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Contents

A locally-owned newspaper 877 Cedar St, Suite 147, Santa Cruz, CA 95060 831.457.9000 (phone) 831.457.5828 (fax)

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ON THE COVER

Photograph by Chip Scheuer

POSTS 4 WELLNESS

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CURRENTS

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STAGE/ART/EVENTS 15 A&E

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BEATSCAPE 20 CLUB GRID 22 FILM 26 FOODIE FILE 29 ASTROLOGY 31

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Santa Cruz Weekly, incorporating Metro Santa Cruz, is available free of charge, limited to one copy per reader. Additional copies of the current issue of Santa Cruz Weekly may be purchased for $1, payable at the Santa Cruz Weekly office in advance.

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Messages M essag ges es & Send letters to Santa Cru uz W e eekly, letters@santacruz. .com Cruz Weekly, letters@santacruz.com or to Attn: Letters, 877 Ce edar Street, Suite 147, Santa Cruz, C 95060.

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factual inaccuracies kno own to us. known EDITO EDITORIAL ORIAL EDITOR EDITOR STEVE PALOPOLI PAL A OPOLI STEVE spalopoli@santacruzweekly.com spalopoli@santacruzw weekly.com

STAFF WRITERS STAFF W GEORGIA A PERRY PERRY gperry@santacruzweekly.com gperry@santacruzw weekly.com

JACOB J ACOB B PIERCE jpierce@santacruzweekly.com jpier rcce@santacruzw weekly.com

RICHARD VON VON BUSACK BUSACK richard@santacruzweekly.com richar rd@santacruzw d weekly.com

CONTRIBUTING C ONTRIBUTING G EDITOR EDITOR CHRIS TINA WATERS WAT TERS CHRISTINA PHO TOGRAPHER PHOTOGRAPHER CHIP SCHEUER S C ONTRIBUTORS CONTRIBUTORS ROB BREZ B SNY Y, BREZSNY, PAUL M. M DAVIS, DAV VIS, PAUL GANT T, MICHAEL S. GANT, JOE E GARZA, GILBERT T, ANDREW GILBERT, MARIA GRUS SAUSKAS, GRUSAUSKAS, JOR RY JOHN, JORY CA AT JO OHNSON, CAT JOHNSON, KELL LY LUKER, LUKER, KELLY SCOTT MA CCL LELLAND, SCOTT MACCLELLAND, A VERY MONSEN, V M AVERY P AUL W AGNER PAUL WAGNER

A ART & PRODUC PRODUCTION CTION DESIGN DIRECTOR DIRECTOR KARA A BROWN BROWN KARA PROD DUCTION PRODUCTION OPER RATIONS OPERATIONS COORD DINATOR COORDINATOR MERC CY PEREZ MERCY DE ESIGNER GRAPHIC DESIGNER TA ABI ZARRINNAAL ZARR RINNAAL TABI ED DITORIAL EDITORIAL PROD DUCTION PRODUCTION SEAN GEORGE AD DESIGNER DE ESIGNER VA ANEY YCKE C DIANNA VANEYCKE

DISPLAY DIS SPLAY ADVERTISING ADVERTI ISING SENIOR ACCOUNT ACCOUNT EX XECUTIVE EXECUTIVE ILANA RAUCH-PACKER RAUCH--PACKER ilana@santa acruz.com ilana@santacruz.com A CCOUNT EXECUTIVE EXE ECUTIVE ACCOUNT DENI SE TOTO TOTO DENISE denise@santacruzw weekly.com denise@santacruzweekly.com OFFICE MANAGER MA ANAGER LIL LY S TOICHEFF O LILY STOICHEFF lily@santacruzw weekly.com lily@santacruzweekly.com

PUBLISHER PUBLI ISHER JEANNE HOWARD H WARD HO

PRESIDE PRESIDENT ENT & EXECUTIVE EXECU UTIVE EDITOR ED DITOR DAN D AN PU PULCRANO LCRANO

No Need d to ‘‘Take Ta ake k Back’ Back’ Ba k’ Re: “Pulling No R e: “Pullin gN o Punches” Pun nches” (Cover, (Covveerr, Sept.

Sept. 25): Take Back Santa Cruz from whom?

Who T ake Bac k San ta Cr uz fr om w hom? Wh o controls and benefits from Santa Cruz? con trols an d ben efi fits fr om San ta Cr uz?

The property owners, thee merchants T he p roperty o wners, th merchants and and thee customers those merchants control th customers of of th hose m erchants con trol Santa Cruz.

Who benefits?

The patrons off San ta Cr uz. Wh o be enefits? T he p attrons o those including and th ose merchants, merchants, in ncluding ttourists ourists an d llocals. ocals. What, Whatt, exactly, exactly, does does a homeless homeless person sitting thee sidewalk thee De Dell si tting on th sidewalk in front front of of th Mar Theater control?

What benefit he/ M ar T hea ater con trol? Wh at ben efit is h e/ For matter, what does sshe he rreceiving? eceiving? F or th tthat at m attterr, w hat d oes a criminal out off San Santa Cruz?

Very little. cr iminal gget et ou ut o S ta Cr uz? V er e y li ttle.

Somee tim timee spen spentt in thee sslammer, maybe?

Som n th lammerr, m ayb be?

Analicia says wee n need back An alicia Cube sa ays w eed tto o ttake ake b ack Santa Cruz from "abusive and drug San ta Cr uz fr om "ab busive ggang ang an d dr ug behavior.”

I’vee liv lived Santa Cruz County be havi v orr..” I’v veed d in San ta Cr uz Coun ty since September 1970, and I’vee visi visited sin ce Sep tember 19 970, an d I’v ted

down downtown w town San Santa ta Cr Cruz uz ttwo wo or thr three ee tim ttimes es week week during those aw eek eevery veery w eek d uring th ose 43 yyears. ears. I have h ave yyet ett tto o be b harassed harassed d by by anyone, anyone, homeless homeless otherwise.

You don't need "take back" or oth o errwise. Y ou o d on't n eed tto o "t ake b ack" something that never som mething th at yyou’ve ou’vve n o ever llost. ost. that TBSC objects Perhaps S what So what is iitt th at T BSC o bjects tto? o? P erhaps they not wish and th e do ey do n ot wis h tto o see poor an d homeless hom meless people.

Maybe they justt pu put peo ople. M ayb be th ey sshould hould jus ut th ttheir eir hands over their eyes and Or, like thee h an nds ov veer th eir ey es an d ears. Or r, li ike th proverbial third monkey, their mouths. p rov o erbial thir dm onkeyy, th eir m ou utths.

Live and live!

And, maybe, spend little L Liv ve an d llet et liv e! An d, m ayb be, spen nd a li ttle time and money helping those need. tim me an dm oney h elping th ose in n e eed.

Robert Rob bert Scott Boulder Boullder Creek Crreeek

Totally T otally o Meta Re: No R e: e: ““Pulling Pulling N o Punches”: Punches”: Take Ta ake Back Back Santa Santa Cruz FROM Take Cr uz F ROM T ake Back Back Santa Santa Cruz.

Cruz.

Mick Miick Maus Santa Sa anta Cruz

FROM THE WEB

FROM TH THE HE WEB

Thanks Th Thank k ks to TBSC Re: “Pullin Re: “Pulling gN No o Punches”: Pu unches”: Analicia Analicia Cube, Cube, I would w ould lik likee tto o th thank an nk yyou ou an and dT TBSC BSC ffor or yyour o our hard h ard w work ork on be behalf half o off th thee ggood ood peo people ple who w ho liv livee an and dw work orrk in San Santa ta Cr Cruz uz Ci City ty an and d Santa Cruz County.

You have brought light San ta Cr uz Coun ty. Y ty o ou h ave b rought lig ht thee d darkest places community. tto o th arkest p laces a in our communi tyy.

You have encouraged positive movement Y ou h o ave en courag a ed posi tive m ovement and an dm momentum omentum tto o ad address dress th thee p passive, assive, co-dependent co-d epen p dent apathetic apathetic a attitude ttitude th that at prevailed p revailed in San Santa ta Cr Cruz uz po politics litics ffor o or th thee past p ast 3+ d decades. ecades. T Thank hank yyou! ou! T Thank hank yyou ou ffor o or beingg the bein the ad adult ult am among mong cchildren hildren w who ho fin finally ally sstood tood u up p an and d told told th the e unr unruly uly cchildren hildren in th thee rroom, oom, “En “Enough! ough! B Behave Be have yyourselves.” ourselves.” Those Those who w ho cr criticize iticize yyou ou u an and d th thee ef efforts ffo orts o off T TBSC BSC aree certainly ar certainly am among o g th on thee m most ost rresponsible esponsible ffor or th o thee llack ack o off saf safety feety an and d civili civility ty in San Santa ta Cruz, Cr uz, ei either ther b byy th their heir ac actions tions or b byy th their eir irresponsible irr esponsible com complicity. mplicityy.

Malcolm Crocker

TBSC is i Me Re: ““Pulling Re: Pulling N No o Pu Punches”: unches”: T TBSC BSC w was as thee Cl Clean Team, rresponsible esponsible ffor or o llaunching a ching th aun ean T eam, which donates time week pick up w hich d h onates tim me eevery very w eek tto o pi ck u p ttons ons o off ggarbage, arbage, n needles, eedles, ur urine ine bottl bottles, es, et etc. c. from fr om cr creeksides; eeksides;; w which hich ggarbage arbage w would ould otherwise oth erwise have have washed washed in into to our watersheds watersheds and an d ocean (al ((although thoug o h Br Brent ent Ad Adams ams contends contends all th thee ggarbage arbage is “p “planted”). lanted”). T TBSC BSC is th there ere tto o speak u up p when when n ci citizens tizens lik likee Sh Shannon annon Collins Co llins an and d Car Carll R Reimer eimer ar aree mur murdered, dered, demanding d emanding th these esee in incidents cidents be hig highlighted hlighted and an dd dealt ealt wi with, th, an and nd d demanding emanding th that at our ci city ty be m made ade safe. saffe.

As som somebody ebody wi w with th cchildren hildren in Santa Santa Cr Cruz, uz, I am p profoundly rofoun o dly grateful grateful to to An Analicia alicia Cube and an dT TBSC BSC ffor or sstepping o tep pping u up p tto o th thee p plate. late. M Myy rread ead on T TBSC BSC is th that hat m most ost o off iits ts m members embers aree w ar working orking peo people ple wi with th cchildren, hildren, lik likee m me. e.

Analicia An alicia disp displays lays unbe unbelievable lievable cour courage age in thee fface th ace o a off d death ea atth thr threats ea atts an and d vvarious arious oth other er types o off in intimidation, timidation, sm smear ear cam campaigns paigns and an dh harrassment. arrassment. T Thank hank yyou, ou, An Analicia. alicia.

John Hohn

C

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Wellness W elln e llnes ss SMOKE BR BREAK REAK Understanding the scien science nce of addiction can help you k kick the smoking habit.

IQ Quit! i!

Zen an and nd the the ar art rt o off givin giving ng u up p cig cigarettes arettess

BY MAR MARIA RIA GRUSAUSKAS

M

y last las a t co column lumn qu questioned estioned e-cigarettes e-c cigarettes as a h healthier eallthi t er alternative al lternattivve to to smoking. smoking. In ffocusing ocusin o g on th he llesser esser o wo eevils, vvils, I ffailed a ailed the off ttwo tto o ad dress a mu m uch m orre ur rgen nt rreality. ealityy. address much more urgent In oth er w or ords, s I'll n eveer ssleep leep ag ga ain if other words, never again th lumn dis scouraged a sin gle sm oker thee co column discouraged single smoker fr om qui tting, e-cig ga arettte or n o e-cig arette. from quitting, e-cigarette no e-cigarette.

In th or o ds o r. Ran dy Bak er o thee w words off Dr Dr. Randy Baker off Soqu el, an d eevery veery d octor sin ce th Soquel, and doctor since thee 1950s, w hen d occtors ceased en dorsing when doctors endorsing cig arettes: “If you yo ou are are a smoker, smokerr, stopping stopping cigarettes: sm oking is th gle bes g yyou ou can smoking thee sin single bestt thin thing d o tto o im provve your yo our health.” health.” do improve If stopping stopping sm oking w as as easy as smoking was ttaking aking yyour o our d octor's ad oc dvvice, h oweveerr, doctor's advice, however, P hillip Morris Morriss would would be b roke. We We Phillip broke. kn ow abou ut th he ttar. arr. T he amm onia know about the The ammonia a nd fformaldehyde. ormaldeehyd de. The na rrow wing, and narrowing, h ardening, ffat-collecting at-collecctin t g ef ffeect on hardening, effect our ar teries. An A d yyet, eet, eeven ven th aphic arteries.

And thee gr graphic ggore ore o o ld’s bes or ti-smoking off th thee w world’s bestt an anti-smoking

ad d couldn't couldn't sstop top m most ost sm smokers okers fr from om m ligghting u p in fr on nt of of iit. t. lighting up front was onl ly last last week weeek that that I sstubbed tubbed It was only ou ut my my last last and and fin al can cer sstick, tick, out final cancer bo owed m ead cer emoniously and and bowed myy h head ceremoniously braced myself myself ffor o or a h ellacious rride. ide. braced hellacious (A Aside fr om a ffew ew vicious vicious cravings cravvings (Aside from an nd a co lumn so late late I need need tto o bu uy m y and column buy my ed ditor flowers, flowers, I d o believe believe the the w o orsst editor do worst ovver er..) iss over.)

This co lumn is ffor o or you, you, th smoker This column thee smoker who plans plans tto o qui t. Aft er all, yyou’re o ou’re who quit.

After more likely likely to to win a battle battl t e after after more th horoughly sizing sizing u p th emy. So o thoroughly up thee en enemy. her e e is what what yyou’re ou’r o eu p ag ainst: ni co otine here up against: nicotine ad ddiction cchanges hanges th ctu t al sstructure tructur t e addiction thee ac actual of th rain. Wh en w wn n of thee b brain.

When wee qui quit,t, our o own brain cchemistry hemistry is fighting fighting against against us. brain Drr. Ri charrd Hur of th ayo Clin nic’s Dr. Richard Hurtt of thee M Mayo Clinic’s Nicotine Depen dence Cen nter eexplains: xplain ns: Nicotine Dependence Center “A After yyou ou inhale o inhale sm oke fr om a “After smoke from ciiggarette, ni cotine rreaches eaches yyour our o b raiin in cigarette, nicotine brain

less than less than five fivve heartbeats. heartbea atts. That's That's t faster fas a ter th an h avving iitt in njeccted in i yyour o our vveins.” eeins.” than having injected In the the brain, brain, ni cotine stimulates stimulates nicotine cer rtain neuroreceptors, neurorrecep e tors, which wh hich release release certain th leasurree-induccing cchemicals hemicals thee p pleasure-inducing sm okers can cr ave ffor o or yyears e aft ears er th ey smokers crave after they qui quit.t.

“Wh en yyou o ou first first started started e sm oking, “When smoking, yyour our o b ra ain onl had a ffew eew w rreceptors eceptors o brain onlyy had th at rreacted eaccted tto o ni cotine,”” sa ays Dr r. Hur rtt. that nicotine,” says Dr. Hurt.

“H oweveerr, as yyou o ou con nttinued tto o sm oke “However, continued smoke ov ver e the the yyears, ears, e your o brain braiin has has developed developed over your m ore an dm ore rreceptors, ecep e tors, o milli ons o more and more millions off th em.” them.”

T od en ny th ese ni cotin ne-clamoring To deny these nicotine-clamoring rreceptors eceptors is tto o in nvvite th eiir wr atth—a invite their wrath—a rrage age o ail-biting anxi e y, a bou ety ut o off n nail-biting anxiety, bout off d epreession, llost osst ffocus, ocus, ir o rritabilityy, a depression, irritability, ggeneral eeneral ffeeling ee e ling o oss—and all o off lloss—and off th thee abov ve. above.

T he p ain of of loss loss is ttwice w wiice as strong strong as The pain th leasurre o ain, bu a ut in this case t’s thee p pleasure off ggain, but case,, iit’s

so mu much ch be better etter ffor o or you. yo ou. And And it’s it’s al also so w what hat want.

Right? yyou ou o w a an ntt. Rig R ht?

“The single most important “T he sin sing gle m osst im porrtan p nt ffactor acctor a desire; in stopping stopping is yyour o our d esire; the the more more committed are, thee m more likely commi tted d yyou o ou ar e, th ore lik ely yyour our o success,” says su ccess,” sa ays Dr. Drr. Baker.

Bakerr. precisely during withdrawal It is p reciisely d uring the the wi thdrawal a phase that fighting back p hase th at I rrecommend eecommend fig ghtting b ack with wi th an arsenal arssenal of of health-improving heallth t -impro oving measures. thought that m easures. It I is th ougght th at each each cigarette depletes thee bod body off 25 mg o off cig arette d e letes th ep dy o vitamin Baker, and that’s thee vi tamin C, sa ssays ays Dr. Drr. Bak err, an d th att’s th prettiest off th thee pi picture.

Replenish p reettiest part par art o ctturre. R eeplenish body with healthy yyour our o ttoxin-riddled oxin-riddled bod dy wi th a h ealltth hy diet with organic and di et rrich ich wi ith or rganic vvegetables eeg geetables an da multivitamin. mul ltivi t tam min.

“Stress says “Str ess reduction reeducttion also also helps,” helps,” sa ays Dr. Baker, naming auricular Dr r. Bak err, n aming aur ricular (ear) acupuncture acu punctturre as a ttool ool tto o cure curre addiction. addicti t on.

Hee p prescribes thee ffollowing: “Exercise, H reescrib bes th ollow wing: “Ex xeerrccise, like rrelaxation elax xati t on ttechniques ecch hniqu uees lik ke meditation, meditattion, ggetting etting adequate adeq quate ssleep, leep, B vitamins— vitamins— especially especiall ly B5 B and and B6, Vitamin Vitamin C, magnesium, herbs like m agnesium m, adaptogenic adaptogenic h errb bs lik ke ashwagandha and and amino as hwag a andh d a an d rrhodiola, hodiola, a an d amin o acidss like and acid like 5-HTP 5-HTP to to improve improvve sleep sleep an d anxiety.” rreduce educe c anx xietyy.” . months, thee n number off In a ffew ew m on nth t s, th umber o nicotine thee b brain ni cotine rreceptors ecceptors in th rain will be number with rreduced educed c tto o th tthee n umber yyou ou sstarted o tarteed wi th before smoked, says Dr. Hurt.t. bef for o e yyou o ou eever ver e sm okeed, sa ays Dr r. Hur But there’s danger: thee sm smoker's Bu ut th erre’ e s sstill till d anger: e th okeer's brain never thee calm bu buzz and b ra ain n eveerr fforgets o orgeets th zz an d curling pleasure, and those ttoe oe cur rlling p leasure, an d ffeeding eeeding th ose after period off abs abstinence rreceptors eceptors aft a er a per iod o tinence higher sensation off iinvokes in nvokes an eeven ven e hig gher sen sa attion o pleasure—a rrewarding ewar ard ding p leasurree—a former fo ormer smoker smoker who single puff w ho ttakes ak kees a sin gle puf ff is said tto o be 85 percent more likely smoking per cen nt m ore lik or ely tto o begin sm oking again. ag gain. a quitting, commend If yyou’re o ou’rre qui tting, I comm end yyou, o ou, and offer the advice: thee an do ffeer th he ffollowing ollow wing ad dvvice: th most supportive people att this tim timee o off m ost su ppo orrtiv t ve peo ple a life aree fformer smokers—let them yyour our o lif fe ar ormer sm o okers—let th em know about what through. kn ow abou ut w hat yyou’re ou’r o e ggoing oing thr ough.

Each offer different word off Eac h one one will w o ffer e a dif ffeerreen nt w o orrd o Remember that thee gr greedy sstrength. trength. R eemember th at as th eed dy nicotine wither away, ni cotine rreceptors ecceptors wi ther a way, so ttoo oo cravings. avoid thee will cr ravvings. In the the meantime, mean nttime, a vo oid th bars.

Reward smokeb ars. R ewarrd yyour our o brain bra ain each each sm okefree day with healthy pleasure; fr ee d ay wi t ah th eallth thy p leasure; ttea, ea, an massage, thee beac beach. eexpensive xpensivve m assag ge, a rrun un on th h.

Humiliating self byy ttelling Humilia attin ng yyour our o fformer o ormer se lf b elling thee ttown quitting can’t hurt, either. th ow wn yyou’re o ou’rre qui tting can n’t h urrtt, ei therr.0

H

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Currents Chip Scheuer

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DEVIL IN THE DETAILS Architect and former city councilmember Mark Primack says that without revisions, Santa Cruz’s rental inspection program threatens affordable housing.

Double Check

Why Santa Cruz’s rental inspection program needs a makeover BY JACOB PIERCE

M

ark Primack—the bespectacled architect, planning commissioner and former city councilmember—is sitting on a bench at the construction site of his Delaware Addition mixeduse project. Having just stepped down from his metal ladder, Primack is talking about his past in city politics and the rental inspection ordinance, which was controversial when it passed in 2010.

Over the past few decades, landlords all over Santa Cruz have changed their homes and added on units—some higher quality than others, and not all of them within the letter of the law. Under Santa Cruz’s rental inspection program, which just turned two years old, the city is putting

many rentals under the microscope with a checklist of requirements certain units must meet.

The program has been widely trumpeted as a success—most recently in a glowing article in the Sentinel— but Primack worries the ordinance threatens the existence of converted garages, back houses and “grassroots affordable housing” because they’re not all up to code.

“Just because they don’t meet code doesn’t mean they’re not safe,” he says.

A converted garage—or “accessory dwelling unit” to city planners—might be safe to live in, but too close to the property line to meet planning codes, for example. And units might not legally have enough required driveway parking. These are the kinds of tweaks

the assistant planning director Alex Khoury and the city’s planning staff are studying for possible updates to the ordinance, and Primack says they are needed.

“It was approved five years too soon,” Primack says of the ordinance, “and there’s some catching up to do, so we’re figuring that out right now.”

Khoury notes the planning staff works with people to help them correct any violation if possible. He says any possible changes to the ordinance would be “minor.” Khoury adds, “It’s always been about providing safe housing.”.

Staff gave city council an update on the inspection program at a city council meeting last month. So far, 44 units, less than one percent of the

units inspected, were abated. The council directed staff to come up with recommendations for how to improve the inspection program and minimize the loss of units.

Planning staff will look at possible ways to redefine the ordinance so that more properties fall within requirements—like eliminating a rule that says a unit must be several feet from a neighboring property.

Another rule the staff will look at is “owner occupancy rule.” Currently if someone rents out their backhouse or garage, they must live on the property.

Primack says the council passed that rule because they didn’t want out-ofstate landlords buying up property and cramming renters into twice as many houses—a concern Khoury shares.

So far, the ordinance has already passed speed bumps. Harold Griffith, who owns a property off Nobel Drive, sued the city over the ordinance, arguing the mandatory fees were illegal and the inspections invaded privacy. After an unsuccessful appeal, he started a website on the subject, santacruzrentalrights.com, and is circulating a petition against the inspection program, which he calls a “witch hunt” against landowners.

Khoury says it’s no such thing.

“We knew we might find illegal units,” Khoury says. “But our first goal would be to find a way to legalize them.”

Primack is perturbed that the planning commission, which cancelled five of its last six twicemonthly meetings this past year for lack of business, was not asked to take this on. He also says he arrived in Santa Cruz 37 years ago with less than $50 in his pocket. He wants the town to support young people, UCSC students and recent grads today.

“If young people can’t afford to live here, this place is going to turn into a second-home retirement community.

That’s not the place I want to live. That’s not where I put down roots,” Primack says. “To me, the accessory dwelling units are crucial.” 0

J

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Briefs

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When In Drought It’s not every day that Santa Cruz County is declared a disaster area.

But while many Santa Cruzans may not know it, that day is upon us.

This has been the driest year in the Bay Area’s history, with just 3.94 inches of rainfall in San Francisco since New Year’s Day. The effects reach into the extended Bay Area, and as a result Santa Cruz County, along with San Mateo, Monterey, and several others, have received designation from the U.S. Department of Agriculture as disaster areas, due to the severity of the drought.

Local farmers are bound to be hit the hardest, and Cynthia Mathiesen, president of the Santa Cruz County Farm Bureau, says farmers are definitely concerned about the long-term effects. “It’s serious enough that we do have to watch it.

We can’t lower our water tables any more than we have to,” she says.

But let’s not put the cart before the horse. (Wait, is that farmers?

Or, like, ancient Romans? Who keeps not understanding the basic rules of transportation?) Farmers themselves won’t be pushed into bankruptcy by the droughts, at least this year.

Pajaro Valley farmer Dick Peixoto, who operates Lakeside Organic Gardens, which grows 45 kinds of organic vegetables, says the current levels water stored in underground aquifers will last for one or two years. However, if the drought persisted for three or four years the aquifers would start to dry up.

Santa Cruz County Supervisor Neil Coonerty says the City of Santa Cruz Water Department has targeted a five percent reduction in water, and restrictions are in place against things like watering lawns during the day. “[The drought] is something serious and something we’re worried about, although right now I think the main focus of worry is on fires,” he said. “The second year of a drought is where the impact is just overwhelming for the county,” he added, “So next year there might be a problem.”

Power Hour People Power is gearing up for its annual fundraising dinner and framing the discussion with some new awards for its most important leaders in both local government and in the community. That’s right: steering committee members spoke up to honor those who paved the way for county bicyclists.

'The Water Department has targeted a five percent reduction in water.'

One notable nominee on the local government side is the city’s assistant public works director Chris Schneiter, for his hard work on the controversial Arana Gulch Multi-Use Trail (a nice gesture too considering he and former People Power director Micah Posner used to butt heads in public discussions over funding and the King Street bike boulevard).

Other nominees include the Watsonville’s Maria Esther Rodriguez, Saskia Lucas of Santa Cruz Open Streets, the RTC’s Cory Caletti and Luis Mendez.

Community member award nominees include climate change activist Jack Nelson, Run by the Sea’s Ron Goodman, Peter Scott of the Campaign for Sensible Transportation and Bryan Largy, who’s pushing an effort to create a bike/pedestrian paths connecting San Lorenzo Valley schools with nearby neighborhoods.

The dinner will be at the 418 on Front Street in Santa Cruz with food by Joseph Schultz. Tickets are on a sliding scale of $50 to $150 and free for family members under five.

At some point people will probably raise their glasses to Gov. Jerry Brown— who’s been popular with the nonprofit after signing a “three foot passing law” that requires drivers to give at least three feet when passing cyclists. 0

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Support your local Certified Green Businesses

Look for the Green Business Logo!

Albert’s Organic 831-462-5870 www.albertsorganics.com

Gayles Bakery

Alfresco 1130 Pacific Ave., Avve., Kiosk 2 Santa Cruz

Hoffman’s Global Hoffman’s Global Village V illage Cafe

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Ma Maison 9051 Soquel Dr. Dr. Aptos, 831-6885566 831-688-5566 mamaisonrestaurant.com mamaisonrestaur rant.com

Michaels on M Main 2591 Main St. Soquel, 831-479-9777 831-4799-9777 www.michaelsonmain.net www .michaelsonmain.net

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UCSC UCS SC Catering 11556 High St. 1156 Santa San nta Cruz, 831-459-1697

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145 Laurel Street Santa Cruz, 831-429-8505

11556 High St. 1156 Santa San nta Cruz, 831-459-1697

Second Street Cafe

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28 2nd St Suite 100 Watsonville W atsonville

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1210 41st. Ave. Avve.

Capitola, Ca pitola, 831-279-7987 831-279-7987

105 Walnut Walnut Avenue Avvenue Santa Cruz

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UCSC Banana Joe’s

140 Rancho Del Mar Aptos, 831-688-1417

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List your local event in the calendar!

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Email it to calendar@santacruzweekly.com, fax it to 831.457.5828, or drop it by our office. Events need to be received a week prior to publication and placement cannot be guaranteed.

Stage

electronic band from San Diego who’s chief aim is to have a positive influence on everyone around them.

Sun, Oct 6, 4pm. Streetlight Records Santa Cruz, 939 Pacific Ave, Santa Cruz, 831.421.9200.

and Oct. 6 at the Mello Center, Watsonville. Sat, Oct 5, 8pm and Sun, Oct 6, 2pm. $22-$67. Santa Cruz Civic Auditorium, 307 Church St, Santa Cruz, 831.420.5260.

This Is the Way

HIIMYOURMOM A Portland-based pop/New Wave/hardcore punk trio.

Fri, Oct 4, 4pm. Streetlight Records Santa Cruz, 939 Pacific Ave, Santa Cruz, 831.421.9200.

Art

THEATER

A one-man show about a mafia member grieving the death of his son and struggle to find redemption.

Fri, Oct 4, 3 and 8pm, Sat, Oct 5, 3 and 8pm and Sun, Oct 6, 3 and 8pm. $20.

Center Stage, 1001 Center St, Santa Cruz, 831.332.5605.

Mountain Community Theater

CONCERTS

An Adult Evening of Shel Silverstein: Ten short sketch taking on everything from

Elephant King

DANCE Bellydance Showcase Different belly dancers each week on the garden stage.

Presented by Helene. www. thecrepeplace.com. Sat, 1:30pm. Crepe Place, 1134 Soquel Ave, Santa Cruz, 831.429.6994.

A four-piece alternative

Santa Cruz Symphony The symphony’s newly-hired conductor, Daniel Stewart, will lead “Celebration” concerts featuring works

by Tchaikovsky and Mozart.

Oct. 5 at Santa Cruz Civic

MUSEUMS CONTINUING Santa Cruz Museum of Art and History Free First Friday. View the exhibits for free every first Friday of the month. Docent tours at noon. First Fri of every month, 11am-6pm.

Spotlight Tours. Bringing the artists’ voices directly to visitors. Go behind the scenes and museum-wide exhibitions. First Sat of every month, 11:30am-12:30pm.

Museum hours Tue-Sun, 11am-5pm; closed Mon. 705 Front St, Santa Cruz, 831.429.1964.

GALLERIES OPENING Cabrillo College Gallery 12 x 12 (x12): An open invitational statewide exhibition featuring ceramics, photography, mixed media and more.

Gallery hours: Mon-Fr, 9am-4pm. Thru Nov. 11.

6500 Soquel Dr, Aptos, 831.479.6308.

Santa Cruz Museum of Art and History Journey Forth: An exhibition that explores our complex relationships with nature in the digital age, juxtaposing the natural and artificial.

Gallery Hours: Tue-Sun, 11am-5pm; Fri 11am-9pm.

Thru Dec. 1. Museum hours Tue-Sun, 11am-5pm; closed Mon. 705 Front St, Santa Cruz, 831.429.1964.

CONTINUING Felix Kulpa Gallery

SATURDAY, 10/5 & SUNDAY, 10/6

Santa Cruz Symphony Last year’s symphony season was something of a battle of the bands, with five conductors trying their expert hands at leading the orchestra. Daniel Stewart, former conductor of the Metropolitan Opera’s Lindeman Program came out victorious. His first show officially at the helm will be aptly titled “Celebration.” The concert will feature a Mozart piano solo by Jeffrey Kahane before the orchestra dazzles with Tchaikovsky’s Fourth Symphony. Saturday, Oct. 5 at 7pm at the Santa Cruz Civic Auditorium, 307 Church St., Santa Cruz; or Sunday, Oct. 6 at 1pm at the Watsonville Mello Center, 250 E. Beach St., Watsonville.

Tickets $22-$67.

Kiss My Bronze: Bronze castings by Sheila HalliganWaltz and Eike Waltz. Gallery hours: Thurs-Sun, noon-6pm.

Aug. 2-31. Free. 107 Elm St, Santa Cruz, 408.373.2854.

Santa Cruz Central Branch Library Libraries Inside Out. HOME: A large-scale woodblock printmaking exhibition

by Bridget Henry. Aug. 2 through the winter months.

Free, 831.427.7700. 224 Church St, Santa Cruz.

The Cosmo Factory Cosmo Factory. Kelly Fuenning: Abstract painting and collage. Hours: Wed-Sat, 10am-4pm. Thru October.

Free. 131-B Front St, Santa

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the current economic state to social dysfunction. www. mctshows.org. Fri, Oct 4, 8pm, Sat, Oct 5, 8pm and Sun, Oct 6, 2pm. $17-$20.

Broadway Playhouse, 526 Broadway, Santa Cruz, 831.429.2339.

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BY AARON CARNES | PHOTOS BY CHIP SCHEUER

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ith each participant offering a special menu with full three-course meals for only $25 a person, Santa Cruz Restaurant Week is a great opportunity to check out something totally new, or revisit an old favorite. Still, there are more than 30 restaurants to choose from this year, and last

we checked there were only seven days in a week.

That means some careful research is in order.

Fortunately, we’ve done that footwork for you, by talking to the chefs, owners and general managers at every one of the participating restaurants. We asked them not only to give a little background about their culinary mission, but also to recommend a dish or two for those trying to decide where to spend their Restaurant Week dollars.

What we found out is not every restaurant approaches Restaurant Week the same way. Some are picking popular favorites from their regular menu, while others are using this as an opportunity to test out new items, and still others are just having fun with the whole concept, designing completely different menus that don’t necessarily reflect their typical offerings.

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515 Kitchen & Cocktails 515 Cedar St., Santa Cruz, 831.425.5051 (Californian) ETHAN SAMUELS, BAR MANAGER: “One of our entrée specials for Santa Cruz Restaurant Week is a chicken leg saltimbocca, which we’re very excited about.

It’s a dish that would be classically stuffed veal and we’re instead taking a chicken leg and stuffing it with prosciutto, sage and smoked gouda.

It’s served with risotto and balsamic glazed asparagus. It’s incredibly succulent with a lot of flavor complexities. We’ll be pairing that one with a house cocktail involving some apple brandy along with fresh muddled sage and some nice apple liqueur and lemon juice. We’re doing the prosciutto, chicken, sage, smoked gouda element to the entrée, and then pairing it with a very apple, sage-centric cocktail. For dessert, we have a fresh chocolate mousse that

we are serving with a house-made salted caramel and some chocolate covered bacon. So you have a bit of that salty sweet element you get with a chocolate covered pretzel, but also throwing in an even more savory element with the chocolate covered bacon—another one where we’re happy to be pairing it with a cocktail, incorporating some bacon-infused apple-brandy and some blackberry liqueur and ginger beer, so you’ve got a number of really cohesive flavors going on between the two.”

Aquarius 175 W. Cliff Dr., Santa Cruz, 831.460.5012 (Seafood, California Contemporary) CRAIG MATTOX, EXECUTIVE CHEF: “I’m excited about the whole menu. I just started in June, and am really focusing on providing a good value, using local ingredients, creating things by hand. We’re

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making our own ricotta, and using produce from local farms. We’re really in touch with seasonality.

We’ve eliminated a lot of premade menu items, you know, just really getting back to the roots of cooking by hand. I would suggest our roasted pear salad. We’re using Warren pears that are organic. We’re using a ricotta cheese that we’re making in-house.

We’re getting all of our dairy products from Producers Dairy, which is right down the way. We’re using organic wild arugula that’s being grown in Watsonville. It’s very nice, very seasonal, very unpretentious, and just straightforward, delicious food. It’s a fall menu item. There’s an aged balsamic vinaigrette, so there’s definitely sweetness to it, you know the savory, peppery aspect to the arugula. The pears obviously have a sweetness all their own. The season for those pears is probably only a couple months long. When they’re done, they’re done. As far as the entrees go, we’re really trying to provide a lot of value. We’re doing a petite filet, red wine cabernet glazed, Yukon gold mashed potatoes. It’s a classic, straightforward steakhouse style plate. For the desserts, we’re doing one of my own recipes, this Banoffee pie. It’s caramel with bananas and whipped cream, all baked together into a pie crust. It’s pretty over the top and rich.”

Booka 8041 Soquel Dr., Aptos, 831.685.9500 (Mediterranean, California fusion) ELI EPSTEIN, HEAD CHEF: “What we do here is California fusion, ’cause we have all the different ingredients. You have the white fish, the fresh garbanzos. It’s our take on what you call California fusion, but most of the tastes here are Mediterranean, Spanish. I like the Spanish cooking, Middle-Eastern cooking. We created a small menu for Restaurant Week. The beef carpaccio is really good. We put on it some cherry tomatoes, garlic confit, which is slow-cooked in olive oil, garlic,

roasted red chilis, arugula, aged balsamic vinegar, radishes and “two rock” cheese. It’s lemony, salty and the aged balsamic vinegar adds some sweetener. It’s an Italian dish with the “two rock” cheese, which is from here in California. You have the radishes, which makes it a California fusion dish. I also recommend the Booka burger, it’s a very unique burger. The burger’s made out of ground lamb, Black Angus rib eye and filet mignon.

Then we have our homemade bun.

It’s made out of brioche dough. It’s a brioche bun with sesame. I make them really soft, but crispy outside, so you get a really nice burger bun with smoked paprika aioli, onion, lettuce and tomato.”

Café Rio 131 Esplanade, Aptos, 831.688.8917 (American, Steakhouse, Seafood) KEVIN BUTLER, EXECUTIVE CHEF: “We’re Californian influenced. We try to utilize local fish and local produce as much as possible, kind of new style Californiastyle cuisine. Right now, I’d choose the heirloom tomato brochette for an appetizer. Heirloom tomatoes, it’s like a three-week window a year that they’re in season. That’s one ingredient I’m really pumped on that we’re going to be doing. We’ll also be doing a mushroom-stuffed sole with a caper beurre blanc sauce, which is going to be your white wine butter sauce, then we add the capers just to get that nice tartness, that nice pop to it, balanced with the earthy ingredients of the onions and the mushrooms. It has a little cheese taste on that, too. That’s really nice. I’m a fisherman for life. I get shellfish in daily. It’s kind of like coming over to my house and having the fisherman chef cook you up some home-style goods. We don’t go too extreme in trying to be fine dining. We still try to stick to being Santa Cruz where people like quality, super fresh. When it comes to fish and produce, you can’t get fresher than the Monterey Bay.”

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KEVIN BUTLER, CAFE RIO

Center Street Grill 1001 Center St., Santa Cruz, 831.423.4745 (American) MARTY VOUTOS, OWNER: “It’s a simple little dish, the pork loin with blue cheese and peaches. We sell it all the time. It has just a splash of balsamic reduction. That’s probably one of my favorite things that’s going on the menu. We’re known for our bread pudding. People come and have it all the time. They get upset if we don’t have it. It’s made with caramel sauce and bananas. We don’t have a batch of caramel sauce sitting around—they make it up for every order, as we go, on the spot, every time, fresh made-to-order. It’s pretty darn good.”

Chocolate the Restaurant 1522 Pacific Ave., Santa Cruz, 831.427.9900 (Californian) DAVID JACKMAN, EXECUTIVE CHEF: “We have a sister restaurant in the countryside, north of Florence. It’s called Il Locanda Del Castello. The chefs at that restaurant are the chefs that I studied with for seven years, and I worked for them in Italy. What we’re doing here is we’re basing our Restaurant Week menu on their menu. It’s a tribute to them, their most popular dishes.

I think the most interesting of the appetizers is called picchipàcchio. It’s chilled eggplant salad with organic

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DANNY VOUROS, CENTER STREET GRILL

sundried tomatoes and onions in a sweet and sour vinaigrette, topped with toasted almonds. That’s served on a bed of organic Romaine leaves.

At their restaurant, they serve it as an antipasta. We serve it that way here too, as part of our antipasta for Restaurant Week. The main course I’m most interested in is the one that is the least characteristic of what we do here at the restaurant, the most unusual. That’s medallions of pork loin stuffed with potatoes and organic vegetables. In other words, it’s flattened and rolled and baked like a loaf. What you end up with is rings of pork stuffed with vegetables in the middle. Because pork loin tends to be a little bit dry, I find this to be a much better way of cooking it. This comes with a seven-year-aged balsamic

glaze. It’s really interesting paying attention to the nature of that cut, and also it’s fancy, which is fun. All three of our desserts we’re featuring are straight out of Marcello’s menu.

Sacher Torte is a Viennese chocolate cake that they serve at the restaurant.

It’s traditional Viennese dark chocolate cake with apricot filling and dark chocolate glaze. It’s strong, more than rich. It doesn’t technically have frosting or cream. Between the tartness of the apricot glaze and the bittersweet chocolate inside and out, rather than it being so filling, it’s a flavor to top off all the other flavors of the dinner. When I worked for them, I made that cake more than any other dessert. It’s extremely popular in bakeries in central Italy.”

Crow’s Nest

El Palomar

2218 E. Cliff Dr., Santa Cruz, 831.476.4560 (American, Seafood) JEFF WESTBROOK, EXECUTIVE CHEF: “Probably the thing I’m most excited about is the pancetta and citrus scallops. It’s large sea scallops crusted with pancetta, a citrus zest and bread crumbs, and then it’s topped with a Meyer lemon beurre blanc. It’s simple and clean.

Also, we have a chocolate pecan torte.

It has a chocolate shortbread crust with chocolate pecan mousse and topped with chocolate ganache. It’s rich, but the mousse part of it is pretty light. It’s got a lot of flavor, but not tremendously heavy.”

1336 Pacific Ave., Santa Cruz, 831.425.7575 (Mexican) JOSE ESQUEA, CHEF: “I suggest the chile pasilla. We serve it here all the time, and it’s really good. There’s snapper, prawns, chipotle salsa and melted cheese. It’s stuffed with salsa. It’s something we make here in-house.”

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SAM YANEZ, HINDQUARTER BAR & GRILLE

Gabriella Café 910 Cedar St., Santa Cruz, 831.457.1677 (American) GEMA CRUZ, CHEF: “Everything is organic over here. All the food is house made. We get it from the farmers’ market. We’re doing gnocchi for the vegetarians, as an option. An appetizer we’re having is a salad with butter lettuce, with the roasted delicata squash, fennel, pomegranate and pine nuts. That is really good for this month.

We’re going to have a Caesar salad.

We’ve made that recipe for 18 years.

For the people that like meat, we have delicious slow-braised ribs. For dessert, I have a pumpkin panna cotta. I am really happy with that.”

Hindquarter Bar & Grille 303 Soquel Ave., Santa Cruz, 831.426.7770 (Steakhouse) SAMUEL YANEZ, HEAD CHEF: “It is a 100 percent steakhouse, American cuisine. We are excited

about ribs. Ribs are our main thing, the baby back ribs are really popular.

The sauce we put on top is a really good sauce. It’s an old family recipe.

I’ve been here for 25 years, and the recipe was here already. It’s a honeypeach flavor. The baby back ribs, we smoke them for four hours, and they fall off the bone. They’re really nice and tender. That’s why it’s our main thing at this restaurant. I just want [people] to try our steaks and ribs we have at this restaurant. I want them to try what we have here.”

Hoffman’s 1102 Pacific Ave., Santa Cruz, 831.420.0135 (American, European Bistro) MARK NICELY, DINNER CHEF: “We’re trying to do German comfort food. That’s really where we’re trying to take this place. We added a bar and European bistro cuisine. And we have a new selection of hamburgers on the list, as well for the dinner time. We’ve been running here a charmoula rib

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eye brochette, just to keep it fancy for Restaurant Week. A charmoula is a Moroccan steak sauce, very herbal, olive oil based, spicy. We’re putting that on premium-cut rib eye and skewering it with peppers and onions. It’s delicious. Charmoula is the new pesto. We’re going to make it more common. It’s so delicious. It’s a combination of cilantro, parsley, olive oil, cumin, red pepper, coriander— strong, good flavors, but just nicely balanced with the herbs and citrus.

We’re going to pack you a punch with the charmoula, but round it off with some nice rice and veggies.”

Hula’s Island Grill 221 Cathcart St., Santa Cruz, 831.426.4852 (Hawaiian) RITA PRICE, GENERAL MANAGER: “We don’t serve Hawaiian food. It’s more like a Hawaiian-themed restaurant. It’s Asian-fusion, Pacific Rim food. So we have everything. We have seafood,

meat, lots of vegetarian. The Hawaiian ceviche is always good. It’s Hawaiian sea bass. Usually ceviche has shrimp, but it’s just all white fish. The chicken tacos are prepared with tequila-lime marinated chicken. They’re really good. A few times I’ve done three course menus, which I like doing, but we haven’t actually participated in Restaurant Week. I’m really excited about it, because I think it’s a great event. We have the Vietnamese spring rolls, which are vegetarian. I tried to give some options. There’s the Torch Chicken Wings. I’m really excited about the lemongrass-encrusted hapu, which is Hawaiian sea bass, but you can always sub tofu for it. It is so good.”

Ideal Bar and Grill 106 Beach St., Santa Cruz, 831.423.5271 (American) JESUS GARCIA, EXECUTIVE CHEF: “We have a little bit of

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JEFF WESTBROOK, CROW’S NEST pasta, seafood and steaks. It’s more American cuisine. I like the pot roast. We sear it and we slow cook it and roast it in the oven. We cook it with vegetables and herbs and a little bit of red wine. It’s a traditional pot roast. We do a lot of comfort foods. What I like is the flavors it has and the way it’s cooked. I like the red wine, the fresh thyme, a little bit of rosemary.”

Johnny’s Harborside 493 Lake Ave., Santa Cruz, 831.479.3430 (Seafood) EVAN K LITE, EXECUTIVE CHEF: “Our slogan is ‘express catch, your way,’ basically local seafood

cooked in a light and healthy fashion with your choice of accompaniments to it. It’s basically international cuisine, utilizing healthy ingredients, either local or international. We have 8-10 choices of fish. You can pick your fish, choose if you want it broiled, blackened, sautéed, and then which of the accompaniments you’d like. We set it up for you, and then we allow you, the customer, to choose how it is that will best suit you. A good dish for Restaurant Week is the crab and shrimp pagoda with cucumber salad. A pagoda is a stack, a tower. It’ll be like a wonton with a crab and shrimp filling, with a little bit of a wasabi cream cheese and another stack and another stack. The whole dish is definitely a Pacific Rim, Asian dish. There’s a lot of ginger, the sweetness obviously from the crab

and whatnot, sesame oil. We’re also going to do a nice warm goat cheese fondue with garlic-grilled crostini.”

Laili 101 Cooper St., Santa Cruz, 831.423.4545 (Mediterranean, Afghan) ALI AMIN, GENERAL MANAGER: “The Kadoo Boranee, that’s a very unique thing that we have. It’s the butternut squash we have. It’s braised, slow-cooked with a lot of spices. It’s very delicious. It’s our one traditional Afghani thing. I would definitely recommend everyone try that out if they’ve never been to our restaurant. It’s slow-cooked in a pot, and then the juices are extracted and then it’s cooked in its own juices

also. Generally we eat it with naan.

Everyone gets our house naan. You’ll take a piece of the kadoo, some of the yogurt and the naan and wrap it up and take a bite. It’s a traditional Afghani item, but we do a little twist on it. Ours is a little sweeter than traditionally you’ll have it. And our presentation is definitely unique. It just looks nice. We take chunks of it and we make a mound, then we take qurut yogurt with paprika and mint around. We also have our favorite new salad, which is our cilantro Caesar salad, then we have our main soup, which is the maush awa soup. It’s a three bean soup with lamb. Maush is actually a fancy word for mung—the mung bean. So it has mung bean, garbanzo beans and lentils and yellow split peas. It’s cooked with a

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lot of different spices and a braised lamb. All three of those appetizers are kind of unique, tasty variations. You can’t go wrong with any one of them.”

La Posta 538 Seabright Ave., Santa Cruz, 831.457.2782 (Italian, Californian) KATHERINE STERN, HEAD CHEF: “Restaurant Week is just me choosing things that are in season now, and some of that late summer produce that is at its height right now.

We’re just starting to use Brussels sprouts, which are showing up pretty often now. We have a Brussels sprouts salad on the menu. It’s raw Brussels sprouts and celery roots and almonds and lemons. The thing is, the menu is subject to change. It’s the ingredients

I’m excited about that are going to be available. Brussels sprouts and things like winter squash are just starting now. Because we’re using everything local—as local as possible—when I go to the market on the Wednesday before, I’m going to have to be sure that everything is there. If not, then we’ll change it. I’m not going to be sourcing from anywhere else. I’m sure it’ll be as close to what’s written as possible.”

Linwood’s at Chaminade Resort 1 Chaminade Lane, Santa Cruz, 831.475.5600 (American, Californian) KIRSTEN PONVA, EXECUTIVE SOUS CHEF: “We’re definitely into

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the local farm-to-table style foods.

There’s a salad that I think is going to be really fantastic. It’s with our organic baby greens, and it’s going to have a smoked apple vinaigrette with kettle corn croutons, goat cheese and fresh apples. I think the flavor combination on that is going to be really fun. It’s going to give people a lot of things to taste, more exciting than just regular organic greens that you’d get at a normal restaurant. I’m also really excited about the salted caramel affogato dessert. It’s a classic Italian-style dessert I have an affinity for. It lets me have dessert and coffee in one.

It’s a salted caramel gelato, and you get a shot of espresso with that and a dark chocolate biscotti, and you can definitely pour that over the

top, use your biscotti to eat. It’s like a coffee and dessert in one.”

Louie’s Cajun Kitchen & Bourbon Bar 110 Church St., Santa Cruz, 831.429.2000 (Cajun, Creole) GIOVANNI CAVIGLIA, CHEF: “The pork loin is really good. It’s a nice cut. It’s really nice meat. We top it with cream cheese, crab and green onion and then there’s a Dijon cream sauce that’s nice and rich and creamy.

All the flavors go together really well.

That’s definitely my favorite thing.

It’s more of a fusion type thing,

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Santa Cruz RESTAURANT WEEK * • October – • –

pm

Appetizer Choice of

SautĂŠed Harissa Clams Spicy Andouille Chorizo, Cilantro, Red Onion, Grilled Garlic Crostini

Award-Winning Seascape Clam Chowder Arugula and Citrus Salad Toasted Pumpkin Seeds & Almonds, Orange & Grapefruit Segments, Chevre Fri er, Tarragon–Orange Vinaigre e

EntrĂŠe Choice of

Rosemary Lemon Roasted Organic Chicken Marble Potatoes, SautĂŠed Mushrooms, Spinach, Rosemary-Lemon Bu er Pan Sauce

Braised Boneless Beef Short Ribs Yukon Gold Mashed Potatoes, Roasted Root Vegetables, Cippolini Onions

Pan Seared Corvina Seabass Sun Choke-Celery Root Hash, Bloomsdale Spinach, Sweet Corn PurĂŠe

Dessert Choice of

Crème BrÝlÊe New York Style Vanilla Cheesecake Seasonal Fruit Topping

Apple Crostata Polar Bear Vanilla Ice Cream

RESERVATIONS RECOMMENDED sanderlingsrestaurant.com • ( -

One Seascape Resort Drive, Aptos (Across from Seascape Village on Seascape Blvd.) * Does not include tax, gratuity or beverage

19 but we also have the traditional jambalaya. We have two different kinds of jambalaya. There’s shrimp and crawfish, which is the seafood jambalaya. Then we have more of a meat jambalaya, which has chicken, our own housemade pulled pork and our own housemade Andouille sausage, which we pull and smoke here. It’s almost like a California Cajun sort of thing. One other thing I’m really excited about is our new dessert. It’s like a dessert waffle. We make chocolate chip strawberry waffle, it’s almost like an ice cream sandwich. Ice cream in the middle, and then it’s topped with maple syrup and powdered sugar, then strawberries and blueberries. We’re going to put that on the menu soon.

It’s not on there now, but it’ll be on the Restaurant Week menu.�

Main Street Garden CafĂŠ 3101 N Main St., Soquel, 831.477.9265 (Italian) MAURO ZANELLA, OWNER: “We serve Italian countryside.

What does this mean? It’s mostly housemade. Housemade pasta, the wood-fired pizza. We have a garden in the back of the restaurant where we grow a lot of vegetables that we serve in the dishes we prepare. This month we have kale, we have bell peppers, we have beans. We use all of these ingredients to make Italian dishes. But it’s countryside. It’s not classic lasagna or spaghetti, just housemade pasta. One of the things we’re proud to serve for Restaurant Week for an appetizer is burrata.

Burrata is a fresh mozzarella with a cream, and we serve it with a garlic confit. One entrĂŠe I recommend is the papparedelle. Papparedelle is a large noodle. The noodle is housemade, by hand, that is served with a pork ragu and tomato sauce and pecorino.

We do the wood-fired chicken with cannellini beans and salsa verde.

Salsa verde is a classic for chicken in Italy in the countryside. For dessert is a fennel pollen panna cotta.�

Michael’s on Main 2591 S. Main St., Soquel, 831.479.9777 (American, Comfort Food) MICHAEL R CLARK, CHEF/ OWNER: “We serve cutting-edge comfort food, ‘cutting-edge’ meaning we’re a green restaurant. We recycle everything. We’re sustainable with the Monterey Bay Aquarium for our seafood. We use organic products. We have four farmers that grow for us.

We’re very strong in organic products.

The most important thing about us is the quality of our product. That turns out the best food. Getting back to what comfort cuisine is: pot roast, mashed potatoes and gravy, salmon rolled in pistachios with a mint vinaigrette on a bed of mushroom risotto. It’s just fun food. Our house salad is totally organic spring mix, apples with candied pecans and cranberries with tarragon vinaigrette. The other one that we’ve done different this year is that we’re doing our calamari. Then we have two dipping sauces. We have what we call our grilled bistro filet, which is a special cut of beef. It’s not a filet. It’s really more of a bistro filet. The meat has a little bit more flavor to it. It has wild mushroom and zinfandel sauce. It’s topped with Point Reyes bleu cheese. Of course I have the pistachio crusted salmon with the mint vinaigrette with the wild mushroom risotto. Then we have spinach artichoke ravioli with an asiago sauce and sun-dried tomatoes.�

Oak Tree Ristorante 5447 Hwy 9, Felton, 831.335.5551 (Italian) SEBASTIAN NOBILE, CHEF: “The most important thing about the restaurant is that we make everything from zero. We make homemade breads, homemade pastas. We make sauces, jams, spices, everything right here. What’s important for us is the quality of the ingredients, and the quality of the food. We are very different than everyone else that does pasta because we do all the

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ANTONIO GOMEZ, SEVERINOS pasta right here. I always put on the menu homemade pasta because there is a big difference, the pastas that we do, the raviolis. That’s my goal with people, to see the quality of the pasta, homemade and cooked right in the moment. We are offering the wild mushroom ravioli (agnolotti ai funghi) for Restaurant Week. I make it traditional with butter and sage.”

Pearl of the Ocean 736 Water St., Santa Cruz, 831.457.2350 (Sri Lankan) AYOMA WILEN, OWNER/ EXECUTIVE CHEF: “We do authentic, organic Sri Lankan cuisine.

It’s very unique. It’s not like Indian or Thai food. It’s a very unique cooking

style. We don’t curry the food. The spice mix we are using and Indians are using are totally different. I created this food not only for Sri Lankans, but for other people to see.

We have a garlic dip and a paan. It looks like it’s Indian naan, but it’s so soft. It’s an unbelievable texture, so soft. I’m offering spring rolls; people really like it, the avocado and the carrots, the way I make the chutney sauce, mango. I make it here. People eat spring roll from Thailand with peanut sauce—this isn’t like anything they’ve ever experienced before.

The other thing I’m offering is a kale salad. It has pear, strawberries, caramelized onions, walnuts and pomegranate seeds. It’s unbelievable.”

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Red Restaurant and Bar 200 Locust St., Santa Cruz, 831.425.1913 (American) JOSH HARRIS, EXECUTIVE CHEF: “We use organic and sustainably farmed produce. All of our beef is all-natural, grass-fed, freerange. We strive for a kind of casual elegance. We like to do fine-dining style food. We understand that it’s Santa Cruz, though. There are a lot of people that want to be casual. I’m very excited about our ravioli. It’s a vegan entrée. We don’t necessarily showcase vegan food, but we make a point of providing that. We don’t say vegan on our menu or anything like that.

It’s ancho chile and coco pasta and stuffed with herbs and pistachios. It’s going to be fairly rich. It’ll have a nice thick creamy sauce. Instead of adding cream, we’re going to use olive oil, and it has the same texture as cream sauce. It’s an interesting technique that I picked up from a chef that I know, and it works wonders. I’m

excited about our duck. We’re getting really nice duck. All of our meat is really high quality. I’m always excited about the poultry that we serve.”

Ristorante Italiano 555 Soquel Ave. #150, Santa Cruz, 831.458.2321 (Italian) ERNESTO GARCIA, HEAD CHEF: “What we have on the menu this time is lobster cioppino. We mix together different seafood in marinara broth. It’s going to be with lobster, clams, mussels, shrimp, scallops and Alaskan cod. That’s a lot of seafood. I wanted to do something I know people like. We put it together in a marinara broth, we cook it like that in the broth. We serve it with a little bit of pasta. We also are going to have a charbroiled New York steak. The third dish is going to be vegetarian. It’s a combo plate with eggplants, cannelloni and spaghetti Margherita.”

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Sanderlings 1 Seascape Village, Aptos, 831.662.7120 (American, Seafood) KARL STAUB, EXECUTIVE CHEF: “We just changed our menu, so this is just a synopsis of some of the new items we have on there.

Starting off on appetizers, we have harissa clams, so we have Andouille sausage. It goes with some cilantro in there. It’s got a little bit of heat to it. It’s a really nice hearty type of autumn winter dish. It’s basically regional, coastal California. Also, the boneless short ribs that we have, they melt in your mouth. It’s really a nice, great dish that we feature. It’s a very long braise that we do with the root vegetables, wine and aromatics. A great dessert of course is our crème brulée. It’s fantastic, done in-house.

And we do an apple crostata, which is like a rustic apple pie.”

Severino’s Bar & Grill 7500 Old Dominion Ct., Aptos, 831.688.8987 (American, Seafood) ANTONIO GOMEZ, CHEF: “We have a lot of good steaks and meat.

The skirt steak pasta, we call it pasta bisteka. It’s a really good item. It’s a marinated angus skirt steak, really tender. We charbroil it. We put it over a linguini pasta with a creamy sauce. It’s really a rich creamy sauce, like a blue cheese Roquefort. People love it here. We used to have it on the menu a long time ago. We took it off to switch the menu. It seemed like people missed it. There’s other pastas with skirt steak, but we do our own version. We’re also doing a cioppino.

Everybody has their own version, some of them a little different than others. There’s a good variety of seafood on ours. We do a prawn fumé with prawn shells, our own tomato sauce on it. That’s another good dish. I would say our sauce is what makes it special. We use really good tomatoes to make the sauce and we use prawn shells like a lot of people use fishbones—I like to use the prawn

shells for stock. That’s what makes the difference in our cioppino. Some other places do big batches, and serve it like that. We do all of ours by order.”

Soif Wine Bar 105 Walnut Ave., Santa Cruz, 831.423.2020 (American, Californian) SANTOS MAJANO, EXECUTIVE CHEF: “We are farm-to-table. We have a soup that’s butternut squash and apples. Because it’s fall, we are doing butternut squash, ’cause that is in season. We get the apples from Watsonville. We do that with goat cheese and pepitas. That is in the soup. The squash is from farmers’ markets. We want to taste where we’re getting everything. Also we have the pork shoulder with tagliatelle and root vegetables. That is something that has meat. We’re also doing gnocchi.

That one is kabocha squash. It is a winter squash and it only comes out right around now. That we’re going to do a little butter with fresh herbs.

We’re going to top that with roasted mushrooms and a little bit of cheese, and some arugula that we’re getting from a local farm. We’re trying to make it a little more interesting, just using the local ingredients.”

Stonehouse Bar and Grill 6001 La Madrona Dr., Santa Cruz , 831.440.1000 (California, American) EDUARDO MACOTTO, EXECUTIVE CHEF: “We’re trying to be sustainable. We’re conscious in what we use. That’s the direction we want to go, trying to be more organic, more sustainable and conscious, you know, with the kind of seafood and chicken we get. The grilled asparagus salad is a great dish.

This is, again, local farmers. I have fresh raspberries, and I have a fresh raspberry vinaigrette. So a very light dressing, all natural, I think it’ll be a great touch for the salad. I’m also really excited about the beef skewers,

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CROW’S NEST and beer and cheddar cheese fondue.

The flavors that we use to marinate the beef, and the flavors that we use in the fondue are very unique. We use the brown ale with the cheddar cheese fondue, fresh herbs, and everything combined together makes a great fondue.”

Suda 3910 Portola Dr., Santa Cruz, 831.600.7068 (American, California) ANTHONY DIAS, HEAD CHEF: “We’re doing a grilled vegetable lasagna. It’s all in-house. We roast the vegetables. The lasagna I’m excited about, because all the vegetables are coming from our farm. We have a farm out in Corralitos, it’s all organic vegetables; I go out and select them and deliver them that day. It’s

a variety of vegetables: zucchini, squash, eggplant, and we make our own marinara. We make our own pesto with ricotta cheese. It’ll come from our farm as well. It’s organic and super fresh. I’m super excited about that one. There’s definitely going to be zucchini and squash every day, then we’ll see what’s out there and what’s available at the farm.

We’re happy with the whole menu.

All the desserts we’re doing this year are in-house. We do a seasonal cheesecake that we just put on our menu. We’ll be doing probably different cheesecakes throughout the week. What we’re doing is little mini, individual cheesecakes. We’ll run maybe a blueberry cheesecake a couple days and change it up, whatever’s available. We get a lot of the berries from the farm as well—

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strawberr strawberries, b ies, b blackberries. lackberrries. T The he fis fish h w try tto ok eep llocal ocal as w ell. W e’ll h ave wee try keep well.

We’ll have grilled gr illed season seasonal al fis fish, h, w which h hich w wee d do o all th e, so w a dk eep iitt all thee tim time, wee tr tryy an and keep llocal. ocal. W We’re e’re all abou about ut th that.” hatt.”

The Point Chop C House & Lou Lounge unge 3326 P Portola ortola Dr., San Santa nta Cruz, 831.476.2733 (Steakhouse) BRIAN MANLEY, KITCHEN K It’ss a ssteakhouse, with MANAGER: It’ teakh e ouse, wi th comfort liked add spices com fo ort ffood. ood. I lik o ed tto o ad d spi ces and things up little bitt wi with an d mix thin gs u p a li t e bi ttl th different flavors from around thee dif ffeerent fl avo ors fr om ar ound th world. thee sir sirloin, French w orld. On th loin, iitt is F rench mixed with more off a Calif California mix ed wi th m ore o C fo ornia sstyle. tyyle. thee top sirloin with balsamic I did th top sir loin wi t ab th alsamic and with thee rred onions an d sshallot hallot gglaze laze wi th th ed oni ons and bleu It’ss ggot herbs, an db leu ccheese. heese. It’ o h ot erbs, ggarlic, arlic, balsamic vinegar, fresh olive sshallots, hallots, b alsamic vin e arr, fr eg esh o live virgin olive oil.

It’ss a li little oil, eextra xtra vir gin o livve oi il. It’ ttle and It’ss An Angus baseball ttangy angy an d ssweet. weeet. It’ ngus b aseball cut.

Wee h have great creme brûlée. cu t. W ave a gr eat cr eme b rûlée. It has little bitt o off an or orange liqueur, h as a li ttle bi a ge liqu an eurr, which little bitt o off a ttwist. gives w hich is a li h ttle bi wis w t. It giv vees

iitt a little little sweet sweet orange orange flavor flavo or in th ere, there, w hich is n ice.” which nice.”

Tyrolean T yrole y ean Inn 9600 Hwy y 9, Ben Lomond, 831.336.5188 831.336.51 188 (German)) GREGORY Y MAGNUSSON, CHEF: “We do comfort home “W We d o Bavarian Ba ava arian sstyle tyyle com fo ort h ome cooking, traditional.

Wee ar aree coo king, g vvery eery tr aditional. al W selecting the traditional [for se lecctin t g th he tr aditional ffavorites avor o ites [f fo or Restaurant Week], thee on ones that aree R estauran nt W eek], th es th at ar most popular, thee bigg biggest sellers with m ost po pu ularr, th est se llers wi th would say thee ggoulash our clientele. clien ntele. I w ould sa o ay th oulash contender.

It’ss p paprikais an eexcellent xccelllen nt con tenderr. It’ aprikabased, cook b ased, tomato-based. tom mato-based. We We don’t don’t coo k out off can canss or p packages.

What we’re ou ut o ackages. Wh at w e’re offering off th thee lin linee pi picks off o ffeering is th tthee ttop op o cks o what w hat our customers cu ustomers appreciate, apprecia ate, like like Holzfäller Pfanne. pork cutlets H olzffä äller P fann a e. It is por rk cu utl t ets off boneless pork It’ss ser served o ff a b bon eless e por k lloin. oin. i It’ veed d with onions, mushrooms, bacon wi th oni on ns, mus hrooms, b acon and with little bitt o off spi spice an d ttomatoes, omatoes, o wi th a li ttle bi ce added into That’s one.

It’ss ad ded in to iit.t. T hatt’s a vvery er e y ttasty asty on e. It’ basically pork It’ss Bavarian, b asically ttwo wo por k chops. chops. It’ Ba avar a ian, southern German.

Most off our so sou utthern n Germ an. M ost o entrees from thee sou southern en trees ttend en nd tto o be fr om th uth t ern They little bitt fr from Italy, rregion. egion. T hey e ttake ake a li ttle bi om It aly,

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a little bit from France, because when you’re down in that part of Germany, you’re within an hour of either border.

So we have lighter sauces than, say, in the northern German parts, and pastas and things like that, which we do. The other dish we’re offering is the Jägerschnitzel. That is pork cutlets in a creamy mushroom sauce. That is served with the German noodles and vegetables. The appetizers? I think the most popular one is called the Würstelgrösti, which is a variety of sausages, onion, bell pepper and tomato. For dessert we have the Apfelstrudel, which everyone loves.

That’s the most popular dessert we have.”

Zelda’s on the Beach 203 Esplanade, Capitola, 831.475.4900 (American, Californian) JILL EALY, GENERAL MANAGER: “Our ceviche is delicious. We use a tilapia and

shrimp. It’s a citrus marinade.

It has mango in it—fresh diced mango. It has lots of cilantro. It’s very fresh and tasty. We’re doing the charbroiled mahi mahi, flat iron steak and chicken piccata.

I tried to pick one from each, a seafood, chicken and steak, to have something for everyone. Out of those three, I would say I like the steak. I love steak. It’s a flat iron steak with mashed potatoes and it has an herb butter. I love chicken piccata, too. It’s really good with the capellini. Our best seller would be the mahi. A lot of people that come to the Bay want to come to the ocean and have fish. We have steaks, pastas, chicken. We definitely focus on seafood. For dessert, it’s probably our bread pudding that’s tastiest. We make it in-house. It has a bourbon caramel sauce. Very tasty.

We also have a lava cake and a key lime pie.”

O C TO B E R 2 - 8 , 2 0 1 3 S A N TA C R U Z R E S TA U R A N T W E E K . C O M

A@

15 Cruz, 831.621.6161.

Various Santa Cruz County Bank Locations Bank Arts Collaborative.

Down on the Farm: Seven local artists whose work represents the beauty of simple life on the farm.

Mon-Thurs, 9am-5pm, Fri 9am-6pm. Thru Jan. 3. Free. n/a, Santa Cruz.

LITERARY EVENTS Author Event: Hannah Kent A reading and discussion with the author of Burial Rites, a novel inspired by the true story of a young woman awaiting execution in Iceland. Sat, Oct 5, 7pm.

Bookshop Santa Cruz, 1520 Pacific Ave, Santa Cruz, 831.423.0900.

Storytime Former Shakespeare Santa Cruz actress Billie Harris and Book Cafe manager Jill Rose perform animated readings of children’s stories. Mon, 11am. Capitola Book Cafe, 1475 41st Ave, Capitola, 831.462.4415.

NOTICES Ayurvedic Bodywork A 5-hour worksop in Ayurvedic techniques including Abhyanga massage training. Sat, Oct 5, 2-4 and 6:30-9:30pm. $45. Divinitree Yoga, 1043b Water Street, Santa Cruz, 831.421.0518.

Baby Feeding Circle A chance to relax, feed your baby and chat with other new mothers. Open to all mothers and babies.

Mon, 10:30-11:30am. free.

Luma Yoga & Family Center, 1010 Center St., Santa Cruz, 831.325.2620.

Beat Sanctuary A dance class for exploring authentic movement as connection, exercise, prayer and spiritual practice. Wed, 7:30-9:15pm. $15. A weekly class for exploring exercise and spirituality through dance. Wed, 7:30-9:15pm. $15. Santa Cruz Yoga, 402 Ingalls Street, Santa Cruz, 585.278.0080.

Clutterers Anonymous A free weekly 12-step meeting for those frustrated with too much clutter and not enough room. Fri, 5:30pm. Free.

Sutter Maternity and Surgery Center, 2900 Chanticleer Ave, Santa Cruz, 831.359.3008.

Computer Coaching Basic computer help for adults: Emailing, searching the internet, creating passwords and more.

Sign up for 30-minute

A Course In Miracles Study Group A weekly meeting on learning how to forgive and live in peace. Drop-ins are welcome. Thu, 7-9pm.

The Barn Studio, 104b Park Way South, Santa Cruz, 831.272.2246.

Dog Hikes Santa Cruz International Dog Owner’s Community hosts a weekly one-hour, easy hike along the beach for dog lovers and their pets. www.newdogsintown. com Mon, 8:45-9:45am.

Free. Aptos Beach staircase, 1049 Via Palo Alto, Aptos.

Eating Disorders Resource Center Meeting Groups will be led by Kimberly Kuhn, LCSW and Carolyn Blackman, RN, LCSW. First Fri of every month, 6-7:30pm. Sutter Maternity and Surgery Center, 2900 Chanticleer Ave, Santa Cruz, 408.559.5593.

Fatherhood Class A monthly dads’ class supporting men in taking an active hand in parenting babies and children. First Mon of every month, 7-8pm. $5-$10 suggested donation.

Luma Yoga & Family Center, 1010 Center St., Santa Cruz, 831.325.2620.

Figure Drawing Weekly drawing from a live model, facilitated by Open Studio artist Richard Bennett. Mon, 7-10pm. $16.

Santa Cruz Art League, 526 Broadway, Santa Cruz, 831.426.5787.

Grief Support A lunchtime drop-in support group for adults grieving the death of a family member or friend. Fri, noon-6pm. free831.430.3000. Hospice of Santa Cruz County, 940 Disc Drive, Scotts Valley.

Insight Santa Cruz

NAACP Santa Cruz Membership and Leadership Outreach Effort Members of the community are invited and encouraged to attend meetings of the NAACP Santa Cruz County Branch #1071. First Mon of every month, 7:30pm.

Progressive Missionary Baptist Church, 517 Center St, Santa Cruz.

Narcotics Anonymous 12-Step support for families affected by drug addiction.

Sundays 6:30-8pm at 2900 Chanticler Ave., Santa Cruz; Tuesdays 7-8:30pm at 7200 Freedom Blvd., Aptos; Fridays 6:30-7:45pm at 3190 Glen Canyon Rd., Scotts Valley. Email saveyoursanity@aol.com for more information. Sutter Maternity and Surgery Center, 2900 Chanticleer Ave, Santa Cruz.

Overeaters Anonymous A 12-step support group for those who wish to recover from compulsive eating.

Sundays 9-10:15am at 2900 Chanticleer Ave, Santa Cruz and 4-5:15pm at 115 South Morrissey, Santa Cruz.

Mondays 12:15-1:15pm at 420 Melrose Ave, Santa Cruz and 7-8pm at 4951 Soquel Drive, Soquel. Tuesdays 12:15-1:15pm at 420 Melrose Ave, Santa Cruz.

Wednesdays 10:30-11:30am at 1335 Seabright Ave, Santa Cruz; noon-1pm at 49 Blanca Ln #303, Watsonville; and 6:30-7:30pm at 335 Spreckles Dr, Ste. A, Aptos.

Thursdays 1-2pm at 301 Center St., Santa Cruz.

Fridays noon-1pm at 49 Blanca Ln, #303, Watsonville and 12:15-1:15pm at 225 Rooney St., Santa Cruz.

Saturdays 9-10am at 532 Center St, Santa Cruz and 11am-noon at 75 Nelson St, Watsonville. 831.429.7906.

Meditation sits, talks and discussions every day of the week. Learn the formal practice of meditation and engage with a community dedicated to reducing suffering by cultivating compassion. Visit www. insightsantacruz.org for specific times and more information. Ongoing.

Insight Santa Cruz, 1010 Fair Avenue, Suite C, Santa Cruz, 831.425.3431.

Paleo Desserts

Living with Alzheimer’s

Postpartum Health Circle

A talk by licensed nutritionist Rebecca RovayHazelton and naturopathic doctor Holly German about the Paleo diet, with demonstrations about how to make “healthified” sugar-free desserts. Tue, Oct 8, 6-7:30pm. $25. New Leaf Market Westside, 1101 Fair Ave, Santa Cruz, 831.426.1306x0.

A three-part workshop series for families coping with the early stages of Alzheimer’s Disease.

Register by phone or email: iglatt@alz.org. Thu, Oct 3. Free. Alzheimer’s Association, 1777A Capitola Rd, Santa Cruz, 800.272.3900.

A weekly community circle offering support and information about postpartum changes for mothers. Wed, 1:30-2:30pm. $5-$10 donation. Luma Yoga & Family Center, 1010 Center St., Santa Cruz, 831.325.2620.

Miracle Working

Led by Bonnie Eskie, MFT. Tue, 10-11am. $10-$12.

Louden Nelson Community Center, 301 Center St, Santa

Spiritual teacher Dominique Free leads a weekly

17

class on cultivating the consciousness to heal, overcome, succeed and create miracles. Thu, 7-8pm.

Conscious Lounge, 1651A El Dorado Av @ Capitola Rd, Santa Cruz, 831.359.0423.

O C TO B E R 2 - 8 , 2 0 1 3

Events

sessions at the front desk.

First Sun of every month, 1-4:30pm. Free. Santa Cruz Central Branch Library, 224 Church St, Santa Cruz, 831.427.7700x7635.

Qigong Flow

SATURDAY 10/5

Hot Rods on the Beach This 13-year-old festival brings out the best in vintage cars to San Lorenzo Park and raises thousands of dollars each year for charity. All proceeds go to scholarship fund of the Santa Cruz Police Officers Association. 9am-5pm. Free.

Cruz, 831.515.4144.

Serenity First— Pagans in Recovery A 12-step meeting with a Pagan flair where guests are free to discuss their nature-based, goddesscentered spiritual paths.

Sun, 7pm. The Sacred Grove, 701 Front St., Santa Cruz, 831.428.3024.

State Parks Talk A talk by California State Parks Director Major General Anthony Jackson: “Next Steps for State Parks.”

Sat, Oct 5, 1-3pm. $35. Año Nuevo State Reserve, New Years Creek Rd, Pescadero, 650.593.3281.

Support and Recovery Groups Alzheimer’s: Alzheimer’s Assn., 831.464.9982. Cancer: Katz Cancer Resource Center, 831.351.7770; WomenCARE, 831.457.2273.

Candida: 831.471.0737.

Chronic Pain: American Chronic Pain Association, 831.423.1385. Grief and Loss: Hospice, 831.430.3000.

Lupus: Jeanette Miller, 831.566.0962.

Men Overcoming Abusive Behavior: 831.464.3855. SMART Recovery: 831.462.5470.

Trans Latina women: Mariposas, 831.425.5422.

Trichotillomania: 831.457.1004. 12-Step Programs: 831.454.HELP (4357).

The Ironic Family A support group for hemochromatosis, featuring

a talk by Dr. Neal Barnard.

Sat, Oct 5, 10am. Free.

De Anza Mobile Home Park Clubhouse, 2395 Delaware Ave, Santa Cruz, 831.423.5542.

The Speaker’s Gym Instructor Noel Murphy provides leadership coaching and public speaking skills every week. www.thespeakersgym.com.

Wed, 7-9:30pm. Discovery Gym, 75 Mt. Hermon Rd., Scotts Valley, 831.238.1234.

War Crisis Conference Speakers and discussion around current events, history, and avenues for action both locally and globally. Wed, Oct 2, 7pm.

Free/donation. Live Oak Grange, 1900 17th Ave, Santa Cruz, 831.708.8626.

Yoga Instruction Pacific Cultural Center: 35+ classes per week, 831.462.8893. SC Yoga: 45 classes per week, 831.227.2156. TriYoga: numerous weekly classes, 831.464.8100.

Yoga Within at Aptos Station, 831.687.0818; Om Room School of Yoga, 831.429.9355; Pacific Climbing Gym, 831.454.9254; Aptos Yoga Center, 831.688.1019; Twin Lotus Center, 831.239.3900. Hatha Yoga with Debra Whizin, 831.588.8527.

Zen, Vipassana, Basic: Intro to Meditation Zen: SC Zen Center, Wed,

5:45pm, 831.457.0206.

Vipassana: Vipassana SC, Wed 6:30-8pm, 831.425.3431. Basic: Land of the Medicine Buddha, Wed, 5:30-6:30pm, 831.462.8383.

Zen: Ocean Gate Zendo, first Tue each month 6:30-7pm.

All are free.

$5-$25, sliding scale. Santa Cruz Museum of Art and History, 705 Front St, Santa Cruz, 831.429.1964.

and row crops. First Sun of every month, 2-3:30pm.

Free. UCSC Farm and Garden, UCSC, Santa Cruz, 831.459.3240.

UCSC Farm Tours Learn about organic farming while visiting greenhouses, orchards

AROUND TOWN Comedy Showcase A new comedy showcase hosted by DNA featuring a different Bay Area headliner each week. Tue, 8:30pm.

Free. Blue Lagoon, 923 Pacific Ave, Santa Cruz, 831.423.7117.

Diversity Center Gala Dining, drinks, dancing, a silent auction and casino gambling tables, plus magical surprises. Sat, Oct 5, 7-11pm. $75-$150. Santa Cruz Museum of Art and History, 705 Front St, Santa Cruz, 831.425.5422x109.

Mole & Mariachi Festival Mole made by local chefs, plus live music, drinks and kids activities. Sat, Oct 5, 11am-4pm. Mission Adobe, 144 School St, Santa Cruz, 831.425.5849.

Reskilling Expo Choose from 24 classes on sustainable skills such as beekeeping, fruit tree care, rainwater catchment, as well as topics like understanding money and moving beyond capitalism.

Sun, Oct 6, 10am-4pm.

San Francisco’s City Guide

Father John Misty Dude who drummed for Fleet Foxes says screw it, goes solo, is more interesting than Fleet Foxes. Oct 3 at Slim’s.

Conor Oberst The sensitive young teen, grittier now in his twenties, can still turn a phrase like a ’74 Dodge.

Oct 5 at the Fillmore.

Dave Holland’s Prism The master bassist leads group with adventurous drummer Eric Harland and TV’s Kevin Eubanks. Oct 6 at SFJAZZ Center.

Pet Shop Boys Andrew Sullivan’s favorite band sets dancefloor alive with hits old and new. Oct 5 and 7 at the Fox Theater.

Iceage Teenage Norwegians play methodical noise while frontman Elias Bender Ronnenfelt writhes. Oct 9 at Rickshaw Stop.

More San Francisco events at www.sfstation.com.

O C TO TO B E R 2 - 8 , 2 0 1 3

18

AE E!!

PARSONS’ PROJECT Left to right: Eric P Parson, a arson, leader of Skinny Ricky Casual Lavender Kashino. and the Casu ual Encounters, Rachel Lavend der and Stephanie K a ashino.

Close Clo ose En Encounters ncountters

Skinn Skinny ny Ricky Rick ky b brings rin ngs hi his is rraw, aw, thr throwback rowback soul soun sound d tto o Ar A Aromas’ ro omas’ second secon d ann annual nual Sh Shake, ak ke, Ra R Rattle atttle an and dR Roll oll BY B AARON CARNES S

E

ric P ric Parson’s arrson’s curr current en nt eig eighthtpi ece, ’60s-inspired ’ ’60s-in spirreed soul b and, piece, band, Ski Skinn ny Ri icky k and and the th he Casual Casu ua all Skinny Ricky Encounters, Encoun nters, plays plays pretty pretty much much the the exact exa acct opposite opposite of of the the music music that that he he was was a writing wrriting while wh hile attending att t ending UCSC UCSC eight eight years yeears ago. ag go. As a student student in the the music music program, program, he he not not only onlly deconstructed decconstructed every eveery nuance nua ance of of every eveerry note, note, he he played playeed all those those complex complex musical musiical arrangements arrra angemen ntts alone. alone.

“That’s musical “That’t s a rreally ea ally incomplete incomplete musi cal experience, experience, to to just just record record by by yourself, yo ourself, at at home,” home,” Parson Parsson says. sa ays. “I love lovve the the music music program. program. It meant mean nt everything eveerytthing to to me, me, but bu ut I decided decided to to swing swing the the pendulum pendulum in the the other other direction, diireccti t on, and and go go from from the the more more intellectual, in ntellecctu t al, theoretical theoretical side side to to a more more intuitive, in nttuitivve, feeling feeeling side side of of things.” things.”

Parson Parson had had contemplated contemplated sstarting tarting a soul band band for fo or a while, wh hile, but bu ut it it wasn’t wasn’t ’til ’til he he was was prodded prodded by

by KPIG KPIG DJ DJ “Sleepy” “Sleepy” John John

Sa Sandidge andidge to to p play lay on his show show “P “Please leasse Stand By,” which Parson had St tand By y,,” w hich P h arson h ad been engineering since that hee ggave en ngin i eerrin i g on sin i ce 2007, th hat h ave iitt a sshot. hot.

“Hee didn didn’t know that had “H n’t eeven ven e kn ow th at I h ad a degree music, don’t boast d e ee in musi egr c, because I d on’t boa ast about that kind off sshit,” Parson says. ab bou ut th at kin do hit,” P arson sa ays. s justt llearned quickly say “I jus earned qui cklly tto o sa ay yyes ees tto o opportunities that someone o pportunities th at som eone eelse lse is giving gi iving yyou.” ou.” o The problem with agreeing T he p roblem wi th agr eeing to to bring brin i g his hi is band band onto on nto Sandidge’s Sandidg gee’s show show was was that that hee didn didn’t band. hee ggot h n’t havee a b and. So h ot on th tthee phone with musician friend hee p hone wi th eevery ver e y musi cian fr iend h could of.

The was band co ould think o f. T he rresult esult w as a b and Parson dubbed “Skinny Ricky and P a arson d ubbed “Skinn ny Ri cky an d th tthee Best Policy,” which was Eric Parson Be est P olicyy,,” w hich w h as Er ic P arson on o and friends backing up vvocals o ocals an d ffour our fr o riends b acking him mu p guitar, bass, drums and keys.

They on n gui tarr, b ass, dr ums an dk eys. T hey e wrote and performed ’60s-inspired w wr ote an d per rform o ed ttwo wo ’60s-in spired soul originals.

Listeners so oul or iginals. Lis teners lloved ovved e iit.t.

was that inspired It w a as this eexperience xperriencee th at in spired Parson actual band.

Since P arson tto o fform orm o an ac ctu t al a b and. Sin ce the Bestt P Policy were with th he Bes olicy w eere all ll ttoo oo busy b wi ith h other projects, hee qui quickly oth er p rojecctts, h ckl k y ggot ot on Craigslist and new bandmates, Cr aigslist an d ffound o ound n ew b andmates, including backup singers and horn in cluding b ackup sin gers e an dah orn section.

Hee call called thee b band, “Skinny sec tion. H ed th a d, “Skinn an ny Ricky and thee Casu Casual Encounters”—a Ri cky an d th al En ncoun nters”—a out, off course course,, tto Craigslist sshout hou ut ou utt, o o Cr C aigslist iitself. tself.

The idea play specifically T he id ea tto op lay spec cifically ’60s-style sound camee abou about ’60s-s tyyle soun d cam a ut because over thee p past couple Parson ov ver e th ast cou ple yyears eea ars P arson had had already with alr ead dy ffallen all a en in llove ovve wi ith ’60s soul music, particularly thee llesser-known musi c, p arrtticularrly th esser-know wn artists. blog ar tists. His obsession obsession yielded yiielded a b log called “Old Music,” where he’d call ed “O ld Soul Musi c,”” w here h e’’d finds with thee w world. sshare hare all his rrare are fin ds wi w th th or o ld. was thee p process off o obsessively “It w as th rocess o bsessivvely digging through find thee diggin g thr ough rrecordings ecorrd dings tto o fin d th cooll soul rrecordings that people didn’t coo ecordings th at peo ple didn n’t know. kn ow. I ffound o ound that that material mater erial far far a more more

interesting than thee m material that was in nteresting th an th aterrial th at w as coming out ou ut o ax an d Atl antic. T he coming off St Stax and Atlantic.

The best material material i is usually usually like like one one of of two two best singles th at som ude rrecorded, ecorrded, and and singles that somee d dude thatt’s all h eveer did. It goes goes d eep. It’ that’s hee ever deep.

It’ss really im po ortant, hig gh-quality musi c. really important, high-quality music.

It’s just just a p a to ar ow,,” P arson sa ays.

It’s part off m mee n now,” Parson says.

S ny Ri cky an d th al At firs first,t, Skinn Skinny Ricky and thee Casu Casual Encounterss—w who will headline headline the the Encounters—who second ann nual “Sh ake, Rattle Ra atttle an dR oll” second annual “Shake, and Roll” eveent a o as Gr om ange on Sa atturrday, event att Ar Aromas Grange Saturday, Occt.t 5, a fundraiser fun ndraiser ffor o or An zar High Hig gh that that Oct. Anzar also ffeature eea atture Los M orros d TO will also Morros dee G GTO and th Atomi o c Aces—p layeed m ostly and thee Atomic Aces—played mostly covveers (obscure (obsscure on es, o ut covers ones, off course), bu but they gradually graduallly wr ote se eveeral or riginals. they wrote several originals.

They ar ow a nt w here thr eeThey aree n now att th thee poin point where threefo ourths of of th ttheir eir set is original original m aterial. fourths material.

P arson use es his eextensive xtensivve kn owledge o Parson uses knowledge off soul tto o pulll bi ts o uence from from eevery ver ey bits off infl influence rregional egional vvariation aria ar attion th at w as a h appening that was happening in th ough b d llarge, arge, th ey thee ’60s, th though byy an and they p lay d ow wn-t - empo b allads. P arson h as play down-tempo ballads.

Parson has a surp risin ngly in ntense, soul ful b aritone surprisingly intense, soulful baritone vvoice—particularly oice—parti o t cularly ffor o or an o bsessivve obsessive rrecord ecord co llec ector/music th eory sstudent. tuden ntt. collector/music theory T here are are hints h ts of hin of his kn owledge o There knowledge off musi eo ory in th angemen ntts, bu ut musicc th theory thee arr arrangements, but th oovve o eeeling. thee gr groove off th thee musi musicc is all ffeeling.

By an d llarge, a ge, th ar tists in th and thee ar artists thee ’70s, h hee ffeels, eeels, lost lost a llot ot o at rrawness. aw wness. off th that “A llot ot o tthee m ajor gr oups ggot ot off th major groups ccheesy heesy an d kin do veerrdone. T he ’70s and kind off ov overdone.

The h appened, you you o kn ow? Y o ou had had T oweer happened, know?

You Tower o ower an nd Ear th W ind an dF ire off P Power and Earth Wind and Fire w here everything eveerrytthing got got su per cr azyy, like like where super crazy, ttop-tier op-tier p recise e by studio studio musi cians,” precise by musicians,” P arson sa ays.

Parson says.

Curr en nttlly, Skinn ny Ri cky an d th Currently, Skinny Ricky and thee Casu al En c coun ters ar pleting Casual Encounters aree com completing th eir d ebu ut album, w h hich will h ave 10 their debut which have or iginal son ngs. P arson h as a pplied his original songs.

Parson has applied en gineerrin ng sskills kills tto o th rojecctt, an d is engineering thee p project, and rrecording ecording iitt himse lf, ttoo. oo. himself, “It is a llot ott o o ork tto o pu ut on yyourself, o ourself, off w work put bu ut so ffar a ar sso o ggood, ood, an d I’m p leased wi th but and pleased with th esulltts,,” P arson sa ays. thee rresults,” Parson says.

Skinny y Ricky and the Casuall Encounters

Aromass Grange, Aromas Grange, Aromas Aromas Sat, Sa t, Oc Oct. ct. 5, 6pm

S A N TA CRUZ

ART LEAGUE

MIDNIGHTS

?J

@ THE DEL MAR sponsored by

DEL MAR THEATRE 1124 PACIFIC AVE. SANTA CRUZ

FRIDAYS & SATURDAYS

$6.50 TICKETS Open Studio Preview

10/4 & 10/5 11:59PM

Sept. 28 - Oct. 20 Coming Soon!

Luck of the Draw

Preview: Nov. 30 - Dec. 8 Drawing & Reception: Dec. 8, 2:45

New Ongoing Classes start week of Oct. 27th & Weekend Workshops online:

www.scal.org

526 Broadway Santa Cruz, CA 831-426-5787

Wed.-Sat.,12-5 / Sun. 12-4 1st Fri., 12-9 Picture by Maggie Hellmann

94 Years of Imagination

SECRET FILM FESTIVAL PRESENTS:

SPECIAL MOVIES FOR SPECIAL PEOPLE

10/4 & 10/5 11:15PM $6.50

EUROPA REPORT

“DELICIOUS IN EVERY WA WAY!” AY!” -Film Journal International

FRIDAY NIGHT

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DINNER PRIZES! (PG-13)

CELEBRATE SANTA CRUZ RESTAURANT WEEK with w A TASTY TAS A TY MO MOVIE VIE TRE TREAT! AT T!

STARTS S TA AR RTS FRIDAY FRID DAY 10/4 10/4 0

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O C TO B E R 2 - 8 , 2 0 1 3

WWW.THENICK.COM

O C TO TO B E R 2 - 8 , 2 0 1 3

20

IN TENTS MUSIC Electropop duo Houses teams with Amp Live at Crepe Place.

THURSDAY THUR RSD AY 110/3 0/ 3

YELLOWJACKETS YELLOW WJACKETS From their debut From debut album in 1977 1977, 7, to their latest rrelease, elease, the th he YYellowjackets eellowjackets have made jazz radio ground. radio their stomping gr ound.

Throughout their oughout thei Thr ir 30-something years of standards, challenging jazzz standar ds, their sound has soldiered on—resulting evolved, but sold diered on—r esulting in 17 Grammy Gr ammy nominations nominaations and two wins. The ever-changing lilineup ineup of band members has settled, once again settl ed, to welcome a new bassist Pastorius Felix P astorius with w their 2013 smooth jazz album A Rise in the Road, a nod to post-bop with some harder hardeer numbers and smooth, understated solos. soloos. Kuumbwa; Kuumbwa; $25 adv/$28 door; 7pm & 9pm.

9pm m. (Anne-Marie Harrison) Harrison)

FRIDAY FR ID AY 110/4 0 /4

ALLAH ALLAH-LA’S H-LA A’’S + JACCO O GARDNER Put on your ffinest ineest paisley and velvet ensemble for for this this one, kids; we’re we’re about psychedelic to get all psyche edelic ‘60s with two of the

darlings underground. da arlings of today’s under ground. Hailing from fr o LLos om os Angeles, the Allah-Las is a ffourourrpiece draws generously from pi ece band that dr aws gener ously fr om the Kinkss th he musical well of the Zombies, Kink and Gardner an nd other British Invaders. Jacco Gar dnerr from is a 20-something wunderkind fr om the Netherlands baroque Ne etherlands who has taken the bar oque pop world wo orld by storm with his keen handle on the t harpsichord, Expect ha arpsichord, strings and psychedelia. Exp pect garageann evening full of pop-psychedelia, gar aggemerrymaking. rrock ock and ‘60s-style mer rymaking. Don Quixote’s; (Cat Qu uixote’s; $15; 9pm. (C at Johnson)

FRIDAY FRID AY 110/4 0 /4

O ORANGE GOBLIN N Thhey’ve They’ve y been called the UK’s rreigning eigning g g champions ch hampions of “balls-out, party-starting, booze-fueled precisely bo ooze-fueled metal,”” and that is pr ecisely how Orange ho ow they wish to rremain. emain. Or ange Goblin has long amount lo ong been known to deliver the due amo ount hardcore off har dcore headaches and minor flesh (because of all that moshing) si since w wounds nce their th heir spawning in 1995. But the band hass also produced doom al so pr oduced a serious collection of doo om

punk albums that rivals mo most ost other bands era, gotten n them on the of the same er a, and gotte bill with bands like Black SSabbath, abbath, the Sex Pistols, Down and Queens of the SStone tone Age. door; CCatalyst; atalyst; $15 adv/$17 door r; 8:30pm. (AMH)

SATURDAY S ATURD AY 110/5 0/ 5

WORLD BLU BLUES UES MAHAL feat. TAJ MA AHAL

World Blues come togethe World togetherr to celebr celebrate ate from three international sounds fr om thr ee internat tional points of inspiration—Taj inspir ation—Taaj Mahal, Vusi Vusi u Mahlasela and Fredericks Brown.

It’s Fr edericks Br own. It ’s a pretty pretty e awesome that mix, right here, here, with all tha at is good and from Springfield, wonderful fr om the Spring field, Mass. legend TTaj aaj Mahal to a more more modern moderrn New Zealand blues from sound and some guitar blu ues fr om a South African hero. hero. Taj Taaj Mahal is a blues icon all his own (there’s (there’s music in tthose hose veins ffor or sure), daughter,, sur e), but the collaboration collaborationn of his daughter keyboardist Brown, Deva, and keyboar dist SSteph tepph Br own, who West have worked with KKanye anye W est and Common, different brings a completely diff erent e harmony to show.. Not to mention the enormity this show

of the “The Voice” Voice” that is Mahlasela, who has spread from spread his h joyful message fr om Nelson Mandela’s ’94 inauguration, across Mandela’s ’9 94 inaugur ation, acr oss a globe of hopeful he hearts.

Theatre; earts. Rio Theatr e; $37 gen/$52 gold; 8pm. (A (AMH) AMH)

SUNDAY S SUND AY 110/6 0/6

ONLY Y YOU Sleepy Sun got g together at UCSC almost a decade ago, but they didn’t didn’t hit their stride Rachel under Rache el Fannan as vocalist. Though made heavy,, they all mad de some surprisingly heavy pretty together,, it pr etty ffascinating ascinnating psych-rock psych-rock together apparently happily.. Sleepy appar ently ended e not too happily aree still ar around, Sun ar ound, but Fannan left the pursue band to purs sue her own musical vision, what which is wha at evolved into the L.A.-based Gone savagery, Only YYou. ou. Go ne is the guitar savagery y, with rreplaced eplaced wit th an elegant, vintage pop Crepe sound. And that t voice, oh man. Cr epe Place, (Steve Palopoli) $8, 9pm. (S teve P alopoli)

21 Celebrating Creativity Since 1975

1/

Thursday, October 3 U 7 & 9 pm | No Comps

YELLOWJACKETS

Still creating their own unique brand of jazz after 30 years!

9 PM: 1/2 PRICE NIGHT FOR STUDENTS Friday, October 4 U 6 – 9 pm | Free

FUNKY & FESTIVE First Friday!

Saturday, October 5 U 8 pm

Butch Hancock

Concerts TESLA

Oct. 5 at Catalyst

LOS TEXMANIACS Oct. 9 at Moe’s Alley

ICEAGE

LAST OF THE RED HOT MAMAS FEATURING MARIA MULDAUR Tickets: brownpapertickets.com Sunday, October 6 U 8 pm

BAY AREA FLAMENCO FESTIVAL: GEMA MONEO, DIRECT FROM SPAIN!

Tickets: bayareaflamencofestival.org Monday, October 7 U 7 pm | No Comps

CHRISTIAN MCBRIDE TRIO Christian Sands – piano Ulysses Owens, Jr – drums

Thursday, October 10 U 7 pm | No Comps

THE CLAUDIA QUINTET

Drummer John Hollenbeck’s adventurous chamber, jazz quinet!

1/2 PRICE NIGHT FOR STUDENTS

Oct. 8 at Catalyst

Saturday, October 12 U 7:30 pm

BUTCH HANCOCK

GEORGE COLE - Gypsy Jazz & Uptown Swing

Oct. 8 at Don Quixote’s

QUINTRON

Oct. 17 at Crepe Place

Tickets: snazzyproductions.com

Monday, October 14 U 7 pm | No Comps

PAULA WEST

A swinging pop-jazz sophisticate!

Thursday, October 17 U 7 pm

MONDAY MOND AY 10/7 1 0/ 7

CHRISTIAN N MCBRIDE TRIO T

In the 1990s 1990s, bassist Christi Christian an McBride was a rising star of the jazzz world. Now, Now, sever al decades into a stori ed car eer, he several storied career, has fulf illed the expectation ns placed on fulfilled expectations him, and then some. One off the anchors of the contempor ary jazz scen ne, McBride is contemporary scene, a composer, composer, musician and bandleader b of extr aordinary skill and rrenown, enown, capable of extraordinary playing str aight-ahead jazz z, funk, bebop and straight-ahead jazz, mor e. His latest gr oup is a stripped-down, s more. group acoustic trio comprising Ch ristian Sands Christian on piano and Ulysses Owen ns Jr Owens Jr.. on drums.

KKuumbwa; uumbwa; $25 adv/$28 do or; 7pm.

7pm (CJ) door;

WEDNESDAY WED DNESD AY 110/9 0/ 9

STEVE LEHMAN TRIO FEATURING MATT BREWER AND DAMION REID 1/2 PRICE NIGHT FOR STUDENTS

HOUS HOUSES SES + AMP LIVE

Friday, October 18 U 7:30 pm

Dexter D t TTortoriello ortori o t iiello ll andd M Megan Messina, M i who h electro-pop fform orm the elec tro-pop duo Houses, rrecently ecently from rrelocated elocated fr om m Chicago to LLos os Angeles. On their way across across o the country, countryy, they stopped at abandonedd houses to rrecord ecord the sounds from emanating fr o them. These sound snippets om provide lonely aree ffound pr ovide the lo onely undertones that ar ound throughout the offering, thr oughout th he band’s latest off ering, A Darkness Quiet Darknes ss. As As one might imagine, the duo has a han hankering nkering ffor or ghostly images and dark themes, them mes, but they manage to ffind ind the quiet bea beauty therein. uty ther ein. Joining Houses is Amp Live, Live who who is best known as one half of the East Ba Bay outfit ay hip-hop outf it Zion I and is a visionary producer producer in his own right. I’m not sure weree br brought ought sure how these two acts wer together or what w the evening will bring, but it it’s ’s gearing gearinng up to be an interesting interesting one.

Crepe Crepe Place; $10; $ 9pm. (CJ)

JAIMEO BROWN TRANSCENDENCE

JOHN MEDESKI, IN CONCERT, SOLO PIANO Monday, October 20 U 7 pm An amalgam of modern jazz, southern black spirituals and Indian music Thursday, October 24 U 7 pm

STEVE WILSON OPPORTUNITY KNOCKING CD RELEASE PARTY

GOLD CIRCLE Monday, October 28 U 7 pm | No Comps SOLD OUT!

PATRICIA BARBER TRIO Thursday, October 31 U 7 pm

HALLOWEEN NIGHT! LUCIEN BAN & MAT MANERI “TRANSYLVANIAN CONCERT” Unless noted advance tickets at kuumbwajazz.org and Logos Books & Records. Dinner served 1-hr before Kuumbwa presented concerts. Premium wines & beer.

All ages welcome.

320-2 Cedar St [ Santa Cruz 831.427.2227

kuumbwajazz.org

O C TO TO B E R 2 - 8 , 2 0 1 3

FIRST FRIDAY ART TOUR: PHOTOGRAPHER CHUCK GEE PLUS DJ VINNIE

22

1011 PACIFIC AVE. SANTA CRUZ 831-423-1336

clubgrid

Wednesday, October 2 ‹ In the Atrium s AGES 21+

VINCENT’S EAR

also Ghosts

plus Who’s Holding at Sea $RS s $RS P M 3HOW P M

4HURSDAY /CTOBER ‹ In the Atrium s AGES 16+

DJ SALATIEL

KEEP UP WITH W THE LOCAL ACTION:

!DV $RS s P M P M

Friday, October 4 ‹ In the Atrium s AGES 21+

WED 110/2 0//2

ORANGE GOBLIN

also Lazer/Wulf

plus Holy Grail !DV $RS s P M P M

O C TO TO B E R 2 - 8 , 2 0 1 3

Friday, October 4 ‹ AGES 18+

JAYKO s P I L O !DV $RS s $RS P M 3HOW P M Saturday, October 5 ‹ AGES 21+

TES LA

plus 6

Weeks Sober

!DV $RS s $RS P M 3HOW P M Saturday, October 5 ‹ In the Atrium s AGES 18+

SHLOHMO

!DV $RS s $RS P M P M

Sunday, October 6 ‹ In the Atrium s AGES 21+

FEVER THE GHOST

plus Clear

Plastic also EV Kain $RS ONLY s P M P M

Tuesday, October 8 ‹ In the Atrium s AGES 16+

ICEAGE

plus The Videos

!DV $RS s $RS P M 3HOW STARTS P M

Oct 12 Hank 3 (Ages 21+) Oct 16 Steve Vai (Ages 21+) Oct 18 Zion I (Ages 16+) Oct 19 The Used (Ages 16+) Oct 25 Les Claypool’s Duo De Twang (Ages 21+) Oct 26 2AP !RTIST Riff Raff (Ages 16+) Oct 27 Earl Sweatshirt (Ages 16+) Oct 28 AFI (A Fire Inside) (Ages 16+) /CT Paul Oakenfold (Ages 18+) Nov 1 The Story So Far (Ages 16+) Nov 2 Andre Nickatina (Ages 16+) Nov 8 Macy Gray (Ages 21+) Unless otherwise noted, all shows are dance shows with limited seating.

Tickets subject to city tax & service charge by phone 877-987-6487 & online

www.catalystclub.com

THU TH HU 110/3 0/3

LIKE US ON FACEBOOK AT 831 BEER SCENE ENE

FRI 110/4 0/4 4

SAT 110/5 0/5

S SANTA CRUZ BLUE B BL UE LA LAGOON GOON

Liv Live eR Rock ock

923 9 23 PaciďŹ c PaciďŹ c Ave, Ave, Santa Santa C Cruz ruz

BLUE B BL UE L LOUNGE OUNGE

Liv Live e Music

529 5 29 Seabright Ave, Ave, Santa Cruz

BOCCI’S B BOC CI’S CELLAR

Liv Live eC Comedy omedy

Live Live D DJ J

+ 80’s 80’s dance dance party party

Rai Rainbow nbow L Lounge ounge

Wicked Wicked Lounge Lounge

D DJ J A.D A

Neon Satori Satori

T Till ill Z Zebra ebra

Vincent’s Vincent’s Ear

DJ DJ Salatiel S tiel Sala

Goth Indus Industrial trial Night

Hiim Y Your our o Mo Mom m

Hall P Pass ass

140 14 40 Encinal E i l St, St, t Santa S t Cruz C

T THE CATALYST CA ATAL LYST ATRIUM ATRIUM

Or Orange ange Gobli Goblin n

Schlohmo

Jayko Jayko

Tesla Te esla

1101 11 101 P PaciďŹ c aciďŹ c A Avenue, venue, Santa Cruz

T THE CATALYST CA ATAL LYST 1011 10 011 P PaciďŹ c aciďŹ c A Ave, ve, Santa Cruz

C CREPE PLACE PLACE

The Wild Wild Ones

OTS OTS Trio Trio

Stomping Stomping Grounds Grounds o

McCoy McCoy Tyler Tyler Band

Yuji Yuji Tojo Tojo o

AnimoJams AnimoJams

The Room Room Shakers Sha akers

The Megatones Megatones

Preston Preston Brahm Brahm Trio Trio

Mapanova Mapanova

Isoceles Isoceles

Y Yellowjackets ell e lowjackets

D DJ JV Vinnie innie

Las Lastt of the R Red ed

Boostive Boo ostive

Bang Data Data

The Itals

K KAOS AOS

T Tech e ech Minds

R THEATRE RIO THEA AT TRE

Reel Reel Rock Rock 8

World World Blues

1205 12 205 Soquel A Avenue, venue, Santa Cruz

Film F Fest est

1134 11 134 Soquel A Ave, ve, Santa Cruz

CROW’S C CRO W’S NEST NEST 2 2218 East East Cliff Dr, Dr, Santa Cruz

DAVENPORT D AVENPORT V ROADHOUSE ROADHOUSE

Ugly Beauty

1D Davenport avenport A Ave, ve, S Santa anta C Cruz r uz

H HOFFMAN’S BAKERY BAKERY CAFE 11102 102 P PaciďŹ c aciďŹ c A Ave, ve, S Santa anta C Cruz r uz

w with ith G Gary ar y M Montrezza ontrezza

KUUMBWA K UUMBWA J JAZZ AZZ CENTER 3 320-2 Cedar Cedar St, St, Santa Cruz

M MOE’S ALLEY

Hot Mamas

Warren Warren Hood Band

1535 15 535 C Commercial ommercial W Way, ay, Santa Cruz

MOTIV M MO TIV

Hi Ya! Ya! a

Libation Liba ation Lab

1209 12 209 P PaciďŹ c aciďŹ c A Ave, ve, Santa Cruz

b by y Little John

with h Curtis Murph Murphy y

T THE REEF 120 12 20 Union St, St, Santa Cruz

S SEABRIGHT BREWERY BREWERY 5 Seabright A 519 Ave, ve, Santa Cruz

T THE POCKET

Don n Caruth

The Pops Pops Phil Phillips llips

3102 3 310 2 Portola Portola Dr Dr.,., Santa Cruz

Jam m Ses Session sion

Pr Project oject

Dennis Do Dove ve Band

23 Like BUDWEISER

SUN

10/6 10/6

Goth/Industrial Goth/Indus trial

MON

110/7 0/7

Karaoke Karaoke

TUE 110/8 0/8 Live Live D DJ J Soul/funk/rap Soul/funk/rap

K Karaoke araoke

D DJ J Jahi Neighborhood Night

The Good Intentions Intentions

Acoustic Acoustic c Open Mic

Snake Snake Skin Boots

BLUE BLUE LAGOON LAGOON 831.423.7117 831.423.7117

BL BLUE UE L LOUNGE OUNGE 831.425.2900

BOCCI’S BOCCI’S CELLAR 831.427.1795 831 427.1795 831.42

Ice Ice Age Age

THE CATALYST CATAL ALYST ATRIUM ATRIUM 831.423.

831.423.1338 1338

THE CA CATALYST TAL ALYST 831.423.1336 831.423.

1336

Only You You o

7 Come Come 11

CREPE PLACE PLACE 831.429 831.429.6994 .6994

Live Liv eC Comedy omedy

CROW’S CROW’S NES NEST T 831.4 831.476.4560 76.4560

Sherry Austin Austin & H Henhouse enhouse

Dana Scruggs Trio Trio

Jazz by

by Five F e Fiv

Barry Scott Scott & Associates Associates

Gema Moneo

Christian Christian n McBride

DAVENPORT DAVENPORT V ROADHOUSE ROADHOUSE 831.426.8801 831.426.8801

HOFFMAN’S BAKERY BAKERY CAFE 831.420.0135 831.420.0135

KUUMBWA KUUMBWA JAZZ JAZZ CENTER

Trio Trio

831.42 831.427.2227 7.2227

MOE’S ALLEY 831.479.1854 831.479.1854

Rasta Ras ta Cruz Reggae Reggae

Eclectic Eclectic by by

Hip-Hop Hip Hop by by

Primal Pr Productions o oductions

D DJ J AD

MOTIV MOTIV 831.4 831.479.5572 79.5572

THE REEF 831.459.9876 831.459.9876

RIO THEATRE THEATRE 831.423.8209

SEABRIGHT BREWERY BREWERY 831.426.2739 831.426.2739

THE POCKET

O C TO TO B E R 2 - 8 , 2 0 1 3

Beer Pong/Beer Pong/Beer Bus Bustt

SANTA CRUZ

24

K KEEP UP WITH THE LOCAL LOCAL ACTION: ACTION N:

clubgrid

LIKE US ON F FACEBOOK ACEBOOK A AT T 83 8311 BEER SCENE

WED 110/2 0/2 A APTOS / RIO DEL MAR / SOQ SOQUEL QUEL

THU TH HU 110/3 0/3

O C TO TO B E R 2 - 8 , 2 0 1 3

BRITANNIA B RITANNIA ARMS

FRI 110/4 0/4 4

SAT 110/5 0/5

Live Live Music

Karaoke Karaoke

Touched To ouched Too Too o Much M

Saints & Sinners

110 0 Monterey Monterey Ave., Ave., Capitola Capitola

with Eve Eve

THE TH HE FOG BANK 211 2 11 Esplanade, Esplanade, Capitola Capitola

MANGIAMO’S M MANGIAMO S PIZZA PIZZA AND WINE BAR

David David Paul Paul Campbell

David David v Paul Paul Campbell

George George Christos Christos

Roberto-Howell Roberto-Howell

Nice Nice N’ Easy Easy

Zebra Zebra 3

The Joint Chiefs Chie efs

Breeze Breeze Babes

783 7 8 Rio del Mar Blvd, 83 Blvd, Aptos Aptos

MICHAEL’S M MICHAEL ’S ON MAIN 2591 25 591 Main S St, t, Soquel

PARADISE P A ARADISE BEACH BEACH GRILLE

Johnny John nny Fabulous Fabulous

Vinny Vinny Johnson

215 21 15 Esplanade, Esplanade, Capitola Capitola

Band

SANDERLINGS S A ANDERLINGS

Dizzy Grover Grover

In Three Three Hipshake Hipshake

1 Seascape S R Resort esort Dr Dr,, Rio del Mar

SEVERINO’S SE EVERINO’S BAR & GRILL

Don n McCaslin &

Wally’s Wally’s

7500 7 5 500 Old Dominion Ct, Apt Aptos os

The The Amazing A Jazz Gee Geezers zers

C Cocktail ocktail C Combo ombo o

Joe Kaplow Kaplow

The Good Intentions Intentions e

SHADOWBROOK SH HADOWBROOK

Storrs Storrs

Joe Ferrara Ferrara

BeBop

1750 17 750 Wharf Rd, Rd, Capit Capitola ola

THE TH HE UGLY UGL LY MUG 4640 46 640 Soquel Dr Dr, r, Soquel

ZELDA’S Z ELDA’S

T Terrie errie e Londee Londee &

203 20 03 Esplanade, Esplanade, Capit Capitola ola

B-4 Da Dawn wn Band

S SCOTTS VALLEY / SAN LORE LORENZO ENZO VALLEY DON D ON QUIXOTE’S QUIXOTE’S

Naive Naive Melodies

Allah-Las

6275 62 275 Hwy Hwy 9, 9, Felton Felton

Stu Stu Allen & Mars Hotel Hotel

HENFLING’S H ENFLING’S TAVERN TAVERN 9450 94 450 Hw Hwy y9 9,, Ben L Lomond omond

W WATSONVILLE / MONTEREY Y / CARMEL CILANTRO’S C ILANTRO’S

Hippo Happy Happy Hour

11934 934 Main Main St, St, W Watsonville atsonville

MOSS M MO SS LANDING INN Hwy Hw wy 1, Moss Moss Landing

Ensemble Mariachi Ensemble &K KDON DON D DJ JS SolRock olRock

Open Jam

KDON DJ DJ Showbiz Showbiz

25 Like BUD LIGHT >40

SUN

110/6 0/6

MON

110/7 0/7

TUE 110/8 0/8 APTOS / RI RIO O DEL MAR / SOQUEL BRITANNIA BRIT TA ANNIA ARMS Karaoke Karaoke

with with Eve Eve

THE FOG BANK 831.462.1881 831.462.1881

MANGIAMO’S MAN NGIAMO’S NGIAMO S PIZZA PIZZA AND WINE BAR 831.688.1477 831.688.1477

Joe F Ferrara errara Breeze Br eeze Babes

Dining Music

MICHAEL MICHAEL’S ’S ON MAIN 831.479.9777 831.479.9777

PARADISE PARADISE BEACH BEACH GRILLE 831.476.4900 831.476.4900

SANDERLINGS SANDERLINGS 831.662.7120 831.662.7120

SEVERINO’S BAR & GRILL 831.688.8987 831.688.8987

SHADOWBROOK SHADOWBROOK 831.475.1511 831.475.1511

Open Mic c

THE UGL UGLY LY MUG

w w/ / Moseph Mosephus hus

831.477.1341 831.477.1341

ZELDA’S ZELDA’S

831.4 831.475.4900 75.4900

SCOTTS VALLEY / SA SAN AN LORENZO VALLEY Evo E vo Bluestein Bluestein

Butch Butch Hancock Hancock Karaoke Karaoke with Ken Ken

DON QUIX QUIXOTE’S OTE’S 831.603.2294 831.603.2294

HENFLING’S TAVERN TAV VERN 831.336.9318 831.336.9318

WATSONVILLE / MONTEREY M / CARMEL Santa Cruz Trio Trio

KPIG Happy Happy Hour H Happy appy hour hour

Karaoke Karaoke

CILANTRO’S 831.761.2161 831.761.2161

MOSS MOSS LANDING INN 831.6 831.633.3038 33.3038

O C TO TO B E R 2 - 8 , 2 0 1 3

831.464.2583

Dennis Dove Dove

O C TO B E R 2 - 8 , 2 0 1 3

26

Film SERVING THE PRESIDENT Catherine Frot plays a woman whose mysterious past as personal chef to Francois Mitterand (Jean d’Ormesson) has become the stuff of legend.

Farm to Table

‘Haute Cuisine’ blends food and mystery as it follows one chef’s journey BY RICHARD VON BUSACK

C

ertainly anyone training for the higher culinary arts in France knows the story of Louis XIV’s chef Francois Vatel, who killed himself because the fish entrée turned up late at the table. The tale isn’t told to students as a cautionary tale against killing yourself through overwork, let’s put it that way.

Haute Cuisine, known as Les Saveurs du Palais in France, is the freely adapted (“librement inspiree”) film based on the life of chef and writer Daniele MazetDelpeuch. In 1993, we meet the chef, called here Hortense Laborie (Catherine Frot). She’s working at an island in the Antarctic, cooking for the hairy, bearded male scientists there.

Just as Hortense is about to leave her year-long assignment, the cook is glimpsed by an Australian TV journalist eager to hear the chef’s story. The story is well known around the base, but it’s

not one Hortense spreads around: she was once the personal chef to President Francois Mitterand.

In flashback, we see how Hortense was summoned up from her farm in her native Perigord on this mission of national urgency. She is asked to tend to the needs of the elderly Socialist president (played by the gentle, grandfatherly Jean d’Ormesson). It’s a brisk montage of travel. I’m uncertain of this, but it almost looks like they transport Mme. Laborie in a sealed train car, like Lenin.

What Mitterand wants is someone who will cook his mother’s kind of food, as opposed to someone who’ll persist in bedecking it with little roses made out of sugar and such.

Frot plays Hortense as almost ominously bourgeoise, with the hauteur of some of Olivia de Havilland’s late roles

(Frot resembles De Havilland a bit.)

Hortense is so correct she wears pearls in the kitchen. Oddly, these manners don’t fit in with the finale, when she seems amused by a rude Alfred-Jarrystyle skit of farewell about the real reason Hortense left Paris.

Ravishing scenes of food preparation lengthen the mystery, including the creation of magnificent poached salmon-stuffed cabbage, and a hefty and succulent dessert called a St. Honore.

So what happened already—did she choke Le President with a listeria-laden pate? Frighten him into fibrillations with a bombe surprise?

Unfortunately, the below-decks at the palace are no escape from the politics and protocol struggles on the main floor. We see what poisoned this job: the cordial dislike between Hortense’s unit and the haughty main staff—led by a

beefy choleric chef (played by Charles Durning lookalike Brice Fournier).

Scandalmongers always take the path of least resistance. They assume that Mitterand is getting more than just nourishment from the single lady. (To be fair, this may have more to do with Mitterand’s reputation than Hortense’s.)

Hortense gets cruelly nicknamed “Madame Du Barry.” The joke, if you want to call it that, is explained for American viewers. Frot defines the Du Barry’s occupation for a pair of her new assistants. When they draw a blank, Hortense spits out that Louis XV’s mistress was “a sort of putaine”: at that anger, we see something deeper in Hortense’s character than we get elsewhere in Haute Cuisine. Perhaps it’s a glimpse of a harsh attitude towards the second main national pastime in France, after eating.

Hortense is still quite far from elderly.

You’re left with the question of whether she had an interest in love, or whether she were instead married to duty and the mission to provide good food. Such is the hardship of the civilizing mission. Food here is tied inextricably with French culture—the names of Sasha Guitry, Corneille and Montesquieu are dropped amidst the recipes.

And we come to share Hortense’s frustration of dealing with the literal fussbudgets who are trying to bring austerity to Mitterand’s table. We understand the edge that comes in her voice when having to explain that locovore and heirloom food costs more.

Even if you’re hardened by the dumber moments in The Butler from earlier this year, it’s hard not to fall for the tender scene of the aged Mitterand ambling downstairs, laden with who knows what, sitting in Hortense’s kitchen for a little snack of truffles on toast, and a glass of the kind of wine good enough to introduce before you serve it.

HAUTE CUISINE

Opens Fri. at the Nick

Film Capsules New

SH O WTI M E S

fictional storyline involving Metallica-type things, like a roadie on a mission for the band who finds himself pursued by horsemen of death.

(Opens Fri at Scotts Valley) RUNNING WILD: THE LIFE OF DAYTON O. HYDE (NR; 93 min) Documentary follows the cowboy conservationist as he tries to preserve home-onthe-range culture while at the same time protecting natural resources and rescuing horses.

(Opens Fri at Del Mar)

Reviews BATTLE OF THE YEAR (PG-13; 109 min) Josh Holloway and Laz Alonso star in this music pic about how

Americans can’t stand not winning stuff, specifically in this case an international battle between dance teams.

BLUE JASMINE (PG-13; 98 min) If Cate Blanchett, Alec Baldwin, Louis C.K. and Andrew Dice Clay are in a movie together, you know either the apocalypse is going down, or there’s a new Woody Allen film.

His never-ending movie tour of the world’s great cities has finally stopped in San Francisco, to which Blanchett’s character Jasmine escapes after her life gets a seismic shake up.

THE BUTLER (Pg-13; 132 min) Forrest Whitaker stars as a butler in the White House who gets to meet Oprah.

DON JON (R; 90 min) Don Jon is a confident debut film

from writer-director-star Joseph Gordon-Levitt, who has obviously picked up a lot of style tips from his friend Rian Johnson, who directed him in the cult favorites Brick and Looper. (Working for Christopher Nolan in the last Batman flick didn’t hurt either, I’m sure). The question is: will anyone see this?

The story of a misogynist, narcissistic lunkhead (played by a significantly beefed-up JGL) who begins to wonder if there might be more to life and love, it’s sharply written and great-looking, with excellent performances from all the leads. But guys may be scared off by the rom-com elements, while the chick-flick crowd could be turned off by the grittier touches (the main

Showtimes are for Wednesday, Oct. 2, through Wednesday, Oct. 9, unless otherwise indicated.

Programs and showtimes are subject to change without notice.

APTOS CINEMAS

122 Rancho Del Mar Center, Aptos 831.688.6541 www.thenick.com

Gravity — (Opens Fri) Thu 10; Fri-Wed 3; 5:10; 7:15; 9:20; plus Fri-Sun 12:50pm.

Don Jon — Wed-Thu 2:40; 4:50; 7; 9; plus Fri-Sun 12:30pm.

41ST AVENUE CINEMA

1475 41st Ave., Capitola 831.479.3504 www.cineluxtheatres.com

Cloudy with a Chance of Meatballs 2 — Wed-Thu; 11:15; 2:20; 4:45; 7:15pm Cloudy with a Chance of Meatballs 2 3D — Wed-Thu 10:15pm.

Prisoners — Wed-Thu 11:55; 3:30; 7; 9:45pm.

Rush — Wed-Thu 11:30; 1:40; 4:30; 7:30; 10:20pm.

DEL MAR

1124 Pacific Ave., Santa Cruz 831.426.7500 www.thenick.com

Running Wild: The Life of Dayton O. Hyde — (Opens Fri) Fri-Thu 1:20; 3:20; 7:15; 9:20pm.

Good Ol’ Freda — Daily 5:20pm.

Rush —Wed-Thu 1:40; 3; 4:20; 6; 7; 8:40; 9:40; plus Sat-Sun 12:20 (No 6; 8:40 Mon 10/7).

A Clockwork Orange — Fri-Sat Midnight.

Europa Report — Fri-Sat 11:15pm.

NICKELODEON

Lincoln and Cedar streets, Santa Cruz 831.426.7500 www.thenick.com

Blue Jasmine — Daily 5:20pm.

Enough Said —Wed-Thu 1:40; 2:40; 3:50; 4:50; 6; 7; 8:10; 9:10; plus Sat-Sun 12:30pm.

Haute Cuisine —Wed-Thu 2:50; 5; 7:10; plus Sat-Sun 12:40pm.

Parkland — Wed-Thu 3:20; 7:30; 9:30; plus Fri-Sun 1:20pm.

Populaire — Daily 9:20pm.

RIVERFRONT STADIUM TWIN

155 S. River St, Santa Cruz 800.326.3264 x1701 www.regmovies.com

Prisoners — Wed-Thu 3:15; 6:30; 9:45; Fri-Wed call for showtimes.

Riddick — Wed-Thu 7; Fri-Wed call for showtimes.

The World’s End — Wed-Thu 3:30; 9:55; Fri-Wed call for showtimes.

SANTA CRUZ CINEMA 9

1405 Pacific Ave., Santa Cruz 800.326.3264 x1700 www.regmovies.com

Gravity — (Opens Fri) Thu 10; Fri-Wed call for showtimes.

Gravity 3D — (Opens Fri) Thu 10; Fri-Wed call for showtimes.

Baggage Claim — Wed-Thu 12:15; 3; 5:30; 8; 10:25; Fri-Wed call for showtimes.

Battle of the Year 3D — Wed-Thu 12:45; 3:20; 6; 8:45; Fri-Wed call for showtimes.

Cloudy with a Chance of Meatballs 2 — Wed-Thu 12; 2:15; 7; 9:15; Fri-Wed call for showtimes.

Movie reviews by Steve Palopoli and Richard von Busack

Cloudy with a Chance of Meatballs 2 3D —Thu 4:30; Fri-Wed call for showtimes.

Don Jon — Wed-Thu 12:30; 2:45; 5; 7:15; 9:35; Fri-Wed call for showtimes.

Insidious: Chapter 2 — Wed-Thu 1; 3:45; 6:45; 9:40; Fri-Wed call for showtimes.

Instructions Not Included — Wed-Thu 12:40; 3:30; 6:30; 9:30; Fri-Wed call for showtimes.

The Butler — Wed-Thu 12:50; 4; 6:55; 9:50; Fri-Wed call for showtimes.

The Family — Wed-Thu 12:05; 3:10; 7:30; 10:05; Fri-Wed call for showtimes.

We’re the Millers — Wed 12; 2:30; 5; 7:30; 10; Fri-Wed call for showtimes.

Shaun of the Dead — Thu 9pm.

CINELUX SCOTTS VALLEY CINEMA 226 Mt. Hermon Rd., Scotts Valley 831.438.3260 www.cineluxtheatres.com

Gravity — (Opens Fri) Fri-Wed 11; 11:45; 1:30; 2:20; 4; 4:45; 6:30; 7:20; 9; 9:45pm.

Gravity 3D — (Opens Fri) Fri-Wed 112:30; 3; 5:40; 8:15pm.

Metallica Through the Never — (Opens Fri) Fri-Wed 11:30; 9:45pm.

Metallica Through the Never 3D — (Opens Fri) Fri-Wed 2; 4:30; 7:20pm.

Runner Runner — (Opens Fri) Wed-Thu 11:55; 2:30; 4:55; 7:30; 10pm.

Cloudy with a Chance of Meatballs 2 — Wed-Thu 11:30; 12:15; 2; 2:45; 4:30; 5:15; 7; 9:30pm.

Don Jon — Wed-Thu 1; 3:15; 5:30; 7:45; 10pm.

Prisoners — Wed-Thu 4:55; 8:30pm.

Rush — Wed-Thu 12:30; 3:30; 6:30; 7:45; 9:30pm.

The Family — Wed-Thu 11:30; 2:10 (No 2:10 Sat 10/5).

The Birds — Sat 11pm.

Young Frankenstein — Thu 7pm.

GREEN VALLEY CINEMA 8

1125 S. Green Valley Rd, Watsonville 831.761.8200 www.greenvalleycinema.com

Gravity — (Opens Fri) Thu 10; Fri-Wed call for showtimes.

Baggage Claim — Wed-Thu 1:35; 4:20; 7:15; 10; Fri-Wed call for showtimes.

Battle of the Year — Wed-Thu 1:25; 4:10; Fri-Wed call for showtimes.

Cloudy with a Chance of Meatballs 2 — Wed-Thu 12:55; 3:05; 7:30; 9:40; Fri-Wed call for showtimes.

Cloudy with a Chance of Meatballs 2 3D—Wed-Thu 5:15; Fri-Wed call for showtimes.

Don Jon — Wed-Thu 1:05; 3:15; 5:25; 7:35; 10:15; Fri-Wed call for showtimes.

Insidious: Chapter 2 — Wed-Thu 1:45; 4:30; 7:30; Fri-Wed call for showtimes.

Instructions Not Included—Wed-Thu 1:25; 4:10; 7; 9:45; Fri-Wed call for showtimes.

Prisoners — Wed-Thu 12:15; 3:30; 6:45; Fri-Wed call for showtimes.

Runner Runner — Wed-Thu 10; Fri-Wed call for showtimes.

Rush — Wed-Thu 1:45; 4:30; 7; 10; Fri-Wed call for showtimes.

Pulling Strings — Thu 8; 10:20pm.

character’s porn addiction is a central theme). Tirso de Molina and Mozart, two of the most famous shapers of the Don Juan myth, are lucky they never had to worry about niche marketing.

THE FAMILY (R) French director Luc Besson directed and co-wrote this dark crime comedy that stars Robert DeNiro and Michelle Pfeiffer as the heads of a mafia family that gets re-located to France as part of the Witness Protection Program, but have trouble giving up their old ways.

“Are vous talking to moi? Zer is no one else he-uh!”

THE GETAWAY (PG-13) Wait, Ethan Hawke gets a comeback? And now he’s playing a race-car driver named Brent Magna? Okay, that makes sense. In this thriller, Brent Magna’s wife is kidnapped, and then he has to drive around places for reasons, and Selena Gomez plays some girl whose car he steals who just happens to be a whiz-kid computer hacker. This is all true, except the part about it making sense.

INSIDIOUS: CHAPTER 2 (PG-13; 105 min) When we last saw the Lambert family, they were pretty screwed (spoiler alert!). The original Saw team of director James Wan and writer Leigh Whannell returns for a second installment of their surprise horror hit that was pretty much the anti-Saw—all mood and psychological heebie-jeebies, with none of the Jigsaw grisliness.

THE MORTAL INSTRUMENTS: CITY OF BONES (PG-13; 130 min) Cassandra Clare’s popular young adult series gets a film adaptation, with a young emo cast straight out of Twilight central casting. But this is nothing like Twilight, we swear, because see it’s about demons, not vampires. And yes, there are magical people who fight the demons, but it’s nothing like Harry Potter, we swear. For instance, in Harry Potter people who don’t know about the supernatural world are called Muggles, but here they’re called Mundanes.

ONE DIRECTION: THIS IS US (PG; 92 min) Boy band music documentary may very likely be mistaken for an instructional driving film by anyone over 15.

THE PATIENCE STONE (R; 102 min) In an occurrence roughly as likely as seeing a unicorn, Afghan writer Atiq Rahimi gets to actually direct the adaptation of his own novel, based on a Persian fable about a magic stone in which one can confide all problems.

The stone, this time, is a man in war-torn Afghanistan. When a bullet in the neck reduces him to a vegetative state, his wife begins to confide in him all the things that would otherwise go unsaid.

PLANES (G; 92 min.) This spin-off of Cars was originally supposed to go direct-to-video, but apparently theatrical audiences can’t get enough of kids’ movies about things that long to do other things, but can’t because of reasons, but then do. So here you go.

PRISONERS (R; 153 min) Hugh Jackman stars in this crime drama about a father who begins considering extreme options as police fail to find his missing daughter and time could very well be running out.

RIDDICK (R; 119 min) At the turn of the century, David Twohy’s Pitch Black was a new kind of sci-fi thrill: an Alien rip-off with none of the grit and grime that those movies obsessed over. Instead, it had a slick, comic-book sensibility and Vin Diesel at his badassest.

Unfortunately, the 2004 sequel Chronicles of Riddick kind of overplayed those comic-book aspects, wrapping Vin Diesel’s character up in a space-opera plot. Nobody thought the would-be franchise would ever recover; weirdly, Diesel himself was the guy who provided the muscle to get this new sequel made. He and Twohy fought for it for years, and almost a decade later, this threequel is kind of a mix of the first two films—grounding the action again on a single planet, where Diesel has to face off against nasty aliens, but including a subplot that has Riddick threatened by his past.

RUSH (R; 123 min) Ron Howard’s epic re-telling of the real-life rivalry between Formula 1 racers James Hunt (Chris Hemsworth) and Niki Lauda (James Bruhl).

THANKS FOR SHARING (R; 112 min) Romantic comedy has a unique twist, in that its three main characters are struggling with sex addiction. Mark Ruffalo, Tim Robbins and Gwyneth Paltrow star.

WE’RE THE MILLERS (R; 110 min.) Filling the no-doubt massive audience demand to see the last vestiges of their ’90s innocence ruined by seeing Jennifer Aniston play a stripper, this comedy stars Jason Sudeikis as a pot dealer who enlists a random group of weirdos to be his fake family so he can smuggle drugs in from Mexico.

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A CLOCKWORK ORANGE (1971) Stanley Kubrick’s future-shock classic has been in and out with the critics for decades. Reviled when it was released as pointlessly violent, it later found a huge cult following, but plenty of cineastes still look down their nose at it. All this over the simple story of a boy who enjoys classical music and an occasional glass of milk!

(Plays Fri and Sat at midnight at the Del Mar) EUROPA REPORT (PG13; 90 min) Sort of a Gravity alternative for the indie set, director Sebastian Cordero’s sci-fi thriller has a group of astronauts on a mission to

Jupiter’s moon. (Plays Fri and Sat at 11:15pm at the Del Mar) GRAVITY (PG-13; 90 min) In director Alfonso Cuaron’s much-anticipated spacedisaster flick, an accident on a space shuttle mission threatens to make Sandra Bullock and George Clooney astro-nots.

(Opens Fri at Aptos, SC Cinema 9, Scotts Valley and Green Valley) RUNNER RUNNER (R; 91 min) Ben Affleck and Justin Timberlake star in this crime thriller about one man who must go up against a syndicate when he tries to bring sexy back—to online poker. (Opens Fri at Scotts Valley) METALLICA: THROUGH THE NEVER (R; 94 min) Concert film blends in a

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Harvest Days A look at the top fall culinary events in Santa Cruz BY JACOB PIERCE

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MARIACHI, MOLE AND THE MISSION: When nuns in the Puebla

region of Mexico prepared for a visiting archbishop, they panicked, not knowing what they would feed the important Catholic priest. Legend has it the 17th century nuns at the Convent of Santa Rosa prayed, killed a turkey and ultimately gathered chili peppers, dayold bread, nuts, chocolate and spices to make a sauce. The visiting archbishop apparently loved the sweet chocolate-y sauce with his savory meal, and the tasty culinary tradition known as mole stuck.

Some 400 years later, Santa Cruz restaurateurs will be making the similar dishes this weekend, and likewise look to impress on Saturday, Oct. 5, at the first annual Mole & Mariachi Festival, a fundraiser for the Friends of Santa Cruz State Parks.

The event at the Santa Cruz Mission Adobe State Historic Park, which almost closed last year, will feature beer, wine, and dancing. There will also be mole-serving chefs from Manuel’s, El Chipotle Restaurant, Tortilla Flats, El Palomar, Café Carlos Mexican Restaurant, Chocolate and My Mom’s Mole. The event is from 11am to 4pm at the county’s oldest building. Visit thatsmypark.org for more information.

GARDEN STATE: Big news coming out

of the Homeless Garden Project, as the group prepares for Saturday’s Fall Farm Supper, with food from local chefs, a tour and a panel discussion on “Food, Community and the Health of the Central Coast.”

HGP’s move to Pogonip city park might appear before city council next year. The concept, which has been kicked around for years, went into environmental review in 2010 with Parks & Recreation.

If the new HGP location gets approval, the group’s staff can get deeper into planning and then probably start a big fundraising campaign after that. “It’s not going to be immediate,” executive director Darrie Ganzhorn says of the potential change in scenery. “It’s really important not to give people the impression that we’re going to be right there next year.”

Saturday’s event starts at 3pm on the

farm, just around the corner from Natural Bridges State Beach.

'Legend has it the 17th century nuns at the Convent of Santa Rosa prayed, killed a turkey and ultimately gathered chili peppers, dayold bread, nuts, chocolate and spices to make a sauce.'

HARVEST MOONS: With the fall

underway, harvest festivals, like the one at Staff of Life this Saturday from 12:30 to 4:30pm, celebrate browning leaves and beautiful weather with music, drinks and delicious apples.

The festival will have pumpkin painting, goblin bowling, face painting and a pie contest.

And Santa Cruz’s Companion Bakeshop and Aptos’ Ashby Confections are heading south to Monterey for the Moon Harvest Dinner, this month’s First Thursday installment at the Independent Marketplace, “an experiment in food, music, art and culture.” Boulder Creek’s Naked Bootleggers—check this fun bluegrass band out if you haven’t—will be performing at the Oct. 3 event.

HITCH YOUR WAGON: On Oct. 20, 11am-4pm, is the the much-loved Wilder Ranch Heritage Harvest Festival.

The $10 hoedown at Wilder Ranch State Park pretty much has it all—wagon rides, square dancing, pies, a pumpkin patch and hand-cranked pumpkin ice cream. Games will include snap-apple, in which a kid tries to bob an apple tied to a broom swinging around in the air, and lessons in how to make a doll out of corn husk. 0

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FO O D IE FIL E Chip Scheuer

Ed Hoffman

Co-owner, Hoffman’s

A

fter being featured on TV’s Restaurant Impossible, Hoffman’s made some changes. In addition to their diverse offerings— breakfast, lunch, elegant California style dinners, cakes and baked goods—they added a full bar, plus they’ve been tweaking the menu over the past eight months. Additionally, owners Ed Hoffman and wife Judy have handed the reins to their son Adam. But that doesn’t mean they aren’t still involved, and we talked to Ed about the future of the restaurant.

SCW: Are you still working at Hoffman’s? Yeah. It’s my home away from home. I still derive a lot of satisfaction from making nice cakes.

I’m 61, and I’ve been working in the food business my entire adult life.

It’s time to kick back a little bit. I’m a little more relaxed now. I still got a schedule. I still have to come in and bark orders, but a few less hours.

You’ve added an entire gourmet burger menu, with nine options.

What the best one? We have an East Coast burger that’s called the Back

Alley that I really like. It’s not our best seller, but it’s really interesting. It has green olives, ham and cheddar. It just makes a fantastic flavor on that half-pound patty. We’ve always made this great, natural, grass-fed halfpound beef burger on our own wheat bun. People have been telling me for years, you have the best burger in town, so I thought we’d let everybody know front and center on the menu.

What other ways have you changed the menu? We lowered prices

on things over the last year, and we’re trying to play more of a volume edge, and have food that’s more appealing to the general public, rather than the California cuisine. We’re just trying to pull in a few more tourists. When I grew up in the business, I grew up in fine dining, French restaurant, tuxedos and tablecloths—that whole thing. Through the years, things have gravitated more to simple, comfort food. That’s probably a reflection of the economy. That’s where we’re at. The first thing I did was bring back some of our old favorites, like the butternut squash ravioli, and two German entrees: Jägerschnitzel, which is a pork cutlet with red cabbage, and also a German-style trout. We kept the meatloaf. We still want the same pizzazz. We’re not really dumbing things down. We still have a great California-inspired cuisine. It’s just in different formats that say, “Here try me, don’t be afraid of this.”

Aaron Carnes

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ED OF THE FAMILY Though his son Adam has officially taken over Hoffman’s, Ed Hoffman doesn’t plan on retiring from what he loves.

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EVENTS • NEWS • MUSIC • RESTAURANTS BEACHES • GIVEAWAYS

Astrology As A sttrrro ology g Free F Fr r e Will ree Will

By

Rob Brezsny Breezsny

31

For F or the the week week o off Oc October toberr 2

TAURUS (April 20-May 20): In David Markson’s Markson’s experimental novel Wittgenstein Wittgenstein’s ’ Mistr ’s Mistress ess, the protagonist protagonist fantasizes fantasizes about the winter she lived at the Louvre Louvre Museum in Paris.

Paris. She says that to keep warm she made big fires fires and burned burned some of the museum’s precious artifacts. won’t museum’s pr ecious artif acts. I’m hoping you won ’t do anything remotely remotely resembling resembling that thaat mythic event in the coming week, Taurus.

I understand Taurus. a undersstand that you may be going through through a cold spell—aa time when you’re you’re longing for for more more heat and light. But B I beg you not to sacrifice enduring beauty in order order to ameliorate ameliorate your temporary shall pass. temporary discomfort. discomfort. This, too, shall GEMINI (May 21-June 21-June 20): “Don’t “Doon’t say you want l ” writes love,” it San S Francisco Fr F ancisco i author th r Stephen Stephen t h Sparks.

S ks.

Spark “Say you want the morning light through through a paintflecked window; say you want a gust g of wind scraping scraping leaves along the pavement and hills hills rolling rolling toward toward the sea; say you want to notice, in a tree tree you walk past every day, dayy, the ruins of a nest exposed expoosed as the leaves fall fall away; a slow afternoon of conversation conversation in a shadowy bread That’s bar; the smell of br ead baking.” Th hat’s exactly the oracle or acle I want to give you, Gemini. In my opinion, you can’t afford can ’t aff ord to be generic or blankk in your rrequests equests ffor or love. You You o must be highly specific. You’ve Yoou’ve got to ask for for the exact feelings feelings and experiences experiencees that will boost the Sparks’ intensity of your lust for for life. life. (Here’s (Here’s Spark s’ TTumblr uumblr page: invisiblestories.tumblr.com.) invisiblestories.tumblr.com..)

CANCER (June 21-July 21-July 22): “The “Thhe world breaks breaks everyone, and afterward, afterward, many are arre stronger stronger in the broken broken places,” wrote wrote Cancerian Canceriian writer Ernest Hemingway.

Hemingway. By my estimation, my my fellow fellow Crabs, Crabs, we are are now entering a phase of our astrological cycle when astrological o we can make dramatic dramatic progress progress in in healing the broken broken places in ourselves. But even better bettter than that: As As we deal dynamically with the touchy issues that caused our wounds, we will become stronger stronnger than we were were before before we got broken. broken.

LEO (July 23-Aug. 23-Aug. 22): Let Let’s ’s hopee you have given deep you aree at this moment thought to understanding who yo ou ar life.

Let’s ’s also hope that you of your lif e. Let y have developed a clear vision of the person you would w like to become say, three in, say y, thr ee years. How do you ffeel e about the gap eel current futuree YYOU? between the cur rent YYOU OU and thee futur OU? Does it oppress you? oppr ess you? Does it motivate yo ou? Maybe a little of offer actress both? I’ll off er yyou the perspectiv pperspective p e of actr ess TTracee racee day,” Ellis Ross. “I am learning every da ayy,,”” she told Uptown Magazine, “to allow the space between between wher wheree I am and where where I want to be to inspire inspire me and a not terrify terrify me.”

VIRGO (Aug. 23 23-Sept.

-Sept. 22): Do th the he wor words ds ““purity” purity”” and ““purify” purify”” have any useful purpose?? Or have they been fundamentalists so twisted by rreligious eligious fundamen ntalists and mocked they’ree mostly by decadent cynics that they’r m just ffarcical? arcical? propose seriously opose that you take them seri I pr ously in the coming week. Give them your own spin. For F instance, you could decide to purify yourself of petty attitudes and trivial desires aren’t desir es that ar en’t in alignment with w your highest values. YYou oou might purify yourself oof self-deceptions trouble that have gotten you into tr oublee and purify yourself creative esentments that have blockedd your cr of rresentments eative energy.

Att the very least, Vir Virgo, cleanse ener gy. A go, cle eanse your body with extra-healthy sleep, extr a-healthyy food, food,, good g p, massage, m g , exercise, exercise,, and sacred sacr ed sex.

LIBRA (Sept. 23-Oct. 23-Oct. 22): I per periodically iodically hike alone into the serene Francisco ancisco and serene hills north of Sann Fr perform the birds, perform a set of my songs ffor or th he bir ds, insects, squirrels, discovered squirrels, and trees. trees. Recently I di scovered that British comedian Mil Milton ton Jones tried a similar siimilar experiment.

He did his stand-up act for for a herd herrd of cows on a farm farm in Hertfordshire.

Jones’’ motivations, Hertfordshire. I can’t can’t speak ffor orr Jones but one of the reasons reasons I do my natur nnaturee shows is because they bring out my wild, innocent, gener generous ous spirit. Now is a good time ffor or you u to do something

similar for yourself, Libra. adventures for yours self, Libr a. What adventur es can you undertake that will fully activate your wild, innocent, generous generous spirit??

SCORPIO (Oc (Oct. ct. 23 23-Nov. -Nov. 21): Ar Aree you anxious and agitated, afr aid that t you’r eening out of contr ol? Is afraid you’ree car careening control? ther edd voice in your head moaning, “S top the theree a fluster flustered “Stop insanity!”? W ell,, rrelax, elax, dear Scorpio. I pr omise you that Well, promise you no longer ha ave to wor ry about going cr ay-cray. have worry cray-cray.

Why? Because you y have alr eady gone cr ay-crayy, my already cray-cray, friend That is co friend. orrect. ect YYou oou slipped over the thr eshold correct. threshold a ffew ew days ago, and have been living in Bonkersville ever since. And since s you ar aree obviously still alive and functioning, I thi ink it ’s obvious that the danger has think it’s passed. Her e’s th he new truth: If you sur render to the Here’s the surrender upr oarr, if you lett it teach you all it has to teach you, you uproar, will find a lively and a intriguing kind of peace.

SAGITTARIIUS (Nov SAGITTARIUS (Nov.. 22-Dec. 22-Dec. 21): To To give you the or acle that best matches your cur rent astr oracle current astrological ological omens, I’ve bor rowed o fr om “S weetness,”” a poem by borrowed from “Sweetness,” SStephen tephen Dunn. I ur ge you to memorize it or write it on urge a piece of paperr that you will car ry ar ound with you carry around everywher ’s wor ds as if they wer everywheree you go. Say Dunn Dunn’s words weree your own: “Oftenn a sweetness comes / as if on loan, stays just long enough e // to make sense of what it means to be aliv ve, / then rreturns eturns to its dark / sour ce. alive, source.

A or me, I don ddon’t ’t car h e it ’ been, ’s b h t bitter bitt Ass ffor caree // wher where it’s or what rroad oad / it ’s traveled traveleed / to come so ffar, arr, to taste so good.” it’s CAPRICORN N (Dec. 22 22-Jan. -Jan. 19): In her book TTeaching eeaching a SStone tonee to TTalk a k, Annie Dillar alk Dillardd apologizes to C God and Santa Claus and a nice but eccentric older M White, whom she knew as a child. woman named Miss sorry I ran ran from from you,” she writes to them. “I am “I am sorry from m that knowledge, that eye, that love still running from from which there there is no rrefuge. efuge. For you meant only love, from fel e t only fear, fear, and pain.”” Judging from from and love, and I felt current astrological astrological omens, Capricorn, Capricorn, I’d say that your current for you to do something now would be a good time for Taake an inventory i similar: Take of the beauty and love and power you have sought to escape and may still be You’r o e finally ready ready to stop running and trying to avoid. You’re embrace at least least some of that good stuff. stuff. embrace AQUARIUS (Jan. 20-Feb. 18): The Dr Dragon agon Lives fi that tells the story of martial arts Againn is a 1977 film legend Bruce Le underworld.

Leee fighting bad guys in the underworld.

Among the villai ns he def eats ar acula, James Bond, villains defeats aree Dr Dracula, the Godf atherr, CClint lint Eastwood, and the Exor cist. I ur ge Godfather, Exorcist. urge you to use this as a inspiration, inspiration, Aquarius. Cr eate an Create imaginary moviee in your mind’s eye. YYou’re oou’re the her o, of hero, course. Give you rself a few few superpowers, and assemble yourself a cast of scound drels fr om your past—anyone who scoundrels from has done you wr rong. Then watch the epic tale unfold unfold wrong. as you do with tthem hem what Bruce Lee did to Dracula Dracula and company e it es, ’s only pretend. pretend. But you may be company.. YYes, it’s surprised at how w much this helps you put your past behind you. Thin nk of it as a purgative purgative meditation Think that will fr ee youu to move in the dir ection of the best free direction ppossible futur e. future.

PISCES (Feb. 19-Mar 19-March ch 20): After studying the myths and storie es of many cul tures throughout throughout history, historyy, stories cultures Joseph CCampbell ampbelll ar rived at a ffew ew conclusions about arrived the natur e’s one that ’s naturee of thee human quest. Her Here’s that’s apr opos ffor or you right now: “The cave you ffear ear to enter apropos holds the tr easuure you seek.”” He came up with sever al treasure several is idea, including this one: “The very variations on thi this cave you ar a to enter turns out to be the sour aid ce aree afr afraid source of what you ar or.” I ur ge you to consider aree looking ffor.” urge making this you ative hypothesis ffor or the coming yourr oper operative week s, Pisces. weeks,

Homework: N Name ame ten personal possessions putt in a time capsule to be dug up that you’d pu descendants by your desce endants in 500 years.

Testify Freewillastrology.com.

T eestify at Fr eeewillastrologyy.com. .

Visit RE Visit REALASTROLOGY.COM A L ASTROLOGY.COM ffor or R Rob’s ob’s Expanded E Weekly Weekly Audio Audio Hor oscope es and Daily Text Text Message Message Horoscopes Hor oscope es. The The audio horoscopes horoscopes Horoscopes. ar e also available available by by phone at at are 1.877.873.4888 1.877.873 3.4888 or 1.900.950.7700 1.900.950.7700

O C TO TO B E R 2 - 8 , 2 0 1 3

ARIES (Mar (March ch 21-April 19): Are Are you good at haggling? Do you maybe even enjoy enjoy the challenge of negotiating for for a better price, of o angling for for a fairer fairer deal? The coming week will be a favorable favorable time to make extensive use of this thiis skill. According According to my analysis of the astrological astrological omens, you will thrive on having friendly arguments argumennts with just about everyone, from from your buddies to your yoour significant other to your mommy to God Herself.

Herself. Everywhere Evverywhere you go, I encourage encourage you to engage in livelyy discussions as you hammer outt compromises h compromises i that th t will will serve serve you well. ll Be B cheerful and adaptable and forceful. forceful.

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