Full Steam Dumpling launches ramen nights
Starting from 5-9 p.m. this Friday, Full Steam Dumpling (626-549-5574, fullsteamdumpling.com), will be serving a variety of hot ramen selections every week at the Santa Cruz Food Lounge (1001 Center St.). There will be heated patio seating; they hope to add limited indoor seating in a couple weeks. There is no advance ordering. The menu will be Ramen and Japanese-focused. For those desiring FSD’s Dumpling and Szechuan-focused menu, the owners encourage you to order from the weekly Wednesday night takeout menu which gets updated every Sunday (pick up at the
Food Lounge; advance ordering required). FSD hopes to transition Wednesdays to dine-in service in the near future. They are also still appearing at weekly farmers’ markets, where people can buy ready-to-eat selections and frozen dumplings: downtown on Wednesdays, Westside on Saturdays, and Live Oak on Sundays. Stay in the loop on IG @fullsteamdumpling.
SANTA CRUZ Korean American food popup on deck at Apéro
Dwaeji, a new popup led by Piper Lee, will be at Apéro Club (402 Ingalls St.) 4-8 p.m. Friday serving Korean American food. Selections will include Kimbap: roasted seaweed filled with rice, egg, burdock, kimchi, danmuji—housemade daikon radish pickle with turmeric and chija (gardenia fruits), carrots, and spinach; kimchi pancakes; chicken skewers with stuffed rice balls; and side dishes including
braised tofu, cold spinach sesame salad and vegan radish kimchi. There will also be a gluten-free pastry (matchawhite sesame financiers), and tea made from yuzu and various California citrus. Learn more on IG @eatdwaeji.
SANTA CRUZ Kelly’s offers Easter goodies
Kelly’s French Bakery (402 Ingalls St., 831-4239059, kellysfrenchbakery. com) has four types of Easter treats available for pre-order. Pickup is on April 3; the bakery is closed Easter Sunday. There are fresh Raspberry Easter Macaron Cakes, decorated Easter sugar cookies, morning pastries, and Apple Almond Pie-Jobs (puff pastry turnovers).
SANTA CRUZ Vim announces Easter brunch menu
Vim Dining & Desserts (2238 Mission St., 831-5157033, vimsantacruz.com) is serving a $45 prix fixe brunch for Easter. Customers will receive a baked good assortment to share at the table, deviled eggs (choice
of parmesan jalapeno or smoked salmon), strawberry spinach salad (ingredients include candied pistachios and whipped feta), and entrée choice of asparagus gruyere tart (topped with balsamic roasted mushrooms, fried egg and more) or potato waffle with maple Aleppo glazed ham. The April 4th meal will be available for on-site dining only, with a choice of indoor or patio seating. Reservations are required.
SANTA CRUZ COUNTY More Easter offerings around town
Many venues have special selections for Easter. Anouchka Bakery (831234-9949, anouchkabakery.com) is offering Easter carrot cakes in a variety of sizes decorated with painted eggs, grass, flowers, and an edible bunny. If you don’t need a whole cake, you can order just the bunny (carrot cupcake with cream cheese frosting and coconut “fur”). Order by April 1 for delivery April 3. The Farm Bakery, Café & Gifts (6790 Soquel Dr., Aptos, 831-6840266, thefarmbakerycafe. com) doesn’t have any menu additions for Easter, but its quiche and fruit tarts are popular around Easter. The Cabrillo Culinary catering class will release a special Spring Easter Feastthemed culinary market box the week of March 28, to be picked up at Pino Alto Restaurant (Cabrillo College’s Sesnon House, 6500 Soquel Drive, Aptos, 831-479-6524). The program is currently on spring break; check the website pinoaltorestaurant. org soon for details. The box will likely include selections such as asparagus with hazelnut pesto, freshly baked Challah dinner rolls, and herb/olive oil Yukon gold potato salad. Optional addon items will include entrees like herb, garlic and Dijoncrusted lamb rack.
SANTA CRUZ COUNTY Big Basin launches virtual wine series
A six-week virtual Big Basin Vineyards “In Your Home” tasting series begins April 1; attendees are encouraged to order wine as soon as possible to ensure timely delivery. Founder Bradley Brown and Winemaker Blake Yarger are
leading the events at 5 p.m. on Thursdays. They will compare “Then” and “Now” by using two wines: a library vintage and a current release. People can join via Zoom or Facebook Live, with recordings available. Those who register will receive 12 wines (including Pinot Noir, Syrah and Grenache) at a promotional price, plus technical notes, tasting sheets, and lists of recommended food pairings. Visit bigbasinvineyards.com.
NATIONAL Dirty Dozen, Clean 15 lists released
Last week, the Environmental Working Group released its 2021 Dirty Dozen & Clean 15 lists. Part of EWG’s annual Shopper’s Guide to Pesticides in Produce, the organization analyzed the federal Department of Agriculture’s most recent test data and discovered nearly 70% of samples of conventionally grown produce are contaminated with pesticide residues. The Dirty Dozen fruits and vegetables have the most pesticide residues; many EWG fans use this as a guide for what items they should buy organic. With the Clean Fifteen few, if any, residues were detected. Avocados have the No. 1 spot on The Clean 15, with sweet corn taking No. 2. Other items on the list include broccoli, eggplant, and pineapple. For the sixth consecutive year, strawberries are the Dirty Dozen’s No.1, No. 2 is spinach, and No. 3 is kale, collard and mustard greens. “More than 90 percent of samples of strawberries, apples, cherries, spinach, nectarines, and leafy greens tested positive for residues of two or more pesticides,” EWG reported. View the full report and both lists at ewg. org/foodnews.
Quick Bites, compiled by Tara Fatemi Walker, is your weekly helping of Santa Cruz County restaurant, food and drink news. Send items to sentinelfood@gmail.com (Sunday 7 p.m. deadline for that week’s column). Want local food & drink news as it happens? Follow the Sentinel’s food crew on Twitter (@santacruzfood); on Instagram (@ santacruzfood); or on Facebook (Santa Cruz Food).