Welcome to Lily Belli on Food, a weekly food-focused newsletter from Lookout’s food and drink correspondent, Lily Belli. Keep reading for the latest local food news for Santa Cruz County – plus a few fun odds and ends from my own life and around the web.
… Last week’s spring heat wave drove throngs of people to the beach, but didn’t seriously harm Santa Cruz County’s agriculture crops – in fact, for wine grapes, the high temperatures might be a good thing.
The sun scorched a few ripe strawberries, but the county’s most lucrative crop weathered the wave with a little extra irrigation, farmer Ed Ortega told me. Dick Peixoto, the owner of Lakeside Organic Gardens in Watsonville, said in his 50-plus years of farming in the Pajaro Valley, he’s learned to get ahead of weather events as much as possible: “We do a lot more management to keep everything watered. In years past, we’ve learned that if we don’t water, we crash and burn.”
A warm winter triggered grape vines to send out new buds – a phase called “bud break” – in February, and the March heat amplified that growth, said viticulturist Prudy Foxx. If it keeps up, it could result in more ripe fruit come harvest – “It’s a good thing,” she said. Here’s the story.
… Gran Gelato Caffè, a new Santa Cruz café from the owners of Pizzeria La Bufala in Abbott Square, opened on Cedar Street in downtown Santa Cruz last week, serving house-made Italian gelato, pastries and espresso.
The shop is among the first retail tenants in the new downtown developments – in this case, Cedar Street Apartments, which was completed in 2023. Husband-and-wife team Luciana and Sandro Costanza aim to dazzle customers by making 12 flavors of gelato in-house, from cookies and cream to pistachio and strawberry sorbet and salted caramel. Read the story here.
… Artisanal butcher El Salchichero, located on Santa Cruz’s Westside, announced that it will dramatically discount some of its meat. Four different cuts will be sold at the cost that the shop buys them from sustainable farmers and ranchers. For example, grass-fed and -finished ground beef is being reduced to $10.25 per pound from $14.35 per pound, and brisket to $10.55 from $14.21.
“We know that buying from us means that you’re getting the highest-quality beef, but that it isn’t always accessible price-wise to all of you. We don’t like that,” said an announcement on Instagram last week. “We believe everyone deserves to have healthy beef. That being said, we’ve decided to offer some of our beef at cost (40% off retail) to make it possible for our community to consume nutritious, high-quality beef on a daily basis.”
“It’s the right thing to do,” said owner Chris La Veque in a video posted to Instagram. “Times are tough. Meat is expensive.”
… Staff of Life Market in Watsonville is celebrating its five-year anniversary this weekend with samples and raffle prizes on Friday, Saturday and Sunday from noon to 4 p.m. Visit the East Lake Avenue location for free wine and beer tasting, cheeseburgers and fish & chips for purchase, demonstrations throughout the store, discounts on bulk foods and beauty products and more. “We are dedicated to providing south county and beyond healthy and organic choices,” said Staff representative Hollie Wendt in an email to Lookout.
… A few openings to note this month: San Francisco-based Palmetto Superfoods opened its 16th location, bringing brightly colored açaí bowls and smoothies to the former Starbucks location on Pacific Avenue in downtown Santa Cruz.
At the corner of Locust Street and Cedar Street, The Hotel debuted inside the long-closed Red Restaurant and Bar on the second floor of the former Santa Cruz Hotel (hence the name). Note that The Hotel is a cocktail lounge and bar – not a place to spend the night.
In Aptos, Fawn Pizza & Vinyl Bar opened the doors at 783 Rio Del Mar Blvd. with a menu of pizzas, salads, wine and craft beer. A rotating lineup of DJs spins records on Friday and Saturday nights. I’ve got my marching orders and will report back on these spots ASAP.
IN CASE YOU MISSED IT
More than a week after a deadly Capitola Village fire damaged their building, the owners of Mijo’s Taqueria and Geisha Japanese Restaurant were still waiting on insurance assessments and remained unable to access their red-tagged spaces. With repairs likely to take up to a year, they’re weighing next steps while receiving an outpouring of community support, including a sold-out fundraiser. Here’s an update from last week.
EVENT SPOTLIGHT
In a symposium event at Stockwell Cellars’ tasting room on April 15 from 5 to 7 p.m., three UC Santa Cruz professors in classical, biblical and Egyptian antiquity will share stories about how various ancient cultures drank alcohol to commune with their gods, suspend societal rules and prepare for the end of days. Event registration for Ritual Drinking in the Ancient World is free, with wine for purchase.
LIFE WITH THE BELLIS
The past week has been full of birthday celebrations for my daughter, Cecilia, and myself. Our birthdays are exactly one week apart, and we have been surrounded by loved ones and treats for the past nine days. After a beachy gathering with pizzas, s’mores and homemade margaritas on Sunday, Tuesday – my actual birthday – I’m keeping it low-key and just going out for ice cream with my family, and reflecting fondly on some other lovely food-related memories over the past week: our friends grilling hot dogs on the beach for us and all our kids on Friday; making a huge batch of rockfish ceviche with my husband, Mike, on Saturday; a gift of Eataly goodies from a friend; and new cute olive-adorned cocktail glasses, perfect for a dirty Aperol spritz.
FOOD NEWS WORTH READING
➤ Build-your-own “slop bowls” have taken over the workplace lunch. While these popular customizable meals – always served in a bowl, always with the diner’s choice of protein and/or grain – might look healthy and convenient, are they a sign that the restaurant industry is in dire straits, or a reflection of how people have always eaten at home? (The Guardian)
➤ Ramen latte, anyone? Savory ingredients like miso, tahini, cheese and even bone broth are making their way into coffee drinks, with baristas creating flavor profiles that go beyond fruity and floral. “A simple vanilla latte is great, but I feel like it doesn’t excite people anymore,” said one coffee creator in Los Angeles. (Food & Wine)