Edible Monterey Bay

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TWISTED TASTING CREATORS PLAN A NEW RESTAURANT

The Brewer’s Kitchen will offer creative food and beer in Felton

Those of you who can’t wait to head to the Top of the Ritt in Santa Cruz tonight for Santa Cruz Mountain Brewing’s Twisted Tasting will probably be happy to learn that the brewery is plotting to open its own permanent restaurant, The Brewer’s Kitchen, in Felton later this year.

“It will be seasonal and home-style—pub food but better, more innovative,” says Emily Thomas, who owns the organic SCMB with her husband, Chad Brill.

Judging by the menu for tonight’s Twisted Tasting, “innovative” may be an understatement.

Thomas’ and Brill’s intent in planning the Twisted Tasting, which is being held as an offshoot of San Francisco Beer Week, was to bring to Santa Cruz some of the most unique and imaginative beers that the brewers have discovered in their travels around the world. They also wanted to inspire local chefs and food artisans to come up with their most “out there” creations to pair with the beer.

SCMB itself has come up with a beer brewed with maple syrup, dates and smoked pig’s ear—one per gallon—as well as beer-brined pickled eggs with hops salt and chipotle-bacon chocolate bars.

 

Not surprisingly, Santa Cruz’s already-inventive food scene has run with the concept: el Salchichero, for example, will be serving Sous Vide Duck Tongue and Chicken-Skin Chicharrónes with Mole and Micro Cilantro. Meanwhile, The Picnic Basket will offer what it describes as an “Aerial Picnic—an array of suspended savory treats for interactive snacking,” and Serendipity Saucy Spreads will pair Goat Cheesecake Spread with its Red Pepper Jelly and Pear and Rosemary Conserve.

All of this sounds pretty intriguing, but if you can’t make it tonight, stay tuned for more on The Brewer ‘s Kitchen, which will open late this year.

Thomas and Brill have already lined up Chef Nick Tovic, formerly of Gabriella Café and most recently of Gather in Berkeley, to head the kitchen. They’ll also provide wine, cider, and 20 to 30 of their favorite beers—all on tap.

The restaurant will operate out of Felton’s former Cramer House, which has its own colorful history as a 19th century rooming house for loggers and teamsters, and was once even home to a bee farm.

Tickets for the Twisted Tasting, which will run from 6 to 9 tonight, and will benefit the Santa Cruz Animal Shelter, will not be available at the door.

To keep track of upcoming great local food events around the Monterey Bay area, “Like” our Facebook page: http://www.facebook.com/pages/Edible-Monterey-Bay/103597946392444 and send your email address to info@ediblemontereybay.com. To submit items for our calendar, send information to the same address.

Santa Cruz Mountain Brewing • 402 Ingalls St. #27, Santa Cruz 831.425.4900 • www.santacruzmountainbrewing.com

About the author

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SARAH WOOD—founding editor and publisher of Edible Monterey Bay—has had a life-long passion for food, cooking, people and our planet.

She planted her first organic garden and cared for her first chicken when she was in elementary school in a farming region of Upstate New York.

Wood spent the early part of her career based in Ottawa, Canada, working in international development and international education. After considering culinary school, she opted to pursue her loves for writing, learning about the world and helping make it a better place by obtaining a fellowship and an MA in Journalism from New York University.

While working for a daily newspaper in New Jersey, she wrote stories that helped farmers fend off development and won a state-wide public service award from the New Jersey Press Association for an investigative series of articles about a slumlord who had hoodwinked ratings agencies and investment banks into propping him up with some early commercial mortgage securitizations. The series led Wood to spend several years in financial journalism, most recently, as editor-in-chief of the leading magazine covering the U.S. hedge-fund industry.

Wood could not be happier to now be writing and editing articles about the Monterey Bay foodshed and the amazing people who help make it so vibrant and diverse. And, after spending much of her adult life gardening on fire escapes, she’s very glad to be planting in the ground again.

Wood lives with her husband, Rob Fisher, a fourth-generation Californian, and young daughter in Carmel Valley. Their favorite meal is a picnic dinner at Pt. Lobos State Reserve.