Issue link: https://www.ifoldsflip.com/i/1008482
I t's summertime in Santa Cruz, full of opportunities like relaxing at the beach, enjoying a meal on the patio of one our many great restaurants, or going for a swim. Hopefully you get to do all of these and more, and it is indeed tempting to just relax with our beautiful weather. But if you make the effort to also learn how to cook a new dish or two this season, the results can be deliciously rewarding! I talked to chefs at two different oceanfront locations where I've personally enjoyed wonderful food: Ken Drew from Aquarius (Santa Cruz) and Michelle Lee from the C restaurant + bar (Monterey). ey were both happy to provide tantalizing recipes for you readers. Enjoy! Aquarius Ken Drew has been Executive Chef at Santa Cruz restaurant Aquarius, located at Dream Inn Santa Cruz, since March 2017. He serves in this role for the entire hotel, which can be challenging— but he finds it quite rewarding. "Being a hotel chef is much more than just working in a restaurant," says Drew. "At any time of the day, we can have a banquet happening upstairs, while making tacos at the pool, while the restaurant is busy for lunch and four delivery trucks are on the loading dock. It's about budgeting time for maximum coverage—all the while making our guests happy. Never knowing what's going to happen on any given day can be a thrill. e view certainly is a bonus too!" He appreciates working where he does. "Being in this part of the country and state allows us to use the very best produce and seafood around. Being able to say something is local is a great feeling. We do many 'themed weeks' at Aquarius that other places don't do," says Drew. "We had Artichoke Week in June, Avocado Week this month (July 20-27) and we'll do Strawberry Week in August." e special weeks allow Drew and his staff to be creative, he says, in addition to their daily menu. Drew has 32 years of experience in the restaurant and hospitality industries. He got his start in Southern California under European-trained certified executive chefs Bob Brody and Jay Pastoral. Prior to moving to Santa Cruz, Drew served as executive 10 LIVE IT UP! FRIDAY, JULY 27, 2018 SANTA CRUZ SENTINEL Beef Tenderloin Two four-ounce pieces of filet mignon, seasoned and grilled to proper temperature Scallops Four U-10 Jumbo Sea Scallops, cleaned and dried, seasoned and browned in a pan to proper internal temperature (note: U-10 designation has to do with size, meaning there are 10 or fewer in one pound) Zucchini Cake Ingredients 2 medium zucchini 2 tablespoon grated red onion 2 large eggs 8 tablespoons flour 1 teaspoon baking powder 1 teaspoon kosher salt ½ teaspoon ground black pepper Vegetable oil Procedure Grate the zucchini into a bowl using the large grating side of a box grater. Stir in the onion and eggs, 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.) Heat oil in a large saute pan over medium heat. When oil is hot turn down the temperature to medium-low and place soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, flattening them until browned. CONTINUES ON 11 Tournedos of Beef Tenderloin with Balsamic Demi Glaze and Pan Seared Scallops with Papaya Salsa Zucchini Cakes, Cheesy Polenta and Red and Yellow Pepper Coulis "Dinner for Two" recipe from Executive Chef Ken Drew, Aquarius at Dream Inn Santa Cruz BY TARA FATEMI WALKER COOKING Summertime W I T H R E C I P E S F R O M L O C A L C H E F S ...recipe continued on 11