Oswald’s Chef Damani Thomas is participating in Route 1 Farms’ field dinners. Photo by Chip Scheuer.
Remember why we live here? It's for atmospheric events like this: On Sunday, Aug. 11, at Rancho del Oso (Waddell Creek), join chef Kendra Baker of the Penny Ice Creamery & The Picnic Basket, and former Gabriella superstar Brad Briske (now cooking at La Balena in Carmel) for an outdoor dinner experience featuring the stunning fields and produce of Route 1 Farms. The featured winery for each of the dinners is Odonata Wines from the Westside of Santa Cruz. Winemaker Dennis Hoey’s wines pair wonderfully with the fresh menus created for Route 1 field dinners. Hoey will be on hand to discuss his artisanal style and guide your tastebuds through the various wines you'll enjoy. Cosmic Joe Jordan will be joining participants for star gazing if the weather permits. And you need to start making plans now for the Sept. 29 installment of Route 1’s field dinners, at the Ocean St. Extension property, featuring the outdoor handiwork of Oswald's Chef Damani Thomas. (All dinners will have vegetarian options.) You will need to create a member login to access the ticket sales site (if you are not a CSA shareholder). Tickets for the general public are $100, all inclusive. Route 1 CSA members receive a $15 thank you discount
Lindencroft Farm Dinner on Sept. 14: Sean Baker, of Berkeley’s Gather (yes, he is another Gabriella expatriate) will bring his expertise to the legendary fields of Lindencroft in Ben Lomond for an intimate farm dinner on Sept. 14. Details will be showing up any minute now on the Lindencroft site. It’s one of those sought-after organic ag sites that furnish peppers for El Salchichero, for example, and hops for Santa Cruz Mountain Brewing. Oh, and Santa Cruz Mountain Vineyard provides Lindencroft with used grape must for compost. Ah, Rudolph Steiner must be smiling down from biodynamic heaven right now.
Farm to Table @ Chaminade: Even if the upcoming Aug. 9 dinner at Chaminade—Chef Beverlie Terra meets Yellow Wall Farm and Martin Ranch Winery—is sold out, there’s still plenty of time for you to make reservations for the Aug. 30 terrace dinner at Chaminade pairing the bounty from Black Hen Farm and Belle Farm with the lively wines of Alfaro Family Vineyards—five courses matched with wines. The evening starts with passed hors d’oeuvres at 6pm on the patio, followed by dinner at 6:30pm, for $80 per person, plus tax and gratuity. Call immediately for reservations: 831.475.5600.
Shadowbrook Change-Up: The always special Shadowbrook Restaurant has taken on a new chef, Anthony Kresge, in its landmark kitchen. Kresge apprenticed at Napa’s Mustard’s Grill, went to Culinary School and moved to Santa Cruz. After studying pastry and culinary arts in Italy, spending eight years in the central coast wine biz and opening a few corporate kitchens in Silicon Valley, Chef Kresge is now on board at the Shadowbrook. Not only is this a nice fresh breath of culinary energy for the legendary Capitola dining spot, but it reminds me that it’s been way too long since I visited Ted Burke’s inviting establishment.
