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Nov 27th
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Food & Drink

Dining Reviews

Fresh Start

Fresh Start

New menu and seating sets the stage for fun at Coldwater Bar and Grill

The Coldwater Bar and Grill has replaced Hawg's Seafood, and although the ownership hasn't changed, the restaurant's interior and menu are substantially different.

Most of the booths have been replaced by tall, freestanding tables attaining a networking, neighborly ambiance. Eight booths remain for the benefit of people with little ones, those who'd like a more secluded, romantic experience, or me, to clandestinely take notes and snap photos. The front patio now holds a pingpong table, and with five flat screen televisions Coldwater is the local baseball clubhouse.

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Dining Reviews

Cake from cheese, fancy that!

Cake from cheese, fancy that!

When my mom once ordered cheesecake, all I knew about cheese was that it was hard and orange. At 5 years-old I didn't know the word oxymoron, but I knew at that moment what it felt like. At that age I expected sugary desserts and didn't come to appreciate the sour tang of her creamy indulgence for many years.

Learning that Cherry Cheesecake day is celebrated this month when the cherry trees are blooming, I remembered my first cherry cheesecake with canned pie filling, and it made perfect sense.

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Wine Reviews

Sarah’s Vineyard

Sarah’s VineyardChardonnay 2009

At $10 a person, Wine Wednesdays at Seascape has got to be one of the best deals in town. Not only do you get to taste a flight of three or four different wines from a featured winery, but also you get a serving of delicious tapas-style food.  I went with a couple of friends on the evening that Sarah’s Vineyard was pouring—one of my favorite wineries in the area. I vividly remember the first time I tasted Sarah’s Vineyard Chardonnay—at a food and wine event in Los Gatos several years ago—and it knocked my socks off. One should never underestimate the seductive power of a fabulous Chardonnay.
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Dining Reviews

Carefree Highway

Carefree HighwayBen Lomond’s little Spanky’s Café offers unique breakfast specialties | by Karen Petersen
Before a day of scenic hiking in Big Basin, there are numerous eateries along Highway 9 to fuel the journey. One is tiny Spanky’s Cafe in Ben Lomond, where scalable breakfasts won’t break the bank.
The little wood-wainscoted dining room accommodates just over 30 diners with another five patio picnic tables filled on busy days.
The entire menu is available from opening until close. Choose from sandwiches ($6.25 to $7.50) and one-third pound burgers ($6.75 to $7.25) all served with either potato, macaroni or green salad.
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Dining Reviews

Tiki Got Your Tongue?

Tiki Got Your Tongue?After work, I enjoy an occasional Happy Hour with friends, co-workers or my spouse. It’s a time for transition, when the day’s important issues are discussed and then left behind as we sashay into the dinner hour. On Tuesdays at Hula’s Island Grill and Tiki Room, Happy Hour lasts all night, and with its multi-faceted pupu menu the appetizers can easily become dinner.
I began with a $5 happy hour Painkiller, no, really, served in a stout Mai Tai glass.
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Wine Reviews

Pietra Santa Winery

Pietra Santa WineryZinfandel 2007

One of my husband’s favorite wines is Zinfandel. He’s always happy with a glass of bold and lusty red in his hand, especially a full-throttled Zin. We had a lunchtime function to go to in Hollister – so we headed out to Pietra Santa’s extensive piece of property after. Here was a golden opportunity, whilst in the area, to taste some of their interesting wines, the Zinfandel amongst them. This bold and earthy Zin tastes of ripe cherries and plums with complements of tasty oak—with a delightful finish of black pepper and sage. Coming from vines that are 50 years old on a block of the estate that was planted in 1905, it’s a “sinful Zinful” to be sure.
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Dining Reviews

Just Do It!

Just Do It!

From fried appetizers to fresh salads and giant burgers, Rocco's 503 is fresh

I have great respect for restaurateurs. It's a time-consuming profession, and in Santa Cruz, includes a seasonal risk. The odds of surviving a year in this business are small, but for Peter Rinaldi, owner of Rocco's 503, it was time to take the leap.

Rinaldi's Italian grandfather, and then his father, grew Brussels sprouts on the north coast. All of his cousins and their children still farm throughout the county.

"It just wasn't for me," Rinaldi says, "I always wanted to do something a little more social. I wanted to make my own path."

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Dining Reviews

Bringing Home the Bacon

Bringing Home the Bacon

On our last visit to France my teenagers and I left familiar Paris to explore the country's interior. We quickly learned that lunch was served only at lunch time. Fortunately the café-bars offered baguettes spread with rillettes, a pâté of sorts. Traditionally, tough cuts of meat were tenderized by simmering in lard, after which they were pounded to a paste, loaded into ramekins and preserved with a topping of melted fat. Now they are typically made from various cuts of pork, although goose and fish find their way into these creamy hors d'oeuvres.

Chef Chris LaVeque brings such old world handcrafted charcuterie, made from pasture-raised animals, to Santa Cruz at el Salchichero. Charcuterie is an ancient craft creating all things pork, from butchering to finished products, including cooked and cured meats, fresh and smoked sausages, ham, and pâté.

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Wine Reviews

Hess Collection

Hess Collection

Chardonnay 2008


A group of friends gathered recently at the Hollins House for dinner. As usual, food and service were excellent in this lovely restaurant. The extensive bar is a good spot to go for a cocktail – and you can always get some appetizers if a hunger pang or two kicks in.

I order a Hess Select Chardonnay 2008 Monterey to sip on before dinner (bottle $30, glass $8) and am delighted by this crisp and refreshing wine. Its vibrant tropical fruit flavors of pineapple, green apple and melon burst out of the glass.

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Dining Reviews

When the Point is Breakfast

When the Point is Breakfast

The multifaceted morning menu at The Point Chophouse and Lounge starts the weekend out right

Known for steaks and happy hours, The Point Chophouse opens its doors early for weekend breakfast and lunch where a diverse clientele clusters in the lounge's semicircular overstuffed booths. This room, once dark with light-consuming wood-covered walls, is now painted white with framed pen- and-ink drawings of local scenes adding to its luminescence.

Pints of Bloody Marys ($4) were accessorized with celery, olives, and pepperoncini. An ideal venue for armchair athletes, we gathered up close to the large flat screen to watch the March Madness basketball championship.

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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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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