#GOODTIMES PIZZA SERIES#
But, as the Pizza Series’ many returning customers will tell you, the journey is worth it.Ī post shared by The Pizza Series first thing I notice when I open the box is that my pizza is beautiful. Thankfully there are plenty of well-placed signs that direct visitors to a parking lot on the far side of the building, past fountains and tennis courts, into the heart of an empty dining hall. After pulling off onto Santas Village Road adjacent to Highway 17 into the nearly empty parking lot of the huge, vacant corporate campus, the vibe is kind of apocalyptic. I’ve been to my fair share of pop-ups and finding them is part of the fun, but even I have to admit that locating the Pizza Series is a bit of a trek. Guests should order their pizzas in advance through an online order form, particularly if they want Detroit style, which frequently sells out by Thursday, although the Pizza Series does take a limited number of walk-ins. inside the Enterprise Technology Center in Scotts Valley, with 10 house combinations and a build-your-own option, all available as Detroit- and New York-style pies. It pops up every Thursday, Friday and Saturday from 4:30 to 7 p.m. “It gets that caramelized, almost fried dough on the bottom, with a focaccia-y center.”ĭriscoll, together with his fiancée, Maddy Quesada, started the Pizza Series in the fall of 2020. “It reminds me of your favorite grilled cheese sandwich,” says Matt Driscoll, owner of the Pizza Series, a pop-up that specializes in Detroit-style pizzas. Here, the cheese (there’s a lot of it) is encouraged to melt over the sides into the bottom of the pan, creating an irresistible overhang of crunchy, melted, frico-like “cheese crown.” The bottom crust crisps up until it’s almost fried, the better to support ample toppings. In this case bigger is better, more is more. The hefty, rectangular Detroit-style pizza stands apart from other thinner, rounder, perhaps lesser pies. Tell me, what are your favorite local Santa Cruz County products at the grocery store? This time I’m excluding our many talented beverage makers and farmers - I want to know who’s making the best jams, sauces, pastas, tofu, olives, cookies and more in the grocery aisles. Rob cites “many other significant reasons for increased costs in craft beer,” including energy, water, canning supplies, transportation and “the overall costs of living in our area.”
Despite steady price increases for several years now, they said they do their best to absorb the costs without passing them on to their customers. Rob and Kathleen Genco, owners of Discretion Brewing in Soquel, said they are also used to paying a bit more for their organic brewing supplies. But the barley shortage, caused by drought and heat rather than supply chain issues, adds a sobering uncertainty to the future availability of quality brewing supplies.
Purgason and his partner and fiancée, Tallula Preston, haven’t had to raise their prices from $5-7 per 12-ounce beer since they opened in 2019, despite rising costs. “All of our costs, from aluminum cans to cardboard to CO2 and the shipping to bring them all to the brewery have increased,” says David Purgason, co-owner of Fruition Brewing in Watsonville. But according to local brewers, it’s not just the cost of barley, the main ingredient in beer, that’s going up - it’s everything. Brewers might have to raise their beer prices due to a nationwide barley shortage, the San Francisco Chronicle reported last week.
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