SANTA CRUZ, Calif. — The Santa Cruz Beach Boardwalk is iconic for its seaside rides and ocean views, but this summer it’s the food that’s stealing the show.
This year marks a milestone for the park, its 118th season, and Omid Aminifard, COO and general manager, says part of the celebration includes stepping outside the box with new food. “This year we went a little bit outside the lines and we were able to create some new menu items that we’re really excited to share with you and your audience,” he said.
The additions range from a fresh crab sandwich made in partnership with a local bakery, a smoked brisket sandwich with house-made beef, hand-rolled pretzels, and hand-dipped chicken tenders. Of course, the classics remain, with a strong emphasis on freshness, fresh-squeezed lemonade, made-to-order fried zucchini and artichoke hearts, and hand-dipped made-to-order corn dogs with the park’s own special batter.
Sweet treats are another highlight. “Our churros are very special because we cook them here on site and they’re fantastic,” Aminifard said. “And then we also have a churro sundae, which I think is really to die for.”
Jeff Whiting, vice president and general manager of Whitings Foods, says freshness is what sets their churros apart. “We’ve sourced the flour, we’ve sourced all the equipment, and we hand-extrude it,” he said. “It’s definitely different than your regular frozen churro.”
Whiting also points to a longtime Boardwalk specialty with local roots, the Sandae. “It’s not a typo…It’s graham crackers in between chocolate malt, dipped in chocolate, rolled in almonds.” The sweet frozen treat predates when the Whiting family bought up the restaurant operations in the 1950s. “We believe it came from a competition to the It’s It,” Whiting said.
But beyond the food, Aminifard says the experience is what matters most. “The memories we create, every single one of those matter… so we put a lot of thought and effort into that.” It’s a recipe for success that Amnifard believes is long-lasting.
“We’ve been here for over 118 years and we’re going to be here for another 100 years.”
Learn more here.
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