Gayle’s offers St. Patrick’s Day and Passover specialties

Gayle’s Bakery (504 Bay

Ave., 831-462-1200, gaylesbakery.com) has a few special items for St. Patrick’s Day and Passover. From March 13-17, holiday treats include iced shamrock cookies, pot o’ gold cupcakes and individual Bailey’s Irish Cream cheesecakes—plus Irish soda bread. Selections on March 16-17 include corned beef and cabbage, and Reubens (for the latter, it’s in-store purchases only, no pre-orders). Passover items will be available March 27 by pre-order only. There is a set dinner (beef brisket, latkes, Haroset and more) and several dishes including Matzo ball soup can be ordered a la carte. Desserts include lemon almond ricotta torte, flourless chocolate Grand Marnier cake, and macaroons. Quantities are limited and advance ordering is required for many selections. Check Gayle’s website for links to specific menus.

Chef/Instructor Andrea Mollenauer and her Cabrillo Culinary catering class released their

first Culinary Market Box last weekend. A new offering this semester, the boxes will be available for pickup on Fridays, Saturdays, and Mondays at Pino Alto Restaurant (Cabrillo College’s Sesnon House, 6500 Soquel Drive, 831-479-6524) with advance ordering required. Quantities are limited and they feature artisanal items made by students, local produce, and chef-curated selections. The first box included student-made Meyer lemon curd, lemon garlic herb compound butter, and chive dinner rolls; Belle Farms olive oil; Live Earth Farm carrots, and more. Optional items available for an extra fee included Fogline chickens prepared and stuffed by culinary students. Visit pinoaltorestaurant.org for details or to order.