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Oct 31st
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Dining Reviews

Food & Drink - Dining Reviews

Ode to Osocalis

Ode to Osocalis

Why one local distillery strives to take its time

Winding through the Santa Cruz mountains, it isn't hard to spot a vineyard. And in town, you don't have to search long to find a local brewery. But when it comes to finding local hooch, there is only one place to go. Well, actually, there are lots of places you could go, seeing as state and federal alcohol laws require liquor producers, like Soquel-based Osocalis, to sell their products through stores and prohibits direct-to-customer sales. But forget about that for now.

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Food & Drink - Dining Reviews

A Slice of Farm Life

A Slice of Farm Life

Ag-based education gets a boost at Slice, the fifth annual farm dinner to support the Live Earth Farm Discovery Program

Does a hamburger come from a farm?

It’s a surprisingly complex question, and one that youth who pass through the Live Earth Farm Discovery Program (LEFDP) have thoughtfully explored. The nonprofit’s 10 different programs provide farm-based education and activities for infants through teenagers, and the questions posed—such as the aforementioned quandary about the origins of a hamburger—vary in depth depending on the age group.

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Food & Drink - Dining Reviews

Smooth Thai Landing at Main Beach

Smooth Thai Landing at Main Beach

Soquel’s Sawasdee earns great views at Casablanca Inn

I was looking forward to a Thai lunch, and an almost waterfront table overlooking the Main Beach surf on a pleasant day made this midweek jaunt even more tantalizing.

Walking a block down the Main Street hill from the designated free parking lot, the breeze bore the familiar summer scents of salt, sea and seaweed. Gulls closely followed dive-bombing pelicans in hopes of a catch, while a lone stand-up paddler glided atop the ocean’s smooth surface.

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Food & Drink - Dining Reviews

Have Your Cake

Have Your Cake

It occurred to me that my children may have grown up deprived. I prepared thousands of cooked-from-scratch meals, albeit with some barely edible experiments in the mix. Focaccia, pizza and even a pair of baguettes made their way to the table (mea culpa; not so difficult with a bread machine), but I don’t recall ever making them a proper strawberry shortcake.

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Food & Drink - Dining Reviews

Hot Plates Abound

Hot Plates Abound

Timeless and authentic, Tortilla Flats continues to impress in its 35th anniversary year

There are probably not many restaurants in Santa Cruz County that can attest to being in business for several decades, but Tortilla Flats has just logged 35 years—with owner-chef Cheryl Marquez at the helm.

Service is consistently good at Tortilla Flats. From the minute we enter the restaurant, servers buzz around making sure we have everything we need. A fresh bowl of chips and salsa appears on our table, the piquant salsa nicely presented in a little pouring jar. This place runs like a well-oiled machine.

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Food & Drink - Dining Reviews

Edible Art

Edible Art

Local chef Wendy Brodie encourages us to play with our food

For Wendy Brodie, cooking goes far beyond a recipe—it’s an art form. The Carmel-based chef believes that color, texture and presentation are just as important as the food itself.

Locals will have the opportunity to experience some of Brodie’s culinary masterpieces first-hand on Aug. 29, when she is the featured chef at one of the Annieglass Platemaker Dinners. The series offers participants a market-fresh feast with paired wine by renowned chefs and vintners, hosted by local artist Annie Morhauser. Each four-course meal is served on Morhauser’s award-winning, handcrafted glassware in her production studio, and benefits the Annieglass Scholarships at local high schools, as well as the California College of the Arts, Morhauser’s alma mater.

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Food & Drink - Dining Reviews

Sid’s is Smokin’

Sid’s is Smokin’

The inventive team behind Sid’s Smokehouse gets a (delicious) GT grilling

Barbecue is an all-time popular food—think Fourth of July, family get-togethers, casual corporate events, back-yard birthday celebrations—and most people love a tasty piece of meat. Sid’s cooks up all the favorite meats—pork, brisket, ribs, chicken, burgers and turkey—and has just added salmon to the menu as well. Fixin’s include Sid’s Slaw, Smokehouse beans, Smokehouse greens, garlic fries, garlic mashed, beer-battered onion rings, and sweet potato fries.

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Food & Drink - Dining Reviews

The Craft

The Craft

Find these local breweries at the annual California Beer Festival

Beer enthusiasts rejoice: for one afternoon this week, on Saturday, Aug. 10, more than 40 craft breweries will land at Aptos Village Park with upward of 70 beers on tap. The lines for another sample may be lengthy, but you’ll have food, live music and a bevy of other beer lovers to keep you entertained while you sniff out the hoppiest IPA, the creamiest stout or the most traditional English ale. 

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Food & Drink - Dining Reviews

Boil Before Baking

Boil Before Baking

Main St. Bagels offers traditionally made, unforgettable breads

I was a lucky teenager during the time my mom was earning her degree in food sciences. Her homework assignments included perfecting pâte à choux, the pastry basis of cream puffs, and making bagels.

I was intrigued when she tossed the shaped bagels into a saucepan of boiling water before baking the eggless yeast-leavened dough in the oven. A minute or two in boiling water serves to set the crust, which not only contributes to its chewiness, but also constrains rising to achieve the familiar dense interior.

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Food & Drink - Dining Reviews

More than Fortune Cookies

More than Fortune Cookies

When a young man of Vietnamese descent inquired as to whether there was decent pho noodle soup in the area. I sent him to Asian Express in the Capitola Mall near Togo’s in the building that houses Ross. He told me later that he was quite pleased, and also turned me on to an Asian market on the Pleasure Point end of 41st Avenue.

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Jawing

Monterey Bay scientists are working to crack the mysteries of—and dispel the myths about—great whites. But in the highly contentious world of shark experts, there’s a fin line between love and hate

 

Altars of Remembrance, Forgiveness & Rapprochement

We’re in Scorpio now—things mysterious, ageless, hidden, sometimes scary. Friday is Halloween; Saturday, All Saints Day; Sunday, All Soul’s Day. Sunday morning at 2 a.m. (after midnight), Daylight Savings Time ends. Clocks are turned back. Tuesday is the General Election. Our vote is our voice. Each vote matters. Applying freedom of choice—Libra’s teachings. It’s time to build Halloween, All Saints and All Souls altars—with marigolds, pumpkins, sugar skeletons, copal (incense), pomegranates, persimmons, candy corn and cookies, orange and black. It’s so Saturn (now in Scorpio). Saturn is the dweller on the threshold (like St. Peter at the gates of heaven). Saturn can look like a Halloween creature—a gargoyle—a fantastic dragon-like creature protecting sacred sites. The dweller (Saturn) stands at the door or threshold of sacred mysteries, wisdom temples, inner sanctums of churches, offering protection, scaring evil away. The last day of October and first two days of November, when veils between worlds thin and spirits roam about, are times of remembrance, forgiveness, reconciliation and rapprochement. These actions liberate us. At death, when reviewing our lives and the consequences of our actions if we have forgiven, then we are free, less encumbered with grief and sadness. We place forgiveness on our altars. Happy Halloween, everyone! It’s good to dress up as what we’re afraid of. Or whom we would mentor. Then we become one with them. Note to readers: by Thanksgiving I will need a place to live (with purpose). Please contact me if you know of a place where I can rest for awhile. Teach and build community. [email protected] I will be leaving my mother’s home for the last time.

 

The New Tech Nexus

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

 

Film, Times & Events: Week of October 31

Santa Cruz area movie theaters >
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