In its fourth year hosting “Sunday in the Vineyard,” the Winery Restaurant & Wine Bar raised $55,000 for the Marconi Foundation for Kids and Court Appointed Special Advocates (CASA) of Orange County. In their most successful fundraising event to date, more than 150 guests enjoyed tastings of over 80 wines, many of which were rare boutique finds.
Filed under: Tidbits & Kudos
On May 7, Safeway, the second largest grocery chain in the United States, announced that they will begin formulating plans to move toward being a gestation crate-free supply chain. Mercy for Animals, an organization against animal suffering, has praised Safeway for acknowledging that the practice is cruel, and needs to be phased out. With this announcement, Safeway is taking a positive step toward animal welfare.
Filed under: Kudos, Tidbits & Kudos
On May 7, Safeway, the second largest grocery chain in the United States, announced that they will begin formulating plans to move toward being a gestation crate-free supply chain. Mercy for Animals, an organization against animal suffering, has praised Safeway for acknowledging that the practice is cruel, and needs to be phased out. With this announcement, Safeway is taking a positive step toward animal welfare.
Filed under: Kudos, Tidbits & Kudos
This May, Jimmy Buffet’s Margaritaville offers five specialty burgers that were voted for by fans. During the month of May, $1 from every specialty burger purchase will be donated to the Wounded Warrior Amputee Softball Team with an additional $1 from every burger purchase on May 19, National Armed Forces Day.
Filed under: Tidbits & Kudos
Sizzle: The American Culinary Federation quarterly for students of cooking, the quarterly digital magazine for students of cooking and baking, is now a free app available for the iPhone, iPad, iPod touch, Android smartphones, and the Kindle Fire.
Filed under: Innovative & New Promotions, Tidbits & Kudos
Sizzle: The American Culinary Federation quarterly for students of cooking, the quarterly digital magazine for students of cooking and baking, is now a free app available for the iPhone, iPad, iPod touch, Android smartphones, and the Kindle Fire.
Filed under: Innovative & New Promotions, Tidbits & Kudos
Chef Pascal has not only brought his menu, but his top two servers and chefs as well, to his Pop-Up Tradition restaurant. The Tradition Room Pop-Up happens every Tuesday, Wednesday, and Thursday in the bar lounge at Brasserie Pascal.
www.pascalnewportbeach.com
Filed under: Tidbits & Kudos
Chef John Merlino, Jr. has been named Director of Culinary Development by Fleming’s Prime Steakhouse & Wine Bar. Merlino will be responsible for culinary and menu development, testing and the roll out of all associated initiatives collaborating with Fleming’s executive team and Corporate Executive Chef Russell Skall.
An industry veteran with almost 30 years experience in the hospitality field, Merlino is a graduate of the California Culinary Academy who began his career as executive chef in private clubs and fine-dining restaurants in California, before landing his first Director of R&D position with Vicorp Restaurants in Denver. In 1996, he was recruited by Claim Jumper Restaurants to lead the fledgling chain as Corporate Executive Chef/Director of R&D during their period of rapid expansion. Among his many contributions to the brand, he created The Elite Culinarian (TEC) program. When Claim Jumper was sold to investors in 2006, Merlino returned to his roots as an Executive Chef and industry consultant while founding a company to manufacture gluten-free products for the retail market.
Posted by Suzannaидея за подарък
Filed under: Kudos, Tidbits & Kudos
Chef John Merlino, Jr. has been named Director of Culinary Development by Fleming’s Prime Steakhouse & Wine Bar. Merlino will be responsible for culinary and menu development, testing and the roll out of all associated initiatives collaborating with Fleming’s executive team and Corporate Executive Chef Russell Skall.
An industry veteran with almost 30 years experience in the hospitality field, Merlino is a graduate of the California Culinary Academy who began his career as executive chef in private clubs and fine-dining restaurants in California, before landing his first Director of R&D position with Vicorp Restaurants in Denver. In 1996, he was recruited by Claim Jumper Restaurants to lead the fledgling chain as Corporate Executive Chef/Director of R&D during their period of rapid expansion. Among his many contributions to the brand, he created The Elite Culinarian (TEC) program. When Claim Jumper was sold to investors in 2006, Merlino returned to his roots as an Executive Chef and industry consultant while founding a company to manufacture gluten-free products for the retail market.
Posted by Suzannaидея за подарък
Filed under: Kudos, Tidbits & Kudos
Rancho Santa Margarita is the new home of a third Bruxie location, with a grand opening on Tuesday, May 22nd!
The concept, unlike any in the nation, serves more than a dozen sweet and savory gourmet waffle sandwich offerings. Chefs, Partners and Concept Creators, Dean Simon and Kelly Mullarney, who opened their first Bruxie location in 2010 in Old Towne Orange, and second location one year later on the Birch Street Promenade in Brea Downtown, will open location number three in Rancho Santa Margarita (22205 El Paseo, in the location formerly occupied by OC Burger).
“There was no way to have foreseen this progression of the brand when we introduced the Bruxie concept to Orange County less than two years ago,” commented Dean Simon, Managing Partner of Bruxie. “We remain grateful for the response from the public. It was their outpouring of support that has led our expansion to this third location in Rancho Santa Margarita.”
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Rancho Santa Margarita is the new home of a third Bruxie location, with a grand opening on Tuesday, May 22nd!
The concept, unlike any in the nation, serves more than a dozen sweet and savory gourmet waffle sandwich offerings. Chefs, Partners and Concept Creators, Dean Simon and Kelly Mullarney, who opened their first Bruxie location in 2010 in Old Towne Orange, and second location one year later on the Birch Street Promenade in Brea Downtown, will open location number three in Rancho Santa Margarita (22205 El Paseo, in the location formerly occupied by OC Burger).
“There was no way to have foreseen this progression of the brand when we introduced the Bruxie concept to Orange County less than two years ago,” commented Dean Simon, Managing Partner of Bruxie. “We remain grateful for the response from the public. It was their outpouring of support that has led our expansion to this third location in Rancho Santa Margarita.”
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
National Restaurant Association Announces Operator Innovations Awards Finalists
May 8, 2012
An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards. Three finalists in each of five categories – Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development– will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this May. The winners in each category, plus an Innovator of the Year selected from all finalists, will be announced live during Destination: Celebration on Saturday, May 5. Read more »
Filed under: Restaurant Industry Outlook, Tidbits, Tidbits & Kudos
National Restaurant Association Announces Operator Innovations Awards Finalists
May 8, 2012
An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards. Three finalists in each of five categories – Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development– will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this May. The winners in each category, plus an Innovator of the Year selected from all finalists, will be announced live during Destination: Celebration on Saturday, May 5. Read more »
Filed under: Restaurant Industry Outlook, Tidbits, Tidbits & Kudos
National Restaurant Association Announces Operator Innovations Awards Finalists
May 8, 2012
An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards. Three finalists in each of five categories – Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development– will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this May. The winners in each category, plus an Innovator of the Year selected from all finalists, will be announced live during Destination: Celebration on Saturday, May 5. Read more »
Filed under: Restaurant Industry Outlook, Tidbits, Tidbits & Kudos
Good news!
Food Network is looking for professional cooks who have never had a food truck for “The Great Food Truck Race 3.”
You and two teammates could compete in a cross-country road trip with cooking challenges along the way. The prize? Your own state-of-the-art food truck.
If you’re interested please send your:
name, age, photo, proposed teammates and photos, and a description of your culinary background and an idea for your truck to:
FoodTruckRaceCasting@rrstaff.com
Good luck!
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Good news!
Food Network is looking for professional cooks who have never had a food truck for “The Great Food Truck Race 3.”
You and two teammates could compete in a cross-country road trip with cooking challenges along the way. The prize? Your own state-of-the-art food truck.
If you’re interested please send your:
name, age, photo, proposed teammates and photos, and a description of your culinary background and an idea for your truck to:
FoodTruckRaceCasting@rrstaff.com
Good luck!
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Qzina Specialty Foods, the premier importer and distributor of specialty chocolate, pastry and dessert ingredients in North America, today announced the grand opening of the Qzina Institute of Chocolate & Pastry. Located in Irvine, California, the Qzina Institute is a world-class training and R&D facility designed for chocolatiers and pastry chefs. The institute’s opening was planned in conjunction with Qzina’s 30th anniversary and marks a significant milestone for the company.
Pioneered by Qzina Founder and CEO, Richard Foley, the new $3.5 million institute will make Southern California a premier destination for chefs and food enthusiasts alike who are looking to expand upon their dessert and pastry skills and explore new techniques in quality chocolate and pastry making.
The Qzina Institute features a state-of-the-art demonstration auditorium with a fully-equipped test kitchen where presentations led by top pastry chefs and master chocolatiers will be held. The collaboration between culinary peers and industry professionals provides an incredible setting for the exchange of creativity and a place where desserts and pastries are taken to the next level. The institute also features a showroom displaying Qzina’s industry leading brands where customers can select and order the best products from America’s largest collection of professional chocolate, dessert and pastry ingredients.
“The vision of the Qzina Institute is to provide a place for professionals to experience the best of the chocolate and pastry industry,” said Foley. “Our goal is to help chefs expand their dessert repertoire and bring new creations to their guests. Customers who visit the institute will be inspired and surprised with what they can make and learn.”
Truly unique to the confectionery world, the Qzina Institute offers a Bean-to-Bar Chocolate Lab where participants can make their own chocolate, from start to finish. During an exciting two-day program, Qzina takes guests through the history of chocolate, from the Mayan origins to modern day production. Attendees learn first-hand how to roast, winnow, grind, refine and conche chocolate. The cocoa beans used in the Bean-to-Bar Experience are selected personally by Foley who travels around the world to search for cocoa beans with the perfect blend of unique origins and exceptional flavors.
“The Qzina Institute is the only place in North America where customers can experience the process of roasting their own beans and the artistry of making fine, handcrafted chocolate,” said Foley. “The Bean-to-Bar Experience represents Qzina’s deep appreciation for experimenting with only the highest quality cocoa beans in their truest form. Making chocolate from the bean to the bar is an unforgettable process that any chef will thoroughly enjoy.”
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Qzina Specialty Foods, the premier importer and distributor of specialty chocolate, pastry and dessert ingredients in North America, today announced the grand opening of the Qzina Institute of Chocolate & Pastry. Located in Irvine, California, the Qzina Institute is a world-class training and R&D facility designed for chocolatiers and pastry chefs. The institute’s opening was planned in conjunction with Qzina’s 30th anniversary and marks a significant milestone for the company.
Pioneered by Qzina Founder and CEO, Richard Foley, the new $3.5 million institute will make Southern California a premier destination for chefs and food enthusiasts alike who are looking to expand upon their dessert and pastry skills and explore new techniques in quality chocolate and pastry making.
The Qzina Institute features a state-of-the-art demonstration auditorium with a fully-equipped test kitchen where presentations led by top pastry chefs and master chocolatiers will be held. The collaboration between culinary peers and industry professionals provides an incredible setting for the exchange of creativity and a place where desserts and pastries are taken to the next level. The institute also features a showroom displaying Qzina’s industry leading brands where customers can select and order the best products from America’s largest collection of professional chocolate, dessert and pastry ingredients.
“The vision of the Qzina Institute is to provide a place for professionals to experience the best of the chocolate and pastry industry,” said Foley. “Our goal is to help chefs expand their dessert repertoire and bring new creations to their guests. Customers who visit the institute will be inspired and surprised with what they can make and learn.”
Truly unique to the confectionery world, the Qzina Institute offers a Bean-to-Bar Chocolate Lab where participants can make their own chocolate, from start to finish. During an exciting two-day program, Qzina takes guests through the history of chocolate, from the Mayan origins to modern day production. Attendees learn first-hand how to roast, winnow, grind, refine and conche chocolate. The cocoa beans used in the Bean-to-Bar Experience are selected personally by Foley who travels around the world to search for cocoa beans with the perfect blend of unique origins and exceptional flavors.
“The Qzina Institute is the only place in North America where customers can experience the process of roasting their own beans and the artistry of making fine, handcrafted chocolate,” said Foley. “The Bean-to-Bar Experience represents Qzina’s deep appreciation for experimenting with only the highest quality cocoa beans in their truest form. Making chocolate from the bean to the bar is an unforgettable process that any chef will thoroughly enjoy.”
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
The anticipation builds for the remarkable Ten Year Anniversary Party of Iva Lee’s Restaurant, a Southern Dinner House that brings the mystic feel of New Orleans to its guests, located on historical El Camino Real in San Clemente. Below is an update and insight into what to expect from this exciting restaurant that brings the unique flavors of the South to Orange County.
Sunday, June 10, 2012, Iva Lee’s Restaurant will be celebrating ten years of bringing New Orleans culture to Orange County! Live music, delicious house-made cocktails, fine wines, and tasty hors d’oeuvres will be offered to guests at our Open House from 4:00-8:00 pm. We cordially invite you to celebrate this joyous occasion with us!
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
The anticipation builds for the remarkable Ten Year Anniversary Party of Iva Lee’s Restaurant, a Southern Dinner House that brings the mystic feel of New Orleans to its guests, located on historical El Camino Real in San Clemente. Below is an update and insight into what to expect from this exciting restaurant that brings the unique flavors of the South to Orange County.
Sunday, June 10, 2012, Iva Lee’s Restaurant will be celebrating ten years of bringing New Orleans culture to Orange County! Live music, delicious house-made cocktails, fine wines, and tasty hors d’oeuvres will be offered to guests at our Open House from 4:00-8:00 pm. We cordially invite you to celebrate this joyous occasion with us!
Posted by Suzanna
Filed under: Kudos, Tidbits & Kudos
April 29, 2012 marked the 14th Taste of Huntington Beach, an annual event that raises funds for the children’s programs at the Huntington Beach Library.
Every year, restaurants are invited to enter their “Taste of the Day” to be judged by a panel. Here and the winners for this year including the dish that they created.
Event Categories
Most enthusiastic — Shades at the Hilton
Best decorated — Rocky Mountain Chocolate Factory (Main Street)
Food Categories
Appetizers, Snacks & Small Bites – 2nd Floor – Blackened Tilapia Slider
Salads, Sides & Soup – SlapFish – Chowder & Chips
Sandwiches/Pizza – Slater’s 50-50 – Peanut Butter & Jellousy
Seafood – Rubio’s – Grilled Gourmet Shrimp Soft Taco
Chicken – Lazy Dog Café – Spicy Thai Chicken Salad
Beef/Lamb/Pork – Outback Steakhouse – Baby Back Pork Ribs
Desserts/Cakes, Cookies, Cupcakes – Tomgirl Baking Company – Chocolate Mousse, Mini Red Velvet Cupcake & Vanilla chiffon cake with Lemon Mousse filling & Rasberry Jam
Desserts/Other – Simply Layered Cake Design – Rum soaked butter cake with white chocolate macadamia nut butter cream and passion fruit curd.
Best Food Taste – Tomgirl Baking Company – Chocolate Mousse, Mini Red Velvet Cupcake & Vanilla chiffon cake with Lemon mousse filling and Rasberry Jam
Wine Categories
White
1st place – Wente Riva Ranch Chardonnay 2010
2nd place – The White Knight Viognier
3rd place – Cupcake Vineyards Prosecco
Red
1st place – Entwine Cabernet Sauvignon 2010
2nd place – Flip Flop Pinot Noir 2010
3rd place – Alamos Malbec 2010
Best Wine Taste – Entwine Cabernet Sauvignon 2010
Beer Category
1st place – Fireman’s Brew – Red Head Ale
2nd Place – Steelhead Brew
3rd Place – Straube Shock Top Lemon Shandy
Judging Panel
Teri Williams – Great Taste Magazine
Cathy Thomas – Orange County Register
Rich Manning – Gayot & Tasting Panel Magazine
Eva Kilgore – Orange County Register
Chris Christenson – Orange Coast Magazine
Nancy Luna – Orange County Register Fast Food Maven
Filed under: Kudos, Tidbits & Kudos
April 29, 2012 marked the 14th Taste of Huntington Beach, an annual event that raises funds for the children’s programs at the Huntington Beach Library.
Every year, restaurants are invited to enter their “Taste of the Day” to be judged by a panel. Here and the winners for this year including the dish that they created.
Event Categories
Most enthusiastic — Shades at the Hilton
Best decorated — Rocky Mountain Chocolate Factory (Main Street)
Food Categories
Appetizers, Snacks & Small Bites – 2nd Floor – Blackened Tilapia Slider
Salads, Sides & Soup – SlapFish – Chowder & Chips
Sandwiches/Pizza – Slater’s 50-50 – Peanut Butter & Jellousy
Seafood – Rubio’s – Grilled Gourmet Shrimp Soft Taco
Chicken – Lazy Dog Café – Spicy Thai Chicken Salad
Beef/Lamb/Pork – Outback Steakhouse – Baby Back Pork Ribs
Desserts/Cakes, Cookies, Cupcakes – Tomgirl Baking Company – Chocolate Mousse, Mini Red Velvet Cupcake & Vanilla chiffon cake with Lemon Mousse filling & Rasberry Jam
Desserts/Other – Simply Layered Cake Design – Rum soaked butter cake with white chocolate macadamia nut butter cream and passion fruit curd.
Best Food Taste – Tomgirl Baking Company – Chocolate Mousse, Mini Red Velvet Cupcake & Vanilla chiffon cake with Lemon mousse filling and Rasberry Jam
Wine Categories
White
1st place – Wente Riva Ranch Chardonnay 2010
2nd place – The White Knight Viognier
3rd place – Cupcake Vineyards Prosecco
Red
1st place – Entwine Cabernet Sauvignon 2010
2nd place – Flip Flop Pinot Noir 2010
3rd place – Alamos Malbec 2010
Best Wine Taste – Entwine Cabernet Sauvignon 2010
Beer Category
1st place – Fireman’s Brew – Red Head Ale
2nd Place – Steelhead Brew
3rd Place – Straube Shock Top Lemon Shandy
Judging Panel
Teri Williams – Great Taste Magazine
Cathy Thomas – Orange County Register
Rich Manning – Gayot & Tasting Panel Magazine
Eva Kilgore – Orange County Register
Chris Christenson – Orange Coast Magazine
Nancy Luna – Orange County Register Fast Food Maven
Filed under: Kudos, Tidbits & Kudos
Chef/Owner Ryan Adams of Laguna Beach’s six-month-old Three Seventy Common Kitchen+Drink announces Uncommon Mondays: Almost Every Third Monday – a guest chef series where he will feature a different chef whom he highly respects and wants to showcase at his restaurant on the third Monday of select months.
Each guest chef will design a special prix-fixe menu ranging in price from $50 to $75 per person, with an additional cost for paired beverages. The customary Three Seventy Common menu will not be available on these designated Mondays throughout the year.
May 21:
Chefs Luis Perez & Alfonso Ramirez from Lola Gaspar in Santa Ana
Sept. 17:
To be announced
Oct. 15:
Chef Eric Greenspan at The Foundry on Melrose in Los Angeles
Nov. 19:
Chef Alex Ageneau of Breadbar in Century City and of pop-up Bistronomics 13
Three Seventy Common Kitchen+Drink
370 Glenneyre
Laguna Beach, CA 92651
949.494.8686
370common.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos
Chef/Owner Ryan Adams of Laguna Beach’s six-month-old Three Seventy Common Kitchen+Drink announces Uncommon Mondays: Almost Every Third Monday – a guest chef series where he will feature a different chef whom he highly respects and wants to showcase at his restaurant on the third Monday of select months.
Each guest chef will design a special prix-fixe menu ranging in price from $50 to $75 per person, with an additional cost for paired beverages. The customary Three Seventy Common menu will not be available on these designated Mondays throughout the year.
May 21:
Chefs Luis Perez & Alfonso Ramirez from Lola Gaspar in Santa Ana
Sept. 17:
To be announced
Oct. 15:
Chef Eric Greenspan at The Foundry on Melrose in Los Angeles
Nov. 19:
Chef Alex Ageneau of Breadbar in Century City and of pop-up Bistronomics 13
Three Seventy Common Kitchen+Drink
370 Glenneyre
Laguna Beach, CA 92651
949.494.8686
370common.com
Posted by Suzanna
Filed under: Tidbits, Tidbits & Kudos