13 minute read
Carving Your Turkey
CARVING YOUR HOLIDAY TURKEY
GIVE THE TURKEY A REST
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After you’ve pulled the turkey from the oven, don’t slice into it right away. Let the turkey rest for at least 30 minutes. This allows the juices to redistribute within the meat, which means when you carve it the juice will stay in the turkey and not run all over the cutting board.
Slice off the Legs and Thighs
To do this, slice through the skin between the leg and the breast. Then pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop. At that point, use your knife to cut around the joint and remove the leg and thigh completely. Repeat this process on the other side and set these pieces aside.
2Remove the Breasts Slice down the center of the breastbone (Keel Bone). That is the bone in between the breasts on the top of the turkey. Once you do that it is easy to find the spot where the breast and the keel separate--Take the tip of your knife and run it down between the bone and the breast and the breast will come off easily. Repeat this process on the other side and set the breasts aside.
Remove the Wings
Gently pull the wings away from the body and slice through the joint to remove it. You can remove the wing tips (there’s really no meat here), and they’re great for stocks. Then set the wings aside.
4Separate the Drumstick from the Thigh Now that all the meat is removed from the turkey, flip what is left of the turkey so it is skin side down and you can see the natural separation between the drumstick and the thigh. Slice through the meat and gently pull pack on the drumstick to expose the joint, then slice through it. 1 You’ll have two pieces, the drumstick, and the thigh. Remove the bone from the Thigh Turn the thigh skin side down so you can see the joint more easily. Use your knife to slice around the thigh bone, preserving as much meat as possible. Save the bone for stock.
6Slice up the Meat Always slice against the grain for tender pieces of meat. And use a very sharp knife to keep the skin attached to each piece.
Presenting your Carved Turkey
Once all your meat is sliced up, you can arrange it on a platter. This is where you can get creative. You can arrange it any way you like and add any garnishes to make it more beautiful to present to your guests.
Serve It Right Away
The turkey is the last thing to set on the table, after all, it is the center of attention! Make sure all your side dishes, salads, sauces, and other goodies are cooked, on the table, and ready to be enjoyed as the turkey cools down quickly.
3 5
Push up on the joint you may hear a slight pop. Slice through the joint.
Slice down the center of the breastbone.
Founded in 2016, Clean Juice® is the first and only national USDA-certified organic juice bar franchise that highlights the importance of an organic, plantbased diet. Rooted in “healthy body and a strong spirit” (3 John 1-2), Clean Juice Aptos is owned and operated locally by Karen Brenner and her team of dedicated Juiceristas. Clean Juice Aptos proudly serves certified organic cold-pressed juices, smoothies, açaí bowls, wraps, sandwiches, toasts, salads, and other healthy foods in a warm and welcoming retail experience. The Clean Juice franchise was founded on 10 Biblically-based core values – like gratitude, respect, and positivity – and they guide us every day and inform everything we do, both in business and in life. We believe that organic produce is healthier, safer, and more sustainable than foods grown in conventional farming practices. We only use USDA-certified organic ingredients. Our commitment is to the highest quality nutrition possible, which you can only get with certified-organic fruits and vegetables. We believe that organic isn’t just a trend, it’s a return to tradition. Pure food, grown as it should be, and improving people’s lives one bite at a time. Did you know that organic food may also have a higher nutrient content than conventional food? With no harmful pesticides and fertilizers, plants boost their production of phytochemicals that strengthen their resistance to bugs and weeds. If you’re feeling down or sick, Clean Juice Aptos has fruit + veggie power that is calling your name! To prevent reduced nutrient levels and preserve our ingredients’ natural nutrition, Clean Juice uses a cold-pressed juicing technique that crushes and gently presses our fresh, organic produce into refreshing juices. Because Clean Juice’s cold-pressed juices are intended to deliver as much nutrition as possible, we don’t use HPP or any other pasteurization method that will alter the integrity of the nutrition in our juices. This means that all of those powerful nutrients can provide the maximum benefits to your body! If you’re interested in getting into cleansing or taking your nutrition to the next level, Clean Juice’s cold-pressed juices are the real-deal solution to enhancing your well-being. Come try Clean Juice today - Your body will thank you! For more information about Clean Juice®, its menu, team of franchise partners, and core values, visit www.cleanjuice.com. Give the gift of Organic this Holiday Season with a Clean Juice Gift Card!
GIFT organic
THIS HOLIDAY SEASON
CLEAN JUICE APTOS
100 RANCHO DEL MAR APTOS, CA 95003 831-661-0614 @CLEANJUICEAPTOS
Accommodations For Large Parties
MICHAEL’S ON MAIN
Whether you’re dressed up or coming in for casual conversation, we want you to relax and enjoy yourself here at Michael’s on Main. Our Americana cuisine is offered at breakfast, lunch, or dinner. We use nothing but the best ingredients in our dishes, we also utilize local produce and products. Enjoy a glass of your favorite wine, while enjoying the beauty of Soquel Creek from our patio, or sit inside and enjoy our Fireside Room. Our bar is cozy with a large drink selection. We also feature live music each week inside the bar and out on the patio. Don’t miss our Grateful Sundays with Grateful Dead cover bands. Visit michaelsonmain.com for our music calendar.
Michael’s on Main can also accommodate intimate parties, as well as extravagant celebrations, and especially weddings. Our experienced cooking team will design a special menu appropriate for the occasion, whether it is a casual, beach barbeque, or an elegant wedding. Our uniformed staff will provide you with flawless service at whatever level you desire and you can count on us to handle all your rental needs. The entire restaurant can accommodate up to 250 people, however, by renting only certain rooms, we can host parties of all sizes. The ambiance along with our award-winning food and superior service will make your event special and memorable. With our extensive selection of entrées and beverages, we can create a special menu to suit your own personal style. Specialties may include New York steak, salmon, and fresh seafood and pastas. Our Special Events Coordinator will be happy to schedule a consultation with you to discuss available menu options, as well as provide a tour of our facility. We invite you to come see what we offer in person so we can impress you with our friendly staff, delicious food and great atmosphere. Visit us today or call to reserve a space for your next event.
Steve Wilson
CAFE CRUZ ROSTICCERIA & BAR
Chef Steve Wilson, who owns and operates Café Cruz, delights in the flavors and cooking styles found in North America’s diverse cultures and regions, as well as many international cuisines. Launched in 1995, Café Cruz has been a favorite restaurant for locals and visitors for many years.
Steve’s interest in cooking began as a teenager growing up in Pennsylvania. His early experiences in kitchens on the east coast and in Santa Cruz sparked a passion for blending regional flavors with locally harvested foods. Steve emphasizes healthy and high-quality ingredients, embracing both American and Global cuisines.
Wilson is committed to the environment and to the greater Santa Cruz Community. Café Cruz is an avid supporter of area schools and the programs of many community organizations. Steve was a former recipient of the Second Harvest Food Bank’s Hunger Fighters Award.
The restaurant offers something extra for every event. The interior décor was designed to offer an open, festive, and casual atmosphere. A classic French made Rotisol rotisserie is in full view featuring natural meats and poultry. Chefs can be seen working their magic in the open copper-backed kitchen. The murals depicting local scenes are the work of local artist Terry Wells.
Visitors enjoy cocktails and appetizers in our bar featuring a distinctive adobe-style fireplace (the creation of artist/contractor Shan Gilmore). In keeping with our eco-friendly philosophy, the wood tables and custom bar top are made from sustainable hard woods.
For those who prefer open air dining, Cafe Cruz’s heated patio is just the thing. The focal point of the patio is the beautiful Tuscan fireplace, surrounded by greenery and flowers. Our cozy fire-table is a fun place to gather for cocktails. For banquets and other special occasions, the lush garden room with its distinctive waterfall fountain is an ideal choice. Café Cruz gift certificates are a great way celebrate! Available in person or at cafecruz.com
Escape to Makai: A Fully Immersive Tiki Paradise on the Santa Cruz Wharf
Walk far enough out on the Santa Cruz Wharf and the land falls away, replaced by a sense of ocean and sky in all directions. On the wharf’s lower decks, sea lions bask in the sun and bellow contentedly at one another. Seagulls wheel in the sky or hop along the wharf railing, pestering meditative fishermen. To the west, surfers ride the glistening waves of world-famous Steamer Lane like an impossibly beautiful dream. It is out here, near the last bend in the wharf, that you will find the Makai Island Kitchen & Groggery, a fully immersive escape into the world of tiki. To step inside Makai is to enter an exotic world of bamboo, woven rattan cane, palm fronds, and colorful Japanese glass fishing buoys. It is a place of island melodies and intoxicating aromas. Tiki statues silently grin and howl from every nook and cranny. A school of silvery fish flash across the ceiling. Entering Makai is like being hit with a warm wave of pure tiki before swimming out into its ocean. And that’s by design, according to Peter Drobac who opened Makai in 2020. “I love the escapism of tiki. I love the way tiki can transport you into a place of pure imagination and fantasy. Our menu is island. It’s Asian-fusion. It fulfills the tiki mission in truly unique and surprising ways,” says Drobac. “And, of course, I also love our cocktails.”
A team of master mixologists has crafted a drink menu that would’ve made Trader Vic himself proud. From a historically accurate Mai Tai tribute to the wild communal drinking experience of the Scorpion Bowl, Makai is full-tilt tiki. Plus, the bar rotates, making it arguably the coolest place to get a drink in the whole Monterey Bay region. Makai also smokes its own meats. The house-marinated Huli Huli chicken is turned over an open flame to lock in the natural juices. It’s delectable. Rich as a luau, the Kalua Pua’a features tender pork shoulder house-smoked over applewood chips, shredded, served with Makai’s tamarind sauce, and drizzled with homemade dynamite aioli. The rest of the Makai’s menu enjoys a similar attention to detail. Each dish features traditional elements subtly reimagined to reinforce the entire tiki experience. The Poke Stack, for instance, offers bite-size morsels of soy-sesame marinated ahi tuna, avocado, and seaweed salad. It’s a divine, complex taste of the sea. If you really need a vacation, but only have a few hours, I invite you to escape to Makai Island Kitchen & Groggery, the fully immersive tiki paradise on the Santa Cruz Wharf.
L-R SETH SMITH (NAVY), AARON NEWSOM (USMC), JASON SWEATT (ARMY)
CULTIVATE
The Santa Cruz Veterans Alliance was founded by veterans to provide veterans and the public with access to highestquality lab-tested medical cannabis. Cultivate is brightly lit, with neatly arranged products from local brands such as Big Pete’s, Higher Edibles, and of course, Santa Cruz Veterans Alliance. Cultivate also stocks recreational products such as cannabis gummies, a popular choice in Aptos. A staffer greets everyone at the front door to make sure those entering are at least 21. At SCVA, we not only cultivate for clean, consistent, medical grade cannabis, we also practice horticultural therapy. The calming influence of a plant-rich environment has been transformed into a therapeutic tool. Horticulture Therapy was historically used with servicemen returning from World War I and II as an opportunity for healing, stress reduction, exercise, and learning. Bringing a veteran into the cannabis garden teaches them a new skill, gives them community, allows them to know their medicine, and provides a peaceful environment. Veteran farmers bring the skills they learned in the military to our gardens. Attention to detail, problem solving, and integrity are just a few of those skills and are the basis for the SCVA motto, Grown with Honor. The Aptos store, 7887 Soquel Drive, has sidewalks and plenty of parking. Cultivate has 27 employees working in cultivation, distribution, and retail. Watch for Cultivate to open in Watsonville. Aptos hours: 10 am to 8 pm every day.
Sharon Hadley
THE FISH LADY
Meet the real Fish Lady. Sharon’s seafood history runs deep as she was exposed to the seafood and shrimp business in her native hometown, Lafayette, Louisiana, where she learned the secrets of cooking seafood in the South. Sharon has been sharing her gift with the Santa Cruz area for over 23 years now. She and her husband Mike are always warm and inviting, as well as being very informative about the products they carry at The Fish Lady. It is always a treat to be met with such personalized service, when visiting any establishment, but Sharon and Mike take their service to the next level, providing information and facts about the food you are putting on your table, and serving to family and friends. We also prepare our fresh clam chowder and soups of the day, and when crabs are in season November to May, we’ll be cooking them up all day long. Always fresh daily, live or cooked we crack and clean complimentary! At The Fish Lady you are not just a customer, but a friend… Check out our smokehouse as well! Smoked Salmon, Salmon Jerky and much more! We smoke only fresh wild salmon marinated in our special teriyaki brine for 24 hours, smoked for 6-8 hours, then vacuum sealed for freshness. We love our new location --- come by and see us!! The same building at Capitola Produce at 700 a- bay avenue in Capitola --one stop shop
