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Lúpulo Craft Beer House

dn foodieFor a lot of people, beer food means nachos and jalapeno poppers. But Stuyvie Bearns Esteva and Noelle Marie Antolin, the owners of Lúpulo Craft Beer House, are challenging that notion.

Their restaurant, which opened last month, is both a haven for beer fanatics, and a Latin fusion restaurant. We asked Esteva and Antolin about how it works.

Good Times: How obsessed are you with beer?

STUYVIE BEARNS ESTEVA: I’m very obsessed with beer. Noelle and I have been waiting for about seven years for someone to open a place like this. We both decided that maybe it was time to jump into the game.

You have something called a Papa Baked Potato Sandwich on your menu. What on earth is that?

ESTEVA: That was Noelle’s creation. I thought she was pretty crazy. It’s basically a baked potato in a sandwich. It’s delicious, and very moist.

NOELLE MARIE ANTOLIN: You have baked, sliced pieces of potato that are seasoned with garlic powder and salt and pepper and olive oil, piled on with green onions and cheddar cheese and sour cream, and then grilled to perfection. Oh yeah, and bacon as well. It’s definitely good beer food.

What’s an out-of-the-ordinary beer you’d suggest?

ESTEVA: We have sour beers, something that a lot of people have never tasted. They’re beers that have a tartness to them, which can vary from being mildly tart to almost vinegar tart. It’s traditionally from Belgium. A lot of American brewers are making sour beers now. A lot of people when they have their first sour beer will think there’s something wrong with it, but as their taste develops then all the sudden it can’t be sour enough. It’s the big rage in the beer world right now.

What about a recommendation from the Latin fusion menu?

ANTOLIN: Albondigas En Almendra. It’s a traditional Spanish tapas. It’s not cream-based, it’s almond-based, like a creamy almond saffron sauce. It’s really rich. The base is bread that’s fried in olive oil. In Spanish cuisine, a lot of times you used fried bread as a thickener, so that adds a ton of flavor. Then we’re also infusing tons of sherry wine, and we’re trying to play with infusing beer into our food.


Lúpulo Craft Beer House is at 233 Cathcart St., Santa Cruz, 454.8306.

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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.

 

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