Announcing the 2016 Pop-Up Breakfast Series!!!! Read on to find out details about the chef line up, our style and to reserve your spot. If you aren’t familiar with this series of wonderful, culinary, community building events, you can get a feel for it by looking at our photo album and viewing the 2016 menus below.
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. For the 2016 season, we are hosting 4 pop-up breakfast events at the Westside and Scotts Valley Markets. Guests gather to sit down at long tables with friends and enjoy a fresh, multi-course meal. At each event admired local chefs serve up sensational mixes of simple cuisine made with seasonal ingredients from the very farms that sell at the markets. Local youth leaders from 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, fine charrcutery. With each event we learn more about how to make this moment magical, connecting farmers, chefs, our local landscape and you.
These events are ticketed and do sell out! Limited seating, tickets are $37. Purchase them at any of our markets or via our website below (online purchases include a $2 surcharge per ticket). All funds support our public education efforts including the FoodShed Project. To sign up for announcements about this series, other events we host or for more information call 831-325-4294 or email firstname.lastname@example.org.
On the day of the event, arrive and sign in at 9:30am; first course is served at 10am. Please bring your own plate and silverware – you’ll find everything else you need there. These breakfasts are set, multi-course meals – be prepared to stay with us until about noon.
Chef Kevin Koebel of Local FATT SOLD OUT
LATE SPRING SAVORY SALAD
Micro greens with prosciutto di parma carpaccio, crispy leek and savory Tuile
Served with a duo of lemon chutney and cilantro chutney
Chef Brad Briske of La Balena in Carmel SOLD OUT
STRAWBERRIES AND CHOCOLATE
Live Earth strawberries with Ashby Confections’ chocolate
Companion Bakeshop open-face sourdough, Fogline Farm pig, fried egg, greens and honey
Chef Mark Denham of Soif Restaurant and Bar
FRESH CORN SALAD
With arugula and Garden Variety feta in a simple, pickled mustard seed vinaigrette
Spanish style frittata with pasture-raised eggs, sweet peppers and potatoes
ASSEMBLY’S FRESH BREAD
with plenty of salty butter
with a fine herb aioli
Please note, tickets are non-refundable.
Email email@example.com with specific requests.