3 days, 4 very different venues.
Sunday (or as I refer to it, hotel day)
Dining with friends is always fun. Dining with foodies is even better.
I started the day meeting up with five individuals I met through Chowhound, Yelp and other fellow food bloggers. Our destination: 6ix Park Grill inside Hyatt Irvine for California cuisine.
An airy dining room, we were seated at a pub table large enough for eight of us. 6ix Park offered multiple dining options for both lunch and dinner. Between parking validation and included beverages, this was one of the best deals in town.
Half of us chose the same daunting sandwich - an English club. I think it was the allure of fried egg that enticed us. We even had the option of fries, fruit or salad to round out our meal. A very filling option that kept us content at $10. The rest were split between the many other choices. Pulled pork loin with a bourbon BBQ sauce. Kobe beef burger plus a hint of truffle. Shrimp tempura salad (overly) coated in a wasabi aioli. (I'm pretty sure the club won out, though.)
____________________________________
Dinner led me to St. Regis in Monarch Beach and Michael Mina's Stonehill Tavern.
Jackie and I met promptly at 7:30. I've dined here maybe three times in the past, but was curious to experience what Restaurant Week would offer. I requested one of their four booths on OpenTable, which was (surprisingly) granted. Between the vertical glass wine racks and 80s/90s pop Muzak, this would be an upscale girl's night out.
For the first course, the listed watercress salad was instead a Caesar. The fresh anchovies and Parmesan crisps were sharp, mellowed out by the lightly sauced hearts. J's tuna tartare was a little unusual with pine nuts, but overall tasted great.
Next I went for the jidori chicken. I don't normally order chicken in a restaurant (too many "dry" experiences), however, I knew this would be different. Besides having wonderful flavor, there were both trumpet mushrooms *and* onion rings included in my dish (neither were listed in the description). The mac was al dente perfect, and broccoli made it quite the healthy meal. J's Tasmanian Ocean Trout resembled salmon in color, but the similarities ended there. It was fulfilling and accompanied by cauliflower puree.
For a $39 3-course meal, the dessert course was exceptional. J opted for the root beer float. With a mock chocolate straw and sassafras ice cream, she alternated between slurping and chewing on their chewy homemade chocolate chip cookies. I eagerly ordered the pumpkin donuts and was very impressed with what I was served. Bits of pecan praline made for a crunchy topping. Butterscotch gave me something saucy for dipping. My donuts were moist and rich with flavor. Quite possibly one of the best desserts I've ever tasted.
Sure, we spent another $30 on drinks and a side of fries. I'm sure it prolonged our meal. We wouldn't have it any other way. South County never tasted better.
next time ~ dining with celebrities
Sunday, March 7, 2010
Sunday, January 3, 2010
Iron Chef America showdown: featuring the 1st female White House Executive Chef
It's called the Super Chef Battle. Michelle Obama even made an appearance to introduce the mystery ingredient: anything from the White House garden!
The hosts and commentators are decked out in their spiffiest. It's sustainable cuisine at its most intense, with a 60 minute timebomb ticking away.
I first learned about Chef Comerford at the Southern Food and Beverage Museum in New Orleans last month. It's exciting to see someone of Filipino decent (besides Pacquiao) have the spotlight. Of course, being a well-respected chef makes it even sweeter for me.
A fitting way to start off the new year.
for your reference: Food Network link: http://www.foodnetwork.com/iron-chef-america/index.html
The hosts and commentators are decked out in their spiffiest. It's sustainable cuisine at its most intense, with a 60 minute timebomb ticking away.
I first learned about Chef Comerford at the Southern Food and Beverage Museum in New Orleans last month. It's exciting to see someone of Filipino decent (besides Pacquiao) have the spotlight. Of course, being a well-respected chef makes it even sweeter for me.
A fitting way to start off the new year.
for your reference: Food Network link: http://www.foodnetwork.com/iron-chef-america/index.html
Saturday, November 21, 2009
Talking turkey with a Top Chef contestant
Something urged me to pick the Marie Claire magazine off the rack.
Embedded between designer clothing and relationship advice was another "words of wisdom" article from one of my favorite television shows: Top Chef. If you look back on March 2009, you'll see my first discovery by Tom Colicchio on how to order a great steak.
Like ordering a perfectly done steak, planning a Thanksgiving feast is a timeless pursuit. There is time and energy spent executing measurements, temperatures, finesse. What better expert on the subject than European chef (and LA caterer) Stefan Richter?!
Despite the love/hate relationship fans may have of him, there is no questioning his culinary background. Most notably, he's held Executive Sous-Chef positions at both Bacara Resort & Spa in Santa Barbara and Bellagio Hotel, Resort & Spa in Las Vegas. A Certified Master Chef, Richter is indeed qualified to quip about the finer points of hosting.
I sincerely hope you find his article helpful. While much of Stefan's advice may appear common sense, I was intrigued by his thoughts on cooking the turkey. Actually, I hope to test it out before the holidays are over. Is it me, or is this the only time of the year when we really crave certain poultry?
Without further ado, here's Top Chef Stefan Richter's Thanksgiving tips.
Embedded between designer clothing and relationship advice was another "words of wisdom" article from one of my favorite television shows: Top Chef. If you look back on March 2009, you'll see my first discovery by Tom Colicchio on how to order a great steak.
Like ordering a perfectly done steak, planning a Thanksgiving feast is a timeless pursuit. There is time and energy spent executing measurements, temperatures, finesse. What better expert on the subject than European chef (and LA caterer) Stefan Richter?!
Despite the love/hate relationship fans may have of him, there is no questioning his culinary background. Most notably, he's held Executive Sous-Chef positions at both Bacara Resort & Spa in Santa Barbara and Bellagio Hotel, Resort & Spa in Las Vegas. A Certified Master Chef, Richter is indeed qualified to quip about the finer points of hosting.
I sincerely hope you find his article helpful. While much of Stefan's advice may appear common sense, I was intrigued by his thoughts on cooking the turkey. Actually, I hope to test it out before the holidays are over. Is it me, or is this the only time of the year when we really crave certain poultry?
Without further ado, here's Top Chef Stefan Richter's Thanksgiving tips.
Monday, September 21, 2009
Meals in and around the Magic Kingdom
Everyone's got their favorites, so here are mine. This was inspired by my childhood friend's upcoming trip to celebrate her Halloween birthday.
Disney's California Adventure (gluttonous pleasure): Corndogs! ~ moved from Corndog Castle (R.I.P.) to Bountiful Farmers Market. Yes, they are also off Disneyland's Main Street in the Red Wagon, but these come with fries instead of chips!!
Downtown Disney (fine dining): Osso bucco at Catal ~ When in season, by far the finest meal without moving your vehicle. If you can score a table with a view, even better for people watching and/or fireworks gazing.
Downtown Disney (sweet tooth): Beignets at Ralph Brennan's Jazz Kitchen To Go ~ Per a reliable source, these are authentic enough to be served in NOLA. Be sure to grab extra napkins. Available in quantities of six or ten.
Grand Californian (big spender): Napa Rose ~ Awarded the best new restaurant in Orange County. Fantastic service and creative courses from beginning to end. Admire the Craftsman style decor.
Grand Californian (buffet): Storyteller Cafe ~ Easygoing dinner spread featuring family pleasing chicken, seafood and pastas. Oh, and bread pudding rules here. Less stressful than standing around Downtown at about $30 for adults. Just beyond the grandiose main lobby.
Disneyland (beverage): Mint Julep in New Orleans Square ~ While it might not include any actual bourbon, it IS refreshing and more satisfying than standby sodas or lemonade. Found at both the French Market and the appropriately named Mint Julep Bar 'round back by the train station.
Disneyland (meaty snack): Beef skewer at Bengal Barbecue ~ Straightforward hunks of protein sweetened with sauce. Alternating bites between this and the grip of green onion provides some much needed energy (hey, low carb too).
Anaheim (hotel dining): K'ya in Hotel Menage ~ Chic and affordable thisclose to the mouse? With an adjacent palapa bar serving $5 paninis, they now serve an international selection of 'street food' in their modern setting ....all for under $10.
Anaheim (hole-in-the-wall): Zankou Chicken ~ A short drive down Ball and turn left into the strip mall. Featuring mouthwatering garlic sauce, shawerma, and yes, roasted chicken. Generous portions + styrofoam plates = experiencing local culture at reasonable cost.
I'm sure there's much more to comment on, but these all work for me.
Disney's California Adventure (gluttonous pleasure): Corndogs! ~ moved from Corndog Castle (R.I.P.) to Bountiful Farmers Market. Yes, they are also off Disneyland's Main Street in the Red Wagon, but these come with fries instead of chips!!
Downtown Disney (fine dining): Osso bucco at Catal ~ When in season, by far the finest meal without moving your vehicle. If you can score a table with a view, even better for people watching and/or fireworks gazing.
Downtown Disney (sweet tooth): Beignets at Ralph Brennan's Jazz Kitchen To Go ~ Per a reliable source, these are authentic enough to be served in NOLA. Be sure to grab extra napkins. Available in quantities of six or ten.
Grand Californian (big spender): Napa Rose ~ Awarded the best new restaurant in Orange County. Fantastic service and creative courses from beginning to end. Admire the Craftsman style decor.
Grand Californian (buffet): Storyteller Cafe ~ Easygoing dinner spread featuring family pleasing chicken, seafood and pastas. Oh, and bread pudding rules here. Less stressful than standing around Downtown at about $30 for adults. Just beyond the grandiose main lobby.
Disneyland (beverage): Mint Julep in New Orleans Square ~ While it might not include any actual bourbon, it IS refreshing and more satisfying than standby sodas or lemonade. Found at both the French Market and the appropriately named Mint Julep Bar 'round back by the train station.
Disneyland (meaty snack): Beef skewer at Bengal Barbecue ~ Straightforward hunks of protein sweetened with sauce. Alternating bites between this and the grip of green onion provides some much needed energy (hey, low carb too).
Anaheim (hotel dining): K'ya in Hotel Menage ~ Chic and affordable thisclose to the mouse? With an adjacent palapa bar serving $5 paninis, they now serve an international selection of 'street food' in their modern setting ....all for under $10.
Anaheim (hole-in-the-wall): Zankou Chicken ~ A short drive down Ball and turn left into the strip mall. Featuring mouthwatering garlic sauce, shawerma, and yes, roasted chicken. Generous portions + styrofoam plates = experiencing local culture at reasonable cost.
I'm sure there's much more to comment on, but these all work for me.
Saturday, September 12, 2009
Why I like Chick-fil-A
In a word: Service
Mr. brekkie_fan has told me that, "it takes a lot for a restaurant to make bad food, but good service is hit or miss". The below statements have been collected after numerous lunchtime (and a few breakfast) visits in the last 12 months.
Statement #1 - Refills are more than refills. They are an opportunity for CFA employees to check-in on tables and provide that extra attention you wouldn't otherwise get at a fast-food establishment. While they could just put out a soda fountain, that is not the case here. Props for having the diner hold on to the lid/straw for sanitary reasons.
Statement #2 - Saying no to free samples is next to impossible. Brownie bites, anyone? Toothpicked like hors d'ouvres, there is actually a person bestowing a tray. I've been told that men have an easier time declining such an offer, but a woman with a sweet tooth can be a dangerous thing. Just a morsel of flavor satisfies and balances out the salty meal.
Statement #3 - Free stuff/incentives rule! - Growing up, I'd be happy with a Monopoly game piece. These guys take it a step further and just GIVE things away. How about them grand openings? Free chicken for a year for the first 100 in line. Consecutive Fridays in a month may feature a free breakfast item, no purchase required. I enjoy getting my meal on a particular day, and then finding out if I hold onto my receipt I can get the exact same thing the following month.
Statement #4 - A well-stocked condiment bar. - I just started realizing that ALL of their dipping sauces are accessible. Who doesn't want to conduct a taste test when the mood strikes? One less thing to remember/forget when ordering that chicken.
If another chain goes to such lengths to maintain customer loyalty, that's news to me.
9.21.09 Update - one more reason to love Chick Fil-A
Statement #5 - A very kid-friendly environment. - A toddler ambles up to the taller-than-her counter and says five words no employee can resist, "Can I have a balloon?" Done. A mother walks up and returns the unused wrapped 'toy' portion of a kid's meal (their child is too young to appreciate). I overhear that when one is returned, CFA policy offers free ice cream in exchange. Oh yeah, and they also eat free on Tuesdays.
Mr. brekkie_fan has told me that, "it takes a lot for a restaurant to make bad food, but good service is hit or miss". The below statements have been collected after numerous lunchtime (and a few breakfast) visits in the last 12 months.
Statement #1 - Refills are more than refills. They are an opportunity for CFA employees to check-in on tables and provide that extra attention you wouldn't otherwise get at a fast-food establishment. While they could just put out a soda fountain, that is not the case here. Props for having the diner hold on to the lid/straw for sanitary reasons.
Statement #2 - Saying no to free samples is next to impossible. Brownie bites, anyone? Toothpicked like hors d'ouvres, there is actually a person bestowing a tray. I've been told that men have an easier time declining such an offer, but a woman with a sweet tooth can be a dangerous thing. Just a morsel of flavor satisfies and balances out the salty meal.
Statement #3 - Free stuff/incentives rule! - Growing up, I'd be happy with a Monopoly game piece. These guys take it a step further and just GIVE things away. How about them grand openings? Free chicken for a year for the first 100 in line. Consecutive Fridays in a month may feature a free breakfast item, no purchase required. I enjoy getting my meal on a particular day, and then finding out if I hold onto my receipt I can get the exact same thing the following month.
Statement #4 - A well-stocked condiment bar. - I just started realizing that ALL of their dipping sauces are accessible. Who doesn't want to conduct a taste test when the mood strikes? One less thing to remember/forget when ordering that chicken.
If another chain goes to such lengths to maintain customer loyalty, that's news to me.
9.21.09 Update - one more reason to love Chick Fil-A
Statement #5 - A very kid-friendly environment. - A toddler ambles up to the taller-than-her counter and says five words no employee can resist, "Can I have a balloon?" Done. A mother walks up and returns the unused wrapped 'toy' portion of a kid's meal (their child is too young to appreciate). I overhear that when one is returned, CFA policy offers free ice cream in exchange. Oh yeah, and they also eat free on Tuesdays.
Monday, September 7, 2009
What is sjora?
Psst. Over here.
What if I told you that I found an alternative to soda, iced tea, lemonade and water?
I'll even up the ante and state that this newfangled beverage:
What if I told you that I found an alternative to soda, iced tea, lemonade and water?
I'll even up the ante and state that this newfangled beverage:
- doesn't contain high fructose corn syrup
- has no caffeine
- no carbonation
- is available in regular and diet flavors
While this comes off like a spiel that will end with monthly installments or a second set for free...it's not. I discovered it accidentally last week.
Was feeling kinda unhealthy that day, so I stopped by my local Chicken Dijon for their veggie special. A great combination of steamed veggies, rice, fresh herbs, Parmesan cheese and Caesar dressing (my favorite veggie meal, by far). Requested a cup of water, but as I approached the self-serve fountain I noticed something.
*cue beam of light shining down and choir music*
I made it halfway through lunch before breaking down and satisfying my curiosity.
Sjora comes in (Diet) Tropical Pineapple and (Diet) Mango Peach. The separate dispenser unit carries all four flavors. While I typically don't drink any of these flavors, individually or otherwise, I concocted a blend of regular Mango Peach and Diet Tropical Pineapple. If you've ever had Orange Julius, this is what it reminded me of. Just better.
It was sweet, but not overly so. With 10% milk and 5% juice content, it wasn't rich. In fact, it was exactly as they advertise.
Simply
Smooth
Refreshment
I'm a big advocate of Arnold Palmers, but this is a satisfying alternative. The staff mentioned that they are the only chain currently featuring sjora. Being the same price point as soda or tea, it's worth the detour to check out. I certainly plan to. Yes, it's that good.
Monday, August 31, 2009
All of Pacific Whey (bakery) for half the cost
I've been known to frequent Crystal Court (aka: the other side of the Bridge of Gardens at South Coast Plaza, or as Sandie would say, "whatever it's called nowadays") on many occasions. Mostly for wedding registry gifts, Ann Taylor Loft, Borders ...and soon Sur La Table.
When it comes to accessible dining options, they vary on this side of the bridge. Surfer fare at Wahoo's Fish Taco. Pseudo food court Signature Kitchen inside Macy*s Home Store. Upscale Japanese at Hamamori lounge. My midday cravings, however, gravitate towards sweeter, chewier delights. It is this hunger that brings me to Pacific Whey Cafe.
Previous PWC visits generally revolve around brekkie. Surprise, surprise. I've indulged in quite a few egg dishes and pastries at numerous locales. Newport Beach is tucked away in a neighborhood for its loyal clientele. Crystal Cove caters to al fresco shoppers. South Coast gets a fair share of those debating between Champagne French Bakery and Ruby's Diner. For a multi-location concept, this works well.
Since my Tuesday morning consists of PWC and chit chat, I did my due diligence and browsed their online menu for ideas. While pondering the griddle selections (lemon souffle cakes or heavenly hots?) I happenstanced upon a discovery.
All bakery items are half price everyday after 3:00 pm (at specific locations)
Brekkie fans rejoice! Generously portioned cookies, cupcakes, danishes and other things your heart desires are now for the taking. Between them and Zov's, PWC is my personal favorite for treats. On the fence? There's always Crystal Court starting at 3:01pm.
9.1.09 - Update: The time at South Coast Plaza has been pushed back to 4pm. Guess an hour makes a difference.
When it comes to accessible dining options, they vary on this side of the bridge. Surfer fare at Wahoo's Fish Taco. Pseudo food court Signature Kitchen inside Macy*s Home Store. Upscale Japanese at Hamamori lounge. My midday cravings, however, gravitate towards sweeter, chewier delights. It is this hunger that brings me to Pacific Whey Cafe.
Previous PWC visits generally revolve around brekkie. Surprise, surprise. I've indulged in quite a few egg dishes and pastries at numerous locales. Newport Beach is tucked away in a neighborhood for its loyal clientele. Crystal Cove caters to al fresco shoppers. South Coast gets a fair share of those debating between Champagne French Bakery and Ruby's Diner. For a multi-location concept, this works well.
Since my Tuesday morning consists of PWC and chit chat, I did my due diligence and browsed their online menu for ideas. While pondering the griddle selections (lemon souffle cakes or heavenly hots?) I happenstanced upon a discovery.
All bakery items are half price everyday after 3:00 pm (at specific locations)
Brekkie fans rejoice! Generously portioned cookies, cupcakes, danishes and other things your heart desires are now for the taking. Between them and Zov's, PWC is my personal favorite for treats. On the fence? There's always Crystal Court starting at 3:01pm.
P.S. If you decide on brekkie, may I suggest the "Breakfast Your Whey". It allows you to customize an entree. Choices are either omelette, scramble, quesadilla, burrito or sandwich. Possible additions include tomatillo salsa, sweet bell peppers, goat cheese and turkey. Not for the frugal, pricing runs $1 per add-on. Good times.
9.1.09 - Update: The time at South Coast Plaza has been pushed back to 4pm. Guess an hour makes a difference.
South Coast Plaza
3333 Bear Street
Costa Mesa
714.641.9911
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