4b 5b [ food&drink ] wednesdaynights and drink_4.25.pdf · 4b half moon bay review n wednesday,...

4B half moon bay review n wednesday, april 25, 2012 half moon bay review n wednesday, april 25, 2012 5B

[ Food&Drink ]

Get your brit on!21 Beers on tap • 80 Bottle Beers

enjoy with our British favoritesBangers & Mash • fish & chips • sheppards pie & More

Cameron’s restaurant, pub & inn(650) 726-5705 • www.cameronsinn.com • 1410 s. cabrillo HigHway, Half moon bay

CASEY’SCAFÉHomemade soups, salads,sandwiches, and entrees

• Gluten free menu items• Soups and Chowders available• Breakfast all day• Dog-friendly patio• Wine & beer list

650-560-4880328 Main St. #101, Half Moon Bay

www.caseyscafeofhalfmoonbay.com

WINNER!of the 2008, 2009,2010, 2011 & 2012“AS FRESH ASIT GETS”AWARD

Casual Fireside Dining

Call 650.726.1818 for dining reservations or visit www.mullinsbarandgrill.com

2 Miramontes Point Rd. Half Moon Bay 94019

$4 house wines

Friday Nights: Prime Rib Dinner




Monday through Thursday:Happy Hour from 4-7pm

Tuesdays: $2 tacos from 11am-close

Wednesday Nights: “Wine Night” with $4 house wines$4 house wines








Friday Nights: Prime Rib DinnerCasual Fireside Dining





















Complimentary Valet Parking








O C E A N O B A R & G R I L L

650-726-800010151 N Cabrillo Highway, El Granada

www.flavoronthecoast.com

AMERICAN CLASSIC CUISINE ...ONLY MORE DELICIOUS!

Now more vegetarian options

“Huge, delicious sandwiches and a friendly staff.” -YELP review

Sandwiches, Breakfast, Lunch & DinnerAlso serving: hamburgers, soups and salads.

171 - 7th Street, Montara • 8am-8pm, 7 days a week650.728.2211 • eatgherkins.com

LOBSTERCLAMBAKES

TO-GOEVERYTHING

YOU NEEDWe make it …

You cook it!Whole Lobster per person

Clams and MusselsCorn-on-the-Cob

Andouille SausageRed Potatoes

Clam Chowder and ColeslawPick it up right in the pot.

Stop by Sam’s gift shop andorder yours today (please allow 48

hours notice). $40 per person.

Call (650) 712-02344210 N. Cabrillo Hwy.

Half Moon Baywww.samschowderhouse.com

enjoy home cooked food away from home650.726.7699 • 523 Church St • half moon bay

Bay Area A-List First runner up

Coming soon:open for dinner nightly!

Café

Capistrano Café

Capistrano

“love atfi rst bite!”

— Yelp Review

“love atfi rst bite!”

— Yelp Review

Bay Area A-List First runner up

Capistrano

Capistrano

Capistrano

Capistrano

Capistrano

Capistrano

Capistrano — Yelp Review— Yelp Review— Yelp Review— Yelp Review— Yelp Review

Now servingbeer & wine with our Mayan Cuisine

Fill out, cut out and bring this in, or EntEr onlinE at hmbrEviEw.com(click on the Community Page, then click on the pink box above the Calendar on the right side of the page)

Congratulations to last month’s winner: DEbbiE tolanY

NAME

ADDRESS

CITY

PHONE

EMAILThere is no obligation to purchase. Just fill out the entry form or a facsimile thereof and mail or deliver to: The Half Moon Bay Review, P.O. Box 68/714 Kelly Ave., Half Moon Bay, CA 94019. Limit 1 entry per person per month. Contest winners can win once per household each calendar year. Winner will be notified by telephone and also published in the next Dining Out. A $50 gift certificate will be given for a participating advertiser on the food & drink pages. No change will be given. Entrants must be 18 years old or older. Employees of the HMB Review, Wick Communications, employees of participating advertisers & their families are not eligible to win. The HMB Review reserves the right to reject any entry.

$50 Gift cErtificatEE n t E r t o w i n

from a participating advertiser on the food & drink pages.

✁

Third-graders learn ‘froyo’ economics Business Basics

are key to sea crest

economics unitBy Lily Bixler

[ [email protected] ]

Third-graders can learn only so much about economics by peering into dusty textbooks. Put them behind a counter at a local frozen yogurt shop though, and concepts like net profit and market surveying become as tangible as the tasty yogurt itself.

“It gives them real-world ex-perience of what it means to built a business,” said Bruce Pollock, head of Sea Crest School. “(Working at a busi-ness) gives them a taste of what actually sells, how you get it out there. It’s hands-on experience of seeing a busi-ness in action.”

As part of an economics unit at the school, 24 third-graders spent an evening last week at Nano’s Yogurt Shack on Main Street in Half Moon Bay. They were “young celebrity yogurt servers” in partnership with Half Moon Bay Coastside Chamber of Commerce and Visitors’ Bureau. Half the prof-its from the student servers went toward Sea Crest, which donated the funds to Water-shed Discovery Foundation, an organization the school is

working with in order to study the science of estuaries and watersheds.

The students served frozen yogurt from 5 to 7 p.m. April 18, with four students work-ing the counter in 20-minute shifts. Other students orga-nized the line of customers. Still more tallied sales.

Before the frozen yogurt event last week, the third-grad-ers conducted a market survey to decide which flavors they’d offer at Nano’s. After going class to class at Sea Crest, they settled on vanilla with Oreo cookie crumbles and chocolate with Reece’s Pieces.

Students brought in about $400 in sales and tips, but since the customers were ea-ger to tip, third-grade teach-er Debra Christian said she wasn’t sure what portion of that was actual sales.

Christian said students were very concerned about the money being made.

“We wound up having con-versation about profit ver-sus how much it costs to run a business,” she said. She ex-plained to students that at Nano’s they got 100 percent of their profit but in real life they would have to account for costs like renting space for the yogurt shop, and buying the machines and the actual prod-uct.

“That was the big learning curve for them,” she said.

Charles Russo / Review

Sea Crest School third-grader Katie Thomas sprinkles on the Oreo bits during a stint as a celebrity ice cream scooper at Nano’s Yogurt Shack in Half Moon Bay. The event was a fundraising effort for wet-land preservation with an additional connection to the students’ economics coursework.


Davey Donahue, a Sea Crest School third-grader, samples the working life at Nano’s Yogurt Shack in Half Moon Bay. It was all part of learning the principles of economics.

[ r e c i p e ]

sautéed kale or swiss chard is a coastside tradition

This is a great year-round recipe for Coastsiders since kale and Swiss chard grow so easily in our climate – and there is plenty of locally grown, organic avail-able. It’s readily available at farmers markets, gro-cery stores and from gardens all year long. It’s also a very healthy recipe that is simple and quick to pre-pare. Look for colorful yellow, orange and red Swiss chard for a beautiful, healthy dish!

— Louise Strutner, Review advertising

representative

From our table Ingredients:big bunch kale or Swiss Chardgarlicolive oilParmesan cheesesalt and pepper

Preparation:I cut out the central rib, to a point, meaning some of it. Ev-eryone has a different “point.”Cut ribs/stems into small pieces. (This looks like colorful con-fetti if you have a variety of colors of Swiss chard.)Then cut leaves in a “rough chop.” They cook down quite a bit, so I usually cut the leaf in half lengthwise, layer them on top of each other, then cut them into one-inch strips.Mince garlic and put it in sauté pan with a good amount of olive oil.Start by sautéing garlic briefly on medium-high with olive oil until it starts smelling really good — one minute, maybe two.Add the stems, sauté for about four minutes.Add the leaves to garlic and stems, sauté for a few minutes more, but not until entirely limp and dead.Sprinkle with grated Parmesan cheese, salt and pepper.

Louise Strutner / Review

Swiss chard makes for a colorful side dish when gently sautéed in olive oil or butter. It can be found locally year round.

Celebrity chef highlights

artisan Food Fairyan can,

will cookCelebrity Chef Martin Yan is

appearing at the third annual Artisan Food Fair, set for Sat-urday, May 12th in the Court-yard of La Piazza in down-town Half Moon Bay. He will prepare a stir-fry, offer cooking tips and sign books.

Master Chef Yan is a tele-vision celebrity best known for his long-running televi-sion show, “Yan Can Cook.” He is also the author of more than 30 cookbooks, including award-winning Martin Yan’s Feast and Martin Yan’s China.

Following Yan will be Mas-ter Pastry Chef Thomas Grauke, owner of Moonside Bakery. He will prepare a but-ter frosting and demonstrate cake decorating techniques.

The event is sponsored by kitchenware store Toque Blanche, which has invited some of its favorite gourmet food producers to present and discuss their creations. All are regional artisans or import-ers of artisanal foods who will

provide tastings of their spe-cialties, including chocolates, lavender, vinegars, olive oils, coffees and much more.

Vendors appearing with their gourmet products in-clude:t Little Sky Lavender (culinary lavender);t Sonoma Valley Portworks (vinegars);t Bava Family Grove (olive oils);t Neo Cocoa (chocolates);t Yaya Imports (artisan foods from Spain);t Outland Java (coffee) t Teatulia (teas).

The event, which runs from 11 a.m. to 3 p.m., is free and open to the public. For more information, contact Toque Blanche 726-2898 or [email protected].

— from staff reports

Artisan Food FairWhen: 11 a.m. to 3 p.m., Saturday, May 12

Where: La Piazza Courtyard, 604 Main St., Half Moon Bay

Cost:: Free

Celebrity chef Martin Yan will headline the happenings at the third an-nual Artisan Food Fair in Half Moon Bay May 12.

Photo courtesy Toque Blanche

Barterra is the toast of major competition

hmB winery takes douBle goldBy Stacy Trevenon[ [email protected] ]

Barterra Winery, located on Main Street in Half Moon Bay, celebrated a sparkling success at the 2012 Finger Lakes, New York, International Wine Competition.

This year 3,500 wines were entered from 22 countries and all 50 states. They represented 756 wineries. A panel of 64 respect-ed judges, the largest ever elected for this competition, scruti-nized the vintages and chose winners.

“Barterra’s focus is on limited production, world-class wines, and we are proud to have this honor,” said Barterra Director of Marketing Mary Corcoran.

“It feels wonderful,” said Barterra owner Mary Colucci. “Re-ally and truly it does. We were very proud.”

The award winners were:t 2009 Alexander Valley Cabernet Sauvignon (Double Gold Medal.) Described by Corcoran as “amazing and still evolving,” this wine comes from grapes harvested from Delmar’s Vine-yard above the Alexander Valley, and aged in a combination of new French oak and second-year American oak. t 2010 Carneros Chardonnay (Silver Medal.) Barterra custom-ers had already deemed this rich and elegant Chardonnay a winner. The grapes were harvested on the Napa side of Carne-ros Creek, close to the rocky and well-drained soils of the bay. It was whole-cluster pressed and barrel fermented, and aged for 16 months in French oak and 25 percent new oak.t 2006 Alexander Valley Cabernet Sauvignon Reserve (Bronze Medal.) This wine also took a bronze at the 2010 San Francisco Wine Competition and just gets better with age. This deep pur-ple-colored wine is full-bodied with old-world character.

The awards represented a personal achievement for Barterra, said Colucci, “in terms of when you give your best. Begin with good equipment, have good winemakers, and do your home-work.”

Once again, as in the past 30 years it has been in existence,

the competition benefits Camp Good Days and Special Times, a camp for children who are ill.

The wines, said Corcoran, will last years in the bottle but for a much shorter time in Barterra’s cellars, and wine lovers are en-couraged to order soon.

The winery, which has been in business in Half Moon Bay for seven years, is located at 643 Main St. and can be reached at 712-1635. r

[ w i n e ]


On Friday, tasting room manager Mary Corcoran pours tastes of Barterra Winery’s recent award winners.


Barterra Winery owners Bart and Mary Colucci are pictured in the courtyard of their Main Street tasting room.

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