The 2018 Pop-Up Breakfast Series is here again and we have some changes to announce. If you aren’t familiar with this series of community-building, culinary events visit our photo album, check out this video clip and scroll down for past menus. The last couple of seasons sold out far in advance. What a complement! Thank you for your support over the years. It’s a true joy to spotlight regional farms and the chefs that support them year round.
Over the past five years we have intentionally offered these robust meals at an incredible price, prioritizing affordability in order to welcome a larger swath of the community. Our desire is to continue to offer the Pop-Up Breakfast experience at a great value while also meeting our main goal – to raise substantial funds for our educational and food access programs.
The first three breakfasts of this season are $45 per ticket. The last breakfast of 2018 is the Pop-Up Breakfast Benefit. The Benefit offers the features you love about our breakfast series with a unique twist, an unexpected act or item of thanks to acknowledge your gift. Priced at $75 per ticket, it is an opportunity to support the Markets on a different level. The increase in funds raised from the 2018 series will entirely fund:
- Six part-time summer youth staff positions ($3,200)
- The Market Match/food access program at the Felton and Live Oak markets ($1,000)
- The Foodshed Project, a free, public education program at the Downtown SC Farmers’ Market ($2,000)
- KERMIT – a partnership with Santa Cruz Public Libraries that brings a book mobile into the Downtown, Felton and Scotts Valley markets and encourages interaction between residents and farms ($700)
Let’s get going folks. Read on to learn more and purchase tickets.
We at the Santa Cruz Community Farmers’ Markets miss no opportunity to celebrate around good food. Since 2012 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 cider or wine tasting, a wood-fired stove, seasonal pickles, a roasted pig, words from a local fisher or a flower grower. You walk away satisfied and happy, with only a memory of place and time…and a full belly.
Tickets can be purchased below (a $2 service fee applies per ticket when purchased with a credit or debit card) or at any of our five farmers’ markets. No fees apply if the tickets are purchased with cash or check. When purchasing tickets you’ll have the opportunity to participate in a raffle that raises additional funds for our programs. For more information call 831-325-4294 or email firstname.lastname@example.org.
Registration begins at 9:30am and the first course will be served at 10am. This is a leisurely, multi-course meal, expect to be in our company until about noon. Bring your own plate and silverware – spoon fork and knife. You’ll find everything else you need at the event.
Children that can sit on a lap are welcome at no cost. Kids that need their own chair require a ticket. Feel free to contact us with questions. If you have a group (more than two), come early so you are able to reserve seats together.
Tickets are non-refundable and purchases are final. If tickets are sold out for an event you are interested please email or call Nicole to be added to the wait list: email@example.com or (831) 325-4294.
THE 2018 SERIES
A $2 service fee applies per ticket when purchased online or at market with a credit or debit card.
June 9th, Scotts Valley Market (tickets $45) – Chef Brad Briske of HOME
EARLY SUMMER SALAD
Butter lettuce, cucumbers, onion and granola with a Garden Variety yogurt vinaigrette
With fig mustard balsamic
June 30th, Westside Market (tickets $45) – Chef Marshall Bishop of Soif
Seasonal stone fruit glaze, micro greens and olive oil
With fresh herbs and arugula pesto
Garden Variety sheep cheese and spiced nuts
July 28th, Westside Market (tickets $45) – Chef Katherine Stern of La Posta
With pluot, fennel, sweet alyssum and walnuts
With herbs and peperonata
H&H FRESH HALIBUT CRUDO
Marinated w/ cucumber, melon, charred chiles, mint, onion and lime
With grains, kale, berries, jicama, cabbage, Garden Variety feta, crunchy things, dried chile and honey vinaigrette