The 2016 Pop-Up Breakfast Series has come and gone!!! It sure was a great season. We’re taking a rest for now and will be announcing the 2017 season after the new year. 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 , checking out this video clip and viewing the 2016 menus below. 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. The 2016 season was our fourth go around and we hosted four 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.
These events are ticketed and do sell out! Make sure to sign up for our monthly newsletter (on our home page) to receive advanced notice of the 2017 season. All funds support our public education efforts including the FoodShed Project. For more information call 831-325-4294 or email firstname.lastname@example.org.
The 2016 Season
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 SOLD OUT
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.