October 2, 2014 - Harbor Cafe - Santa Cruz, California

Rose Filicetti and I went to the Harbor Cafe for breakfast.  

Iordered a Bloody Mary…great…they make their own mix…it comes with a huge piece of celery, a small slice of lime, cocktail onion, a slice of a jalapenos pepper ,  an Italian pepperoncini and a green olive…yum…almost a breakfast in itself.

Rose chose the Captain’s Frittata – egg and home fries scrambled with cheese, topped with salsa fresco and sour cream with toast.

Doesn't this look delicious.  Here is a picture of what it looks like inside.

I ordered the Seafood Omelet – shrimp, avocado and cheese – topped with either Hollandaise Sauce or Salsa Fresca.  I chose the Hollandaise Sauce. Served with hashbrowns or Home Fries…I chose the hashbrowns…toast or a biscuit…I chose the biscuit.

The Hollandaise sauce was perfect.  I could just see them whisking together the eggs and butter…then slowly adding the lemon juice. This sauce was so smooth.  The shrimp were not those little tiny canned shrimp.  These were small shrimp.  There were also huge pieces of avocado.  The best seafood type of omelet that I have ever tasted.

Harbor Café

535 seventh Avenue

Santa Cruz, California

(831) 475-4948

Hours: Open Daily 8:00 a.m.  – 2:00 p.m

This isn't necessarily the Harbor Cafe's Hollandaise Sauce recipe but I thought someone might be interested in the simple one that I use.

Hollandaise Sauce

4 eggs

1 tablespoon freshly squeezed lemon juice

1/ 2 cup unsalted butter, melted (one stick)

pinch cayenne pepper

pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.  Place the bowl over a sauce pan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle  in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving

October 1, 2014 - Sitar - Santa Curz, California

Neal Savage and I went to see The Hundred Foot Journey….about an Indian family who moved to France….they owned a restaurant in India…so decided to start a new one in France…just across the street from the big One Star Michelin restaurant.

About half way through the movie I was thinking that all the good food in the movie was making me think about maybe Indian food…just as Neal leaned over and said, “I am beginning to think that we should have Indian food for dinner.”  And so we did.

We went to Sitar…we ordered the buffet…Neal  had the Marsala Chicken add on…and I had a Tandoori Chicken add on…both dishes were marinated chicken cooked in a clay oven with lots of spices and herbs….but each tasted completely different…very good.  Off the buffet we tried Daal Tadka – yellow lentils with special spices…I really liked this…also tried a red bean mixture…and I loved that..went back for seconds…tried a chickpea fritter… and  dish that I didn’t get the name... was like a stir fry with okra…it was my least favorite…but then I don’t like cooked okra…but of all the cooked okra I have tried this was the best…rice with peas..and flatbread.   What I liked the best about the Indian food is the use of the spices…delightful eating….plus it is just darn good.

We shared a Mango Lassi – a yogurt drink served with mango pulp.  

October 1, 2014 - Pino Alta - Aptos, California

Rose Filicetti and I met Neal Savage at the Pino Alta for lunch.  This restaurant is  located in the Sesnon Home…on campus at Cabrillo College…it is used for practice by the culinary arts department of the college.

This week was a French Menu.  Rose ordered the Bistro Steak with Pomme Frites, Red Wine Demi glaze.  Neal ordered the Basil and Sundried Tomato Stuffed Chicken Breast.  I ordered the Artichoke and Mushroom Filo Tart.

It came with French Onion soup, Pear, blue Cheese and Walnut Salad and Olive Bread.

Bistro Steak with Pomme Frites, Red Wine Demi-glaze

Basil and Sundried Tomato Stuffed Chicken Breast

Artichoke and Mushroom Filo Tart

We thought they needed a lot of practice.  Neal’s soup was served without putting it under the broiler…it was sent back.  Rose’s meat was cooked perfectly but they did not give her a knife that would cut steak…so she just sawed away.  I thought Neal’s chicken had one overpowering spice that I could not identify…my tart though tasted just fine.

We decide to order just one serving of crème brulee and spoons around.  It was too thin…just about  1/ 2 inch thick..and it was too egg-y tasting.

What bothered Neal was our waiter…she kept serving him from across the table…oh…nooo…bad…bad.

Good effort on the parts of all the students…they just have to keep practicing.

Pino Alta

6500 Soquel Dr.

Aptos, CA 95003

(831) 479-6524

October 1, 2014 - Sweet Pea's Cafe - Capitola, California

Rose and I went to Sweet Pea’s Café for  breakfast.  I ordered the Lemon Curd Crepe.  The crepe itself was not as thin as it could have been…plus the lemon curd was very tangy…tart.  I would have thought with it being curd that the filling would not have had such a strong lemon taste as it did.

Rose ordered the Quiche Lorraine….it came with fresh fruit…I tasted a bite of it…and it was delicious…about 1.5 – 2” thick…homemade crust…and the filling was very creamy.

The restaurant offers a wide selection of crepes, salads, sandwiches, wraps, soup, quiches and breakfast.

Sweet Pea’s Café

2121 41^st Avenue Suite 107

Capitola, CA 95010

(831) 476-2737

www.sweetpeascrepes.com

Hours:

            9:00 a.m. – 3:00 p.m.  Monday – Friday

            8:00 a.m. – 3:00 p.m.  Saturday and Sunday

There is a second location in Los Gato, California

September 30, 2014 - Rocky Point Restaurant - Monterey, California

This restaurant sits out over the rocky cliffs…along Highway 1...on the California Coast...so we were able to watch the gorgeous evening sunset…plus the bonus was a bride out on the rocks in her gown being photographed.  We also were able to see seals through the binoculars surfacing at times around these three rocks…way down below the cliff where we were.

Rose chose the Mussels and Fries…the mussels cooked in a fennel, tomato broth, white wine and chives.

Neal picked the Wild Salmon (which is local) with polenta and asparagus in a sauce of balsamic vinegar and oil.

I ordered the Gnocchi stuffed with Crab meat…potato gnocchi and Dungeness crab meat with roasted peppers and a light cream sauce.  It was the best gnocchi I have ever eaten and that includes my homemade gnocchi.  We eventually asked for bread..and were served this crusty baguette…and we used it to sop up our sauces.

I ordered a Bloody Mary to drink.  Rose ordered the Anit-Oxidant Mojito – Plantation 3 Star Rum/raspberries/blueberries/blackberries/mint/pomegranate juice/club soda.

We wanted to order the Cheese plate for dessert – four local cheeses/dried fruit/organic walnuts and Big Sur honey…but we were just too full.

Rocky Point Restaurant

36700 Highway 1,

Monterey, California 93940

10 miles south of Carmel

(831) 624-2933

(831) 624-4091 -  fax

www.RockyPointRestaurant.com

Hours:  Daily – 11:30 a.m. to 8:00 p.m.

September 30, 2014 - Roy's At Pebble Beach - Pebble Beach, California

I visited with Rose Filicetti and Neal Savage.

We decided to do a mixture of the appetizers for lunch.

We chose one sushi item:

Lakanilau Roll - Seared Kobe Beef wrapped around Dynamite Crab,
Tempura Asparagus & Avocado – we decided on our last pieces to take off the tiny piece of Kobe beef  and try it without the taste of the rest of the sushi piece.

Served with wasabi sauce and ginger slices....I love wasabi sauce and this didn't ...disappoint me...hot...hot...hot!

Dynamic Crusted Scallops in a Sesame Butter Sauce

Crispy Coconut Shrimp in a Chili Sweet and Sour Sauce, Black Bean

Crunchy  Golden Shrimp Dumplings in a Sake-Miso Butter Sauce

This picture is not the best...nor does it show the great presentation because we were so excited when it was served...and it was served first that we started to taste the dumplings before I remembered to take a picture...so this is a picture of the remaining two dumplings.  Five dumplings were served on the plate.

The sauces on each appetizer really made the appetizer as it accented the seafood.

I also ordered a Manchego Cheese Caesar Salad.

Dessert Time - We each choose one and then spoons around.

Rose ordered the Kona Coffee Mud Pie

Neal ordered the Melting Lava Hot Chocolate Cake

Served with a small pitcher of melted milk chocolate. There was  a twenty minute wait for this to be prepared…but we didn’t care….we weren’t in a hurry…plus it gave us time to update all of our tech devices.  It was served with a very large scoop of vanilla bean ice cream and raspberry sorbet.  I don't care for chocolate cakes...but this one was light...and not too gooey and sweet.

I ordered the Tahitian Vanilla Creme Brulee

The crust was perfectly thin and crunchy…. Inside was a creamy, eggy not-too-sweet mixture….perfect…and it was topped with huge blackberries, raspberries and blueberries.  Very good.

Great desserts

Neal and I drank ice water with our meal because we didn't want any interference with the tastes.

Rose ordered a Mojito

Roy’s at Pebble Beach

Inn at Spanish Bay

2700 17 Mile Dr,

Pebble Beach, CA 93953
(831) 647-7500

A little history:

Culinary pioneer Roy Yamaguchi created fusion cuisine at his original Roy's in Honolulu in 1988. Blending classic techniques with adventurous Pacific Rim flavors, he created an entirely new approach to fine dining.

September 30, 2014 - Verve Coffee Roasters - Santa Cruz, California

I visited  with Rose Filicetti and Neal Savage.  Along with my cappuccino I ordered a Lemon Tart.  It was  quite the surprise.  It looked like a muffin dusted with powdered sugar but was really a Danish pastry filled with a rich lemon filling.  The unique thing about this filling was it contained zest…and by that I mean  large, stringy pieces of the lemon rind and the interior fruit.  What a surprise when I bit into that goody for the first time.  I have never eaten anything like that before today…and it was delicious…a treat for the taste buds.

Verve Coffee Roasters

816 41st Ave,

Santa Cruz, CA 95062
(831) 475-7776