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Wednesday, October 7, 2015

World Food Championships starts on November 3, 2015 in Kissimmee, Florida

The excitement is growing as the World Food Championship starts in less than a month. Home cooks and professional chefs from around the world will meet and compete in the Ultimate Food Fight. You can join in as a spectator and also take part of events taking place during the Championships.

Here’s a look at what you can expect to see and do this year:

  • Get That Sizzle Going with Jodi Taffel, The Bacon Babe
  • So You Want to SousVide? with Eric Harland
  • Caliente! Devilish Shrimp! Camarones Diablo with Nancy Judd
  • Nature’s Sparkling Salad! with Heather Walker
  • Caviar is Nature’s Delicacy! with Jodi Taffel, The Bacon Babe
  • From Propane to Electric Bubba Has a Burger! with Andy Stenson of Bubba Burgers
  • Florida’s Finest Strawberries! with Laurie Figone
  • Sadler’s Smokehouse
  • Pantry Magic with Chef Israel Santiago
  • You Can Do ANYTHING Gluten-Free with Chef Linda Bonwill
  • Pickle Your Fancy with Chef Todd Fisher of Duda Farms
  • Off the Boat with Chef Josee Lanzi
  • Pie on the Grill with Chef Lance Toro
  • Nothing Better Than Buttered Pasta with Suzanne Clark and Challenge Butter
  • To Grill or Not to Grill – That is Never the Question! with William Smith
  • Put a Ribbon On It with Nancy Manlove
  • Topping It Off with Amy Freeze
  • Vegetable Spectacle with Chef Todd Fisher of Duda Farms


  • Cooking Like a Champ
  • Family Food Fun
  • Que School
  • Food Fight Night
  • Champions VIF Club
  • Food Champ Judging Class
  • World Chili Fest – People’s Choice
  • Grand Tasting
  • World Cocktail Experience
  • Mixology 101
  • World Food Championships
  • World Chef Challenge

  • The Margarita
  • The Manhattan
  • The Julep
  • Stirring vs. Shaking
  • Sangria & Other Wine Based Cocktails
  • Brandy
  • Mojito
  • Martini
  • Old-Fashioned
  • Aperitif Wine
  • Gin
  • Floridita
  • Daiquiri
  • Smash
  • Whiskies of the World
  • Bitters
  • Tequila and Mexcal
  • And more…

Competitions in the Kenmore Kitchen Area and with a prize purse of $300,000:

  • World Barbeque Championship
  • World Open Chili Championship
  • World Burger Championship
  • World Dessert Championship
  • World Sandwich Championship
  • World Bacon Championship
  • World Recipe Championship
  • World Pasta Championship
  • World Seafood Championship
  • World Chef Challenge

IMPORTANT: Free events require a ticket and will reserve your spot at each event space. Visit the Tickets  page for more information to help you plan accordingly.

For more information:
Kissimmee, FL
November 3-10, 2015

Saturday, October 3, 2015

Savannah Chop House’s fall menu includes favorites from the summer in Laguna Niguel, California

Savannah Chop House recently changed to their fall menu and incorporated some of the summer menu items due to our long SoCal summer. Executive Chef Chris Tzorin has creatively innovated the menu during his tenure with American regional cooking including steaks, chops, seafood, and Southern specialties. The interior is reminiscent of a vintage steakhouse with dark wood, overstuffed booths, and soft lighting.

Seared Sonoma County Foie Gras ($22) is layered atop nectarine, cheese toast, and honey gastrique. The foie gras was seared perfectly while maintaining a soft, creamy, velvety interior. The foie gras flavor worked well with the nectarine and honey gastrique – creamy, sweet, and tangy balance. Rating: 4.5/5

Watermelon Beet Salad ($10) is made with a mixed green blend, candied pecans, goat cheese, and herbal vinaigrette. The vinaigrette was refreshing and had a good mix of flavors that balanced with the sweetness of the watermelon and beets. Rating: 3.8/5

Caesar Salad ($7) is made with croutons, fried capers, parmesan, and house Caesar dressing. This was a very light salad. The dressing could definitely use a punch of anchovy flavor. The saltiness would make the flavors pop more. This is a great starter if you plan on ordering a steak. Rating: 3.3/5

Southern Chopped Salad ($8) is topped with tomato, corn, egg, bacon, avocado, red onion, and tossed in sherry vinaigrette. The salad was refreshingly light. The lettuce was crisp with bright, colorful, and appetizing presentation. The flavors also worked well together from the sweet corn, salty bacon, creamy avocado, and zingy onion. Rating: 3.5/5

Voodoo Flat Iron ($26) is atop jalapeno cheddar scalloped potatoes, creole sauce, and topped with Cajun succotash. The steak was perfectly grilled to rare and cut like butter. The jalapeno cheddar scalloped potatoes were cheesy with a little spicy kick. The Cajun succotash was bright and refreshing with crunchy texture from the bell peppers. The creole sauce was fantastic! This sauce would work great with other dishes as well like a shrimp creole atop cheese grits or crawfish étouffée atop white rice. Rating: 5/5

Barbeque Ribs (special from the old menu) are cured baby back ribs, slow-cooked in their own juices, slathered with house BBQ sauce and served with slaw and fries. The ribs were tender and cleanly pulled away from the bone. The meat was seasoned well, but the BBQ sauce too tomatoey. Spicy, sweet, and/or smoky would work better. The fries were a little overdone, but crisp on the outside and tender on the inside. The coleslaw was seasoned differently with paprika which is nice change, but it could be a little creamier. Rating: 3.5/5

Strawberry Short Cake ($9) is made with warm vanilla cake, fresh strawberries, and topped with whipped cream. This dessert was reminiscent of Twinkies but topped with strawberries. It was a light finale to the meal. Rating: 3.5/5

Warm Flourless Chocolate Cake ($9) is topped with vanilla bean ice cream and chocolate sauce. The cake had a rich chocolate flavor with a soufflé-like interior - soft & gooey. The outside was almost caramelized with a chewy, sticky texture like caramel. Rating: 4.3/5

Brioche Apple Bread Pudding ($9) is made with brioche, vanilla bean custard, apples, caramel, and topped with vanilla ice cream and whipped cream. The brioche gave the bread pudding a luxurious custardy texture. The apple added a subtle flavor and sweetness. The vanilla ice cream and whipped cream added a nice creaminess. Rating: 4.8/5

Visit this October to take advantage of Laguna Niguel Restaurant Month. See below for more details.

Atmosphere: 5 out of 5 stars
Décor: 5 out of 5 stars
Service: 5 out of 5 stars
Food: 4 out of 5 stars


  • Laguna Niguel Restaurant Month throughout the month of October 2015 - $25 3-Course Pre-Fixe Menu: Choice of Warm Arugula Salad (corn, tomatoes, bell peppers, mozzarella cheese, crispy leeks, pork belly vinaigrette) or Classic Caesar Salad; Choice of Brick Chicken (citrus herb marinade, mixed roasted fall root vegetables, demi glaze), Basa Sole (risotto cake, sautéed spinach, papaya relish, buerre blanc), or Voodoo Flat Iron (citrus herb marinade, mixed roasted fall root vegetables, demi glaze); Laguna Niguel Fall Harvest dessert (warm pumpkin pie puree, candied pumpkin seeds, pie crust crumbles).
  • Looking for a place to have an event like a bridal shower, baby shower, banquet, or company holiday party? Contact Anne Lynn to plan your next event!

For more information:
Savannah Chop House
32441 Golden Lantern
Laguna Niguel, CA 92677
Hours: Sunday through Monday from 5 PM to 9 PM; Tuesday through Thursday from 5 PM to 10 PM; Friday and Saturday from 5 PM to 11 PM

Savannah Chop House Menu, Reviews, Photos, Location and Info - Zomato