Santa Cruz Good Times

Friday
Nov 28th
Text size
  • Increase font size
  • Default font size
  • Decrease font size

Food & Drink

Dining Reviews

Brew Ha-Ha

Brew Ha-Ha

San Francisco Beer Week hits Santa Cruz

With the holiday season behind us, and St. Patrick’s Day still weeks away, you may find that the prevalence of socially acceptable excuses to enjoy large quantities of beer fall flat this time of year. Never fear, for San Francisco Beer Week lets your cup runneth over with more than 300 Northern California events from Feb. 11–20. Locally, food and beer pairings, beer tastings, educational classes and opportunities to talk with brewers ensure it won’t be hard to find a great stout shindig, ale adventure or porter party.

Read more...
Wine Reviews

Birichino

Birichino

Malvasia Bianca 2009

“You can’t be too rich, too beautiful or too birichino”–or so says John Locke, wine director at Soif wine bar in downtown Santa Cruz. Locke is also the winemaker of this lovely crisp white wine, and, along with business partner Alex Krause, have bottled something frisky and very drinkable. I thought it the ideal libation to try with some of Soif’s imaginative cuisine.

Meeting up with some friends on a Monday evening at Soif is a delicious way to start the week. Mondays can be a bit flat, but not at Soif. With soft “Gypsy jazz” from Hot Club Pacific playing in the background and plates of scrumptious oysters begging to be devoured, we toasted good times (and Good Times!) with a bottle of Birichino.

Read more...
Dining Reviews

Three Squares and a Snack

Three Squares and a Snack

No matter which meal you prefer, Severino's prepares them all with flair and fresh ingredients

Many hotels lack kitchens while others offer the most basic sustenance. Neither is the case at the Seacliff Inn, where Severino's fuels patrons throughout the day with ambitious wake-ups like Eggs Benedict, a casual lounge menu and filling dinner entrées of Salmon Dijon and rack of lamb.

Severino's serves breakfast daily including omelets, Huevos Rancheros, and lox and bagels. On weekends breakfast is followed by brunch. A nice list of salads ($10.99 to $12.99) includes seared Ahi with roasted red pepper vinaigrette.

Read more...
Dining Reviews

Pumpkin Pie Chai

Pumpkin Pie Chai

I awoke recently to the seasonally uncommon sight of dry streets and a cloudless blue sky. Energized, I headed for the redwoods and Jenna Sue's Cafe. With the heater on, the sunroof wide open, and my old-school CD changer recently silenced by a pothole, I drove leisurely up Highway 9 hearing only the occasional swoosh of a passing car, the squawk of a jay, or the gurgling of a hidden waterfall.

Opening in the wee hours of the morning, Jenna Sue's is a commuter's best friend. Five pumper pots of coffee were lined up on a shelf, while breakfast sandwiches waited in the cold case. From the Bagel Bar, they stuff a plain bagel with a number of fast-breaking fillings including hummus, sprouts, cucumber and pesto cream cheese.

Read more...
Wine Reviews

Fernwood Cellars

Fernwood Cellars

Chardonnay 2008

Who doesn’t love a good Chardonnay? It’s one of those wines that if you don’t know what to order, then Chardonnay is a pretty good bet. It’s a wine that’s on every restaurant’s white wine list—and, from the many inferior Chardonnays out there, when you get a good one, it stands out in a crowd.

Fernwood Cellars’ 2008 estate-grown Chardonnay, Santa Cruz Mountains, Vanumanutagi (try saying that when you’ve had a few glasses!) Vineyard, sells for $30 a bottle, but it’s worth every penny. Swirl the wine around the glass and inhale the distinct floral aromas of this beautiful wine.

Read more...
Dining Reviews

Suds and Spuds

Suds and Spuds

From Irish specialties to burgers, organic salads, and house-made desserts, at Rosie McCann's every day is St. Patrick's Day

Rosie McCann's has been a downtown fixture for a decade and a half, balancing the fine line between restaurant and disco. At each of my three recent visits the wait staff made me feel welcome and cared for, and I found comfort in the food of my ancestors.

For lunch Rosie's offers Irish Classics ($8 to $13), entrées ($13 to $15), burgers ($6.95), salads and house-made soups ($4 to $7).

Read more...
Dining Reviews

Beyond Rolled Rice

Beyond Rolled Rice

Mobo has served legendary sushi for more than two decades. Rolls such as the broiled Pineapple Express ($13.95) with spicy tuna and macadamia nuts inside, smoked salmon, macadamias and pineapple on top offer sensational flavor and textural experiences.

There is another side to Mobo that may be overlooked; the more traditional Asian fare beyond miso soup and gyoza pot stickers.

The warm Udon Noodle Appetizer ($3.50) featured soft, fat wheat noodles in an earthy toasted sesame tahini sauce, similar to one I tasted with meat fondue in Tokyo.

Read more...
Wine Reviews

Pelican Ranch Winery

Pelican Ranch Winery

Gewürztraminer 2008

I first came across Pelican Ranch Winery’s delicious Gewürztraminer at a special dinner at the Sesnon House in Aptos featuring amazing food made by the students of the Cabrillo College culinary program. The event showcased many of the wines of Surf City Vintners on the Westside of Santa Cruz–one of the easiest places to go wine tasting in this neck of the woods. Surf City Vintners now offers more than a dozen wineries located pretty much in the same area. How convenient is that! The vintners of Surf City not only offer excellent wines, but also put on special culinary, art and music events.

But back to the Pelican Ranch Gewürztraminer–made by master winemaker Phil Crews.

Read more...
Dining Reviews

Feeling Blue?

Feeling Blue?

Overlooking Soquel Creek, Little Tampico adds innovation to Mexican favorites


ampico is a port city on the Gulf of Mexico whose name means "place of the water dogs"; in other words, otters. Its humid subtropical climate sees a January low temperature of 55 degrees, so it seemed fitting, on a day that reached 53 degrees, to visit Soquel's Little Tampico.

At this restaurant on the sloped bank of Soquel Creek, we chose the lowest of its three dining levels where a gap between the windowed wall and overhead canvas canopy let in the crisp air. From here we could watch the smoothly flowing stream.

Chips were served with a pair of salsas. One was fairly mild with cilantro and chunks of fresh onion and tomato. The other was tomato-based also, but smooth, with a combination of chilies and spices that gave it heat and a very unique flavor.

As an appetizer, the Blue Nachos ($9.95) were even more delicious than expected. Blue corn tortilla chips were layered and topped with not only the typical Jack and cheddar cheeses, but crumbles of tangy goat ranchero as well. Also included were the house's black beans (more on them later), salsa, thick slices of fresh jalapeños and generous mounds of sour cream and mashed avocado. It was a meal in itself.

The lunch menu, served weekdays 11 a.m. to 3 p.m. includes an all-you-can-eat taco and tostada bar ($6.95). From the list of Almuerzo (lunch) Favoritos, we chose the Tampiquena ($9.75). A sliced medium-rare rib-eye steak was joined by a fat, miniature crunchy taco with ground beef, a medium-sized chicken enchilada, lard-free refried beans, rice and avocado.

From the regular menu I chose the Santa Fe Enchilada ($11.50) which was assembled like lasagna. A thick layer of shredded beef was hidden between two blue corn tortillas and topped with cheeses and the flavorful cooked ranchero salsa made with tomatoes and onions. Oh, and the black beans were in a sauce like barbecue beans but dark and flavored with south-of-the-border spices.

For dessert, a triangular slice of lightly sweetened flan ($4.50) lay in a generous amount of caramelized sugar syrup. The dense toothsome custard was decorated with whipped cream and a maraschino cherry. A warming winter beverage ($7), coffee spiked with Jameson whiskey and Kahlua, was served in a large Mason jar with a handle.

And good news: the restaurant is hoping to expand into an adjacent storefront with a full-service bar.


Little Tampico, 2605 Main St., Soquel, 475-4700. Full Bar. Open daily at 11 a.m., until 9 p.m. Sunday through Thursday and until 10 p.m. Friday and Saturday. Visit littletampico.com.


★★★


Chocolate (the restaurant) is offering cooking classes at Backstage Lounge, many of which are geared toward tweens and teens. Chocolate will be used in both sweet and savory dishes. On Jan. 21, make mole and on Jan. 28, it's crêpes. February's classes include Cooking for Two (adults), Party Food, Cupcakes, and more crêpes.

Classes cost $50, or four for $150.


Chocolate's Cooking Classes at Backstage Lounge, 1209 Soquel Ave. Visit chocolatesantacruz.com/classes.html.

Dining Reviews

Seafood with Spices

Seafood with Spices

Mexico's state of Michoacán, meaning "place of the fishermen" in the Nahuatl language, is blessed with rivers and lakes, and proximity to the Pacific Ocean. Its town of Cotija is known for the crumbly cow's milk cheese we often find atop Mexican entrées.

I headed down Portola Road to Taqueria Michoacan last week in search of seafood specialties. The little restaurant is easy to miss, located in what may have once been a home. On the attractively lettered menu board, fish find their way into tacos, burritos, and tostadas ($2.00 to $6.95). Shrimp is served breaded, in a spicy ranchero sauce, or grilled with bell pepper, tomato and onion ($10.50). Octopus or shrimp ceviche tops tostadas ($5.95).

I first ordered the Michoacan Special Dish ($11.95) with rice and beans. Six plump shrimp were bathed in a spicy hot red sauce, which I also enjoyed on the simple griddled piece of firm, flaky white fish. I put bits of the large thin slice of asada beef into steaming corn tortillas, with onions which had been sautéed until dark and sweetly caramelized, and tomato and cilantro guacamole. The hot sauce in the squirt bottle I found too salty for chips, but the perfect complement to this impromptu soft taco.

While enjoying the surf and turf, people came and went, leaving with one of the 13 versions of Super Burrito ($5.95). Weighing in at almost one and a half pounds, they're stuffed with refried beans, rice, cabbage, avocado and sour cream. In one I had simmered shreds of chicken in a mildly sweet mole, in the other, chunks of tender pork chile verde.

Between two brown dotted flour tortillas, the Super Quesadilla ($5.95) held cabbage, cilantro, avocado, and sour cream with my selection of barbecued chicken; little pieces of spicy grilled meat.


Taqueria Michoacan, 21401 East Cliff Drive, Santa Cruz, 465-8290.

 

Share this on your social networks

Bookmark and Share

Share this

Bookmark and Share

 

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 >
Sign up for Good Times weekly newsletter
Get the latest news, events

RSS Feed Burner

 Subscribe in a reader

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