Food Rush Episodes

Savory Meets Sweet in Seaside Santa Cruz

Tags: Food Rush
Join Chef Ryan Scott as he explores the beautiful city of Santa Cruz. Fishing is a must in this coastal city where there are abundant opportunities for reeling in your own dinner. Besides the delicious seafood Santa Cruz is known for, Ryan also discovers a restaurant that's using chocolate in ways you can't even imagine!
To begin his day in Santa Cruz, Ryan meets up with a local fisherman to get a fresh catch of his own. He brings the fish to Alan, who works with Local Catch Monterey Bay. Local Catch is a distributor that distributes fish caught by the local fisherman to customers in the area. Ryan and Alan weigh the fish, then jump into the van to deliver it to Stagnaro Brothers.

Stagnaro Brothers is almost 80 years old. Their motto is "Caught Today, Cooked Today." This fish market is the largest outdoor market on the west coast. They were voted best seafood restaurant in Santa Cruz. Over twenty types of fresh seafood are served there daily. Once there, Chef Ryan teams up with the executive chef and they make grilled halibut with grilled peach salsa.

When Chef Ryan visits Pono Hawaiian Grill, he meets the owner, Timmy Hunt. Everyone calls Timmy "Braddah Timmy." He explains that Pono means "to be righteous or do things the right way" in Hawaiian. His restaurant centers on creative and healthy Hawaiian food. It is located inside the Reef Bar, which is a popular local hang-out that serves the city's diverse population.

Pono serves over twenty different types of Poke, a raw fish salad generally served as an appetizer. Chef Ryan Scott tries the restaurant's signature drink known as the Braddah Timmy Mai-Tai, along with their signature dish while listening to a Hawaiian band play.

Next, Ryan talks to David, the owner of Chocolate about his vision for the restaurant, and the city of Santa Cruz. He meets the owner's pet dog, named Cocoa, in theme with the restaurant. The place uses every kind of chocolate available to them, including white chocolate and pure dark chocolate. In the kitchen, Ryan works with David to make a chocolate barbeque sauce, which he tries in a pork dish they make. Then, Ryan sits with some locals enjoying their chocolate-infused meals and he gets a taste of the various types of hot chocolate they offer.

Last up, Ryan visits an ice cream parlor that is unique not only in its bizarre flavors (candy cap mushroom for example), but also for the way it makes its ice cream. The Penny Ice Creamery uses all local ingredients, sourcing from farmers in the area. They make all of their ice cream from scratch, in house. They also make all of their own toppings including sauces, marshmallows and more. They even have their own dairy manufacturing plant on-site. As if all that's not impressive enough, they have an ice cream recipe written by Thomas Jefferson! The owners had been friends for years before deciding to open the business together. Their specialty is out-of-the-ordinary flavors!

For more information:
Segment 1
From the Sea to the Grill
From the Sea to the Grill
Ryan tries his hand at fishing with the aid of some local fisherman. He delivers the fish to Stagnaro Brothers Fish Market and then uses a fresh Halibut to create a fish dish with grilled peach salsa.
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Segment 2
Poke at Pono
Poke at Pono
Ryan heads to Pono Hawaiian Grill, to meet up with the owner Timmy Hunt, better known as "Braddah Timmy." Pono is located inside the Reef Bar, a popular spot for locals, surfers, and students alike. Chef Ryan makes sure to try their signature drink while listening to a Hawaiian band jam out at the bar.
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Segment 3
Chocolate, Chocolate, Chocolate
Chocolate, Chocolate, Chocolate
Chef Ryan visits a restaurant that utilizes chocolate in almost all their dishes. The Mediterranean fusion food is unique and interesting, but the eleven kinds of hot chocolate they serve might be even better!
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Segment 4
Candy Cap Mushroom Ice Cream
Candy Cap Mushroom Ice Cream
Chef Ryan Scott indulges in a sweet treat at an ice creamery that makes a point of using local ingredients and making all their own toppings. Despite this, their creativity is unhindered, showing off flavors such as "Candy Cap Mushroom".
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