tag:blogger.com,1999:blog-11573292090580239162024-02-06T19:33:06.975-08:00brekkie fan's blogramblings on local events, restaurant reviews, and all things food around Orange County, CA.brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-1157329209058023916.post-30177810911945740502013-08-19T08:24:00.003-07:002013-08-19T08:25:05.298-07:00Hanging Out with MasterChef's Howard Simpson<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvUgLDYuKVHfWvyIMXMsP5iN5aVC9AVUAOBWuuWzilys6JFMkRfiFbrvXm9h9lNBBTmsu44DCHQkoNnZOL0u4VUo7xthd83ZO0DnzQgA51deb1qqbK2PJP25onE2qJQYo4gT67akCAYQ/s1600/SimpsonMC4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvUgLDYuKVHfWvyIMXMsP5iN5aVC9AVUAOBWuuWzilys6JFMkRfiFbrvXm9h9lNBBTmsu44DCHQkoNnZOL0u4VUo7xthd83ZO0DnzQgA51deb1qqbK2PJP25onE2qJQYo4gT67akCAYQ/s320/SimpsonMC4.jpg" width="212" /></a></div>
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Via his Twitter profile (MC4Howard):<br />
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"I'm a combat veteran living in Southern California. I love food, I love wine and I love cooking for my friends!!"
Howard Simpson is a San Diego transplant now living in Orange County. So it was fitting to end up at CUCINA Enoteca, another SD transplant, for our interview. Eliminated from MasterChef, we grilled him out on the patio as he inhaled his Brandt Farms burger [<i>Note: Made with braised short rib and Fiscalini cheddar. Needless to say, he loved it.</i>] and Moretti beer. We chatted about hospitality education, his current employer and that Ramsay character.
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<b>What are the differences between the dining scenes in San Diego and Orange County?</b><br />
I think the Orange County dining scene is growing and has a lot of potential. It's not established yet, but I think it's getting there. There is so much opportunity to grow. Everything is developing. San Diego has kind of been established, and now we're kind of tweaking things. Right now, I feel there's two categories of eating. You have your upscale dining, which seems like Sol and Cannery-- all of these $150 dinners. And then you have your hole-in-the-walls. There are no medium, casual dining places that are not chains. In San Diego, we have this place called Ocean Beach Noodle House. They have live entertainment and microbrews on draft. Yeah, you can go and get hole-in-the-wall Vietnamese food. But you get that idea and bring it into a atmosphere near the beach, with a young crowd and different cultures.
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<b>Let's discuss your time serving.</b><br />
I spent three years in the US Army, based out of Fort Lewis, Washington. I was in the infantry, so I spent 12 months in Afghanistan. I was an assistant machine gunner on a machine gun team. I finished out my contract, got out and went straight to hospitality school.
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<b>Where are you going for hospitality school?</b><br />
I was going to the Art Institute in San Diego. But now I transferred to the Orange County campus. I started in July for food and beverage management.
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<b>Was MasterChef what you expected it to be like?</b><br />
Yes, it was. I didn't think I was going to make it as far as I did. I was just happy if I had just gotten an apron. I didn't grow up cooking in a kitchen. I just like cooking for fun. To have someone say I'm one of the best home cooks in America is the most flattering comment I could ever have. I could die tomorrow, and I've served in a war and worked for the best chef in the world at 26. All I need to do is have a kid and buy a house, and the American Dream is over.
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<b>Have you met your cooking inspiration, Brian Malarkey?</b><br />
Yes. I worked at his catering company, called Campine Catering. I interned there for about a year. I'm a fan of his reputation, his food and his success. He's where I want to be at his age.
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<b>Where have you eaten since you moved here?</b><br />
My favorite place is Charlie Palmer, so far. I've been to Cannery, 3-Thirty-3, EN Sushi. I haven't found a good ramen place yet. I heard about the one in a market, but I don't want to go to a market to get ramen. I love seafood curry ramen.
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<b>What was the hardest challenge?</b><br />
The first mystery box, which should've been the easiest because it was a lamb challenge. I started by making a lamb roulade and I put a cranberry lime relish inside and rolled it up. Then I made a bell pepper frittata. So I had my plate, and I put my relish down. Then I get the frittata, cut it out and I stack it. I butterflied the lamb loin, put the relish inside, rolled it up, put it on foil and baked it. I put that on top of the frittata and drizzled jalapeno honey on it. It was so good, and they didn't show it.<br />
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The next challenge was "chocolate, bacon, tomato, potato." In my head, I thought frittata-- breakfast. This is a show about creativity and individuality. I didn't want them to think all I could do was frittatas. So I decided to do something crazy. I did a potato scramble stuffed in a tomato and chocolate-covered bacon. But I was so scattered with my ideas that I didn't season the chocolate or do a double boiler. And the girl behind me did a frittata. They loved her dish. That's how I got eliminated.
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<b>Where are you working these days?</b><br />
I was recently hired at Pelican Hill to take care of the private villas and bungalows. They're one of the finest resorts in the world right now, so it's nice to be a part of that. Even though I was on MasterChef, I'm a front of the house kind of guy.
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<b>How did you learn about MasterChef, and what did you learn from the show?</b><br />
I had been cooking for my girlfriend for a few months straight, all the time. And I always had my old roommates try stuff. They were cooking frozen stuff from a bag, and I'm making things like ceviche.
My roommate came home one day and said they were doing a casting call. He told me to try out. So I made a dish that represented who I was. My ingredients were all organic and local to San Diego. I got halibut that was caught off the coast from Point Loma Fish Market. I made a citrus ceviche with cucumber slices. Out of 30,000 applicants, I made it to the top 100. And then I made it to number 15 before I was eliminated.<br />
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If you think you're a good cook, you definitely get checked at the door when you go to MasterChef. Gordon Ramsay cooked in front of us a couple of times. To see a Michelin-starred chef and the way he performs, he just uses pans and olive oil. I thought I was horrible. I have no idea what I'm doing. But at home, when you're cooking for your friends and roommates, you look like a Michelin-starred chef.<br />
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I'm a big fan of Gordon's YouTube channel. I watched how to cook scallops, and then he cooked them for us. I had the YouTube video in my head. He put the scallops in a circle, grabbed the seasoning, put his hand out and seasoned them from a distance. He then heats the pan up, adds olive oil, sets them up at 12 o'clock, and goes all the way back around. By the time he drops the 11 o'clock and flips it over to 12, it's 90 seconds on each side. Takes them out. Done. Perfect.
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<b>What do you want people to know?</b><br />
I'm new to Orange County. I'm exploring the culinary world that Orange County has to offer. I would love to be welcomed into anyone's restaurant. I would rather wear a suit than a chef's coat. I have an amazing palate, and I have a strong opinion. I'm encouraging any restaurant owner in Orange County to invite me for a tasting.brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-69658050093654422012013-08-12T08:14:00.001-07:002013-08-12T08:30:29.305-07:00Fireplaces<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I'm typically the warmest person in the room, so searching for heat isn't really a priority for me. However, when I can get a little entertainment with my meal, then fire is most welcome. Here are some places where I love to watch them light it up.</span></span><br />
<b><a href="http://www.elcorazoncocina.com/" target="_blank"><br /></a></b>
<b><a href="http://www.elcorazoncocina.com/" target="_blank"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For the Blue Light Special: El Corazon</span></span></a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6iS-1jyfafXxaWuqa6PREbXmKDpxu4kTYvetG080YBjUafz23FnUfMmq5h4wFXSrXsC_VgbOrEeqS4PjWUsLt79hvqU8WIe7OGoDdPlY4rUnD1uL5PLy883ID8mvYa8fqp-vQ3R3PWY/s1600/ElCorazon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6iS-1jyfafXxaWuqa6PREbXmKDpxu4kTYvetG080YBjUafz23FnUfMmq5h4wFXSrXsC_VgbOrEeqS4PjWUsLt79hvqU8WIe7OGoDdPlY4rUnD1uL5PLy883ID8mvYa8fqp-vQ3R3PWY/s320/ElCorazon.jpg" width="320" /> </a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">How about some flaming tequila with your coffee? This one-man show offers the most options in addition to your after dinner drink. Frangelico, Kahlua, and Kahlua & Baileys can all be incorporated with your heated tequila in a flourish, as you can see from our model. One of their signature items, El Corazon is less about dining and more about socializing with margarita in hand. Unless you order Mexican coffee-- then look forward to the scoop of vanilla this balancing act will be poured over.</span></span></div>
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<b><a href="http://www.catchanaheim.com/" target="_blank"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For fireworks: The Catch</span></span></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKRltvRrRIeSmhV5FVS4TJiRzOack-e5E-C2I7_hTuF3zuuIrhglQFgk4KXNG2c9TRghBiOvauQTYN0Aj7V31WvYn7Pf-dhDSrv5RuaWZHN2zaw0oqaon5RyuQ1aMZbDffKw0MLtXODk/s1600/TheCatchHC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxKRltvRrRIeSmhV5FVS4TJiRzOack-e5E-C2I7_hTuF3zuuIrhglQFgk4KXNG2c9TRghBiOvauQTYN0Aj7V31WvYn7Pf-dhDSrv5RuaWZHN2zaw0oqaon5RyuQ1aMZbDffKw0MLtXODk/s320/TheCatchHC.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This reminds me of Independence Day sparklers. One of two table side treats, the other being an old school Caesar, Kierney (our server) presents a dazzling performance known as their hot chocolate. The Catch dessert starts off innocently enough, then blazes into a fireworks spectacular worthy of neighboring Angel Stadium, thanks to creme de cocoa and Bacardi 151. Coated in salty/sweet flavors, walnuts, caramel and chocolate protect vanilla bean ice cream. A nifty shaker of cinnamon allows for a good 15 seconds of Instagram video fame.</span></span></div>
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<b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><a href="http://www.antonello.com/" target="_blank">For something old school: Antonello Ristorante and Enoteca Lounge</a></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIRWyD0-7D35A77ET5OpJDJuGF7LZGhrlM31_-cj17xoCHsG0jdboXPNwTpYh6luGmBEqsrx9mORNcvIEoiHq-lxOf0PmWMbJth5WpQ5VtFxSgUdoHNRPZZqrnFOzoiQTlvO0TTR7Lpc/s1600/AntonelloFire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIRWyD0-7D35A77ET5OpJDJuGF7LZGhrlM31_-cj17xoCHsG0jdboXPNwTpYh6luGmBEqsrx9mORNcvIEoiHq-lxOf0PmWMbJth5WpQ5VtFxSgUdoHNRPZZqrnFOzoiQTlvO0TTR7Lpc/s320/AntonelloFire.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">In this throwback to Old World cuisine, classic Italian specialties appear in their dark, cozy dining room. My preferred antipasti is hot stuff, as shown above. I was initially nervous at the proximity and height of our towering seafood inferno. However, he deftly prepared our shellfish, finishing with citrus and herbs. What I liked most was watching the dish come together from start to finish.</span></span></div>
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<b><a href="http://www.yelp.com/biz/sushi-at-the-venetian-gentlemans-club-anaheim-3" target="_blank"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">For a double feature: Sushi at The Venetian Gentleman's Club</span></span></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgdO1vNTsO3U4qlISpMzuu2XDsjfBMBa_UPzQKSJ9OeH51ALqsrS0RaCK2lnKM4AaSry9_qh8kqVNZLMVCg5L5IjerIgccCVVIvZr8greMDyyjpNtl9WodNRzFA3PXXGMEPZMBGZu_qk/s1600/Fernandez1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGgdO1vNTsO3U4qlISpMzuu2XDsjfBMBa_UPzQKSJ9OeH51ALqsrS0RaCK2lnKM4AaSry9_qh8kqVNZLMVCg5L5IjerIgccCVVIvZr8greMDyyjpNtl9WodNRzFA3PXXGMEPZMBGZu_qk/s320/Fernandez1a.jpg" title="Photo by Priscilla Willis/shescookin.com" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Sushi Dave sums it up best when he updates his status with, "Hot women and cold fish." From <a href="http://blogs.ocweekly.com/stickaforkinit/2012/03/venetian_gentlemens_club_anaheim.php" target="_blank">our awkward visit to The Venetian</a> to <a href="http://blogs.ocweekly.com/stickaforkinit/2012/03/sushi_dave_fernandez_venetian.php" target="_blank">his chef interview</a>, it is apparent that David Fernandez knows sushi. Those that dine upstairs agree one of his best is the salmon lime roll: a creation of crab and avocado, topped with salmon and slivered lime. The final step is a brief torch of canned heat, intensifying the flavors. Of course, no discussion of Dave is complete without pitching his <a href="http://www.sushidave.net/" target="_blank">infamous jalapeno sauce</a>. His all-purpose condiment is on the verge of something big-- it's just a matter of time.</span></span></div>
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<b><a href="http://www.arcrestaurant.com/home.php" target="_blank"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">If I had to choose one: ARC Food & Libations</span></span></a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HM0JT-E3h3tpB-iAiQwCi-UY9q0jWuaPNmUAtuJy7Sh3U3knQFRH1deWnjrv_LblVzyp6J4reWh9wIqfTNbhH7jMUjnumIQevZLdBJ9Bhc-ARd0xc8FMJ-rUzExYMRwsRUU0hLxcxYk/s1600/ARCbar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HM0JT-E3h3tpB-iAiQwCi-UY9q0jWuaPNmUAtuJy7Sh3U3knQFRH1deWnjrv_LblVzyp6J4reWh9wIqfTNbhH7jMUjnumIQevZLdBJ9Bhc-ARd0xc8FMJ-rUzExYMRwsRUU0hLxcxYk/s320/ARCbar.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Alcohol and flames give me flashbacks of St. Elmo's Fire (Don't ask if you don't know). Watching the ARC gang wield its powers for good is magical. Patrons are treated to seasonal vegetables, dips that unintentionally commingle and memorable cocktails. Libations such as Fighting Chance or Cigarettes & Coffee are embraced by counter culture, as gentlemen infuse smokiness and other nuanced flavors into liquid nourishment. At ARC, it's all fire, all the time. </span></span></div>
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brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-84090242354562448992013-07-17T09:28:00.000-07:002013-07-17T09:28:21.425-07:00Din Tai Fung Artist Renderings of South Coast Plaza Locale<span style="font-family: "Trebuchet MS",sans-serif;">Arguably our favorite shopping destination, South Coast Plaza's announcement to bring in dumpling house Din Tai Fung can be summed up in a word: Impressive. Sold around the globe, there are only three in the US-- two in California and one in Seattle. While we don't possess time travel or Smell-O-Vision technologies, we did acquire intel which may cause you to involuntarily salivate (at least it made <i>us </i>crave soup dumplings). Let us amuse you with a few artist renderings, quotes on the expansion and excerpts on corporate philosophy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHW8upYenxWmVWjWhkpoKtQnKvXwjYannDmFCpKSU7bAO7_HzuGvBMXwr1MwkPlD3LujhlJ2u8O3qAIOKrsbcOS8dYEOR8z7MM7gnwhllBVc4ZGDTrRtLpYlviVPw6XA0RtUCDOKjDDI/s1600/DTF+SCP_Exterior+Rendering.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHW8upYenxWmVWjWhkpoKtQnKvXwjYannDmFCpKSU7bAO7_HzuGvBMXwr1MwkPlD3LujhlJ2u8O3qAIOKrsbcOS8dYEOR8z7MM7gnwhllBVc4ZGDTrRtLpYlviVPw6XA0RtUCDOKjDDI/s400/DTF+SCP_Exterior+Rendering.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Service</b>: At Din Tai Fung, we put the customer's needs first. This is both what we aim to deliver and strive to achieve. Our highest expression of our service philosophy is to meet customer's expectations before they have even voiced them.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">If you're wondering exactly where this exterior entrance is located, the glimpse of parking structure on the right should tip you off. This is the former McDonald's parking area. Street level when you approach, but second floor dining upon entry, floor-to-ceiling glass windows will not only allow natural sunlight into the space (perfect for food photography), but pedestrians will have a full view of what they are missing from their day.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Per Werner Escher (Executive Director of International Markets), "Dining has always added luster to South Coast Plaza's collection of luxury of and designer retail and another reason to extend the visit. The addition offers the option to enjoy yet another ethnic cuisine." </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaKiXkM2cw12qch7XcA8JyGHRuFCZqlvs35bYihSDVhDOFFC6P1IxhR8zpOQ-Gei50amtBa4XinbPsn-4-rB8zDd-DDIVStlCytbsEZuKkqFOxFMHyCO1gDzm8_4_xafBc5Fsz9DdRgY/s1600/DTF+SCP_Dining+Rendering.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaKiXkM2cw12qch7XcA8JyGHRuFCZqlvs35bYihSDVhDOFFC6P1IxhR8zpOQ-Gei50amtBa4XinbPsn-4-rB8zDd-DDIVStlCytbsEZuKkqFOxFMHyCO1gDzm8_4_xafBc5Fsz9DdRgY/s400/DTF+SCP_Dining+Rendering.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Quality</b>: We expect the highest standards in our production process. Everything from the selection of the raw materials, the processing of ingredients, the flavoring and cooking as well as table service must meet the strict standards that we set for ourselves or they won't be delivered to the customer's table. We are constantly seeking new improvements. Every step of the process must be quantified, all production methods standardized, our service friendliness personified, the management systemized, our techniques modernized and all personnel properly trained and educated. Only then can we maintain the superb quality of our product.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">While food quality is at the top of our list when it comes to our dining experiences, I rank ambiance immediately after. Because sitting down to a meal is about the experience. It's how comfortable our seat is, whether the server refilled our beverage without us asking and the cleanliness of the restroom. Situating themselves at SCP sets the bar higher than if Din Tai Fung invaded a plaza in Irvine. Expectations will need to be met to keep up with the caliber of existing restaurants such as Marche Moderne and Leatherby's Cafe Rouge.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Beverly Hills architect-designer Anthony Poon quantified many of his detailed renderings. Maximum headroom will peak at 225. Broken down, this includes 25 in the exterior patio, 175 in the primary dining space and another 25 seated in their bar and lounge-- <i><b>a first for them</b></i>. Strategic placement of their exhibition kitchen ensures passersby will catch a glimpse of the dumpling making process.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Poon said the design pays homage to the dumpling both as a piece of art and a piece of gourmet cuisine. The restaurant's construction pays the same attention to craft, quality, material and detail that goes into the renowned dumpling making. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RJp3YoWhr-4ji0toJUiekP8Llf-HJBrY2Gt_C_utXU53rYzPtUj6eCUTPVLZxN5p4Ljj-qYhY6h85ohbo1AJyzjsVNGHbSgD4_0-JinVzgVKoaaAIcmG5NM_xckm5A6hM3WWGEW8ToA/s1600/Din+Tai+Fung+dumpling+making.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6RJp3YoWhr-4ji0toJUiekP8Llf-HJBrY2Gt_C_utXU53rYzPtUj6eCUTPVLZxN5p4Ljj-qYhY6h85ohbo1AJyzjsVNGHbSgD4_0-JinVzgVKoaaAIcmG5NM_xckm5A6hM3WWGEW8ToA/s400/Din+Tai+Fung+dumpling+making.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Gourmet</b>: What customers want is to satisfy their palate. And if this isn't satisfied, no matter how cheap the prices may be, the food will not be worth eating. At Din Tai Fung, we have insisted on remaining true to the original taste. When customers visit us again, they can enjoy that taste again and be satisfied once more.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Placed across from Starbucks and replacing the original McDonald's space, DTF speaks of a philosophy that these two powerhouse brands thrive on. Consistency is what brings individuals back. They know what to expect and what it should cost them. A temporary loss of the fastest food will force diners to rethink where their time is spent when hunger pangs hit. This may result in an egress to a location down the street, or maybe just a redistribution of where monies are spent among the remaining eateries. I'm positive the amount of Asian tourism SCP attracts factored in, as well as overall multi-cultural population of the county.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjCoh_HjwJE79ZKvsGqh96Grs2kZaxPONFGATrgIhzNBS0uiwmV8BA1tNumCWN-cxTFAsWcrkC5PXRJSKluljgAzM9frU16lScrreBQbMy1or_VE-kX9WR8hZu5thg9GO04KdjQef8WI/s1600/DTF+SCP_Interior+Entry+Rendering.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjCoh_HjwJE79ZKvsGqh96Grs2kZaxPONFGATrgIhzNBS0uiwmV8BA1tNumCWN-cxTFAsWcrkC5PXRJSKluljgAzM9frU16lScrreBQbMy1or_VE-kX9WR8hZu5thg9GO04KdjQef8WI/s400/DTF+SCP_Interior+Entry+Rendering.jpg" width="400" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Business</b>: When Bingyi Yang, founder of Din Tai Fung, passed the reins to his son Jihwa, total quality management and improved service became catchphrases. What had been a small eatery was transformed through corporate management to meet international hospitality standards. This not only served to make Chinese cuisine famous, but also make it a world famous brand. Our dedication to products far exceeds our interest in profit margins. To us, our customers' expectations will always take priority over profits.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Members of the founding family, Frank and Joanne Yang, stated, "We are excited to bring Din Tai Fung closer to our loyal Southern California customers, and also to introduce our cuisine to a wider audience."</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">8,000 square feet will be transformed over the next several months. A springtime debut (April is their current delivery date) will breathe new life in a corner of South Coast Plaza. The foot traffic alone will cause a stir in our preferred parking structure. But that's a first world problem, and I'll deal with that when it happens.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com1tag:blogger.com,1999:blog-1157329209058023916.post-81028824639513494512013-04-30T10:26:00.000-07:002013-04-30T10:28:53.977-07:00Gone baking: Checking in to chocolate breads class at Le Pain Quotidien<!--[if gte mso 9]><xml>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgW2_rW6aAqvmNwoVgTiGOAynChRItp7k8KaMas2S4qWGXU9W5xZHpd561OTkGvFfooucXED2LgbSbAyBulxzfmicCtB6flKz0WeL8Z2i-MMsUMMoyGPtPB3e0u7BgXEKCfYqPTznUrX0/s1600/BreadsByDawnJan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgW2_rW6aAqvmNwoVgTiGOAynChRItp7k8KaMas2S4qWGXU9W5xZHpd561OTkGvFfooucXED2LgbSbAyBulxzfmicCtB6flKz0WeL8Z2i-MMsUMMoyGPtPB3e0u7BgXEKCfYqPTznUrX0/s400/BreadsByDawnJan.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Photo by Dawn Eguchi Jan</span></td></tr>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I may dine out more than I cook, but I’m always open to acquiring
a new skill. When I took my first baking class at Fashion Island’s
Le Pain Quotidien last summer, it was pretty good (considering we knew nothing
about baking). Head baker and <a href="http://blogs.ocweekly.com/stickaforkinit/2012/05/le_pain_quotidien_jonathan_eng_newport_beach.php?utm_source=twitterfeed&utm_medium=twitter">former
On the Line subject Jonathan Eng</a> emailed me about some of their new
additions to the curriculum. So I grabbed a friend and checked out the
Chocolate Breads course. Here’s what we took away from our afternoon of
pretzels, rolls, shortbread and baguettes.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1. The ingredients are as important as the skill.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJQR3T8SIlTLAZDyJrvK1Dx0s9_qOdx-UVcxaGaN3Z1FtOrKO_AnElN-f-ZUWbvDQtKbu1MO-xGB-MUCj2cOGfXVN33RauS2P33AY-gbJFCGCYT6Zba_Nnr1pZtzsiTPzHqr1ScOdGmA/s1600/Pretzel1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJQR3T8SIlTLAZDyJrvK1Dx0s9_qOdx-UVcxaGaN3Z1FtOrKO_AnElN-f-ZUWbvDQtKbu1MO-xGB-MUCj2cOGfXVN33RauS2P33AY-gbJFCGCYT6Zba_Nnr1pZtzsiTPzHqr1ScOdGmA/s320/Pretzel1.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Preservative-free bread is crafted from only a handful of
ingredients, so the quality of each is instrumental in a fresh product. When
purchasing butter, only select unsalted. Manufacturers don’t elaborate on how
much salt they put in, and you can always add, but not take away.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Brushing a thin layer of egg wash before baking gave breads
an attractive sheen. We eat with our eyes, so the prettier the finished
product, the better. Gently rolling shaped dough in flour adds a rustic touch when
baked. One might choose to add a sprinkle of salt, giving a depth of flavor going
beyond our sweet tooth. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2. Bread is pretty gassy.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmB3WfGDtawEHi925FWMSRFk9Zp5M44LG7m_EgxznxJeX1H_lW3llKD-hznd1Tv_DiyEBfRnnQHuNTL7MgmJNGbSYfGR5TvAWLHsEOwmV1Wu_TBVOiNPRTOT3Kf3t7LmhMsO2THrtltk/s1600/BreadScore2copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghmB3WfGDtawEHi925FWMSRFk9Zp5M44LG7m_EgxznxJeX1H_lW3llKD-hznd1Tv_DiyEBfRnnQHuNTL7MgmJNGbSYfGR5TvAWLHsEOwmV1Wu_TBVOiNPRTOT3Kf3t7LmhMsO2THrtltk/s320/BreadScore2copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">getting ready to score some loaves</td></tr>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Scoring, or slashing dough prior to baking our baguettes, was
necessary for excess gas (the bubbles that form in bread) to have a way to escape.
Otherwise, the bread would expand and split open in less desirable places. The most
effective tool to produce a fine line is a scoring clip with its razor sharp
edge. Scoring a single, angled line lengthwise produced an “ear” effect.
Another option was two shorter lines that paralleled in the middle.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Do you devour bread just out of the oven? As tempting as it was,
Jonathan and his assistant Scott advised waiting <i>at least</i> the amount of time that it took to bake before slathering
butter and partaking in some chewy goodness. Part of the reason had to do with
the process. Similar to cooking steak, bread needs to rest because it continues
to bake even after you take it out. Also, the gases released are still present,
and ingesting them isn’t recommended.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">3. Baking takes endurance. And there’s a proper way to do
everything-- even taste bread.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3ShUDJkqSbomOCSw58iERvE06SeNPh7Bcy2rT3VCMl80ljcGZlCR2Upi0D83Mbn9oeKdEYBDvBhjNn-rSrK5Yvp4R-NINcmLXcG_5hRSROT-EDBNzwmNqfd0UeuyWc35AvFGk0vDMVM/s1600/LPQdough4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3ShUDJkqSbomOCSw58iERvE06SeNPh7Bcy2rT3VCMl80ljcGZlCR2Upi0D83Mbn9oeKdEYBDvBhjNn-rSrK5Yvp4R-NINcmLXcG_5hRSROT-EDBNzwmNqfd0UeuyWc35AvFGk0vDMVM/s320/LPQdough4.jpg" width="246" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">discussing chocolate brioche</td></tr>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The group stood for three straight hours on a Sunday
afternoon. Scott and Jonathan typically begin their work day at 3 a.m. They
win. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">My fingers grew weary from gripping the pastry scraper to
soften butter. Patience waned as we rolled out stubborn pretzel dough studded
with chocolate chips. This was not as easy as it appeared. Combining
ingredients, degassing and rolling out dough made class literally hands on. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">When possible, they provided comparable speed levels (for
those owning a mixer) to achieve similar results. A folding technique I learned
was how to fold and seal dough with a fluid movement utilizing the palm of our
hand. When determining whether bread is done baking, it’s easier for bread to spend
less time in the oven rather than more, because you can always add additional time.
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Reminiscent of wine tasting, there’s a certain way to taste bread.
You start by sampling the inside, or crumb. Then taste the outer crust, since
it’s generally heartier in flavor and texture. Unfortunately, all that tasting
got us craving cheese and a bottle of red.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">4. Baking is for everyone. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztM0WpFpXBXkMTKdp2gQO5LR5_fxwYqBSQYCPTDOqEDsJlutRODNewmNIMuvx7-l1wI5LmsyZMbI9J5Ux_Yosk4syCsnIEM7tMdmHYuAjUvv-ZqJSEgMlXNQdMnnXKY4cX7AMn8JLRQY/s1600/LPQsign5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztM0WpFpXBXkMTKdp2gQO5LR5_fxwYqBSQYCPTDOqEDsJlutRODNewmNIMuvx7-l1wI5LmsyZMbI9J5Ux_Yosk4syCsnIEM7tMdmHYuAjUvv-ZqJSEgMlXNQdMnnXKY4cX7AMn8JLRQY/s320/LPQsign5.jpg" width="203" /></a><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Participants included a student taking culinary classes, a
stay-at-home mom and home cooks in other professions. The baking experiences we
individually possessed varied greatly, yet we were all there to learn. Our instruction
from Jonathan and Scott was slightly intimidating for some of us, but they
demonstrated each step to put us at ease. I could see this as a group activity
for a bridal shower, or even something inspiring chefs (minimum age is 11) could
appreciate. Of all their locations worldwide, Le Pain Quotidien currently has
two US locations offering
these classes; the other is in New
York City.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">If you’re interested in checking out a class, may we suggest
starting with either their Basics or Biscuits, Scones and Shortbread Cookies
classes. Both are great introductions to baking. After precisely three hours,
our daily bread was chocolaty and we lingered, sitting down to taste the fruits
of our labor. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">For a schedule of classes offered in Newport Beach, <a href="http://events.r20.constantcontact.com/calendar/monthview?eso=001O0N0fzK3beeDjSHj3CMOqw==&year=2013&month=4">click
here</a>.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">** Special th<span style="font-size: small;">anks to <a href="http://spontaneousclapping.blogspot.com/" target="_blank">Dawn of Spontaneous Clapping</a> for <span style="font-size: small;">being <span style="font-size: small;">the coolest classmat<span style="font-size: small;">e.</span></span></span></span></span></span></span></div>
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brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-48901767349483337452013-04-06T01:03:00.000-07:002013-04-06T01:03:14.438-07:00Waiting at the drive-thru window, I looked down....<div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hUp-3kwTn8g12dV5a0197Wk3G_QhJ-mi7Lr3WWqgBSyCLh1RRVYH1MOgwmXg1Zde0RPuJkK0qrPRzfXbMptrzokTEs5aZuHcMMGqV8v3z0xzPSnJ7-ZXUJ_7g3l3QrAG9Vqrhu6c82U/s1600/JJ+porkchopbun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hUp-3kwTn8g12dV5a0197Wk3G_QhJ-mi7Lr3WWqgBSyCLh1RRVYH1MOgwmXg1Zde0RPuJkK0qrPRzfXbMptrzokTEs5aZuHcMMGqV8v3z0xzPSnJ7-ZXUJ_7g3l3QrAG9Vqrhu6c82U/s1600/JJ+porkchopbun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hUp-3kwTn8g12dV5a0197Wk3G_QhJ-mi7Lr3WWqgBSyCLh1RRVYH1MOgwmXg1Zde0RPuJkK0qrPRzfXbMptrzokTEs5aZuHcMMGqV8v3z0xzPSnJ7-ZXUJ_7g3l3QrAG9Vqrhu6c82U/s320/JJ+porkchopbun.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pork chop bun from J&J Bakery. One of my go-to meals.</span></td></tr>
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<span style="font-size: small;"> . . . .at my check-in options. Foursquare wanted to know where I was. Dare I admit that I'm getting fast food? How much do I care about what others thought? Did it matter? Hell if I know.</span></div>
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<span style="font-size: small;">I asked myself why, being forthcoming about my college degree, contributing to an alt-magazine about food, whose significant other will throw down for excellent service (which normally equates to pricey meals),<span style="font-size: small;"> why</span> do I choose this for dinner? Reasons formulated. Arguments countered them. I sighed. My old co-worker Marissa once remarked, "Why spend money on fast food when you can get something <i>better?</i>" She's right to pose the question, because regardless of your background, profession, age or otherwise, you don't HAVE to eat it.</span></div>
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<span style="font-size: small;">There's a perception that because I've dined at Thomas Keller restaurants and appreciate molecular gastronomy that I'm pretentious. If you've ever dined with me, you've seen otherwise. Outside of photographing my food (because most of us passionate about <strike>all things culinary</strike> anything love to--so back off), I just like to eat. When I get frustrated, I put down the chopsticks and use a fork. Chicken wings and ribs? I'll pick it up and request a <span style="font-size: small;">handiwipe later</span>. Here's how I decided on a fried chicken sandwich, fries and a Coke.</span></div>
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<span style="font-size: small;">The easiest is to blame my upbringing. But I won't. Our neighborhood was at the top of a hill. Two miles in either direction led to McDonald's. I didn't go there all the time, though it was our default when fast food was on the brain. When I was <span style="font-size: small;">much younger,</span> payday for <span style="font-size: small;">mom meant <span style="font-size: small;">eating out</span></span>, and we would alternate between pizza and fried chicken nite.<span style="font-size: small;"> B</span>oth were little celebrations: A night off from cooking for mom, and the allure of cheesy, greasy food for us. I ate mostly home cooked meals, though.</span></div>
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<span style="font-size: small;">Salt. Like how people crave chocolate, I want salt. Surprisingly, I rarely add salt to a dish outside of a recipe. A pretzel is infinitely better than cotton candy. Fries trump cake any day of the week. And when I'm on my period, I don't fight my cravings. That would be mean, and you don't want to piss off a woman on her period. Period.</span></div>
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<span style="font-size: small;">Convenience sounds like such a cop out. Maybe it is. But when you know how something is going to taste, even if it's bad for you, it's a comfortable feeling. It's easy like Sunday morning. It's the drive-thru. Yeah, I know<span style="font-size: small;"> c</span>alling ahead and picking up a meal from somewhere better is possible, but it's not always preferable. I was headed to the nail salon, and didn't want to deal with food after my manicure. </span></div>
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<span style="font-size: small;">If I went out for a sit-down meal every single day, it would drive me crazy. I get bent out of shape eating leftovers more than once. Variety is possible, so I have it. Saturday is our date nite, and we always dine out. Mid-week, we might convene over pho. But a fast food chain isn't out of the question for him. A blended drink, healthy or not, is acceptable and a change of pace for me. And if it's been a rough day at work, neither one of us will fuss over a stove. Bowl of cereal. Chips and salsa. Fast food. </span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSK_nWg9gBKs3XCaz_GlwEflPCA_5AtMTkTB-Sc1YdSKI9sKRHjL9sfy4GbxLOOcZCWCJbETghwxa61jX6ExErSA7uLPw0tN7jlSWG8Rh6nkoVdrcQq-UE9N3oWTDLuNIiV8NwCbMC80/s1600/Charcuterie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSK_nWg9gBKs3XCaz_GlwEflPCA_5AtMTkTB-Sc1YdSKI9sKRHjL9sfy4GbxLOOcZCWCJbETghwxa61jX6ExErSA7uLPw0tN7jlSWG8Rh6nkoVdrcQq-UE9N3oWTDLuNIiV8NwCbMC80/s320/Charcuterie.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">I'd eat this all the time if SideDoor made it for me (and I didn't pay for parking).</span></td></tr>
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<span style="font-size: small;">So I checked in.</span></div>
brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-2412737763723489852012-10-18T09:49:00.002-07:002012-10-18T09:49:36.303-07:00Backstage pass: The Bruery's barrel management warehouse<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: "Trebuchet MS",sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZGjYnzircMhgfW22yEQ-wkOo8khMHMxS-5yB_-V9AS0gFJic-LX4_3zVACD5lahPzJWxglK9JMO-hFoS4PVvxQEnJQs4hhKXF8VY9mcSTDDMHkd5JQP46bidXqrCU_EoEmVviYAdrNM/s1600/BlackTuesday.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZGjYnzircMhgfW22yEQ-wkOo8khMHMxS-5yB_-V9AS0gFJic-LX4_3zVACD5lahPzJWxglK9JMO-hFoS4PVvxQEnJQs4hhKXF8VY9mcSTDDMHkd5JQP46bidXqrCU_EoEmVviYAdrNM/s320/BlackTuesday.jpg" width="232" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Searching for the perfect Black Tuesday sample</span></td></tr>
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<span style="font-size: small;">Over the summer, we learned more about brewing thanks to <a href="http://blogs.ocweekly.com/stickaforkinit/2012/08/the_bruery_matt_strickland.php" target="_blank">Matt Strickland, barrel manager at The Bruery</a> in Placentia. Our fascination with beer has grown enough in the last couple of years that Matt extended an invitation to visit the warehouse he works at. Less than five miles from their headquarters, only a core group of employees and VIPs step foot in the building. Tastings here are special because most consumers never get to taste product directly out of the barrel.</span></div>
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<span style="font-size: small;">During one heatwave of an afternoon (106?!) I arrive for my private tasting. It would also be Matt's last day with The Bruery, as he accepted an offer in his hometown of Nashville to work for Corsair-- an artisan distillery that's booming in all things absinthe, rum and gin. While I was sad to see him go, he was cool enough to guide me through all things barrel-aged.</span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeKM-08NP44SRap0_f4o23HxPOLLEVh4psY8h4PQaBkIsGnfPX_8YlPSrJKydbpui7JkJ-TDzGhSVFA32IuxaAxnfTS7lG1gf6u52e2PXTN6XW6vWukIdrN5O160ATwNsVtigDWWI5aA/s1600/TartDark.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeKM-08NP44SRap0_f4o23HxPOLLEVh4psY8h4PQaBkIsGnfPX_8YlPSrJKydbpui7JkJ-TDzGhSVFA32IuxaAxnfTS7lG1gf6u52e2PXTN6XW6vWukIdrN5O160ATwNsVtigDWWI5aA/s200/TartDark.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">An error in photo rotation, or the result of one too many tastes?</span></td></tr>
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<span style="font-size: small;">Only about 40% of their inventory is stored here. Everything else is contained down
the street in stainless steel tanks that patrons get a glimpse of while visiting their recently opened tasting room. The warehouse itself is peaceful, except for my heels clacking on the concrete. Like one massive walk-in closet for beer, it's stacked high with barrels. I was reminded of my recent visit to Napa, minus the cavernous tunnels. The front room was pleasantly lit and air-conditioned, so we began our tasting here with Sour in the Rye and a sampling of next years Oude Tart. Matt pulls samples in a fashion similar to whiskey distillers, drilling holes and using nails to seal. He also takes care in sanitizing the area surrounding the barrels to ensure zero chance of growth outside of them. Our rye was recently brewed and tasted mild in comparison to the tart. A drain system runs beneath us, taking the place of spit buckets (who doesn't finish their beer?!) and acting as an "out" in the event of a barrel mishap. Before moving on, I shake hands with another Matt (director of retail) as he heads out for a meeting at their Provisions store.</span></div>
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<span style="font-size: small;">My tour moves to the sour room, where all the funky bacteria is allowed to work their magic. Here we find some special batches like Christmas beer, based on the famous 12 days. I spot a few barrels of Four Calling Birds, set aside for special release to their reserve society. Matt explains how almost everything here is blended mixing some parts old and some new. Their goal is to create a flavor profile that is similar enough from year to year. Sometimes, adding a young component with a distinct character might provide a positive impact on a batch. Older contributions are upwards of two to two and-a-half years old. After an agreed upon aging period, they will go straight to bottling.</span></div>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIWoo_7bjYfj2DoEct2RYIjUGZl18ACTK4hy5ThFz-KTNF6SP8HdItQoQq7k6RxHr28zpDoX9vN30uS11KGwvxCB8G57Q6OKbVc0Cxhye8ciCtq9n0o8wSqPDW8qU3s1d3bimy6z9JC4/s1600/21years.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIWoo_7bjYfj2DoEct2RYIjUGZl18ACTK4hy5ThFz-KTNF6SP8HdItQoQq7k6RxHr28zpDoX9vN30uS11KGwvxCB8G57Q6OKbVc0Cxhye8ciCtq9n0o8wSqPDW8qU3s1d3bimy6z9JC4/s320/21years.jpg" width="238" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Charlotte, 1.5 years old</span></td></tr>
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<span style="font-size: small;">Smoking Wood is our next taste. At 10%, it is the lowest in alcohol, but the most difficult to brew. Nobody knows why, except maybe because of the large proportion of rye used. It's already a temperamental grain, despite being used in many of their beers. Typical brewing process lasts six hours; brewing Smoking Wood lasts anywhere between 10 to 12. Its flavor reminds me of backyard barbecues. In contrast, he pours their Anniversary beer. The gimmicky recipe is almost identical from year-to-year, matching the amount of grain to the year it's brewed. Therefore, this year's batch contains 2,012 pounds of grain. A tasty blend, the Old Ale style is our favorite of the six, tasting more like hard liquor.</span></div>
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<span style="font-size: small;">This brings us to our final two selections. Matt wanders down a dimly lit aisle, selecting an appropriate Imperial Stout for the brew that would be known as Black Tuesday. Aged in Bourbon barrels for over a year, this year's vintage was recently bottled in preparation for its October 30 release. A name with dual meaning, not only is it a nod to the Great Depression, but also for the exhausting brewing circumstances it was created under. The final photo is of Charlotte's Beer, named after the daughter of founder Patrick Rue. A taste of this was a rare treat, since it will never have a public release. Created specifically with her in mind, this is held in eight brand new, American Oak barrels, and will age until Charlotte's twenty-first birthday. It began at 21%, but Matt predicts it will be upwards of 27 to 30% once she is old enough to taste it. A beautiful amber, it is strong with a smooth finish. Beer by definition, Charlotte's Beer was made with 51% corn mash to resemble bourbon.</span></div>
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<span style="font-size: small;">Thanks to Matt, I have a new appreciation for sour beers and the process that parallels winemaking. I don't know if our paths will ever cross again, but it was a pleasure to make his acquaintance.</span></div>
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<span style="font-size: small;">The Bruery </span></div>
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<span style="font-size: small;">717 Dunn Way</span></div>
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<span style="font-size: small;">Placentia</span></div>
<span style="font-size: small;"><a href="http://thebruery.com/index2.html" style="font-family: "Trebuchet MS",sans-serif;" target="_blank">www.thebruery.com</a></span>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-8289791693638524082012-09-17T11:33:00.001-07:002012-09-17T11:39:25.208-07:00Heart my pizza. . . .<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hJjJqczL7nFevKZrfV3xC-kUbsVCEKxvxOBoQ_RT0HoK2UPcHhybIisFa_zj1zEwxEAgiuqaePOLaHOdUAxv-X4wq7N1qvhpdKf88hkZuQubcDkokHKUoOS46gTBsx8MqtPILzbl2L0/s1600/Zpesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hJjJqczL7nFevKZrfV3xC-kUbsVCEKxvxOBoQ_RT0HoK2UPcHhybIisFa_zj1zEwxEAgiuqaePOLaHOdUAxv-X4wq7N1qvhpdKf88hkZuQubcDkokHKUoOS46gTBsx8MqtPILzbl2L0/s400/Zpesto.jpg" width="400" /></a></span></div>
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<span style="font-size: large;">This week, <a href="http://blogs.ocweekly.com/stickaforkinit/on_the_line/" target="_blank">our freelancing duties</a> found us sitting down with Sid Fanarof, founder of zcafe and zpizza. After the usual formalities, I kicked off our discussion with the usual, "<i>If there's anything you'd like to add that wasn't covered in the questionnaire. . .</i>" Well, Sid proceeded to speak for another hour. We're still pouring over the content.</span></div>
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<span style="font-size: large;">Before heading to our desk job, Sid asked us to try two new dishes that are in the works. As zcafe is about to celebrate its first birthday, they want to continue to create innovate additions to their menu. I'll admit, I didn't use to like zpizza (<a href="http://www.zpizza.com/" target="_blank">their parent chain, 100+ locations strong worldwide</a>). I grew up on very run-of-the-mill chain versions. I did evolve to Chicago-style, but alas, it's difficult to locate truly good deep dish (unless you're <a href="http://blogs.ocweekly.com/stickaforkinit/2011/10/tonys_little_italy_placentia.php" target="_blank">Tony's Little Italy in Placentia</a>).</span></div>
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<span style="font-size: large;">The z team creates a cracker-like crust-- not too doughy, but not so thin as Neapolitan. Enough toothsome bite to withstand a few layers of toppings. On this day in particular, Sid was concerned about the crust. He explained that when there's a lot of humidity, the crust doesn't rise as high. You'll notice fewer bubbles around the edges. </span><br />
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<span style="font-size: large;">Our first rustica flatbread was a take on a Margherita. Blanketed in burrata and basil pesto,whole mini cherry tomatoes are dropped down to blister, and a generous sprinkle of fresh basil completes the sharable plate. With each bite, the subtle burst of tomato juice releases enough acidic flavor to offset the creamy mozza. It is as lively as the flag it's modeled after.</span></div>
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<span style="font-size: large;">Our second experiment was reminiscent of Olive Garden's attempt to plate salad on pizza. In theory, not a bad idea; but OG's was poorly executed for a number of reasons (one of which was choking on a forkful of both salad and pizza). Additional hesitation braced us when we opened the box and were caught off guard by the aroma of citrus. While this appetizer also included burrata on a cracker crust, the similarities ended there. Thin-sliced prosciutto, arugula, pear, an olive oil drizzle and lemony zest make for more of a salad to us. Dare we even try it? Of course, and with a smile.</span></div>
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<span style="font-size: large;">This dish in particular reminded me of a realization I had about food. When it comes to a few ingredients (blue cheese and arugula being two of them), our palates are most at ease once aforementioned items are paired with at least one other taste. Steak with blue cheese, or arugula with sliced pears, for example. By themselves, ack. In conjunction, complementary. It's really about having the right pairing that matters. In this case, the salty ham, acidic fruit, peppery greens and fresh cheese balanced each other out. We were pretty impressed by the combination.</span></div>
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<span style="font-size: large;">If you find yourself across the bridge at South Coast Plaza craving a casual bite, we suggest stopping by. The secret: park yourself in the outdoor patio on one of their couches. People watch, have a beer and just chillax. Just don't bug the Apple employees on break.</span></div>
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<span style="font-size: large;">zcafe</span></div>
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<span style="font-size: large;">3333 Bear Street</span></div>
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<span style="font-size: large;">714.545.5500</span></div>
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<span style="font-size: large;"><a href="http://www.zcafe.biz/">www.zcafe.biz</a></span></div>
brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-70404728576896061152012-08-16T10:53:00.001-07:002012-08-16T10:53:41.128-07:00Irvine on Irvine: Robert discusses the city<br />
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<tr><td class="tr-caption" style="text-align: center;">Larger than life. Seriously.</td></tr>
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<span style="font-size: large;">If you follow OC Weekly's <i>Stick A Fork In It</i>, you'll know I've spent <a href="http://blogs.ocweekly.com/stickaforkinit/2012/06/la_super_costilla_oc_fair.php" target="_blank">A LOT of time</a> at OC Fair this year. Some would <a href="http://blogs.ocweekly.com/stickaforkinit/2012/07/cinnamon_rolls_oc_fair.php" target="_blank">say too much</a>, and they are <a href="http://blogs.ocweekly.com/stickaforkinit/2012/07/tasti_chips_oc_fair.php" target="_blank">probably right</a>. Hey-- when you're <a href="http://blogs.ocweekly.com/stickaforkinit/2012/07/oc_fair_2012.php" target="_blank">given access</a> to all things food-related for a month, <a href="http://blogs.ocweekly.com/stickaforkinit/2012/08/ciao_chow_q_a_with_fabio_vivia.php" target="_blank">try to turn it down</a>.</span></div>
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<span style="font-size: large;">I have a friend who has the last name Coto. When she would visit a real estate pal for lunch, my friend would get looks and whispers because office staff would assume she's associated to Coto de Caza (ground zero for the Real Housewives franchise). So when I first heard of Robert Irvine, I would think, "Does he even know he shares a name with a city?" As <a href="http://blogs.ocweekly.com/stickaforkinit/2012/07/interview_impossible_--_sittin.php" target="_blank">the opportunity to interview Robert </a>came up, I knew this was my chance to ask. But to drive the point home, I procured an article of clothing from City Hall, just for effect.</span></div>
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<span style="font-size: large;">Sizing was impossible, like his show, because, "<i>I'm very thin here</i> <i>(waves at waist),</i> <i>but I'm wide here</i> <i>(gestures to shoulders).</i> <i>All my jackets are made now.</i>" I knew that would be an issue, so XL and explaining how I wanted it to fit comfortably around his (massive) arms excused me from embarrassment.</span></div>
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<span style="font-size: large;">So did he know about Irvine the city? YES! This is his tale.</span></div>
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<span style="font-size: large;"><i>I went to a Ford dealership in Irvine many, many years ago to see the Ford DB9</i> [pretty sure he meant Aston Martin, but they're all the same parent.]. <i>The only reason I went there was because I was so in love with this car. I didn't get paid for the appearance, just so you know. They flew me in, and they had this vehicle in a ball of water </i>[only in Irvine....]. <i>And I'm like, "<b>You gotta take this out. I wanna drive this car.</b>" </i></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><i>They couldn't take the car out of the water because of whatever reason, but they got me a DB9 to drive. And if I died and gone to heaven now, I've driven it, so it doesn't matter. It's a once in a lifetime drive. </i></span></div>
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<span style="font-size: large;">And the t-shirt? He loved it, (to his agent) "<i>I want an Irvine city. Like this one, though</i>."</span></div>
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<span style="font-size: large;">Naturally, the topic became him being mayor of his own city. "<i>I wouldn't be a good mayor. Everybody would be off at 12, in the bar, drinking. But they would have to work out at 9 o'clock the next morning. No later than 9.</i>" </span></div>
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<span style="font-size: large;">We can do that, Robert. </span></div>
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<br />brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-52743848975211720382012-07-16T21:41:00.002-07:002012-07-16T21:41:52.845-07:00Is it Sweet or is it Saucy? How about both?<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;">
<i><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNY3HazkLhUtbJkrb1uE0gvMtaAXwIj3p0_mk1NtGT_-ZmGV8tNZRHInTmU-_Dan_3LQAqeM_EqmUmSLSeaIolcueFv8gxpySbXlD0yUeufN7oySK_7hFFeqD4syA6uWdyVysWBe976s/s1600/Snstitle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNY3HazkLhUtbJkrb1uE0gvMtaAXwIj3p0_mk1NtGT_-ZmGV8tNZRHInTmU-_Dan_3LQAqeM_EqmUmSLSeaIolcueFv8gxpySbXlD0yUeufN7oySK_7hFFeqD4syA6uWdyVysWBe976s/s320/Snstitle.jpg" width="224" /></a></span></i></div>
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<i><span style="font-size: small;">After a dinner at Bluefin, Mastro's Ocean Club, or even Javier's, you
may find the need to walk it off. Unfortunately, 99% of Crystal Cove
Promenade is closed after 7 p.m. So unless you're browsing the slim
pickings at Pacific Whey, finding sugar is as difficult as locating a
parking spot. Melody Brandon saw the demand for dessert and launched her
second Sweet and Saucy shop last month. I stopped by <a href="http://eatsukieat.com/2012/06/bliss-at-sweet-and-saucy-shop/" target="_blank">with my friend Suki</a> before heading to a
party for some photos and take-out.<br /><br />While patrons can opt to
breathe the ocean air on a sun drenched bench or shady table, our
preferred seat is on the shabby chic sofa welcoming you upon entry.
Flecked with pillows in neutral patterns, we almost mistake our setting
for a tea lounge. As with their neighbors, the room takes on an airy
nature from the whitewashed walls and natural light flooding in.</span></i></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6EzEbvHw5L0dMR3XVf3fcUjRDc9G_x_LxedVO3rVFQJraPgx4WK6_Vt7I1aL4u3YvBhdqr7TmnrcHRKYSpnGXTQ0yIPuviNXhO3FyOM-p9AaTdh1czbaEeCainof8Wl5W0Zg_hGOZb4/s1600/Snsinterior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6EzEbvHw5L0dMR3XVf3fcUjRDc9G_x_LxedVO3rVFQJraPgx4WK6_Vt7I1aL4u3YvBhdqr7TmnrcHRKYSpnGXTQ0yIPuviNXhO3FyOM-p9AaTdh1czbaEeCainof8Wl5W0Zg_hGOZb4/s320/Snsinterior.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be our guest</td></tr>
</tbody></table>
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<i><span style="font-size: small;"></span></i></div>
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<i><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">A feature not found in their Long Beach flagship: a refrigerated case
where clients can request small quantities of chilled treats (as opposed
to placing a larger minimum order when catering). Of the four shot
glass-sized tastes, we salivate over strawberry shortcake and raspberry
chocolate mousse. While they do remind us of Seasons 52's minis, we're
pretty sure caloric breakdown is not taken into consideration.</span><br /> </span></i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz11MaE0kuFYh3-0NsoH4x0FraSrTE7KaXBw1WRvSkubgITEchkqbteTzt4wD8hffWC4WZ0QfgAEQ-SoQqoTn1FIbVOtu11Rvh9cImiUMUZGJVSuEhcbiRn8T2eINMWgM1Eitf3badFQ/s1600/Snsshot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz11MaE0kuFYh3-0NsoH4x0FraSrTE7KaXBw1WRvSkubgITEchkqbteTzt4wD8hffWC4WZ0QfgAEQ-SoQqoTn1FIbVOtu11Rvh9cImiUMUZGJVSuEhcbiRn8T2eINMWgM1Eitf3badFQ/s320/Snsshot.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chill out</td></tr>
</tbody></table>
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<i><span style="font-size: small;"></span></i></div>
<i><span style="font-size: small;">Vintage-inspired dishware somehow transforms otherwise trendy
morsels into old-fashioned bites of nostalgia. Delicate lattice top
caramel apple or peach pies and classic key lime tastes require no
further explanation. On our diet, they all count as a daily serving of
fruit. How pretty is that plate?</span></i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQX0rM0QVQUBNJot2soP2jeyhYc5qGEaiZmCIzUeZkG5C8bboczxlwA4Arosx5lF-llUutqkysFPuAurrTL88xlNf1TynCoXThRshb3mHgzRyUIsR0fZCtEp1uE9mIF2RwW-alCw5YQg/s1600/Snskeylime.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQX0rM0QVQUBNJot2soP2jeyhYc5qGEaiZmCIzUeZkG5C8bboczxlwA4Arosx5lF-llUutqkysFPuAurrTL88xlNf1TynCoXThRshb3mHgzRyUIsR0fZCtEp1uE9mIF2RwW-alCw5YQg/s320/Snskeylime.jpg" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">daint<span style="font-size: small;"><i>y</i></span></td></tr>
</tbody></table>
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<i><span style="font-size: small;">If you're still not convinced, peer towards the back of the store and
find a collage of their features. Over a dozen publications
showcased the delectables at one time or another. The table adjacent to us conducted a tasting-- probably based on one of
the reviews on their wall.</span></i><br />
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<i><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMaj6jUNaaERQz4xoi6AFCnBuUHd0F1d4DFiZc4yG7QNl-8LicO653j-QGxqa6Bd3pDiA04EM1XRceLabn2Dasr7zQPzgg5v7pHZh_ZOEALHOlU3YvffFuWq6DTPChC0S2vInxcbmgb4/s1600/Snsmag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMaj6jUNaaERQz4xoi6AFCnBuUHd0F1d4DFiZc4yG7QNl-8LicO653j-QGxqa6Bd3pDiA04EM1XRceLabn2Dasr7zQPzgg5v7pHZh_ZOEALHOlU3YvffFuWq6DTPChC0S2vInxcbmgb4/s320/Snsmag.jpg" width="320" /></a></span></i></div>
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<i><span style="font-size: small;">For themed events, Brandon will do custom orders to your liking. Check
out the petite Mason jars layered with red velvet cupcake and frosting.
It coordinates nicely with her patriotic cupcakes. Not pictured were
mini apple pies on-a-stick. Seriously. We don't joke about dessert.<br /> </span></i><br />
<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYmc0a0iErvHSoHdtM_fAIv9o0FSoW4K22EAGno3pP9gZqkY8L_E3nTRbIMSyRQMTxHbbzt86ImioXkbL3QtHzQud4JnYVehJZTnOT3E-v9HHEkCbvAH1SazXZNlVWarZ9UvwMLrsR6w/s1600/Snspatriot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYmc0a0iErvHSoHdtM_fAIv9o0FSoW4K22EAGno3pP9gZqkY8L_E3nTRbIMSyRQMTxHbbzt86ImioXkbL3QtHzQud4JnYVehJZTnOT3E-v9HHEkCbvAH1SazXZNlVWarZ9UvwMLrsR6w/s320/Snspatriot.jpg" width="320" /></a></span></i></div>
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<i><span style="font-size: small;"><br />Sweet and Saucy Shop </span></i><br />
<i><span style="font-size: small;">7922 East Coast Highway, Newport Coast</span></i><br />
<i><span style="font-size: small;">(949) 715-0920</span></i><br />
<i><span style="font-size: small;"><a href="http://www.sweetandsaucyshop.com/">www.sweetandsaucyshop.com</a>.</span></i><br />
<br />
<i><span style="font-size: small;"> </span></i><br />brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com1tag:blogger.com,1999:blog-1157329209058023916.post-8560175929451215992012-05-28T18:42:00.000-07:002012-05-28T18:46:19.395-07:00On the Line: Anne Marie Panoringan, Parts Two & Three<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: large;"><i><span style="font-size: small;">The holiday weekend winds down with a continuation of me interviewing me. This is probably too much information, but it's worth it for my friends coming up to me to say they've learned something new (or in one person's case, that they already know me).</span></i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: large;"><i>Read our <a href="http://brekkiefansblog.blogspot.com/2012/05/on-line-anne-marie-panoringan.html" target="_blank">interview with Anne Marie Panoringan, Part One.</a></i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: large;"><i>And now, on to Parts Two and Three. . . . </i></span> </div>
<br />
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<b><span style="font-size: small;"><i>Part Two </i></span></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwH3nMnszzQWQpecyfo-OfQ6iiaDCARua0EKYsAl7vt1GQRAwIndrypKa9G042hVmOtBtomw-PyhYBLlAYdULU1t-SImFX3LZIizfMt_FVKaYerqkfvQiV3pkLH7bnH2HD1v2MzALJ2E/s1600/Boudinchowder.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwH3nMnszzQWQpecyfo-OfQ6iiaDCARua0EKYsAl7vt1GQRAwIndrypKa9G042hVmOtBtomw-PyhYBLlAYdULU1t-SImFX3LZIizfMt_FVKaYerqkfvQiV3pkLH7bnH2HD1v2MzALJ2E/s320/Boudinchowder.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boudin's clam chowder</td></tr>
</tbody></table>
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<span style="font-size: small;"><i>When you're not in the kitchen cooking, what are you
doing?</i></span></div>
</div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Working on one of my other commitments. Or seeking out my next blog post. </i></span></div>
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<br /></div>
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<span style="font-size: small;"><i>Last song playing on your radio/smart phone/iPod:</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="color: #a64d79; font-size: small;"><i>I'm pretty sure it was a song by Nicki Minaj</i></span><span style="color: #a64d79;">.</span></div>
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<br /></div>
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<span style="font-size: small;"><i>Where did you grow up? If you’re not from Orange County,
what brought you here?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I’m a Bay Area gal. I transferred to Cal Poly Pomona to complete my degree.
I thought it would be three years, and back home. It was quite the contrary.</i></span></div>
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<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Do you like to do anything
besides go out to eat?</i></span></div>
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<span style="font-size: small;"><i>I have the shopping gene. And
lately, I’ll sleep more than exercise. But when I’m out and about, it’s yoga
and training for my first half-marathon.</i></span></div>
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<br /></div>
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<span style="font-size: small;"><i>Hardest lesson you've
learned: </i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>How to take criticism. You
just do.</i></span></div>
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<br /></div>
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<span style="font-size: small;"><i>What’s your favorite childhood memory?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Taking the 21A SamTrans bus to Serramonte or Stonestown to run errands or meet my
friend for Boudin clam chowder in a bread bowl.</i></span></div>
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<br /></div>
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<span style="font-size: small;"><i>Favorite Halloween costume:</i></span></div>
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<span style="font-size: small;"><i>The hubby and I were Bill Clinton and Monica
Lewinsky. He wore an entire suit, minus the pants. I had a beret and navy dress
smeared with cream cheese. Classy, huh?</i></span></div>
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<br /></div>
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<span style="font-size: small;"><i>What were you up to five years ago? </i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Doing facilities management for a financial services
company. I worked with foodservice, engineering, security, housekeeping, and many other vendors. We had a 30+ acre property, including parking structures and landscaping. Over 2,500 associates relied on us to keep them comfortable. Talk about internal clients.</i></span></div>
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<br /></div>
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<span style="font-size: small;"><i>Favorite holiday and why:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>My birthday. I pamper myself at the spa and
plan wherever the hell I want to eat.</i></span></div>
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<span style="font-size: small;"><i> </i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Last book you read or last movie watched; how was it?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>A neighbor just emailed me Fifty Shades of Grey. It
trumped my hard copy of (Bourdain's) Medium Raw.</i></span></div>
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<br /></div>
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<span style="font-size: small;"><i>When you use the internet, what’s on your homepage?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>The Krazy Coupon Lady, but I think I want to change it
to Anderson (Cooper); he is so quirky and oddly grey.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Last thing you looked up/searched online:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>The lipstick Kristin Chenoweth was wearing; it was
called Fire In The Hole. Can’t figure out who makes it.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Do you have any skills that are non-food related?
What are they?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I LOVE to
organize. And I play well with others.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><br /><i>What would you be doing if you weren't in this business?</i></span>
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><span style="color: #a64d79;"><i>Maybe doing personal assistant work or event planning.
I enjoy spending other people’s money.</i></span></span>
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<b><i><br /></i></b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: large;"><i>So I know it's a cop out on the original questionnaire to not include a
recipe, so in lieu of that I'm gonna do what I am comfortable with -
answer more questions!</i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
<br />
<b><span style="font-size: small;"><i>Part Three</i></span></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdatw1DDM8-F8B8fVV_duNkJHofCXghhdr3wif2riNNzVBBNgIWOMddQqAF-MwivrPeQhBFpzFA5BnD5KhqlngHJstoWkAkXnBUNCnUCnkxGUtUdcnaIsyklzOSR6p2iOr927UsfcFru8/s1600/BalutBoard2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdatw1DDM8-F8B8fVV_duNkJHofCXghhdr3wif2riNNzVBBNgIWOMddQqAF-MwivrPeQhBFpzFA5BnD5KhqlngHJstoWkAkXnBUNCnUCnkxGUtUdcnaIsyklzOSR6p2iOr927UsfcFru8/s320/BalutBoard2.jpg" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen blackboard at Red Table</td></tr>
</tbody></table>
<br />
<div style="text-align: left;">
<span style="font-size: small;"><i>Food weaknesses?</i></span></div>
</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><span style="color: #a64d79;">Brownies. Bananas. Truffles (mushrooms, not desserts). Caviar. Risotto. Deep dish pizza.</span></i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><br /></i></span></div>
<div style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Do you really hang out with Edwin?</i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>It would be easier for me to say <b>PSYCH -- It's Gustavo!</b> But yeah, we sit down for a meal maybe monthly. I have a lot of respect for him, and am thankful for our friendship.</i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><br /></i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>We hear you love music.</i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I have eclectic taste that's influenced by the people I'm around. My childhood was a mix of Casey Kasem's America's Top 20, KMEL r&b/hip-hop, and oldies my parents loved. In college, it was a mix of KKSF smooth jazz, young country and Japanese anime soundtracks (Robotech's Lynn Minmei has special meaning).</i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><br /></i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Nowadays I'm addicted to Alt-Nation on Sirius XM: Airborne Toxic Event, Cage the Elephant, Imagine Dragons, Chappo, Bombay Bicycle Club, Black Keys, Foster the People.... it goes on and on. Still love all things current, though.Oh, and we scored tickets to Young the Giant this summer. Yay!</i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><br /></i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Why don't you report on more hole in the wall places?</i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Mainly because the rest of the team does such a fantastic job of it already. And because Mr. brekkie fan has a thing for fancy places. </i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><br /></i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>How many times have you been to French Laundry?</i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Five dinners over the course of 11 years. Our initial visit was probably my first real experience with fine dining. And that's where the real love affair with food began.</i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Give us more chef dish!</i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Besides the fact that I couldn't think straight when interviewing Michael Chiarello? Louie Francis Jocson (Red Table) has this chalkboard in the kitchen where they had a list of people who tried balut. Awesome! Alan Greeley is a potty mouth, but since he's a culinary bad ass it doesn't matter. One guy chef totally dissed a gal chef as I interviewed him. Awkward. </i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><br /></i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Do you give a lot of restaurant recommendations? </i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>It depends. I ask people about distance, price range and who they are going to be with. The best thing I can ask someone is what they don't want, and work from there. For a family chain, Lazy Dog Cafe. Affordable upscale - easily the prix fixe lunch at Marche Moderne. For Asian food, I refer a lot of them to Edwin's blog.</i></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><br /></i></span></div>
<div style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>My approach is very 'big picture'. Seafood lovers would enjoy House of Big Fish and Ice Cold Beer <b>IF</b> they understand that it's not a quiet place, but you can't beat the location and prices; plus I'd remind them that it's mostly meter parking until 7 o'clock. A lot of factors go into giving any sort of recommendation.</i></span><br />
<div style="color: black;">
<span style="font-size: small;"><i><br /></i></span></div>
<div style="color: black;">
<span style="font-size: small;"><i>Where haven't you been that you want to check out?</i></span></div>
<span style="font-size: small;"><i>Well, I still want a dining companion for Pizzeria Mozza in Newport. I've done the LA outpost, and fell in love with sweetbreads and real mozzarella, just haven't done the pizza yet. There's a Thai place inside the OC Badminton Club that I'm curious about, just because I like the random combination. Hangar 24 in Redlands for a proper beer tasting. And one of Anahita's hidden dinners.</i></span></div>
<br />brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-37868247065721284182012-05-26T01:34:00.003-07:002012-05-28T18:42:39.348-07:00On the Line: Anne Marie Panoringan, Part One<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">I'm neither a chef nor restaurant owner. However, I did graduate from the hotel & restaurant management program at Cal Poly Pomona. I've worked for Disney, Nordstrom, and a couple of financial services companies. These days, I divide my time between a government job, <a href="http://blogs.ocweekly.com/author.php?author_id=2547" target="_blank">OC Weekly food writing</a>, TaskRabbit gigs and CorePower Yoga. </span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">I spend a great deal of time typing up chef interviews for the weekly <a href="http://blogs.ocweekly.com/stickaforkinit/on_the_line/" target="_blank">blog and print series, <i>On the Line</i></a>. I don't copy and paste anything, because my junior high and high school typing classes would go to waste. With just about 60 subjects covered, I thought it would be amusing to turn the questions on myself. Granted, I'm not savvy in the kitchen. I cook simple things and love following recipes. This is how I would answer the chef questionnaire. (Note: I'm tired of typing right now, since my current subject wrote a novella. So how do I blow off steam? More typing....)</span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CKjMWo-3pAhLhwwvLxNTUR9v03BXk255jaMbJHUNZdpHExkFU_JShnOyhqRl8R1zA2uWoamqWLVO76e3p70If9kyf_tdQDoxe2VuMtJ7BZQ1kll-wl3_hXD4W4THB-2mjPW4rSUvELQ/s1600/OCburger+from+BP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CKjMWo-3pAhLhwwvLxNTUR9v03BXk255jaMbJHUNZdpHExkFU_JShnOyhqRl8R1zA2uWoamqWLVO76e3p70If9kyf_tdQDoxe2VuMtJ7BZQ1kll-wl3_hXD4W4THB-2mjPW4rSUvELQ/s320/OCburger+from+BP.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favorite things - the OC Burger at Burger Parlor</td></tr>
</tbody></table>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
<b><span style="font-size: small;"><i>Part One</i></span></b></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
</div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Your earliest food memory:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Searching for Del Monte chocolate pudding cups (the kind where you pull on the ring) in my
grandparent’s cupboards. They would hide them in the back with the pots and pans.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Favorite meal growing up:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Fried rice made with with eggs, soy sauce and whatever breakfast
meats I can find.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Your best recent food find (from where?):</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Cookie Monster ice cream from Lola’s in Huntington Beach. I can’t
stop thinking about it.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Most undervalued ingredient:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Nuts. They add texture and another layer of
complexity to dishes.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>How did you join the food blog
team?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I randomly met Gustavo at his
chica’s store, The Road Less Traveled. He was covering for her, and I had always wanted to check the space out. I only
recognized him from a YouTube video he did where he dissed Taco Bell food. We started
talking, and friended each other on Facebook. </i></span></div>
<div class="MsoNormal" style="color: #741b47; font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Fast forward how ever many
months, and I receive a message right around my birthday from him saying that
they had extra money in the budget. He asked if I would be interested in being
part of the team. I was surprised he even remembered my blog. It was a no-brainer.</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>How did the chef interviews
come about?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I originally </i></span><span style="font-size: small;"><i>started </i></span><span style="font-size: small;"><i> writing
something called Food Profiling, where I interviewed chefs who created food, but didn’t run a
restaurant – home chefs, entrepreneurs, farmers, etc. They
just had to be sans restaurant. The powers that be decided that it wasn’t doing
as well as it could, so Gustavo asked me to take ownership of On The Line –
make it consistent (i.e. having someone lined up every week). </i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>It’s not always easy finding
people who haven’t already been or want to be interviewed. Once I find a
subject, I come up with original content (I tailor each document with some unique questions based on online research) before I can
email the list. I have to make sure our art director knows so she can
dispatch an intern for a photo shoot. Then it’s a matter of the chef completing
their “homework” and scheduling the follow-up meeting. It never used to be this
complex. Before, it was the exact same list of questions, and the team would do everything via email. However, now that it’s also in the print edition, I’m expected to draw
more from my subjects. </i></span><br />
<br />
<span style="font-size: small;"><i>I found the best way is to just meet and let the conversation guide us. I record the interviews so I don't miss anything. More often than
not, I’ll get some great anecdotes or observations to use in my introductions.
And it’s always great to talk about food with someone who is as passionate
(usually more so) as I am.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>We hear your degree is in
Hospitality Management.</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I have a business mentality, but feel strongly about service, so this was an ideal mix of the two. I started at
USF, bounced between a couple of community colleges, and wrapped up at Cal Poly
Pomona. It’s an
incredible, nurturing program. I had to complete 900 hours of work experience as part of my requirements. We even spent an entire quarter running our full-service establishment, The Restaurant at Kellogg Ranch. I still keep in touch with alumni relations. I'm impressed that some of my
professors still remember me by name. One of the managing partners at Capital Seafood graduated in the
same class, and even he remembers me, even though we never hung out.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Culinarily speaking, Orange County
has the best:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Mix of everything – between Little Saigon’s pho,
foodservice industry giants who are headquartered here, and everything in
between. I love how many ethnic grocery stores are within a five mile radius. And yes, I have to agree that so many chains (fast food, more upscale and celebrity) have
made this their home.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>What fast food do you admit to eating? Why?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I grew up on McDonalds. It’s so accessible. Filet-O-Fish sandwiches used to be a treat. It really depends on my mood. I tried a new item at Taco Bell the other day just because it piqued my curiosity.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>What is your beverage of choice, and where do you get
it?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Nowadays it’s either draft beer or unsweetened iced tea. I drank wine before any other alcohol (thanks to Wine & Spirits class, where the prereq was being 21), but finally had my first Guinness a couple of years ago. I love
craft brews, and am always looking at the bar menu for local ones on tap. I treat iced tea as a palate cleanser, but mainly I like it because I'm tired of drinking water.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Brekkie fan?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>It’s from a Jamie Oliver cookbook.
In it, he talked about wanting to open a restaurant that only served breakfast (brekkie). I loved the idea! If I was a chef, that’s what I’d focus on. Eggs,
pork products, potatoes, French toast, and so forth. I can have it any time of
day. </i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Do you watch any food-centric
shows?</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i><span style="color: red;"><span style="color: #a64d79;">I used to be addicted to Food
Network. Nowadays, I stick to Top Chef with the occasional Sam the Cooking Guy</span>.</span></i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>One food you can’t live without and why:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Eggs. They are the basis of so many tasty things.
Sometimes I’ll make a scramble out of leftovers.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Where was your most recent meal? What did you have?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I was just having Happy Hour at Nieuport 17 in Tustin. Chicken Dijon bites, a mix of regular and sweet potato fries and a
Moscow Mule. </i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Best culinary tip for the home cook:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Having your mise en place ready and cleaning as you
go. Easier said than done.</i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Favorite interview subject:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I won’t even go there. But
I’ve been fortunate that the chefs I’ve met have been very gregarious. <a href="http://blogs.ocweekly.com/stickaforkinit/2011/09/wing_lam_wahoos_costa_mesa.php" target="_blank">I’veaccompanied Wing Lam in the carpool lane</a> to conduct our Q & A. Hung out
with <a href="http://blogs.ocweekly.com/stickaforkinit/2012/03/luis_flores_viking_truck.php" target="_blank">the guys on The Viking Truck at Bootleggers Brewery</a> and seen their entertaining interactions with
customers. Listening to <a href="http://blogs.ocweekly.com/stickaforkinit/2011/12/bruno_serato_anaheim_white_house.php" target="_blank">Bruno Serato talk about how important it is to feedhomeless children</a> nightly was very emotional.</i></span></div>
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<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>What do you think of people who take photographs of
their food?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Well, I’m one of them. The circle of friends I have
who blog immerse themselves in social media. My peers are used to checking in, tweeting, and Instagraming; it’s like a ritual. Friends and co-workers used
to ask me about where I dined and what I had, but I never used to photograph.
It’s my way of sharing experiences, and they are entertained.</i></span></div>
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<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Favorite chef. Why?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Thomas Keller for obvious reasons. The man is
brilliant. </i></span></div>
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<br /></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Also Gary Menes. He just so happens
to be my best friend’s cousin, but he has made an impact in the dining scene
with his experience. Patina Group, French Laundry, and now his pop-up, <a href="http://brekkiefansblog.blogspot.com/2011/12/le-comptoir-at-tiara-cafe-belated-recap.html" target="_blank">LeComptoir</a>. Gary can make me eat just about anything, especially the stuff I
didn’t like growing up.</i></span></div>
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<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>We hear you love Tasti D-Lite.</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I used to follow a <a href="http://tvline.com/" target="_blank">blogger named Michael Ausiello</a> (he does entertainment news) who was obsessed with a
number of things, Tasti being one of them. I just love the concept. When you get to the heart of the matter,
it’s about people with control issues. Have things the way you want them. I’ll
pay extra for that. Bananas Foster flavor rules!</i></span></div>
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<span style="font-size: small;"><br /><i>Weirdest thing you've ever eaten:</i></span>
</div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>It’s not really exotic in my opinion, but the notion
of being coerced to chew on chicken feet was really disturbing at the time. </i></span></div>
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<br /></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Sweet or savory?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Savory. Salty makes me happy. Sweet, not so much.</i></span></div>
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<br /></div>
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<span style="font-size: small;"><i>Favorite places to eat (besides your own).</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I don’t have my own place, but I rarely turn down Loft
Hawaiian, any good breakfast place, and dim sum.</i></span></div>
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<br /></div>
<div class="MsoNormal" style="color: black; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Best meal you ever had:</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>Probably Per Se in NYC. I was
proposed to hours before. The cuisine and service were impeccable. We got to tour the back of the house. It was an
incredible evening.</i></span></div>
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<span style="font-size: small;"><i><span style="color: red;"> </span> </i></span></div>
<div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>You're making breakfast. What are you having?</i></span></div>
<div class="MsoNormal" style="color: #a64d79; font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><i>I started making fried egg sandwiches. Wow.</i></span></div>
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<br /></div>
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<br /></div>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-1778090639542097002012-04-27T08:01:00.000-07:002012-04-27T08:01:52.046-07:00One week<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp34JWZX-X3C8vZWprfGw_K5jQL5U6S8gqXGrrfLwue4sLZKyuKa9M0S1oGgdn9cQLknyiPZNjsS8k1tA67U2onLTPzxKzbVJN24yI_hS2Lb60Yu9iNXOh-9mq8SB3uJrmb6K0YyWHryQ/s1600/Slapfish+fries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp34JWZX-X3C8vZWprfGw_K5jQL5U6S8gqXGrrfLwue4sLZKyuKa9M0S1oGgdn9cQLknyiPZNjsS8k1tA67U2onLTPzxKzbVJN24yI_hS2Lb60Yu9iNXOh-9mq8SB3uJrmb6K0YyWHryQ/s320/Slapfish+fries.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Monday</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I like recommendations. When it's from a trusted friend, you don't have to worry. When it's from a server, they've got the burden of anticipating your needs -- because let's face it, their gratuity is kind of riding on the experience as a whole. "<a href="http://youtu.be/fC_q9KPczAg" target="_blank">One Week</a>" is a song from Barenaked Ladies, a band my friend turned me on to over a decade ago. Typically I'm out and about, but it's not so crazed that it reminds me of BNL's music.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">A year ago, I was trying to find my voice. Trying to write to the level of my "co-workers" (I use quotes because when I generally don't meet with any of them, I feel odd using the term). It took most of 2011 to realize that I need to stick with what I know, and not stress so much about pleasing everyone else. I want to report events, do posts that have (usually free) deals associated with them, and jump on topics that I find amusing. The team I'm on is exceptionally talented in their areas of expertise. I contribute what I can, when I can, and that's all I can do.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">I thought it would be interesting to recount last week's events. Mind you, I never used to attend networking socials. I resist creating Pintrest and Instagram accounts, and have yet to have any personality on Twitter besides restaurant check-ins. But my association with the Weekly does allow occasional access to places your typical diner might not have (yet). In high school, joining student leadership was my thing; I worked on projects, and loved knowing about what's coming up before the rest of the school. So it's natural for me to gravitate towards things like previews. I still don't understand how everything ended up all in the same week. </span></span><br />
<b><br /></b><br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Monday: Slapfish VIP Tasting, (Huntington Beach)</span></span></b><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Many friends I've made in the food blogger community were present, and then some. We were celebrating the launch of <a href="http://www.slapfishsocal.com/" target="_blank">Slapfish</a>, one of my <a href="http://blogs.ocweekly.com/stickaforkinit/2011/12/oc_weekly_top_5_of_2011_anne_marie_panoringan.php" target="_blank">top 5 picks for 2011</a> - a sustainable seafood gourmet food truck gone brick & mortar. Andrew and Jethro are as hospitable and charming as a pair of savvy businessmen could get. Chefs from other establishments were even there to show their support. The food scene in Huntington Beach became even more appealing that night. And the fan favorite: Chowder fries. Luscious New England-style creaminess poured by our <a href="https://www.facebook.com/coolinary.trends" target="_blank">Coolinary Trends Chef Bev </a>over a pile o' potatoes. We then helped ourselves to generous amounts of chives, tomatoes and bacon for extra yummy measure. Between hugs and <a href="https://www.facebook.com/AllenTaylorPhotography" target="_blank">Allen Taylor group photos</a>, it was the ideal atmosphere for social networking.</span></span><br />
<br />
<br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Tuesday: Chef interview at Palm Terrace, The Island Hotel (Newport Beach)</span></span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWZOD4VFFOgS21D2qS71e-SKyEven9h-YnIBXJyOPUoxYvDbyPm7y-9w32zi8uS9c40ia0WluFMp3PPxhP3uz-pHlAXI959t6-eyZKC8km30x40j0hllImvYhcwHNmJWL91E9FGA0r3U/s1600/PalmTerrace.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWZOD4VFFOgS21D2qS71e-SKyEven9h-YnIBXJyOPUoxYvDbyPm7y-9w32zi8uS9c40ia0WluFMp3PPxhP3uz-pHlAXI959t6-eyZKC8km30x40j0hllImvYhcwHNmJWL91E9FGA0r3U/s320/PalmTerrace.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuesday</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">When the establishment is modest enough, I only have to work with the chef for an interview. Lately, however, I find myself cooperating with public relations/marketing/general managers/etc to secure a meeting. This instance, I met with the PR contact in preparation for an upcoming chef feature. Eventually, Chef Man (yes, that's his last name) sat down with us. I'm used to only spending minutes with most contacts, so to relax and share casual conversation is always welcome. The <a href="http://www.theislandhotel.com/uploadedFiles/Dining/Palm%20Terrace_%20New%20Lunch_March%202012.pdf" target="_blank">new lunch menu</a> exceeded my expectations, from the pear and blue cheese flatbread to the chicken "almost slider" sandwich. The serene setting didn't hurt, either. You'll see more of chef in next week's <a href="http://blogs.ocweekly.com/stickaforkinit/on_the_line/" target="_blank"><i>On the Line</i></a>.</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Wednesday: <i>TASTE Magazine</i> Spring issue launch and The Iron Press preview (both Costa Mesa) </span></span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqu9bz2FUztj1goHzOq1c-uaO4PiaMc26MpQBlYmIkygJtN3nr1R3ptbaPp4S3DdxUvfv1UVHv3JuYGbimL-Iz1H_KEzGRTpxNW7fJ88YaAvDDpa9txmhCP_Ukk6ZlqFoR2Ldj99PqFY/s1600/TASTE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqu9bz2FUztj1goHzOq1c-uaO4PiaMc26MpQBlYmIkygJtN3nr1R3ptbaPp4S3DdxUvfv1UVHv3JuYGbimL-Iz1H_KEzGRTpxNW7fJ88YaAvDDpa9txmhCP_Ukk6ZlqFoR2Ldj99PqFY/s320/TASTE.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wednesday</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Orange Coast Magazine. Riviera. South Coast Plaza management. Me. It was the flip side of Monday. Instead of food bloggers, I was surrounded by the county's lifestyle magazines. It was an honor to represent the publication. If my editor wasn't on his<a href="http://www.amazon.com/Taco-USA-Mexican-Conquered-America/dp/1439148619" target="_blank"> book tour</a>, he would've attended. Charlie Palmer even flew in from Chi-town to host the luncheon. <a href="http://blogs.ocweekly.com/stickaforkinit/2011/09/sea_kyeong_kim_charlie_palmer.php" target="_blank">Chef Sea Kyeong Kim's</a> sweet parfait was featured on the cover of <i>TASTE</i>, and our gathering lunched on three other courses leading up to dessert. There was even a blind tasting of West Coast white Rhones. My favorite course (and <a href="http://foodfrenzy.ocregister.com/author/knguyen/" target="_blank">Kat Nguyen's</a> -- <i>love </i>her!) was the starter: an asparagus salad featuring a one-hour, 62 degree poached egg, black truffles, white anchovy and mache.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">That evening, I met up with Bobby (aka <a href="http://100eats100days.com/" target="_blank">100 eats, 100 days</a>) who invited me to check out a new eatery at South Coast Collection. <a href="http://blogs.ocweekly.com/stickaforkinit/2012/04/iron_press_costa_mesa_mart_mix.php" target="_blank">The Iron Press</a>, or as I refer to it, Bruxie with brews, was packed with curious diners. Now that I have a day job, being out late (yeah, I'm feeling old) was unusual, but I rolled with it and had a great time. When I go back, I'm definitely trying either the grilled cheese or tilapia sandwich.</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></b><br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Thursday: Ilegal Mezcal dinner pairing at <a href="http://www.thematador.com/" target="_blank">Matador Cantina</a> (Fullerton)</span></span></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINXsjbOeZSD_zlTRs4N5TRJN5L1xSZlZYRMeGJNIbL44N0WY0KN_XhFUibtRhSzxp-wozEqC61lZcqxnLQpfYmfEsVWjL_R9hHwDhsqbi6kgYQZt3ooNNmNJadkBFMUDjEBJXZl6b0d0/s1600/Matador.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINXsjbOeZSD_zlTRs4N5TRJN5L1xSZlZYRMeGJNIbL44N0WY0KN_XhFUibtRhSzxp-wozEqC61lZcqxnLQpfYmfEsVWjL_R9hHwDhsqbi6kgYQZt3ooNNmNJadkBFMUDjEBJXZl6b0d0/s1600/Matador.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thursday</td></tr>
</tbody></table>
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">If there was an event that would kick my ass, this would be it. I interviewed <a href="http://blogs.ocweekly.com/stickaforkinit/2011/06/on_the_line_dave_dennis_of_mat_1.php" target="_blank">Chef Dennis</a> last year, but never had a chance to thank him for his time. Five courses, and Mixologist David Valiante's matching libations later, a brisk stroll through downtown Fullerton was in order. The most memorable course was the third: a short rib empanada. Simple in presentation, yet complex in flavor, its smoky heat permeated and cleared my senses....or maybe that was the senior peppar ilegal cocktail assaulting me?</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Friday: Chef interview at Yogurtland headquarters (Anaheim), and finding sustenance (Santa Ana)</span></span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRyI_XD8WLTBX5va8T2SG1oBDJGS-Hzw6_qffPSam9ZLgWLjdtJiuJljI1u2PRuzgPhtuhVsG-eRTUb4tP8HClVPkWZY3ctzG_CfWyWSjyfawQAy8YpoRvB4g9Ik6vOxKk3SQjZZvbTQ/s1600/AHabit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWRyI_XD8WLTBX5va8T2SG1oBDJGS-Hzw6_qffPSam9ZLgWLjdtJiuJljI1u2PRuzgPhtuhVsG-eRTUb4tP8HClVPkWZY3ctzG_CfWyWSjyfawQAy8YpoRvB4g9Ik6vOxKk3SQjZZvbTQ/s320/AHabit.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Friday</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://blogs.ocweekly.com/stickaforkinit/2011/09/wing_lam_wahoos.php" target="_blank">Wing Lam of Wahoo's</a> offered to get me in touch with his friend at Yogurtland. I held off a good six months before taking him up on the offer, just because I got a lot of flack from conducting an interview with a restaurant chain. Seriously? Wahoo's gives back to the community and sponsors athletes. How many establishments can say that? And he even teaches at Chapman and Concordia. But I digress.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">It was more difficult to see him than probably anybody else. <a href="http://blogs.ocweekly.com/stickaforkinit/2012/04/yogurtland_anaheim_phillip_chang.php" target="_blank">Phillip was just plain busy</a>. However, I did get a lot of information -- like their 2 new flavors, their returning collaboration with Sanrio and the news that they're moving to Irvine. Turns out I met with him at just the right time. On my way home, I tried <a href="http://blogs.ocweekly.com/stickaforkinit/2012/04/paninoteca_maggio_santa_ana.php" target="_blank">checking out a new Italian deli</a>, but time wasn't on my side. Instead, I went across the parking lot to The Habit Burger and feasted on a double avocado burger on sourdough. Minus the pickles, it ranked up there with Joseph Mahon's Burger Parlor (open your brick and mortar, already!).</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Sunday: TAPS Fish House & Brewery blogger event, plus Merely Sweets and Green Bliss (Brea, Brea again, and Fullerton)</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuN6kk5fCQYRTIZSoYv6Wl3Gyy6LPVeJeJn4q-CxMzbXTJMmg2vzC0vfeJq1Ej5oNKaxpWUJ_F_t4Xho7oiSwAcHwKSbfH7jEyqDr8tnUWVrILXmBrRG3_CdJc2iLNufme2-fjUfYyHQ/s1600/TAPS+charcu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuN6kk5fCQYRTIZSoYv6Wl3Gyy6LPVeJeJn4q-CxMzbXTJMmg2vzC0vfeJq1Ej5oNKaxpWUJ_F_t4Xho7oiSwAcHwKSbfH7jEyqDr8tnUWVrILXmBrRG3_CdJc2iLNufme2-fjUfYyHQ/s320/TAPS+charcu.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunday</td></tr>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Every person who has ever tried Sunday brunch at <a href="http://www.tapsfishhouse.com/brea/" target="_blank">TAPS</a> swore by it, so my expectations were rather high. Turns out they were right. With over 100 items to choose between, Dave (my former co-worker and +1) and I drank and ate our fill. I regret not finding the clam chowder until after my dessert course. Their beer selection was educational, and proved to be more appealing than any Bloody Mary or mimosa. House-made hummus and tasty jambalaya were unexpected treats. This was indeed one of the better ways I've spent a Sunday. Oh, and while it's not on their brunch menu, management started us off with their new sliced charcuterie. If you know me at all, <u>this </u>is a weakness.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Being in the northernmost part of the county, I made my mandatory pilgrimage to Merely Sweets. Diane is so sweet (pun never really intended) and her pastries are well-crafted. Typically, I don't order the same thing each time I revisit an establishment. Merely was one of the exceptions. Except this time, I found something even more swoon-worthy than my usual: banana pudding. It was so damn amazing <a href="http://blogs.ocweekly.com/stickaforkinit/2012/04/merely_sweets_brea_banana_pudding.php" target="_blank">I wrote about it</a>. Which reminds me, if you think of any great summer desserts, she's looking for inspiration.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Final stop, a new cafe in downtown Fullerton. <a href="http://blogs.ocweekly.com/stickaforkinit/2012/04/green_bliss_fullerton.php" target="_blank">I recently interviewed the women</a> of Green Bliss, and Alexandra LittleJohn (Director of Coffee) got me hooked on their organic chai. Plus, the space is gorgeous! Our foursome found solace in the courtyard and chatted until the lazy afternoon decided it was time for us to go home.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">And that was a rare week.</span></span><br />
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<br />brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-83967567606490861822012-03-31T23:56:00.003-07:002012-04-01T00:03:57.161-07:00Getting the meat sweats at Umami Burger Costa Mesa<div class="separator" style="clear: both; text-align: center;">
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Yes. It's the last day of the month, and I have next to nothing to show for it on my personal blog. If you know me, you'll know that this was by far the craziest month....ever. There was the loss of a loved one (and getting drunk as a result). I co-hosted my first media event, which was well-received, thankfully. Made unexpected friendships with some great people. I even agreed to a radio interview and television segment. To top it off, I started a new job. Yes. This was the highest of highs and the lowest of lows in 30 days. So what would I write about that related back to food? The general consensus is that we love what's new and shiny, so this morning I attended a media preview/soft opening of the trendiest chain to descend upon our citrus kingdom: Umami Burger.<br />
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Originated in LA, Costa Mesa is the newest in the privately-owned collection of savory, meaty goodness. SF got their very own last autumn, but we are getting three in a 20-mile radius before the end of the year ~ Laguna Beach is slated for summer, and Anaheim whenever they get around to it. Formerly Valhalla Table (RIP), it appears that some of the former tenant's communal furniture was re-purposed for this quick turnaround. A mural along one wall is an interpretation of the Umami story, with the ocean representing salt, the flowers sweet, and a warrior meant to kick all the other tastes to the curb.<br />
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For opening day, there were a number of things 86ed:<br />
A) Craft beer and wine were not in stock today. They pulled a Mozza and are delayed upwards of a month.<br />
B) They are not carrying Cake Monkey desserts. I miss my faux ho-ho *sad face*<br />
C) The house specialty burger, Tandoori (with cucumber herb tzatziki salad and black beluga lentil spread), was not available. Who forgot to order the chicken?!?!<br />
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What they did have available, we approved of.<br />
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Many items are created in-house, like their American cheese that pairs with roasted green chilies in the Hatch burger. While only a couple of toppings, they complement the slightly sweet Portuguese bun and perfectly medium-rare patty to a tee. Truffled glaze and matching cheese surround their t-burger with richness that's nearly overpowering. Yet we cannot help but wolf it down. Our Manly version had mandatory bacon duty in the form of chunky lardons. Slap on smoked salt-onion strings and beer-cheddar, and I was ready to raise my pint of...oh wait, there's no beer yet. <br />
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Matchstick fries remained crisp from start to finish, getting a mild kick when dipped in jalapeno ranch. A teppanyaki tower of tempura rings tasted even better drizzled with their signature ketchup. The secret menu, made-from-scratch tots were infused with proprietary cheesiness and tasted fine when munched naked. However, I sided towards Umami's version of Irish nachos - double fried creamer spuds <i>smushed </i>and served alongside a generous slather of roasted garlic aioli, dusted with salt, pepper and herbs. Pause for visual.<br />
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On the sweeter side, retro pop options galore were a change of pace from mainstream sodas. Strawberry and plain lemonade puckered some tastes, but I was all about the simple, unsweetened iced green tea. If you order a boozy breakfast Coke float, prepare your senses for corn flakes swirled into alcohol-infused ice cream. Oh wait, alcohol isn't available yet....Instead, request some L.A. Creamery ice cream sammiches. Cool treats normally reserved for Diddy Riese lines, the sandwiched dairy courtesy of Straus Organic. <br />
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Long-term plans for world domination include roughly 40 locations nationwide. Short-term menu specialties will feature a red Mole sauce simmered for a week. We suggest avoiding The Camp between 11:45-12:45, unless you have incredible parking karma.<br />
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Umami Burger<br />
2981 Bristol Street<br />
Costa Mesa<br />
714-957-UMAMI<br />
<a href="http://www.umami.com/" target="_blank">umami.com </a>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-60730881660722934562012-02-27T08:37:00.001-08:002012-02-28T23:35:36.959-08:00Hanging out on THE RANCH<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4rZrnCdGlYOEoSCB6F5gsdfV40YvymwkUHe3Vo2l8o5zmVaVlnp2EoqD4qTSxfFBw6aAHBVC6teaALB2MVdHMOGQgpqr0jwAZYDXVTyJBXGXYIM8fqQdGpLl950TZRXC8sJUlzVdYA0/s1600/RanchRabbit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4rZrnCdGlYOEoSCB6F5gsdfV40YvymwkUHe3Vo2l8o5zmVaVlnp2EoqD4qTSxfFBw6aAHBVC6teaALB2MVdHMOGQgpqr0jwAZYDXVTyJBXGXYIM8fqQdGpLl950TZRXC8sJUlzVdYA0/s320/RanchRabbit.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gnocchi</td></tr>
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<span style="font-family: Georgia,"Times New Roman",serif;">There's a strategy folks over at THE RANCH Restaurant & Saloon have that gives them an edge: The element of surprise. Not only being the new kid, but situated by the train tracks (on the ground floor of an office building) your average diner would question its quality by this first impression alone. I don't blame them. But if it prevents visitors from ever kicking their heels up, I say you are missing out on a gold mine.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Once thru the heavy doors, one realizes that they're definitely <i>not </i>in an industrial neighborhood anymore. Where a patron might expect hokey, they receive handsome. A welcoming warmth from our hostess, she leads us past e</span><span style="font-family: Georgia,"Times New Roman",serif;">xpansive wine displays, reminding us we are in a house Master Sommelier Michael Jordan helped build</span><span style="font-family: Georgia,"Times New Roman",serif;">. Depending on your party, you could find yourself in the main dining area with a panoramic view of their expansive back of the house. Our corner booth is adjacent to the Carolina Room, an intimate space for formal meetings or special occasion. There's at least two other spaces, not including the banquet rooms they're completing on the sixth floor. This operation is a serious workhorse. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Chef Michael Rossi's (wine) country cooking gives tribute to many a things lassoed and hung over a spit to roast, yet carefully incorporates thoughtful </span><span style="font-family: Georgia,"Times New Roman",serif;">plates of seafood, greens and other fare. Our starter course includes their hand crafted sweet potato gnocchi. Lounging in a luxurious sauce of plump San Marzano tomatoes, braised Petaluma rabbit and Maitake mushrooms, my urge to lick the bowl was quelled only by my expert spoon scraping abilities. The rabbit was subtle, making the dish more approachable than it reads.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">A generous portion of deviled eggs, which aren't easy to come by in these here parts, are tinged with sweet pickle relish and bacon made in-house, courtesy of pastry chef (and Michael's brother) David. Poufy popovers are slightly burnt on one side, but otherwise maintain their delicate texture and curious pockets of space within. Once dipped in berry preserves, they're almost dessert-like. Between this and their inspiring "wagon wheel" bread, I cut myself off before our next round. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">While the cowboy started on a platter of fish and chips, their house steakburger taunted me. You see, this was no ordinary patty. <u>Four cuts of beef</u> made their way under the bun: sirloin, brisket, short rib and hangar. Each chew felt like a Man vs. Food challenge. My medium-rare meal rendered me helpless around the half-way mark, but I wasn't complaining. There were still the sweet spoils of dessert to ponder.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Nicknamed s'more with a twist, our attentive server (who we recognized/confirmed came from Studio at Montage) told us it was his favorite. Resembling more Rorschach test than desirable masterpiece, silky Cordillera chocolate braids adorned the center of my platter, dotted with fluffy marshmallow. An icy, yet mild scoopage of honey graham cracker cream was an inventive neutrality in a sea of hazelnut crunch. Playing with our food involved dragging our utensil around like a Zen garden rake, crisscrossing textures until we were content. His trio of ice creams included dulce de leche, malted crunch (Whopper flashbacks!) and an unbelievable popcorn version. Just a taste was akin to cramming a mouthful of the real thing during a matinee, but without the crumbly mess.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Despite a lack of oceanfront property, THE RANCH Restaurant & Saloon embodies a certain nostalgia-- the old glory of Crazy Horse, a childhood of Hungry Hunter, even some college outings at In Cahoots. For a Texas 10 step (oh yes, I <i>can</i>) and draft, I'll go next door to The Saloon. When I'm done horsing around, THE RANCH ribeye and Cabernet will be waiting.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">THE RANCH Restaurant & Saloon is located at 1025 East Ball Road in the city of Anaheim, located on the ground floor of the Extron building. </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">(714) 817-4200</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://www.theranchinc.com/">www.theranchinc.com</a>.</span><br />
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<br />brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com1tag:blogger.com,1999:blog-1157329209058023916.post-83472729884977524112012-02-18T15:43:00.000-08:002012-02-18T15:43:04.780-08:00Chicken Bowling<br />
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<span style="font-size: large;">"Flame Broiler or Kush Bowl?" he offered, as my friend double-checked the Entertainment Guide I'd given them for Christmas. "There's a coupon here for Flame Broiler." Being the frugal bunch we are, why did he even give the option? Both locations were a five-minute drive. We've ordered take-out (but not dine in) from both at some point. It would've, no should've been an easy choice. Our factors were the following:</span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><u>Time</u> - By the time we make up our mind and head out, it would be noon. Did we want to go to Flame Broiler, where we suspected longer lines of chain disciples? Or should we support the local business and hope for the best?</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><u>Company</u> - We had a 2-year-old in tow. Anybody with children of their own understands this trumps pretty much anything else. Would the little man (whose vocabulary of the quarter was the ever popular "NooooOOOO!!") remain </span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">in his stroller </span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">long enough within tight quarters? Exploring the larger, enclosed space of the second option sounded appealing in theory, at least to us. But would the boy approve?</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><u>Price</u> - Typically this would end the discussion. I'm all for saving a few bucks. Ok, it could be because my friends know I have somewhat picky taste. Let's get something straight -- hitting up a fast food or drive-thru joint is fine with me. I prefer walking inside, actually (saves some wear and tear on my ride). I read about <a href="http://www.kushbowl.com/KushBowl/kbHOME.html" target="_blank">Kush </a>last year and shared food previously, so they knew cost and quality involved. Plus, they were treating for a favor I did. As a 'guest', they exercised unnecessary politeness. I was thankful, but didn't <strike>need</strike> want to be the deciding vote.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><u>Stay or go</u> - In the end, we left the decision to the fourth person -- my gal pal and wife/mother to the males in our hungry group. She wanted to sit down and relax. It was settled. We were headed to the car wash.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">There was no crowd. Only a couple of guys already seated, awaiting their meals. We ordered and settled in a table, as father accompanied son around the retail wares of floor mats and air fresheners. Soon after, our neighbors received their plates. Ties flipped over their shoulder and they focused on digging in. When our meals came, I was taken aback by the <i><b>clink </b></i>the square plate made as it was put down in front of me. I expected black Styrofoam, not dinnerware. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">At first glance it looked more Asian fusion than teppan. The flourished drizzle of sauce visually enhanced, not seemingly coated my meal. Thin carrot slices and a couple of broccoli florets found their way to one side of my square, grounded by cabbage. I opted for chicken and brown rice, and it was finished with a sprinkling of sesame seeds and spoonful of </span><span style="font-family: Arial,Helvetica,sans-serif;">cooked scallion. All that was missing was the cloth napkin and glass of tea.</span><span style="font-family: Arial,Helvetica,sans-serif;"> Seriously. <i>This </i>was a chicken bowl?! It was maybe a buck more than where we almost drove to. I was eating with my eyes, and it bamboozled me.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Grumbling took over, so our senses inhaled the aroma and went to work on lunch. A pile of protein and rice is about as exciting to me as a ham and cheese sammich. Yet I was loving it. Wasn't just about sauce, but the dark meat mixed with oniony and sesame flavors played well together. They were having a party. And it wasn't just me. My friend, born and raised in Hawaii, remarked that it was some of the best teri he's had on the mainland. It validated my thoughts. I never expected to find fulfillment in a bowl of chicken, but I was won over....at the car wash.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">5890 Lincoln Avenue</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Cypress, 90630</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">714.821.1347</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><a href="http://www.facebook.com/TheKushBowl" target="_blank">Here's their Facebook page</a> </span></span>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-52468639499285809432012-02-01T00:13:00.000-08:002012-02-01T00:13:39.338-08:00Four short french fry stories<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">Disclaimer: I know the number four is unlucky in Asian culture, but since I'm Pacific Islander (or as my dad has said, I'm American of Filipino descent) it should be alright....right?</span></div>
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January has seen more highs and lows than I'd like to admit. I've not only recovered from a complicated holiday season, but an awkward stomach flu all the way to Vegas and back. This month has been bittersweet in more ways than one. So to balance out all the crazy, my method will be stream of consciousness, encouraged by one Mr. Conlon back in AP English. Today's topic: Our friend, the french fry.</div>
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(1) I remember the first time I saw someone dip fries in their soft serve. I thought they had gone mad. Why would anybody want cold and hot food to mingle? Especially dessert and an obvious non-dessert. Weirdo. That's likely where a glimmer of savory/sweet obsession began. Not the fries in ice cream. More like salt or bacon in chocolate. </div>
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(2) Long before Adam Richman found dives back East stuffing their burgers with spuds, it was done around here. It was considered childish (probably because only the kids were doing it). I didn't understand that either. Eat some fries, take a bite of burger. What's the problem? Multi-tasking our food, especially that salty duo, doesn't equate to greatness. It's lazy. You take bigger bites, leaving more chance of choking. See? Not good.</div>
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(3) Let's jump, oh, 12 years to my first job after college. I was traveling around the country (and Canada) as a "Training and Installations Specialist". Most of my meals involved room service. It was a belated Freshman 15, for sure. I was in Birmingham, Alabama ; my co-worker and I were invited to grab lunch down the street, at a place called Chick Fil-A. I didn't give it much thought, until the gal who brought us there proceeded to dip her waffle fry into mayonnaise (or maybe it was Larry?). WTH!? I don't get it. Ranch dressing, yes. Maybe even BBQ sauce. But this was bizarro.</div>
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(4) Then a few years ago, I celebrated my birthday at a Peruvian restaurant. Their lomo saltado featured steak and fries cooked together. Maybe because it looked cool, but I was digging it. Actually, I bet it's because that's how the dish was supposed to be served. It didn't seem like such a strange merger of tastes. The onion and tomato gave it more street cred. I initially tried it months prior over lunch. Steak and potatoes for the on-the-go crowd? That's what my life has become: An endless list of multi-tasking.</div>
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But wait, there's more?</div>
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(5) I spent this morning craving eggs and anything besides toast. Rice? Nah, it would take too long. I opened my fridge to see what I could throw together, and you'll never believe what I decided to make:</div>
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Spinach leaves, fresh grated Parm, a couple of eggs, and a handful of fries. It was tossed in the same pan as last night's sausage, so there was a little grease left over for extra flavor. And I still had some compound butter infused with herbs to flavor things up. In retrospect, it needed another egg and extra cheese. Not quite a Joe's scramble, but it was brekkie. And it was good.</div>
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I've come a long way, baby.</div>
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<br /></div>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-33995377704153403892012-01-28T21:51:00.000-08:002012-01-28T21:52:02.505-08:00Kudos for the little things: purse hooks<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">I know. You're wondering what this has to do with food, right? First off, it's my birthday month. I take certain liberties when writing on my tiny blog, like for my favorite holiday (refer to previous sentence for clarification). Heck, I'll take whatever liberties I want. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">For the ladies out there, you will appreciate this post. Think about all those times you've been stuck waiting in line outside the bathroom. Dining room floors with no carpet, making those high heels do more damage to your posture. No space to place your carefully coordinated accessory. Such annoyances can put unrest to an otherwise pleasant evening.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">More often than not, we're SOL. Interior designers think about the beauty of a space, and not always the practicality or functionality. It's about selling an experience, yet some basic needs aren't met. Like the fancy hotel room with all its amenities. A suite in Vegas had switches to turn individual sections on and turn everything off, but we staged our own light show when attempting something in between. Details can be tedious, except they also make all the difference.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">So back to those metal hooks. My first experience with purse care didn't even involve a hook; it was at Bastide in Los Angeles many moons ago. As our four top was seated, a miniature ottoman was situated just to my left. For a moment, I thought they wanted me to kick my feet up and relax. Uh, no. It's for your purse to sit. Really? That was damn thoughtful of them. The bar had been set. Only one other restaurant has done that for me, and they weren't in wine country.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">Where does this fascination stem from? We keep our essentials in our handbags. Keys, money, lipstick, smartphone, unmentionables, identification....the list can go on. If pockets were considered sexy, we wouldn't have to worry about this. But they're not. It is acceptable for a guy to place his things on the table. Not so much when we plunk our hobo down. It just doesn't get the same kind of respect, or require the same amount of space for that matter.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">Locally, I found two places that took this minor detail into consideration. Both are chains, and each time I was so shocked I probably annoyed my drinking companion. Before the remodel, it was at PF Chang's in Irvine. Oh, and I should be more specific: I'm talking about the bar area (Although the occasional establishment may have coat hooks between booths conducting double duty). Since they upgraded, finding an open seat at the counter is oddly impossible, so I cannot vouch for their hooks anymore.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">Location two is where I was earlier in the week -- Bluewater Grill in Tustin. Here I am, floundering to prevent my unstructured shoulder bag from sliding off the stool. Jasmine, our barkeep, intervened with, "There are hooks underneath." Instantly, my mood became Zen-like. A certain clarity taking over. I ordered my beer and toasted to happy hour.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;">Guys can roll their eyes all they want, but Jasmine summed it up best. As she explained to her husband, </span><br />
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<span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">"Sure. Why don't you put your wallet on the ground?"</span></i></span><br />brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com2tag:blogger.com,1999:blog-1157329209058023916.post-30885128248852901792011-12-31T18:30:00.000-08:002012-03-14T08:59:56.694-07:00My obsession with Tasti D-Lite<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I have this tendency to add disclaimers to my cooking, and stories to my reasons for some of the things I say or do. So let's give some back story on my newest craving.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">In addition to dining out, television pop culture is one of my favorite things. I know I would be badass if given the opportunity on a game show (unless they ask me about <i>Lost</i> or the original <i>Star Trek</i>, then forget it). Anyway, I used to follow a blogger by the name of <a href="https://www.facebook.com/pages/TVLine/187516444593639?sk=info" target="_blank">Michael Ausiello</a>. He's done writing for Entertainment Weekly and TV Guide, and reading up on his spoilers always made my week. Ausiello has a few obsessions of his own: Mariska Hargitay, Smurfs, Diet Snapple, and Tasti D-Lite. That's how I first heard of this mysterious dessert. Oh sure, it's been on the East coast for years. I've just never gotten around to trying it. Even on my most recent foray into Vegas, I wasn't able to swing by the Strip location. So I did a <strike>double</strike> triple take when I spotted signage in Tustin not too long ago.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Since we live in a golden age of frozen treats, I was curious to figure out what made this obsession-worthy. Pinkberry wasn't doing it for me (not a fan of tart). Red Mango is all but nonexistent in California. Yogurtland is great, but too icy. Don't even get me started on some of the other knockoffs. So I began my initial visit to Tasti with a hint of skepticism, but Alexis quickly dispelled any hesitation with a bit of education and a lotta enthusiasm (typically left up to the customer and signage, if you've been in enough dessert shoppes). </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Tasti D-Lite has a massive amount of flavors. Like 100+. Ranging from 70-100 calories for every four ounces, there are 8 options readily dispensable at any time. However, if you seek something else, they are able to recreate any other flavor in their repertoire in a matter of minutes. Seriously, how can you beat that? Dessert on demand! I'm pretty obsessed with the Bananas Foster flavor (Nutella is close behind), because besides loving the actual dessert, I can taste the roasted banana quality normally saved for the heated version. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">They've been around longer than their competition, and classify themselves as soft serve. Not fro-yo, not ice cream nor gelato. They sweeten with sugar and other normal flavors. While it's certainly a matter of taste, my Treat Card is already racking up points. </span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Alexis informed me last nite that they have a grand opening party scheduled for a mid-to-late-January weekend. Discounted tastings, entertainment and a swirly balloon will be the beacon for those who have yet to try Tasti. Give it a go, and decide for yourself.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Tasti D-Lite Tustin is located at 13662 Newport Avenue, on the Corner of Newport and Main (in the same plaza as Subway). <a href="https://www.facebook.com/tastitustin?sk=wall" target="_blank">Here is their Facebook page</a>.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Oh, and Happy New Year! </span></span><br />
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<br />brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-51943072758249073642011-12-26T00:30:00.000-08:002011-12-26T14:30:11.481-08:00My favorite neighborhood...in Daly City<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtBV8w5gvPQ2axJQAGokfTzc1dBboRfdHzWLUg3yoEfU5TvhwGwz_rdfwHh16enpnO40Ai3lLOq1HE07zOuFqbr-gUSnv1LksK-E6MhI3yRt0JdN1iZ8nd4_T7Z2UQE7hj4Ej53tcAZQ/s1600/382949_2348615074896_1235646454_32019600_1617085573_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtBV8w5gvPQ2axJQAGokfTzc1dBboRfdHzWLUg3yoEfU5TvhwGwz_rdfwHh16enpnO40Ai3lLOq1HE07zOuFqbr-gUSnv1LksK-E6MhI3yRt0JdN1iZ8nd4_T7Z2UQE7hj4Ej53tcAZQ/s320/382949_2348615074896_1235646454_32019600_1617085573_n.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toast Deli</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I don't expect to catch up on a year's worth of personal blogging in a matter of days. I also can't justify discussing a neighborhood in Northern California when the general theme of this blog is Orange County. But right now, I don't mind. I'm always up here for the holidays, and dishing about any meal is better than not dishing at all. So I will talk about my local neighborhood center, King Plaza.<br />
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Located very close to Skyline Boulevard, locals may equate this center as the place where Classic Bowl is. That is true, but it also holds a number of food options. Not to completely disregard Classic (I've played many a game growing up), more than one friend has given a glowing review of their snack bar calamari. Just sayin'. And my old DJ friend Keith Okada even has a nightclub there, so even more of a reason to linger -- especially if you like your old school mixes.<br />
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Taking up the most real estate is Manila Oriental Market (or MOM, if you're seeking a pun). Think 99 Ranch, but less corporate. Steam tables towards the front, fish mongers in the back, lots of produce off to the side. Maybe the shelves reach higher, or the aisles narrower, but they carry some serious inventory. If you're cooking Asian/Pacific Islander anything, look no further. My mom doesn't bother with most grocery stores besides this, unless it's called Costco. Only piece of advice: avoid the parking lot, if possible. Park around the perimeter of the square, unless you are <i>that </i>patient with searching for a spot. I'm more concerned about dinging my car or getting into a fender bender. The extra five minutes walking does a body good. I grab some chicken thighs, brown sugar, tamarind soda, fruit cocktail, almond jello mix, and sweetened soy milk before cutting across the lot. <br />
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Tucked into a corner is <a href="http://www.yelp.com/biz/toast-deli-daly-city" target="_blank">Toast Deli</a>. It used to be Grain, and used to sell burritos. This is now, and they are surviving with their concept of bulky sandwich options. Is it Vietnamese or Filipino? It pulls a Kogi and does both with their adaptations of banh mi stuffed with standard Filipino fare. The favorite is their sisig surprise, shown above. Pork, egg, onion, jalapeno, spread and toasty bread. If I ate this in high school, I think I would've appreciated the cuisine sooner. It's perfect on a chilly Daly City afternoon, which is most of the time. Its salty/crunchy/spicy personality makes me happy I don't need a fork or rice to enjoy good eats. Cramped dining quarters mean take-out is ideal, but not necessary. Although if watching MTV and blaring r&b bothers you, I suggest calling ahead. I've started making this a ritual when I visit home, and the owner is always there to say hello (or good-bye, if he's making a delivery).<br />
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My last stop for this visit is Valerio's Tropical Bake Shop. Along the same part of strip mall, this is where everyone stocks up on carbs. The aroma of baking wafts from the back and surrounds their display cases and metal racks in this standing room only space. If there's fruit or vegetable present, it's wrapped and baked in pastry, if at all. All the wares are enclosed in cello or boxed in clear containers, so there's no question what you're getting. Need some pan de sal, de leche, or de ube? Got it. Chicken empanadas glow golden, smaller than Argentinean versions, but nonetheless are filled with meaty goodness.Those are my snack of choice. Unless you're a regular, don't expect customer service. Folks go in here knowing what they want, and if they don't, yay for plain labeling with English translation. I like going here after Toast so my impulsive nature doesn't take over.<br />
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King Plaza has changed over the years. My usual route (in my childhood/tweens/teens) consisted of bowling a few games with a side of fries for sustenance, walking across the street for a lunch slice of pepperoni in the pizza joint, and finishing off at Phil Mart for some coin purse candies. It was my home turf then, and it still provides my essentials now, as I lug my plastic bags into the boot of my car.<br />
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King Plaza is flanked by Callan Boulevard, Warwick Street, Shipley Avenue and King Drive in Daly City. It is off Highway 35 (Skyline Boulevard). Wear a jacket, and I already warned you about parking.brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com3tag:blogger.com,1999:blog-1157329209058023916.post-10397275000533120152011-12-25T17:15:00.000-08:002011-12-25T17:23:02.383-08:00Le Comptoir at Tiara Cafe - a (belated) recap<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Course one: tomato bisque, before the bisque</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">I've followed chef Gary Menes for the last decade, and not in a stalker sense. You see, he's the cousin of my best friend; because of her, I experienced The French Laundry back in September of 2001. Gary's worked at a number of places: Patina, Firefly, Marche, The French Laundry, etc. Thanks to him, I've found joy in many things I would otherwise hold a considerable distaste for (like lima beans, but we'll leave it at that.)</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Gary's most recent venture is a pop-up inside Tiara Cafe, located in downtown Los Angeles. Named Le Comptoir (aka The Counter), it is limited to four nights a week of dinner service. We went during his second week, and while this recount isn't as timely as I would've liked, a memorable meal is always worth reliving. Pardon the dim lighting. I'll be seeking a penlight to attach to my car keys for properly lit culinary excursions in the future. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">We began with an amuse bouche of cheese and crackers. If you know Gary's preferred cuisine, it's rarely pedestrian. There's always a twist or fanciful turn to keep you on your toes. In the case of our amuse, he had arranged a small cracker to be baked with a touch of cheese inside. The miniature pillow melted in our mouth, reminding me that simple concepts can still be complex, in the hands of the right person. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Our initial photograph is the 'before' of a savory bisque. The molecular marbles are actually yogurt (white), herbs (green) and infused tomato (red, yellow, and orange). Once the liquid is poured in, each spoonful is a lottery of bursting flavor. What could I possibly relate this to, except the soup dumplings you request during dim sum. They explode better than any pop rock. As juices combine with your tomato bisque, each sphere imparts a different reaction of taste; all of them delightful to our senses.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijSyh9_GEXY6w2-lItEyBPSOlvodCBS4Qfw5lQ91bmSKd9isYVJx-HLy_eeNzEaoEhUBHxL7FgvwK1nnOCnMwQc08gS0_ikDQJYpcgNT_MuIfgRIqYWQYtrBSEPmw7YfniBsycScPmMU/s1600/photo%25285%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijSyh9_GEXY6w2-lItEyBPSOlvodCBS4Qfw5lQ91bmSKd9isYVJx-HLy_eeNzEaoEhUBHxL7FgvwK1nnOCnMwQc08gS0_ikDQJYpcgNT_MuIfgRIqYWQYtrBSEPmw7YfniBsycScPmMU/s320/photo%25285%2529.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So close, we could toss an egg.</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Back in my hospitality management days at Cal Poly Pomona, our full-service restaurant, RKR, had what we referred to as the fishbowl. Simply put, it was an aquarium window built for guests to witness the magic in the back of the house. Or to just give some relief that you could see your food being made. Seated in the middle of 12 stools, this was my view most of the evening. Lettuces dividing me from the cooking action, microgreens and thoughtful plating on the other side of my hedge. A bread station would be to my right, and a grill on the flip side. We got to interact all evening, instead of just a few moments at a time. We asked him questions. We joked. We drank wine and silently drooled for the next course.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">While not all courses photographed well, I must discuss the second: "oeuf sur la plat", which I think is egg on the plate. A small nest of eggs was placed between us, a prelude of what to come.The most interactive of the five, this began with chef heating a miniature cast iron skillet to an extremely hot temperature (confirming with a scanner that looks a lot like what couples use when registering for gifts). At the desired temp, the skillets are placed in front of us, and we hurriedly crack a fresh egg to fry up for a brief two minutes. Compound butter, bits of arugula, and herbs were cautiously placed atop our fry for the last half of the cooking process. The scorching heat and freshness you could taste in the yolk made for a rich, albeit quick few bites. Acting like temporary sous chefs: priceless.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3fRNHUzvD7w2uSIq45ynWxypdAXaPzJuVfclWOfvfUW1lSeXKld68qLmpSJ3t5QKXK-iQ4e3ioNLOf-bBrn8olL11RtLPtxs6qavsb11Q48S5rLhq-xSZZVQZzIXLlI4YUw7t5M8wl0/s1600/photo%25284%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3fRNHUzvD7w2uSIq45ynWxypdAXaPzJuVfclWOfvfUW1lSeXKld68qLmpSJ3t5QKXK-iQ4e3ioNLOf-bBrn8olL11RtLPtxs6qavsb11Q48S5rLhq-xSZZVQZzIXLlI4YUw7t5M8wl0/s320/photo%25284%2529.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Course three</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">His next course was an ode to fulfilling vegetarian meals. <a href="http://testkitchenla.com/gary-menes/" target="_blank">L</a><a href="http://testkitchenla.com/gary-menes/" target="_blank">ike his Test Kitchen stint</a>, serving up seven-course meatless dinners, and hitting it out of the park. Setting blue hubbard squash on a mound of barley with pomegranate sauce, a side of mustard frill, pickled shallots and some roasted spring onion is kind of ballsy in the middle of a hearty dinner. Yet I loved it, visually, and with every bite. The grainy texture paired with softly dense squash held a savory appeal. Those earthy qualities of our greens evened things out and kept the dish from becoming one note. It would ease us into our next round.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Ordering a cup of joe</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">At this point, one of us needs a caffeine perk. Why the scale and funnel? That's how Gary rolls with his coffee obsession. It was borderline humorous to see so much work into something most places take for granted. Then again, we were at Le Comptoir. Don't request seeking a subtle blend, this coffee fix is robust!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Say cheese</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">I'm intentionally jumping a few courses for a number of reasons. Partially because I want you to explore more of Gary Menes' cooking for yourself. Also because photographs of dark meat and even darker bon bons aren't visually stunning. Lastly (and maybe my real hidden agenda), as much as I love beef, lamb, and pork, meat-free dining can be mind-blowing, and I thought it might be nice to showcase what I wouldn't normally.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">When given the choice between dessert menu and cheese course, I rarely go sweet. Glorious cheese endings are in a league of their own. Like bacon, what couldn't benefit from a little dairy? (Perhaps fish, but that's off topic). Chef Menes touts a fresh version made in-house. He plates with shaved burgundy truffles(!!), grapes and extra virgin olive oil. Oh, and a sliver of crusty crouton. The aroma of truffles alone brings me to my happy place. It kind of turns me on. Where was I? Oh, yes, the cheese. I find the umami characteristic so much more satisfying than sugary delights. And that's all you need to know.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Gary manages to take a high-end experience and make it accessible to the masses. No ridiculous reservations period, dress code, or pretentiousness required. The free, open lot parking helps, too. It's always a pleasure to sit down at his table, for I'm guaranteed to leave content. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">To learn more about Gary Menes and the weekly menu of Le Comptoir, <a href="http://www.lecomptoirla.com/index.html" target="_blank">visit here</a>.</span></span><br />
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<br />brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com1tag:blogger.com,1999:blog-1157329209058023916.post-55492684006483621202011-12-24T15:42:00.000-08:002011-12-24T15:44:39.251-08:00Thanks Mom! or Adobo 101<span style="font-family: Verdana,sans-serif;">(The next time I make it, I <i>swear </i>to take a photo; but bear in mind, photos of brown food are rarely well-received.)</span><br />
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<span style="font-family: Verdana,sans-serif;">The moment my mom complimented me on my adobo recipe was the moment I decided to make it a blog post. Nevermind the positive feedback from friends, Filipino or otherwise. Her opinion mattered most. When you consider that she never actually taught me any recipes, and that this was the first time I cooked food associated with our culture for her, it was kind of a big deal for me.</span><br />
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<span style="font-family: Verdana,sans-serif;">I will be the first to admit this is not an original recipe. However, I do know the person who wrote it, and they're not Asian; that's beside the point (but always an interesting one to point out). Everyone has their own take on adobo. Chicken or pork? Wet or dry? How much of a particular ingredient are you using? The one I always ponder is whether to add carrots and/or potatoes. It comes down to personal preference, so take this as a starter recipe. I like it. My husband and yoga partner love it. Mom approves. </span><br />
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<span style="font-family: Verdana,sans-serif;">I'll point out anything modified as we go along...</span><br />
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<u><span style="font-family: Verdana,sans-serif;">Ingredients</span></u><br />
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<span style="font-family: Verdana,sans-serif;"><b>3 pounds chicken thighs (bone-in and skin on)</b> - original says 2, but the packages I tend to find are always 1.5#. In this case, I lean towards more protein.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>1 1/2 cups soy sauce</b> - normally 1 cup only, but I up all the subsequent ingredients to compensate for the extra pound of chicken.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>3/4 cup white vinegar</b> - avoid any other flavors or colors. plain is good.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>2 tablespoons fresh ground pepper</b> - with so few ingredients, fresh is preferred.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>3 tablespoons brown sugar</b> - don't even <i>think </i>about white. </span><br />
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<span style="font-family: Verdana,sans-serif;"><b>6 garlic cloves, minced</b> - I cheat and use the frozen cubes from Trader Joe's. They melt right into the sauce.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>4 bay leaves</b> - whole is ideal, but the flakes mean you don't have to worry about biting into one.</span><br />
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<u><span style="font-family: Verdana,sans-serif;">What to do</span></u><br />
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<span style="font-family: Verdana,sans-serif;"><b>Combine soy sauce, vinegar, pepper, brown sugar, garlic and bay leaves in a large pot.</b> I like whisking everything together so the ingredients are evenly distributed and the sugar is fully dissolved. That's just my Capricorn tendency.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Place chicken, skin side down, in pot and bring to a boil. </b>The key here is to have enough surface area for all the chicken to lay flat. Cooking this side first gives it a rich coloring, and the fat from the skin melts into the liquid (at least, that's what I tell myself). I think doing so contributes to the overall taste.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Once it boils, immediately turn the heat down to a simmer. Cover the pot.</b> Moisture builds up. Steam builds up. Cooking in one vessel is good. Get started on that rice. My parents started using a blend of white and brown rice, which holds up well under all that sauce.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>After 30 minutes, remove the lid and turn chicken over. Simmer for another 20-30 minutes.</b> Now I don't know if I should've placed the lid back on, but I've done it both ways. The liquid will reduce a bit with the lid off, so if you like a wet recipe, put it back on.</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>You're done! Scoop some of that well-timed rice onto a plate and enjoy your meal. </b>Remember to have a serving spoon handy so folks can pour some of the cooking liquid over your rice (what a waste if you don't!).</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">What I love about adobo is that most of the ingredients are already in my kitchen. And you really can't go wrong with meat, rice and soy sauce. The brown sugar cuts through some of the vinegar's acidity and soy's salt content, making it even more important than you think. The thighs are a darker meat, hence more flavor. And unless you plan to peel and chop all that garlic, it's a user-friendly recipe that impresses even my mom. In the words of my favorite character on <a href="http://www.usanetwork.com/series/fairlylegal/" target="_blank">Fairly Legal</a>, "Win-win!!"</span></span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Note: I just received <a href="http://www.youtube.com/watch?v=PJrPkJj6Hm8&feature=player_embedded&noredirect=1" target="_blank">a book that covers cooking from around the world</a>, and their version of adobo utilizes boneless pork belly, red onions, red and green bell peppers, ginger and paprika. They also fry up the meat first. All fantastic options if you're craving some veg (I noticed a lot of Filipino cooking is more meat-centric, or maybe it's just what's been presented to me?). I think I'll try it for some New Year's parties we're attending.</span><br />
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</span></span></span>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-44797358428308449502011-12-23T18:59:00.000-08:002011-12-23T18:59:15.291-08:00What is honey tarae?<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;">I suppose you could call this a side view. Just tilt your head 90-degrees to the right. Trust me, if I was any more proficient at this, maybe I could figure out why the photo is determined to remain sideways.</td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">I can tell you what it isn't; it's not a typo. According to my friend Diane, this is something she's only seen in Korea. Yet we found it post-happy hour in our local Irvine Spectrum at a cart. Not exactly the type of place that would sell such ethnic treats. Let's face it, the vendor was somewhere between Old Navy and Red Robin, with Forever XXI in the background. It was out of place, to say the least. Why hadn't I seen them sooner? Turns out they've been on site since spring, but only operate on the weekends. Sounds pop-up(ish), if you ask me.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">In Asian culture, honey tarae is a traditional royal court cake consisting of ripened honey and malt. The process in which they make it sounds nearly impossible, yet believable once you see for yourself. These specific cakes are filled with your choice of either nuts or Oreo flavors, and can be ordered individually or in packages of eight. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">The sole operator is a friendly chap who passed the time making these single bite morsels. Crafted from a modest piece of solid honey, he pierced a hole into it before going through the motions. It reminded me of an <i>Amazing Race</i> episode where teams had to create noodles from scratch. He took this itty bitty sweet, and deftly stretched it to exponential proportions in under a minute. We're talking upwards of 16,000 strands without batting an eyelash.</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">While the texture is definitely unusual for what you'd expect, it manages to melt better than any caramel I've ever had. Just a dollar for one of these meticulously crafted lovelies, and that includes a live demonstration. Akin to a puppet show, his hands seem to dance in front of a miniature curtain. Now THAT'S entertainment!</span></span>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com1tag:blogger.com,1999:blog-1157329209058023916.post-76770307076511747392011-11-16T01:16:00.000-08:002011-11-16T01:16:05.793-08:00How Heinz continues to celebrate veterans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8n3AHJWhy68eANp6K2DGlpmz2mjoDlHGN2O5vK4Tg_jyiOS6N84DQ7kmOor_bHYeU8ZhhoN83sClhrsvY4bs195JqiwClr7G9i46lowv-zP-10zd80GKisSFOAHrEZg5jwyHgEv7IuO0/s1600/home_otts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8n3AHJWhy68eANp6K2DGlpmz2mjoDlHGN2O5vK4Tg_jyiOS6N84DQ7kmOor_bHYeU8ZhhoN83sClhrsvY4bs195JqiwClr7G9i46lowv-zP-10zd80GKisSFOAHrEZg5jwyHgEv7IuO0/s1600/home_otts.jpg" /></a></div><div style="text-align: center;"><br />
</div><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">While many celebrated Veterans Day last week, I couldn't help but wonder how I could show my respect and support for the military. I mean, it's like what someone said to me about Valentine's Day, "I don't need a holiday to send flowers." The thought was more fleeting as the day came and went; but as fate would have it, we found ourselves seated for dinner at a local chain when the answer materialized in the form of a ketchup bottle.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">The condiment company best known for french fry dipping is currently promoting "Our Turn To Serve", a witty foodservice play on words. They've teamed up with the USO and Wounded Warrior project and provided a way to give thanks to men and women serving around the world. There are two interactive methods available.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">Their digital postcard option pulls up a handful of patriotic backgrounds for the choosing. With a message, it can be emailed to an active service member or veteran. Once sent, Heinz will donate 57-cents in support of the <a href="https://support.woundedwarriorproject.org/default.aspx?tsid=167" target="_blank">Wounded Warrior Project</a>. The second option is a one-click gesture. Just "Like" them on <a href="http://www.facebook.com/HeinzKetchup?sk=app_132952096748314" target="_blank">Facebook</a>, and the same amount will be given, up to $200,000. Data charges may apply if using your phone.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">In Next Iron Chef (Super Chef edition) fashion, Heinz presents a patriotic plate of thanks, done two ways. </span></span>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-3779431919986954422011-10-12T11:18:00.000-07:002011-10-12T11:22:58.436-07:00More to chew on in Irvine...<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQuG9wKTXZjIc9gCLaSpThyphenhyphenkm74lEes5wWTwHAKA0OuM3R8phCI6CGW35g7RWdBHgvQjwmPzOM3Dy-TJVk-S8WFdd5mXJ856P9QxYUVh90n252O-wBq6ZJh2nHIiyb1LTfLDLG-kjSPw/s1600/Figgy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQuG9wKTXZjIc9gCLaSpThyphenhyphenkm74lEes5wWTwHAKA0OuM3R8phCI6CGW35g7RWdBHgvQjwmPzOM3Dy-TJVk-S8WFdd5mXJ856P9QxYUVh90n252O-wBq6ZJh2nHIiyb1LTfLDLG-kjSPw/s320/Figgy.jpg" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> A little bit of San Diego is migrating North in the not-too-distant future, as we await the opening of <b>CUCINA Enoteca</b>. Featured at last week's Restaurant Rave, they ended the evening with a cooking demo by Chef Joe Magnanelli. I sampled some light bites with Carmelle, catering manager and social media director. Their ricotta gnudi ("the best vegetarian meatball", per Carmelle) was divine in its sage brown butter sauce, dusted with parmigiano and amaretti. I also took a shine to the housemade rosemary ricotta bruschetta. Decorated with fresh fig, pistachio dust and fine saba drizzle, I would eat fruit <u>all the time</u> if it tasted <i>this </i>savory.</span></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">They will be occupying a quarter of the 25,000 square feet previously inhabited by Fox Sports Grill. Features include an extensive patio, polenta bar (yes, you read that right), wine shop, and house-made grappa. While a specific date is unconfirmed, it's safe to say they will be serving famished holiday shoppers.</span></div><div style="font-family: Verdana,sans-serif;"><br />
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</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Spotted:</b> Signage in Quail Hill (405/Sand Canyon) adjacent to CVS. Big bowls of broth to ease neighbors during the transition from hot to not-so-hot, or as the rest of the country refers to it, Autumn and Winter. This neighborhood center is becoming quite the multicultural food court in recent years. Lucca is still king, but we've seen movement by Turkish brand Wraps Xpress as well as O Fine Japanese Cuisine. Bacchus Secret Cellar has even brought cozy wine flights to these parts. A shiny new place to garnish and slurp, away from the bustling UCI crowd; just don't tell anyone from IVC.</span></div>brekkie_fanhttp://www.blogger.com/profile/00750562191675915038noreply@blogger.com0tag:blogger.com,1999:blog-1157329209058023916.post-60690314354078382852011-09-20T23:34:00.000-07:002011-10-12T10:13:55.715-07:00Simply Nutrition<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLPJjvMrPa8nK0fFrgTHOO8e5Tiuf3DpcVRTS7acaZq9LL9KAYDlPGTSdxaMhmTBIjTKXMErjfXigt9UFygHCSBg81spens6qqanVHI3C7sJKe5-8mkM1ZSMb8bBDA4cndcVaFeQUNt0/s1600/simply.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLPJjvMrPa8nK0fFrgTHOO8e5Tiuf3DpcVRTS7acaZq9LL9KAYDlPGTSdxaMhmTBIjTKXMErjfXigt9UFygHCSBg81spens6qqanVHI3C7sJKe5-8mkM1ZSMb8bBDA4cndcVaFeQUNt0/s400/simply.jpg" width="400" /></a></div><br />
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<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">I write about food because I love food. Brekkie, tapas, charcuterie. Hawaiian, Mediterranean, comfort. Wine, Guinness, ginger ale. The list can go on and on. Maybe the toughest thing about having a passion for dining (at least for me) is trying to keep the weight off. In a blink, that pint of hot chocolate ice cream from Starbucks can evaporate, yet it takes constant discipline to maintain an acceptable waistline. On the flip side, at least I have a reason to buy new pants.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">When you get past all the advice from every person trying to sell you a solution to weight loss, it always comes down to this: </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>Proper nutrition in conjunction with regular exercise is key. </i></b></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">It seems easy enough, but not really. First of all, it's not cheap to eat healthy. Who wants to spend twice as much at Whole Paycheck when there's a 10 for $10 deal elsewhere? How often do you want to get up before 6 a.m. to get in your WOD (workout of the day) when you could stay up late sifting thru the DVR (it <i>is</i> a new season, after all). We are a society that equates eating to all emotions. It's a birthday, let's have cake! A miserable day can easily translate to drinks with co-workers. We can't escape it. Food is our livelihood; it sustains and entertains until we are content. Until it becomes a habit, physical exertion is a chore. It's finding that right combination for yourself that will make the difference. </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Yet even after a certain balance is achieved, we still struggle to keep it interesting. Yes, there are exceptions. (I'm taking to you, people who can eat and do the same things over and over again.) I, on the other hand, require variety to keep things interesting. I've gone from the gym to personal trainers to heated yoga. I would never have imagined myself wanting to go to a place to get even more sweaty than I already am. EVER. Choosing between eggs and Greek yogurt for brekkie can only satiate me to a point. I need more options. This is where <a href="http://simplynutritionirvine.com/index.html">Simply Nutrition</a> comes into play.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">An acquaintance introduced me to this. Now before I elaborate, lemme explain something. <u>I don't practice this five days a week.</u> Maybe three, at best. Sometimes, I'm still hungry afterwards. Is it worth the cost? Perhaps. It's what fits into my lifestyle, and I feel better because of it. Also, if I had to choose between this and spending the same amount on Del Taco, there's a lot less guilt if I go with the former. It doesn't hurt that they have a history of success stories via their other name, Herbalife.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">When I visit Simply Nutrition, it's a little like getting lunch. Personal wellness coaches welcome me, and I place my order. There are 3 'courses' to be consumed; each one serves a purpose. I can even take the last one to-go. </span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><ul style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><li><span style="font-size: large;">4 ounces of mango-flavored aloe vera for digestion. I refer to it as my shot.</span></li>
<li><span style="font-size: large;">10 ounces of (hot/cold) herbal tea in four flavors. An energy booster than burns up to 80 calories.</span></li>
<li><span style="font-size: large;"> A 16 ounce smoothie, which can be one of 17 flavors such as cinnamon cookie or wild berry. This is my meal replacement. Logging in at under 200 calories, there's 17 grams of plant protein and 4 grams of fiber per serving.</span></li>
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</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">They promote 2 visits a day combined with 1 normal meal for weight loss. I opt for their "get healthy" goal: 1 a day with 2 meals. The ultimate idea is to purchase product to use at home, so you can do-it-yourself. I say, why bother with cleaning a blender when they do the measuring and mixing for me? <i>For about $5 a day ($4 if you purchase in advance), I hydrate, put healthy stuff in my system, and have one less fattening meal. I can't argue with that. </i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">There's a brief presentation on your first visit, which answers a lot of questions. You can even have your BMI measured, which <strike>can be</strike> is depressing. I didn't feel any real pressure to buy product. The people are there to keep you company, answer concerns, and mix a beverage. Wait, is that like a bartender? Not quite, but during lunchtime it resembles happy hour (minus the twists of lemon and mini umbrellas).</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">I've been going to heated yoga for the better part of three months. Herbalife/Simply Nutrition has been a part of my routine for over a month, closer to two. Am I reaping the benefits? Yes and no. If anything, I'm managing my weight better, while stretching the hell out of my hips and shoulders. They're closed on the weekends, so that's where willpower kicks in. I do what I can, and remain positive knowing I'm choosing a healthier option on a semi-regular basis. Being a fan of delicious flavor will always be my Achilles' heel, but this helps.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
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</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Simply Nutrition is located at 14241 Jeffrey Road (cross street Roosevelt, across from Albertsons) in Irvine. (949) 670-7955. Operating hours are from 9 a.m. to 6 p.m., Monday thru Friday.</b></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><br />
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