Once in a while—but almost never—I have come across a dish that seemed created by sorcerers. Every detail harmonizing. Each ingredient energizing the whole. The Iconic Chefs Dinner on Sunday offered one of those rare encounters. (Thank you Josiah Citrin.) It is...

Just watching the mixologists at Oswald inspires awe. An intriguing array of ingredients—fresh mango puree, a wide range of bitters and herbal diffusions, muddled and minced fruit, citrus and botanical garnishes—wow, this is the sort of adult flavor-play that...

Here's one of our recent dinner salads—variation on a niçoise-with fresh local albacore and all-organic everything else. Some marinated cippolinis and artichoke hearts. Major delicious.

Here is one of the recent dishes I've enjoyed at the smartly re-branded Le Cigare Volant. And for juicy details, check my review in the current Santa Cruz Weekly—or online. Here, for example, is a robust beef loin entree, sided with feisty peppers, marrow bone and...

Here's a surprising bit of feistiness from Vine Hill Winery—a Chardonnay that acts like a Sauvignon Blanc. And that's a very good thing! I always expect drinkable and lovely Pinot Noirs from winemaker Sal Godinez. But I was charmed recently by his racy, minerally...