APTOS
Cabrillo Culinary offers the Easter Market Box
Chef/Instructor Andrea Mollenauer and her Cabrillo Culinary Catering Class offer an Easter-themed Culinary Market Box featuring student-made artisan items, local produce, and chef-prepared selections. Boxes will be available for pickup Friday through Sunday at the Pino Alto Restaurant (Cabrillo College’s Sesnon House, 6500 Soquel Drive, 831-479-6524) with ordering required by Thursday. Quantities are limited; sale is possible. The Easter box includes many prepared sides; most are ready to eat or reheat like Eggs Deviled with Scallions and Herbs, Roasted Carrots Glazed in Lemon Curd, and Carrot Cake with Orange Cream Cheese Frosting. For an additional cost, there are additional items like ready-to-roast seasoned chicken, lamb or pork. Visit pinoaltorestaurant.org/culinary-market-box.
CAPITOL
Easter Offerings at Shadowbrook
As of press time, Shadowbrook Restaurant (1750 Wharf Road, 831-475-1511, shadowbrook-capitola.com) still had a few reservations available for Easter, between 11:30 a.m. and 9 p.m. Book online or by phone. The regular dinner menu will be available with holiday specials: spinach/gruyere quiche, ginger-scented ham and slow-roasted leg of lamb, as well as a unique Easter carrot cake. If you are not available for dining reservations, the Rock Room Bar & Lounge and Rooftop Terrace (the latter is outdoors so weather dependent) will accept appointments from 11 a.m. a.m. to 10 p.m. The regular Rock Room menu plus specials will be served.
Additionally, Shadowbrook began accepting reservations for Mother’s Day on Friday. They will offer service between 11:30 a.m. and 9 p.m. Holiday specials will be posted in the future.
For full details and times, visit shadowbrook-capitola.com/holidays.
SANTA CRUZ
Easter reservations available at Vim
Vim Dining & Desserts (2238 Mission St., 831-515-7033, vimsantacruz.com) is serving a $75 prix fixe Easter brunch, with reservations starting at 10 a.m. The menu includes a choice of two selections for each of the four courses. Highlights include sticky lemon bread; gruyere and herb pudding; spring pea soup with crispy prosciutto, leeks and mint cream; braised lamb starter or vegetarian samosa frittata; and dessert options of chocolate cheesecake or carrot cake.
SANTA CRUZ COUNTY
Locale adds Tuesday delivery option
Locale (shoplocale.com, IG @localemarket), which typically offers Saturday fresh produce deliveries, recently added Tuesday deliveries to its schedule. Customers must place their orders online by 4 p.m. Monday for Tuesday delivery or by midnight Thursday for Saturday delivery. Locale works with dozens of partners, including restaurants, organic farms, bakeries and creameries. Customers place an order and receive products from several companies located in cities such as Los Gatos, Oakland, San Francisco, Pescadero and Santa Cruz. There is only one flat fee of $5 for the entire order.
SANTA CRUZ COUNTY
Pizza My Heart celebrates Earth Day with discounts
In honor of Earth Day, Pizza My Heart has partnered with Field Roast™ Plant-Based Pepperoni to encourage people to try plant-based pizza. Through May 8, guests will receive $5 off a large, $4 off a medium, or $3 off a small Vegan Sur pizza, or any build-your-own pizza topped with plant-based pepperoni. The restaurant reports that according to Earthday.org, going vegan for two-thirds of your meals can reduce food-related carbon emissions by 60%. Pizza My Heart introduced vegan pizza options two years ago. “We added field roasted plant-based pepperoni (made with pea protein) to our Vegan Sur pizza as a permanent menu item in April 2021, and it’s been a top seller ever since,” said Chuck Hammers, owner/president of PMH. The Vegan Sur includes 40 cloves of roasted garlic, field-roasted plant-based pepperoni, portobello mushrooms, vegan sausage, scallions, and plant-based mozzarella.
CAPITOL
New hours for Fromagerie 831
Cheese Shop 831 (3555 Clares St., Ste V, 831-515-7406, cheeseshop831.com) has new hours. They are open from 11:30 a.m. to 6 p.m. from Tuesday to Thursday and Sunday and from 11 a.m. to 6:30 p.m. from Friday to Saturday (closed on Monday). The store’s new products include Take & Bake Brie, which features a full 1.3 pound wheel of French Brie topped with fig jam and organic sliced almonds. It comes with a honey bear and takes 10 minutes to cook. In addition, Cheese Shop 831 continues to offer personalized trays and gift boxes, as well as gourmet grilled cheese from 11:30 a.m. to 2:30 p.m.
SANTA CRUZ
Gourmet documentary film à la carte
There will be an encore of Jon Silver’s award-winning documentary “Foodie for the People” at 7 p.m. on April 22 at the Del Mar Theater (1124 Pacific Ave.). The subjects of the film are chef Jozseph Schultz and the restaurant India Joze. Silver and Schultz will be on hand for a post-screening discussion. Tickets are free, but attendees must reserve in advance at foodiefilm.eventbrite.com and guests are encouraged to donate $5-20 at the door to cover event costs. Note that the website has guidelines on COVID and masks for testing.
Quick Bites, compiled by Tara Fatemi Walker, is your weekly serving of Santa Cruz County restaurant, food and drink news. Send articles to sentinelfood@gmail.com (Sunday 7:00 p.m. deadline for this week’s column). Want local food and drink news as it happens? Follow the Sentinel catering team on Twitter @santacruzfood.
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