There’s good news about Blade Runner 2049. You don’t have to have an encyclopedic knowledge (or memory) of the original Blade Runner to appreciate this 30-years-later sequel to Ridley Scott’s groundbreaking sci-fi epic. The new movie tells its own story, with a (mostly) new cast of characters, although the main plot thrust here was launched in the original. Enough context is provided to make sense to latecomers, while longtime fans will have lots of new fodder for speculation about how it all plays out.
Incoming director Denis Villeneuve (in close collaboration with executive producer Scott), sticks to the original theme of the first film and (more loosely) the Philip K. Dick novel that inspired it: an existential question of the meaning of life when a breed of super-strong, machine-made androids called “replicants” have been created to serve the master race of humans. The movie’s two hours and 43 minutes allow plenty of time to brood, and the issue of what constitutes “real” life is worth pondering. Yet, respect for the miracle of life itself, expressed with such aching eloquence in the original film, never feels quite as profound here.
Still, the movie resonates in its own way as its central mystery evolves. Scripted by Michael Green, from a treatment by original screenwriter Hampton Fancher, 2049 begins with an explanation that the original replicant manufactory has been purchased by a rich industrialist; the newer models are more obedient, less likely to rebel than the earlier renegades. Apparently, they no longer have a four-year expiration date, either. It’s the job of a replicant LAPD cop identified only by the first letter of his serial number, K (Ryan Gosling), to track down older models and “retire” them.
On one such mission, he unearths the bones of a woman who died in childbirth—with a replicant ID. This is a big deal to his tough-cookie boss, Lt. Joshi (Robin Wright), who assigns him to track down the offspring, before the possibility of replicant reproduction “changes everything.” Meanwhile, mad-scientist industrialist Wallace (Jared Leto), searching for the secret of replicant procreation, assigns his ruthless replicant minion, ironically named Luv (a chilling Sylvia Hoeks) to track the tracker.
K is a little daunted. “I’ve never retired something that was born before,” he tells his hologrammatic girlfriend Joi (a very appealing Ana de Armas). Haunted by some troubling “memory implants” of his own, K follows the trail to a community of junkyard scavengers, a scientist in a sterile bubble harvesting human memories for replicant implants, and finally to the secret lair of loner ex-cop Rick Deckard (Harrison Ford), holed up in a plush, empty Las Vegas casino since the events of the first film.
It’s great to see Ford revisiting one of his signature roles. His testy, cynical Deckard plays well against Gosling’s smooth aplomb as they become unexpected allies in pursuit of the truth. The visuals are often amazing, with cinematographer Roger Deakins recapturing the perpetually grey, choked, drizzly post-millennial Los Angeles from the original, although there seems to be less neon glitz and even more grunge this time around.
But a few too many replicant vs. replicant slugfests—brutal, but rarely conclusive—slow things down. (In particular the climax, involving a grounded car and a rising tide, goes on forever.) And with so few humans on view (we never experience the master-slave dynamic in the offworld colonies), the sense of humanity as a goal to be striven for feels diluted. In this world, one’s humanity is the silver ticket that distinguishes the classes, but we never feel that profound sense of loss the renegade replicants felt in the first film, battling for their sense of human identity in the face of extinction.
Still, the question of whether organic humanity, born of a life actually lived, is more valid than genuinely human responses provoked by artificial means, remains fascinating. It keeps the Blade Runner franchise among the most literate of anti-superhero sci-fi dramas.
BLADE RUNNER 2049
(***)
With Ryan Gosling, Sylvia Hoeks, Ana de Armas, and Harrison Ford. Written by Hampton Fancher and Michael Green. Directed by Denis Villeneuve. A Warner Bros. release. Rated R. 163 minutes.
Marianne’s Ice Cream is about as Santa Cruz as you can get; they’ve been scooping ice cream for locals since the ’40s. But have you ever wanted to grab a juicy burger with your two scoops? If you’re in Capitola, you can head over to Beach Break by Marianne’s and do just that. Located in the former Village Grill and Creamery building, Marianne’s has rebranded and reimagined everything inside since March of this year. It’s an ongoing process. Charlie Wilcox, who co-owns the Marianne’s brand with Kelly Dillon, told us what locals can expect from this classic diner-style establishment.
Is this is the first Marianne’s to have a grill?
CHARLIE WILCOX: Yes. That location has been serving either Polar Bear or both Polar Bear and Marianne’s since about 1975 or 1977, somewhere around there. The last owner wanted to get out, and we knew the history of the business. It seemed like a good location for us. We felt like there was a good opportunity for quality, easy take-out beach food there in Capitola. It seemed like there was a demand for a quick take-out kind of operation that wasn’t pizza. We greatly simplified the menu from what it had been previously and concentrated on increasing the quality of the ingredients. This is still 50 percent Polar Bear and 50 percent Marianne’s. We actually own Polar Bear as well; the owner of Polar Bear retired, so we bought her out. It’s two different recipes, two different styles of making ice cream. We respect the history of Polar Bear. It’s not just a brand name. They’re actually different ice creams.
How much did you change Village Grill’s menu?
We narrowed it down a little bit. We added a few things. We kept the burgers, but we added our turkey pesto sandwich. We’ve had fun with a couple different types of grilled cheese sandwiches, like comfort take-out food. We’re going to be introducing homemade potato chips. We’re just experimenting with what kind of flavorings we want to do on the chips. That’s something we’re going to be rolling out soon. We basically got our first summer under our belts. We figured out a little bit about what we’re doing. Now we’re going to be having a little more fun with it. We’re working on a program of chef specials over the winter. The ones that are well received we will keep throughout the summer.
Raking around New Leaf for an interesting wine to write about, I came across a Ridge Vineyards red, the Geyserville 2014 ($38).
One of the better-known wineries in California, Ridge’s wines are shipped far and wide, and founder Paul Draper (who announced his retirement last year at the age of 80) is a rock star in the wine industry. An event we attended recently in Washington D.C. included a reception at the St. Regis Hotel, where Ridge Vineyards’ wine was on prominent display.
The 2014 Geyserville was hand-harvested from sustainably grown grapes in Sonoma County’s Alexander Valley, aged in oak barrels, and bottled in January 2016. A blend of Zinfandel, Carignane, Petite Sirah, and Mataro (Mourvedre), the wine’s sensuous flavors support a rich tannin structure. Ridge advises that this “superb vintage” will be enjoyable over the next seven to eight years.
Ridge Vineyards, 17100 Monte Bello Road, Cupertino, 408-867-3233. ridgewine.com. Another winery location is: Ridge Vineyards/Lytton Springs, 650 Lytton Springs Road, Healdsburg, where vineyard tours can be arranged.
Farm-to-Table at the Chaminade
Alfaro Family Vineyards is the featured winery at the last in the series of farm-to-table dinners at Chaminade, with delicious food prepared by Executive Chef Nick Church. The event starts at 6 p.m. on Friday, Oct. 20, and tickets are $110 all-inclusive. Chaminade Resort & Spa, One Chaminade Lane, Santa Cruz, 475-5600. chaminade.com.
California Grill Cancer Fundraiser
Every dollar spent on Saturday, Oct. 14 at the California Grill will go to Jacob’s Heart Children’s Cancer Support Services in Freedom and the Katz Cancer Resource Center at Dominican Hospital in Santa Cruz. By having breakfast, lunch, dinner and drinks you will help fight the battle against cancer. California Grill, 40 Penny Lane, Watsonville. Call 722-8052 to reserve a table. Reservations recommended.
Goose’s Goodies
Marci Prolo, owner and confectioner of Goose’s Goodies, continues to produce her marvelous handmade toffee with exciting new flavors such as White Chocolate, Peanut, and Coconut Curry. I tasted a few samples at the Capitola Art & Wine Festival last month—a totally delicious and decadent treat.
The first time I went out during a Santa Cruz Restaurant Week, I was dead broke. I had just started my second year at UCSC and was surviving on free sandwiches, coffee, and bagels from the coffeehouse on campus that I worked at part-time.
When a friend discovered that for one week a bunch of nice restaurants in town would offer three-course dinners for $25, I scraped together enough cash to go, eager to take a break from my mundane diet and enjoy a nice meal for once.
Although I had been lured out to dinner by a good deal, the experience ended up meaning so much more. For one thing, I had my first gnocchi, which was life-changing in itself. But everything—the excitement of going to a new restaurant for the first time, the thoughtful curation of the menu, the careful attention of the waitstaff, indulging in three courses, and, most importantly, taking the time to share a special meal with friends—left me with a great memory.
Solaire
It’s easy to see why locals flock to participating restaurants during this event each year, but what sometimes goes unnoticed is how much the restaurants look forward to Restaurant Week, too. Not only because their dining rooms are full, but because they can proudly showcase their menu and their place in the dining scene to a legion of new diners. Many in the industry, I found out when I spoke with them, take the opportunity to visit other restaurants to enjoy their special menus as well.
Its timing at the beginning of fall, after most of the tourists have gone home, gives us all an opportunity to get back in touch with our restaurant community by going out, sharing a meal, and celebrating one of the reasons why living here is so special.
I asked each restaurant how they prepared for Santa Cruz Restaurant Week and why it is an important community event. It’s apparent when you read their answers how excited they are to welcome new guests, show returning customers how appreciative they are of their patronage and take part in a countywide celebration of our cuisine.
Why should guests choose your restaurant to visit during Restaurant Week?
“Aquarius is undoubtedly one of the premier dining venues in Santa Cruz for a couple of reasons. The most obvious one being that it is right on Cowell Beach and affords some of the best beach and surf views in Santa Cruz. Secondly, and more importantly, Chef Ken [Drew] is new to the restaurant (since April of this year) and is doing some great food. He is truly
Cafe Mare
passionate about using products from local farms and purveyors. You can often find him at the Farmers Market on Wednesday afternoons. His style of cuisine is truly modern Californian, while he maintains the classical tried and tested culinary arts. The Restaurant Week menu has been designed to showcase his true culinary talents.” — Mark Oza, Director of Food & Beverage at Aquarius at the Dream Inn
“[Back Nine Bar & Grill] is Santa Cruz’s best kept secret, [with] easy access, ample parking and generous portions.” — Michele Costa, General Manager at Back Nine Bar & Grill
“We are a fine dining restaurant and 100 percent Italian. Our chef is from Naples, I’m from Milan and our owner is from Calabria. We love to use local, organic food and serve it in Italian ways, some traditional and some more modern.” — Andrea Gampelli, Manager at Cafe Mare
“At Chocolate, we see Restaurant Week as a time to welcome new customers with the option of a simplified and affordable menu that is inspired by the harvest season. In this way we strive to make the experience more approachable and ultimately more memorable. We put wines by the bottle on special at low prices to make the whole evening as affordable and gratifying as possible. At the same time, we view Restaurant Week as an opportunity to show gratitude toward our regular customers by offering them a fun and special three-course menu at a very affordable price.” — David Jackman, Owner and Chef at Chocolate
“Guests should choose Hindquarter because we don’t come up with cheaper entrée choices just to serve for the Restaurant Week menu. We offer three items that you will find on our everyday menu. You’ll get a choice of salmon, steak or ribs—all prepared with the best ingredients and high standards.” — Laurie Stephens, Manager at Hindquarter Bar & Grill
“We are a great place to visit during Restaurant Week for a number of different reasons. We have a spacious, comfortable
Lillian’s
dining room with beautiful views of our Koi pond and cascading waterfall. We have an awesome Restaurant Week menu, with many delicious items. The best value in town! For example, we will be offering filet mignon and prawns as one of the items. We provide excellent service and a friendly, fun-filled environment. We have a full bar, quality wine and a tasty cocktail selection.” — Jason Iwatsuru, Marketing Director at Severino’s Bar & Grill at Best Western Seacliff Inn
“Guests should choose to visit Solaire for many reasons! In July, we were excited to welcome our brand new executive chef, Aaron Kiefer, who came to us from such showstopping places as the Hard Rock in Palm Springs, the Waldorf Astoria, and the Viceroy Hotel. If you haven’t yet tried his delicious, locally sourced, and beautifully presented food, you must! Also, Hotel Paradox is like an urban oasis—our design and ambience are unique and make the restaurant and hotel property feel like a true in-town destination. Dining poolside in the evening is always a treat, and our cocktail offerings are some of the best in town.” — Elana Solon, Food & Beverage Manager at Solaire Bar & Grill at Hotel Paradox
“The Water Street Grill will provide outstanding service of an exceptional three-course meal at a fixed price. Our restaurant will aim to create an enjoyable, memorable experience and surpass each guest’s expectations. Our staff is looking forward to the opportunity to show Santa Cruz why The Water Street Grill should be added to their list of regularly visited restaurants.” — Jonathan Degeneres, Manager at The Water Street Grill
“Restaurant Week has always been a way for [me] to say “thank you” to our incredible, supportive Santa Cruz community.
Splash!
[I] always go out of [my] way to have the best deal and use the freshest local ingredients. Restaurant Week is our way of telling Santa Cruz how much we love you. It’s a delicious present. Come eat it!” — Arthur Russell, Owner and Chef at Your Place
“October is a beautiful time in Capitola … the skies are clear, the weather is warm and there is plenty of parking. Restaurant Week is a great opportunity for locals to visit the restaurant and experience the peaceful side of Capitola. We have chosen to offer dishes that we have become well known for. Our Wild Alaskan Halibut Baja Tacos and our chile verde are the top-selling items in our restaurant.” — Sarah Orr, Manager at Margaritaville
“Our restaurant has been part of our local community forever. Because it’s a neighborhood place, customers know our staff and staff know our customers. When a new customer comes in, I always encourage the staff to get to know them so they immediately feel at ease and that they’re a part of our community. The next time they come in, we’ll remember who they are and welcome them back.” — Josh Parmelee, Owner at The Point Chophouse & Lounge
“Rosie’s has a great sense of community. It’s a place where you feel welcome. We make all of our food from scratch mostly using ingredients found within 100 miles of our restaurant. I don’t think many people know that. Guests can feel good about where you’re eating and what you’re eating.” — Rico Contreras, General Manager at Rosie McCann’s Irish Pub & Restaurant
What is your approach to your Restaurant Week menu?
“Our Restaurant Week menu celebrates the bounty of the Central Coast, starting with local produce, meat and seafood, then building each dish around the ingredients that are at their peak this time of year. The offerings reflect disparate international influences which come together to form a cohesive vision with each course flowing seamlessly into the next. In addition, Chef Paul Queen and [I] have collaborated to develop a beverage pairing menu with an aperitif cocktail for each appetizer, a beer or wine with each entrée, and a selected sipping spirit to complement each dessert.” — Ethan Samuels, Bar Manager at 515 Kitchen & Cocktails
“Right now we’re going through a fascinating seasonal transition. Our Restaurant Week menu is a celebration of the end of
Chocolate
summer and the beginning of fall. Cherry tomatoes and cannellini beans collide with delicata squash, cider reductions and bourbon pecan jam. It’s a great time to be in the kitchen and to be dining!” — Jessica Yarr, Chef at Assembly
“This year we changed our approach from last year. We decided to do the $25 menu and really increase the value. We have a couple of what I call “lost leaders” on our main menu, really great dishes that sometimes get lost among the favorites, and we decided to feature those on our Restaurant Week menu. It’s a good way for us to showcase what we do here.” — Mike Goss, Manager at Cremer House
“As we do with all of our menus, our Restaurant Week menu is value-priced, still only $25 for three generous-sized courses. Our long-time Executive Chef Jeff Westbrook has so much fun stepping outside the box to create this menu, and his enthusiasm is shared by the servers as they serve these beautiful meals.” — Blaine Neagley, Restaurant Manager at The Crow’s Nest
“We were thinking of bringing back some old favorites for people to try in case they forgot about them. We decided to bring back the trout, and to include slow-cooked baby back ribs because I feel like over the last few years we’ve really perfected the recipe and I want to get the word out about that. We want to remind people that we still make great desserts, with the addition of a warm apple pie with the world’s flakiest, butteriest crust ever.” — Ed Hoffman, Founder at Hoffman’s
The Cremer House
“The approach we took to our Restaurant Week menu was to offer a little something for everyone; we want anyone who dines with us to feel like they have options. We’ve incorporated old favorites and special items for this menu. Having a menu that is inclusive to everyone’s dining preferences is important to us. We have created a menu that will definitely cater to any flavor you are looking for, so come on in and indulge yourself.” — Aileen Garcia, General Manager, and Casey Garcia, Server and Manager at Ristorante Italiano
“We want to offer some of the classics on our menu and some seasonal dishes. It’s a balance of what is always available, what is seasonal and what is more creative and attractive, some dishes that are classic in Italy, but are different. If people are already our customers it’s a good opportunity to come try new items we have on our menu that will be available starting during Restaurant Week.” — Luca Viara, Owner at Tramonti
“We’re lucky enough to work with Swank Farms [in Hollister]—they’re my in-laws. We sat down with Dick and Bonnie Swank to talk about what they would have available. We’ve been using that model through the changing seasons for the last year and a half. We’re talking with our farmers and being inspired about what they have to offer and what they’re proud of. That’s the concept here, that we’re putting together dishes that are seasonally correct, because we believe things taste better in the season that they’re ready.” — Dan Agostinis, Managing Partner at Johnny’s Harborside
Why is Santa Cruz Restaurant Week an important event for the community?
“Restaurant Week is an important event in the community because it gives people the opportunity to experience new and different restaurants and meals that might be out of their comfort zone without creating a financial strain on their pocketbook. This week is the perfect time to create special memories with friends and loved ones while stimulating your taste buds.” — Casey Dakessian, Food & Beverage Coordinator at Chaminade Resort & Spa
Margaritaville
“What we like about this event is that it puts Santa Cruz in the eyes of a lot of people in the Bay Area. It also brings together local people to get to know our local cuisine. I think that’s very important. It makes [the event] not just local, but regional. Restaurant Week gives us a strong connection between our neighbors who live here and the Bay Area.” — Manuel Rangel, Manager at El Jardín
“It works! There’s been an amazing response in the last few years. We do two or three times the normal amount of business on those nights. It’s a nice festive atmosphere. It gets people downtown that don’t normally come out here. A lot of people don’t eat out as much as they should. There’s too many people cooking in Santa Cruz. It’s really a phenomenon how busy it is.” — Paul Cocking, owner at Gabriella Café
“Restaurant Week is a great time to expand your circle of “go-to places.” Everyone has their handful of places that they dine at regularly and sometimes it’s hard to try new things. Restaurant Week is a great time to get out and try somewhere new.” — Hollis Ferguson, General Manager at Hula’s Island Grill
The Water Street Grill
“There are a lot of things going on in the country and people are struggling to find their peace again. There are tough times to get through every day, but food brings people together. There’s so much happiness and joy when they go out and experience a good meal and have fun again. Santa Cruz is like a small community, people come and go. During this week, we come back together again. It’s truly important for us to go out and have fun. This is the most beautiful, tastiest time for tourists, for everyone, even for me. It feels special again, and the customer feels like a star, like they’re very special. It’s a beautiful moment to go out and experience everyone’s creativity.” — Ayoma Wilen, Owner and Chef at Pearl of the Ocean
“People get stuck in the restaurants that they go to. They go to the same places and eat the same dishes, because that’s what they know. Santa Cruz Restaurant Week is an opportunity to get out there and try new things without breaking the bank. You could try two or three restaurants for the amount you’d pay to the one you go to every week. It gets people out of their comfort zone and into new things. If you don’t like it, at least you tried it, and if you do like it now you have a new option. You can get a feel for restaurants at a discount price, but still have a full meal and have a full experience.” — Dustin Miller, Asst. Manager at Splash
“Being in such a seasonal and tourist-based area, Restaurant Week allows restaurants to cater to our own community. As students or parents, eating out can be expensive and Restaurant Week affords individuals who maybe otherwise couldn’t afford the opportunity to enjoy a three-course meal for a reasonable price. At the same time it allows the restaurants an opportunity to remind locals what makes each of us unique and special.” — Jill Ealy, Co-Owner at Zelda’s On The Beach
Hindquarter Bar & Grill
“It refreshes people’s memory about what’s out there, the variety of restaurants available for the locals. We participate because we want the exposure, we want to remind people that we’re here and we’re a great option that’s been added to Santa Cruz.” — Jay Dib, Owner of Mozaic
“The $25 or $35 price point creates an equal playing field to all of the restaurants. It gives all of us as a community an opportunity to go out, know what our budget is and sample the wares of all of the many fine restaurants in the Santa Cruz County area. It’s a great time for us restaurateurs to go out and see what everyone else is doing, too. It’s an exciting time.” — Michael Harrison, owner at Michael’s On Main
“Santa Cruz Restaurant Week allows the chefs of all participating restaurants to take the stage and engage in a bit of lighthearted competition. Plus, a week dedicated to a special menu at a reasonable set price is fantastic for drawing in new clientele who might not normally go into Red! This event also prompts members of the community who would not normally leave the house to get together with friends and reintegrate some positive memories into their lives. We all get wrapped up in the stresses of life, and passing time with loved ones is so crucial. It is medicine for the soul!” — Gannon Akin, Manager at The Red Restaurant & Bar
Where To Go
515 Kitchen & Cocktails
515 Cedar St., Santa Cruz. 425-5051, 515santacruz.com.
Sitting on the concrete steps of 418 Cedar St., John Glenn lights up a cigarette.
Glenn—no relation to the famous astronaut—is spending a Sunday repairing a well-known yellow Victorian that he owns. Black letters, painted high on the wall, read “Dr. Miller’s,” a sign harking back to the structure’s days as a dental office. Glenn and his friend Vic Brooks, a contractor, are working on the building, which was formerly Caffe Pergolesi, the popular downtown café, known for its cheap organic coffee and laid-back vibes, that closed in late August.
Recent months have seen the closures of other high-profile Santa Cruz businesses, as well—Goodwill’s Bargain Barn, Mr. Goodie’s Antiques, Logos Books & Records, Jedzebel, and Seven Bridges Organic Homebrew Supply. When Pergolesi owner Karl Heiman announced that, after 44 years, his café would close for good, it seemed to fit right into the trend—but that didn’t make it any less depressing.
Activist Wes Modes told journalist Bradley Allen—who broke the news about Pergolesi via Facebook—that everyone knew the reason for the closure, saying, “You can no longer afford to live here. You’ve been priced out and so have all your favorite places.”
But Glenn, who owns the property, says he didn’t raise the rent or evict anyone. Glenn claims Heiman wasn’t doing his share of maintenance, and so he offered his tenant a month-to-month rental agreement, which Heiman declined. “It was all in the lease. I don’t want to throw darts, you understand? That’s what I want to put on the record. He wasn’t asked to leave by me,” Glenn says.
Heiman, for his part, says there is no asset value in a business that doesn’t have an annual lease. An 1886 Victorian like the old Pergolesi building requires a lot of upkeep, Heiman says, and he claims that Glenn had been slow to make repairs that the lease required him to make on his end. Both men declined to send GT a copy of their agreement.
Glenn has no timeline for filling the building, which he cannot tear down because it’s listed as historic, and he says he has no idea what kind of business will open there next.
The minutiae is relevant because the demise of this beloved café has come to epitomize, for some locals, an unwelcome shift toward a Santa Cruz that is not even affordable for its longtime businesses and residents.
So if the reality of Pergolesi’s closure is somehow more complicated, what does that say about the narrative surrounding it and the other shuttered businesses? Are the closures really all connected? And if we learn the causes, will anyone be able to do anything about it?
Glenn and Heiman both point to an isolated problem that plagued the old café: the homeless, who would loiter at the corner of Elm and Cedar streets by Pergolesi. Heiman says he was never able to get city councilmembers or the police to do anything about the issue.
Of course, one could still argue that the transient issue is, in fact, connected to increased costs, in a county with both a well-documented housing crisis and a growing homeless population. Heiman says the factors are complex.
“I hate to say the word ‘homeless,’ because there are about 10 different demographics that go into homelessness,” Heiman says. “There’s the family that lost their home. There’s the vet that’s homeless. There are the mentally ill that are homeless. Our problem was just the people who were drunk and would hang out all the time by the café.”
Heiman, who serves on the Think Local First board and still owns Mr. Toots Coffee House in Capitola, says people have been telling him that Santa Cruz will never be the same after the attrition this summer.
“I heard it from another person today,” he says. “A business owner said that everything is changing and going away. I’m sure there are lots of reasons for all of it. I’m just not sure everyone has the same reasons.”
At least on the surface, the reasons for the closures don’t appear to be connected.
The Bargain Barn moved to Salinas, where it tripled its floor space. The owners of Mr. Goodie’s Antiques retired, as did Logos owner John Livingston, reluctantly leaving behind an operation that he says had not been profitable for years. The owner of clothing store Jedzebel did not agree to an interview, nor did the management of Seven Bridges, although it’s been no secret in the brewing community that the cooperative had always been difficult to run, in part because of its commitment to certified organic products.
Another business, the sushi restaurant Mei Garden, closed after selling its Ocean Street property. Next door, its tenant Coffeeville, which had developed a fervent following in less than two years of business, had to move out as well. Coffeeville, Pergolesi and Jedzebel all closed the same day—Sunday, Aug. 27.
It’s possible that if the recent summer seemed bleak for local businesses, that’s because it really was, at least according to Teresa Thomae, the director of the county’s Small Business Development Center (SBDC)—and she doesn’t see things getting better. Thomae says the recent shift in the Santa Cruz economy is more than just a matter of perception, and the threats facing the local economy are real. The underlying trends right now, she says, are increasing rents, mixed with the growing threat that online sales pose to local retail.
“I still think that locally owned small businesses are going to have a place here,” she says. “They always will. But with the reality of what square footage costs, it’s getting harder and harder for anyone with a small business to survive.”
Thomae says that many business-owning baby boomers are looking to retire, and she hopes employees are ready to step up and try to buy local institutions when the time comes, something she wants to facilitate through the SBDC.
Thomae is currently developing a retail outreach program with the Downtown Association and Santa Cruz economic development director Bonnie Lipscomb that will launch in November. Also, retail expert Robert Gibbs will be returning to Santa Cruz at the end of October for a few days, Lipscomb says, to update his 2010 business analysis, on a contract of about $10,000, aiming to provide some guidance.
Meanwhile, more chains have found their way to Santa Cruz. A few blocks north from the old Coffeeville location, a Starbucks opened in July. A few blocks further, a Habit Burger Grill and a Dunkin’ Donuts are on the way.
Coffeeville owner Kendra Mcqueen is currently working with the Watsonville Planning Division to open a new Coffeeville location in the East Lake Village. She looks forward to hopefully opening soon down in Watsonville with Mike Goble, her life and business partner, although she hopes the South County town doesn’t change much.
“It really has a lot of potential. It’s a neat little town,” she says. “Everyone I know from when I grew up who has purchased a house has purchased in the South County. We’re getting priced out—not to diminish what’s already there in Watsonville, because I really value the history and what’s there.”
For five years, the crisp space within the Tannery Arts Center complex has served as a salon of surprises known as Radius Gallery, where owner/director Ann Hazels regularly experiments with ideas of exhibition. An army brat, Hazels grew up all over the Midwest before college in Kentucky, followed by various art internships in Baltimore.
“I began with a six-week residency, and I stayed for five years,” she recalls with characteristic sparkle. To support her ceramics practice, Hazels wisely honed her “day job” skills as a gallery administrator. “I was always a clay artist,” she contends, “but I thrived on interaction with the public. Something happens when visitors experience your work. A gallery is access to something bigger than we are.”
Admitting that she “thrives on chaos,” the multi-talented entrepreneuse was fussing with the Radius interior when I arrived on the eve of a special performance. “I’m fed by other people’s input,” she admits. “I’m still a clay artist, and try to get into the studio here at the Tannery once a week—and will often be there for two-week stretches when I’m working on a piece for a show.” Hazels did her homework before making the move to Santa Cruz. “When a friend told me that Santa Cruz was a mecca for nonprofits, that did it!”
Hazels’ background in fundraising and nonprofit administration launched her move to this area. “I did fundraising and development for the Colligan Theater here at the Tannery. It’s fascinating how people spend money,” she observes.
“Connecting people with their interests,” has formed the heart of her career thus far. Fluent in the languages of art and development, Hazels offers Radius as a place for communication around the overarching theme of visual experience.
“I’m limited with what I can do here, financially,” she admits. “I can only offer small stipends to artists who show.” And the way she does that is by making the Radius space pay for itself. “No flashing lights yet, but it’s been a welcoming community. The part that was hard was the gallery itself. It’s getting more interest all the time, and I get requests from artists who are interested in showing here.”
A couple with their three children come in to look around as I talk with Hazels. Immediately, the kids begin picking up bits of interactive sculpture and using them to explore a sound installation. Their delight echoes throughout the gallery. “Sometimes people approach me about projects—that seems to happen organically,” she explains. “People really want to show their work, so I’ll pick something that I’m interested in; for example, an installation.”
She plots out the gallery schedule a year in advance, and closes each year with an invitational. “End of the year is the spirit of giving. Why not give art?” Radius is nontheless a commercial gallery...
What feeds her? “The changes and the variety. We’re open Wednesday through Sunday, noon to five, and I try to be here during those times,” she says. “Organizations like Catamaran will rent the space for receptions. I’m here for most of those events.” Her 18 years of art biz experience pays off. “The vocabulary is natural to me.”
Hazels says she still does contractual work for nonprofits when need and opportunity arise, but admits she still needs to make art. “I exhibited here at Radius recently with three other artists—I did pieces about windows and reflections, water and clouds.” Admitting that she has a desire to do “big things,” Hazels says that gallery success would mean being able to pay artists commissions. But for now, it’s crucial to make people respond—and laugh.
“The next show is wild,” she promises. “I want people to come in with fresh eyes.”
The Radius Gallery is at 1050 River St. #127. The “Micro/Macro” show runs Oct. 20-Nov. 12. radius.gallery.
Jamie and Kellen Coffis picked up harmony early. The brothers behind local group the Coffis Brothers and the Mountain Men grew up singing children’s music onstage with their mom, who exposed them to a variety of harmony groups, including the Everly Brothers and the Boswell Sisters. The experiences helped make music second nature.
“Harmonizing has always come easily and naturally to us,” says Jamie. “I see some people struggle with that, but it’s an innate ability with us because it’s been ingrained from such an early age.”
As adults, the brothers and their band have emerged as rising stars of the local music scene. They’ve carved a musical niche for themselves, expanded their fan base throughout California and now Jamie is a DJ at KPIG. Though their band gets the generic “roots music” descriptor, the sound is closer to 1970s rock, with keyboard-driven tunes, two guitar parts, catchy hooks and singalong harmonies. Lyrically, the band covers love, making it through hard times, changing perspectives, life and loss.
Comprising Kellen on guitar and vocals, Jamie on keyboards and vocals, Kyle Poppen on lead guitar, Aidan Collins on bass and vocals, and Sam Kellerman, who replaced longtime drummer Henry Chadwick, the group draws comparisons to the Southern California-based band Dawes, but its primary influence stretches back well before that.
“Tom Petty and the Heartbreakers have given us the outline,” says Jamie of their appreciation of uncomplicated tunes that stand the test of time—Petty’s “Free Fallin’” is the song that pops to his mind. “That’s kind of our playbook.”
The two recently saw the late Petty in concert and marveled at the experience. “Everyone sang along to every song,” says Kellen. “You can sing along even if you don’t know the song.”
Kellen took up the guitar at the age of five, under the guidance of local guitarist Steve Palazzo, who encouraged the youngster to sing while playing. “I still have old guitar charts that are handwritten by Steve,” he says.
Once Kellen started writing songs and jamming with friends, Jamie took up writing as well, gravitating to the keyboards.
“I just needed something to do to accompany myself,” he says. “I was an average keyboard player. I took lessons forever but never got that great. I was kind of a bad student.” He adds with a laugh, “I’ve just learned some tricks.”
Casual jams grew into an official band that has developed a sound of its own. The Coffis Brothers and the Mountain Men draw from proven classic rock, but the band has a down-home feel about it. This is probably due to the fact that the brothers were raised in Ben Lomond, with its “slow life” culture, natural beauty, and mountain music scene.
On Friday, October 13, the band celebrates the release of its new album, Roll with It, which was recorded at Barefoot Studios in Los Angeles. The famed studio was a hotspot in the ’70s and ’80s that attracted top-tier talent, including Jimi Hendrix, the Doors, Supertramp, Marvin Gaye, and Stevie Wonder, who recorded Songs in the Key of Life there.
Recording at Barefoot presented the band an opportunity to record on analog tools to tape, an experience that forces artists to focus on getting good takes live and not relying on digital edits. The result is a record that’s warm, nuanced and gorgeous. It’s the next step for a band that’s been grinding for years and is starting to see the hard work pay off.
“Every year has been a little better than the last year,” says Kellen. “We’re starting to get fan bases outside of Santa Cruz. We don’t show up and sell 300 tickets, but we’re seeing people come out in the North Bay and San Francisco and San Luis Obispo. That hasn’t happened before.”
Jamie adds that because they stay busy and the changes are slow, they don’t always recognize them. But when they look back five years, they’re “definitely doing a heck of a lot better.”
“You realize that at least we’re not playing in front of two people at some shitty bar,” he says. “We’re playing in front of people, usually, and we’re getting paid a little bit, usually, and we’re playing more often, so we’re going somewhere.”
The Coffis Brothers and the Mountain Men will perform at 9 p.m. on Friday, Oct. 13 at Moe’s Alley, 1535 Commercial Way, Santa Cruz. $12/adv, $15/door. 479-1854.
Busy Bantam has unveiled another popular feature to please its clientele, a full liquor license under the watchful eye—and hand—of bartender Greg Tavangar (who also works the tasting room at Venus Spirits).
In the interests of spiritual research, Angie and I took a seat at the bar last week and admired the colorful view of three tiers of designer liquors ranging from Leyenda mezcal and Venus aquavit to Laphroaig, Potrero Rye and Nikka Coffey Vodka. And that’s not counting the stash of more traditional cocktail ingredients such as Fernet Branca, Gran Classico and Campari. The house offers a short list of special cocktails, all of which sounded adventurous. So we were full of questions, for which Tavangar had answers as detailed as any high-proof nerd might want. A gorgeous assortment of designer and housemade bitters filled little amphorae next to jars of citrus, fresh fruit and olive additives. As Tavangar answered our questions, he didn’t skip a beat mixing up exceptionally good-looking cocktails—a watermelon fizz was particularly gorgeous. The Aperitivo involved a classic Italian-style vermouth called Alessio Vermouth Bianco, plus a pale yellow bitters called Gran Classico (think pale Campari) and a Prosecco top—all for $10. Angie, who enjoys something bubbly on a warm afternoon, was on board with that.
I needed to know more about the item austerely named Gin Cocktail. Bruto Americano (a New World Fernet), plus sweet vermouth that was not actually sweet, and orange bitters ($12). “So it’s a bit like a modified Negroni?” I asked. Tavangar nodded, but pointed out that it had depth and subtlety denied to the ordinary vermouth, gin and Campari Negroni. I adore any cocktail with both gin and bitters, and this one called out to me. My cocktail arrived in a handsome tumbler cooled by a single gigantic ice cube. An attractive blood-orange color, the concoction offered up layers of bitter orange and gentian root, all carried on the steady current of gin. A splendid cocktail that invites both contemplation and easy sipping.
After pouring the prosecco as the top layer of the three Aperitivo ingredients—the three elements actually formed bands, much like a high-spirited latté—Tavangar then briskly stirred them together in a tall, icy highball glass. I took a taste and discovered my favorite cocktail that doesn’t involve gin. It was intricate and refreshing, a perfect warm-weather quencher. As we watched the cocktails being engineered, Tavangar mentioned the acquisition of a new Japanese gin. Just released, he grinned. I expressed amazement and was immediately provided with a sip.
This was a mysterious and beautiful gin, with hints of botanicals, such as sancho pepper and Japanese yuzu, kabosu and amanatsu citrus. Nothing Dutch about this spirit, and one that would reward the postmodern purist. Bantam’s Nikka Vesper cocktail is made with Nikka gin, vodka and dry vermouth—an East-West poem for $15.
Of course we shared an appetizer of the house signature warm avocado toast topped with mint leaf and pomegranate seeds ($8). Cocktails are a portal. Check Bantam’s Facebook page for details.
Any Minute Now …
And the new Aptos installment of Parish Publick House should be online. Expect to be greeted by a classic pub experience. Also, the long-awaited Birichino Tasting Room in the heart of downtown Santa Cruz will be open pronto. From what I can see, some things are worth waiting for.
Au Revoir to Au Midi
And to the gracious Michel Loubiere and his chef/wife Muriel, who for 10 years offered the flavors of the South of France to grateful South County patrons. The Loubieres are taking their delicious act from Aptos to a new restaurant in Monterey. To which we say, “Bon chance!”
Last week, I led a Q&A with Valerie Faris and Jonathan Dayton, the directors of the new Battle of the Sexes, after a screening at the Nick. It was my first time seeing the film, which is a complex but fun look at the 1973 tennis match between Billie Jean King and Bobby Riggs, and maybe the most subversive sports movie I’ve ever seen (read Lisa Jensen’s review).
Faris and Dayton, previously best known for their debut film Little Miss Sunshine, are obviously not your typical Hollywood people—and their Q&A responses were thoughtful and full of insightful behind-the-scenes secrets—but I have to say, what impressed me the most was the crowd. I’ve been part of quite a few events like this, and rarely are the questions from the audience as on-point as they were at the Nick Q&A. A couple of times, the audience questions were almost word-for-word something I was planning to ask them, and I’m supposed to be doing this professionally! (Jury’s still out on that.)
My point is simply that Santa Cruz has great film people—which, yeah, I already knew, but this was a nice reminder going into what has oddly become film festival season in Santa Cruz County. The Watsonville Film Festival (Oct. 5-8) and Santa Cruz Film Festival (Oct. 11-15) are both imminent, and in this week’s cover story I explain why the theme of “movies about movies”—and, more generally, “movies about art”—that pops up in many of this year’s entries (at both festivals!) is one that intrigues me so much. Hope to see you at the Mello Center this week, and the Tannery Arts Center next week!
About 25 years ago, I went to a women’s circle where the Motherpeace was being used for inspiration and self-reflection. It was my first experience of alternative, new interpretations of the tarot, and it was truly a life-changing evening!
I have turned to it for help and understanding ever since. Over the years, I have found and appreciated other decks and oracular tools as well, but the Motherpeace is, and always will be, my main squeeze in the world of divination and psychic awareness.
Kudos and congratulations to Vicki and her persistent vision and courageous, outward expression in this world we share.
He is right about the effects commercialization will have on medical and recreational marijuana. An article published on Aug. 30 stated that of the samples tested at Anresco Labs for the Bay Area Hempcon, 80 percent tested positive for pesticides, fungicides and/or molds and microbes. This is a huge problem. I was Agricultural Director at WAMM for 20 years, and it was my job to ensure that our members received the highest quality, safest medicine. I did this by growing organic and never using any chemicals in any form. Lab testing did not exist at the time so it was the only way to be sure the medicine was clean.
Since then, a lot of people have come into this “industry” because of the allure of big money. As a result, there is a general lowering of standards, to the detriment of patients/consumers. Mr. Coturri also mentions the issue of genetic quality, which is as important as testing clean. I know breeders, myself included, that work to preserve land race strains—or, as some folks like to say, heirloom strains. We also work to hybridize new strains to improve them for medical use.
Mr. Coturri talks about the regulations as part of the problem. He is right. I know some form of regulation is needed, but only because the government made marijuana illegal in the first place. This created the black market as we know it. Also, the government has been involved in price fixing. This was stated explicitly by the 9th Circuit Court of Appeals during the WAMM lawsuit. It was done to keep prices artificially high. Thus, we have the costs of today.
The regulations will also put a target on the backs of folks who grow, but don’t want to be in the system. Those crops not registered will be easily found and eradicated. That doesn’t mean those growers are bad, just not registered. Although there are plenty of bad apples, as they say. At the moment, I am only cultivating true-to-type stable genetics for seed sales. I feel this is a way that I can have input into keeping higher standards, which was my original goal in the first place.
I urge all patients/consumers to put pressure on cultivators and sellers to operate with the highest ethics possible. It will be for the benefit of all. And my use of the words “high” and “highest” were puns intended.
Mike Corral | Director, Fenix Genetix | SANTA CRUZ
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GOOD IDEA
HOUSE FRAMING
While housing costs squeeze every spare coin out of our wallets and chase locals out of town, Santa Cruz city officials are handing out a booklet they call the 2017 Housing Conversation Kit to get people brainstorming solutions. The survey’s also available at cityofsantacruz.com/housing. It’s a nice way to gear up for Affordable Housing Week, which runs from Thursday, Oct. 19 through Saturday, Oct. 28, with 17 events planned. For information, visit santacruzcommunitycalendar.org.
GOOD WORK
COP ON TOP
New Santa Cruz Police Chief Andy Mills has impressed a lot of locals with what seems to be a fresh approach to running the SCPD. Mills will start holding community meetings next week, with a total of five forums through the end of the month—gatherings to serve downtown, the Westside, the Beach Flats, Midtown and the Ocean Street areas. For more information, visit santacruzpolice.com or call 420-5844.
QUOTE OF THE WEEK
“Basically, I’m afraid of everything in life, except filmmaking.”
“Being a Brit, we see all the news and the gun crime happening in America and we think it’s quite crazy that you haven’t done anything already.”
Finn Sayce
Britain
Traveler
“My uncle was at the concert in Las Vegas. He says it is something that should be looked at, but to infringe on our liberties granted to us by ourselves is just one step closer to not having any at all.”
Chase R.
Santa Cruz
Salesman
“It’s not a gun issue, it’s a people issue. That’s where we should start the discussion.”
Six o Nine
Santa Cruz
Wood Design/Builder
“It’s a perfect time to talk about gun policy. I’m down for it 100 percent.”
Vergie Murietta
Santa Cruz
Stocker
“It’s time to not have conversations, it’s time for change. ”
