Cup of Marrow
When Claudia Stubin decided to open Farm and Culture Co., she knew that her goal was not just to feed people. What interested Stubin more was nourishing them. Her newly opened SoCo outpost serves nutrient-dense bone broth cooked slowly with mirepoix fortified with tomato paste and deglazed with apple cider vinegar. The unctuous soup found a resurgence in popularity last year once Details magazine revealed that Kobe Bryant and the Lakers consume bone broth to repair their muscles and boost energy. The ancient Chinese broth, which tastes similar to drinking liquid bone marrow, gained a female following once news spread that the Paleo diet-friendly elixir acts as a natural skin rejuvenator.
Stubin serves not only bone broth by the cup. Working with chef Chad Sarno she has developed an array of fermented foods. She credits her Korean mother for introducing her to fermentation. Her diet growing up was supplemented with a nutritious mélange of fermented foods. Kimchi was a staple condiment at the dinner table and pickled daikon was always served alongside the Thanksgiving turkey. Over the years Stubin adapted her mother’s recipes and now with Sarno crafts locally produced small batches with seasonal ingredients.
Other health foods such as the vanilla bean yogurt sweetened with honey leaves a surprising carbonated tingle on your tongue. The sensation is similar to a thicker version of the yogurt drink kefir. Other bubbly offerings include Farm and Culture’s signature kombucha sodas served on tap.
Farm and Culture at SoCo, 3313 Hyland Ave., Costa Mesa, 949.535.2019 :: farmandculture.com
A taste of good-for-you
At True Food Kitchen, Fashion Island’s vegetarian-friendly lunch spot, the menu starts with Natural Refreshers that complement the eatery’s organic gluten-free spirits. The carrot-and-ginger-infused lemonade and matcha horchata made with almond milk, cinnamon, clove and vanilla are intended for more adventurous palates. But the honey lemonade sips smoothly and easily pairs with Prairie organic vodka or a shot of Buffalo Trace Bourbon. The appetizer to order is a platter of edamame dumplings, delicate handmade bundles stuffed with puréed edamame beans that swim in a light dashi-style broth flavored with white truffle oil.
True Food Kitchen at Fashion Island, 451 Newport Center Drive, Newport Beach, 949.644.2400 :: truefoodkitchen.com
Sustainable, Organic, Local
Juice bars abound in Orange County. So when Babette’s, a transplant from the tony Hamptons, ventured west last year, its loyal following in Newport Beach took notice.
Frequented for its open-air patio and fresh-pressed juices, the restaurant in the Crystal Cove Shopping Center supports several local and sustainable farms. Dishes change with the seasons and garnishes such as delicate micro greens and pasture-raised organic eggs are harvested nearby.
The juices range from a classic carrot and ginger blend to more complex green juices that include healthy portions of kale and cucumber. The refreshing smoothies exude a creamy finish which comes from Babette’s rich almond butter, coconut milk and organic yogurt.
Babette’s, 7962 E. Pacific Coast Highway, Newport Coast, 949.715.9915 :: babettesnewportbeach.com
