Provisions Market, a unique conglomerate of favorite things to eat and drink, has opened in Old Towne Orange (provisionsmarkets.com). Brought to you by partners Greg Daniels, Wil Dee and Ace Patel of the Haven Collective (havengastropub.com), the new venture is an appealing, rustic-styled space that houses classic deli items and prepared foods (overseen by Daniels), more than 60 cheeses and retail products from local artisan partners, including B. Toffee, Valenza Chocolates, OC Baking Company, Blackmarket Bakery, Sidecar Doughnuts, Little Stinker Clothing, and soon, Portola Coffee Lab. The wine shop features an extensive collection of select wines and 200 bottled craft beers available for retail purchase. More than 20 wines by the glass, and 30 rotating beers on tap can be enjoyed in a designated bar area. Provisions opens daily at 10 a.m.
Summer means Negroni specials at Pizzeria Ortica (714.445.4900, pizzeriaortica.com). Bartenders are stirring up eight variations of the classic Negroni. The unique concoctions include the Ortica Flower, made with green chartreuse, St. Germaine, Peychauds bitters, Angostura bitters, and a cucumber slice; the Negroni Balsamico with tequila, aperol, Campari, nonino, and reduced balsamic vinegar paint around the rim; and the Carciofo Affumicato (smoked artichoke), a real kicker made with bourbon, cynar, Vida mescal, Disaronno, and oregano. Negronis are priced at $12 each.
Two weeks are left to enjoy Slapfish Restaurant’s Summer of Sustainability specials (714.963.3900, slapfishrestaurant.com). Featured July 1-July 7, is Copper River Salmon Hand Pie. Wrapped in phyllo, the salmon is stuffed with avocado, chiles and topped with tomatillo sauce. The week of July 8-14, enjoy delicious baked Carlsbad Luna Oysters with wild mushroom and bacon stuffing and herb crust.
Summer Cooking Classes: On July 3, 11:30 a.m., Savannah Chop House chefs Chris and Manny will teach a grilling class from drinks to the main dish. Begin with a grilled pineapple margarita and grilled vegetables with a balsamic glaze. Move on to grilling salmon, New York steak and teriyaki chicken. The chefs will also discuss grilling basics – utensils, oils and sprays – how to prevent overcooking and over-charring, how to make white rice on a grill and more. For details, visit savannahchophouse.net. Cost of the class is $35. To reserve a spot, call 949.493.7107.
Surfas Culinary District, Orange County, presents Summer on the Grill, July 1, 5:30-8:30 p.m. Grilled pork tenderloin with ancho-honey barbecue sauce is the star entree, but the menu includes many more foods. On July 15, 5:30-8:30 p.m., the class is on Tips and Techniques: Working with Chocolate. Learn to temper chocolate, create ganache and truffles, and simplify chocolate soufflés. Many tastings included. On July 21, 12-3 p.m., the Farm to Table class includes making several light dishes for summer from soup to dessert. Classes are $65 each and limited to 10 students. Registration is required by calling 714.453.2665, or online at surfasonline.com/events.
Tuesday night Martini Tastings are back at The Ritz Restaurant & Garden (949.720.1800, ritzrestaurant.com). Held in the Garden from 5-7 p.m., steel drums kick off the entertainment, 4:30-6:30 p.m., followed by the Baker Boys, 6:30-10:30 p.m. Arthur’s Famous Barbecue is set up with special barbecue favorites, in addition to the regular menu. Reservations highly recommended.
July 11, 5-8 p.m., is Yappy Hour, the monthly gathering for canines and their companions on the Dana Lawn at The Ritz-Carlton, Laguna Niguel (ritzcarlton.com/lagunayappyhour). Dogs of all shapes and sizes are invited to party with other pups, and enjoy house-made biscuits and water, while companions can purchase cocktails and appetizers, with a portion of the proceeds going to support the Friends of Orange County’s Homeless Pets.
July 21st is a Parrot Sunday at Bayside Restaurant (949.721.1222, baysiderestaurant.com). On this special Sunday, entertainment is provided by Mark Wood & The Parrot Head Band Duet. A three-course, free-flowing Champagne Brunch is offered for $29.95, as well as the regular lunch menu. Currently on display throughout the restaurant is the solo exhibit of both floral and figurative works by Russian artist Larissa Morais (Studio Gallery, 949.851.9181, studiogallery.net).
In September 2013, Executive Chef Deborah Schneider and the team behind SOL Mexican Cocina, plan to open Solita Tacos & Margaritas in the Bella Terra in Huntington Beach. An open, oak-fired Santa Maria-type grill and smoker will be the mainstay for the preparation of the unique Baja-style cuisine that Schneider has made so popular at SOL Cocina Newport Beach (949.675.9800).
Executive Chef Raj Dixit of Stonehill Tavern at the St. Regis Monarch Beach resort (949.234.3318) has revamped the menu from the canapés to the tastings, and is showcasing dishes guests have never seen or tasted before. The chef will introduce not-so-common vegetables from local farmers, while the summer tasting menu takes on a new spin of old classics. The regular dinner menu has added “a butcher cut of the day.”
Sprinkles Ice Cream Shop (949.718.9400, sprinkles.com) has opened at the Corona del Mar Plaza, just steps away from its sister store, Sprinkles Cupcakes. The ice cream is handcrafted, dense and creamy with an intense flavor served in a crisp red velvet cone. The store is open until midnight.
