“The bacon breakfast taco is our most popular Saturday market item. With regards to our English-style pies, which we sell at the downtown and Scotts Valley farmers’ markets, the most popular item is the pulled pork pie with apple barbecue sauce,” says Kaye.
Posts Tagged: Foodie File
Q&A: Orin Martin
What gets me up and into the garden daily is I am a creature of habit, creature of doses—doing the same thing in the same way day after day after day. I’m afraid I’m locked in to being a servant of the seasons and the morning’s early light. Actually it’s a privilege. I/we teach people to grow plants organically, the applications are many and varied. It’s powerful.
Q&A: Erin Justus Lampel of Companion Bakers
The most intriguing thing about bread baking, according to Erin Justus Lampel, is the fact that bread making requires the skill of paying attention to detail, and relaxing into the repetition of the process.
Q&A: Leslie Fellows
The winemaker learned everything in the business from scratch. Now her hard work is paying off big time.
Q&A: David Kumec of Mission Hill Creamery
“When I was a student in Paris I found out about Berthillon ice cream and was fascinated by their intense and perfect flavors, like salted caramel and dark chocolate,” says David Kumec. “I thought it must be the best ice cream in the world. My goal with this business is to make ice cream and sorbet that is good enough to compete with Berthillon in Paris.”
Q&A: Kathryn Lukas of Farmhouse Culture
“My interest was first piqued in Germany,” says Kathryn Lukas, “where I tasted unpasteurized kraut for the first time. I was intrigued by the barrel of kraut sitting in a cold dusty corner of a farmer’s root cellar. How could food sit out this temperature and not rot? Many years later I attended a natural chef culinary program and learned the basics of lactic acid fermentation and have been hooked ever since.”
Q&A: Benjamin Sims of Bantam
The longtime Santa Cruz local and former chef at Avanti talks about where his love of pizza began (Chez Panisse), the perfect pizza (simple is best) and his plans for the soon-to-be-open Bantam (Dear Lord, if you can hear our prayers, make it soon!).
Q&A: Ryan Shelton of Le Cigare Volant
The new chef at the Bonny Doon Vineyard café on the toughest thing about leaving Baumé, why he loves working in an exhibition kitchen and the biggest surprise about Santa Cruz diners.
Q&A: Chris LaVeque
The owner of the popular Westside butcher shop El Salchichero on handcrafted charcuterie, the first rule of sausage-making and what keeps him sane.
