Reilly Meehan, son of Seabright Brewery owner Charlie Meehan, has won another award.
Avanti Opens Ristorante Avanti is now fully ensconced in its new Mission Street location (former site of Hawg's and Coldwater), and wow, it looks fabulous. Full bar, skylights, comfortable chairs, exhibition kitchen, same menu (for now). Stop by and say hi at 1917 Mission St., Santa Cruz. 831.427.0135.
Davenport Roadhouse Redux Helmut and Queenie Fritz are the new owners up at the vintage Davenport Roadhouse Restaurant. The purchase of restaurant and inn went through in June, and the owners promise to maintain such roadhouse traditions as live music from the Sherry Austin Band and the Coffis Brothers. Having fallen in love with Davenport during getaways from Silicon Valley—who wouldn't?—the owners finally made the leap. Helmut, originally trained as a chef in Austria, got degrees in computer science and marketing and has owned and operated a small hotel in Southern France. Armed with an MBA, Queenie will be handling the financial side of the new restaurant and inn property. New touches include Monday openings for breakfast and lunch from 8am to 3pm. Stay tuned for more details.
Reilly Meehan's Excellent Adventure Soquel native Reilly Meehan was just named the 2012 American Culinary Federation Student Chef of the Year during a recent national convention in Orlando. Being named best student chef in the nation is a very big deal. “It is validation that hard work really pays off in the end,” said the young chef, who also took home a check for $1,000.
Meehan, son of Seabright Brewery owner Charlie Meehan, got a scholarship to attend the Professional Culinary Institute in Campbell. He went on to win first place last September in the Chaîne des Rôtisseurs Jeunes Commis Competition.html in Istanbul. If you're curious about Meehan's award-winning menu, his summer seafood appetizer included pan-seared red snapper with citrus/herb crust, accompanied by seafood chorizo–stuffed shrimp, a shrimp and corn bisque sauce, leek and corn saute, tomato confit and clam/chive butter sauce. Whew—not something I would be trying at home. The chef's entree involved “Duo of Rabbit”—mustard-scented rabbit loin roulade as well as duxelle-stuffed braised rabbit thigh. The main dish was joined by shallot and bacon jam, sauteed oyster mushrooms and cherry compote. Yeow! Congratulations to chef Meehan.
Farmers Market Update Yes, it's time to help yourselves to the infamous Dirty Girl dry-farmed tomatoes, surrendering to the touch at your favorite farmers market. Also at their peak right now are nectarines, watermelons and Romano beans. We like to steam these flat green beans, marinate them in olive oil, garlic and lemon, and serve with local wild salmon and braised quinoa.
