If you missed the Pumpkin Festival in the charming Northern California coastal town of Half Moon Bay two weekends ago, it's not too late. There are still lots of pumpkins, of every shape, size -- and now color -- to be found.
It is unlikely you'll be able to see the award-winning 1,229 pound Atlantic Giant pumpkin grown by Joel Holland.
Holland, 55, a retired fire battalion chief from Puyallup, Washington turned amateur horticulturist, set a new record this year at the World Championship Pumpkin Weigh-off. At the Half Moon Bay Festival, he took home $6,145 in prize money ($5 per pound).
The runner-up of the contest was also from Washington. Jack LaRue from Tenino WA brought a pumpkin weighing 1,160 lbs.
You probably don't have a truck big enough, anyway, to get one that size home before Halloween.
However, Farmer John's Pumpkin Farm of Half Moon Bay grew one that weighed over 600 pounds.
Regardless of whether you're looking for them big or small, Half Moon Bay is the place to find them.
Farmer John's Pumpkins is part of Daylight Farms, a family-run farm which has been in business since 1947.
They also grow flowers and produce.
Farmer John's is located just off Highway 1 at 800 North Cabrillo Highway in Half Moon Bay. Call 650.726.4980 for hours, or go to:
FarmerJohnsPumpkins.com
Another reason to make Half Moon Bay your destination this weekend, on any week day night this fall, and especially on Tuesday, November 9th is Cetrella Bistro and Cafe.
On Saturdays through November from 9am - 1pm, Cetrella co-hosts the Coastside Market which offers an abundance of locally grown vegetables, fruits, organic products, gourmet cheese, herbs, and seafood right from the people that produce them. "Most of what's sold has been picked within hours, so it's as fresh as it can be," says Erin Tormey, local organic farmers and fair organizer.
The market is located in Cetrella's parking lot at 845 Main Street, Half Moon Bay.
Cetrella Bistro & Cafe
On the evening of November 9th, Cetrella will be hosting a Wine Lover's Dinner to showcase the food and wines of Portugal.
In keeping with the origins of Half Moon Bay and the Portuguese fisherman and farmers that settled the town over 100 years ago, Executive Chef Lewis Rossman will offer dishes ranging from Caldeirada a Algarvia (Fish Stew, Algarve Style) to Ensopado de Borrego (Braised Ragout of Lamb).
The cuisine will be prepared and cooked in the traditional style, highlighting the rich and complex flavors influenced by Europe and Africa, such as garlic and mint, almonds and eggs, parsley, lemon, coriander, tomatoes, olives, spices such as nutmeg, cloves and cinnamon, and olive oil.
Chef Rossman's cuisine will be complemented by some specialty items made by the Portuguese community in the classic way.
Handcrafted Portuguese cheese, a whole milk cheese made from cow's milk and aged over 60 days, is being prepared by the Matos family of Santa Rosa, California.
Authentic Portuguese Blood Sausage using a traditional recipe will be made by Rose Cardoza, known as the "sausage lady" of Turlock, California.
Petiscos, small Portuguese delicacies that can be compared with spanish tapas, will begin the meal.
Petiscaris the term used to describe a favorite Portuguese occupation, of going into pubs, cafes, and bars and indulging in a few petiscos.
It is usual to order a pratinho, a small plate of them.
Cetrella will serve an array of Petiscos for guests to sample, including Bolinhos de Bacalhau (Salt Cod Fritters), Ameijoas a Bulhao Pato (Mussels Steamed with Garlic, Cilantro, Lemon and Pepper), Espadarte Fumado (House Cured Smoked Swordfish), Salada de Feijao Frade (Tiny White Beans and Egg Salad), and Sopa de Pedra "Stone Soup" (Blood Sausage, Sausage, Black Beans and Tomato).
The traditional Portuguese dish of Sardinas Assadas Con Pimentos (Grilled Fresh Sardines with Peppers) will also be served.
Portuguese dinner, also called "the jantar," typically includes plenty of bread and wine -- both will be abundant at this feast.
As one of the most renowned producers of wine in the world, Portugal produces excellent table wines, which will be available for tasting and served with each course at the dinner.
Sommelier Chris Bradford has selected 2002 Encruzado from Quintas dos Roques, Daoto accompany the Petiscos, and 2002 Alvarinho-Chardonnay from DFJ, Estremadurato complement the fish stew.
The entree will be served with a 2002 Trincadeira-Castelao from Segada, Ribatejano.
Portugal is also well know for its fortified wines of Madeira and Port.
A Broadbent 10-Year Malmsey Madeira will be served with the cheese course, and Churchill's Port, 1997 will be served with the dessert course.
The Portuguese Wine Lover's Dinner begins at 6:30, with tasting and passed appetizers, followed by a family style dinner at 7:00.
The dinner is $85.00 per person plus tax and gratuity.
Cetrella is located at 845 Main Street in Half Moon Bay.
Dinner is served nightly, 5:30 pm - 9:30 pm Sunday - Thursday, and 5:30 pm - 10 pm Friday and Saturday.
Sunday brunch is served 10:30 am - 2:30 pm.
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Live jazz is available in the Bar/Cafe on Thursday, Friday, and Saturday nights.
To make reservations call 650.726.4090 or go online at:
Cetrella.com
Cetrella's New Executive Chef, Lewis Rossman
Last month, food critic Michael Bauer touted Cetrella as one of the best casual restaurants on the Peninsula which is thriving under its new chef, Lewis Rossman.
Previous chef, Erik Cosselmon recently left to take over the kitchen at Kokkari Estiatorio, our favorite Greek restaurant in San Francisco.
Congratulations to both Lewis Rossman and Erik Cosselmon.
Thank you Farmer John, Cetrella Proprietors, Paul & Julie Shenkman and Chef Rossman for giving us a worthwhile destination less than one hour away from San Francisco.
Inspire & Be Inspired (R).
Here's to healthy, adventuresome, soulful & the best of coastal living!
~ Jennifer Carolyn King
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