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Nov 28th
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Food & Drink

Dining Reviews

A Little Birdie Told Me

A Little Birdie Told Me

On Sundays, Café Sparrow dishes up a delectable breakfast and brunch menu, peppered with house-made surprises in its little Aptos storefront.

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Wine Reviews

Storrs Winery

Storrs Winery

Chardonnay 2010

Steve Storrs knows how to produce a good Chardonnay. Steve and his wife Pam are making some of the best Chardonnays around, and, I’m glad to say, they’re easily available and are carried on many a store’s shelf and on restaurants’ wine lists.

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Dining Reviews

Creative passions invigorate

Creative passions invigorate

Santa Cruz Aleworks

A tantalizing smoky smell was carried by the breeze through the brewing room’s open door, drawing me zombie-like toward the source of the aroma. In the parking lot behind Santa Cruz Aleworks, Executive Chef Jeff Greer was just finishing up the day’s batch of smoked meats. Facing Pogonip in an industrial park in the Harvey West neighborhood since 2007, the brewery has recently added a delicatessen which is open daily.

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Dining Reviews

A Sustainable Culture

A Sustainable Culture

The popularity of old world yogurt is surging, and it’s easy to make at home

Yogurt is a product of the ages. With a name originating in Turkey and probiotic benefits touted by the health food industry. A fondness for Greek-style yogurt has taken the country by storm, resulting in a tripling of the number of yogurt factories in New York State, and a $2 billion a year industry. What sets this Mediterranean yogurt apart is straining.

Other cultures refer to the product as “hung” yogurt. Stirred yogurt is placed in a fine mesh strainer which has been lined with cheesecloth and suspended over a deep container. Watery whey seeps out, resulting in a thicker, denser yogurt with more protein by volume. It makes a lovely base for a stiffer tzatziki cucumber-garlic dip and spread.

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Wine Reviews

Serene Cellars Cabernet Sauvignon 2006

Serene Cellars Cabernet Sauvignon 2006

There’s always an upbeat vibe going at MJA’s tasting room on the Westside. On a recent visit, the very sociable owner Marin Artukovich was busy pouring for a roomful of oenophiles having a good time. With the help of staff members, Artukovich makes sure that nobody waits too long to sample his fine wines, while also keeping track of every person’s flight.

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Wine Reviews

Dancing Creek Winery

Dancing Creek Winery

Pinot Noir 2009—A Wine to Dance To

At the Pinot Paradise event back in March, I tasted some very good Pinots from the Santa Cruz Mountains, and Dancing Creek Winery’s 2009 Pinot ($27) was one of them. This plummy dark brew, made from grapes grown in Corralitos, has delicious flavors of pomegranate, prosciutto, dried cherries, and mint julep.

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Dining Reviews

Good Morning Maui

Good Morning Maui

Pono Hawaiian Grill rolls out Hawaiian-style weekend brunch

Goodness, righteousness, virtuousness and fairness are some of the four-score English words that attempt to describe the Hawaiian essence of pono, whose use in the state motto translates to “The life of the land is perpetuated in righteousness.”

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Wine Reviews

Quinta Cruz

Quinta Cruz

Souzão 2009

As one of the judges for the Dare to Pair event, held last month at Surf City Vintners, I happily plowed my way through 11 plates of food paired with 11 different wines. Each dish was prepared by students of the Cabrillo College culinary program, and the wines were from local wineries belonging to the Surf City Vintners’ group.
Although it was difficult to pick a winning dish, we five judges chose a duck confit spring roll paired with a Quinta Cruz 2009 Souzão ($24). (This pairing came in third under the People’s Choice award.)

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Dining Reviews

A Very Fine House

A Very Fine House

Casa Nostra rolls out traditional Italian fare under the redwoods of Ben Lomond

A trio of restaurateurs with backgrounds at local favorites Star Bene and Oak Tree Ristorante have upgraded the old home of Ciao Bella and created Casa Nostra, a welcoming Italian eatery.

Adjacent to the front door, the long, clean wooden bar is surrounded by pumpkin-colored stools. At the entrance to the dining rooms, there is a new low-slung cafe door hung in the wood-covered arch. Where there once was a stage, stocky wooden tables are neatly arranged perpendicularly on a new tile floor, each set with square white plates and burnt orange cloth napkins.

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Wine Reviews

Food & Wine News

Food & Wine News

What’s happening on the local scene

Santa Cruz Mountain Brewing’s New Casinos IPA Beer
Santa Cruz Mountain Brewing has just launched its latest beer—called Casinos—in collaboration with the Santa Cruz Beach Boardwalk. Casinos will be available throughout the Boardwalk, at local retailers and, of course, at SCMB’s very own taproom in the Swift Street Courtyard complex.

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Good Times Holiday Giving

Giving Where It Helps

 

Giving Thanks: The Thought-Form of Solution

We are in the time and under the influence of Sagittarius, sign of the wanderer, good food, good music, and the joy (Jupiter as ruler) that occurs from giving to others while simultaneously giving thanks from our hearts. Having the Thanksgiving holiday during the month of Sag is not a mistake. No other sign understands joy (an aspect of the Soul) as Sag (except Pisces when not in despair). “Sag is a beam of directed and focused light. The beam reveals a greater light ahead, illuminating the Way to the center of the Light,” emitting the Ray of Joyfulness. Thanksgiving is a time for gratitude; in the form of prayers, thoughts, feelings, wishes, hopes and greetings. Gratitude is something we still need to learn. Gratitude creates goodwill. Together, gratitude and goodwill create the “thought-form of solution” for humanity and our world’s problems. Gratitude and goodwill are the prerequisites for the reappearance of the Christ, the Aquarian World Teacher. In Ancient Wisdom texts it is written, “being grateful is the hallmark of one who is enlightened.” Gratitude comes from the Soul—the characteristics of which are love and wisdom (Ray 2). Gratitude is scientifically and occultly (mental, not emotional) a releasing agent. Gratitude liberates us and everything around us. Also a service to others, gratitude is deeply scientific in nature, releasing us from the past and laying open our future path leading to the new culture and civilization, the new laws and principles, the rising light of Aquarian, the Age of Friendship and Equality. The Hierarchy lays much emphasis upon gratitude. Let us be grateful this year and this season together. And so now the days of light illuminating the darkness begin (December’s festivals and feast days). Happy Thanksgiving, everyone. I am grateful for all of you, my readers.

 

The New Tech Nexus

Community leaders in science and technology unite to form web-based networking program

 

Film, Times & Events: Week of November 28

Santa Cruz area movie theaters >
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Latest Comments

 

Round About Now

The glory of persimmons, plus Ivéta scone mix and lunch at Assembly

 

What charities would you like to see people support this season?

Judy Allen, Scotts Valley, Consulting

 

Big Basin Vineyards

I was just in the process of purchasing a bottle of Big Basin’s 2012 Homestead in Vinocruz when Matt Ryan walked into the store. Ryan manages the tasting room, sales and the mailing list at Big Basin, and, considering the popularity of their wines, he’s a very busy man.

 

Ashby Confections

Local chocolate maker talks chocolate and self control