The 2017 Pop-Up Breakfast Series was a blast and completely sold out months in advance. What a thrill. What a complement. Thank you all for your support over the years as we’ve built these breakfasts into the beautiful, dynamic and delicious events that they are – spotlighting the good, hard work of regional farms and the chefs that support them. If you aren’t familiar with this series of community-building, culinary events, you can get a feel for it by looking at our photo album, checking out this video clip and viewing the past menus below.

Keep an eye out for our 2018 Series announcement by joining our monthly e-newsletter on our homepage and liking us on Facebook. Read on…

Pop-up restaurants are not new; gustatory drive and the need for a gathering place gave rise to pop-up meals eons ago. At the edges of the field, around the campfire, on the tailgate of an old Chevy, we have been congregating around any and every imaginable manner of makeshift table since time immemorial.

Even when necessity isn’t dictating the venue, we still love the improvised experience. Part of the allure is the ephemeral nature of the occasion: all the more precious for its brevity. You walk away satisfied and happy, with only a memory of place and time…and a full belly.

We at the Santa Cruz Community Farmers’ Markets miss no opportunity to celebrate around good food. Since 2013 we have been hosting pop-up breakfast events at the Westside and Scotts Valley markets. At these sweet gatherings guests sit down at long tables with friends and enjoy a fresh, multi-course meal. Each event spotlights an admired local chef giving rise to sensational mixes of simple cuisine made with seasonal ingredients from the very farms that sell at the markets. Local youth leaders, graduates of the food justice organization FoodWhat, serve the fair and farmers speak about their work. Events are unique, each one offering its own pleasing qualities: a wood-fired stove, seasonal blooms, a whole roasted pig, words from a local fisher or cheese maker. With each event we learn more about how to make this moment magical – connecting farmers, chefs, our local landscape and you.

All funds support our public education efforts including the FoodShed Project. The 2018 season will be announced in the early spring. Send inquiries and questions to Nicole Zahm at: education@santacruzfarmersmarkets.org.

Menus from the 2017 Season

June 3rd, Westside Market – Chef Erin Lampel of Companion Bakeshop  

FRESH BREAD W/ AVOCADO
Companion bread with mashed avocado, garlic and spices
EARLY SUMMER SALAD
Apricots and blackberries with arugula, micro greens and simple vinaigrette
COMPANION QUICHE w/ SAUSAGE
Fiesta farm eggs, spinach, scallions and herbs with a side of El Salchichero breakfast sausage
ROASTED ROOTS
Potato, carrot and leek with a side of thyme aioli
SIDE OF GREENS
Brassicas with olive oil and sea salt
SWEET FINISH
Warm biscuit with fresh strawberries and whipped cream
TASTY BEVERAGES COURTESY OF
LuLu Carpenter’s Coffee



July 8th, Scotts Valley Market – Chef Brad Briske of Home

DRINK
Peach and basil bubbly
FRESH FRUIT
What’s in season in the best way
EGG SALAD ON HOUSE FOCCACIA
Fiesta Farm eggs mashed and seasoned on HOME’s house bread
BEEF, LETTUCE AND HEIRLOOM TOMATO SANDWICH
A BLT with aioli
EARLY SUMMER POTATO SALAD
New potatoes,  fennel and onion with herbs
7 WAY GREENS
Braised, steamed and fresh chards, kales and mustards with vinaigrette
SWEET FINISH
Bacon fat shortcake with stone fruit and sauce
TASTY BEVERAGES COURTESY OF
Hidden Fortress Micro Farm Coffee

 

August 5th, Westside Market – Chef Katherine Stern of La Posta

CHILLED MELON SOUP
with cucumber, preserved lemon and mint
GRILLED GEMS
marinated tomatoes, peppers and herbs
SMOKED FISH ON TOAST
Monterey Bay catch on sourdough w/ salsa de uova, shaved radish and fennel
CHARRED GREENS
with sesame dressing
STUFFED SUMMER SQUASH
with potato and Garden Variety Cheese
SWEET FINISH
rice pudding w/ stone fruit compote lavender syrup and cookie crumb
TASTY BEVERAGES COURTESY OF
Lulu Carpenters Coffee and Storrs Winery

 

 

August 26th, Westside Market – Chef Kendra Baker of the Penny Ice Creamery, Picnic Basket and Assembly

SOURDOUGH W/ SUMMER FRUIT AND SPREADS
House bread with stone fruit, Assembly preserves and almond butter
SMOKED HALIBUT BLINI
With nasturtium caper crème fraiche
KALE AND QUINOA SALAD
With grilled corn, little gem lettuce, peaches and a Garden Variety yogurt and mint dressing
BISCUITS w/ PORK SHOULDER
Black pepper gruyere biscuits w/ Fiesta Farm pork shoulder confit and sauteed chard
PAJARO PASTURES FRIED EGGS
As they are
SUNBURST SQUASH AND PEPPERS
Grilled sunburst squash with Jimmy Nardello peppers and chimichurri
SWEET FINISH
Brown sugar almond custard cake
TASTY BEVERAGES COURTESY OF
LuLu Carpenter’s Coffee