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Showing posts from December, 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