Starz cupcakes: one step closer to world domination. Photo by Christina Waters.
Who knew that a gluten-free chocolate cupcake could taste so sinful? Obviously the entrepreneuses of Starz did, that's who. Because those gluten-free babies are just part of the all-starz line-up now available in a second location. Just in time for the holidays comes this gift of edible joy to the entire west side of Santa Cruz. Yes, Starz has brought its sleigh full of cupcakes to reside inside the delightful Yogizmo emporium (where it is truly Christmas all year 'round). And that means more decisions. Which cupcake to try today? After all, Starz offers 19 varieties daily from a from-scratch menu of 196 different recipes.
A quick review: Yes, it's true that Starz specializes in frosting-intensive handheld desserts in flavors ranging from red velvet to chocolate and cocoanut to peanut butter. But what's often overlooked is that Starz founders Lisa and Connie Brighton have made a pampering dessert treat for those of us who either will not, or cannot happily, metabolize gluten. Yes, the yummy gluten-free cupcake (to quote my buddy June Smith) is indeed Starz' gift to gourmet cake-heads. The one I just polished off was topped with utterly authentic, from-scratch, butter and chocolate frosting. And the gluten-free “cake” part offered the toothsome qualities of the gluten-free tribe, yet excelled in intriguing flavor and depth.
Yes, this new satellite location, at 1717 Mission St., allows the frosting to be spread even thicker. No longer simply a luxury obtainable by 41st Ave. neighbors, Starz' old-fashioned cupcakes can be yours no matter which side of town you hang out in.
SNOWDON IN SEABRIGHT Mimi (Aqua Bleu) Snowdon's latest restaurant design is, so far, a big undercover operation. Her team is “just in the initial planning stages, obtaining permits, etc.,” her spokeswoman told me. But at least you should know that the location will be right next door to La Posta on Seabright. Sounds intriguing, no?
RESTAURANT RED TAPE The word on the street is that the pizzeria planned by chef Ben Sims for the location across from New Leaf is getting lots of parking space grief. Will red tape and a huge permit fee cause this talented young entrepreneur to take his act elsewhere? Will I ever locate Ben's cell phone number so I can get a quote from him? Stay tuned and we'll follow up.
HOT PLATES That would be the celestial black cod wrapped in parchment offered last Sunday night at La Posta. The cod, completely buttery thanks to the sealed cooking technique, was joined by infant turnips and leeks in a gossamer sauce.
Send tips about food, wine and new dining discoveries to Christina Waters at [email protected]. Read her blog at http://christinawaters.com.
