Great Taste Magazine

Two weeks ago on National Margarita Day, we posted a question on Facebook to find out how our foodies enjoy their margaritas. A $20 Cha Cha’s gift card would go to two lucky participants.

From salted to on the rocks to specific blending instructions, our foodies have a passion for this particular beverage. The three most popular ways to have a margarita are as follows:
1. On the Rocks
2. With Salt
3. Partida Reposado, fresh lime, and agave nectar.

Over 20 other options and comments were added in addition to these winners. Click here to follow the action.

Congratulations to our winners, Scott Gerbasi and Jorge Ramierz H.!

Posted by Sarah Ruiz

Marconi Automotive Museum and Foundation for Kids
Fight Night XIV, Friday March 9th, 2012

Live auction items, including a Mammoth Chalet Getaway and dinner at the home of Antonello Ristorante’s Antonio and Fiorella Cagnolo, can be viewed and bid upon at www.marconimuseum.org

Posted by Suzanna

Next week marks the second annual BBQ Bootcamp at Alisal Ranch in Solvang.

Camp begins on Thursday and ends on Sunday and includes hands on classes with Chef Godé of Alisal Ranch and Frank Ostini Chef/Owner of the famed Hitching Post Restaurants and Winery.

Check out the BBQ Bootcamp vacation package I’ll be enjoying next week.

I often think and say “I’m a lucky woman” and here’s proof positive.

Eat, drink & be Teri

How does a Mocha Stout sound just in time for Valentine’s? TAPS Fish House & Brewery’s latest creation from award-winning Brewmaster Victor Novak and the Brew Crew is a slightly sweet stout brewed with oats, three different kinds of chocolate and finished with a custom blend of coffee from Costa Mesa’s highly regarded Portola Coffee Lab. Novak describes the beer as “medium-bodied, roasty and chocolatey, finishing very smooth” (6.8% abv). Twenty-six kegs of Mocha Stout were brewed and released late last week. The chocolate used to create the unique beer was added at three different stages of the brewing process. First, a: 100% cacao cocoa powder in the Mash Tun,; then TCHO Drinking Chocolate in the Brew Kettle, and finally  TCHO Guyana cocoa nibs added to the fermenter after primary fermentation.  The coffee added to the brew is a 64% Brazil, 36% Nicaragua custom coffee blend, roasted by proprietor Jeff Duggan of Portola Coffee Lab.  Duggan’s goal was to complement the chocolate, milky sweetness of the stout beer.

Costa Mesa-based Portola Coffee Lab is a cutting edge coffeehouse and in-house roasterie that has garnered rave reviews from coffee aficionados. This is TAPS fourth collaboration with Portola Coffee.  Novak and Duggan came together to brew TAPS’ Neo-Colonial Stout, Portola Porter last spring and Imperial Balinese Stout created expressly for The Bruery’s third anniversary last year. TAPS has garnered over 50 awards at the international, national, state, and regional levels for their outstanding European-style beers over the last decade.  For more information, log onto www.tapsfishhouse.com.

Posted by Aaron

Despite sluggish recovery by the nation’s economy, the restaurant industry is projected to expand in 2012, according to the National Restaurant Association’s 2012 Restaurant Industry Forecast released today. Total restaurant industry sales are expected to reach a record high of $632 billion in 2012 – a 3.5 percent increase over 2011, marking the second consecutive year that industry sales have topped $600 billion.  In addition, the restaurant industry will continue to fuel U.S. employment in the year ahead as the nation’s second largest private sector employer. Overall restaurant industry employment will reach 12.9 million in 2012, representing 10 percent of the total U.S. workforce.

In 2011, total U.S. employment grew at a rate of 1.0 percent, while restaurants added jobs at a 1.9 percent rate. In 2012, the National Restaurant Association expects the restaurant industry to add jobs at a 2.3 percent rate, a full percentage point above the projected 1.3 percent gain in total U.S. employment.  The industry is expected to gain back all of the jobs lost during the recession by early 2012. The overall economy isn’t expected to be back at pre-recession employment levels until 2014. Looking ahead, the Association expects a jump in restaurant employment to 14.3 million individuals in the next decade – an increase of 1.4 million jobs.

For more information about the National Restaurant Association’s 2012 Restaurant Industry Forecast, visit www.restaurant.org/forecast.

Posted by Aaron

Today the American Beverage Institute (ABI), which represents over eight thousand of America’s favorite family restaurants, denounced the House Transportation Reauthorization Bill which would require that all 50 states mandate ignition interlocks – in-car breathalyzers – as punishment for low-BAC (blood alcohol concentration) first-time DUI offenders. Rep. John Mica, R-Fla., Chair of the House Transportation and Infrastructure Committee will hold a press conference about this bill today at 3:00pm.

Laws mandating ignition interlocks for all offenders deny judges the ability to distinguish between a driver one sip over the limit and high-BAC, repeat offenders. Only 15 states have enacted laws like this, while 27 have chosen to target the hardcore offenders: those arrested with high-BACs (.15% and above) and/or repeat convictions.  Data from the National Highway Traffic Safety Administration (NHTSA) show that the average BAC of a drunk driver in a fatal car crash is 0.19% — more than twice the legal limit. But the House’s proposed interlock mandate doesn’t target this dangerous population and instead will force first-time DUI offenders, even those just one sip over the legal limit, to install breathalyzers in their cars.

In addition to failing to target the worst offenders, this mandate will cost each state millions of dollars to enforce. The American Probation and Parole Association (APPA) recently estimated that the cost for supervision of offenders to states would be over $432 million. Yet, Mothers Against Drunk Driving (MADD), a fervent supporter of such wide-reaching, one-size-fits-all mandates, will claim that this measure is cost-neutral to states.

Posted by Aaron

Falkner Winery was recently awarded a “Best of Show-Red Wine” at the 2012 Winemaker Challenge International Competition conducted in San Diego.  This top award was for the Falkner 2008 Syrah-Rock Creek Vineyard wine that retails for $34.95.  This is a luscious red wine with wonderful plum, coco, and ripe fruit flavors with a deep, rich finish. The wine competition drew 816 entries from over 12 countries.  According to winery co-owner Ray Falkner “We are excited to receive such a prestigious award because it highlights the great wines we have been producing over the last several years”. Falkner Winery proudly boasts that over 80% of their currently available wines have received Gold or Silver medals in recent wine competitions.  Falkner Winery is a premier winery in the Temecula Valley Wine Country.  Since opening in July 2000, the winery has gained distinction for its high quality, award winning wines, wine tasting classes, private venues such as parties and weddings and on their award winning Pinnacle Restaurant.  The tasting room is open daily from 10am to 5pm with tours available on weekends and by appointment.  The Pinnacle offers lunches daily from 11:30am to 3:30pm.  They are located 5 miles east of   I-15 off the Rancho California Road exit then left onto Calle Contento. Visit their web site for more information at www.falknerwinery.com.

Posted by Aaron

Show your heart some love this month with U.S. grown rice rice.  February is American Heart Month and USA Rice Federation wants to support your healthy lifestyle with nurturing meals that are good for the heart and body.  Adding rice to your plate delivers heart health benefits and long-lasting fuel for workouts.  U.S.-grown rice is a heart-friendly food to enjoy.  It’s low in calories, has just a trace of fat, and contains no cholesterol, sodium, saturated or trans fats.  To show your heart some TLC, try adding rice to meals and snacks to improve overall heart health.  For recipes and tips on rice preparation, visit www.usarice.com/consumer.

The USA Rice Federation is the global advocate for all segments of the U.S. rice industry with a mission to promote and protect the interests of producers, millers, merchants and allied businesses. About 85 percent of the rice consumed in the U.S. is grown here. U.S. rice farmers produce an abundance of short-, medium-, and long-grain rice, as well as organic and specialty rices such as jasmine, basmati and Arborio, in Arkansas, California, Louisiana, Mississippi, Missouri and Texas, according to the highest-quality and wholesomeness standards. Sustainably grown U.S. rice helps to reduce your food miles because it is a domestically grown product. Look for the “Grown in the USA” logo on packages of 100-percent U.S.-grown rice. Be sure to visit usarice.com, find us on Facebook or follow us on Twitter.

Written by Aaron

Now in its 4th Valentine’s season, The Cocoa Lounge at Newport Beach’s Island Hotel features, yet again, delectable chocolatey creations made my Chef Michael Owens and his team. Going on now through March 3rd, come devour your senses with hand-sculpted chocolate sculptures, Smores Financiers, Oreo Cheesecake, Cream Cheese Peanut Butter Brownies, Port Truffles, Chocolate Croissant Bread Pudding, and a delectable list of many others.

Enjoy this buffet of sugary wonderment on its own or pair the Cocoa Lounge with a hour-long spa treatment at The Spa at Island Hotel.

Cocoa Lounge open weekly, Tuesday – Saturday, 6 – 10 p.m. Price is $24 per person (excluding tax and gratuity)
$130 for Spa Treatment including Cocoa Lounge Dessert Buffet (tax and gratuities not included)

For more information please visit www.islandhotel.com and www.islandhotel.com/Calendar/for their list of calendar events.

690 Newport Center Drive, Newport Beach, CA 92660
(949) 759-0808

Posted by Suzanna

Orange County will be able to welcome its third Bruxie Gourmet Waffle Sandwich quick-serve eatery this spring. 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).

“It’s hard to believe that we introduced the Bruxie concept to Orange County about 15 months ago,” commented Dean Simon, Managing Partner of Bruxie. “The response from the public has been outstanding and has led our expansion to this third location in Rancho Santa Margarita.”

The Rancho Santa Margarita restaurant’s menu will mirror its sister restaurants’ menus by offering Bruxie’s unique takes on authentic Belgian waffles, alongside salads, locally produced old-fashioned cane sugar sodas, real Wisconsin frozen custard, shakes, sundaes and floats. Bruxie proudly serves Peet’s Coffee & Tea products, and nothing on the menu exceeds $10.

www.bruxie.com

Posted by Suzanna

French 75 (Laguna Beach), Savannah Chop House (Dana Point), and
Brasserie Pascal (Fashion Island, Newport Beach) invite OC restaurant goers to participate
in their “Passport to Maine” promotion at each restaurant and enjoy each of their “Lobster
Challenge” dishes from now until February 28 priced at just $25.95 per dish.

Pick up your passport at any of the battling restaurants which are now serving fresh live Maine
lobster flown in daily for specially prepared menus by Master Chef Pascal Olhats’s top chefs.
Olhats, as management consultant for French 75, Brasserie Pascal and Savannah Chop House,
encourages, “They are all fantastic! I can’t decide!”

Once patrons complete their passport excursion, they can vote for their favorite dish: “Lobster
Duo” prepared by French 75’s Chef Gregory Moro, “Champagne Lobster” prepared by
Savannah’s Chef Mark Pariano, or “Lobster Bouillabaisse” prepared by Brasserie Pascal’s Chef
Isidro Zuniga. Voters then enter their passport to win a voter prize – a two night’s stay at The
Retreat in Laguna Beach plus dinner for two at one of the three participating restaurants.

CHALLENGE RULES
To participate in the Lobster Challenge guests pick up a “Passport to Maine” at one of the three
participating restaurants and receive a stamp for each Challenge dish sampled. Participants
must acquire two stamps for eligibility to vote for their favorite. If participants choose to go to
the final restaurant, they will receive a complimentary wine pairing with their third Challenge
dinner, and a second entry into the voter prize drawing.

BRASSERIE PASCAL LOBSTER CHALLENGE – A LA CARTE MENU
Appetizers
Lobster Bisque with Truffle Foam $10

Maine Lobster Salad $16
Baby Mixed Greens, Grilled Lobster Medallions , Avocado, Papaya, and Walnut Dressing

Steamed Half Maine Lobster $18
With Lemon Drawn Butter

Entrées
Surf & Turf $35
6 oz. Filet Mignon and a Half Maine Lobster
With Lobster Mashed Potatoes, Baby Carrots, Cabernet Reduction

Media Contacts: Sue Tucker: (o) 949.857.0022 / (c) 949.350.3017
stucker@ocpublicrelations.com
Danielle Drucker: ddrucker@ocpublicrelations.com

Grilled Chipotle Maine Lobster $28
Saffron Risotto, Heirloom Tomato Coulis, Orange Chipotle Vinaigrette

Lobster Bouillabaisse $25.95
Lobster, Green Beans, Potatoes in a Tomato Saffron Broth

Dessert
“Lobster Tail” Napoleon $8
Puff Pastry, Raspberries, Crème Anglaise

FRENCH 75 LOBSTER CHALLENGE – PRIX FIXE MENU ($37 per Person)
Amuse Bouche

Entrée
Lobster Duo $25.95
Lobster Thermidor, Lobster Claw Ravioli

Dessert
Flourless Chocolate Cake $7
Raspberry Coulis

SAVANNAH LOBSTER CHALLENGE – A LA CARTE & PRIX FIXE MENU
Appetizers
Butter Poached Lobster Papaya Tower $14
Green Heirloom Tomatoes, Avocado Oil and Wasabi Micro Greens

Lobster Butternut Squash Bisque $8
Truffle Cream and Fresh Chives

Entrée
The World’s Best Maine Lobster Boil $35
1 1/4 Pounds of Maine Lobster, Tender Sweet Corn, Smoked Sausage, Prince Edward Island
Mussels, Buttery Carrots and Red New Potatoes, Vidalia Onions, simmered in a Low Country
Broth

The Champagne Lobster Challenge $25.95 (for two $48)
Sautéed Maine Lobster with Champagne Vanilla Bean Beurre Blanc and served with a nest of
angel hair

NOTE*** Lobster Challenge and Lobster A La Carte Menu is not available on Valentines Day.

www.pascalnpb.com/

www.french75.net/

savannahchophouse.net/

Promotional Event Poster: savannahchophouse.net/images/lobster-challenge.png

Posted by Suzanna

One of North Hollywood's favorite hang outs, The Federal Bar's parent company, Knitting Factory Entertainment (KFE), the 360-degree entertainment company best known for its legendary musical heritage, has signed an agreement with IBE (Intelligent Brand Extension) to launch a global entertainment lifestyle collection. This collection will boast unique and original pieces in many categories, such as apparel; footwear; accessories and leather goods; audio and electronic equipment; skate decks and snowboards. The collection is inspired by the brand’s heritage to create a uniquely American collection made in America. It will feature home-grown collaborations and pieces made exclusively in the United States.
 
Among the first categories to look for in Knitting Factory Entertainment products are apparel—hoodies, tees and accessories—featuring original designs and imagery from iconic shows held at Knitting Factory Entertainment venues. A first selection will be sold at Knitting Factory venues across the US as well as at www.theknittingfactory.com .  Other categories where deals have closed include iPhone skins, with Ecotekaworld a US manufacturer using only 100% US grown and forested wood from Sustainable Forest regions.
 
Morgan Margolis, CEO of Knitting Factory Entertainment commented: “We’ve been off the grid for a long time as an independent promoter and operator. Today, we have music venues in five states, a restaurant division, consultation group, record labels, management companies, partnerships with theatrical, film and distribution entities. Now we’re making an extensive push to brand our company domestically  and worldwide.”
 
Tatiana J. Whytelord, Founder and President of IBE also commented: “We are delighted to work with Morgan Margolis and his team, and to represent such an iconic and avant-garde brand. Knitting Factory Entertainment is one of few organizations that are truly looking to differentiate themselves on many levels and we are here to help make that happen.
 
The entertainment lifestyle collection will allow the current fans to connect even further with the brand, whilst offering the wider audience the opportunity to experience the long standing tradition and Handcrafted Legacies of the Knitting Factory Entertainment brand.”
 
KFE owns the hip Knitting Factory venue in Brooklyn, alongside concert houses in the Pacific Northwest (Boise, Idaho and Spokane, Washington), and Reno, Nevada. It also presents tours and concerts at other venues throughout the nation, ranking number 15 in the Pollstar 2011 Year End National Top 100 Promoters Ticket Sales, and number 28 in the 2011 Year End Worldwide Top 100 Promoters Ticket Sales. KFE also owns a record label which has successfully reissued the entire catalog of Afrobeat godfather Fela Kuti (and co-produced the Tony nominated Broadway musical FELA!), and the recently Grammy-nominated Femi Kuti release, to name but a few.  The label has also partnered with Partisan Records, a Brooklyn-based indie label with renowned artists such as Deer Tick, Mountain Man, Middle Brother and the new Heartless Bastards release. Recently, KFE added artist management to their enterprises by opening KFM – Knitting Factory Management.
 
Over the last 12 months, the company has partnered with Van Johnson (of VJC) to start a film and TV division and opened its first gastro pub, The Federal Bar in North Hollywood, in 2011.
 
The synergy of these endeavors, from the recording studio to the stage to Broadway to Brooklyn, to the burgeoning North Hollywood bar and restaurant scene, and now to an entertainment lifestyle collection points to a company with the creative leadership to continue to grow and provide endless high-quality entertainment options.

Posted by Suzanna

Best Bite – We’re Back & Tasty as Ever

2/03/12 Mozambique – Newport Beach – Mahi Mahi

2/03/12 The Corner HB – Huntington Beach – Bacon & Cheddar Suffed Jalapeños

1/26/12 Thai Gourmet – Long Beach – Lamb Panang Curry

1/21/12 Sabatino’s – Newport Beach – Olive Tempanade

1/06/12 Park Ave. Restaurant – Stanton – Grilled Lamb Chops

12/15/11 Sabatino’s – Newport Beach – Pasta Roll

12/10/11  P.F. Chang’s – Newport Beach – Shrimp & Bacon Okonomiyaki

12/09/11 Paul Martin – Irvine – Sloe Cooked St. Louis Style Pork Ribs

12/01/11 AnQi – Misoyaki Butterfish

11/30/11 Tabu Grill – Laguna Beach - Snake River Farms Wagyu Flat Iron

11/13/11 Mai Tai – Long Beach – Avocado Spring Rolls

11/13/11 Boston’s The Gourmet Pizza – Long Beach – Thai Chile Calamari

11/13/11 Fuego – Long Beach – Mojo Citrus Kurobota Pork Carnitas

11/11/11 C’est La Vie – Laguna Beach – French Onion Soup

11/10/11 Second Story Restaurant – Manhattan Beach – Grilled Rib-Eye Cap Steak

11/02/11 Lugatti’s Italian Grill – Huntington Beach – Ravioli Beef Brasato

10/27/11 The Californian – Huntington Beach – Pan-Seared Barramundi

10/21/11 The Cellar – Fullerton - Buffalo tartar with shallot and caper relish, fried quail egg, and crispy capers

10/19/11 Three Seventy Common – Laguna Beach – Grandma B’s Chocolate Cake

9/12/11 RA Sushi – Huntington Beach

9/08/11 Leatherby’s Cafe Rouge – Costa Mesa – New Zealand Venison Loin

8/30/11 Marche Moderne – Costa Mesa – Sauteed Sweetbreads

8/16/11 Bad to the Bone – San Juan Capistrano – Ranch Beans

8/16/11 Sole del Surf – San Juan Capistrano – Heirloom, Yellow Heirloom puree and a Green Tomato Salad

8/12/11 Andrea Ristorante – Newport Coast – Ricotta & Spinach Ravioli, Sage Butter Sauce

8/06/11 AnQi – Costa Mesa – Takuwan Maki Sushi – roasted beets, pickled daikon, golden curry sauce

8/06/11 Royal Hawaiian – Laguna Beach – Coconut French Toast

8/05/11 Buddha’s Favorite – Lido Isle, Newport Beach – Back Flip roll

8/02/11 Pinot Provence – Costa Mesa – Japanese hamachi, cavaillon melon, basil, market radish, tamari fleur de sel

7/27/11 AnQi – Costa Mesa – Roasted Dungeness Crab

7/26/11 Bouchon Bakery – Yountville – Shortbread cookies

7/25/11 Bottega – Yountville – Black Pepper ala Carbonara: soft cooked hen egg broccolini, guanicale & parmigiano brodo

7/24/11 Napa Style Paninoteca & Wine Bar – Yountville – Giana: mortadella, roasted garlic & rosemary salami, speck, prosciutto, fontina cheese, sliced tomato, basil aioli, arugula & sun-dried tomato on pain au lait baguette

7/24/11 Club Culinaire – of Southern California – Gougeres, maple leaf farms duck rillettes, house cured gravlax, pickled chefs garden vegetables

7/24/11 Solbar – Calistoga – Chilled sweet corn soup

7/23/11 Tex Wasabi’s – Santa Rosa – Vegas Fries

7/23/11 Etoile – Yountville – Pan Seared Sonoma Foie Gras

07/21/11 The Corner – Huntington Beach – Grilled Calamari Steak Picatta

07/29/11 Five Crowns – Corona del Mar – Summer Pole Beans, lemon basil

02/25/10 Zimzala at the Shorebreak Hotel – Huntington Beach – Tasmanian Salmon

02/24/10 Orange Hill – Orange – Savory breakfast patties

02/23/10 Palm Terrace at the Island Hotel – Truffle butter Popcorn

02/22/10 Charlie Palmer – Newport Beach – Roasted Bone Marrow, Raisin Marmalade, Grilled Bread

02/22/10 Sapphire Laguna – Laguna Beach – Lebanese Lamb Kibbeh, Hummus and a Taste of Fattoush

02/18/10 AnQi – Newport Beach – Spring Rolls

02/17/10 Haven Gastropub – Tie – Cabernet Crusted Escolar and the candied bacon ice cream on a chocolate brownie

02/16/10 Cypress College – Anaheim – Pork Cutlet sautéed to perfection

02/12/10 Matador Cantina – Fullerton – Chorizo Ravioli

02/12/10 Good To Go – Huntington Beach – Coconut Curry Soup with an awesome flavor filled flax cracker

02/11/10 The Catch – Anaheim – Tasmanian Ocean Trout En Paupiotte

02/09/10 Frenchy’s Bistro – Long Beach -

02/04/10 The Catch – Anaheim – Legendary Chilean Seabass

02/02/10 RA Sushi – Huntington Beach – tie – Sesame Lemon White Fish or the Garlic Citrus Yellow Tail

01/29/10 A Restaurant – Newport Beach – Crab Cakes from heaven

01/27/09 Simply Fondue – San Juan Capistrano – Fondue Grilled teriyaki angus tenderloin

01/27/09 Charlie Palmer – Newport Beach – Honey glazed Liberty Duck Breast

11/28/09 A Restaurant – Newport Beach – OMG – the new Great Taste lunch – 1/2 Wedge Salad with 1/2 Steak Tartar & a crisp white wine – who wants to share it with me?

10/14/09 Cooking For A Cause – Costa Mesa – Everything was great, the biggest surprise was the steamed meat loaf

10/13/09 McKennas at the Bay – Long Beach – Clam Chowder – traditional style from New England

10/09/09 hush – Laguna Beach – Australian Rack of Lamb, wilted greens, mascarpone polenta, red wine sauce

10/07/09 Ruby Palace – Huntington Beach – Preserved turnip soup – the perfect “feel good food” from the moment the spoon hits your mouth.

10/03/09 Finbars – Rancho Santa Margarita – Blue Nose Seabass Picatta – fresh New Zealand filet sautéeed with lemon, capers and white wine. Sour reamed scallion potatoes and sautéeed fresh green beans and carrots.

10/01/09 Fuego at Hotel Maya – Vanilla butter poached Lobster with Aji Amarillo, Cilantro Soft Taco, Boniato Root, Chorizo, Saffron Broth paired with Macrostie, “Wildcat Mountain” Chardonnay, Sonoma Coast

09/30/09 Bungalow – Corona del Mar – Petite Ahi Lettuce Cups – Peggy Fort’s favorite – avocado purée, cucumber, red onion

09/28/09 McKennas – Long Beach – Bread Pudding was amazing and I’m not usually a BP fan

09/25/09 TAPS – Brea – Calamari Provencale – Tender calamari flash fried and tossed in a zesty butter sauce of Worcestershire, garlic, green onion, tomato and Tabasco

09/17/09 Zimzala at the Shorebreak Hotel – Huntington Beach – Green Olive Stew – WOW marinated olives and marble potatos

09/03/09 Shades at Hilton HB – Huntington Beach – loved the Goat Cheese stuffed Piquillo Peppers & the Hanson Mills Grits – yum

08/25/09 Fleming’s – Newport Beach – It’s a tie – Fleming’s Prime Burger – Cheddar Cheese, Peppered Bacon – tied for Best Bite with the Sweet Chili Calamari- both are amazing deals from the 5 for $6 ’til 7 menu

08/21/09 The Winery – Tustin – Chili Lime Rubbed Hawaiian Mahi Mahi – roasted tropical fruit Chutney, Jasmine Rice, Lemongrass-Gewurtztraminer Butter

08/20/09 A Restaurant – Newport Beach – Banana Cream Pie – Banana Brulee, Pastry Cream in a Banana & Graham Cracker Crust

08/20/09 Sol Cocina – Newport Beach – Cocktel de Mariscos – lightly cooked shrimp, scallops, calamari & octopus with pico de gallo, chiles & cucumber in spicy tomato-lime sauce, topped with diced avocado

08/19/09 Sage On The Coast – Newport Beach – Coconut Crusted Local White Sea Bass – coconut rice, shitake mushrooms, roasted carrots, bok choy, mango relish, sweet & spicy sauce

08/18/09 Z’Tejas – Costa Mesa – Diablo Chicken Pasta – Red pepper and green spinach linguine with a spicy sauce using cotija cheese and fresh jalapeños, topped with jerk chicken

08/17/09 Michael’s on Naples – Naples – Duck Scallopini – Succulent duck strips and tender marble potatoes in a Currant, Port Reduction

08/14/09 Sol Cucina – Newport Beach – Taco Vampiro – Double tortilla with melted cheese, serrano chiles & scallions, stuffed with carne asada, guacamole & pico de gallo topped with cotixa , chipotle aioli & cilantro

08/12/09 McKenna’s on the Bay – Long Beach – Pan Seared Sonoma Foie Gras – Toasted Brioche, Vanilla Braised Pineapple, Caramel Vinaigrette, Marcona Almonds

08/07/09 Cucina Alessa – Huntington Beach – Penne Funghi Salsicce – Italian Sausage and mushrooms in a porcini and arugula cream sauce.

07/08/09 TAPS – Brea – Maine Lobster Dumplings – Fresh Maine lobster, shallots, lemon juice, chives & butter folded into pasta & steamed. Served with lobster sauce & white truffle foam

07/07/09 Flight – HB – Truffled Mac N Cheese – Marscapone Cheese/Shaved Piave Vecchio

07/02/09 Las Brisas – Laguna Beach – Camarones al Ajillo – Scampi-style prawns, sauteed, with beans, corn and chiles

Mimi’s Cafe Goes Red. Starting in February, American Heart Month, Mimi’s Cafe is giving a piece of its heart to the American Heart Association’s Go Red For Women movement. The neighborhood bistro inspired by France is the first-ever restaurant to nationally support the effort. Go Red For Women is dedicated to fighting heart disease, the number one killer of women, and harnessing the energy, passion and power women have to band together and collectively wipe out the disease.

Mimi’s is activating its heartfelt campaign on National Wear Red Day, Friday, Feb. 3. Guests who show their support by wearing red will receive a FREE cup of soup with any purchase to warm their heart. And throughout the month, guests will be invited to join in the fight against heart disease in women. For every $1 donation, guests can post a red heart-shaped tribute card on the giant in-restaurant red dress display. With a $5 donation, guests will also receive a commemorative red dress lapel pin. As a thank you for these donations, Mimi’s will provide each guest with up to $35 in savings.

Heart disease is often silent, hidden and misunderstood. That is why in addition to fundraising, Mimi’s is taking the lead to empower guests to make healthy decisions while dining out and share a lifesaving message about a disease that can be preventable.

In addition, Mimi’s will be going red on Facebook. Mimi’s “Reasons to Go Red” app allows fans to share an inspirational message, alongside the fashionable Red Dress icon, to let their friends know why they are going red and encourage others to join the cause. Guests can also come into Mimi’s to take a photo with a giant red dress display and upload it to a special “Mimi’s Goes Red” Facebook gallery via QR Code. Which fan wears it best? Visit Mimi’s Facebook page, facebook.com/mimiscafe, in February and show support of the Go Red For Women movement.

www.mimiscafe.com

GoRedForWomen.org

Posted by Suzanna

Икони на светци

Hospitality veterans, David Man, appointed as executive chef, and Joseph Orichiella, named food and beverage director, have joined the food and beverage operations at Island Hotel Newport Beach – an AAA Five Diamond 295-room property set amidst five lush acres in Newport Center, the region’s most upscale business district. 

According to Island Hotel’s managing director Rick Evanich, “We have selected Man and Orichiella as the key leaders to initiate and implement an exciting new direction for our culinary and food and beverage teams. They will be instrumental in helping us redefine and elevate the hotel’s luxury dining experience, including the enhancement of current offerings, expanding our core business and creating new opportunities for their teams and our visitors.”

New executive chef David Man is returning to Island Hotel, where he previously served as chef de cuisine and then executive sous chef. He will oversee all culinary operations, including the hotel’s signature restaurant Palm Terrace, banquet and outside catering services, in-room dining, menu development, special programs, restaurant staffing and supervision.

Most recently Man held chef de cuisine positions at the Hyatt Regency Huntington Beach and the Diamond Club and Knothole restaurants at Anaheim’s Angel Stadium. Prior to holding these positions, he was an important part of the culinary team at Island Hotel for five years, showing strong leadership skills in his roles as assistant to the executive chef as well as heading the stewarding department and assisting with the overall running of the banquet department. He also helped reopen fine dining restaurant Abergine in Newport Beach, and served as chef de cuisine at the former Troquet in Costa Mesa.

Man is a local native residing in Orange County, and holds a Bachelor of Science degree in business from the University of Southern California and graduated from the California Culinary Academy.

As food and beverage director, Orichiella will oversee approximately 140 employees, the operations of the property’s dining venues and all banquet needs for the 22,000 square feet of meeting facilities. In addition, he will be responsible for the hotel’s in-room dining, special programs including the hotel’s recently launched express lunch menus, supervising the property’s newly created off-site private events division, as well as overseeing the management of the food and beverage operations at Oak Creek Golf Club in Irvine.

Also a native of Orange County, Orichiella has over twenty years of experience in the hospitality industry and he most recently worked as the assistant general manager of Larkspur Hotels & Restaurants’ boutique hotel Toll House Hotel in Los Gatos, where he oversaw all hotel operations including the food and beverage department. Prior to that, he served as director of food and beverage at Four-Star/Four Diamond Hilton’s Conrad Chicago. He has also held food and beverage director positions at Pheasant Run Resort, St. Charles, Ill.; the PGA National Resort & Spa in Palm Beach, Fla.; and the Ritz-Carlton Huntington Hotel & Spa in Pasadena, Calif.

www.islandhotel.com

690 Newport Center Drive, Newport Beach, CA 92660

866-554-4620

Posted by Suzanna

The National Restaurant Association recently surveyed almost 1,800 members of the American Culinary Federation, asking them what the "hot trends" will be for the coming year. Nine of the top 10 trends are in two categories: sustainability/local sourcing and healthy kids/children's nutrition. The Culinary Institute of America (CIA) commends the survey results, as the college is providing thought leadership through education to the foodservice industry on these critical needs.

The CIA teaches its 2,900 undergraduates about the inextricable link between chefs and the environment through its innovative local buying program that supports more than 300,000 campus meals yearly. Hailed by Department of Agriculture Secretary Tom Vilsack and U.S. Senator Chuck Schumer (D-NY), the Hyde Park campus spends $750,000 a year on fruit, vegetables, dairy, eggs, and meat from more than two dozen Hudson Valley farms.

In CIA classes such as Meat Identification & Fabrication, much of the focus is on training future chefs to utilize all the edible portions of foodstuffs in an effort to be more sustainable. The Food, Wine, and (Agri)culture course takes CIA juniors to one of the world's renowned culinary regions to see sustainable agriculture in action. Elective courses like Food Ecology connect students with the food supply by studying sustainability as well as food production and its effect on the environment, health, nutrition, politics, and society.

Building on its classes, the CIA converted one of its public restaurants—St. Andrew's Café—into one that is almost completely locally sourced. Its new curriculum teaches students about canning and other preservation methods and helped earn the restaurant a two-star certification from the Green Restaurant Association

When it comes to healthy initiatives for the younger generation, the college has developed its own educational initiative and website dedicated to help in the battle against childhood obesity. The CIA's Menu for Healthy Kids provides recipes, facts, tips, and an online forum for school administrators, foodservice directors, chefs and restaurateurs, teachers, parents, and kids.

In addition, the CIA serves as an innovator regarding children's health and nutrition through the creation of its annual "Healthy Flavors, Healthy Kids" conference at its San Antonio campus—just one of several healthy cooking confabs held by the college throughout the year, along with the Harvard School of Public Health co-sponsored "Worlds of Healthy Flavors" and "Healthy Kitchens, Healthy Lives" conferences. Among the presenters at the 2011 Healthy Flavors, Healthy Kids conference was Sam Kass, assistant White House chef and senior policy advisor for healthy food initiatives in the Obama Administration.

The CIA's expert faculty is available to speak with the media about these trends, and about the ways in which the world's premier culinary college is taking the lead to educate people about these and many other issues. To schedule an interview with a CIA expert, please contact Jeff Levine at j_levine@culinary.edu.

Posted by Suzanna

When Dave Denti set out to refinance his commercial real estate properties for his small business locations, he knew he was facing an uphill battle. But in just 60 to 75 days, Denti secured three loans totaling $3,531,740 from the U.S. Small Business Administration through Mercantile Capital Corporation (MCC).

Denti, not only refinanced three Max & Erma's locations in Chillicothe, Findlay and Lancaster, Ohio, but he also reduced his yearly debt service from more than $800,000 to approx. $250,000. 

Denti isn't alone. The SBA 504 loan program offers small businesses up to 90 percent loan-to-value financing, with long-term below-market fixed interest rates and longer loan amortizations . These loans are given to qualifying businesses which own their own commercial property.

In October, the SBA 504 program revamped its regulations, allowing, for the first time ever, for small business owners to utilize loan funds for working capital costs. Since the SBA announced the new rules, droves of refinances have been filed, but the gates on the loosened restrictions are scheduled to close in September 2012. Businesses are out of luck if loans aren't authorized by the summer.

For more information on the new SBA  rules or to arrange an interview with Denti and an SBA 504 expert, contact Alexis Gray at 305-255-0035.

Posted by Suzanna

IHOP’s seventh annual National Pancake Day will be back on Tuesday, February 28, 2012.  All day long, IHOP restaurants will give each guest a free short stack of buttermilk pancakes in the hope that they will donate what they would have paid, or more, to Children’s Miracle Network Hospitals and other local charities.  This year, the restaurant chain aims to raise $2.7 million for charity, the most ambitious goal to-date.

Participating IHOP restaurants will also raise funds for Children’s Miracle Network Hospitals during the month of February through the sale of “Miracle Balloons” for $1 and $5 each.  Personalized and displayed in the restaurants, Miracle Balloons offer guests an additional way to show their support of Children’s Miracle Network Hospitals and contribute to the IHOP National Pancake Day fundraising effort.  Guests who purchase a $5 Miracle Balloon will receive a coupon good for $5 off their next visit with a $20 purchase.

 
For more information, please visit www.ihoppancakeday.com and CMNHospitals.org

Posted by Suzanna

The aphrodisiacal qualities of oysters and champagne will be tested at a February menu promo at Bluewater Grill restaurants in Newport Beach and Tustin Court. This year only, die-hard romantics can add Alverta White Sturgeon caviar.

NEWPORT BEACH, Calif. Jan, 2012—The ages-old belief that oysters and champagne conjure up feelings of love will be put to the test during Bluewater Grill Seafood Restaurant’s annual February tasting. And for the first time ever, die-hard romantics can add caviar to the mix.
“Foods of Love: Oysters and Champagne” gives Bluewater Grill customers in Newport Beach and Tustin the chance to combine the reputed aphrodisiacal qualities of raw oysters with a number of sparkling wine varietals poured in honor of Valentine’s Day.
The oyster and champagne tasting event will be held Feb. 7, and will feature parings of raw oysters on the half shell from British Columbia and Washington State with a choice of Domain Ste. Michelle Brut or Mionetto Prosecco Italian sparkling wine. Special draft beers are also available as an option. The cost of each pairing event is $29.95 per person, and advance reservations are required for sittings at each restaurant starting at 6:30 p.m.
This year, participants can add 30 grams of Alverta White Sturgeon Caviar and a 750ml bottle of acclaimed Veuve Clicquot Brut Champagne for an additional $200. Sustainably harvested from mature American white sturgeon off Northern California and served with bilinis and crème fraiche, the caviar has a nutty, buttery flavor with a touch of sweetness.
Reservations for the Feb. 7 tasting are encouraged, and at least 48-hour advance reservations are required for the caviar add-on. menu throughout February, and pair them with wines on the bar menu. (The caviar is available throughout February with 48 hours advance notice.)
The Bluewater Grill monthly tasting events, typically hosted every second Tuesday, feature seasonal seafood specialty items paired with hand-selected wines or specialty draught beers. The events have become a popular monthly diversion for local seafood aficionados and Bluewater Grill’s large fan base. Due to Valentine’s Day following on the second Tuesday this year, the tasting events have been moved to the first Tuesday this month only.

Back by popular demand!

In restaurants now through mid-April 2012, El Pollo Loco will offer two new fish tacos– the Classic Baja Fish Taco and the Spicy Chipotle Fish Taco.

Both tacos feature lightly beer battered Alaskan Pollock. Sustainably fished from the very cold waters of the Bering Sea, Alaskan Pollock is the freshest filet available. The light beer batter takes on an extra kick of flavor with heat from Cayenne pepper. Beer battered Pollock filets are tucked into warm corn tortillas and topped with shredded cabbage and fresh cilantro.  The Classic Baja Fish Taco is drizzled with a Baja style Lime Crema sauce and the Spicy Chipotle Fish Taco is topped with smoky hot Chipotle sauce.  A slice of fresh lime adds a burst of citrus flavor to each taco.

El Pollo Loco’s new limited time fish tacos are available individually and as a combo with a choice of any two fish tacos, a small Classic side and a small drink.

www.elpolloloco.com

Posted by Suzanna

Good cheer abounds at Fleming's Steakhouse! What a great way to welcome the New Year. In addition to their signature cocktails, their bevy of talented bartenders across the country have helped create ten unique cocktails that they fully expect will become "must haves" for  guests of Fleming's.

Every single cocktail recipe on the menu has been tasted, tweaked and re-tasted. Even some current favorites have been updated with exciting new spirits and fresh, innovative ingredients.

They've divided the cocktail menu into three distinct groupings based on mood, taste, and style:

Retro Chic,

Modern Martinis,

and Couture Cocktails.

For a detailed description of their categories of cocktails and an updated calendar of events, please visit Fleming's at

www.flemingssteakhouse.com/e-newsletter/2012/january/wine-maeven

Posted by Suzanna

Carrying on its commitment to advanced education, Carl’s Jr.^® is pleased to announce the commencement of its 13^th annual Carl N. and Margaret Karcher Founders’ Scholarship program. The scholarship application is now available online, at www.carlsjr.com/promotions. The submission deadline is Feb. 1, 2012.

 Through the scholarship program, 60 deserving students will receive $1,000 each to the two- or four-year college or vocational school of their choice.

The scholarship program was established by the company founders to reward hardworking youths. Carl N. and Margaret Karcher started their company as a young married couple in 1941, believing they could earn success through their commitment to faith, service and hard work. Now, more than 70 years later, Carl’s Jr. is proud to honor the late founders’ commitment to the community.

“Carl Karcher was not only a great businessman but also a very compassionate man,” said Andrew F. Puzder, CEO of CKE Restaurants, Inc., parent company of Carl’s Jr. “Carl said, ‘Whenever you’re successful, you owe it to the people in the community.’ The Founders’ Scholarship program is part of our ongoing efforts to give back to people in the communities throughout the West who have helped Carl’s Jr. succeed over the past 70 years.”

 Scholarship winners will be selected based on academic record, school and community leadership and participation, work experience and future goals. Financial need and other family circumstances also will be considered. In economic tough times, scholarship programs like this are invaluable to the community. Giving back to hardworking youths in need is part of the core value structure of Carl’s Jr.

Applicants for the Carl N. and Margaret Karcher Founders’ Scholarship must be high school seniors or graduates, age 21 or younger, who are planning to enroll for the first time at an accredited two- or four-year college or vocational school. Applicants must be residents of the states in which Carl’s Jr. operates restaurants: Alaska, Arizona, California, Colorado, Hawaii, Idaho, Nevada, New Mexico, Oklahoma, Oregon, Texas, Utah or Washington.

Posted by Suzanna

From January 20th to the 29th, see what one of America's beloved coastal communities has to offer in terms of a bounty of culinary feasts!

For a list of restaurants participating in Restaurant Week and their menus, please visit,

newportbeachdining.com/newport-beach-restaurant-week

Posted by Suzanna

With Valentine’s Day one month away,  Boston’s Restaurant & Sports Bar is kicking off its annual Boston’s Cares charity campaign in heart-shaped style to help raise much-needed funds for St. Jude Children’s Research Hospital and several local charities across the country.

The annual Boston’s Cares promotion began Jan. 9 in all Boston’s U.S. locations and runs through Feb.  26. Special menu dessert options include red velvet cheesecake, and, for the first time, Boston’s is introducing a gluten-free dessert – brownie a la mode. To continue with tradition, heart-shaped pizzas will be available Valentine’s Day weekend, Feb. 11 to 14. Boston’s will donate $1 from each of the specialty menu desserts and heart-shaped pizzas sold and will sell customizable paper heart valentines for $1.

Since opening its doors 50 years ago, St. Jude has made great discoveries in how to treat deadly childhood diseases like cancer, saving the lives of kids around the world. Families never pay St. Jude for treatment and St. Jude covers the cost of travel, lodging and food for each patient and a family member. During the past five years, 81 cents of every dollar received has supported the research and treatment at St. Jude.

Locations include Long Beach and countless others.

For more information and locations, please visit: http://www.bostons.com

90 Aquarium Way
Long Beach, CA
90802-8138

562-436-1300

Posted by Suzanna