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GTWEEKLY.COM | SANTACRUZ.COM | 55+ | 5 Food &Drink GOOD TIMES MAGAZINE 2016 Santa Cruz’s Best Cocktails Fine Pub dining Why ciders and sours are cool again WHERE THE NEW MIXOLOGY TREND IS TAKING OFF LOCALLY

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  • GTWEEKLY.COM | SANTACRUZ.COM | 55+ | 5

    Food&DrinkGOOD TIMESMAGAZINE 2016

    Santa Cruzs Best

    Cocktails

    FinePub dining

    Why ciders

    and sours

    are cool

    again

    WHERE THE NEW MIXOLOGY TREND IS TAKING OFF LOCALLY

  • 2 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 3

    The Ultimate Santa Cruz Dining Experience

    Seasonal live entertainment poolside Seasonal menus Locally sourced, organic Cage free and sustainable Poolside drinks and dining Fireplace Weekday Happy Hour 4-7 pm Craft cocktails

    S ENT I N E L : One of the few places locally where you can dine poolside - the setting is gorgeous

    S . F . CHRON IC L E : Impeccably stylish while maintaining and urban forest aestheticFor Reservations 831.600.4545 www.opentable.com

    L O C AT E D I N

    611 Ocean St. Santa Cruz, CA

  • 4 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    AAMCO TransmissionsAbraham Auto DetailAdvanced Auto*Ainsworth Auto RepairApco GasolineArt of SteelAutoworld Sales & LeasingAvis Rent a CarBig O TiresChevron, Soquel AveCity of Santa Cruz

    Auto Services (Fleet)County of Santa Cruz

    Auto Services (Fleet)

    De Laveaga Service CenterDoc AutoEnterprise Rent-a-CarFanucci Auto BodyFidelity AutomotiveFirestone Complete

    Auto CareFirst TransitFlyersGoodwill Industries (Fleet)Goodyear Tire &

    Auto RepairGraniterock (Fleet)Greg Solows Engine Room

    Holiday Muffler & BrakesJiffy LubeJim Ludys AutomotiveKeener Auto BodyLas Animas ConcreteLegacy AutomotiveLloyds Tire ServiceMonterey Bay AutomotiveMonterey Bay MarineNorth Bay Ford DealershipOcean 76Perrigos Auto Body ShopPolar Automotive & Radiator

    Service

    Renes Auto RepairReyes Auto RepairRiley Collins Auto

    Body ShopRod & Ros Gas Mart 2Rotten RobbieRPM Auto RepairRustys RepairRV Service Center of SCSanta Cruz Auto PartsSanta Cruz Auto TechSanta Cruz AutomotiveSanta Cruz Harbor BoatyardSanta Cruz High School

    Auto ShopSanta Cruz Imported

    Truck ServiceSanta Cruz Metro Transit

    District (Fleet)Santa Cruz MotorsportsSanta Cruz Nissan

    Dodge-VolkswagenSav-On GasolineScotts Body ShopStanford Ave GarageStoodleys Small Engine

    ServicesTims Auto Electric

    United Parcel Service (Fleet)Valero Gas, 335 Mission StValero Gas, 1319 Ocean StValero Gas, 1516

    Soquel AveValero Gas, 2202 Mission StVan CafeWater Star MotorsWestons Auto Body & PaintWestside Auto RepairWhalers Car Wash

    *Denotes 5 Year Qualifiers

    A Slice of KiantisAkira SushiAldos Harbor RestaurantAllbright Donut ShoppeAt Thai Recipe*Aunt Netties KitchenBagelry, Cedar StBagelry, Seabright AveBantamBeach Street Cafe*Beckmanns BakeryBest Western All Suites Inn*Betty Burgers,

    Seabright*Black China BakeryBoardwalkBoccis CellarBranciforte Middle SchoolBurger King*Caf DelmaretteCaf El Palomar*Caf Gratitude*Caf LenaCaf LimelightCaf Lucio*Caf Mare*Caff BeneCaffe PergolesiCharlie Hong KongChipotle*ChocolateCivic AuditoriumCoffeetopia*Coldstone Creamery*Companion Bake ShopCostcoCounty CafeteriaCrepe PlaceCrows NestDays Market

    *De La Hacienda Taqueria

    *De Laveaga Lodge Restaurant

    Del Pueblo MarketDeLaveaga Elementary

    SchoolDennysDonnelly Fine ChocolatesDream InnEl Hermoso Mar*El PalomarElks Lodge*Elm Street MissionEmilys Good Things to EatEngfer Pizza Works*Eriks Deli CafFalafel HouseFeel Good FoodsFerrells Donuts, Mission StFerrells Donuts, Ocean StFins CoffeeFirefly Coffee House*Food Bin and Herb

    RoomFortune Garden*Fosters FreezeFront Street Residential*Gabriella Caf*Gildas Restaurant*Golden CityGolden PalaceHarbor High SchoolHarvey West ClubhouseHindquarter Bar & GrilleHoffmans DowntownHulas Island GrillIdeal Bar & GrillIndia Joze*Iveta Gourmet

    Jack in the BoxJacks HamburgersJamba Juice, Mission StJamba Juice, Pacific AveJava JunctionJefferys RestaurantJoes Pizza & Subs,

    Branciforte Ave*Joes Pizza & Subs,

    Pacific AveJohnnys HarborsideKiantis Pizza & Pasta BarKitchen Santa CruzKuumbwa Jazz CenterLa Posada*La PostaLas Palmas Taco BarLillians Italian KitchenLindas Seabreeze CafLocal Harvest Catering*Los PinosLouden Nelson CenterLupulo Craft Beer HouseMaharajaMariannes Ice CreamMarinis DowntownMarinis MunchiesMays Sushi RestaurantMcDonalds, Mission StMcDonalds, Ocean StMei Garden*Metro CenterMidtown CafMission Hill CreameryMission Hill Jr. High

    School KitchenMission Street BarbequeMobo SushiNew Leaf Community

    Market, Fair Ave

    New Leaf Community Market, Pacific Ave

    New Life CenterNinety Nine BottlesOcean City BuffetOlitas Cantina & Grille*OmeiOswaldsOyunaas Mongolian Cuisine*Pacific Blue InnPacific Cookie Company,

    Pacific Ave*Pacific Cookie

    Company, Potrero St*Pacific Cultural Center*Pacific ThaiParadox Hotel*Parish Publick House*Pearl of the Ocean*Peets Coffee & Tea*Phoenix Asian

    RestaurantPlanet Fresh BurritosPlantronicsPolar Bear Ice CreamPono Hawaiian GrillPortuguese HallQuality MarketReal Thai KitchenRistorante AvantiRistorante ItalianoRiva Fish HouseRosie McCanns Irish PubSabieng ThaiSafeway, Mission StSafeway, Morrissey BlvdSaint Francis KitchenSakeSamba Rock CafSanta Cruz Ale Works

    Santa Cruz Bible ChurchSanta Cruz Coffee

    Roasting Co.Santa Cruz DinerSanta Cruz Mountain

    BrewingSaturn CafSeabright Brewery*Sentinel Caf*Shogun*Shoppers CornerShun FengSoifStaff of LifeStagnaro Brothers SeafoodStarbucks*Subway, Mission StSubway, Soquel Ave*Sunshine VillaSurf Bistro*Surf City GrillSurfrider CafeSushi NowSushi Totoro*Taco Bell, Mission StTaco Bell, Soquel AveTacos Morenos*Tams Chinese

    RestaurantTampico Kitchen*Taqueria Agave IITaqueria ApatzinganTaqueria Jalapenos

    Y PupuseriaTaqueria Santa CruzTaqueria Santa Cruz Two*Taqueria Vallarta,

    Mission StTaqueria Vallarta,

    Soquel Ave

    *Thai OrchidThe Art Bar and CafeThe ButteryThe Picnic BasketTogos, Almar AveTogos, Ocean StTony & Albas Pizza*Top A Lot YogurtTramonti Pizzeria*Twisselman Enterprises

    (Boardwalk)*Upper Cruz Pizza &

    PastaVasilis Greek RestaurantVerve Coffee Roasters,

    Bronson StVerve Coffee Roasters,

    Pacific AveVivas Mexican FoodWalnut Avenue CafWest End Tap & KitchenWestside Coffee Company*Whitings Foods

    (Boardwalk)Whole Foods MarketWingstopWoodstocks PizzaYan FlowerYogurtlandYour PlaceZacharys RestaurantZoccolis Deli

    * Denotes 5 Year Qualifiers

    These Vehicle Service Facilities are 2016 Clean Ocean Businesses

    These Restaurants are 2016 Clean Ocean Businesses

    Look for the Orange 2016Clean Ocean Business emblem

    in the City of Santa CruzThese local businesses have made special efforts to protect local

    creeks, the San Lorenzo River, and the Monterey Bay National Marine Sanctuary by adopting practices that keep pollutants

    away from both storm drains and the sewer system.

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 5

    AAMCO TransmissionsAbraham Auto DetailAdvanced Auto*Ainsworth Auto RepairApco GasolineArt of SteelAutoworld Sales & LeasingAvis Rent a CarBig O TiresChevron, Soquel AveCity of Santa Cruz

    Auto Services (Fleet)County of Santa Cruz

    Auto Services (Fleet)

    De Laveaga Service CenterDoc AutoEnterprise Rent-a-CarFanucci Auto BodyFidelity AutomotiveFirestone Complete

    Auto CareFirst TransitFlyersGoodwill Industries (Fleet)Goodyear Tire &

    Auto RepairGraniterock (Fleet)Greg Solows Engine Room

    Holiday Muffler & BrakesJiffy LubeJim Ludys AutomotiveKeener Auto BodyLas Animas ConcreteLegacy AutomotiveLloyds Tire ServiceMonterey Bay AutomotiveMonterey Bay MarineNorth Bay Ford DealershipOcean 76Perrigos Auto Body ShopPolar Automotive & Radiator

    Service

    Renes Auto RepairReyes Auto RepairRiley Collins Auto

    Body ShopRod & Ros Gas Mart 2Rotten RobbieRPM Auto RepairRustys RepairRV Service Center of SCSanta Cruz Auto PartsSanta Cruz Auto TechSanta Cruz AutomotiveSanta Cruz Harbor BoatyardSanta Cruz High School

    Auto ShopSanta Cruz Imported

    Truck ServiceSanta Cruz Metro Transit

    District (Fleet)Santa Cruz MotorsportsSanta Cruz Nissan

    Dodge-VolkswagenSav-On GasolineScotts Body ShopStanford Ave GarageStoodleys Small Engine

    ServicesTims Auto Electric

    United Parcel Service (Fleet)Valero Gas, 335 Mission StValero Gas, 1319 Ocean StValero Gas, 1516

    Soquel AveValero Gas, 2202 Mission StVan CafeWater Star MotorsWestons Auto Body & PaintWestside Auto RepairWhalers Car Wash

    *Denotes 5 Year Qualifiers

    A Slice of KiantisAkira SushiAldos Harbor RestaurantAllbright Donut ShoppeAt Thai Recipe*Aunt Netties KitchenBagelry, Cedar StBagelry, Seabright AveBantamBeach Street Cafe*Beckmanns BakeryBest Western All Suites Inn*Betty Burgers,

    Seabright*Black China BakeryBoardwalkBoccis CellarBranciforte Middle SchoolBurger King*Caf DelmaretteCaf El Palomar*Caf Gratitude*Caf LenaCaf LimelightCaf Lucio*Caf Mare*Caff BeneCaffe PergolesiCharlie Hong KongChipotle*ChocolateCivic AuditoriumCoffeetopia*Coldstone Creamery*Companion Bake ShopCostcoCounty CafeteriaCrepe PlaceCrows NestDays Market

    *De La Hacienda Taqueria

    *De Laveaga Lodge Restaurant

    Del Pueblo MarketDeLaveaga Elementary

    SchoolDennysDonnelly Fine ChocolatesDream InnEl Hermoso Mar*El PalomarElks Lodge*Elm Street MissionEmilys Good Things to EatEngfer Pizza Works*Eriks Deli CafFalafel HouseFeel Good FoodsFerrells Donuts, Mission StFerrells Donuts, Ocean StFins CoffeeFirefly Coffee House*Food Bin and Herb

    RoomFortune Garden*Fosters FreezeFront Street Residential*Gabriella Caf*Gildas Restaurant*Golden CityGolden PalaceHarbor High SchoolHarvey West ClubhouseHindquarter Bar & GrilleHoffmans DowntownHulas Island GrillIdeal Bar & GrillIndia Joze*Iveta Gourmet

    Jack in the BoxJacks HamburgersJamba Juice, Mission StJamba Juice, Pacific AveJava JunctionJefferys RestaurantJoes Pizza & Subs,

    Branciforte Ave*Joes Pizza & Subs,

    Pacific AveJohnnys HarborsideKiantis Pizza & Pasta BarKitchen Santa CruzKuumbwa Jazz CenterLa Posada*La PostaLas Palmas Taco BarLillians Italian KitchenLindas Seabreeze CafLocal Harvest Catering*Los PinosLouden Nelson CenterLupulo Craft Beer HouseMaharajaMariannes Ice CreamMarinis DowntownMarinis MunchiesMays Sushi RestaurantMcDonalds, Mission StMcDonalds, Ocean StMei Garden*Metro CenterMidtown CafMission Hill CreameryMission Hill Jr. High

    School KitchenMission Street BarbequeMobo SushiNew Leaf Community

    Market, Fair Ave

    New Leaf Community Market, Pacific Ave

    New Life CenterNinety Nine BottlesOcean City BuffetOlitas Cantina & Grille*OmeiOswaldsOyunaas Mongolian Cuisine*Pacific Blue InnPacific Cookie Company,

    Pacific Ave*Pacific Cookie

    Company, Potrero St*Pacific Cultural Center*Pacific ThaiParadox Hotel*Parish Publick House*Pearl of the Ocean*Peets Coffee & Tea*Phoenix Asian

    RestaurantPlanet Fresh BurritosPlantronicsPolar Bear Ice CreamPono Hawaiian GrillPortuguese HallQuality MarketReal Thai KitchenRistorante AvantiRistorante ItalianoRiva Fish HouseRosie McCanns Irish PubSabieng ThaiSafeway, Mission StSafeway, Morrissey BlvdSaint Francis KitchenSakeSamba Rock CafSanta Cruz Ale Works

    Santa Cruz Bible ChurchSanta Cruz Coffee

    Roasting Co.Santa Cruz DinerSanta Cruz Mountain

    BrewingSaturn CafSeabright Brewery*Sentinel Caf*Shogun*Shoppers CornerShun FengSoifStaff of LifeStagnaro Brothers SeafoodStarbucks*Subway, Mission StSubway, Soquel Ave*Sunshine VillaSurf Bistro*Surf City GrillSurfrider CafeSushi NowSushi Totoro*Taco Bell, Mission StTaco Bell, Soquel AveTacos Morenos*Tams Chinese

    RestaurantTampico Kitchen*Taqueria Agave IITaqueria ApatzinganTaqueria Jalapenos

    Y PupuseriaTaqueria Santa CruzTaqueria Santa Cruz Two*Taqueria Vallarta,

    Mission StTaqueria Vallarta,

    Soquel Ave

    *Thai OrchidThe Art Bar and CafeThe ButteryThe Picnic BasketTogos, Almar AveTogos, Ocean StTony & Albas Pizza*Top A Lot YogurtTramonti Pizzeria*Twisselman Enterprises

    (Boardwalk)*Upper Cruz Pizza &

    PastaVasilis Greek RestaurantVerve Coffee Roasters,

    Bronson StVerve Coffee Roasters,

    Pacific AveVivas Mexican FoodWalnut Avenue CafWest End Tap & KitchenWestside Coffee Company*Whitings Foods

    (Boardwalk)Whole Foods MarketWingstopWoodstocks PizzaYan FlowerYogurtlandYour PlaceZacharys RestaurantZoccolis Deli

    * Denotes 5 Year Qualifiers

    These Vehicle Service Facilities are 2016 Clean Ocean Businesses

    These Restaurants are 2016 Clean Ocean Businesses

    Look for the Orange 2016Clean Ocean Business emblem

    in the City of Santa CruzThese local businesses have made special efforts to protect local

    creeks, the San Lorenzo River, and the Monterey Bay National Marine Sanctuary by adopting practices that keep pollutants

    away from both storm drains and the sewer system.

  • 6 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    A Good Times publication.

    Cover design by Tabi Zarrinnaal.

    Editors

    Table of Contents

    BREWING A MENUCHEF SANTOS MAJANO ON FUSING

    CRAFT BEER WITH A FARM-TO-TABLE PHILOSOPHY

    FIVE OCLOCK SOMEWHERESANTA CRUZ PERFECTS THE ART OF THE INNOVATIVE COCKTAIL

    FRUIT CHICHOW CIDER AND SOUR ALES ARE

    MAKING A COMEBACK

    POP CULTUREWHY THE POP-UPS ARE FLOURISHING IN SANTA CRUZ

    PRO CHOICEPROBIOTIC DRINKS FROM SANTA

    CRUZS FARMHOUSE CULTURE

    MAKING A SPLASHTHE SECRETS OF COOKING

    WITH WINE

    THE ROAD LESS STUMBLEDLEAVE THE DRIVING TO OTHERS ON NEW WINE TOUR

    T he big question for foodies used to be Where do you want to eat? These days, though, its just as likely to be Where do you want to drink? In this issue of Food & Drink, we give Santa Cruzs spirited spirits scene its due. First, Christina Waters looks at how the mixology movement has made its way to Santa Cruz, and where to find it. She also confirms that its now okay to admit you drink ciders and sours, so allow me to finally say: I dont care who thinks I am the worlds wussiest drinker, I will take a blueberry sour at Mission Street BBQ every day of the week, and twice on Sundays. Wow, that felt good. Good talk! OK, anyway, if you worry that happy hour is bringing down the dining scene, I recommend reading Lily Stoicheffs interview with the Kitchen at Discretions Santos Majano about his one-man pub food revolution. And dont miss her article on local pop-up culture, which goes beyond the typical hey, pop-ups exist angle to explain why Santa Cruz is an ideal place for them to thrive. Dig in!

    STEVE PALOPOLI | EDITOR-IN-CHIEF

    0816

    2022

    28

    3230

    35FOODIE FINDSA CALENDAR OF SANTA CRUZ COUNTY FOOD AND DRINK EVENTS

    PUBLISHER Jeanne Howard

    EDITOR Steve Palopoli

    MANAGING EDITORMaria Grusauskas

    CONTRIBUTORSJosie Cowden

    Anne-Marie HarrisonJune Smith

    Lily StoicheffChristina Waters

    PROOFREADERJosie Cowden

    ART DIRECTORTabi Zarrinnaal

    DESIGNERSDiAnna VanEyckeRosie Eckerman

    PHOTOGRAPHERKeana Parker

    WEBMASTERLily Stoicheff

    ADVERTISING DIRECTORDebra Whizin

    ADVERTISING REPRESENTATIVES

    John Bland Lisa Buckley Nadine Kelley Sue Lamothe

    Ilana Rauch Packer

    ACCOUNTINGKatherine Adams

    CIRCULATION MANAGERMick Freeman

    OFFICE MANAGERLindsay Keebler

    CEODan Pulcrano

    VICE PRESIDENTLee May

    NOTE

    STAFF

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 7

    Open Tuesday sunday Lunch 11:30 - 2:30Dinner 5 - cLose

    101B cooper st, Downtown sant cruz831.423.4545 | LaiLiresTauranT/cOm

    AUTHENTIC

    Thai Cuisine in Midtown

    (Across from the Rio Theatre)

    DINE-IN | TAKE-OUT | FREE DELIVERY1632 Seabright Ave | 831-427-2559

    realthaisantacruz.comAlso Available 9.95 Lunch Buffet

    MON-FRI 11am-3pm

    Open Everyday : Lunch & Dinner

  • 8 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    In Discretion

    RAW FLAVOR Tombo Poke with avocado, pickles, cilantro

    and tortilla chips ($14) served at the Kitchen at Discretion Brewing.

    PHOTO: KEANA PARKER

    A conversation with the Kitchen at Discretions Santos Majano about pairing his menu with beer,

    and his crusade to revolutionize pub food

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 9

    S antos Majanos decision to leave Soif, where he had been the chef for five years, to partner with the barely 1-year-old Discretion Brewing came as a surprise to many on the dining scene. But since that transition two years ago, Majanos reasons for the move have become clear to those who have explored his innovative new offerings. Deeply inspired by the rise of craft beer in Santa Cruz, and Discretion Brewings philosophy in particular, Majano appears to have hit his culinary stride at the independently operated the Kitchen at Discretion, owned by Rob and Kathleen Genco, as he reinvents what one would expect to pair with a pint while staying true to his firmly held belief in the farm-to-table ethos.

    Why did you choose to transition from Soif, where youd been for five years, to a brewery?

    I knew about Soif even before I moved to Santa Cruz. They have a very unique wine list, and I loved their farm-to-table philosophy. It was great. I loved it. I still have a great relationship with Patrice [Boyle, the owner]. She knows Im someone who is ambitious. Im

    a dreamer. I never want to get comfortable. And I think it shows in my menu. We dont want to keep doing the same thing. We

    always want to be thinking a little outside the box.I knew Discretion from the time they were building it.

    My wife said, Theres a new brewery opening up, and it seems like craft brewing is starting to happen in Santa Cruz. So we peeked through the window.

    After a year or so, we heard Main Street [Garden & Cafe] had left, and I became curious about what was going to happen next. One of my prep cooks also worked at Everett Family Farms and she would drop flowers off at Discretion every week, and she told me they were looking for someone else to go in the kitchen. I could not believe the opportunity was available. I felt for sure someone would have jumped in there right away. It seemed too good to be true.

    We met and we really connected. They care about their product, and are invested so much in what they put out.

    10 >

    BY LILY STOICHEFF

    ... if Discretion spends the time and puts the energy into

    sourcing the best ingredients to make the best beer, then I want to match that ... Our philosophy is

    identical. Its almost like sharing the

    same brain.

    - Chef Santos Majano

  • 10 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    CRAFTED PALATE Chef Santos Majano puts a lot of thought into pairing his dishes

    with the beer selection, and often incorporates it as an ingredient. PHOTO: KEANA PARKER

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 11

    493 Lake Ave, Santa Cruz Harbor 831.479.3430 | johnnysharborside.com

    New Management TeamVoted Best Seafood in the County

    Featuring Nightly Specials Fresh & Sustainable Seafood

    Handmade Signature Cocktails Local Spirits and Over 25

    Wines by the Glass

    Join Us For Taco Tuesdays!

    5pm-Close

    Where FRESH CATCH is MADE YOUR WAY.

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  • 12 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    What inspires you right now? Whats influencing your menu?

    Always the season. The farmers market is a big thing for us. We work with a few farms that will call us when they get really exceptional produce in. But we have some menu items that will never go away. We tried to change them once, and people didnt like that.

    I remember when you tried to take the chicken and waffles away. And people were like, Whoa! You cant just put something like this on the menu and then take it off!

    Of course, chicken and waffles is nothing new. But I wanted to make it different, because someone else is always going to do it. When people think of that dish, they think fried chicken. Well, I dont have a fryer. And when people think of a brewery, they automatically think of chicken wings, so we decided to go with that instead. I also wanted to do some-thing unique with the syrup. I love the flavors when you combine Asian cooking with French or the South. We infused our syrup with ginger, lemongrass and a dash of soy sauce. And we sell so many of those things.

    This is what were looking for all the time. We didnt want to do something too strange. We want it to be familiar to people, but when they pick it up at the window, theyre wowed.

    Have new customers been receptive to the style of food youre doing here?

    I have my mindset with what I want to do and what I believe, but I also know that when you walk into a brewery, most of the time theres going to be a burger. But the truth is, thats not our philosophy. There are already a ton of breweries out there where you can go and have that. Im not against it, but if Discretion spends the time and puts the energy into sourcing the best ingredients to make the best beer, then I want to match that. They make beer right here, sourcing the best ingredients, and we do exactly the same thing. Our philosophy is identical. Its almost like sharing the same brain.

    Youve always been a huge supporter of the farm-to-table movement. Why is it so important to you?

    I grew up in El Salvador, and I came to Monterey in 1997. Its funny, I distinctly remember my mother telling me that dinner was ready, all I needed to do was grab it from the kitchen. And I didnt want to. I was, like, I dont want to go to the kitchen! But the connection to the farm was important to me. I worked with my dad and my brothers on our farm, where we were growing our own

    squash, watermelons, green beans, corn, tomatoes We would sell half of what we produced, and the other half wed keep for the family. Now, looking back on what I had makes me appreciate so much. Thats why now when I go to the farmers market, I look at produce that was picked that morning or the day before and I can definitely appreciate that. I know it hasnt traveled 300 miles to get there, it traveled 20 minutes for us to grab it and bring it to our kitchen. That connection to the farm has always been there, from when I was little.

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 13

    We use only fresh local organic ingredients. It is our pleasure to share the simple goodness that is Italian cooking, with recipes straight from the homeland.Full Bar Extensive Wine List Open for Lunch & Dinner DailyJoin us for Happy Hour Sun - Thurs 5pm-7pm

    831.458.1212 | 740 Front St. Suite 100, Santa Cruz www.CafeMare.com

    Local eateries featuring hand-crafted food, beer & wine

    OPEN 7 DAYS LUNCH & DINNER334D INGALLS STREET SANTA CRUZ 831.471.8115 WESTENDTAP.COM

    OPEN TUESSUN LUNCH & DINNER1501 41ST AVENUE CAPITOLA

    831.475.8010 EASTENDPUB.COM

  • 14 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    Sunday -Thursday 11:30 - 10 Friday, Saturday 11:30 - 11:30

    233 Cathcart St Downtown Santa Cruz

    Spanish and Latin-American tapas Constantly rotating draft beers

    Over 100 hard-to-nd bottles for in-house or takeawayLarge selection of wine, cider, and non-alcoholic drinks

    Game room with shufeboard and TVs in back Happy Hour M-F 3-6pm

    831.454.8306lupulosc.com

    .......................

    .......................

    Classic and gluten-free pastas.Reservations recommended 831.464.2608 316 Capitola Ave, Capitola Village 95010

    Dinner Only | Closed Mondays

    Step out of the ordinary and enjoy an authentic Italian experience,

    right here in Capitola.

    Internationally trained

    Chef Gaetano

    THERES A NEW WEBSITE IN TOWN.

    GoodTimes.SC

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 15

    SANTA CRUZ845 ALMAR AVENUE / (831) 454-9464 / CORNER OF MISSION AND ALMAR, IN THE SAFEWAY SHOPPING CENTER

    SKIP THE WAIT. ORDER @ wingstop.com

  • 16 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 17

    A fter several decades of silent running given over to exten-sive wine tasting and craft beer brewing, the cocktail boom is on in Santa Cruz.

    The origins of the term cocktail are lost in a vague haze of media hype and archival misprints, but it seems to have been used well before the characters created by Charles Dickens got thoroughly blitzed on rum punch and gin rickeys. So lets just say that for a good 200 years thirsty patrons in search of high-proof excitement turned to mixed drinks involving more than two ingredients to amuse their tastebuds and release their inhibitions.

    The growing appeal of liquor-infused drinkswith even the areas top wine bar poised to unveil its new liquor licensepoints to a spiritual revival, with a 21st century emphasis on the botanical and artisanal.

    At Oswald, responsive mixologists are always happy to give house cocktails a customized spin. A bit less simple syrup, a hint more bitters, or perhaps the substitu-tion of basil for mintthe patron can help dial in their desires. I often ask for the Amorous to be made with Fernet Branca for a slightly bitter sparkle. The point is to create a complex artwork in a glass that can move through various flavor notes while the patron lingers, sips, and lingers some more.

    The Cosmopolitan broke open the martini mold about 20 years ago to court female

    consumers, who, (it was believed) preferred the bitter edge taken off their cocktails. Its hard to argue with the visual and sensual appeal of vodka, Triple Sec, cranberry juice, and sweetened lime juice. Pretty and pink. As sophistication levels grew, patron desires for the new drove the Cosmo to morph into a wide range of postmodern libations involving cranberry and lime. Mint, for example,

    added an herbal thrill. Gin replaced vodka for a deeper perfume of juniper. And cucumber reigns as

    the go-to vegetal collaborator.Fashionable new cocktails borrow their

    appealing complexity from the addition of unexpected change-ups of ingredients. Blood orange, chilis, cucumber, saffron, fruit purees. Others amp up their impact by adding more than one extra shade of liqueur. Amaro plus vodka. Fernet plus hard cider plus gin. See what I mean?

    So convinced was Santa Cruz entrepreneur Sean Venus of the rising tide of high-proof cocktails that he recently opened the areas first distillery, making artisanal gins as well as tequila and bourbon. I think the cocktail and spirits craze is a natural evolution of what we have seen in other culinary trends, he says. New flavors and the handmade touch are noted by Venus as fueling this renaissance.

    I think this has been building for quite some time, but recent changes in legislation around the country has made it easier for a 18 >

    Where to seek out Santa Cruzs new mixology chic

    BY CHRISTINA WATERS

    Cocktail Hour

  • 18 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 19

    3326 portola Dr, Santa Cruz | 831.476.2733 www.thepointchophouse.com

    A Pleasure Point Tradition

    Enjoy our delicious take on California comfort food, prime cuts,

    chops and cocktails

    Breakfast Sat.-Sun 8:30am-2pm | Lunch Sat.-Sun. 11am-4pm Dinner Nightly from 5pm | Happy Hour Mon-Fri. 4-6pm

    COMFORT | CHOPS | COCKTAILS

    Park Downtown &Trolley

    to the Beach

    $5 all Day Parking | 25 Per trolley ride

    Soquel Front Parking (next to the Del Mar)

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  • 20 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    Whose Cider You On?

    Weve been noticing sour ales and hard ciders making their way back onto enlightened wine and

    beer lists in California, thanks in part to the artisanal tinkering of handcrafters looking for something new and different. What goes around comes around, and in the case of hard cider, the new trend is indeed an ancient one. The French and English were cider aficionados since before the Norman Conquest, preferring the reliable flavor and cleanliness of fermented apple and pear juice to the

    questionable pedigree of drinking water.In the late 18th century New World, a

    restless grower euphemistically dubbed Johnny Appleseed broadcast apple seeds as he worked his way west. But it wasnt so that we could have big, fat, delicious apples to go with our lunches. It was for harvesting and fermenting into something with a few decibels of alcohol. So prevalent was hard cider as a mildly alcoholic beverage in the U.S. that during Prohibition the G-men actually ripped up apple orchards in an effort to prevent

    zealous lawbreakers from making up a bit of hard cider.

    Paul Cocking of Gabriella Cafe serves Square Mile cider from Oregon. The flavor is crisp, dry and delicious. It comes in 12-ounce bottles, which no one around here seems to be making, Cocking notes. People asking for it seem to just have developed a taste for it. Its drier than beer and has less alcohol than wine.

    Sour ales are another handcrafted item adding sex appeal to libation menus. I first tasted one of these distinctive creations at Assembly a few months ago, thanks to Zane Griffin, Assemblys beverage manager.

    Sour ales have been very popular in the recent craft beer movement, says Griffin. Using wild fermentation methods and pitching interesting yeast and bacterial strains coupled with breweries house bugs, brewers are able to yield dynamic and interesting flavor profiles. Griffin describes the sour results as offering notes of barnyard funk, apricots, minerality, lemon, and slatey earthiness.

    Michael Enos and Julie Rienhardt at Watsonvilles Elkhorn Slough Brewing Co. specialize in handmade wild and sour ales. They write: We think the reason why these ales are becoming more popular is a byproduct of the general food and beverage revolution. People are recognizing more that fermented foods are good for you, so more people are experimenting with fermentation in general.

    The duo made their first batch of spon-taneously fermented hard cider by acci-dent. The resulting cider was so good, we decided to try using the wild yeast to make beer. We began experimenting and ended up making some very good award-win-ning barrel-aged beer, write Enos and Rienhardt. The brewerys award-winning June Bug is an example. We produce this annually, after first making our base beer with our harvested wild yeast from the apples in the late fall, and then adding olal-lieberries from our garden in the summer to re-ferment the beer in the barrel.

    Wild beer is different from sour beer. If the yeast is harvested from the natural environment, the beer can be called wild. It produces some tartness and funkiness, but those characteristics are created naturally, the Elkhorn brewers explain. Sour beer can use laboratory-produced yeast and bacteria. Griffin believes much of the allure of these new ales results from how beautifully they complement the renaissance of artisan from-scratch food.

    Why hard ciders and sour ales are cool again BY CHRISTINA WATERS

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 21

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  • 22 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    24 >

    Pop Life

    Instead of burning out, the pop-up trend has caught fire. Why does it work so well in Santa Cruz? BY LILY STOICHEFF

    When Tighe Melville and chef Zachary Mazi met in 2014, they set out to make the kind of food they felt was missing in Santa Cruz. LionFish SupperClub

    held regular pop-ups at the Food Lounge throughout 2015 and into 2016, featuring menus inspired by Asia, India, the Middle East and beyond, exploring these flavorful cuisines while making good use of some of the best local ingredients in the world.

    Theres a hunger here for more diverse foods, and its just not available, says Mazi.

    What diners desire is shifting, agrees Melville. There are a lot of young foodies in Santa Cruz who grew up here and want more. I think pop-ups are addressing that demand. Whats cool, too, is a lot of busi-nesses are embracing it. Midtown Cafe, the Food Lounge, MJA Winery, the breweries Theyre seeing theres value in it.

    LionFish SupperClub recently added a permanent pop-up called Ulterior, a brick-and-mortar kitchen above Motiv, on Pacific Avenue, earlier this year. Mazi and Melvilles goal is to maintain the inherent playfulness of their food that is so well received by their fans in their new space.

    We feel like we have this blank canvas to paint a more conceptual restaurant, says Mazi. California cuisine is kind of played out and theres a lot of restaurants doing the same thing, but slightly different. Variance draws people to pop-upsWhat are they doing this week? Lets check it out!

    POP-UP LUCK The Blue Lotus dish at Ulterior includes locally

    caught smoked sustainable sable fish on a bed of kimchi fried

    rice with blistered snap peas, a rice crisp, Miners lettuce, and

    borage flowers. PHOTO BY KEANA PARKER

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 23

    Back Nine Grill & Bar555 Highway 17

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  • 24 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    UP SWINGPop-ups work much differently than a typical restaurant. The service is almost always to-go, lines tend to be long and menus brief. Arrive late and you run the risk of seeing a heavy chalk mark across your favorite item after theyve run out. But customers keep coming back for more of these adventurous eats, and more entrepreneurs are using this low-investment format to test the market waters.

    It was just a couple of years ago that local culinary entrepreneurs really began embracing the format. And rather than burning bright and then fading away, pop-ups have become a new norm. Locals seem eager to come out in droves for these gone-in-a-flash restaurants, whose service occurs over the course of a few intense hours on a single day, perhaps once a week or even more infrequently. Lines down the block have been typical in many spots, and yet no one really seems to mind.

    Assembly restaurant partners Zachary Davis and Kendra Baker were inspired by the underground food movement in San Francisco when they decided to turn an adjacent street-facing storefront into POPUP, a reconfigurable space that hosts a variety of food events. They knew pop-ups were taking off in the Santa Cruz food scene, and wanted to create an opportunity for them to do something more public in a certified kitchen, while still maintaining a spontaneous vibe.

    Santa Cruz has a very creative entre-preneurial spirit, and it exists in the food world as well, says Davis. The issues we have around food trucks have pushed some of the people that might have gone in that direction into other lower-overhead ways of trying out their business. With a pop-up, they can experiment, learn, and test their product without the larger commitments of opening a restaurant.

    Throughout 2015, Manresa Bread, the bakery offshoot of the Michelin-starred Manresa restaurant in Los Gatos, supple-mented their farmers market appear-ances over the hill with weekly pop-ups at POPUP. Co-owner and head baker Avery Ruzicka says that that develop-

    ment phase was crucial for her business.It ended up being a testing ground for

    products that would end up in our own retail space. We could showcase them in the pop-up and get customer feedback, and our own feedback, says Ruzicka.

    They chose to vend on Wednesdays in order to be a part of the downtown farmers market experience, albeit one street over. Says Ruzicka, At a farmers market and at a pop-up, the line between producer and consumer is very thin. There is no line, youre right

    there with that person. Thats really attractive. Overall, she found the Santa Cruz community extremely receptive to this kind of research and development, frequently selling out of their artisan breads and inventive pastries.

    Santa Cruz has a very well-educated and adventurous, open community. People have the idea of life balance down, and it allows for moments of, Hey, lets try something new, she says. Living in Santa Cruz turns something that could be mundane into a beautiful, wonderful

    STRIKING GOLD Chef Zachary Mazi of LionFIsh SupperClub graduated from pop-ups to a kitchen of his own, Ulterior at Motiv, where hes pictured here with a handful of locally harvested Miners lettuce. PHOTO BYKEANA PARKER

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 25

    A gathering place for great Cask Alesin the public house tradition, uniqueto Santa Cruz. Served in our taproomwith local passion.

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  • 26 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 27

    1141 Soquel Ave, Santa Cruz 831.426.5664Open Daily 11am - 11pm | charliehongkong.com

    Organic Noodles and Rice Bowls

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  • 28 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    Santa Cruzs Farmhouse Culture expands its fermented empire with Gut Shot probiotic drinks BY JOSIE COWDEN

    W hen Santa Cruzs Kathryn Lukas started her sauerkraut company Farmhouse Culture, it was an instant success. Naturally probiotic and delicious, sauerkraut adds raw organic goodness and a burst of tangy flavor to all kinds of dishes, and Lukas found fermented favor with flavors like Classic Caraway and Horseradish Leek.

    Now, Farmhouse Culture has come out with a line of probiotic drinks called Gut Shotall made with cabbage. Organic, vegan and gluten-free, with no added sugar, Gut Shots come in flavors such as Kimchi, Garlic Dill Pickle, Smoked Jalapeo, and, my favorite, Ginger Beet.

    While most people know about the health benefits of eating cabbage in the form of sauerkraut, drinking

    flavored cabbage water might sound a bit out there. But its salty goodness is surprisingly tasty, proponents say it aids digestion and boosts the immune system.

    Farmhouse Cultures sauerkraut and Gut Shot drinks can be found at most local farmers markets and food stores such as Staff of Life and New Leaf. Visit farmhouseculture.com for more info.

    GUT FEELING

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 29

    60 Craft Beers & Ciders on Self-Pour Technology International Comfort Cuisine | Craft Soda | Local Wines

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    ENTER @ PACIFIC & CHURCH | 110 COOPER ST. STE. 100B, SANTA CRUZ POURTAPROOM.COM | 831-535-7007

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    Book a table at opentable.com or 831.460.5012175 WEST CLIFF DRIVE, SANTA CRUZ

    Offering spectacular oceanfront dining just off the beach in Santa Cruz. The restaurant and Jack ONeill Lounge

    is truly a window box on the sea. Come enjoy local wine, craft beer

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  • 30 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    Drinks All AroundW

    hat better way for visitors and locals to experience our superb wineries than with a guided wine tour? Started by Seth Kinman in January, Mountains to the Bay Wine Tours takes

    guests on informative and upbeat trips in the Santa Cruz Mountains, exploring some of Californias breathtaking scenery along the way. Couples, groups and private parties can enjoy a relaxing time together without having to worry about driving after enjoying several flights of wine.

    I grew up here and started the company to bring real quality to the wine tours, Kinman says. I love taking people

    around and showing them the beauty of the areajust enjoying the day and the weather and having a good time.

    Kinman gained a wealth of experience doing wine tours for almost 10 years with another company before launching out on his own. Its been encouraging because Im doing really well, he says, adding that he expects the peak season, May through November, to be especially fruitful.

    Harvest is my favorite time to be out there, Kinman says. Its a favorite time for everybody.

    For more information, visit mountainstothebay.com, or call 275-4445.

    Mountains to the Bay Wine

    Tours offers a new way to experience

    local vineyards BY JOSIE COWDEN

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 31

    Welcome to Sawasdee

    By the Sea or By the Mountains,

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    Happy Hour Mon-Fri 3-6 pm

    with $1 off all drinksSawasdee by the Sea

    101 Main St, Santa Cruz | 831.466.9009 Sun-Thurs 11a-9:30p | Fri-Sat 11a-10p

    Sawasdee Soquel 5050 Soquel Dr, Soquel | 831.462.5051 Sun-Thurs 11a-9:30p | Fri-Sat 11a-10p

    Best Thai Restaurant

    Heated Dog-friendly patio Sunset Views of Monterey Bay

    131 Esplanade, Rio del Mar, Aptos (831) 688-8917 caferioaptos.com

    Hours: Dinner 5-9pm Patio 3pm-Close Happy Hour 3-6pm

    Come to the beach & take it to go...

    PIZZA BY THE SLICE OR WHOLECOFFEE, ESPRESSO, PASTRIES & DESSERTS,SANDWICHES/SALADS,

    BEST ACAI BOWLOpen 6:30am-8:30pm

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    831.477.9384 655 Capitola Rd, Santa Cruz

    Dog Friendly PatioFull Bar/LoungeEndless Mimosa

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  • 32 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    If used to marinate or tenderize, add wine in the beginning. Mild acids have a tenderizing effect on meat through lengthy marinating or long, slow simmering. If the end result is to retain the fresh flavor in the food, add wine to the dish just before serving.

    Michael Clark, owner-chef of Michaels on Main in Soquel, cooks with wine on a regular basis and would like to see the myth that alcohol remains in the finished dish dispelled once and for all. In fact, the

    34 >

    GRAPE DINEHow to take the intimidation factor out of cooking with wine

    BY JUNE SMITH

    There is nothing mysterious about cooking with wine; it is as basic as salt or lemon juice. Along with flavor and aroma, wine also

    contributes vitamins and minerals. The wine you plan to drink with dinner can be a good one to use in preparing food. Dont be afraid to use your best wine; the end result in the sauce or stew will be all the better for it. And the contrary is also true: if you wouldnt drink it, then dont add it to your food.

    When cooking with wine, remember that the sugars, acids and tannins will show up on the plate, while the sublter characteristics will fade. Scan your recipe for acidic ingredients like vinegar or citrus, and cut back a tad to allow room for the acid in the wineespecially if cooking with white wine. A dry, non-oaked wine works best for fish or vegetables, and a full-bodied, less dry red or white works well with dishes that already contain lots of sugars.

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 33

    NEXT TO PATAGONIA415 RIVER ST. SANTA CRUZ

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    NEW ORGANIC JUICE BAR!

    KAITO"Ocean Lover"

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    in Pleasure Point Santa Cruz (831) 464-2586

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    RAMen & SuShi TApAS

    Pearl of the Ocean

    Organic RestaurantFresh Local Organic FoodIts not just food, its a passion

    Award-winning Chef Ayoma Wilen (Best Chef America 2013)

    We lovingly cook organic, healthy, delicious Sri Lankan vegetarian, vegan, meat, locally caught seafood, grass-fed beef and gluten free meals. Take your taste buds on a vacation to an enchanted island where the herbs and spices will have you dancing with delight. Try our own Ayoma Wilens White Pearl and Red Pearl wines perfectly paired with our cuisine.

    736 Water Street, Santa Cruz Tel: 831-457-2350

    mainstreethub.com/pearloftheocean

    Capitola's Best Kept Secret!Upper Deck Open

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    831.476.3534 wharfhouse.com Located at the end of the Capitola Wharf

    Wharf House RestauRant

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  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 35

    WESTSIDE MARKET POP-UP BREAKFASTPan-griddled walnut-vanilla bean French toast. Grilled wild salmon filet brioche with farm egg and greens. Drooling yet? Grab your own plate and silverware, thats only the first few items off this years Pop-Up Breakfast menu on May 28. Four monthly breakfast events at the Westside and Scotts Valley markets where local chefs fuse sensational medleys of simple cuisine with seasonal ingredients from farms represented at the market. Each breakfast connects locals to farmers, chefs to landscapes, and healthy stom-achs to happy hearts.

    Info: 9:30 a.m., Saturday, May 28. Westside Farmers Market, Western Drive and Mission Street, Santa Cruz. santacruzfarmersmarket.org. 831-325-4294. $37.

    Dining DaysA CALENDAR OF THE MOST ENTICING LOCAL FOOD EVENTS AND FESTIVALS

    ARTISAN FOOD MARKET AT FOOD LOUNGEThe Santa Cruz Food Lounge has been a major hub for Santa Cruzs emerging pop-up food culture. Every second Friday of the month, the Food Lounge comes alive with the Artisan Food Market. Pop in for a signature cocktail, wine, beer or cider after work, buy some artisan gifts for the foodies in your life, and have some dinner or take it to go. The Artisan Food Market also includes live music and locally made jewelry and crafts.

    Info: 4-8 p.m. Second Friday of the month. Santa Cruz Food Lounge, 1001 Center St., Suite One, Santa Cruz.

  • 36 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    festival goers can choose from 60 local and regional breweries and 10 cider companies in an unlimited tasting from noon-4:30 p.m. Sunday, June 25 presents the Beer Masters Cup, in which amateur and professional home brewers compete for the Best in Show Beer. The festival also runneth over with live music on two stages, food, beer games, and a dog-friendly atmosphere.

    Info: 10 a.m.-5 p.m. Saturday, June 25 and 12 p.m.-5 p.m. on Sunday, June 26. Skypark, 361 Kings Village Road, Scotts Valley. $5 for Non-tasters, otherwise $40/Saturday, $20/Sunday, $55/Two-Day. Children under 10 free. hopnbarley.org.

    WINE PASSPORT DAYSHere in Santa Cruz, we kind of have the best of everything. Not only has the local craft beer scene exploded, but our wines are nothing to whine abouttaste for yourselves with the Wine Passport from the Santa Cruz Mountains Winegrowers Association. On the third Saturdays of July, November, January, and April, tasters with a passport can steep in the local history of vintners and dive into more than 50 wineries throughout the Santa Cruz Mountains.

    Info: Noon-5 p.m., Saturday, July 16. scmwa.com. $55.

    FOODSHED PROJECT FARMERS MARKETS POP-UPSIf all schools combined learning with food incentives, we might have a whole new generation of engaged students, albeit well-rounded ones (healthy incentives only, of course!). The FoodShed Project is doing it all with its community education and outreach programs at Santa Cruz farmers markets. Free and family friendly, they host events at the downtown farmers markets on the second Wednesday of each month between June and September. This years menu kicks off with Pie in the Sky on June 8 with a focus on local strawberry history and Cowabunga! on July 13, with a you make-it and taste-it meat demo.

    Info: 3 p.m., Wednesday, June 8, Downtown Farmers Market, Center and Lincoln streets, Santa Cruz. santacruzfarmersmarket.org/campaigns/the-food-shed-project. Free.

    7TH ANNUAL HOP N BARLEY FESTIVALLocal craft beer and cider production is booming, and the 7th annual Hop N Barley Festival is a joyous two-day celebration of the delicious homegrown libation. On Saturday, June 25,

    Dining Days

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 37

    SANTA CRUZ GREEK FESTIVALDidnt get enough Greek goodness in May? Fear not, the Santa Cruz Greek Festival has got even more to dish out with music by the Spartan Band, authentic food, folk dancing and more. Eat, drink, shop, and dance till you drop with Santa Cruzs best street festival that will get you saying opa!

    Info: Friday-Sunday, Sept. 9-11, Prophet Elias Greek Orthodox Church, Santa Cruz. livelikeagreek.com. Free.

    34TH ANNUAL CAPITOLA ART & WINE FESTIVALBask in the Capitola sunshine with eats, arts, and more than 20 wineries from the Santa Cruz mountains. For the little ones therell be juice tasting, craft projects and music with MusicalMe and Music Together. Full schedule available online.

    Info: Saturday - Sunday, Sept. 10-11, Capitola Village, Capitola. capitolaartandwine.com. Free.

    SANTA CRUZ COUNTY FAIRDeep-fried everything. Need we say more?

    Info: Sept. 14-18, Santa Cruz County Fairgrounds, 2601 E Lake Ave., Watsonville. santacruzcountyfair.com. $5-$10.

    MOLE & MARIACHI FESTIVALJust because its tucked up in the Santa Cruz Mission Adobe State Historic Parks grounds, out of sight, dont let the Mole & Mariachi Festival remain out of mind! In its swift ascent to a Santa Cruz summer staple, the festival is a battle among the best in local moleand its stiff competition. Last years festival drew nearly 4,000 people and winners included My Moms Mole and Mama Marquitas. A full-on party, the festival boasts a colorful celebration with dancing, music, and mojigangas (giant puppets) and is a benefit for the nonprofit Friends of Santa Cruz State Parks.

    Info: 11 a.m. - 5 p.m. Saturday, Sept. 10, Santa Cruz Mission Adobe State Historic Park, 144 School St., Santa Cruz. Tasting kits $10.

  • 38 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

  • 2016 | GOODTIMES.SC | SANTACRUZ.COM | FOOD & DRINK 39

    Pupus Tiki Drinks Wine by the Glass

    MON 4:30-6pm TUES 2-close WED-SUN 2-6pm$6Happy Hour at Hulas

    831.426.HULA221 Cathcart Street Downtown Santa Cruz

    www.hulastiki.com

    E X P E R I E N C E A LOHA I N

    SAN TA C R U Z !island

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  • 40 FOOD & DRINK | SANTACRUZ.COM | GOODTIMES.SC | 2016

    HERE!LOCAL BERRIES

    ARE

    Its local strawberry season and we think thats cause for celebration. These sweet treats are picked at their peak and delivered daily.

    Try our grab n go Strawberry Shortcake Cup today!

    www.newleaf.comWestside Santa Cruz Downtown Santa Cruz Capitola

    Pleasanton Half Moon Bay Felton Boulder Creek

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