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.
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: email@example.com.
Menus from the 2017 Season
June 3rd, Westside Market – Chef Erin Lampel of Companion Bakeshop
EARLY SUMMER SALAD
Apricots and blackberries with arugula, micro greens and simple vinaigrette
Fiesta farm eggs, spinach, scallions and herbs with a side of El Salchichero breakfast sausage
July 8th, Scotts Valley Market – Chef Brad Briske of Home
What’s in season in the best way
Fiesta Farm eggs mashed and seasoned on HOME’s house bread
New potatoes, fennel and onion with herbs
August 5th, Westside Market – Chef Katherine Stern of La Posta
marinated tomatoes, peppers and herbs
Monterey Bay catch on sourdough w/ salsa de uova, shaved radish and fennel
with potato and Garden Variety Cheese
SMOKED HALIBUT BLINI
With nasturtium caper crème fraiche
With grilled corn, little gem lettuce, peaches and a Garden Variety yogurt and mint dressing