Issue link: https://www.ifoldsflip.com/i/1075446
6 LIVE IT UP! FRIDAY, JANUARY 25, 2019 SANTA CRUZ SENTINEL L et's face it: it's not always easy (or even realistic) to get through the holiday season without making at least one poor eating decision. Not to worry…now that it's a new year, we thought we'd help you get a fresh start and we sought some advice from the chefs at Soif and PRIMAL Santa Cruz. We even have a couple recipes to share. Keep reading and here's to a healthy and therefore happy 2019! Soif Chef Tom McNary came to Soif Restaurant & Wine Bar last August. This was a big change, as he had been operating his own Aptos catering company and café—Carried Away—since 1989. But McNary knows he made the right decision to switch paths. He and Soif owner Patrice Boyle have known each other for many years, and discussed working together more than once. He shares her vision for Soif; part of this is serving 'fresh, creative and honest food.' "I joined Soif because I was looking for a restaurant where I could create dishes using as much locally sourced ingredients as possible including vegetables, seafood, poultry and meat," says the chef. McNary is sharing some plans in Soif 's immediate future. "Throughout this year, we will be doing four events centered around local sustainability: produce farming, raising meat, local fisherman and aquaculture," says McNary. "I also want to build on the momentum of the last five months, making healthy tasty food while continuing to develop relationships with local producers." The chef has long supported the local community, working with area farmers, foragers and producers to source ingredients and shopping regularly at Santa Cruz farmers' markets. His love of being in the kitchen, and his appreciation for delicious ingredients, go back a few decades to his 1970's childhood in Berkeley—when he would sneak into a restaurant (a place his friend's mom worked) after it closed. "We would grab the key and unlock the doors late at night to explore the bowls of chocolate mousse, ducks and produce in the kitchen fridge. I didn't know it at the time but that restaurant was Chez Panisse," says McNary. "Like a kid in a candy store, I was in awe every time we would go inside. There was something about being in that kitchen after hours – so many ingredients, so many things at your fingertips and a big space to create!" McNary actually ended up working at Chez Panisse years later, before launching Carried Away. He hopes that readers will try his recipe for a dish from Soif 's winter menu: Vegetable Soup with squash, carrot, sweet potato, lemongrass, ginger, and coconut milk. "I put the soup on the menu because of its seasonality," McNary says. With winter squash, carrots, and sweet potato, the soup utilizes very fresh ingredients. "It is also very tasty—as well as vegan, which will attract diners who are looking for something healthy," he adds. "With the beginning of the new year, some people make BY TARA FATEMI WALKER Healing soups and winter health tips from chefs at Soif & PRIMAL SC CONTINUES ON 7 Soif chef, Tom McNary. Photo credit RR Jones