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"IT'S BEEN EXCITING to watch the evolution of Robert Morris' Blacks Beach Cafe over the years. The talented chef/entrepreneur's latest menu adds miles of flavor sophistication to his cozy beach neighborhood bistro. In addition to a list of appealing wines--including fine continental offerings--Blacks Beach has a good-looking new menu showcasing Morris' attention to culinary detail and seasonal changes."
"I think the greatest thing I'm walking away with is having a restaurant that's been successful and a community in which I've grown up," says Morris. "It's been a great response of so many wonderful people, and you know I've had great involvement doing a lot of benefit dinners. All the people I've met, the friends I've made, the people who have supported us--it's been so fantastic."
"Morris jumped behind the stove to finish off a Porcini Mushroom Soup with Braised Fennel and Onion Compote. Setting his garlic-thyme seared, links-harvested boletes delicately on top of the compote, he created a dish that was elegant in its simplicity. The earthy soup played a wonderful undernote to the sweet compote. Morris encouraged guests to spread a little of the compote on crisp baguette slices, making diners feel like they were on an Alsatian picnic right in the wilds of Pleasure Point."
Full Story in Santa Cruz Sentinel
"A feast of fungus: The chef puts on a cooking show Watching Morris cook is like watching a man juggling chain saws. He slices banana fingerling and Russian red fingerling potatoes and slides them into a hot pan, using his fingers to flip them into the right position. He chops chanterelles. Lays out the sliced King Boletes on a blazing grill. Splashes an elegant Pierre Frick gewurztraminer into four tall-stemmed wine glasses and passes them around. All, it seems, at the same time."