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Sep 05th
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Food & Wine Spring 2014

food&wineSpring is the season of the new: freshness, growth‚ and the revitalization of earth and life. The essence of the season is certainly apparent in the current local food landscape. New craft beer hubs are cropping up left and right (see page 54 for more details) alongside much-anticipated eateries like Assembly on Pacific Avenue. Meanwhile, alluring new endeavors like the Japanese tapas and ramen restaurant KAITO breathe new life into old locations (in this case, the former home of Pink Godzilla). New technologies are even finding their way into our eateries, such as at The Quail and Thistle Tea Room in Capitola, which recently began accepting Bitcoin as currency. My favorite new thing as of late? It’s hard to choose, but a dirty soy chai from Midtown Cafe is very high on the list.

In the spirit of spring, we invite you to find a sunny spot or order up a refreshing cocktail (our suggestions are on page 40) and unwind with the stories of local food artisans, innovators, and maestros. The people and places featured on the following pages are a testament to the ways in which food is used locally to make a difference. Take, for instance, the inspiring youth at Teen Kitchen Project (page 8), who gather each week to cook nutritious, delicious food for strangers struggling with life-threatening illness. We could all take a page out of their book.
Dig in, and enjoy. Elizabeth Limbach | Editor

 


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