From serving to bartending to managing, Andrew Pederson is a Swiss army knife of the restaurant industry, which made him the ideal choice for assistant general manager at Faultline Brewing Company when it opened less than a year ago in Scotts Valley. Pederson takes pride in the bar program that he built from the ground up.
FBC’s menu has a couple of can’t-miss apps: the honey Sriracha roasted brussels sprouts with bacon and the housemade German-style soft pretzels with Hefeweizen beer cheese.
The upscale pub food (there are gluten-free, vegetarian and vegan options) also includes a burger with bourbon caramelized onion bacon jam and aged Gouda cheese and a Cajun chicken pasta dish. The fries with a signature house seasoning blend are also a favorite. The bourbon caramel apple cheesecake is the go-to for dessert.
Faultline is open daily from 11:30am-9pm (till 10pm Fridays and Saturdays). GT asked Pederson if the drinks and community outreach have helped Faultline connect with Scotts Valley.
How would you describe the bar program?
ANDREW PEDERSON: I designed it to bring in local cideries, distilleries and wineries and to showcase local ingredients in our delicious cocktails. The bar is a big part of our business, and the community has been very passionate and receptive toward our cocktails and beer. We also have one of the best happy hours in town.
What does community mean to you?
Since opening, we have put on multiple give-back nights to fundraise for local schools. We constantly strive to help the community in other ways, like disaster relief and just being a fun place to relax after a long day. We plan to host patio events with live music every week.
Faultline Brewing Company, 262 Mount Hermon Road, Unit 103, Scotts Valley, 831-226-2870; faultlinebrewing.com
