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Showing posts from 2013

Greenleaf Gourmet Chopshop’s New Cocktail Menu in Costa Mesa, CA

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OC Food Diva: Leftover Creations

OC Food Diva: Leftover Creations: Here are some leftovers creations I made over the Thanksgiving holiday: Jalapeno Spam, Chopped Green Beans, and Egg Breakfast Tacos ...

Leftover Creations

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Here are some leftovers creations I made over the Thanksgiving holiday:

Jalapeno Spam, Chopped Green Beans, and Egg Breakfast Tacos
Hawaiian-Style Corned Beef Patty (made by my mom) with sunny side egg.
Quick Strawberry Shortcake - Pound cake, whipped cream, and sliced strawberries.


Scott’s Restaurant and Bar serves up Winter 2013 Crafted Cocktails in Costa Mesa, CA

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Giveaway: Veggie Grill serves 100% plant-based food in a casual atmosphere along the West Coast

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It started in 2006 when T.K. Pillan and Kevin Boylan formed a partnership to create a new restaurant that offered great-tasting, convenient, feel-good food. Along with Chief Foodie Ray White, they hoped to show people how delicious and enjoyable plant-based food could be when prepared correctly. Veggie Grill is also taking advantage of the fresh, local seasonal produce so entrees will always feature the freshest and most sustainable products available during any season. Keep reading and find out how you can win a free entrée from Veggie Grill!
Harvest Bowl is Field Roast sausage, herb-roasted veggies, super grains, porcinis, mushroom and miso gravy, and hemp seeds. The Field Roast sausage, even though it was vegetarian, had a familiar texture and sausage-like flavor. I loved the herb-roasted vegetables, but I think the root vegetables need to either be roasted separately or roasted longer as they were a bit undercooked. The rest of the vegetables (cauliflower, broccoli, and zucchini) w…

The 10th Annual San Diego Bay Wine & Food Festival: The Grand Tasting, Part 2

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Ready to read more about the San Diego Bay Wine & Food Festival’s The Grand Tasting!
Uptown Tavern, owned by the Verant Group, Robert Jones, and David Cohen, opened in 2012 with Chef Dana holding down the fort in the Hillcrest district of San Diego. They served Persimmon and Pineapple Halo Halo with condensed milk caramel, avocado ice cream and pistachios. OMG! Best Halo Halo ever! Avocado ice cream! Yes, avocado is a fruit and matched perfectly as a creamy, cool ice cream. The shaved ice added a contrasting texture. The persimmon and pineapple added a tangy, sweet, refreshing flavor. This was the best dessert item at the festival. Reserve your table today!
To read more and see slideshow, please visit: http://www.examiner.com/review/the-10th-annual-san-diego-bay-wine-food-festival-the-grand-tasting-part-2
Mahalo,
OC Food Diva

The 10th Annual San Diego Bay Wine and Food Festival: The Grand Tasting, Part 1

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Excitement was in the air as the VIP early entry started at 11:00am. With general admission starting at high noon, foodies and wine aficionados patiently waited with live music and perused food & wine magazines feeding their taste buds with anticipation. As high noon rolled around, people were clapping and cheering as the line started to move. With over 170 wine & spirit purveyors pouring over 700 different wines, there is no way to try them all. The trick is not to be overwhelmed and just pace yourself. Interspersed were 70 of San Diego's Top Chefs and over 30 gourmet food companies for you to nosh your way through.
Rubio's served up Regal Springs Blackened Tilapia Tacos. The slightly spicy flavor worked well with the tender, flaky tilapia. The creamy sauce added cool, refreshing flavor to the crispy cabbage. Lolailo Sangriagarnished with lime and mandarin orange was fruity and refreshing like adult punch. Rubio’s strives to offer seafood that is certified sustainable

Creekside Farms has the perfect gift for the special foodie in your life

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Carol and Larry Umbarger moved to a Monterey County ranch in 1969 to offer their children a rural upbringing and space for their seven horses. As their children grew older, the Umbargers were trying to figure out how to pay for their oldest children's college tuitions. In the 1980’s, they started to grow ornamental and culinary herbs. To help a Smith and Hawkins’ vendor meet a deadline, the Umbargers learned how to make herbal wreaths and the rest is history. Now, Creekside Farmsis featured in major catalogs such as Williams-Sonoma, Pottery Barn, and Harry and David.

To read more and see slideshow, please visit: http://www.examiner.com/review/creekside-farms-has-the-perfect-gift-for-the-special-foodie-your-life

Mahalo,

OC Food Diva

Heighten your senses with Ascendant Spirits in Buellton, CA

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