For more than half a century Shadowbrook Restaurant in the Monterey Bay town of Capitola has been considered one of the most romantic places in Northern California. Evidence for its popularity as a romantic destination takes a number of forms:

• Reservations for Valentine’s Day are booked up within hours on the day they are first made available, and the restaurant brings in two additional receptionists to handle the high volume of phone calls.

• The restaurant hosts about 80 weddings a year. For decades, couples have consistently chosen it to be the special setting for the most romantic day of their life.

• It is a hugely popular location for marriage proposals, both planned and spontaneous, and the staff have become quite adept at delivering an engagement ring with dessert or complying with other special requests.

What is it that makes Shadowbrook such a romantic place? That can be a hard thing to quantify, but it’s probably the sum of a number of things.

First there is the restaurant’s unparalleled location next to Soquel Creek, which has been assiduously cultivated and improved by the owners over the years. To get to the restaurant from the parking lot it is necessary to descend a steep hillside either by beautifully landscaped paths or in a funicular, which locals refer to as the "cable car." Either approach offers a chance of solitude and the promise of a stolen kiss. By the time diners reach the restaurant at the bottom of the hill, they feel as if they’ve entered another world and left the real world behind them. That sense of wonder and of leaving your problems behind you is the best kindling there is for intimacy.

The interior of the restaurant compliments the natural setting perfectly. With its dark wood paneling, fireplaces, large windows and subdued carpeting, it creates an immediate sense of relaxation and comfort that enables people to focus on each other. On a summer evening the restaurant is light and airy, with its view of the creek and wildlife. On a rainy winter night the interior is cozy and reassuring. In either case it’s pleasant and stimulating.

In addition to the setting and the facility, there is the service, which is excellent and unobtrusive. It’s easier for lovers to focus on each other when everything is going right and there are no distractions. And as previously mentioned, staff are good at helping out with romantic special requests. Add to all this a varied menu of consistently good food and an award winning wine list and you have a recipe for romance.

"Shadowbrook restaurant holds a special place in my heart. It is where my husband took me on our first date. If romance does not bloom here, then it's probably not going to. Since our first date, my husband and I have been back to the Shadowbrook many times. The food and service are always excellent. The romantic atmosphere makes this a perfect location for weddings and rehearsal dinners."

—Johanna Kastner, publisher/author By Invitation Only (party, wedding resource guide)

Really romantic places to kiss on the Left Coast: "On the funicular to Shadowbrook, one of the galaxy's most romantic restaurants. (Warning: going there has been known to make people propose to people they don't even like.)"

—New Woman Magazine

"We lingered over dinner, drinking in the romance for which Shadowbrook is known. (My) fine, slow-roasted Midwestern beef was melt-in-your-mouth tender, so unbelievably delicious that it made me remember why I stopped being a vegeterian. Shadowbrook has all the necessary elements for perfection — location, quality of food, impeccable service and unblemished reputation — and all are richly deserved."

—Santa Cruz County Sentinel

"This unique and exceedingly popular restaurant is reached by a steep, winding footpath surrounded by greenery. Nearly swallowed by dense, lush foliage, the lodge-style chalet has an enchanted, storybook appearance. Multilevel dining rooms offer a variety of views and surroundings in which to enjoy a romantic repast."

—The Best Places to Kiss in Northern California, 5th Edition

"Nationally known for its romantic beauty and unique style, the Shadowbrook is a great dining choice for a rainy night. It is almost like being in Venice during a spring rain. Shadowbrook is a true 'couples' place, especially on a dark and stormy evening.

—"Rainy Day Favorites," Good Times

"A few weeks ago a gentleman friend took me to Shadowbrook for a thoroughly enjoyable dinner. Actually, have you ever had a bad meal at Shadowbrook? There are none I can recall."

—Donna Maurillo, food columnist, Santa Cruz Sentinel

"From our table practically at water level, we could watch white geese floating on Soquel Creek as the sunset filtered through skylights overhead. How nice to find the menu updated, the cooking confident, and the atmosphere as durable as ever. Shadowbrook continues to defy the years, updating itself without forgetting its unpretentious roots."

—American Express Travel Journal

"Best known as a romantic hideaway for couples, Shadowbrook 'isn't a T-shirt and shorts kind of place,' warns frequent customer Laura Sutherland, co-author of The Best Bargain Family Vacations in the USA. But its 'great kids menu' features everything from burgers to prime rib, with a free chocolate sundae for youngsters who eat their vegetables. And the restaurant's setting — above tranquil Soquel Creek, surrounded by lush gardens and fish-stocked ponds is 'just gorgeous.'"

—"10 Great Places to Feed Kids at the Beach," USA Today

"You can expect fine food and wines, surrounded by Old World charm and grace. The service is impeccable, and the staff is willing to fulfill your every wish, even if it means serving a signature dish without its wonderful sauce. (I'm sorry, I'm a purist where food is involved, so I ordered my swordfish grilled only in butter.) It was done perfectly, as was my 'butter only' baked potato, steamed — but still firm — vegetables and the baby spinach salad with candied pecans, mushrooms and sherry vinaigrette."

—DeLorean World Magazine

"Dan Gruber a (Wharf to Wharf race) board member, past winner and 'restaurant hobbyist' compares Capitola's Shadowbrook to the best in San Francisco. 'The food, presentation and atmosphere are world class,' he says. Customers ride a tram over waterfalls and gardens to the ivy-covered restaurant."

—Runner's World

"Shadowbrook now sports a glamorous new bar, where light meals and lunches are part of the menu — along with a terrific selection of wines, beers and cocktails. Yes, Shadowbrook is one of those atmospheric places that tempts us to unwind over a martini."

—Metro Santa Cruz

"For those who have yet to visit the Shadowbrook, we recommend you pick up the phone and make your reservations now. The entire experience, complete with a tram ride over the steep, elegant hillside gardens, guarantees an unsurpassed evening of beauty and fine continental cuisine."

—Siliconmag

"Ted Burke has established a creative and educational venue for educating his workforce about the mysteries of wine. Owner of the Shadowbrook Restaurant, which is nestled between towering redwoods and the tranquil Soquel Creek in Capitola, Burke has provided an annual wine tour for his employees for the past eight years. Wine education is essential in creating a trust between dining patrons and the restaurant. A motivated and educated workforce will increase a restaurant's reputation each and every time they are asked a question."

—California Restaurateur Magazine

September 24, 2004
For Immediate Release
Additional Information: Ted Burke (831) 475-1222

Shadowbrook to Promote Local Wineries
Wednesdays from October Through April

CAPITOLA -- Capitola’s landmark Shadowbrook Restaurant will again be offering Winemaker Wednesdays, featuring half-price wines from the Santa Cruz Mountains appellation beginning Oct. 6 and running through the end of April.

Each week Shadowbrook will be featuring two to four wines from a Santa Cruz Mountains winery, offered by the bottle or glass. Wednesdays, beginning at 5 p.m., a representative of that week’s winery will offer tastings and information from a table set up in the restaurant’s Rock Room Lounge.

That night all wines from the week’s winery, whether ordered in the bar or dining room, by the glass or bottle, will be 50 percent off the regular price. Featured wines will also be available in flights (about 2.5 oz., also half-price), accompanied by complimentary bread and cheese or similar appetizer.

The promotion is being done in concert with the Santa Cruz Mountains
Wine Growers Assn. To ensure that customers get the best possible information, wineries are required to have their Wednesday table staffed by the owner, winemaker or an equally informed individual. They are also asked to provide informational materials so the Shadowbrook wait staff can be knowledgeable about the wines.

Schedule for Winemaker Wednesdays 2004-2005:
Oct. 6: Bargetto
Oct. 13: Hallcrest
Oct. 20: River Run
Oct. 27: Glenwood Oaks
Nov. 3: Ahlgren
Nov. 10: Zayante
Nov. 17: Silver Mountain
Nov. 24: Cooper-Garrod
Dec. 1: Beauregard
Dec. 8: Salamandre
Dec. 15: Thunder Mountain, Thomas Fogarty Winery, Storrs Winery
Dec. 22: Fernwood Cellars
Dec. 29: McHenry
Jan. 5: Naumann & Silver Mountain
Jan. 12: TBA
Jan. 19: Hunter Hill
Jan. 26: Obester Winery
Feb. 2: Pelican Ranch
Feb. 9: Burrell School
Feb. 16: Bonny Doon Vineyards
Feb. 23: Alexander Cellars
Mar. 2: Windy Oaks Estate
Mar. 9: Roudon-Smith Winery
Mar. 16: Zayante
Mar. 23: Santa Cruz Mountain Vineyard
Mar. 30: Pinder
Apr. 6: Trout Gulch
Apr. 13: Jocelyn & Lonen Wines
April 20: Hunter Hill (tentative)
April 27: Storrs Winery

For additional information on the schedule, call 831-475-1222 or visit the web site www.shadowbrook-capitola.com.

August 26, 2004
For Immediate Release
Additional Information: Ted Burke (831) 475-1222

"Community Tuesday" Fund-raisers
Under Way Soon at Shadowbrook

CAPITOLA -- Capitola’s landmark Shadowbrook restaurant is bringing back its Community Tuesday campaign for local nonprofits for the 12th year.

Community Tuesday was developed in order to create a format for the restaurant to make larger, more meaningful contributions to a wide range of local nonprofits. It’s easy for the customers. All they have to do is notify the restaurant when they make reservations that they’re dining for the organization represented that night, and Shadowbrook will donate one-third of their bill to that organization.

“It’s a painless way for some groups to raise revenue,” said Shadowbrook owner Ted Burke. “Their supporters don’t have to come at a set time and sit through a bunch of speeches. They can arrive whenever they want that night, dine with whomever they want, enjoy fine food and service at one of the county’s best restaurants, and maybe even splurge a bit knowing that the money will go to a good cause.”

Shadowbrook Community Tuesdays
2004-2005 Schedule of Organizations
Nov. 2: Camp Opportunity
Nov. 9: Friends of Hospice
Nov. 16: Harbor High School
Nov. 16: Santa Cruz Chorale
Nov. 23: Baymonte Christian School
Nov. 23: Special Parents Information Network (SPIN)
Nov. 30: Dominican Foundation
Nov. 30: Redmond House
Dec. 7: Holy Cross School
Dec. 14: Santa Cruz Symphony
Dec. 14: Community Bridges

2005
Jan. 4: Museum of Art & History @ McPherson Center
Jan. 11: Omega Nu
Jan. 18: Friends of Shakespeare
Jan. 25: Family Service (Daisy Auxiliary)
Jan. 25: Dientes
Feb. 1: Kuumbwa
Feb. 1: CASA
Feb. 8: Habitat for Humanity
Feb. 15: Santa Cruz County Red Cross
Feb. 22: Santa Cruz Mountain Winegrowers Association Ultimate Dinner
Note: Many dates support two or more organizations.

August 8, 2002
For Immediate Release
Additional Information: Ted Burke (831) 475-1222

Wine Spectator Honors Shadowbrook
With Annual Award of Excellence

CAPITOLA -- The editors of Wine Spectator, one of the pre-eminent magazines in its field, have awarded the landmark Shadowbrook restaurant an Award of Excellence for its attention to wine service.

Shadowbrook won the recognition for its excellent wine list, which features hard-to-find bottlings and older vintages. Also considered in the judgment was the restaurant’s innovative and popular Winemaker Wednesday program, which promoted wines from the Santa Cruz Mountains from October 2001 to May 2002.

Winemaker Wednesday, which will be back this fall, offered diners an opportunity to meet with Santa Cruz Mountain winemakers and try wines from smaller vineyards that can sometimes be under-represented at area restaurants. It drew attention and acclaim not only locally but throughout the Bay Area as well.

"A good meal complemented by a good wine is one of life's greatest pleasures," said Shadowbrook owner Ted Burke. "We've always taken our wine list as seriously as our menu so our diners can enjoy the marriage of the two. We are pleased and honored by Wine Spectator's recognition of our efforts."

Since 1981 Wine Spectator has been honoring restaurants that take their wine seriously. Its annual awards listing, which appeared in the August issue, is the result of a comprehensive search that evaluates and honors restaurants in 46 countries. Restaurants are evaluated based on the breadth, depth and scope of wines offered, as well as the manner in which they are served and special wine promotions.

July 23, 2001
For Immediate Release
Additional Information: Ted Burke (831) 475-1222

Recipes from Shadowbrook
Featured in Bon Appetit

CAPITOLA -- Two recipes from Capitola's landmark Shadowbrook restaurant are featured in the August issue of Bon Appetit, America's leading gourmet food and dining magazine.

Bon Appetit, which has a circulation of over a million copies, runs a feature every month called R.S.V.P., in which the magazine obtains and prints restaurant recipes requested by readers who enjoyed a good meal and want to try to reproduce it at home.

In the current issue, Holly Sharps of Menlo Park wrote to praise Shadowbrook's romantic ambience and "great food," asking for the recipe for the "absolutely delicious" salmon.

The magazine responded by publishing the recipe for grilled salmon with ponzu sauce, topped with vegetable slaw with miso dressing. The slaw is prepared separately from the fish and is listed as a second, separate recipe.

"That salmon entrée is one of our most popular dishes," said Shadowbrook owner Ted Burke. "Chefs Eric Conover and David Hally originally created it as a light entrée for the Rock Room Lounge, but it was so well received we put it on the main restaurant menu as well. We're proud to be able to share the recipe with millions of people through Bon Appetit."

The August issue of Bon Appetit will be available on newsstands until the second week of August. It can also be accessed on the Internet at www.epicurious.com

August 29, 2001
For Immediate Release
Additional Information: Ted Burke (831) 475-1222

Shadowbrook Owner Ted Burke
Inducted into CRA Hall of Fame

LOS ANGELES -- Ted Burke, owner of Capitola's landmark Shadowbrook restaurant, was inducted into the California Restaurant Association (CRA) Hall of Fame Friday August 24 in a ceremony concluding a gala dinner attended by over 325 people at the Biltmore Hotel Grand Ballroom.

The Hall of Fame honors leaders from the hospitality industry who have demonstrated a commitment to students and to food service educational programs and enhancing the image of the California food service industry. Burke is the 24th inductee since it was established in 1988.

Burke, who has been named the Santa Cruz Industrial Education Council's Outstanding Businessperson of the Year, has a long record of activity in the industry. He is a past president of the California Restaurant Assn., currently serves on the board of the National Restaurant Assn., and is chair of the CRA's statewide Political Action Committee. Shadowbrook has been at the forefront of area restaurants in acquainting students with the restaurant industry through internships and job shadowing programs.

"I believe the industry should strongly continue to support educational programs and particularly should allow people the freedom and opportunity to learn on the job," Burke said in accepting the award. "When I was young, Shadowbrook took a chance on me, and that enabled me to succeed. We need to take a chance on the people in our businesses and give them that same opportunity to learn and grow."

Prior to the presentation of the award, a video was shown featuring testimonials to Burke from his partner, Bob Munsey, former White House Chief of Staff Leon Panetta (who proclaimed Burke an honorary Italian), State Sen. Bruce McPherson, and Ted Balestreri, owner of the Sardine Factory restaurant in Monterey.

Sen. McPherson was one of many on hand for the ceremony, as were a dozen Shadowbrook employees, including General Manager Michael Scanlon.

"I'm very appreciative to my family, my partner Bob Munsey, and all the people at Shadowbrook," Burke said. "They've provided a foundation of support that has enabled me to take an active role in promoting and supporting the food service industry."

Past inductees to the Hall of Fame have included winemaker Robert Mondavi, the Alioto restaurant family of San Francisco, and Carl Karcher, founder of the Carl's Jr. restaurants.

Other awards presented at Friday's dinner went to David Cohn of the Cohn restaurant group in San Diego, who was honored as Restaurateur of the Year, and the State Compensation Insurance Fund, which was cited as Corporate Partner of the Year.