Tanned and relaxed, Michael Clark looks as engaged with his culinary commitment as he did 11 years ago, when he opened Michael’s on Main in Soquel village.
Articles by Christina Waters
Foodshed Project Spotlights Local Foods
Meat maestro Chris LeVeque of El Salchichero knows his way around a fiery barbecue sauce. Gearing up for the biggest barbecue day of the year, LeVeque will be joined by charcuterie artist and chef Brad Briske in a barbecue demo and tasting on July 4, 3-5pm. And it’s all part of an exciting new food awareness program that will include farmers, food artisans, community organizations and local chefs. Thanks to a USDA grant, our Santa Cruz Community Farmers Markets have joined forces with the Ecological Farming Association to offer a summer-long series of lively educational celebrations.
Gourmet Goodies in the Picnic Basket
Artisanal food impresarios Zach Davis and Kendra Baker continue their handmade roll through the tastebuds of Santa Cruz. It wasn’t enough that this entrepreneurial duo gave us downtown’s Penny Ice Creamery, and plenty of national coverage for the little shop’s innovative hand-made desserts. They needed to bring us more. Much more. And so there is the delightful, beachfront Picnic Basket, facing the Boardwalk and seaside volleyball courts. Yes, the same Picnic Basket that got yet another shoutout in this month’s Sunset Magazine.
Michelin Stars and Solar Eclipse at Love Apple Farm
It started with tiny spoon-sized amuse bouches flavored in every shade of delicious, such as beautiful shreds of aged and fermented veggies, tossed with orange, olive oil and raw mild curd. My favorite appetizer spoon contained a bite of poached Monterey abalone encased in chrysanthemum aspic on a dot of sorrel cream. Three layers of luxurious flavors in every mouthful! And that was just the opening salvo of last week’s Iconic Chefs Dinner up at Love Apple Farms.
Sweet Swanton Strawberries at the Farmers Market
These fragrant, succulent strawberries from Swanton Berry Farms are just some of the many indicators of warmer weather and lengthening growing conditions. Our farmers markets are now loaded with strawberries, asparagus—delicious pencil-thin asparagus this week from Hog Farms—young red onions with long slender leaves, broccolini, tiny zucchinis and of course fava beans, the ultimate herald of springtime.
Cabrillo Culinary Students’ End-of-Year Feast
Spring definitely brings out the hunger artist in us all. The opportunities to savor find local food and wine (and beer and ice cream) is too tempting to resist. For example, the food scholars of Cabrillo College’s Culinary Arts Program will present their final dining showcase of the spring semester this week, May 15–17, at the beautiful Pino Alto Restaurant in the historic Sesnon House.
New Chef, New Name, New Flair for Bonny Doon Vineyard Cafe
With the transfiguration of the Cellar Door bistro into Le Cigare Volant, proprietor/winemaker Randall Grahm plays to his strengths, as well as to his sense of play. Named for Bonny Doon Vineyards’ flagship wine, the restaurant simultaneously debuts chef Ryan Shelton, who brings to the cafe’s exhibition kitchen deep experience in the alchemical ways of tres contemporary French cuisine—molecular cookery replete with scented and spiced foams.
La Posta Springs Eternal
The chickens are happy and squawking in their backyard territory. The kitchen herb garden is loaded with fragrance. And chef Katherine Stern’s seasonal menu sprouts beautiful plates of agnolotti with fava leaves and sugar snap peas, shaved asparagus salad with green garlic, and my new favorite—tender potato gnocchi laced with fava beans, green shallots and wild nettles.
‘Dare to Pair’ Makes Foodie Fun Matches
Once again, budding young chefs are looking for vintage inspiration—and that’s because it’s time again for the “Dare to Pair” food and wine challenge, coming up fast on Sunday, April 29. It’s a Westside delight.
The UCSC Student Behind a New Wine Design
Arts student and 2012 Irwin Scholar Louise Leong finds inspiration in her obsession with product design, branding and vintage cartoons. A senior majoring in art at UCSC, Leong recently submitted the design chosen to grace a custom-bottled roussanne white wine made by Randall Grahm of Bonny Doon Vineyards.
