Good Times Food & Drink Magazine 2021

Food&Drink GOOD TIMES 2021

COCKTAIL COMEBACK In Santa Cruz and beyond, the Negroni is back in style

How ‘Dinner and a Show’ Kept Live Music Alive in Santa Cruz County

Why Chartuerie Boards are This Year’s Culinary Must-Have After Smoke and Shutdowns, Local Wineries Rebound G OODT I ME S . S C

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editor’s note I

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f it seemed like 2020 was the year of no dining trends— because, you know, there was no dining—this year has proved that wrong. Instead, some of the quirky habits we all formed during the pandemic have become full-blown trends in 2021, and we examine some of those in this issue of Food & Drink Magazine. For instance, remember how lockdown pushed us to the extremes of casual dining? Well, it should be no surprise that charcuterie boards, the ultimate in distracted dining options, are now all the rage. And if you noticed yourself or the people around you obsessing over oat milk, almond milk, pea milk and every other kind of alternative creamer option over the last year, you may be happy to know that this is just how we live now.

Other trends, though, hearken back to the Before Times, as with our story on the return of a classic cocktail, the Negroni.

Sometimes you just need a little time-tested style to get you through. And then there’s the case of “dinner and a show,” a phrase that probably hasn’t been used since my dad used to say it in the ’70s. Surprisingly, a well-timed reboot of the idea is what got live music through the pandemic in Santa Cruz County.

You’ll find all of that and more in this issue. Bon appetite!

STEVE PALOPOLI | EDITOR

contents STAR GRAZING

Charcuterie boards are letting everyone dine casual P14

TIMELESS TIPPLING The Negroni is back in style P16

MILKING IT

Plant-based milks are coffee’s new best friend P20

MUSIC ON THE MENU

How ‘dinner and a show’ saved Michael’s on Main P24

FOOD AND DRINK CALENDAR Coming soon to a table near you! P28

staff PUBLISHER

Dan Pulcrano EDITOR

Steve Palopoli CONTRIBUTORS

Adam Joseph Johanna Miller Andrew Steingrube Christina Waters

ADVERTISING DIRECTOR

Debra Whizin ACCOUNT EXECUTIVES

Lisa Buckley Kate Kauffman Sue Lamothe Ilana Rauch Packer

DESIGN DIRECTOR

Kara Brown PRODUCTION OPERATIONS MANAGER

Sean George DESIGNERS

ACCOUNTING

Mackenzie Alameda Sam Miranda

Sarah Puckett

COVER DESIGN BY

CIRCULATION MANAGER

Kara Brown

Shannen Craig OFFICE MANAGER

Kari Mansfeld VICE PRESIDENT

Lee May

A Good Times publication.

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BUMMER TO BUMPER

Nicholson Vineyards in Santa Cruz County’s Pleasant Valley is anticipating a remarkable crop this year.

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CRUSH GROOVE After a year of disasters, Santa Cruz Mountains wineries are bouncing back in big way

BY JOHANNA MILLER

A

fter a year of wildfires that threatened crops and a pandemic that forced shutdowns, things are looking good for wineries in Santa Cruz County.

Healthy grapes point to a good harvest later this year, and loosened Covid-19 restrictions are allowing wineries to open, hold events and ramp up production once again.

“The vineyard looks perfect. The crop is all there, it’s full,” says John Bargetto, director of winemaking at Bargetto Winery in Soquel. “Everything points to a very good harvest in 2021.

The potential this year is all there. The vines are healthy, green, growing, with clusters of grapes.”

For wineries, there is even a bit of an upside to the ongoing drought in California that has raised costs by forcing them to use more water—the warm

spring allowed for fruit to flourish. Too much rain in the later spring months can easily wash out crops.

This good news comes after a very difficult 2020, when fire and smoke from the devastating CZU Lightning Complex Fires, as well as a series of intense heat waves, hit the Central Coast right at the start of harvest season.

Bargetto, which grows grapes at Regan Vineyards in Corralitos, dodged a bullet when it came to both fire and smoke taint—that is, when grapes and vines are exposed to and absorb smoke from fires, leading to undesirable tastes and characteristics.

However, the 88-year-old winery—one of the oldest in California—was affected by the scorching temperatures that hit the area.

When grapes are exposed to intense heat, they will burn and not be able to

ripen, rendering them useless for wine.

“The [heat waves] were intense enough to cause damage to our crop,” Bargetto says. “We lost a big portion, and that was a stinger. We did not come out of last year completely unscathed.”

That’s why, even with all signs pointing to a bumper harvest, Bargetto is still wary.

“I take caution to not get ahead of myself,” he says. “Especially after last year, who knows what hell might come between now and harvest. Things were looking perfect last August, before everything happened.”

In Pleasant Valley, a small region on the border of Watsonville and Aptos, wineries have also been doing well so far this year. Like Bargetto, owners and winemakers alike are anticipating a good harvest.

This includes Nicholson Vineyards, a family-owned winery that also »

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» produces olive oil. They just finished bottling their last cases of the season.

Now they are focusing on summer wine tasting, as well as preparing for this year’s harvest.

“The cellar will be quiet until we start harvest. We are anticipating a beautiful one this year,” says Marguerite Nicholson, who owns the winery with her husband Brian. “The plants are very healthy.”

Just down the road is Alfaro Family Vineyard-Winery, first established in

reservations—mostly because of customer feedback.

“They seem to really like how we’ve been doing it,” he says. “It’s a better experience, more intimate. We thought, ‘Let’s just keep it this way!’”

Alfaro said that they are also looking forward to having their food partners return. They had watched many of them struggle just to survive during the pandemic.

“That was probably the most traumatic part of the past year,” he

BARGETTO’S NEW VENTURE

NOT BLOWING SMOKE Because Bargetto Winery grows its grapes at Regan Vineyards in Corralitos, it was able to avoid both the CZU Complex Fire and the smoke taint that local vintners feared afterward.

1997 by Richard and Mary Kay Alfaro.

Richard Alfaro says they have weathered the pandemic well—whenever they could be open, they were, and production kept moving forward despite the pandemic and the fires.

“We’re doing fantastic,” he says. “The local support has been overwhelming.

We very much appreciate it. We’re really excited about being able to open up more.”

Open For Tasting At winery tasting rooms, things are opening up rapidly after most Covid-19 restrictions across California were lifted in mid-June.

Alfaro says that they decided to keep their wine tasting operation outdoors and continue to recommend

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says. “It will be wonderful to see them coming back.”

Like Alfaro, Nicholson’s outdoor tasting and reservation system will remain. They have also started up a summer series, featuring more food options and live music.

“We’re very excited about the Covid changes lifting,” she says. “We have a beautiful outdoor space, with lots of shade. We want to invite more people to come by.”

Bargetto Winery is open for tasting seven days a week, and will be kicking off a Thursday night music series, and hosting weddings and other events, including their annual Art Show on July 17.

“Everything is roaring back,” Bargetto says. “It’s very busy, but that’s how we like it.” ✺

This year, John Bargetto of Bargetto Winery will be launching a new brand.

Eight years in the making, Regan Vineyards Winery will exclusively feature wine made from grapes grown at Regan Vineyards in Corralitos, where Bargetto has grown for 30 years.

The idea is to start selling wine directly to customers out at the vineyard starting this Fall, with 10 Saturdays when guests can come out and taste at the 53-acre vineyard, starting on Sept. 4.

“People can come here and have a quaint wine experience,” says Bargetto. “An actual vineyard experience at a beautiful vineyard overlooking the Monterey Bay.” More details about the new brand will be released soon, and Bargetto plans to launch a website where people can make reservations to visit the new winery.

For now, you can email John Bargetto at info@reganwinery. com or johnbargetto@gmail.com for information.

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ON BOARDING Why charcuterie boards are one of 2021’s biggest culinary trends

BY ANDREW STEINGRUBE

A

wildly popular and ubiquitous food trend, charcuterie boards are everywhere. Whether it be on the menu of your favorite restaurant or wine bar, on your social media feed or friend’s story, or at the dinner party or cocktail hour you just attended, there was no doubt a delectably and artfully arranged board filled with cured meats, cheeses, spreads, sauces, fruit, and pickled vegetables.

“They are crazy popular right now, it’s just ridiculous,” says Jillian Pirolo, owner of Cheese Shop 831. “It’s constant— people come in daily asking for cheese advice for their charcuterie boards, and even many small business owners who make them for a living are also reaching out on a regular basis.”

Pirolo says that the stay-at-home nature of the pandemic and people having smaller and more intimate gatherings only accelerated what was already fast becoming a culinary musthave. “They were popular before, but during the pandemic, with people having so much free time, the trend grew even more and it allowed people to be creative while sheltering in place.”

One major reason for the charcuterie board boom is just how versatile they can be—it’s easy to make any board gluten-free, keto-friendly, low-carb, or without cow’s dairy, and individualized to specific dietary and taste preferences.

“There’s really no going wrong, as long as you have sweet, savory, salty, and tart,” says Pirolo. The savory notes often come primarily from cured meats, and Pirolo says two popular salamis her shop offers are Angel’s Black Truffle and Olympia Provisions Cacciatore. “For the salty, local Gil’s Gourmet sundried tomato-stuffed olives go great, and Pacific Pickle Works Cauliflower Power hits the tart note.”

And of course, Pirolo’s shop offers a wide variety of cheeses sure to take your charcuterie board to the next level too.

“One of my of my favorite cheeses for boards is our Roquefort Papillon Black Label, which is an amazing blue cheese from France,” she says. “And another one I love is Midnight Moon, a goat Gouda from Hollland that has sweet and savory notes and is loved by all who try it.”

Chris LaVeque, owner of El Salchichero, a popular butcher shop on the Westside, says that charcuterie boards are definitely trending now, but that they have been a thing for a while. “We’ve always had a lot of requests for items for charcuterie boards, it’s something we specialize in,” he says. “The boards I make depend on the people I’m with, the time of year, and what I feel like eating.”

He encourages outside-the-box accoutrements and pairings. “What’s great about charcuterie boards is that you can really do anything,” he says.

“People shouldn’t be intimidated by them, you can really do whatever you want and there are no written rules.” He even says that, contrary to most people’s perception of charcuterie boards, they can be made vegetarian. “They don’t have to be meat-based, you can do them with pickled and/or grilled veggies and just in general, they are a really great opportunity to step outside your comfort zone and be creative.”

LaVeque’s shop offers a great variety of board items, of course centering around house-prepared and cured meats. “Our housemade salamis, coppa (cured pork shoulder), prosciutto, and bresaola (beef prosciutto) are all great choices,” he says. “Pâtés are another great addition, such as our Pâté Campagniola, a country style pork liver pâté, and Pork Rillette, a smooth spreadable pork belly pâté.”

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Renaissance Drink The classic Negroni is having a moment

BY CHRISTINA WATERS

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idely considered to be the perfect cocktail, the Negroni is popping up on menus all over California. In Santa Cruz, there are Negroni possibilities on every corner—or at least in most watering holes and restaurants with liquor licenses. Like the Renaissance, the Negroni is an Italian creation loaded with romance, an improbable provenance, and superb flavor.

Anthony Boudain liked to whip them up for his film crew. »

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SEEK BALANCE The quality of a Negroni depends upon the balance of its three central ingredients—bitters, vermouth, and gin.

» The classic Negroni is beautiful to look at and owes its lush crimson hue to the presence of Campari (traditionally dyed with cochineal).

Campari also contributes the complex flavor profile of herbs, cinnamon spice and orange peel, as well as the bitterness of chinotto citrus. The next important ingredient is semi-sweet red vermouth. This adds even more color, as well as the sweet yet bitter finish to the cocktail. And then there’s gin. This third ingredient is critical to the balanced Negroni. It adds the kick of 80-proof alcohol and the signature perfume of juniper berries to balance out the Campari and vermouth. A Negroni, like all enduring cocktails, depends upon the balance of these three ingredients—bitters, vermouth, and gin. The classic Negroni is stirred and poured over a glass filled with ice, then garnished with a slice of orange, or curl of orange peel.

A Cocktail History Almost exactly 100 years ago, a man claiming to be an Italian count (at least his grandfather was one) walked into his favorite café in Florence, Caffe

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Giocosa and asked for something a bit stiffer than his usual tipple, which was an Americano (Campari, sweet vermouth, and soda). The Count’s name was Camillo Negroni. The obliging bartender swapped out the soda, and replaced it with gin. Definitely stronger, and arguably much more complex. The rest is history.

On a visit to Florence two decades ago, I made a pilgrimage to the Giocosa on the smart side street Via de'Tornabuoni just to order a Negroni in its birthplace. At a tiny round marbletopped table, we ate little truffle panini and worked our way slowly through two enormous house Negronis. Very potent, the drinks were delicious.

Once tasted, never forgotten. Alas, on our next visit we tried to repeat our delightful afternoon at the Giocosa, only to find that it was gone, and had been replaced by Cafe Roberto Cavalli, which then closed for good in 2017. But it’s still easy to find a Negroni anywhere— everywhere—in Italy.

Top Local Negronis Over at Bantam on the Westside, the cozy bar whips up world-class Negronis

using a slight variation on the classic theme. Your cocktail will come with gin, carpano—a highly aromatic vermouth with a vanilla topnote—Campari, and orange bitters. Much to savor here before advancing upon one of chef Ben Sims’ wood-fired pizzas. Nearby, at the glamorous Venus Cocktails and Kitchen, the artisanal Venus Gin No.2 forms the base of the Negroni 02, to which is added carpano antica bitters and the fairytale flavor of Cynar (a spirit built upon distilled artichoke). In downtown, Oswald varies the formula. The house signature Amorous blends gin and averna amaro with bitters, mint and lime for a seriously refreshing Negroni surrogate.

The menu also sports a White Negroni, using locally crafted Venus Gin No.2, plus Cocchi Americano and the marascino cherry-infused Luxardo bitter bianco.

Also downtown, the always inventive bars at 515 Kitchen and Cocktails can dazzle the senses with variations on the Negroni. Especially intriguing is the Gold Standard, which includes gin, vermouth, and bitters, along with saffron and elderflower-infused liquore strega.

At Alderwood, the eponymous house cocktail contains gin, cocchi americano vermouth, bitters and fino sherry. It’s arguably a Negroni cousin, as is the house Strawberry Negroni made from gin, red vermouth, gran classico bitters and strawberry infusion.

Further south, in Aptos, Negroni lovers are in luck. Bittersweet Bistro devotes an entire cocktail lounge annexed to the main restaurant to classic and contemporary drinks. And yes, among all the spirits there sits an absolutely classic Negro containing St. George artisanal gin, Campari, and Antica formula vermouth.

Your search for Negroni options need go no further than Mentone in Aptos Village. Here there are several intelligent Negroni offerings to precede stunning designer pizzas and housecured charcuterie. In addition to the classic Negroni, the menu offers the Spagliato Bianco, involving Luxardo bitter white vermouth, quina (quinine and herbs), and prosecco.

If you-ve never sampled a Negroni, you're in for a life-altering treat. But take it slow—the Negroni is a powerful, as well as luscious, cocktail. ✺

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? k l i M G ot Plant From oat to pea to almond to hemp, alternative, plant-based milks are all the rage BY ANDREW STEINGRUBE

T

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here is perhaps nothing more on trend in the food world right now than plantbased alternatives, and milk is no exception. Soy milk is one non-dairy option that has been around for a while, but many others are now bursting onto the scene and gaining popularity, such as oat, cashew, pea, coconut, rice, almond, and hemp milk, just to name a few. It’s gotten to the point that menus at coffeeshops and smoothie bars now have to list cow’s milk as, well, “cow’s milk,” simply because it’s no longer assumed.

But are these alternatives nutritious, do they do the body good? And what is spurring this milk-game paradigm shift, is it people going more toward plant-based, or more away from traditional milk due to lactose intolerance and other issues?

“Lactose intolerance is the inability to digest or break down milk sugar from cow’s milk,” says Jocelyn Dubin, a registered dietitian and public health nutritionist. “I have not seen an increase in the prevalence of lactose intolerance, but I have seen an increase in awareness.

People are paying more attention to how they feel and they want to feel better.” She says that some symptoms of lactose intolerance include digestive upset, fatigue, excess mucus production, and increased asthma symptoms.

But can all these non-dairy milks be considered healthy? “Yes, because we are the only animal to consume another animal’s milk, and the only mammal who drinks milk post-infancy,” says Dubin. “Dairy milk beyond infancy contributes to increased inflammation, increased risk of Type 2 Diabetes, and increased digestive issues, so non-dairy milks are recommended if you want to consume milk beyond infancy.” Further, beyond

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being associated with poor physical health outcomes, Dubin says that dairy can also have a negative impact on brain function and mental health. “If you need extra motivation to switch to non-dairy milks, recent research confirms that dairy intake throughout adulthood leads to an increased risk for Alzheimer’s disease and other dementias.”

Given the dizzying array of choices when it comes to non-dairy milks, how can one make the best choice, and are all created equally in terms of taste and nutritional quality? Each has its own unique texture, and a flavor often just vaguely reminiscent of the plant from which it comes. Some are milder and lighter, and others have a creamier texture and more sweetness.

Dubin says that you don’t need to stick to only one variety, and that it’s okay to mix it up. She does say, though, that whatever one you consume, make sure that it is unsweetened, and to also pay mind to protein.

“Most people choose alternative milks that are low in protein and then wonder why they have low energy,” she says. “I recommend non-dairy milks that are higher in protein, such as pea milk and soy milk, in particular unsweetened Ripple (a pea milk brand), and unsweetened soy milk. These each contain eight grams of protein per cup, whereas most non-dairy milks have zero to one gram of protein per cup.” She also says that when it comes to calcium and vitamin D content—a reason that many adults consume cow’s milk— non-dairy alternatives measure up. “Dairy and non-dairy milk contain the same amount of vitamin D and the same amount of calcium, and in fact the calcium in non-dairy milks is better absorbed.” ✺

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LOVE KRAFT COUNTRY Bonny June and Bonfire perform for Ken Kraft’s 71st birthday as part of the ‘dinner and a show’ series in July at Michael’s on Main. PHOTO: MICHAEL HARRISON

When Dinner Met Show How rediscovering a classic tradition saved Michael’s on Main

BY ADAM JOSEPH

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“N

othin’ left to do but smile, smile, smile” reverberates from Michael’s on Main on a Friday night in Soquel. The line from the Grateful Dead’s “He’s Gone” is a fitting, tie-dyed sentiment. Dancers twirl on the front patio, back deck, and in front of the stage, as the familiar blend of patchouli and chronic wafts throughout the space. Bay Area jam band Aardvark close the first set of the happy hour show with a spirited rendition of “Uncle John’s Band.”

Grateful Dead memorabilia—framed limited edition album covers, Bob Minkin photos and 1960s Avalon Ballroom concert posters—adorn the room. Above a massive tie-dye tapestry hanging behind the stage, a large

print of Stanley Mouse’s legendary illustration, featuring a contemplative skeleton jester looking out to the sun setting over the San Francisco Bay, faces the audience.

When the music stops, overheated dancers find open tables to settle down and fuel up on appetizers (the chicken wings and pulled pork sliders, layered with Cuban-style barbecue roast pork, cabbage and mojo aioli are a couple of popular choices), dinner and/or drinks. In addition to a bevy of signature cocktails, highlighted by the refreshing, low-cal “Mom’s Pick Your Botanical” (Ketel One vodka with a choice of peach and orange blossom, cucumber and mint or grapefruit »

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» and rose), the adjoining Michael’s on Main Tap Room serves local-only beer.

A chalkboard menu of an alternating menu of brews includes Santa Cruz Mountain Brewing (People’s Porter), Greater Purpose Brewing (Sunday Morning) and Discretion Brewing (Shimmer Pilsner). Cider (Everett Farms Soquel Cider) and non-local kombucha (GT’s Trilogy) are also served.

Owner/namesake Michael Harrison—a Buddha-like figure with longish grey hair and a salt-and-pepper beard— wears the biggest smile in the joint.

He ping-pongs from table to table, chatting with longtime customers and welcoming newbies. Harrison works the room differently than most restaurant proprietors; his connection with patrons is sincere. He wears the evidence of his earnest nature: a lavender Grateful Dead “Steal Your Face” Wolf T-shirt made by a customer, a local artist who passed away not too long ago.

The Music Never Stopped Meanwhile, on Saturday night, Bonny June & Bonfire—an Americana-meetsvaudeville trio featuring the White Album Ensemble’s Ken Kraft—perform “dinner and a show” to a seated audience. The weekly program was born in mid-June 2020; thousands of businesses had already shuttered countrywide due to the pandemic.

During shelter-in-place, Harrison had been giving the restaurant’s perishables to community members. He knew he needed a Hail Mary. “[‘Dinner and a show’] saved us,” Harrison says a year after it launched.

Along with Felton Music Hall, Michael’s found a way to keep live music in Santa Cruz County alive by combining performances with culinary offerings, a rare exemption from the pandemic regulations that shut down concerts.

For $50, ticketed customers have a choice of appetizer, soup or salad, plus a choice of a variety of rotating entree options—for example, half a baked chicken, pork shoulder, fresh salmon or a vegan selection—followed by dessert.

On top of a delicious three-course dinner, there’s standout entertainment.

“We initially took a bit of hit on the food costs,” Harrison says of “dinner

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and a show.” “Typically, it’s $28 just for the entrees, but it was important to come up with a price point that showed value to our demographic. Also, it brought in cash at a time when we desperately needed it.”

In its infancy, “dinner and a show” simply enabled Harrison to keep his staff paid. Until recently, he had to dip into his personal savings to cover overhead costs. But the series has consistently sold out a room that seats about 200 comfortably. “Dinner and a show’s” ongoing success recently led to the first month in a long time that

In its infancy, ‘dinner and a show’ simply enabled Harrison to keep his staff paid.

Until recently, he had to dip into his personal savings to cover overhead costs. But the series has consistently sold out a room that seats about 200 comfortably.

Harrison brought in enough revenue to cover costs.

A head chef like Joseph Moens at the helm heightens the experience. The former sous chef moved into his current role about two years ago and took the menu to the next level.

“He’s young, progressive and has real passion,” Harrison says. “He brings new California cuisine, which fits with our Americana food concept.”

The menu boasts everything from brick oven pizza to Pacific Rim crab cakes to the daily fresh catch that showcases Moen’s playfulness and creativity. His housemade mango salsa adds Latin-inspired pop to white fish offerings like halibut and sea

bass. Moens’ union of scallions, miso, ginger, soy, and a couple of hush-hush ingredients infuse tender char-grilled prawns with an Asian flair.

Harrison already has a lot of music booked for future iterations of “dinner and a show”: Country singer-songwriter Mira Goto, voted Good Times “Best Local Musician” in 2020, unleashes beautiful prose through memorable melodies; Backyard Birds merge three-part harmonies with a symphony of strings, unearthing mostly-overlooked gems from groups like First Aid Kit; and Matt Hartle, a beloved Santa Cruz rocker and founder of four popular area bands, is captain of the Jerry Garcia Birthday Celebration ship.

Throughout the years, Michael’s on Main has scored some more prominent names, bringing everyone from Los Lobos to Melissa Etheridge. Harrison says he’s in negotiations with more internationally known acts for future “dinner and shows”—he can’t divulge any details just yet.

“Dinner and a show” doesn’t represent the only time Harrison has demonstrated his ingenuity and passion to power through difficult times: Five years ago, shortly after purchasing the restaurant, Sundays brought barely any business. Harrison had even considered closing Sundays. Instead, he implemented the Sunday Grateful Dead Concert Series.

“We have such a large community of committed fans of the Grateful Dead here in Santa Cruz,” Harrison says.

“When we started [the Grateful Dead Concert Series], it really exploded.”

The popular Sunday shows bring Dead-centric groups that often include members of the Dead’s extended family like drummer Jay Lane, who regularly performs with Dead bassist Phil Lesh’s Phil and Friends.

Additionally, Wednesdays, Thursdays, and Fridays are happy hour shows (starting at 5pm) dedicated to showcasing local talent. The concerts are free in place of drink and food specials.

“Live music has definitely kept us alive, even with the [no-charge shows],” Harrison says. “People come in for the music and then order drinks and a bite since it’s during the dinner hour.”

“Nothin’ left to do but smile, smile, smile,” indeed.

Visit michaelsonmainmusic.com for schedule and “dinner and a show” tickets.

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Events RECURRING

SCRUMPTIOUS AT SIP, SAVOR AND SWAY

Midtown Fridays Santa Cruz Come celebrate all the vibrancy of Midtown Santa Cruz at the Summer Block Party, happening every Friday through September.

Free event with food, artists, live music and vendors. The Off the Lip Radio Show will be hosting a new band every week.

1111 Soquel Ave, Santa Cruz.

INFO:

FREE ADMISSION

https://bit.ly/3ygh6y1.

Sunday Funday Visit the Chaminade Resort and Spa to enjoy some mimosas and a delicious brunch. Stay until sunset for wine and live music overlooking Santa Cruz.

Regularly occurring every Sunday through early September. Brunch is available 7am-1:30pm. Live Music 5-8pm.

1 Chaminade Ln, Santa Cruz.

INFO:

FREE ADMISSION.

chaminade.com.

West Cliff Food Truck Summer Series 2021 Just in time for summer, the Food Truck Summer Series is back for the third season.

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Come get some great food to take home. Join us at the West Cliff Lighthouse Parking Lot to enjoy a fabulous view, great food, and lots of social distancing. There are lots of places to picnic close to the event itself. On June 18 Lauren Wahl will perform; more at TBA. In front of the Santa Cruz Surfing Museum, 701 West Cliff Dr, 4-8pm.

INFO:

FREE ADMISSION

https://bit.ly/366ZqsD.

Sip, Savor and Sway Come by Stockwell Cellars for a glass or bottle of wine on the patio while enjoying live music. In addition, food trucks will be on hand serving up everything from Scrumptious Fish and Chips to smoked meat sandwiches and salads. Live music from

various local musicians, rotating every week.

5:30-8:30 pm.

1100 Fair Ave, Santa Cruz.

INFO:

FREE ADMISSION

Reservations required; contact info@stockwellcellers.com. stockwellcellers.com/events.

»

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B A K E RY

Authentic Italian Kitchen and Pizzeria

The only Gluten and Peanut Free Bakery in Santa Cruz.

Come try us today!

Open: Thurs-Sun 1420 41st Ave. Capitola 831-316-5081 melindasbakery.com

Now serving lunch and dinner in the patio at Abbott Square Market

Hours: 12pm-9pm Open Every Day

NEW MENU AVAILABLE

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Events » WATSONVILLE STRAWBERRY FESTIVAL

SATURDAY

7/17

Bargetto Winery Art & Wine Festival

The 62nd annual Spring Lamb BBQ is back. Started in 1959 by John Moncovich to help raise funds for the local chapter of the American Cancer Society, the event now also contributes a portion of the proceeds to Watsonville organization Jacob's Heart Children's Cancer Support Services.

Purchase a ticket to come enjoy a lamb barbecue, live music and a horseshoe contest. Sponsors still needed to help purchase lambs.

Come to Bargetto Winery in Soquel for the return of the annual Art & Wine Festival.

Celebrate the event’s 32nd year! This free admission weekend event will be filled with art to browse and buy from 30+ local artists, various food vendors and, of course, wine to taste with the purchase of a festival glass.

Event will be held each day 11am-5pm.

11am-5pm. 211 Silliman Rd., Watsonville.

INFO:

$200.

Tickets: $80. SpringLamb.org

LAMB SPONSORSHIP:

INFO:

3535 N. Main St, Soquel.

FREE ADMISSION. Festival glass is $15. bargetto.com

8/14

8/8

7/17-7/18

62nd Annual Spring Lamb BBQ

SUNDAY

SUNDAY

SAT-SUN

Watsonville Strawberry Festival

A Taste of Provence on Your Plate

Watsonville’s premier festival returns this year as part of the city’s Welcome Back Watsonville event series.

Organized in partnership with the Watsonville Farmers Market, this year’s festival will be held on Sunday, Aug. 8 from 11am-5pm at the City Plaza in Watsonville. Come for delicious treats made with locally grown strawberries, while supporting important local causes. Live entertainment and vendors will also be on hand.

Come for a delightful afternoon enjoying the beautiful art of vegan French cooking and wine pairing at FlipJack Ranch in the Santa Cruz Mountains. Go on a delicious journey to Provence, France in this hands-on cooking and baking class.

You'll make a four-course meal, including an appetizer, salad, entree and dessert.

Learn fundamental cooking skills and work alongside other students to prepare each dish. Class runs for four hours.

Pre-registered students will receive a discount at Toque Blanche in Santa Cruz.

11am-5pm. 350 Main St, Watsonville.

INFO:

FREE ADMISSION

cityofwatsonville.org

1-5pm. 4600 Smith Grade, Santa Cruz.

INFO:

$250 including a bottle of wine and a bag of Provence culinary lavender. »

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20% OFF Appetizers & Tacos 3-5 daily through August WITH A MARGARITA PURCHASE

August 5th-8th: Food of Frida Kahlo

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Open Thursday-Sunday stockwellcellars.com 831.818.9075

Delicious Sandwiches, Salads & Soups order.EriksDeliCafe.com 2021 | GOODTIMES.SC | FOOD & DRINK

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DINE WITH US IN OUR GORGEOUS, “NEW” DINING ROOM. RESERVE A TABLE ON OUR WEBSITE NEW FOOD AND COCKTAILS.

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craft beer on tap, wine, cocktails, burgers, sliders, dogs, salads, shakes, sandwiches & more.

open Mon-Thurs 11am til 10pm open Fri-Sun 11am til 11pm 7941 Soquel Dr., Aptos 831.662.2811

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Events » CAPITOLA ART & WINE FESTIVAL

SAT-SUN

SATURDAY

8/14

7/21-7/22 Scotts Valley Art, Wine and Beer Festival Scotts Valley Art, Wine and Beer Festival is back in a new venue for 2021 in Siltanen Community Park in Scotts Valley. The premier summer festival in the Santa Cruz Mountains, there is something fun for everyone—with food, over 100 local artists and awardwinning wineries. The Cops ‘N Rodders Car Show on will be on Saturday, and the popular Bring your Dog Day is Sunday with pet tricks, costume and lookalike contests.

Saturday 10am-6pm, Sunday 10am-5pm. Siltanen Community Park, Scotts Valley.

INFO:

FREE ADMISSION

svartfestival.com

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SATURDAY

8/28

SAT-SUN

9/11-9/12

Maine Lobster DriveThru Fundraiser

13th Annual Testicle Festival

The Watsonville Rotary Foundation is supporting disadvantaged Pajaro Valley youth with the return of its Maine Lobster Feast.

Reserved and pre-paid fully cooked dinners are prepared by the New England Lobster Company. Dinner includes a 1 ¼ lb. lobster, shrimp, corn on the cob, sausage, artichoke, potatoes, garlic, sourdough baguette, and, of course, your lobster bib, lobster cracker and placemat. Watsonville Rotary uses 100% of proceeds to support local nonprofits.

38th Annual Capitola Art and Wine Festival

Organized by the AgriCulture organization, and in support of the Santa Cruz County Farm Bureau Young Farmers and Ranchers, the annual event returns for the 13th year. Serving up USDAinspected bull testicles (aka Rocky Mountain Oysters, Cowboy Caviar, Prairie Oysters, and so on), these are truly a delicacy of the American West. Dinner also includes chicken, salads, bread and dessert. Beer and wine. Silent auction, horseshoe contest and kids games.

The Capitola Art and Wine Festival combines all of the best things—art, wine, music, and food—in Capitola Village overlooking the stunning Monterey Bay. This year’s festival includes more than 150 fine artists and 22 Santa Cruz wineries.

1-5pm. 121 Martinelli St, Watsonville.

INFO:

INFO:

$85. https://bit.ly/3jExKDp.

Saturday 10am-6pm, Sunday 10am-6pm.

Capitola Village.

INFO:

Free. capitolaartandwine.com

3-7pm. Estrada Deer Camp, 196 Hazel Dell Rd, Watsonville. $50 Adults, $20 Children ages 5-12, under 5 Free. agri-culture.us

»

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RAMEN KAITO RAMEN, SUSHI & MORE

Open for Lunch and Dinner Tues - Sat 11-8, Sun 11-7 Closed Mon

Help Keep

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The Way it Should Be!

Food Court in Capitola Mall (831) 464-2586 • smilekaito.com

Grab and Go Sushi Perfect to Take to the Beach!

SUSHI MARKET SPROUTS

300 7th Ave., at Twin Lakes Beach, Santa Cruz | 831.465.1177 12-6pm Tues-Sat Closed Sun-Mon 2021 | GOODTIMES.SC | FOOD & DRINK

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Events » MICHAEL FRANTI AT MOUNTAIN SOL FESTIVAL

WED-SUN

SATURDAY

9/18

9/15-9/19

SAT-SUN

9/25-9/26

Santa Cruz County Fair

Santa Cruz Mountains Sol Festival

Capitola Beach Festival

The Santa Cruz County Fair will return this year for five days of family-friendly fun.

From funnel cakes and roller coasters to all-Alaskan pig races and turkey stampedes, everyone loves a good county fair. This year’s talent also features humans like Michael Mezmer, one of the world’s top performing stage hypnotists, to hypnotize you into thinking that eating 100 hot dogs is a good idea.

Three-day music festival in the beautiful Santa Cruz Mountains at Roaring Camp Meadows. A weekend of great music, community, craft beer and wine, camping and art. Beach Train Shuttle will be available. Artists include Michael Franti and Spearhead, Ben Harper, Rising Appalachia, the California Honeydrops and more. One day tickets are $90, and weekend tickets are $170. Youth discounts at $45 and $85.

Capitola’s Annual Beach Festival will have something for everyone to enjoy. The community event will include a 3-Miler Fun Run hosted by the Wharf to Wharf, a Horseshoe Tournament, the Lighted Nautical Parade, Food & Drink, a Fishing Derby, a Sand Sculpture Contest, the Chalk Art Event, a Concert in Esplanade Park, Rowboat Races and more.

Wednesday-Friday, noon11pm, Saturday and Sunday, 10am-10pm. Santa Cruz County Fairgrounds, 2601 E. Lake Ave, Watsonville.

INFO:

11am-7pm. 5401 Graham Hill Rd, Felton.

INFO:

santacruzmountainsol.com

Capitola Village, Esplanade Park.

INFO:

FREE ADMISSION. For schedule visit capitolabeachfestival.com.

santacruzcountyfair.com

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Save the date for

Welcome to Sawasdee

By the Sea or By the Mountains, We Have Two Locations to Serve You

2021

October 13 - 20

The tastiest week of the year.

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VOTED BEST BREAKFAST IN SANTA CRUZ! A Santa Cruz Tradition for Breakfast and Lunch Since 1993

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Located in the heart of Downtown Santa Cruz at

106 Walnut Ave, Santa Cruz, CA

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Sawasdee by the Sea 101 Main St, Santa Cruz | 831.466.9009 Sun-Thurs 11a-9:30p | Fri-Sat 11a-10p Sawasdee Soquel 5050 Soquel Dr, Soquel | 831.462.5051 Sun-Thurs 11a-9:30p | Fri-Sat 11a-10p Order online at sawasdeebythesea.com or sawasdeesoquel.com 2021 | GOODTIMES.SC | FOOD & DRINK

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Find Your Kind Cannabis Edibles for Every Occasion View our full menu at kindpeoples.com

3600 Soquel Ave. 8am – 10pm Daily

Seniors, Students, and Veterans Visit kindpeoples.com/deals to get all the details.

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8am – 10pm Daily Voted best dispensary in Santa Cruz

Licenses: C10-0000172-LIC • C10-0000234-LIC

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THANK YOU SANTA CRUZ!

Thank you to our wonderful community for all of your support over the last year. It means the world to us.

We are excited to announce the return of Happy Hour!

We can’t wait to see all of your happy faces again.

Happy Hour 7 Days A Week Mon 4:30-6 • Tue-Sun 4 - 6

221 Cathcart Street Downtown Santa Cruz (831) 426.4852 www.HulasTiki.com @hulassc 2021 | GOODTIMES.SC | FOOD & DRINK

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Voted Best Pub and Bar Food in Santa Cruz!

Best Burger

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COVID RESPONSIBLE • TO GO COCKTAILS • TO-GO, OUT AND INDOOR DINING

Westside - Santa Cruz NEW Aptos Location 841 Almar Ave, Santa Cruz Mon - Sun: 11am - 10pm

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8017 Soquel Dr, Aptos Mon - Sun: 11am - 10pm

831-708-2036

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