Top three snack bars, guilty pleasures at Soif, Santa Cruz Beer Week, and a Pop-Up breakfast
These three crunchy, chewy, fiber, nut and fruit-laced “bars” are blood-sugar-raising packages of goodness that are totally portable and hence terrific for summer snacking. In order of my preference, let’s start with the mighty Odwalla chewy nut bar. The flavor I like best is the “sweet and salty almond” variety. It contains just about everything I crave (except for red wine)—dense with dry roasted almonds, organic oats and crisp brown rice all held together with brown rice syrup—this bar can replace lunch, if necessary, and is the ultimate mid-afternoon energy-raiser. I pack them in my car, desk, and kitchen at all times. 220 calories and $1 on sale, which is when I stock up on them. The salty sweet flavor is the big attractor here—and the crunchy chewiness (again, that delicious texture tension) keeps my attention.
OK, next let’s praise Kashi’s Honey Oat Flax “chewy granola bar” ($2). It’s smaller than the Odwalla model, but contains a mere 140 calories. Oats, wheat, barley, toasted salted almonds and enough honey to create contrast, yet not enough to cloy—this is a recent discovery that I have now added to my “emergency” snack pantry. The last of my troika is a densely packed cranberry almond version of the Kind Plus bar. It claims to have lots of vitamins and antioxidants. It’s non-GMO, and it's available at airport Starbucks as well as CVS, Rite-Aid and other not necessarily “natural” food outlets. For $2+ this will stave off hunger and low blood sugar for hours. It gives your teeth lots to do. My mother now carries them in her purse when she travels. I think she probably eats them even when not traveling. It’s summer. Go out for a hike. And bring one of these nut and granola bars with you—prepackaged trail mix, if you will.
Mondays at Soif
Yes, you do need to stop by on Mondays to feast on the live jazz by riff-meisters Hot Club Pacific, the fresh oysters, or perhaps even some pink bubbly and that rich rillettes-style ciccioli with crostini that has been knocking me out for the past two Mondays. I had mine with a glass of mineral-driven, light but not wimpy Sancerre. Perfect with the rich, unbearable lightness of tender pork cooked in its own sensuousness. Add a mini salad of tart baby arugula spiked with red peppers. You might find yourself making primal moaning sounds. Be discreet. This is a public place.
Yes, this is Santa Cruz Beer Week. On Wednesday, Aug. 6, Assembly showcases a lineup from Discretion Brewing. Thursday, Parish pours special brews, and Friday, 99 Bottles lines up an array of seasonal brews from Santa Cruz Mountain Brewing. And on Saturday and Sunday, Aug. 9 and 10, Aptos Village Park hosts its fourth annual California Beer Festival. It’s summer (I already said that). Hoist a pint to quench your thirst!
Farm to Fork
Consider making your reservation for the Fourth Annual Farm to Fork Benefit Dinner, 4:30-8:30 p.m. on Sunday, Sept. 14. Tour the atmospheric UCSC Farm, find out about the apprenticeship program, enjoy a glorious al fresco meal created from the farm’s bounty. $125 includes multi-course dinner by alumnus chef Matthew Raiford, wines, and unforgettable tour. PHOTO: CHIP SCHEUER
|< Prev||Next >|