If you missed the last delicious outdoor dinner to benefit the Homeless Garden Project, then you won’t want to miss the upcoming Autumn Sustain Supper on Sept. 16.
Here’s a rare opportunity to be inspired while joining your friends and neighbors in a full-of-surprises multi-course meal served at the atmospheric HGP organic farm. Starting with appetizers made by Derek Rupp of the East Side Eatery, the meal includes salad from Earthbound Farm’s Sarah LaCasse. The entree of chili-lime chicken, with Early Girl tomatoes and grilled corn, will be the on-site handiwork of Passionfish chef Ted Walter. And dessert will be zucchini cake with roasted strawberries and lavender-lemon crème—you will never forget this delicious creation, made by Aubergine’s Yulanda Santos and back by popular demand. Wines are from Bonny Doon Vineyard and Burrell School. Then savor the after-dinner remarks of keynote speaker Tom Steyer, founder of NextGen America. Each time I go to one of these dinners, I revive old friendships and come away humbled by the personal stories told by hard-working program beneficiaries. Sustain Supper, 3:30-7 p.m. Saturday, Sept. 16. $150. Reserve your seat now! homelessgardenproject.org.
The probiotic craze is huge right now—as it well should be. Probiotics help our bodies in so many ways. And among the most popular probiotic-rich foods are fermented krauts. Beth Love is an experienced and patient home cooking instructor who will walk you through an array of techniques for creating sauerkrauts, kimchi and related fermented specialties. “I am super passionate about helping people eat in a way that is healthy for them and sustainable for the earth,” says this busy culinary teacher. Everything you need is provided at her class, where you’ll learn a basic recipe for live fermented sauerkraut that adapts into many dishes. You’ll practice some new skills and taste lots of varieties, such as chipotle pecan and celery mint. You’ll acquire a fermentation kit, plus three pints of fermenting kraut in your choice of flavors to take home. And according to friends of mine who’ve taken Love’s cooking classes, you’ll come away inspired and motivated. Love is the author of the Tastes Like Love book series. Krautshop happens from 2-6 p.m. Sept. 3 at Love’s Westside Santa Cruz home kitchen. Sliding scale up to $75. Details provided with registration confirmation. Go to chefbethlove.eventbrite.com to sign up for the Krautshop.
A vintage First Friday event is this Odonata Wines special tasting of “Remembrance,” the wine Denis Hoey dedicated to helping support a cure for Alzheimer’s disease. Sales of this first ever Zinfandel released by the acclaimed local winery go to help fund participants of the Alzheimer’s Walk for the Cure event. On Friday Sept. 1, from 3:30 to 7:30 p.m. at the Mission Street Odonata Tasting Room, a check for $10,000 from “Remembrance” sales will be presented to help the “It’s a Zoo” team meet its walkathon goal. Come taste and enjoy snacks; purchase a bottle of Odonata wine and taste for free! More Information on the event and how to be part of the Walk for the Cure visit odonatawines.com/alzheimers.html.
2017 Harvest is Imminent!
Old Vine Carignane destined for Vin Gris de Cigare is already being picked at Gonsalves Vineyard for the winemakers of Bonny Doon Vineyard—Randall Grahm and Nicole Walsh are trying to be patient until the next grapes come to ripeness in a week or two. But meanwhile, don’t miss the last of the current releases, such as one of my favorites, the 2015 Clos de Gilroy, laden with spicy, black-peppery, raspberryish, and red currantesque Grenache. Think $20 from the Bonny Doon Vineyard Tasting Room, or Shopper’s. A local beauty.