Prior to the first Santa Cruz Warriors game, the only thing I worried about was food and beverage service, which sounds silly unless you know me. Turns out that when it comes to edibles, local flair is everywhere.
Rosé of Syrah 2010: Thinking Pink
Pelican Ranch was pouring a selection of its wines at one of the Wine Wednesday events that run weekly at Seascape Resort. I was immediately impressed by the Rosé of Syrah ($21)—a beautiful blush wine that winemaker Phil Crews has every right to be proud of. Made from Syrah grapes grown in the Santa Cruz Mountains, this delightful dark-strawberry-colored juice is very pleasing on the palate with its abundance of dry fruity flavors.
Local ingredients and real smoke make magic in the Wood Fire Woodie oven
Wood Fire Woodie came to be in 2007, selling pizzas out of the back of a truck. Last month, the husband-and-wife team of Pat and Mariah Flanagan settled down, opening a restaurant in Scotts Valley’s Camp Evers center.
California champagne—a delicious sparkling wine
Although we are a couple of weeks into 2013, it doesn’t mean that we should put away the Champagnes and sparkling wines. I love to open up a nice sparkler when friends come to visit, and a drop of bubbly always puts one in a celebratory mood.
Real Thai Kitchen updates both its look and its menu
The Seabright neighborhood’s Real Thai Kitchen, which is on my short list of Thai restaurants, has seen three owners in a year and a half. The current proprietor Ratana Bowden has made some changes, one of which is fortunately not the chef, who has dazzled me with her dishes since my first visit. There is, however, a new menu and interior.
Wining and dining in 2012
Now that 2012 is behind us, here is a partial list of local wining and dining I enjoyed last year. As you’re thinking ahead for 2013, you might want to visit some of these wonderful eateries and try their food and wines. Here’s wishing you all a very Happy New year. Cheers!
Focaccia brings a slice of Italy to Water Street
Grana Padano is popping up on menus around the county. This medieval cheese is made similarly to Parmagiano-Reggiano, but the cows graze a different terroir, and since it is not aged as long, I has a milder flavor.
Gazing out a window from the lounge at the Dream Inn’s Aquarius restaurant on a sunny mid-afternoon, the wharf stretched out on sapphire water while seagulls had the Cowells Beach sand to themselves.
Over our heads, pendant white surfboards faced the incoming waves, surrounded by soft strains of jazzy big-band music.
Oyunaa’s brings traditional Mongolian nomadic fare with a dash of Russia to midtown
In the 1970s, Mongolian barbecue chains spread like wildfire into strip malls across America. I recall gathering my choice of raw vegetables from a buffet and handing them over to a cook who would add meat and stir-fry it on a griddle; rather like the American version of Japanese teppanyaki without the cleaver acrobatics and flying shrimp.