Shopper’s Corner customer spotlight: Sarah and Matt Simms

Sarah and Matt Simms, long-time residents of Santa Cruz, have been loyal customers of Shopper’s for the past ten years. In a recent interview, they shared what first got them shopping at Shopper’s Corner and why they keep coming back.

According to Sarah, they were told by a local that Shopper’s was the best grocery store in town when they had just moved from San Francisco. They stopped by for meat and were hooked ever since. Matt added that even though they now live on the Westside, they still shop at Shopper’s regularly because of its convenience and manageable size.

The couple expressed their love for Shopper’s high-quality meat and seafood, always fresh produce, and great variety of both conventional and organic selections, with little difference in pricing. Matt shared that he enjoys grilling year-round with Shopper’s salmon, tri-tips, sausages, and thick-cut pork chops, which are amazing in his own brine. Their fajita mix is also a favorite meal for the whole family.

(Paul Eisenberg)

Apart from food, the Simms’ also appreciate Shopper’s dedication to the community. Sarah said, “It’s very much rooted in the community. They sponsor many things. It’s been a community-based institution since 1938.” Matt added that because Shopper’s Corner is family-owned, management is more in touch with what their customers want. They also offer an amazing variety of high-quality locally-sourced products, which they both value.

The Simms’ also enjoys the friendly and helpful staff at Shopper’s. Sarah said, “Everyone is very helpful, and there’s always someone around if you have questions. The checkers—and butchers— are very nice and sweet to our kids who like to unload our groceries; they’re very tolerant by letting them be involved in the shopping process.”

The Simms’ love for Shopper’s goes beyond just the food and convenience. They appreciate its commitment to the community, locally-sourced products, and friendly staff. Shopper’s has been a staple in Santa Cruz since 1938, and it’s clear that it will continue to be a local favorite for years to come.

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Get to know Sarah and Matt Simms

Sarah Simms, 10-Year Customer, Santa Cruz
Occupation: Community Development Outreach Manager
Hobbies: Biking the coast, hiking, the beach, Roaring Camp/Boardwalk family outings, winery/local brewery tastings, cooking

Matt Simms, 10-Year Customer, Santa Cruz
Occupation: Data Scientist
Hobbies: Biking the coast, hiking, the beach, Roaring Camp/Boardwalk family outings, winery/local brewery tastings, cooking

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Recipe of the Week

New York Strip Steak with Garlic Butter

Ingredients

• 4 New York strip steaks 8-10 ounces each
• 1 1/2 tablespoons neutral flavored oil such as corn oil, safflower oil, canola oil, grapeseed oil or peanut oil
• salt and pepper to taste
• 4 tablespoons butter
• 4 garlic cloves smashed
• 5 sprigs fresh thyme

Instructions

• Let the steaks sit at room temperature for 20 minutes.
• Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
• Heat a heavy pan such as a cast iron skillet over high heat.
• Add the oil to the pan. Place the strip steaks in the pan in a single layer.
• Cook for 3-4 minutes per side or until deep golden brown.
• Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.
• Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
• Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
• Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.