November 15, 1999 New UCSC Farm cookbook features seasonal recipes By Jennifer McNulty Just in time for holiday feasting and gift giving, the Friends of the UCSC Farm & Garden are pleased to announce publication of their second cookbook, Seasonal Recipes from the Great Chefs of Santa Cruz County. Image: Jane Bolling Featuring 81 recipes from chefs cooking for the area's premiere restaurants and catering companies, the cookbook highlights the use of seasonally fresh produce in everything from appetizers to main dishes and desserts. As Deborah Madison, founding chef of Greens Restaurant in San Francisco and author of The Savory Way, writes in the introduction to the new cookbook, "starting with good-tasting, startlingly fresh vegetables means that more than half the battle with cooking is won. In fact, cooking ceases to be a battle and becomes the pleasure it should be." The recipes are presented in four separate seasonal sections, each of which is introduced with a description by UCSC garden manager Orin Martin of the garden during fall, winter, spring, and summer. The cookbook, which is spiral bound and lies flat for easy use, also features original drawings by local artist Graydon Livingston. The cookbook will be available in local bookstores, Integrand Design, and other outlets in early December. The suggested retail price is $19.95. Proceeds from sales support the work of the Friends of the UCSC Farm & Garden, including community education in organic farming and gardening. Two events are being held to celebrate the arrival of the new cookbook, which follows publication three years ago of Recipes from the Great Chefs of Santa Cruz County. Benefit Dinner at Blacks Beach Cafe Monday, December 6, at 7 p.m. 15th Avenue and East Cliff Drive, Santa Cruz Dine on a sumptuous meal prepared by contributing chefs Robert Morris of Blacks Beach Cafe, Peter Dressen of Theo's, and Tom McNary of Carried Away Fine Foods to Go, and enjoy wines donated by Bonny Doon Vineyard's Randall Grahm. Tickets are $60 per person. Space is limited and reservations are required. For more information, please call (831) 459-3240. Cooking Demonstration with Master Chefs at Integrand Design Monday, December 13, 5-7 p.m. 1515 Pacific Avenue, Santa Cruz Watch the professionals do their stuff during this free cooking demonstration in downtown Santa Cruz by three contributing chefs. Chefs at the following restaurants and caterers have contributed recipes to the cookbook: Bittersweet Bistro: Thomas Vinolus Blacks Beach Cafe: Robert Morris Caffe Bella Napoli: Giovanni Di Maio Carniglia's: Stefano Carniglia Carried Away Fine Foods to Go: Tom McNary, Mima Lecocq Casablanca Restaurant: Scott Cater, Aaron Cunningham Chaminade Resort: Beverlie Hillis Costanoa: Forrest Cook Feel Good Foods: Heidi Schlecht, Amy Linstrom Gabriella Cafe: Michael Martinez, Jim Denevan Gayle's Bakery & Rosticceria: Gayle and Joe Ortiz Hollins House: Jeffrey Huff Jozseph's Extraordinary Culinary Events: Jozseph Schultz Lindsey's at the Summit: Jeff Heicksen, Lindsey and Michael Ryan Michael's Catering Company: Terry Teplitzky O'Mei Restaurant: Karl Cook, Roger Grigsby Outstanding in the Field: Tom King, Jim Denevan Renee's Garden: Renee Shepherd, Fran Raboff Sanderlings Resort: Karl Straub So Say We: David Jackman Theo's Restaurant: Peter Dressen The cookbook may also be ordered by mail by sending a check made payable to UC Regents. Please add $2.50 per book for tax and shipping. Friends of the UCSC Farm & Garden; Attn: Cookbook University of California 1156 High Street, Santa Cruz, CA 95064 Return to Front Page