Le Cigare Volant

Lunch, sometimes we go and just have such a time! We really don't go out often, at least compared to other people I know, and we will frequently go months without a meal out (when I am prepping for a competition), so when we do go out, we go out and have a really good time.


One of our favorite restaurants changed recently, so we were eager to go and experience the new food and atmosphere. We loved the previous chef and his dishes, so at the same time, we were apprehensive, we were a bit worried that we might be disappointed. 


The restaurant is in Santa Cruz, on the Pacific Coast about 30 minutes from our house. We live at the base of the Santa Cruz Mountains, you drive over the twisty mountain highway and pop out with a view of the Monterey Bay (on a clear day).


It is in the Bonny Doon Vineyard wine tasting room and was most recently known as The Cellar Door. A new chef was brought in and it is now called Le Cigare Volant.


Sunday I woke and was at Gold's Gym at 6:15 am, I trained Back and Biceps. I think my biceps are looking better because I am lifting really heavy (70 pound barbell curl- 3 sets of 10) and Roy also told me I should be doing Reverse Curls too. I am supposed to be doing more but am currently at 40 pounds, I think I can move up to a 45 pound bar next week. 


Then to the Farmers Market to stock up for the first part of the week and then David and I drove over to Santa Cruz. We always need to allow lots of time because the beach traffic can make the drive painfully slow, the narrow highway can be at a standstill.


We sat at the kitchen bar, we prefer this over a table as we can watch the chefs in action. It makes us feel like we are a part of the entire process. There would be no dietary restrictions at this meal.....


I have a short 4 minute slideshow below of our lunch, I will describe it for you first.


We had several glasses and flights of wine, I cannot remember them all so you must use your imagination for that! Just know this is in a winery, so the choices are vast.


I started with Ecopia Baby Lettuces in Reggiano with Hazelnut, Grapefruit. This was a plate of tender lettuces with a creamy parmesan dressing, small grapefruit segments and crispy toasted hazelnuts.


David had Charcoal-Grilled Octopus Salad with Baby Potatoes, small chilled octopus and tender purple potatoes in light dressing served in  a small wood box.


We both had Shooters: Gazpacho, Sangria. A spicy tomato with a chilled shrimp; a cucumber with a tangy yogurt ball; a chilled peach. (yum!)


Next was Farrotto with Saba Mustard.


We shared Avocado Corn Dogs, Chipotle Mustard- lime/Avocado Float, battered and fried avocado...oh my god! My advice- don't share these.


Next we shared Smoked Devil's Gulch Pork Shoulder Sliders- House Steamed Buns, Artichoke Relish. I will again order these and...not share!

And the thing that looks like a cigar on a plate? It is really food, 38 North Confit Duck Leg Cigar – Leek Ash. Again, we shared. 



So what are our thoughts on the new restaurant? We thoroughly enjoyed it! Once you see the slideshow with the food you will see why. We did however, miss the old Cellar Door and the chef, Jarrod. The food was more limited, less fussy and featured some bigger plates. The steak and frites was to die for and is not a staple on this menu. But we could tell they were still working out the kinks, still learning Chef's desires and commands. We will certainly go back several times.

A bit of wine tasting in the wine tasting room after then we stopped at Kellys French Bakery next door to pick up a lasagna, baguette and some sweets. We got a small cheesecake to take home to Cooper, David got a Custard Pullman and I got a sinfully rich Brownie. We ate these in the car with coffee...

Life is not always a diet.

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Getting Big and Enjoying Life

It was Thursday, the day before Veterans day which was a holiday for all of us. I sent David an email:


"Cooper and Lauren are going to Halu before their play- want to go out to dinner?"
"Yeeeeeeeeeeeesssssss"
"Cellar Door!"


I make reservations online through open door and get home at 5:30. We live in San Jose, on the Los Gatos border so we are right at the Santa Cruz Mountain foothills, the Cellar Door Cafe is over the hill in Santa Cruz on the other side of the mountain. It would take almost an hour with traffic.


As we drive over the hill I am talking about my "bigness". I want to get big, I am trying to get big and amazingly, my diet has been working. I have cut starches back to only 3.5 ounces ONCE a day (after training) and increased protein 2 ounces every meal, which is 12 ounces more a day- almost a pound of lean meat/eggs/fish. I have grown, I am 13 pounds more than I was 5 weeks ago. And, most is muscle, there isn't much fat, really. I have done a good job. 


But, I am still allowing myself to enjoy life and eat, drink and be merry on occasion. Tonight was one.


David said "It's a holiday! We are off!"  "Well" I said "I still have to get up at 4 am to go to the gym". "Your choice" he happily shouts as he zips along the mountain road. "Don't wake me up when you go!"


We arrive and I ask to sit at the bar, we love to talk with the chef and watch the action. We love this restaurant and we are lucky to have such a fantastic place so close. We sit and the server greets us "Hey guys! Nice to see you again!" I don't know her name but she is a wealth of knowledge regarding food and wine. 


She brings us a glass of wine then places a dish in front of us. "Chef has sent this out for you!"


Notice she said "Chef" and not "The Chef". Jarod Ottley is respected and he is "Chef". He waves and smiles, he has sent out a beautiful dish of Fried Brussels Sprouts with Smoked Chevre. 


Heaven. Absolute heaven. Jarod walks over and greets us welcoming us back. Here David is enjoying the sprouts.

And more sprouts. They aren't breaded, just fried and the cheese is smooth and smokey.

Bread from Companion Bakery around the corner, olive oil and salt.

The pizza oven and the prep area where Jarod stands and creates the masterpieces he sends out to the anxious patrons. 

We shared Local Greens, Lemon, Almond. It isn't just a salad, it is a lovingly created piece of art. The greens are local and dressed by hand, then carefully stacked on the glass plate. The couple next to me ask what it is, they want one too.

David then has Pork Belly Confit, Cippolini, Torn Bread and Bean. He has had a slightly different version of this before, he likes it very much.

I had Monterey Squid, Squash Blossom, Sunchoke, Corn. Oh I ate half before I took the picture!


A French fellow sat down next to me and we chatted, he ordered the Duck Confit.

I look at the menu and see "chocolate cookie". I ask the server about them, could they be the fabulous cookies I had last month? She talks to Jarod, no they are not the same. But Jarod will make them just for me, as a special treat!


She tells me they changed the serving size, they used to serve 6 and realized it was way too many. Funny, I ate all 5 last time, David had 1.


Here they are, my special cookies, little sandwiches, so I actually did get 6 (two per sandwich). Last time I guess there were actually 12! David didn't even have a bite.

They all watch as I thoroughly enjoy each cookie. Then the two women sitting next to David want to know what I am eating. They don't see this on the menu and they want them. Oops, Chef will need to make more I guess!

David said he would have me home in time for bed, we arrive at 8:30, I relax with a glass of sparkling wine then off to bed, 4:00 am comes early.

Next Saturday is Passport Day, we have wine shipments to pick up and they happen to be in Santa Cruz, I have made reservations for lunch at the Cellar Door again. We told Jarod we would drop off some of our wine for him.

Post Competition Celebration Lunch

Sunday I couldn't sleep in too late, I am wired to get up and go. I woke about 6 a.m. and read the paper, David got up early too and I asked for breakfast. An avocado, mushroom and cheddar cheese omelet with one piece of sourdough toast.


No pastries, I have all the time in the world really. The days following a competition are so fun, filled with eating and celebration.


We went to the farmers market and I ate some fruit, oh the flavor was wonderful! I bought great vegetables and meats. On the way home I texted Virginia- Ramos Fizzes in 15 minutes! She and Mark came right over, Sophie leading the way in her little battery operated car.


Then it was over to Santa Cruz for lunch at the Cellar Door Cafe. We are so lucky to have this stunning restaurant so close.

 

I knew what I wanted as soon as I talked to the server. The Aioli Monstre. A huge platter of cold poached seasonal vegetables and seafood, served with aioli (garlic mayonnaise).

Oh there was wine too, after all, Bonny Doon is a winery! I am not a "cheesecake Factory" gal, quantity does nothing for me, it is quality I want. I am a foodie, I know great food, I eat only the best. I know the best restaurants, hit me up when you are looking for something....

Here is the platter up close, next Sunday is the last day this is on the menu, then they are honoring the change of the seasons, and moving to bouillabaisse, I will be there for that!


My platter has cauliflower, carrots, green beans, Romano beans, wax beans, stuffed egg, shrimp, cherry tomatoes, basil, radishes, scallops and halibut cheeks! Each morsel is delicate and fresh as can be, you dip it in the garlicky mayonnaise and it is heaven on earth. 

It is an open kitchen, we like to sit at the counter and chat with the chefs. David is enjoying Pork Belly Confit, warm cabbage salad and fried yolk. 

It doesn't sound great but it was, I tried it!

I could have licked the plate. I joked with the server that I should have just eaten the darn shrimp tails too....

Dessert. Dark chocolate cookie, caramel mascarpone. Sounds simple, and it was. Simply delicious!


David ate one.

I ate the rest. They make them there, the cookies were slightly crispy outside, sort of like the crackly top of a brownie, then dense and moist inside. Like a sophisticated Oreo. 

This is one of the few restaurants Cooper will go out of his way to eat at, he knows great food too. I highly suggest you make a trip here, it is worth the drive over the hill.