Santa Cruz Good Times

Friday
Aug 01st
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

 

Picture of Health

Santa Cruz just received a high ranking among California counties. But it may be hiding some of the biggest health dangers facing our area

 

In The Time of Leo: Our Creative Efforts

 

Final Cut

Cedar Street Video to close after 10 years at downtown location

 

Film, Times & Events: Week of August 1

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

 

Foodie File: Maharaja

Chef Didar Singh on Royal Taj’s reincarnation as Maharaja

 

What’s the best advice your mom or dad ever gave you?

Santa Cruz | Sales Manager

 

Best of Santa Cruz County

The 2013 Santa Cruz County Readers' Poll and Critics’ Picks It’s our biggest issue of the year, and in it, your votes—more than 6,500 of them—determined the winners of The Best of Santa Cruz County Readers’ Poll. New to the long list of local restaurants, shops and other notables that captured your interest: Best Beer Selection, Best Locally Owned Business, Best Customer Service and Best Marijuana Dispensary. In the meantime, many readers were ever so chatty online about potential new categories. Some of the suggestions that stood out: Best Teen Program and Best Web Design/Designer. But what about: Dog Park, Church, Hotel, Local Farm, Therapist (I second that!) or Sports Bar—not to be confused with Bra. Our favorite suggestion: Best Act of Kindness—one reader noted Café Gratitude and the free meals it offered to the Santa Cruz Police Department in the aftermath of recent crimes. Perhaps some of these can be woven into next year’s ballot, so stay tuned. In the meantime, enjoy the following pages and take note of our Critics’ Picks, too, beginning on page 91. A big thanks for voting—and for reading—and an even bigger congratulations to all of the winners. Enjoy.  -Greg Archer, EditorBest of Santa Cruz County Readers’ Poll INDEX

 

Muns Vineyard Rosé of Pinot Noir

This vivacious cherry-pink Rosé is a simply beautiful summer wine.