Santa Cruz Good Times

Monday
Dec 22nd
Text size
  • Increase font size
  • Default font size
  • Decrease font size

Roux Dat

fdfile cajunCapitola gets a taste of Cajun and Creole cuisine

Jazz. Mardi Gras. New Orleans is known for a lot of things. High up on that list is the food. It’s about as diverse as it gets—a true melting pot of flavors and cultural influences. Chef Chad Glassley wanted to bring a little taste of the Big Easy to Capitola, and his focus is Cajun and Creole food—with a California twist. We asked him a few questions about his new restaurant Roux Dat, which opened May 26.

GT: What is étouffée?

Chad Glassley: Étouffée is hard to describe. It comes from a French word étoufer and that means to smother with sauce. The étouffées in New Orleans are usually served over rice. We have a couple here: shrimp and corn is one of the more popular ones, something about the Gulf shrimp that we use and the corn that just goes really well together. One of the others is crawfish and chili cheese étouffée. It’s got crawfish in there with chili spices and seasonings, tomatoes and black beans and a little bit of sharp cheddar. It’s not really traditional— it’s almost like a chili but with a creamier cheese flavor to it. It oddly works really well together.

You offer a lot of different hot sauces. Why is that?

We add a little bit of spice to our food, but we don’t want to blow anyone away. We want them to be able to add their own spiciness to it. We have a standard amount of hot sauces that we put on each table—six on each table. There’s Pepper Plant, it’s out of Gilroy. There’s some from New Orleans like Lightning Strike. There’s Cajun Power, Tabasco, Crystal Louisiana hot sauce. Behind the counter there’s probably a half dozen to a dozen more, like Cholula, and some off-the-wall hot sauces that people request to torture themselves with hot spices.

You carry a vegan jambalaya, which defies a lot of people’s idea of jambalaya. How do you make it work?

We use a lot of herbs and spices— and we cut our mushrooms a little chunkier so they almost have the taste and the texture of a piece of meat. It looks like a jambalaya. Then we let it cook for quite a bit of time to reduce all those flavors so they’re more concentrated.


INFO: 3555 Clares St., Ste TT, Capitola. 259-6372.

Comments (0)Add Comment

Write comment
smaller | bigger

busy
 

Share this on your social networks

Bookmark and Share

Share this

Bookmark and Share

 

Is This a Dream?

A beginner’s guide to understanding and exploring the uncanny world of lucid dreams

 

Giving and Giving, Then Giving Some More

2014 is almost over. Wednesday, Dec. 17, the Jewish Festival of Light, Hanukkah, begins. We are in our last week of Sag and last two weeks of December. Sunday, Dec. 21 is winter Solstice, as the sun enters Capricorn (3:30 p.m. for the west coast). Soon after, the Capricorn new moon occurs (5:36 p.m. for the west coast)—the last new moon of 2014. Sunday morning Uranus in Aries (revolution, revelation) is stationary direct (retro since July 22). Uranus/Aries create things new and needed to anchor the new culture and civilization (Aquarius). We will see revolutionary change in 2015. Capricorn new moon, building-the-personality seed thought, is, “Let ambition rule and let the door to initiation and freedom stand wide (open).” Capricorn is a gate—where matter returns to spirit. But the gate is unseen until the Ajna Center (third eye), Diamond Light of Direction, opens. Winter solstice is the longest day of darkness of the year. The sun’s rays resting at the Tropic of Capricorn (southern hemisphere) symbolize the Christ (soul’s) light piercing the heart of the Earth, remaining there for three days, till Holy Night (midnight Thursday morning). Then the sun’s light begins to rise. It is the birth of the new light (holy child) for the world. A deep calm and stillness pervades the world.The entire planet is revivified, re-spiritualized. All hearts beating reflect this Light. And so throughout the Earth there’s a radiant “impress” (impressions, pictures) given to humanity of the World Mother and her Child. The star Sirius (love/direction) and the constellation Virgo the mother shines above. For gift giving, give to those in need. Give and give and then give some more. This creates the new template of giving and sharing for the new world.

 

The New Tech Nexus

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

 

Stocking Stuffers

The men behind the women of the Kinsey Sicks Dragapella Beautyshop Quartet explain their own special brand of ‘dragtivism,’ and their holiday show at the Rio
Sign up for Good Times weekly newsletter
Get the latest news, events

RSS Feed Burner

 Subscribe in a reader

Latest Comments

 

Tramonti Pizza

Why there’s no such thing as too much Italian food in Seabright

 

Guitar or surfboard?

Guitar. The closest thing I ever came to surfing was sliding down a rock hill. Charlie Tweddle, Santa Cruz, Hats and Music

 

Fortino Winery’s Intriguing Charbono

At the opening celebration of the new Santa Clara Wine Trail in August, one of the wineries we visited was Fortino. This is where I first tasted their intriguing estate-grown Charbono—a varietal that is one of the rarest in California, with only 80 acres grown statewide.

 

Beyond the Jar

How Tabitha Stroup has built her rapidly expanding jam empire