Owner works from Watsonville’s El Pajaro CDC
For Kim Tush, the best part of her job is being able to work on her feet.
Just a few years ago, Tush was paralyzed after a surgery complication. Following her recovery, she decided to take a big step—literally and figuratively.
“I was a paralegal for 30 years,” Tush said. “I knew it was time to do something new, something I was passionate about.”
Tush dove headfirst into the world of balsamic vinegar. She began learning the process and started her business, Santa Cruz Balsamics, by setting up at farmers markets across the region. She approached El Pajaro Commercial Kitchen in Watsonville, where she has worked from ever since.
While Tush had been baking on the side for years, working primarily on gluten free recipes, she said crafting balsamic was a brand new challenge.
“It wasn’t easy… but it’s been so much fun,” she said. “The [kitchen] incubator here has been a great support. I’ve learned so much.”
Traditional balsamic vinegar originated in Italy and is made with white Trebbiano grape “must,” a crushed grape juice including the skins, seeds and stems. The must is then fermented and stored in wooden barrels to age.
Tush said it is important to her to use traditional ingredients—so she imports the base vinegar straight from Italy.
From there, it’s all about infusion. Tush mixes the balsamic with various local fruit concentrates and other ingredients. Year-round flavors include pomegranate, chocolate raspberry, black cherry, blueberry, pear and mango (Tush’s personal favorite). There are also seasonal creations such as cranberry, key lime and blood orange.
“Each flavor has its own personality,” she said. “Every time we come up with something new… it’s a different flavor experience.”
Tush’s background in baking has aided in the continued growth of Santa Cruz Balsamics. Food pairing is the key, she said.
“I’ve learned that to make money with these products, you need to make food, too,” she said. “There’s a reason why chefs love to use balsamic.”
The products can be used on everything from vegetables to dessert, Tush said. One specialty she has been offering recently is a strawberry shortcake topped with whipped cream and her chocolate raspberry balsamic. She is also working on a bread pudding, to be paired with a different flavor.
Santa Cruz Balsamics can be found at various farmers markets throughout the year in San Jose, Santa Cruz, Live Oak, Carmel, Monterey, Pacific Grove and Palo Alto. The business also sets up at different events, including the Capitola Art and Wine Festival, Mushroom Mardi Gras and A Taste of Morgan Hill.
Tush added that she is also working on writing a recipe book featuring food pairings for her products.
“From the bad comes the good,” she said. “I’m so grateful I can be active… work creatively and not sit at a desk all day. I just want to keep on growing.”
For information and to order products visit santacruzbalsamics.com.
