Bastille Day Menus, Double Chili Cheeseburgers and More
WEB-EXCLUSIVE: Find out what's new in Orange County food and dining.
|
On July 23, 2010, 5:30 p.m., Eno-Versity at The Ritz-Carlton, Laguna Niguel (949.240.2000, enowinerooms.com), will explore rosé wines from around the world. Learn about these crisp, fruity wines, often underrated and misunderstood, that make a perfect match with many grilled foods and picnic flavors. Cost is $35 per person.
On July 13, Bluewater Grill in Newport Beach (949.675.3474) and Tustin (714.258.3474), will have a specially themed tasting event featuring Maine lobster, Manila clams, fresh corn on the cob, baby red potatoes, and coleslaw, paired with hand-selected domestic white wines for the occasion. Resident chefs and seafood experts will be on hand at each restaurant to discuss the latest lobster and clambake preparation techniques, recipes and regional trends. Cost is $29.95. Reservations are encouraged. The limited-time meal is available at the Orange County Bluewater Grills throughout July only.
After our Fourth of July festivities, the French continue with Bastille Day on July 14. Chef Pascal Olhats will commemorate the storming of the Bastille at both Brasserie Pascal in Fashion Island and Tradition by Pascal on Bristol in Newport Beach (reservation line: 949.263.9400 or pascalnpb.com). Festivities begin July 14 at Brasserie Pascal with a month-long celebration of Pascal’s Summer Truffle Festival. It also marks the restaurant’s first anniversary at Fashion Island. Truffles appear in every dish of this four-course gourmet meal. Brush up on your French to enjoy black truffle consomme “en croute,” brouillade de truffes noires, poussin rotie aux truffes noires, or filet mignon en sauce Perigord or poisson demi-deuil, and salade de chevre frais et truffe noire. Cost is $55 per person, plus tax and gratuity. This exceptional truffle menu continues through August 14. On July 16 and July 17, 5:30-10 p.m., Tradition by Pascal will serve a four-course dinner accompanied by white Burgundy and red Rhone wines. The menu includes crudite a la Nicoise, cochonailles et pates, cassoulet Toulousain, grilled Cornish hen Provencale, grilled salmon steak, or entrecote followed by fromage and delices du patriole. Entertainment by accordionist Elsie. Cost is $65 per person. Reservations a must.
Chef Jason Travi, formerly of Fraiche in Culver City, is now at Mesa (714.557.6700, mesacostamesa.com) where he has revamped the food menu. Several leading new microbrews, on tap, have been added to the drinks list. Also new is the neighborhood-focused House Party ’til Sundown event. Each evening, until sunset, guests can enjoy complimentary passed small bites that showcase Travi’s new items. The interior cabanas have also been spruced up with the addition of Flask Service (no bottle required) and a full dinner menu. Guests simply make a reservation to enjoy this lounge area.
On Wednesdays only, Don The Beachcomber in Huntington Beach (562.592.1321 or donthebeachcomber.com) offers a Crab Special from 4-10 p.m., served in the dining room. Eight ounces of fresh snow crab, with a choice of sides, are priced at $14.99, or $10 more for a double portion. Visit online to see the full dinner menu.
On July 28, the next William-Sonoma Cookbook Club cooking class at William-Sonoma Crystal Cove (949.464.2168) and South Coast Plaza (714.751.1166) will use recipes from the new Rick Bayless's Fiesta At Rick’s: Fabulous Food for Great Times with Friends. Learn to make bacon and tomato guacamole, Oaxacan-style Spanish peanuts with chile and garlic, and brava rib steak with “lazy salsa.” Cost of the class is $75, and includes the cookbook. Space is limited and reservations are required. Bayless, a winner of Bravo’s “Top Chef Masters,” and renown for his interpretations of authentic Mexican and lighter California-style dishes, has recently opened Red O Restaurant on Melrose Avenue in Los Angeles (323.655.5009, redorestaurant.com).
Pizzeria Ortica (714.445.4900) has tapped Justin Miller as its new chef de cuisine. Miller, born and raised in Orange County, is a 2006 graduate of the Art Institute of California with an associate of science degree in Culinary Arts. Miller’s talents have been experienced at several Orange County restaurants, including The Balboa Bay Club. Miller was a line cook at the opening of Pizzeria Ortica and worked with Chef/Owner David Myers before his upgrade. He will oversee the Neapolitan-style pizzas made in a wood burning oven, house-made pastas and other regional Italian dishes.
On July 17, 11:30 a.m., Zov Karamardian of Zov’s in Tustin (714.838.8855, zovsbistro.com) invites you to be Greek For One Day! Yasou! when she teaches a cooking class on the most popular and delicious Greek dishes. The menu includes spanakopita, Greek salad, stuffed leg of lamb, skewered chicken kebob, and apricot coffee cake. The class is $75, and the number of students is limited. Zov’s Bistro in Tustin has introduced customized Shower Luncheon Packages for 25 guests priced at $25.95 per person (plus tax and gratuity.) The package includes passed hors d’oeuvres, entrees and a specially designed shower cake. Other amenities, such as a sparkling wine per person or for the entire event, and decorated shower cookie favors, are available at an additional cost. View the full menu at zovsbistro.com, or call the special events line at 714.838.8855 Ext. 21.
Five Crowns (949.760.0331) was a recipient of Wedding Wire 2010 Bride’s Choice Awards for its outstanding wedding ceremony and reception venues. The annual award highlights the best wedding professionals in each region as reviewed by brides and grooms who have utilized their services in the past year.
On July 24, 1 p.m., The Ecology Center (949.443.4223, theecologycenter.org) will teach a class on FIRE-Solar Oven Construction. Using only cardboard, newspaper, plastic wrap, and sunshine, students will construct fully functional solar ovens and enjoy a sample of some tasty, solar oven-baked goodies. Cost is $25, plus $10 for materials. Tickets are currently on sale for the Green Feast Dinner to be held September 11 at South Coast Farms in San Juan Capistrano. The chef lineup this year is Rich Mead of Sage Restaurant, Azmin Ghahreman of Sapphire Laguna and Justin Monson of Vine.
Haven Gastropub (714.221.0680), considered one of the most true-to-form gastropubs in the country, has opened in the heart of Old Towne Orange. Haven boasts 14 beers on draft, and more than 60 bottled craft beers. In addition, Haven has more than 50 specialty single-malt whiskeys, malt scotches and bourbons, and a worldy wine list, with nearly 50 wines by the glass. The food menu, old world European fare with a modern American twist, was created by Le Cordon Bleu-trained Greg Daniels, executive chef/partner. Hours are 11-2 a.m. daily.
A mid-summer, five-course wine dinner highlighting the wines of Levendi Estate & Winery of Napa Valley, will be featured at Antonello’s in South Coast Plaza Village on July 22, 6:30 p.m. For detailed information, please call the restaurant at 714.751.7153 or visit antonello.com.
Chipotle Mexican Grill has opened in The Bluffs at Bison and MacArthur Boulevard. The fast-food chain has gained recognition for its use of naturally raised pork, chicken and beef that have no added antibiotics or added hormones, and dairy products from cows that are not treated with synthetic hormones. By logging onto the website, chipotle.com, guests can download the Burritos by the Box order form to place an order of six or more burritos, plus sides and drinks. Orders are also accepted via fax and telephone.
Boudin Bakery in Costa Mesa (714.689.2253) and Irvine (949.222.9111), creators of the original San Francisco sourdough French bread, have added a Mediterranean Salad ($7.59) and Thai Chicken Salad ($7.79) to its menu. Boudin Bakeries are open for breakfast, lunch and dinner and offer catering and take-out.
King’s Hawaiian is celebrating its 60th year of bread baking. To honor this occasion, a special 60th anniversary edition recipe booklet, featuring its most popular dishes, including an early recipe for its famous French toast, can be downloaded online at kingshawaiian.com.
Wienerschnitzel, the world’s largest hot dog chain, has added a new juicy double chili cheeseburger and a double ultimate chili cheeseburger to its menu.
