Santa Cruz Good Times

Thursday
Nov 27th
Text size
  • Increase font size
  • Default font size
  • Decrease font size

Italian Lesson

dining_LaPostaLa Posta attracts Seabright neighbors with unique Italian food
Like a foodie foreign language class, the servers at La Posta are kept busy explaining the menu which is riddled with less familiar Italian foodstuffs and regional specialties. Cavolo (cabbage), cacio (cheese), caprino (goat cheese), or farro (spelt) combine to make meals that you don't frequently find.

By 8 p.m. on a Friday night, the tables were all occupied by couples, groups and families. In the softly lit room, alive with conversation, a single tiny flame danced on each table like a firefly.

Being huge fans of bivalves we started with two dozen Mussels alla Triestina ($10), which is named for an Italian town. Large, creamy morsels of seafood were cooked with garlic, chilies, and a fresh bay leaf and topped with fine, crisp breadcrumbs. We soaked up the broth with dark, nutty homemade bread. We also enjoyed Asparagus al forno ($6) with thin spears roasted al dente and served with salty green and black olives.

For the main course, house made sausages were served with Umbrian Lentils ($21). Not perfectly shaped cylinders like those from a machine, these plump, hand-tied packages were stuffed with ground and coarsely chopped meat flecked with green herbs and fennel seeds. The toothsome lentils with bits of flavorful meat were joined by bitter translucent leaves of green wilted escarole, resulting in an earthy and filling meal.

Chicken Chanterelle Pasta ($16) was one of the night's specials and featured tender house-made pasta in a rich broth with the woodsy flavor of meaty mushrooms.

Desserts are also house made and I was curious about the Rosemary Olive Oil Cake ($8), wondering if this savory herb was indeed dessert-compatible. The sweet cube of airy cake with bits of rosemary was complemented by tart strawberries and creamy lemon gelato. I can see myself dropping by in the future for dessert and an after-dinner wine.


La Posta, 538 Seabright Ave., Santa Cruz, 457-2782. Beer and extensive wine list. Serving dinner Tuesday through Thursday 5-9 p.m., Friday 5-9:30 p.m., and prix-fixe family style dinner Sundays 5-8 p.m. Visit lapostarestaurant.com ★★★


Santa Cruz Mountains Gourmet Dinner Club will celebrated its first anniversary with a membership drive on Sunday, April 18 at the Ben Lomond home of its founder. It was a unique opportunity to meet neighbors who love to cook.

On the first Sunday of each month, six people gather to prepare dinner together. One pair brings wine, the second pair brings wine and dessert, and the third couple, who hosts the meal, provides dinner. The following month, they'll be matched with a different group. The evening is intended to cost $50 per couple, which is a great value for a gourmet meal with wine.

Annual membership dues are $20 per person, and the club is open to residents of Bonny Doon, Boulder Creek, Ben Lomond, Felton, and Scotts Valley. It's a great idea which hopefully will expand to other parts of the county – any volunteers?


Santa Cruz Mountains Gourmet Dinner Club. Call 336-8098 or e-mail This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Comments (0)Add Comment

Write comment
smaller | bigger

busy
 

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