arts Center in the Cityof Santa Cruz. The Art Bar &

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One of a KindThe world’s first ‘arts-education philanthro-pub’ opens at The Tannery Arts Center By Aric Sleeper

Art Bar & Café co-ownerKevin Devaney.

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Cafe is a one-of-a-kind “arts-education philanthro-pub” and boaststhe only poetry open mic night in town.

“The poetry community really is whatrallied around and in a lot of ways got thedoors open on this place,” says KevinDevaney, co-owner of the Art Bar & Café.

A philanthro-pub is an establishmentthat donates a portion of its profits to acharitable cause, which, in the case of theArt Bar & Café, is arts education in SantaCruz County Schools.

“The idea behind the philanthro-pubmodel is that you no longer need to be anorganization that is competing for grantsthat we are seeing fewer and fewer of,”says Devaney. “Literally we just have toconvince people that they want to havetheir coffee and pints here.”

The Art Bar & Café features rotatingtaps of local microbrews from Santa CruzMountain Brewing and others. The wineselection is also ever alternating andfocused on local wineries.

“I’m a huge craft beer nerd, so ourdrafts are never the same,” says Devaney.

As far as its selection of fare, the ArtBar & Café focuses on filling dishes thatnot only cater to the discriminatingpalate, but also to the sometimes meagerincomes of local artists.

“One of our biggest goals was toprovide food that we could be serving toartists who are living and working herethat is healthy and delicious, but still atthat price point where they can afford tocome back,” says Devaney.

Although the Art Bar & Café makesmany of its dishes onsite, it also utilizesthe services of local caterer Foodsmith,led by Chef Jamie Smith. Foodsmithprovides the Art Bar & Café with whole-some gourmet dishes like the highly

popular enchiladas, ginger peanutnoodles, and vegetarian chili topped withcheese, green onions, and house-madecumin-yogurt sauce.

“It’s a big, hearty vegetarian meal thatyou can eat for five bucks, feel goodabout, and walk home full,” says Devaney.

The Art Bar & Café’s most popularweekly event is without a doubt thepoetry open mic held every Monday, butit is just one of many that the establish-ment offers. Fridays are devoted tooffbeat art events like an “Internet cat film festival.” Saturdays bring livemusic, and each Sunday the Art Bar &Café holds a jazz brunch with musicprovided by the Alex Raymond Band.Devaney and events coordinator AlyssaYoung hope to launch “arts and drafts”on Wednesdays evenings.

“It’s a crafting night with beer,”says Devaney.

Being an art-themed cafe in themiddle of an art colony gives the Art Bar& Cafe a bizarre charm that is nearlyimpossible to find anywhere else.

“You’ll come in in the morning andsomeone’s playing the trumpet.You come inthe afternoon and people are shooting afilm. Come in the evening and people aredoing a live reading of Shakespeare’s ‘As YouLike It.’ It’s really an interesting kind ofartistic space because people can come in,eat, and work on their projects,” says Young.

In the future, Devaney hopes to repli-cate the arts-education philanthro-pubmodel in other areas of the county.

“I am foolish enough to dream big,”says Devaney. “It seems to be serving mewell thus far, so I don’t intend to stop.”

Open every day from 10 a.m. to 10 p.m. 1060 River St.,#112, Santa Cruz, 428-8989, scartbar.com. Photos by Keana Parker.

EATS AND TREATS

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Thai basil and kaffir limeleaves. Fresh galangalroot, Thai chilies and

lemongrass. These are theingredients that give Thaicuisine its rich complexity andaromatic blend of spicy, sweet,sour and salty. And that’sexactly what husband-and-wife-duo Sarika and VincentVongsana were hoping to bringto the residents of Santa CruzCounty when they openedLotus Asian Market in Capitolatwo years ago.

Sarika and Vincent movedfrom Thailand to San Diego

eight years ago, then to SantaCruz County three years ago totake over the operation of ThaiBasil restaurant in the CapitolaVillage from Vincent’s mother.Once they had settled in, theynoticed that it was hard to finda lot of the ingredients neededfor authentic Asian cuisinewithout going over the hill toSan Jose.

“We were already orderingThai ingredients from oursuppliers, so we thought we’dtry opening a market,” Sarikasays, sitting behind the registerat Lotus. “A lot of people in

Santa Cruz like cooking Asianfood and now it’s a little easierfor them.”

Lotus started off stocking itsshelves with mostly traditionalThai ingredients, like the staplesmentioned above, and cannedThai-style curry paste. But ascustomers came in requestingingredients used in the cuisineof other Asian countries, theirselection increased accordingly.

Now Lotus boasts a widevariety of Japanese ingredients,from red bean paste to frozennattÿ, a dish made fromfermented soybeans. Sarika

says sushi ingredients, likedried seaweed and tobiko, arealso a favorite among manycustomers.

Although Lotus struggled inthe beginning, Sarika saysthings have started looking upin the past year or so.

“It’s good, but it’s not like‘boom!’” Sarika says with alaugh. “Since we never adver-tised, all of our customers justcame from word of mouth, so ittook some time.”

Sarika and Vincent ownedtwo Thai restaurants in SanDiego before moving to Santa

Capitola’s Blooming LotusThai Basil’s sister store, Lotus Asian Market, blossoms By Ryan Boysen

EATS AND TREATS

30,31 Lotus Asian 3/21/14 4:10 PM


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Cruz. Partly because of therecession and partlybecause Vincent wanted hismother, who had run ThaiBasil with only oneemployee since 1995, to beable to retire, the couplesold one of their San Diegorestaurants and took overThai Basil.

Vincent had alwaysworked as a manager inSan Diego.The plan was tohave his brother, a chef,take over for their motherin Thai Basil’s kitchen.When that fell through,Vincent had no choice butto teach himself to cook—and fast. Then and now thecouple has run Thai Basiland Lotus almost entirelyby themselves, with a littlehelp from Vincent’s motherand their oldest son.

“It was very hard rightafter we moved here,”Sarika says. “The economy,dealing with family—every-thing. We had to work hardbecause it was just us.”

Sarika says an unex-pected benefit of openingLotus is the cross-pollina-tion that has occurredbetween the market andthe restaurant. She saysnow that both businessesare more secure financially,they are looking intoexpanding in the nearfuture.

But, for both Sarika andVincent, the basic premiseof Lotus remains the same.

“I just love it whenpeople come in and I canhelp them cook,” Sarikasays. “Sometimes they don’tknow which ingredients

they need for a dish, so Iwalk them through it.That’s the best part.”

1200 41st Ave., Capitola, 477-1987,capitolathai.vpweb.com/Lotus-Asian-Market.html.

EATS AND TREATS

Oriental Store & Food To Go205 E. Lake Ave., Watsonville, 722-4784.

Yamashita Market114 Union St., Watsonville, 724-3219.

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+Other localAsian marketsworth a visit:

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We understand thatbroth comforts andsoothes. That it can

nourish us when we areunwell and thaw us when weare chilled. But why is that?

The answers to that ques-tion have driven RhiannonHenry, a third-year student atFive Branches University inSanta Cruz, into the kitchen towhip up batch after batch of

bone broth for others. Whatbegan as an offhand hobby twoyears ago recently turned intoa business—called KitchenWitch Bone Broth—as a resultof continual demand for jars ofthe nutritious soup stock fromher Five Branches peers. Livingup to the idea of “food asmedicine,” three of the five“branches” of TraditionalChinese Medicine (TCM)—

herbology, energetics andChinese dietary medicine—areworked into each serving ofHenry’s broth. She consultscustomers on when and howoften they should eat thebroth, and also works withacupuncturists and naturo-pathic doctors to formulatebatches for their clients.

Offered in chicken (thecustomer favorite), lamb (her

favorite), beef and vegan vari-eties, Henry’s broth is madewith organic ingredients andmeat from New LeafCommunity Markets and elSalchichero butchers and goesfor $15 per 24-ounce jar (or $12with a recycled canning jarand fresh canning lid). Below,we pick her brain about thesimple-but-powerful brew.

A Brew of Bones Local student combines Traditional Chinese Medicine with a nutritional staplein new venture, Kitchen Witch Bone Broth By Elizabeth Limbach

EATS AND TREATS

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What was the inspira-tion behind KitchenWitch Bone Broth? In my first year [at FiveBranches], I was I was dating achef whose speciality was soupsand sauces. We cooked togetheroften and he taught me how tomake a really great soup stock.A friend of mine at school washaving [health] problems andher diet was really restricted.For her birthday, my boyfriendat the time and I made her agiant pot of bone broth-basedsoup, with only things she couldeat. I did a whole meditation forher healing on the pot—the qigong side of TCM. She has toldme several times since thenthat it was the turning point inher disease. She started recov-ering and has been in remissionsince.That really showed methe power of healing food.

What makes bone brothso nutritious?It has really easily accessiblenutrients. When you boil thebones and break them apart,like I do, it breaks open andmakes available all of the nutri-ents and all of the white andred blood cells that are in themarrow. Marrow is the mostnutrient-rich part of any animal.

What is the significanceof bone broth in TCM? In TCM, the bones and the bonemarrow are related to thekidneys. The kidneys, as weknow from the Western medicalperspective, act as filters forwaste, and their good buddiesthe adrenal glands help providethe appropriate proportion ofstress hormones in our bodies.Western science has also shownus that stress increases inflam-mation, stress affects our sleep

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Rhiannon Henry ofKitchen WitchBone Broth.

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EATS AND TREATS

patterns, which are alsohormone related, and stress is a major contributor to myriadheart diseases that plague our country.

Bone marrow, quality blood,healthy kidneys, low stresslevels and a healthy gut result inlower inflammation, lowerstress and a lower occurrence ofillness. In TCM, the organs aredivided into two categories,YinOrgans and Yang Organs.Thekidneys are the most Yin of allthe Yin organs.They are associ-ated with water, stillness, deepintrospection and the most coreaspect of who we are. Keep inmind that it is in the bonemarrow—the deepest core ofour bones—that the blood isactually made. So, then, to tonifyand make healthy this deepestaspect, we should consume thatwhich we want to improve,using our food as medicine inthe highest way possible.

[This broth] also ties intothe herbology of TCM. I put in eight or nine Chineseherbs—although I can do itwithout herbs, too. They arepretty familiar to mostWestern people. Licorice root,for example.

Is bone broth best usedat certain times?Each of the seasons have anelement and each of theelements have an organ. In thewintertime, the organ is thekidneys and the element iswater.That is the deepestaspect of who we are: the jing,or essence, which we’reaccessing with the bonemarrow.To tonify the deepestaspect of your body at the timeof the deepest, most hibernatingtime of the year is the time todo it. But [it is helpful for]anyone who is blood deficient,who has any sort of blood irreg-

ularities or menstrual issues,and especially for nursing orpregnant moms or women whohave had multiple pregnancies.Anyone with blood deficiency,anemia, or who are diabetic ordeal with blood sugar levelissues can benefit from thisthroughout the year.

What is your process for making it?If I’m making a chicken batch, Ibuy the whole chicken fromNew Leaf and I pull all of themeat off of it. That meat goesinto making barbecue chickensandwiches that I hand out tothe homeless here in town.Once I’ve taken the meat off ofthe bones and cleaned them, Iroast the bones—it makes ittaste really good and also opensup the cellular structure of thebones to be more broken down.I get my pliers out and breakthem apart so the marrow is

exposed, then soak the bonesovernight in a vinegar-watermixture to soften them up. I putall my veggies in, fill [the pot] upto the top, let that sit on lowheat for at least eight hours—usually overnight. I then addreishi mushroom, a directkidney tonic. They are reallyhard so it takes awhile to softenup and get in, so that boils foranother eight hours at least. Iadd the other herbs and boilthat for less than an hour, addgoji berries at the very end, thenstrain it and jar it. It’s a three-day process. Then they sitaround a Buddha in my back-yard garden to cool. While theyare out there on my altar, that’swhere I charge them up and doa Taoist meditation for theperson who will be receiving it.

Learn more about Kitchen Witch Bone Broth at facebook.com/kitchen-witchbonebroth.

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2. Mascarpone Kumquat from ThePenny Ice Creamery “Mascarpone, a sweet Italian cheese,lends itself to create a satiny smooth and luxurious ice cream, which we have punctuated with bursts of candiedkumquats from Brokaw Farms,” says co-owner Zachary Davis. // $3.75 for ascoop in a bowl or cone.Visit thepennyicecreamery.com for addresses of the three locations.

3. California 17 fromMarianne’s Ice CreamA take on rocky road made with cashewsand marshmallow swirls in chocolate icecream. // Marianne’s Ice Cream // $4.90 for a double scoop in a waffle cone.1020 Ocean St., Santa Cruz, 458-1447,lovemariannes.com.

EATS AND TREATS

Keep Calm Eat Ice Cream

As the weather warms up,the ice cream comes out.Cool off with these fiveflavors from local ice cream virtuosos.

1. Blackflower Chaifrom Polar Bear Ice Cream Indulge in Polar Bear Ice Cream’sBlackflower Chai flavor and yourtastebuds may tingle with memo-ries of a small coffee shop inFelton. The White Raven CoffeeShop has boasted a beloved andmuch-raved about chai tea fordecades thanks to shop founderLarry McNeill. Known far and wideas “Larry’s Famous Chai,” thesweet-and-spicy blend becameBlackflower Signature Chai whenlocal company Blackflower &Company purchased the recipe in2011. New owners Tom Adams andNick Seaton worked with PolarBear owner Mary Young to formu-late a luscious ice cream from thepopular tea. “I don't think you willfind that flavor anywhere else,”says Young. “We are very proud ofit.”Try it plain or as a “paw” ($3.50),the ice cream shop’s flagship icecream sandwich made with twocrunchy oatmeal cookies andhand dipped in chocolate.Blackflower chai is just one ofmany local ingredients used by theice cream company, which hasbeen in business since 1975.(Young took it over in 2006 andopened its retail location in theHarvey West neighborhood in2010.) Others include olive oil fromThe True Olive Connection, honeyfrom Soquel, and fruit fromWatsonville farms.389 Coral St., Santa Cruz, 425-1108,santacruzpolarbear.com.

4. Salted Caramel fromMission Hill CreameryMade with organic Straus milk and organic unrefined cane sugar. // Mission Hill Creamery // $5.50 for a double scoop in a hand-made whole wheat and cinnamon waffle cone.1101B Pacific Ave., Santa Cruz, 216-6421,missionhillcreamery.com.

5. French Vanilla from Kelly’s Ice CreamA rich and creamy classic. // $3 for a scoop.402 Ingalls St., Santa Cruz, 423-9059,kellysfrenchbakery.com.

—Elizabeth Limbach

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A Blackflower chai "paw"from Polar Bear Ice Cream.

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After leaving his home-town on the East Coastto find his life’s purpose

at the age of 18, BrantSecunda, founder of ShamanOrganic Chocolates, foundhimself on an odyssey hecould never have anticipated.

“I left my parents’ house andbegan my journey to Mexico,”says Secunda.

First traveling to Colorado,and then to California, Secundamade his way to the Mexican

town of Ixtlan in search of hisgoal: the Huichol people.

“I met a Huichol Indianschoolteacher there,” saysSecunda. “I was befriended bythis teacher, and he told mehe would write me a letter ofintroduction, which wouldserve as a passport.”

The Huichol people live inan isolated area in Mexico’sSierra Madres. The tribedoesn’t welcome tourists, sothe serendipitous encounter

proved key to his progress.“He said ‘there’s only one

catch: it’s a five day walkthrough the mountains,’” saysSecunda.

Growing up in New York andNew Jersey, the young Secundathought himself resilientenough to survive the trek, buton the third day, his body gavein to exhaustion, and he fellunconscious.

“I was suddenly awakenedby Indians standing over me,

sprinkling water on my face.They asked me why I was lyingthere like a drunkard, whichgives you an idea of the Huicholsense of humor,” says Secunda.“Humor is such an importantpart of their culture.”

The Huichol explained thattheir shaman had dreamt ofSecunda’s arrival two days prior,and the small band had beensent out to rescue him. Secundawas led to their remote village,and was soon adopted by their

Food of the HeartShaman Organic Chocolates works to preserve the Huichol people By Aric Sleeper

EATS AND TREATS

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shaman, Don Jose Matsuwa. Hethen began a 12-yearshamanism apprenticeship.

Years after he was fully initi-ated, Secunda becameconcerned for his adoptedfamily as he feared their landand way of life would be assimi-lated into mainstream culture.Secunda wanted to help theHuichol people, but was unsurehow he could do so until he hada prophetic dream of his own.

“I had a dream that peoplewere eating chocolate.Theywere being more in love, and itbrought more peace to theworld,” says Secunda.

Combining his concern forthe Huichol with his vision,Secunda founded Santa Cruz-based Shaman OrganicChocolates 12 years ago inorder to preserve the tribe’s

livelihood and raise publicawareness about their spiri-tual ways and culture.

“It’s my way of givingsomething back to the tribe,”says Secunda.

All of the profits from salesof Shaman Organic Chocolatesgo to support the Huicholpeople. Since the nonprofitbegan, proceeds have helpedsend one of the Huichol to lawschool, so that she too can helpher people, and Secunda hopesto open a shaman school intheir village in the near future.

Chocolate has been anintegral part of Huicholculture for thousands of years,and is known to them as “theheart food of the gods.” TheHuichol often take pilgrimagesto sacred sites where theyleave chocolate as an offering

to the spirit of the land.Strengthening the bondbetween man and nature isparamount to the Huichol.They believe that merelyholding chocolate in theirhands increases their feelingsof wellbeing and fondness fortheir environment.

“Chocolate is very muchconnected to the heart and lovefor the Huichols,” says Secunda.“They believe it helps us to bemore loving.”

The Costa Rica-grown cocoabeans used by Shaman OrganicChocolates are fair trade andcertified organic. The bars comein a variety of flavors such asdark chocolate with green teaand ginger, dark chocolate withruby raspberries, or extra dark(82 percent) chocolate, and canbe found locally at stores

including New Leaf CommunityMarkets and Whole Foods,among others.

“When you eat chocolateyou feel good,” says Secunda.“You feel like you’re in love—like everything is OK. I oftenjoke that it will cut off years oftherapy. I am joking of course,but it couldn’t hurt.”

As for the future of theHuichol, Secunda hopes that astime passes, their unique way oflife remains intact.

“Our governments changeand policies change,” saysSecunda. “That’s the concern—that the government and thepeople keep supporting theHuichol, and help to keep theirancient culture alive.”

For more information about ShamanOrganic Chocolates, visit shamanchocolates.com.

EATS AND TREATS

38,39 Shaman Chocolates 3/21/14 4:33 PM

GALLOW GLASS STINGERTullamore Dew Irish whiskey mixedwith Domaine de Canton gingerliquor and topped off with Magner’sIrish cider. ROSIE MCCANN’S: $8

ANDY KAUFMANHouse-infused cucumber vodka with muddled mint and lime juice.Finished with ginger beer, gingersimple syrup and a splash of sodawater. KAUBOI BAR & GRILL: $7

GINGER THAIHouse-infused ginger vodka with asplash of ginger simple syrup and atwist of lime. RED RESTAURANTAND BAR: $6

CAPTAIN HOOKPapa’s Pillar dark rum with Domainede Canton ginger liquor andPeychaud’s and Angostura bitters.Finished with a touch of pineapplejuice. JACK O’NEIL LOUNGE ATAQUARIUS RESTAURANT: $12

COUNTRY ROADYour choice of liquor with muddledfresh ginger, mint and lemon juicefinished with simple syrup and asplash of ginger beer. MOTIV: $8

GOLD N’ STORMYBulleit Rye whiskey mixed with Fever-Tree ginger beer and finished with adash of bitters and a squeeze of freshlemon juice. CAFÉ CRUZ: $8.50

MCLOVINBulleit whiskey with Stirrings ginger liquor, fresh lemon juice and a splash of soda water. CREPE PLACE: $8

FRENCH MULETru Organic Vodka with muddledfresh ginger, brown sugar and limejuice, topped off with ginger beerand Chandon Brut. SUDA: $9

—Ryan Boysen

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As the Santa Cruz areabecomes increasinglypopular as a wine-

tasting destination, there isalso a greater need for winetour guides and transportation.

When Austin Twohigreturned from two months oftraveling Europe—backpackingaround Spain, Italy, Greece,Germany, England and Ireland—he realized there was a shortageof wine tour companies in theSanta Cruz Mountains andsurrounding areas. Along withbusiness partner Dave Soloman,he founded The Santa CruzExperience (SCE) in 2007. Now,after buying out his originalpartner,Twohig and co-ownersPhil D'Andrea and Noah Milichare constantly busy as the oper-ators of SCE.

As well as wine tours, SCEoffers transportation of allkinds. “Wedding shuttles,airport shuttles, and reallyanything to do with transporta-

tion—we’ll do it,”Twohig says.Twohig’s initial interest in

wine started in San Franciscowhen he just happened to walkinto a wine shop. “I knewnothing about wine,”Twohigsays, “but they gave me a job asa delivery guy and it just kindof snowballed from there.”Thewine shop also had a wine bar,serving about 25 differentwines a day, and as Twohigeventually began tasting them,his appreciation of all thedifferent nuances and varietalspiqued.“I really started to getinto it,”Twohig says of hisinvolvement with wine. But itwas only after his return fromEurope that he decided to gointo the wine business.

“One thing led to another,”Twohig says, “and I bought awine tour shuttle—a ChevyExpress—holding 15 people. Istarted advertising and businesswas coming in right off the bat.”He eventually started buying

more vehicles and now has aflotilla of 10.

Twohig, who used to write awine column in a local news-paper, is much busier in thespring, summer and fall monthswhen tourists, visitors andlocals love to see vineyards inall their leafy glory, or check outa tucked-away-in-the-moun-tains tasting room. He thenemploys about 10 people to helphim with wine tours andvarious shuttles.

“I believe SCE stands outbecause of our main coregroup of wine guys. We reallyhave good wine knowledgeand we give groups a goodexperience,” Twohig says,adding that some wine tour companies offer just alimo and a driver, but that SCE offers a more “hands-on” approach.

Most of the company’swine tours are customizedand typically cost around $50

a person, depending onwhether a catered lunch isneeded—in which case SCEprovides healthy food througha local caterer.

Twohig gives corporate aswell as private tours, picking upgroups all over the Bay Area,including at company head-quarters, hotels or homes. “Theidea is that they’re not going tohave to drive,” says Twohig.

Some people customize theirown wine tours, choosingfavorite wineries to visit. Butmost prefer suggestions fromTwohig—taking advantage ofhis knowledge of at least 50wineries in the Bay Area. “Weknow every winery very well,and we’ll certainly show every-body a good time,” says Twohig.“I just want people to be ashappy as possible.”

The Santa Cruz Experience, P.O. Box 7127,Santa Cruz, 421-9883, [email protected],thesantacruzexperience.com.

Wine Tasting Made EasyThe Santa Cruz Experience knowledgeably shuttles wine lovers between local wineries By Josie Cowden

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42,43 SC wine experience 3/21/14 4:38 PM


12 Winerieson Monterey County’s Road Less Traveled

www.RiverRoadWineTrail.comboekenoogenhahn winery

manzoni winery

marilyn remarkmcyntire vineyardsparaiso vineyards

pessagno winerypuma road

scheid vineyards

sycamore cellarstalbott vineyardsventana vineyards

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Located in the beautiful Santa CruzMountains, Villa del Monte is nowan established winery, but wine-

makers Neil Perrelli and John Overstreetfirst started out as amateurs around adecade ago.

After getting good receptions fromdonating wine to charitable organizations,and also submitting their varietals incompetitions and winning awards, theybegan “getting everything under controland working right,” says Perrelli.

When they transitioned from amateurwinemakers to pros, opening a commercialtasting room in 2010, their business took off“like crazy,” says Perrelli, whose wife JoycePerrelli helps with marketing.“In 2011 westarted our wine club,” he continues,“andthat’s been growing very rapidly and we’vegot a lot of loyal customers.”

Perrelli and Overstreet, who sharewinemaking duties equally, also partici-pate in the Passport Day program run bythe Santa Cruz Mountains WinegrowersAssociation (visit scmwa.com to learnmore), and have expanded the number ofvarietals they produce, includingChardonnay, Zinfandel, Malbec, Pinot Noir,Merlot, Zinfandel, Cabernet Sauvignonand Nebbiolo.

The duo also produces more unusualwine such as a late-harvest Zinfandel and aPort-style Merlot, and are experimentingwith fruit-based meads.An orange-peachChardonnay blend in the works will be calledThe Front Porch—reminiscent of sitting onyour porch in an afternoon, says Perrelli.

23076 Summit Road, Los Gatos, (888) 788-4583,villadelmontewinery.com.

Going ProThe ascent of Villa del Monte wineryBy Josie Cowden

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RedsTROUT GULCH VINEYARDS: 2011 GRENACHEServed slightly chilled, this easy-drinkingGrenache can be enjoyed as an aperitif withappetizers, or paired with sardines, olives,grilled sausages and barbecue. Aromas ofdark fruit, fennel and cracked peppercorns,along with cherry flavors and spiciness,round out this lovely wine. WinemakerGerry Turgeon gives his wines Frenchnames and this one is le vent sauvage quisoufflé. It’s reasonably priced, to boot. ($16) 427 Swift St., Santa Cruz, 471-2705,troutgulchvineyards.com.

HOUSE FAMILY WINERY: 2010 MERLOTThis is a winner with its delicate aromas ofmint and berries with plum and spicy over-tones of cinnamon and nutmeg. A touch ofsemi-sweet chocolate, fig and licorice makethis a voluptuous wine to come home toand a good way to start the weekend. ($44)13330 Old Oak Way, Saratoga, (408) 501-8892,housefamilywinery.com.

BIG BASIN VINEYARDS: 2009RATTLESNAKE ROCK SYRAHThe stunning “bite” from this rattlesnakewill make you swoon with delight. It’s a big,bold wine with lots of dark fruit and blackpepper. Winemaker Bradley Brown makes atruly great Rattlesnake Rock Syrah and ifthe 2009 is sold out, we can look forward tothe 2010 release in April. Make sure you getsome. ($55) Big Basin Vineyards, 14598 BigBasin Way, Ste. B, Saratoga, (408) 564-7346,bigbasinvineyards.com.

CLOS LA CHANCE: 2011 MERITAGE Cassis, cranberry, tobacco and atouch of rosemary on the noseis the sensuous bouquetemanating from this lovelyReserve Meritage. Some tartcherry on the palate, with hintsof vanilla and bright fruits,round out the delicious experi-ence of this four-varietal blend.

Clos la Chance is one of the most beautifulwineries to visit in the San Martin region.($28) One Hummingbird Lane (off WatsonvilleRoad), San Martin, (408) 686-1050, clos.com.

CINNABAR WINERY: 2011 MERCURY RISINGMost of the world’s mercury is obtainedfrom its main ore, cinnabar—hence theconnection with the wine’s name, MercuryRising. And winemaker George Troquato’sMercury Rising is one of the most knownand popular wines around. This robustnectar, with its dense aromas of blackberryand underlying layer of blueberry, has richflavors of black cherry, raspberry andchicory. It is balanced, rich and simplydelightful—a lovely wine to open on anyoccasion. ($22) 14612 Big Basin Way, Saratoga,(408) 867-1012, cinnabarwine.com.

WhitesSERENE CELLARS: 2012SAUVIGNON BLANCMarin Artukovich is turning out some fabu-lous wines under his MJA Vineyards’ SereneCellars and Davine Cellars labels. This well-balanced 2012 Sauvignon Blanc willbrighten your day with its delicious limezest, honeysuckle and lychee flavors. Thewinemaker suggests you drink it withceviche, or enjoy this “sexy summer wine”in the hot tub.($22) 328-A IngallsSt., Santa Cruz,421-9380.

QUINTA CRUZ: 2012 VERDELHOI love all the wines made by Jeff Emery, ofSanta Cruz Mountain Vineyard, under hisQuinta Cruz label, and one of my favoritesis the Verdelho.This Portuguese/Spanishvariety grown in California has aromas andflavors of white nectarine, melon and citruswith a lingering fruity finish. Dry, crisp andaromatic, it can be enjoyed as an aperitif orwith food. ($20) 334-A Ingalls St., Santa Cruz,426-6209, scmountainvineyard.com.

NICHOLSON VINEYARDS: 2012 VIOGNIERMarguerite and Brian Nicholson’sViognier exhibits the lovely qualities of aclassic Viognier—a heady perfumed winewith notes of peaches, baking spices andflowers—with tropical fruit flavors andcreamy mouthfeel. Because it’s not theeasiest wine to pair with food, I prefer to drink it on its own. ($24) 2800 PleasantValley Road, Aptos, 724-7071,nicholsonvineyards.com.

DANCING CREEK WINERY: 2010 CHARDONNAYJim and Robin Boyle’s hand-crafted winesare made with great care. Their 2010quality Chardonnay is aged in Frenchoak, and is a delightful wine to pour anytime. Like most Chardonnay, it goes wellwith food, especially with fish, pasta andchicken. But it’s very flexible so if you likeChardonnay, then go ahead and pair itwith anything. ($27) 4363 Branciforte Drive,Santa Cruz, (408) 497-7753,dancingcreekwinery.com.

MARTIN RANCH WINERY: 2012 MUSCATThérèse and Dan Martin are producing

some fabulous wines, and this funand fruity Muscat is one of them.Muscat is a beautifully perfumedwhite grape that turns into a simplydivine-flavored wine that smells oforanges and honey. It’s a rathersensual sweet wine—and justperfect on a hot summer’s night.($20) 6675 Redwood Retreat Road,

Gilroy, (408) 842-9197,martinranchwinery.com.

GT’s resident wine expert picks 10 wines to try this season By Josie Cowden

Wine ClubThe

46 ten local wines 3/21/14 7:03 PM


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With an arsenal ofcharred oak barrels, a600-liter hand-

pounded alembic stillimported from Spain, and anideal location on the Westsideof Santa Cruz, Sean Venus isfinally equipped to unleash hishandcrafted line of liquors,Venus Spirits, on the publicthis spring.

“I want to bring what craftbrewing has done for the beermarket to spirits,” says Venus.“I take a fair amount of myinspiration from craft brewers,

people like Stone and Ninkasiwho have really grown theirbusiness over the last coupleof years.”

Venus’ love for craft bever-ages reaches back to his time incollege, when he began brewingconcoctions of barley and hopson his own time.Venus thenfound a home in the breweriesof Eugene, Ore., where he servedas an assistant brewer. Aftertaking a technical class inbrewing and graduating fromthe University of Oregon, Venusworked as a production

manager for Gordon BierschBrewing Company in San Jose.

Venus then steered awayfrom the beer world and movedinto organic food. Most recentlyhe worked with a companycalled Mamma Chia developingchia seed beverages, but feltthat the budding market of arti-sanal spirits was ready toblossom. Venus Spirits joinsOsocalis Distillery as one of theonly liquor distilleries in SantaCruz County.

“I saw the opportunity in thecraft spirits base about a year

ago,” says Venus. “I thought itwould be the prime time to getback into the alcohol industry.”

After quitting his job atMamma Chia last fall, Venusdevoted himself entirely tostarting a distillery of his own.He found a location on SwiftStreet in Santa Cruz near to analready-popular hub of wineand beer-tasting, which wasalso the home to a previousdistillery, Sarticious Spirits.Venus purchased all the equip-ment necessary fordistillation, acquired the

Crafting SpiritSean Venus revives artisanal spirits on the Westside of Santa Cruz By Aric Sleeper

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Venus Spirits founder Sean Venus.

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permits required to run his business,and created partnerships with localdistributors.

“I’ve got a lot of people who are interested in the products,”says Venus. “Everyone is reallyexcited about organic craft spirits inSanta Cruz.”

Venus Spirits is currently set tooffer a signature gin—accented withan ever-changing blend of herbs, fruitsand botanicals—blue agave spirits(under the name El Ladron, or “TheThief”), and single-malt, bourbon, andrye whiskeys, which Venus is themost excited about.

Venus Spirits opened in mid-March, and will offer the gin and blueagave spirits sometime in April, butVenus’ whiskey will not be availableuntil sometime this fall. Venus alsohopes to start construction on atasting room, but, as of press time,was waiting on approval from the city.If all goes well, the tasting room willopen this summer.

“The reason I started this is I was abig fan of whiskey, and whiskey itself

is going through a renaissance rightnow,” says Venus.

Venus’ double-distilled whiskeywill be aged using full-sized 53-gallon barrels, which takes abouttwo years, and smaller 10-gallonbarrels that produce a finishedproduct much quicker.

“The smaller the barrel, the highersurface area-to-alcohol ratio there is,which speeds up the aging process,”says Venus.

All of the ingredients utilized byVenus Spirits will be organic and aslocal as possible, save for the blueagave nectar, which is found only inMexico. Armed with choice ingredi-ents, Venus’ goal is to create liquorswith a taste that is unique and unat-tainable by larger distilleries.

“We’ll be promoting differentflavors and ultimately the consumerswill drive us in the direction that theywant to see us in,” says Venus.

427A Swift St., Santa Cruz, 427-9673,venusspirits.com.

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“I want to bring what craftbrewing has done for the beermarket to spirits. I take a fairamount of my inspiration fromcraft brewers, people like Stoneand Ninkasi who have reallygrown their business over thelast couple of years.”

—Sean Venus

48,50 Venus Spirits 3/21/14 5:17 PM


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Santa CruzMountainBrewing Headsfor the HillsFor the past three years,Santa Cruz MountainBrewing owner EmilyThomas and Bob Locatelli,owner of the Felton andBoulder Creek New LeafMarkets, have beenworking on a jointventure to open a newSCMB alehouse andrestaurant in Felton'shistoric Cremer Hotel.The yet-to-be namedalehouse will not be abrewing facility but willshowcase all of theSCMB's brews as well as20 other locally brewedbeers on tap.Thomas and

Locatelli aim to recapturethe building's persona as a

small mining town hotel,Thomas says.With building

permits acquired in earlyFebruary, construction is now

under way.

Beer Lovers' DiscGolf Tournament

In Santa Cruz County's brewingand beer-loving community, disc golf

on a sunny day is an especiallypopular activity. “Disc golfers are a

central group in Santa Cruz’s beerculture,” says Patrick Grube, an organizer of

the annual Hop-N’-Barley beer festival inScotts Valley. “Most of us frequent our neigh-borhood breweries and pubs, and our taste-buds are always on the lookout for what’snew.” So, on the morning of Sunday, June29—the day after the fifth Hop N' Barley—festival organizers will hold an inauguraldisc golf tournament on the DeLaveagacourse entitled “The Beer Master’s Cup.” Theevent’s victor will take home a special beerstein trophy and a portion of the tournamentbuy-in, which is $55 a person. Winnings willbe in the ballpark of $500.

Winning Brew at 99 BottlesThe Great American Beer Festival, held annu-ally in Denver, Colo., is one of the largestbrewers’ events in the world, featuring thou-sands of beers from all over the country. LastOctober, brewer and 99 Bottles co-owner DaveBossie entered his creation the “Loose LucyScotch Ale” into the festival and took home aSilver award for the Scotch Ale category.Thebeer, which Bossie brewed with Jason Chavezof Seabright Brewery, is 9.4 percent alcoholand lightly hopped with notes of caramel anda touch of peated malt.

Brewers Grains Discretion Brewing, Santa Cruz Ale Works,Uncommon Brewers, and Seabright Brewerycollectively produce many tons of spentbarley grains after brewing cycles. CalebBarron, co-owner of Fogline Farms in Soquel,is more than happy to take it all off of theirhands. “I learned that finding supplementalfeed was key to success in organic livestock,so I quickly formed relationships with allthe breweries in town,” he says. Barron occa-sionally gives the breweries' staff people freechicken and pork, saves them a trip to thedump, and feeds the grains to the animalsand tills the leftovers into the fields andcompost. “It’s a win-win,” he says, addingthat the inspiration came from DeschutesBrewery in Bend, Ore., where the brewery’soperation is closely intertwined with theirrestaurant’s menu.

Universal Growlers As of Jan. 1, 2014, beer lovers can now refillgrowlers—large glass beer jugs—at anybrewery, regardless of where the growlerwas purchased. The new law, signed by Gov.Jerry Brown in October of last year, doesrequire, however, that the label of abrewery other than the one filling the jugbe covered up. Emily Thomas, owner ofSanta Cruz Mountain Brewing, says the lawis a step in the right direction forCalifornia, though having to cover otherbreweries’ labels is an added hassle. Shewould ultimately like to see a law similar toOregon’s, which allows any growler to befilled at any brewery. “The point of thegrowler is to be economical as well asecological,” Thomas says. “If you have tobuy a growler for every brewery, it defeatsthe purpose.” Thomas recently designed the

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16 constantly rotating taps Over 100 different bottles

TapasOpening downtown, April, 2014.

Lúpulo Craft Beer House is an intimate space dedicated to the celebration of craft beer. Our café and bottle shop focuses on small-production craft beers and features a small, seasonal menu designed to compliment our beers.

Follow us!lupulosc.comfacebook.com/lupuloscTwitter: @lupuloscInstagram: lupulosc

233 Cathcart St, Santa CruzBetween Pacific and Cedar

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new “Santa CruzGrowler,” which has a

decal of the Santa Cruz coast-line and map of five localbreweries. The new growler willgo on sale soon.

Growing Hops A hop rhizome is not much tolook at; at first glance it appearsto be a small, brown scragglystick. But that little piece ofplant shoot, with healthy soiland enough sunlight, will yieldone of a home brewer’s mostkey ingredients. Hop cultivationis a hobby within a hobby—asub-category of home brewing—that makes the whole processmuch more satisfying in theend, says James Hosner, assis-tant manager at Seven BridgesCooperative, where hoprhizomes are sold. A hop plant'syield increases exponentiallyover time, and by year two, one

plant should provide enoughhops for a five-gallon batch ofhome brew, he says. SevenBridges Cooperative offers avariety of hop rhizomesincluding “Magnum,” “Brewer'sGold” and “Nugget.” Prices rangebetween $6 and $10.

Boulder CreekBrewery Revs UpSince joining the Boulder CreekBrewery in October of last year,resident brewer Winslow Sawyerincreased the number of beersthe establishment has on tapfrom just three or four at a timeto 16. While still working withthe same four fermenters thatthe brewery has had since itsinception 25 years ago, BCB isnow brewing at full capacity,selling more beers than theypreviously did, and experi-menting with a wider range ofstyles, Sawyer says, rarely

brewing repeats, except for theirflagship beers. In an effort to putsomething on tap that appealsto every kind of beer lover,Sawyer is working more withfarmhouse styles, Belgian beers,barrel-aged concoctions, sourbeers, fruit mixes, and old-timestyles that are rarely found ontap, such as the KentuckyCommon, an undistilledbourbon sour mash, tart brownale made from corn and rye—apopular type of brew during thepre-Prohibition era.

Big Sur Sister Pub The Parish Publick House is apopular Irish-themed tavernamong the members of SantaCruz's Westside neighborhood.But it is less common knowl-edge that just over 70 milessouth along Highway 1, tuckedinto the coastal forest of Big Sur,is the Parish Publick House's

sister bar,The Maiden PublickHouse.The Maiden, located atthe Big Sur River Inn—just out ofsight from the highway—has 12taps, 70 bottled beers on site,and serves as the stompingground for an ever-changingvariety of tourists, wanderersand Big Sur residents.

New Brews Santa Cruz County will begraced with even more estab-lishments dedicated to the deli-ciousness of craft beer in 2014.As of press time, Lupulo CraftBeer House was soon to open onCathcart Street in DowntownSanta Cruz; Beer Thirty BottleShop and Pour House hadrecently opened its doors onMain Street in Soquel; and anew brewery, New BohemiaBrewing Co., is slated to open upin Pleasure Point later this year.

—Joel Hersch

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For 13 years, the MontereyBay Aquarium hasconnected the dots

between the two with itsannual Cooking for Solutionsevent. The answer, according toKen Peterson, communicationsdirector at the Aquarium, issimple. Peterson says the three-day event—which features aglitzy gala, food prepared byworld-famous chefs, andcooking classes, among otherthings—tries to get across twomain points.

First, it aims to remindconsumers that the way food isproduced on land directly affectsthe ocean, through pesticide run-off from industrial farming andother means. Second, it demon-strates beyond a shadow of adoubt that sustainable cuisine—seafood or otherwise—is incred-ibly delicious.

“It’s an indulgence because allof the food is really, really good,but it’s also food you can feelgood about,” Peterson says. “Andit’s also a heck of a lot of fun.”

The first night, Friday, May 16,is all about the Cooking forSolutions gala. Here attendees

will tour the Aquarium’s exhibitswhile snacking on world-classhors d’oeuvres and beveragesand bidding at a silent auction ofexquisite wines. This event is themost glamorous and the priciest.

Saturday features back-to-back events hosted by famouschefs and television personali-ties. First, the Street FoodExtravaganza hosted by CarlaHall followed by The Partyhosted by Alton Brown.Sunday features a variety ofsmaller demonstrationsthroughout the Aquarium thatare free with admission.

The weekend also featuresseveral smaller demonstrationsand salons led by top chefsfrom around the world. Allproceeds benefit the SeafoodWatch Program, which providessuggestions for sustainablysourced seafood to more than100,000 businesses acrossNorth America.

“Cooking for Solutions” takes place Friday,May 16 to Sunday, May 18. Prices vary basedon event. Monterey Bay Aquarium, 886Cannery Row, Monterey, 648-4800, cooking-forsolutions.org.

Cooking forSolutionsWhat does saving endangered marinewildlife and habitat have to do withgourmet cooking? By Ryan Boysen

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Food&Wine Events

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231 Esplanade, Capitola Village• 476-2263

margaritavillecapitola.com

Food&Wine Events

� PINOT PARADISEExplore the rich history andunique flavors of Pinot Noirgrown in the Santa CruzMountains. From a paneldiscussion of winemaking inthe mountains to wine tastingand tours of local wineries,this three-day annual eventhas it all. Tickets range from$25 to $100 depending on theevent. Friday, April 11 throughSunday, April 13. The MountainWinery, 14831 Pierce Road,Saratoga, 685-8463, scmwa.com.

� 7TH ANNUAL ART &CHOCOLATE TOUR

Make it a Mother’s Day toremember by attending thisannual celebration of local artand delicious chocolate.Twelve Pleasure Point artstudios welcome the public togaze upon works of everythingfrom fine art to sculpture,

with unique chocolatesoffered at every venue. May 10and 11, 11 a.m. to 5 p.m.462-9337, maggiehellmann.com.

� JAPANESECULTURAL FAIR

Get a taste of Japan withoutleaving Santa Cruz. The mainstages will feature everythingfrom martial arts demonstra-tions to traditional tea cere-monies, while food vendorswill be serving up sushi,teriyaki chicken dishes, greentea ice cream, and more.Saturday, June 7, 11 a.m. to 6p.m. Mission Plaza, 103 EmmettSt., Santa Cruz, 462-4589,jcfsantacruz.org.

� 5TH ANNUALFESTIVAL DEL NOPAL

The prickly pear cactus mightlook dangerous, but it’s actu-ally delicious. Come celebratethe rich cultural heritage ofthis traditional Mexican staplewith live music and dance, a“Festival Queen” and recipecontests, and a huge variety ofcactus cuisine.Saturday, July 27, 10 a.m. to 6p.m. 176 Lincoln St., Santa Cruz,295-2518, festivaldelnopal.com.

� WATSONVILLESTRAWBERRYFESTIVAL

This annual delight is some-thing the whole family cansink their teeth into. Takingplace in historic DowntownWatsonville, this year’s festivalfeatures a wide variety of

strawberry-themed food anddrink as well as carnival rides,live entertainment, and—forthe first time ever—winetasting. Aug. 2 and 3, 10 a.m.to 7 p.m. Watsonville City Plazaon Main, Peck and Union streets,768-3240, cityofwatsonville.org.

� SCOTTS VALLEY ART& WINE FESTIVAL

Relax in the redwoods andtake in the best of what localartists, microbreweries andwineries have to offer. Theevent showcases the work ofmore than 100 local artists ina variety of mediums and alsofeatures live music, children’sactivities and a wide variety ofdelectable food and drink.Saturday, Aug. 9 and Sunday,Aug. 10, 10 a.m. to 6 p.m.SkyPark, 361 Kings Village Road,Scotts Valley, 438-1010,scottsvalleychamber.com.

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19 entrees for $19 or less!

HAPPY HOUR Fridays 4–6pm & Tuesday–Thursday 5–7pm1⁄2 off all appetizers & $4 German Beers

Wienerschnitzel WednesdaysYour favorite dish at only $12

Friday Wild game specialsPet Friendly • Bounce House for the kids!

Our quaint chalet is surrounded by beautiful redwoods and filled with Bavarianfolk music, a warm fire, and friendly service.

Like us on Facebook

Maifest!Everything you love about Oktoberfest!

May 17th

Located 22 miles north of Santa Cruz on Hwy 1Costanoa Lodge and Resort

(877) 262-78482001 Rossi Road, Pescadero, Ca

www.costanoa.com

SimplySustainable

Tired of eating at thesame old place?

Why not visit a magical piece ofthe California Coast and

compliment the visit with a mealto match? Surrounded by

farms and ag land, sourcinglocally and sustainably.

Cascade Restaurant at Costanoa

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60 l food & wine

• Breakfast, Lunch and Dinner Daily

• Happy Hour5-7 Daily

• Specialty Cocktails

• Lounge Open Every Day at Noon

Hilton Santa Cruz/Scotts Valley 6001 La Madrona Drive, Hwy. 17 at the Mt. Hermon exit831.440.1000 santacruzscottsvalley.hilton.com

Food&Wine Events

� CALIFORNIA BEERFESTIVAL

Dozens of craft beers tosample, good eats, and livemusic. Those are the ingredi-ents that have made theCalifornia Beer Festival, comingto Aptos for the fourth year thisAugust, a smashing success.This year, the festival will beover two days at the end ofSanta Cruz County Beer Week,which will take place Aug. 4through 8. The first day’s themeis Craft Beer Heaven, completewith more than 70 craft brewson tap, food and music. Thesecond day, dubbed Hamburger& Hops, will pair craft beer withstand-out burgers, is kid-friendly, and also features livemusic. Craft Beer Heaven takesplace from noon to 5 p.m. onSaturday, Aug. 9 ($45 forSaturday only); Hamburger &Hops takes place from 11 a.m.to 5:30 p.m. on Sunday, Aug. 10

($10 general admission; $30“slider and suds package” pre-sale; kids 12 and under free).Two-day passes $50. Both areheld at the Aptos Village Park,Aptos. Californiabeerfestival.com,santacruzcountybeerweek.com.

� 6TH ANNUAL YOUNGFARMERS ANDRANCHERS TESTICLEFESTIVAL

This summer is rocky moun-tain oyster season, so take awalk on the wild side with all-you-can-eat mountain oystersand a barbecue dinner. Thisfundraiser also features a silentauction, horseshoe tourna-ment, live music and dancing,and the “It’s All in the Sauce”homemade dipping saucecontest. Yeehaw! $50 adults, $20ages 5 to 12, under age 5 free.Saturday, Aug. 16, 3-7 p.m.

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A Santa Cruz Community Farmers' Market pop-up breakfast in August 2012.Photo copyright @ Pascale Wowak Photography.



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Food&Wine Events

Estrada Deer Camp, 500 MountMadonna Road, Watsonville,722-6622, agri-culture.us.

� THIRD ANNUALEDIBLE GARDEN TOUR

Dust off your work gloves andget ready to garden. Slow FoodSanta Cruz hosts this informa-tive romp through localgardens of every shape, sizeand variety. Featuring chil-dren’s activities and work-shops on cooking with edibleflowers, participants will comeaway with a better sense ofhow to plan and maintain asustainable garden. Freeadmission, Saturday, Aug. 23.Slow Food Santa Cruz, 425-1541,slowfoodsantacruz.com/events.

� TEQUILA & TACOMUSIC FESTIVAL

Brought to you by the samefolks behind the CaliforniaBeer Festival, this inauguralbash will feature craft tequilatasting, local craft beer,specialty margaritas, wine,mouthwatering street tacos,and live music to boot.General admission (entry intothe festival for live music) $10;free for kids 12 and under. $30for “the Tequila Experience,”from noon to 3:30 p.m. forattendees over 21 years of age,including entry and sevenhalf-ounce tequila samples. 11a.m. to 5:30 p.m., Saturday,Aug. 23. San Lorenzo Park,Santa Cruz,tequilaandtacomusicfestival.com.

� SANTA CRUZ GREEKFESTIVAL

Celebrate Greek culture andsavor Greek cuisine at thisannual local favorite.Sponsored by the ProphetElias Greek Orthodox Church,the festival features a varietyof Greek foods such asbarbecue souvlaki, moussaka,gyros, baklava, and muchmore. Live music, dancing anda plethora of vendors roundout the festivities. Friday, Sept.6 through Sunday, Sept. 8.Prophet Elias Greek OrthodoxChurch, 223 Church St.,Santa Cruz, 429-6500,propheteliassantacruz.org.

� SANTA CRUZ COUNTY FAIR

Whether it’s the huge varietyof unique food vendors, camelrides, pig races or an experthypnotist, this year’s “Sew it,

Grow it, Show it” themedcounty fair is sure to havesomething for everyone,foodies included.Ages 13 and up $10 at thegate, $5 at the gate for 6-12year olds, and free for thoseunder 6. Sept. 9-14. Santa CruzCounty Fairgrounds, 2601 E. LakeAve., Watsonville, 724-5671,santacruzcountyfair.com.

� CAPITOLA ART &WINE FESTIVAL

More than 200 artists and 20local wineries converge in thepicturesque Capitola Villagefor this local favorite. Theseaside event features livemusic and performing arts, achildren’s art area and plentyof gourmet grub. 10 a.m. to 6p.m., Saturday, Sept. 13 andSunday, Sept. 14. On theEsplanade in Capitola Village,475-6522, capitolachamber.com.

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3 BBQ Sandwiches & Meals3 Meat only Plates 3 Little Meals

(831) 662-17218059 Aptos St., Aptos, CA Aptosstbbq.com

OVER 39 CRAFTBEERSON TAP!

LIVE BLUES7 NIGHTSA WEEK

4.5 STARSON YELP

Best BBQ inSanta Cruz2 years in a row

American farmer, lecturer, author and featured in documentary films, Food, Inc. and Fresh.

Saturday, March 29, 2014De Anza College, Campus Center, 21250 Stevens Creek Blvd., Cupertino, CA

1:30-4:30 p.m. – Creating a Vibrant Local-Centric Food System5-6 p.m. – VIP Reception with Joel Salatin (limited tickets available)

6-9 p.m. – Return to a romantic dining partner of culture, agriculture and food with integrity!

Tickets available at: www.communitycuisine.com

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Food&Wine Events

� SANTA CRUZFARMERS'MARKETFOODSHEDPROJECT &POP-UPBREAKFASTS

Come on downtown and letlocal chefs share their secretsand choicest cuisines. TheFoodshed Project events featurelocal chefs teaching Wednesdaymini-classes on culinary tech-nique along with live music,face painting and other activi-ties. The Pop-Up Breakfastsfeature local chefs cookingseasonal favorites in theweekend morning sun.Foodshed Project events happenevery second Wednesday of themonth from May to October. Pop-Up Breakfasts happen at least oncea month from May to September.For more information, visitsantacruzfarmersmarket.org,454-0566.

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The California Beer Festival lands in Aptos this August, at the tail end of Santa Cruz County Beer Week. Photo courtesy of the CaliforniaBeer Festival.



Owned and operatedby the

Zoccoli’s Familysince 1948

1534 Pacific AvenueDowntown Santa Cruz

831-423-1711 • Zoccolis.comOpen Mon-Sat 9-6 • Sun 10-6

Voted 2013 Best

Deli and Best

Sandwich

Outdoor Seating

Beer & Wine

FRESH HOMEMADE

SANDWICHES,

SALADS,

SOUPS AND PASTA

Like us on FacebookFollow us on Twitter

LUNCH TUE-SUN 11:30-2:30PATIO DININGDINNER DAILY STARTING AT 5:00

101B Cooper Street423.4545

www.lailirestaurant.com

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Spring Citrus SaladFrom Natalie Burns, of Honey, Ghee & Me. (See page 22)

INGREDIENTS FOR THE SALAD:1 grapefruit 1 blood orange

2 mandarins 1 kiwi 1 small fennel bulb

INGREDIENTS FOR THE DRESSING:2 tsp honey 2 tsp fresh lemon juice

1/8 tsp rice vinegar 1/8 tsp salt

1/8 tsp black pepper

DIRECTIONS:

RECIPESSlow-CookedMacadamia Rosemary SalmonFrom The Paleo Foodie Cookbook by Arsy Vartanian (See page 20]

INGREDIENTS:1 3–lb salmon fillet

2 tbsp macadamia nut oil

1⁄2 tsp sea salt 1⁄4 tsp pepper

3 sprigs fresh rosemary

4 cloves garlic, minced

1 whole lemon, slicedDIRECTIONS:Preheat oven to 200°F. Place a pan of warm water on the lowest rackto keep the heat moist. Place the salmon in a baking dish. Lightlybrush the salmon with macadamia nut oil. Season with salt andpepper, top with rosemary sprigs, garlic and, lastly, slices of lemon.Cook for one hour. Do not open the oven often, since it is set at sucha low heat. Serve.

Using a paring knife, cut the peeland pith (the bitter white layerbeneath the outer peel) off of eachfruit. This is easiest if you first cutthe ends off, creating a stable flatsurface, and then cut from top tobottom along the sides.

Slice the grapefruit, blood orange,mandarins, and kiwi into thin rounds.

Cut the bottom of the fennel bulb offto remove any tough parts, then slice

the bulb into thin pieces.

To serve, arrange all fruit and fennelon a plate or serving platter.

Whisk the dressing ingredientstogether, then taste and adjustseasonings as desired.

Drizzle the dressing over the salad.

Garnish with fennel frond (optional).

Serve chilled or at room temperature.

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67 House Ad 3/20/14 2:56 PM

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“LOCAL TALK

The most memorable meal inSanta Cruz County recently wasat Cafe Gratitude. I had bean andrice tacos with nacho [cashew]cheese, a salad, a kale and gingerjuice and a few other things.Nicolette Abed Felton | Barista

Staff of Life.Their tomato bisqueis still the best! Postell DomioSanta Cruz | Marketer

I had shaggy parasol mushroomsthat were collected and, withinthat hour, my friend madecreamy mushroom soup withthem and it was just spectacu-larly delicious.Ruth CaudellSanta Cruz | Yoga Teacher

The most memorable,because I just had it today,was the Seafood Rockefeller atFirefish Grill on the Wharf.Mike AppleySanta Cruz | Landlord

The Cheese Dream at CafeLimelight. I went with myhusband, my two dogs and myparrot. And we had a wonderfultime sitting in the sun.Louisa SmithSanta Cruz | Animal Keeper

I went to Assembly on theirsecond day. It was amazing!Super yuppy, hipster decor, supergenerous portions, great prices,great food. Awesome!JRadSanta Cruz | Media Specialist

What is the most memorablemeal you have had in SantaCruz County recently?

—Compiled by Matthew Cole Scott

”

68 Local Talk 3/21/14 6:02 PM

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Lively & Local

BestCalifornia Cuisine

Best Dinner • Best LunchBest Outdoor Dining Best Restaurant SoquelBest Restaurant Capitola Best Restaurant Ambiance

• Sustainable Seafood Specials nightly• Heated Patio dining & full bar• Fresh, local & organic produce• Natural source-verified meats



BURGERS and SANDWICHESALL SERVED WITH YOUR CHOICE OF SWEET POTATO FRIES, HOUSE CUT FRIES, SLAW, GREEN SALAD OR CAESAR Add Bacon, Avocado or Shitakes $2THE HULA BURGER 10 / 11add cheddar, blue, jack or jarlsburg 1CAJUN BURGER 11 / 12KIMO’S BROKE DA MOUTH BURGER 13 / 14BLACKENED AHI STEAK SANDWICH 13 / 14BIG SUR VEGGIE BURGER 11 / 12TRADER VIC’S FISH SANDWICH 13 / 14CALAMARI SANDWICH 11 / 12POLYNESIAN CHICKEN SANDWICH 12 / 13 LUAU PORK SANDWICH 12 / 13NEW YORK STEAK SANDWICH 13 / 14

SALADS MANGO CHICKEN CAESAR 13 / 14CAJUN AHI CHOPPED CAESAR 15 / 16CAJUN SHRIMP CHOPPED CAESAR 14 / 15SAMURAI BEEF STICKS SALAD 13 VIETNAMESE SPRING ROLLS 11 served with a mixed green salad COCONUT SHRIMP ROLLS & SALAD 12

TACO PLATESSERVED WITH RICE AND BEANSsubstitute organic brown rice $1SOUTH SEAS FISH TACOS 13 / 14SHRIMP TACOS 13 / 15CUBANO PORK TACOS 12 / 14

SPICY TOFU TACOS 11 / 13AHI KATSU TACOS 15 / 16HABANERO LIME CHICKEN TACOS 12 / 14

BOWLSWITH RICE, BLACK BEANS, AND CABBAGE substitute organic brown rice $1AHI WASABI 14 / 15SPICY THAI CHICKEN 13 / 14JUNGLE TOFU 11 / 13MONGOLIAN BEEF 14 / 15

PUPUSBASKET OF SWEET POTATO FRIES 5 / 7 BASKET OF HOUSE CUT FRIES 5 / 7 PORK STUFFED POTSTICKERS 7 CRISPY COCONUT SHRIMP ROLLS 8 GRADE A AHI SASHIMI 10SEARED AHI WONTONS 11 ISLAND STYLE POKE 10VIETNAMESE SPRING ROLLS 7 SPICY EDAMAME 5NON SPICED EDAMAME 4 HAWAIIAN CEVICHE 9 SAMURAI BEEF STICKS 8 SURFRIDER CHICKEN STICKS 8 ABALONE STYLE CALAMARI 8 TIKI TORCH CHICKEN WINGS 8 SPICY SEAWEED SALAD 5 MAC-N-CHEESE 6 JALA-BAC-MAC 7 HAWAIIAN LOBSTER BISQUE 5 / 7

HULAS FAVORITESDUKE’S LUAU PORK PLATE 15 JAWAIIAN JERK PORK PLATE 16 JAWAIIAN JERK CHICKEN PLATE 16 COCOJOE’S CHICKEN PLATE 15 BALI HAI BBQ RIBS 14 / 21 HAWAIIAN FISH SOUP 16 SCALLOPS HANA BAY 18 TERIYAKI NEW YORK STEAK 19 ADD SHIITAKES 2 BIG KAHUNA STEAK 23

FRESH FISHPICK YOUR FAVORITE FISH AND PREPARATION: AHI 18 • ONO 17 • MAHI 17HAPU 14• TOFU 13

BLACKENEDLEMONGRASS ENCRUSTED COCONUT ENCRUSTEJAWAIIAN JERK add 2 MACADAMIA ENCRUSTED add 2 HULA’S PAN-FRIEDBLACKENED WASABI FISH SPECIAL add 2


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