Food & Drink
-
389SC Mountain Vineyards’ Zesty Grenache
A classic vine making a comeback in California
-
719Huxal Mezcal Brings the Smoke
A taste of Oaxaca from local importers of tequila’s complex cousin
-
549A Pelican Ranch Rosé to Remember
UCSC chemistry professor blends up a winner
-
1.0KBlack Point Market Pioneers the Beach Bodega
Convenient comfort food with gourmet touches at East Cliff one-stop-shop
-
1.1KA Foodie Guide to Holiday Giving
From unconventional local benefits to must-have gifts
-
2.7KA Turkey-Ready Bargetto Merlot
Soquel winery’s 2017 Santa Cruz Mountains blend is primed for pairing
-
3.2KCentral Coast Creamery’s Cheesy New Abbott Square Outpost
Sheep’s milk ice cream, goat cheese grilled cheese and more
-
2.2KHome Restaurant’s Liquid Courage
Putting your money where your marketing is on sustainability
-
3.1KBlack Ridge Vineyards’ Mountain Hideaway
A luxe 2015 Chardonnay
-
2.9K1Barceloneta Debuts Downtown Tapas
San Francisco restaurateurs bring a taste of Spain to the Central Coast
-
680Muccigrosso Vineyards Makes Anti-Wimpy Wine
Muccigrosso makes a powerful 2014 Pinot Noir
-
1.4KTanuki Cider’s Booze Philosophy
Bringing the ethos of fine wine—and a sense of humor—to local apples
-
780Soquel Vineyards Superior 2018 Chardonnay
A crisp white wine, served with views of the Monterey Bay
-
1.8KLocal Teacher Takes on Industrial Agriculture
Retired teacher-turned-novelist Mary Flodin shines a light on pesticides near schools in her new book, "Fruit of the Devil"
-
3.3KSean Brock Brings New Southern Food to Santa Cruz
The chef will discuss his new cookbook ‘South’ at an event on Monday, Nov. 11
-
1.1KMorgan Winery’s Zesty 2017 Sauvignon Blanc
A bargain buy bursting with lemongrass and citrus notes
-
1.9KSante Adairius Serves Up a Fresh Twist on Pub Fare
Chef Chris Pester on cooking with beer and playing with the seasons
-
2.1K1Next-gen Veggie Burgers Capitalize on Climate Guilt
Plant-based meat alternatives cash in on carnivores worried about the environment
-
931Bartolo’s Spirited Merlot 2013
A bold red wine primed for a haunted holiday
-
2.4K1Mr. Z’s Brings Crepes, Teas to Watsonville Hanger
Boba, crepes and acai take flight at converted airport
-
2.7K1Far West Fungi Plants Santa Cruz Roots
Shiitake jerky and more at organic mushroom purveyor's new downtown store
-
1.0KAn Aptos Outpost for Greek Wine
Domaine Gioulis’ Sofos is a Mediterranean vacation in a glass
-
1.6KMattia Pizza Truck Fuses Italian Cooking, Local Ingredients
Florence-to-Santa Cruz transplants offer pop-up pizza and Italian desserts
-
6.7K1A Guide to Santa Cruz Restaurant Week 2019
For the 11th-annual foodie event, 34 restaurants will offer special reduced-price menus Oct. 16-23
-
1.9K1Patagonia, Homeless Garden Project Partner for Fall Dinner
Chef Brad Briske of Soquel’s Home restaurant will cook
-
1.1KSante Arcangeli Moves South
Pescadero winery’s new Aptos tasting room features a stellar Rosé of Pinot Noir
-
1.7KHow Bantam Merged Fine Dining and Pizza
A blur of flavor and texture at the Westside’s incognito pizzeria
-
647Bargetto’s Golden 2017 Pinot Grigio
Corralitos grapes lend striking color and flavor
-
2.0KOpen Farm Tour Expands For 6th Year
Weekend event adds extra day and new farms
