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.
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.
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.
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.
The long menu at Watsonville’s Cadillac Café offers sensory satisfaction
At any time of year, I find visiting the rural landscape rejuvenating. On a recent drive down Freedom Boulevard, cows on a hillside freely grazed on newly greened grass, while bright bundles of persimmon orbs dangled from leafless branches.
The Lean Chef reports that the American Heart Association has designated pork tenderloin a Heart-Healthy food. According to the USDA database, a cooked 3.5-ounce serving of the tenderloin has only 1.2 additional grams of fat compared to a skinless chicken breast. It’s also well-stocked with B-vitamins.
Local chefs offer creative winter menus on December 25th
I was in college when my parents transferred to South Carolina, so for many holidays, it was just my grandparents and I. Although I once cooked a turkey dinner for them in my tiny apartment, on appliances older than I was, most of the time we celebrated at a restaurant. It was a treat having my grandparents to myself, watching the winter waves from the comfort of Ideal Bar and Grill.