PARTY AT THE PINO Poached lobster tail in consommé with gewürztraminer, cabernet franc with house-made duck sausage and black trumpet mushrooms, grilled lamb chops and currant cous cous—these are only some of the intriguing dishes that will be showcased by the advanced culinary arts students at Cabrillo College at the Oct. 27 Jazz-N-Juice dinner. Once again the adventurous Culinary Arts program, led by Eric Carter, is teaming up with Surf City Vintners for an al fresco harvest dinner paired with local wines. Hors d’oeuvres and five courses of New American cuisine will join wines from Sones, Quinta Cruz, Bartolo, Devine Cellars and Pelican Ranch. Winemakers will be on hand to describe their selected varietals as well as provide deep background about the 2011 wine harvest. And, just to sweeten this entire deal, wine and food will be enjoyed while diners feast on the jazz flavorings of Hot Club Pacific. The cost is also a sweet $65 per person, and since seating is limited, you’d better call 831.479.6524 immediately. Hors d’oeuvres begin at 6:30, and dinner starts promptly at 7pm, served on the beautiful back terrace of the historic Sesnon House’s Piño Alto Dining Room.
RUMORS AND CONFIRMATIONS Bonny Doon Vineyard vintner Randall Grahm was spotted in LA last weekend along with filmmakers and UCSC arts people pouring some of his finest at a gala celebration to honor UCSC alumni Marti “Buffy the Vampire Slayer” Noxon. . . . Yes, chef Ben Sims told me last week, it’s true that he has left Avanti. Sims isn’t making any sudden career moves but will make sure to keep us all in his culinary loop. . . . Former Gabriella and Main Street Garden Cafe chef Brad Briske is currently looking for a restaurant of his own. . . . Fans of Avanti’s current location will be relieved to know that there will still be an Avanti in that spot when the Ristorante moves slightly north. The current Avanti will be transformed into Pizzeria Avanti. Breathe deeply and say “Ciao!”
HOT PLATE Well, actually a very cool one. Up at the Global Village Cafe in McHenry Library‘s spacious main foyer, I tasted an organic, orgasmic Santa Cruz response to spumoni ice cream. It was a voluptuous creation involving ultra-creamy vanilla ice cream studded with pistachios and candied grapes. Outrageously delicious. Yes, it was from Penny Ice Creamery, a very busy group who seem to turn up just about everywhere these days, and that is not a complaint.
Send tips about food, wine and new dining discoveries to Christina Waters at [email protected]. Read her blog at http://christinawaters.com.
