Finally...

We know, we know, we’ve been behind on this site. We appreciate your patience. We’ve been cooking a lot.

Here’s where to find us now:

Tuesday - Friday @ Humble Sea Brewery, 12-9

Sat - Sunday @ Humble Sea Brewery, Brunch 10-3, Dinner 3:15-9:00

Occasionally we abscond for caterings. We will be elsewhere December 7th and 14th, and closed for Christmas.

Here are some thoughts on what we do…

November is drawing to a close, and we are in the thick of the sticky morass of the American holiday season. As the sun shrinks away from the Monterey Bay toward the southern hemisphere we slowly gird ourselves for the cold with food and drinks and things.

 

The more noble parts of us migrate to the warm glow of family and friends and a genuine appreciation of the rare gift of being fed and clothed and roofed and loved. The more indolent parts of ourselves click and scurry and sip and scarf and stave off the darkness with an opulent semi hibernation.

 

The state burns, the late rains close the lid on the smoking pot.

 

In our kitchen, the pots are filled with thick bone broth, even thicker gravy, boiling water, just separating dumpling sauce, aebelskiver pans, sizzling doner, browning bruschetta, toasting pita, softly boiling eggs, foaming rice bran oil, crackling as the baskets cascade into the basin, simmering pickling solution, poured over the last of the vegetables plucked from the autumnal fields, melting butter, ephemeral rouxs and the constant flurry of hands, spatulas, tongs, ladles, oil, salt, pepper, fish sauce, vinegar, flour, water.

 

We are exploring a loose adaptation of Japanese food, originally with a Miyazaki theme, but the menu, as it is often wont to do, has taken on a mind of its own. As the days have grown colder, rather than the sharp, bright lines of Miyazaki, we have strayed toward the blurry, vague lines of comfort food.

 

Simultaneously, the original impetus for the name of the menu: howl’s moving castle, was based on the idea that we were on the move, undulating, creaking, moaning, roaming from place to place bringing our interpretation of a venerable food style wherever we went, just as Howl did in the Miyazaki classic.

 

But that is no longer the case, by and large. We have settled into place this winter, rested on the border of the malt acolytes, hop maestros, not so secret lagering afficonados, barrel curators, artists, hosts, and tap conductors at Humble Sea. We are no longer a moving castle but a ship at harbor, docked in the concrete cove on Swift Street, halfway between the rusted iron of the railroad tracks and the wilting foxgloves in the secret garden, and we are hunkering down to feed people in one place for a change of pace.

 

This has always been a shapeshifting project, and at its core it is an attempt to create an experience that is simultaneously vital, irreverent and nourishing, and something that might one day, at brief, fleeting moments, merit the label of art. All of this, transparently, exists out of necessity in the context of capitalism, and of what food has turned into in the greater world, and so much of what we do is ultimately a compromise of what we would like both food and the project to be. For that reason, we are constantly adjusting, tinkering, and evolving, striving for something that we hope can exist.

 

Eating, both alone and together, is, by default, one of the most ancient and intrinsic acts of a human existence. Since before we had frontal lobes, even, arguably, when we were mere protozoa in a lukewarm puddle, we have sifted through the world around us and drawn in the sustenance necessary to grow and procreate and live. As time went by, we embellished.

 

The forking paths that food has taken are so vast and diverse, that to even try to enumerate or list the divergent forces at play is an exercise in futility. Suffice it to say that right now we would like to believe that the Bruxo project currently exists loosely between the worlds of a white boy trying to learn everyone else’s grandma’s recipes (and quite a few of his own grandma’s, see: tequila cream, chutney, perfect pork tenderloin, soufflet, pate, and more that can fit in a cookbook), crowd pleasing street food, elevated California cuisine, locally sourced seasonal cooking, and a fluctuating service model that bounces back and forth from fried chicken wraps out of a truck window to seated nine course candlelit meals.

 

Maybe I have attention deficit order, or maybe I just believe that there is no way I could ever discover what food is in ten lifetimes, but we intend to keep changing, and keep exploring. My crew and myself work morning, noon, and night to push ourselves past the limits of what we are comfortable doing. The variables we have to deal with as a mobile kitchen are incredible. Every day, usually 2-4 times, we hand drain, filter and pump our waste water across a parking lot and into a grease trap. We operate off of a generator, and the kitchen bounces and pots spill over if someone walks too heavily from one side to the other. These, and a hundred other oddities of our self imposed circumstances, make our dreams particularly painstaking. But we put our heads down, wrap our cuts, ice our burns, rest our backs, and wake up the next day, knifes in hand and farmers at our door, ready to try something new.

 

We want to be the best food truck in the world. And then we want a bunch more to come after us and blow us out of the water. We want people to have experiences that are fleeting, and inimitable. Real food is fleeting. Real food is magic. Real food takes blood, sweat, tears, and a whole lot of salt. Real food makes life worth living.

 

Our kind of food takes bruxos and bruxas.

 

It’s one forty five in the morning, and I should go to sleep. We have brunch tomorrow. But I can’t go to sleep because I’m so excited to be doing what I’m doing. Tomorrow morning, I have the privilege of putting my hands on the soap stone mortar with the morning light on my biggest wooden block, and smell the crackle of piping hot tellicherry peppercorns beneath the pestle, and gently inhale the spicy dust floating in the air around me as the kitchen clangs and thunders into the day’s meal all around me. Bon appetit. And thank you for eating with us.  

July Calendar

SCMB Summer Supper Series:

https://www.eventbrite.com/e/bruxo-summer-supper-series-tickets-45477817376

July 24th - Humble Sea Brewery - 12-9

July 25th - Humble Sea Brewery - 12-9

July 27th - Travieso Winery Dinner

July 29th - Bonny Doon Vineyard, Wine Dinner with Randall Grahm in Davenport : tickets:

https://www.bonnydoonvineyard.com/event/bruxo-bdv-wine-dinner-davenport/

July 31st - Books & Brews; Bookshop Santa Cruz at Venus Spirits : tickets:

https://www.bookshopsantacruz.com/event/books-brews-spirit-hogwarts

 

 

June Calendar

June 19th - Humble Sea Brewery - 12-9

June 20th - Humble Sea Brewery - 12-9

June 21st - 24th - Private Caterings

June 25th - Sante Adairius 2-8

June 26th - Humble Sea Brewery - 12-9

June 27th - Humble Sea Brewery - 12-9

June 28th - Everett Family Farm Dinner - Tickets Available -

http://everettfamilyfarm.com/farm-events/2018/6/28/cider-dinner-on-the-farm

June 30th - Curated Feast - Tickets Available -

https://www.eventbrite.com/e/the-silk-road-tickets-46956228343

May Calendar

Howl's Moving Castle Menu

Miso Shiitake Poutine

french fries, miso shiitake gravy, wasabi peas, cilantro flowers                                         $11

Turnip Head Salad

roasted turnips, scapes, little gems, fennel, pickled carrots, sesame seed, sesame ginger dressing     $12

Calcifer Wrap

pita, taberjan wagyu beef doner or griddled eggplant, miso hummus, horseradish yogurt, mizuna, pickled spring onion                         $13

Sesame Fried Chicken

organic brined breast and drumstick, seasoned, panko breaded, bowl tossed, side salad or fries  $15

Ginger Cookie Sand Witch of the Wastes

snaps, buttercream filling, matcha                    $5

Schedule

Tuesday, May 1st: Humble Sea Brewery - 12:00 - 8:30

Wednesday, May 2nd: Humble Sea Brewery - 12:00 - 8:30

Thursday, May 3rd: Santa Cruz Mountain Brewery - 7:00 - 9:30

Saturday, May 5th: SC Maker Mini Faire Cabrillo College - 12:00 - 6:00

Menu Switch: Tel Aviv Menu

Tel Aviv Soup Dumplings

chicken, pistachio, carrot, tehina, parsley, garlic, meyer lemon zest, aspic                           $13

Tabbouleh Salad

bulgur, kale, parsley, onion, garlic, pickled pepper, tehina dressing             V                      $11

Pita Wrap

slow cooked lamb in pomegranate molasses or sautéed eggplant, with hummus, tzatziki, dandelion greens, parsley, pickled red onion                                                                         Veg, V, gf avail.       $9

Turmeric Fried Chicken

brined, seasoned, yogurt battered, fried, tabbouleh side salad                    gf avail.               $13                               

Schedule:

Tuesday, May 8th: Humble Sea Brewery - 12:00 - 8:30

Wednesday, May 9th: Humble Sea Brewery - 12:00 - 8:30

Saturday, May 12th: Shanty Shack - 5:00 - 9:30

Sunday, May 13th: Mother's Day Brunch, Humble Sea Secret Garden

Monday, May 14th: Sante Adairius Portal - 2:00 - 8:30

Tuesday, May 15th: Humble Sea - 12:00 - 8:30

Wednesday, May 16th: Humble Sea - 12:00 - 8:30

Friday, May 18th - Sunday, May 20th: Anderson Valley Pinot Festival

Menu Switch: Baba Yaga's Flying Cottage

Odessa Borscht

dirty girl beets, painted hills oxtail bone broth, yukon gold potatoes, sour cream, dill      gf    $11

Cabbage Salad

pickled savoy, fresh spearhead cabbage, roasted turnips, tarragon, horseradish dressing    V    $11

Morel Pierogies

potatoes, sautéed leeks, wild morels, mustard caper cream, micro radish                Veg,    $15

Chicken Kiev

pounded, tarragon butter stuffed, gluten free panko, fried, side salad                   gf                $14

Schedule:

Tuesday, May 22nd: Humble Sea - 12:00 - 8:30

Wednesday, May 23rd: Humble Sea - 12:00 - 8:30

Thursday, May 24th: Private Catering

Friday, May 25th: Food Trucks a Go Go Santa Cruz, 5:00 - 9:00

Monday, May 28th: Sante Adairius Portal - 2:00 - 8:30

Tuesday, May 29th: Humble Sea - 12:00 - 8:30

Wednesday, May 30th: Humble Sea - 12:00 - 8:30

Thursday, May 31st: Private Catering

Burma Shave

Friday, April 13th! - Shanty Shack Brewery 5:00 - 9:30

Sunday, April 15th - Corralitos Brewery 12:00 - 7:00

Monday, April 16th - Sante Adairius Portal 4:00 - 8:30

Tuesday, April 17th - Humble Sea Brewery 12:00 - 8:30

Wednesday, April 18th - Humble Sea Brewery 12:00 - 8:30

Thursday, April 19th - Santa Cruz Mountain Brewery 7:00 - 10:00

Friday, April 20th - Food Trucks A Go Go Scotts Valley 5:00 - 9:00

Menu:

Rice Flour Scallion Pancakes

passion fruit chutney, green onion                 $12

 

Rainbow Salad

green papaya, rainbow carrot confetti, fennel, peanuts, lemon pulp, pickled ginger, chile green tea dressing, sesame seed                                $13

 

Wok Simmered Noodles

fogline farms chicken or far west fungi shiitakes, red curry, potato, ginger, chile, bean paste, jalapeno, basil, kaffir lime leaf                                  $15

 

Maitake Stuffed Pork Kebabs

pounded loin, maitake, tamarind paste, green pepper, cilantro                                         $9

 

Plantain Churros

warm, spicy matcha cinnamon sugar               $7

This week's menu and schedule

Chilango Cosmico

 

Mole Poutine

french fries, mole rojo, pickled red onion, crumbled feta, oregano                                              $8

 

Nopales Gazpacho Ensalata

cacti, cucumber, head lettuce, onion, garlic, pickled pepper, mezcal reduced shallot dressing           $11

 

Gorditas

fried masa, beer can chicken or sautéed shiitakes, midnight black beans, cumin sour cream, avocado, tomatillo, cilantro                                       $14

 

Cochinita Pibil Soup Dumplings

axiote slow cooked pork, orange zest, aspic, sal de gusano, micro greens                                  $12

 

 

House Churros

warm, spicy cinnamon sugar                          $7

 

Tuesday, March 27th

Humble Sea Brewery 12:30 - 8:00

Wednesday, March 28th

Humble Sea Brewery 12:30 - 8:00

Friday, March 30th

Shanty Shack Brewery 5:00 - 9:30

Saturday, March 31st

Travieso Winery 12:30 - 5:00

Monday, April 2nd

Sante Adairius Portal 4:00 - 9:00

Tuesday, April 3rd

Humble Sea Brewery 12:30 - 8:00

Wednesday, April 4th

Humble Sea Brewery 12:30 - 8:00

Thursday, April 5th

Private Party

Two week schedule and menu

Schedule

Tuesday, March 13th

Humble Sea Brewery 12:00 - 8:00

Wednesday, March 14th

Humble Sea Brewery 12:00-8:00

Saturday, March 17th

Humble Sea Brewery Anniversary Party 12:00 - 8:00

Monday, March 19th

Sante Adairius Portal

4:00 - 8:00

Tuesday, March 20th

Humble Sea Brewery 12:00 - 8:00

Wednesday, March 21st

Humble Sea Brewery 12:00 - 8:00

Thursday, March 22nd

Santa Cruz Mountain Brewery 7:00 - 10:00

Friday, March 23rd

Food Trucks A Go Go Scotts Valley

361 King's Village Road 5:00 - 8:00

Saturday, March 24th

Corralitos Brewing Company 12:30 - 8:00

 

 

Israelites

Tel Aviv Poutine

french fries, shiitake turmeric gravy, parsley gremolata                                                 $8

 

Taboulleh Salad

bulgur, kale, parsley, onion, garlic, pickled pepper, tehina dressing, hummus, fried pita                $11

 

Pita Wrap

slow cooked lamb in pomegranate molasses, hummus, tzatziki, little gems, parsley, pickled red onion                                                     $12

 

Turmeric Fried Chicken

brined, seasoned, yogurt battered, fried, taboulleh side salad                                               $13

 

 

Chocolate Konafi

filo dough, dark chocolate, ricotta, lemon syrup   $7

Upcoming Schedule

Baba Yaga's Flying Cottage Menu

Odessa Borscht

dirty girl beets, painted hills oxtail bone broth, yukon gold potatoes, sour cream, dill

Cabbage Salad

pickled savoy, fresh spearhead cabbage, roasted turnips tarragon, horseradish dressing

Chanterelle Pierogies

potatoes, sauteed leeks, wild chanterelles, mustard caper cream, micro radish

Chicken Kiev

pounded, tarragon butter stuffed, gluten free panko, fried, side salad

Saturday, February 10th

Corralitos Brewing 12:30 to 8:00

SHAPESHIFT

Second Line Mardi Gras Menu

Gumbo Soup Dumplings

Shrimp Po Boy

Fried Chicken

Chicory Salad

Tuesday, February 13th

Humble Sea Brewing, 12:00 - 8:00

Wednesday, February 14th

Humble Sea Brewing, 12:00 - 8:00

Saturday, February 17th

East Cliff Brewing Anniversary Party

4:00 - 9:00

Santa Cruz

We have landed in Santa Cruz, CA and are excited to ring in the new year with a coastal breeze at our backs. We have been featuring a number of sichuan style menu items lately, highlighting the controversial and mouth numbing sichuan peppercorn, and perfecting the exquisite art of the Shanghai Soup Dumpling.

Next week we will be shapeshifting toward Israel and Persia with a new menu that we are really excited about. Some hints:

slow cooked lamb with pomegranate molasses

turmeric

hummus

persimmon salsa

tabouleh

tehina

You can find us at Humble Sea Brewery on Swift Street on Tuesdays and Wednesdays from 12-8 and follow us on instagram and facebook @bruxofoodtruck for our whereabouts the rest of the week!

Fair Week Schedule and Menu

Fair Week Menu

Local Ling Cod Ceviche Lettuce Cups

Armenian cucumber, ancho, tomato, sage mojo

13

Corn Salsa Salata

lolla verde, baby romaine, gowan’s corn, sweet peppers, cilantro, lime cumin dressing

14

Adovada Tostada

slow braised spicy pork, heirloom beans, greens, cumin sour cream, salsa, fennel pollen

15

Melon Cooler

citrus, galia melon, red seedless, mint

6

Route

Boonville Hotel

Wednesday 5:00 PM to 8:30PM

Balo Vineyards

Thursday 4:00 PM to 8:00 PM

Downtown Boonville Parade

Sunday 11:00 AM to 3:00 PM

Schedule

Our route is in continuous flux as this project shapes itself and allow room to travel to fun and exciting events in the area. You can consistently find us in the following times and places, but stay tuned for sightings and changes.

Wednesdays: Boonville Hotel: 4:30 - 8:30

Thursdays: Balo Vineyards: 4:30 - 8:30

Fridays: Anderson Valley Brewing Company: 4:30 - 8:30

Saturdays: Mystery Day

Bruxo is a roaming and shapeshifting food project based out of Boonville, CA, featuring street cuisine from around the world highlighting local ingredients and exotic flavors. The website is currently under construction, stay tuned.