April 15, 2014 – The long-awaited Lúpulo Craft Beer House finally has an opening date. Beginning April 22nd, downtown Santa Cruz will have a new place for beer lovers to convene.
“The idea has been brewing for about a decade now. We just kept thinking that someone else would do it. But it never happened,” confesses Stuyvie Bearns Esteva, who owns Lúpulo Craft Beer House with his wife Noëlle Marie Antolin. “So we’re doing it. We want to provide a place where beer people love to go.”
Stuyvie has gained a lot of knowledge about beer over the years and wants to share that with the community. “I’m a little beer-obsessed,” he admits. “And I’m drawing inspiration from different places I’ve been. I’m not reinventing the wheel.”
Lúpulo Craft Beer House will have a carefully curated list of beers with a limited tap selection. “We’re focused on showcasing the talent of the brewers and will offer up some boutique brews alongside more affordable, but still small production craft beers.” And he’ll be tapping 5-gallon kegs to ensure that his beers are as fresh as possible. Some of their beers will sell out in a day; he doesn’t… Read More
April 14, 2014 – Duff Goldman is many things—a pastry genius, graffiti artist, and bass player, among others. After his demo at Pebble Beach Food & Wine 2014, he stuck around to talk about what was different about being here, about being a celebrity chef, and what constitutes “selling out.”
First, the demo: “Everybody’s a 10-year-old,” Goldman said. “If you cook for 10-year-olds, everyone will love what you make.” So, he made a peanut butter and jelly sandwich with a glass of milk. The “bread” was a store-bought pound cake, buttered and toasted golden brown in a non-stick pan. “I know, I’m the cake guy and the only thing we bought (ready-made) was cake,” joked Goldman. The peanut butter layer was a thin layer of refrigerator peanut butter fudge, while the jelly was a square of raspberry and prosecco gelée. For the milk, he added fresh vanilla beans, a dash of sugar and a pinch of salt, then warmed it on the stove and chilled it in an ice-water bath.
Goldman’s demo was easily one of the most entertaining I’ve seen. First, he announced he needed a written recipe because he had “the memory of a goldfish.” Then there was… Read More
April 8, 2014 – Word has it that Whole Foods Market is looking for a new location on the Monterey Peninsula. The new store would be Whole Foods’ second store in Monterey County.
The Austin-based national retailer already operates a thriving outlet in Monterey’s Del Monte Shopping Center. And it has long offered two stores in Santa Cruz County—one on 41st Ave. in Capitola and another on Soquel Ave. in Santa Cruz.
Among the new locations the retailer is said to be looking at is one at the mouth of Carmel Valley.
This development comes as demand for healthful, organic and high-quality food is on the rise on the Peninsula, and at the same as rumors are circulating that Portland-based New Leaf Markets has stepped up efforts to secure a Monterey Peninsula location.
Neither Whole Foods nor New Leaf are commenting, but a new store from either company arriving in Monterey County would be good news to many local shoppers because there are few stores here that provide the wide selection of organic and specialty foods that Whole Foods and New Leaf offer.
April 8, 2014 – Denis Hoey, owner of Odonata Wines in Santa Cruz, has purchased Marilyn Remark Winery on River Rd. in Salinas and is moving his wine production and family south to the five-acre property in the Santa Lucia Highlands.
“This is the realization of a dream. It satisfies all the itches I have as a winemaker,” he said, emphasizing that Odonata’s Santa Cruz tasting room will remain open and that he’ll still make pinot noir from vineyards he manages in the Happy Valley district of the Santa Cruz Mountains.
“We’re not leaving Santa Cruz, we’re just growing. There will be Odonata north and Odonata south and I’ll still be in Santa Cruz two or three days a week, it’s not that far away,” said Hoey.
The popular winemaker had planned to move production to a warehouse in the Harvey West neighborhood of Santa Cruz, when he saw an ad for the Salinas property. It includes a 2,400 sq ft winery with tasting room, 2 to 3 flat acres where he plans to plant a vineyard and a home where Hoey and his wife Claire can raise their two young sons, ages 2½ and 9 months.
“This is the… Read More
April 7, 2014 – John Schoch rises regularly before the first light to milk his cows, some 100 purebred Holsteins, at the Schoch Family Farmstead in Salinas. His son, Beau, works with the raw milk while still warm, separating the curds and whey to make artisan cheese. It is this cheese—East of Edam, Junipero, Jack—that Beau brought to the second in a series of four “Meet the Farmer” luncheons held April 5 at the Hyatt Carmel Highlands as part of “Forks, Corks, Action 2014.”
“This series of culinary events is a celebration of our local farms and local food,” said Dave Lambert, director of Sales and Marketing for the Hyatt Carmel Highlands. “Our vision is to create an interactive, educational, inspirational experience for our guests, which is in natural alignment with our beneficiary, MEarth. A portion of our proceeds benefits this nonprofit environment-based education program, located at Carmel Middle School.”
There’s something inspiring about spontaneity on a Saturday. When the opportunity arose at the last minute to attend the “Meet the Farmer” luncheon, I shut down the computer, skipped Zumba, slipped into something snazzy, and traded my Saturday routine for the rain-washed view of the ocean from Pacific’s Edge at… Read More
April 7, 2014 – I first met Carla Hall during the 2013 Pebble Beach Food and Wine, when she told me I was rocking a dress I’d bought just for the occasion. Hall was schlepping her own luggage in front of Spanish Bay, sans entourage. Her demo was filled with humor and personal anecdotes. And she was generous with advice and kindness to a novice food reporter. In short, she was a genuinely nice human being, filled with southern warmth.
When I learned she was appearing at PBF&W and Cooking for Solutions again this year, I asked for an interview and she graciously consented, calling me between taping episodes of “The Chew,” the ABC show about all things foodie that she co-hosts with Mario Batali, Clinton Kelly, Daphne Oz, and Michael Symon. She started out by saying she was “grateful to be invited back.” She added, “One special thing about Cooking for Solutions is that you are reminded by being by the ocean why you are there, how important eating locally and supporting farmers is. The location brings it back to you it ten-fold.”
“It makes me think about differences in ingredients,” Hall said. “On the East Coast, I’m looking… Read More
April 7, 2013 – In the indigenous Ngobe community of Panama, everything revolves around chocolate. Cacao trees fill the deep jungle landscape. Hot chocolate is served with every meal. It’s consumed by cacao farmers during the workday and handed to guests upon entering a home.
This integral relationship with cacao made a big impression on Adam Armstrong when he lived with the Ngobe as a Peace Corps volunteer from 2010 to 2012.
“They traditionally use it as a drink to help them get through the day,” he says. “I thought it was strange at first that they would use a hot drink that I associated with being a dessert to drink during some of the hottest temperatures I’ve ever been in, doing some of the most backbreaking work I’ve seen. Then I did a little studying and found that hot chocolate—the way that they consume it—has a lot of properties that actually give them energy and is pretty healthy.”
Unlike the hot chocolate many of us are familiar with, the Ngobe recipe uses the whole cacao bean rather than cocoa powder. “It’s this minimally processed hot chocolate, containing high levels of something called flavanols, that helps the blood flow the… Read More
April 1, 2014 – From a Down-Under themed lunch overlooking the Pacific to a four-martini lunch in downtown Monterey, local chefs and vintners are preparing scores of mouthwatering offerings for the thousands of hungry and thirsty guests who will descend on Pebble Beach Food & Wine (PBF&W) from April 10–13.
Among the 100 or so chefs who will make an appearance at the seventh annual bacchanalia-by-the-sea are many of our own local treasures, like John Cox of Post Ranch Inn’s Sierra Mar. On Friday April 11, he’s teaming up with Jordan Toft from Los Angeles restaurant Eveleigh for “Restaurant Australia” at The Lodge at Pebble Beach. Cox’s dishes are slated to include free-range lamb tartare, green abalone, roast goat, and his version of Lamington, an Australian dessert of sponge cake and chocolate. Toft will contribute raw John Dory, a crab appetizer, and grass-fed beef with smoked oysters, alliums and wild leaves. Food will be paired with Australian wines.
At the event’s headquarters at the Inn at Spanish Bay, also on Friday, Angela Tamura of Peppoli will team up for with Jonathan Waxman of New York’s Barbuto, Antonia Lofaso of the Black Market Liquor Bar in Studio City, and Jenn… Read More
March 25, 2014 - San Benito Rising is starting to gather signatures on their petition that would put a fracking moratorium on the November ballot in San Benito County. SBC Supervisor Robert Rivas was the first to sign and the group hopes to gather 2,999 more signatures before a big Earth Day celebration in Indian Canyon on April 19 at noon.
If you’re concerned that fracking threatens valuable farm and ranch lands and want to sign or help circulate petitions, attend a training session this weekend on Saturday, March 29 or Sunday, March 30 at the Hollister Public Library at 9am and at 11am.
The April issue of Sunset Magazine takes a long hard look at the potential benefits and risks of fracking, through the eyes of Monterey County grape growers Paul and Paula Getzelman. Read their special report The Future of Fracking in California here.
… Read More
March 25, 2014 – Tickets are now on sale for the 2014 season of Outstanding in the Field dinners and they’re going fast. Founder Jim Denevan says 70% of the tickets for their 80 destination North American tour sold since last Thursday. “These dinners highlight the value and importance of people and places that have a role in our food,” says Denevan, a chef/artist who started his self-proclaimed culinary circus in Santa Cruz 15 years ago. By this fall, OITF will have organized more than 600 dinners in every state in the union and Denevan is setting his sights on exotic new locations.
The 2015 season will include dates in Africa, Australia and Asia–including one of his signature long tables set up at the base of Mt. Fuji in Japan. “It’s a wonderful way to travel and see a country through the lens of local farms,” he says, adding that the concept translates well across the globe. OITF has already held dinners in nine countries in previous years, mainly in Europe.
Back here at home, the tour kicks off May 18 with a dinner at Jim Cochran’s Swanton Berry Farm north of Santa Cruz. According to tradition, Denevan cooks that… Read More
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