Stonefire Presents: The Oscar Party Sweepstakes

Stonefire Presents: The Oscar Party Sweepstakes - Enter on Facebook!

Mahalo and Good Luck!

OC Food Diva

Valentine’s Day at the Lazy Dog Cafe

Since my first visit to Lazy Dog Café in Irvine, I’ve been a fan ever since. The Brea location just opened and it sits in the former Le Vie en Rose plot. The building is brand new and has a mountain lodge look to it with floor to ceiling glass façade to let the natural light in. If you have ever been to Big Bear, the architecture is very similar to the homes facing the lake.

On Valentine’s Day, Lazy Dog will be kicking off sweet menu specials, including a Sparkly Strawberry Sangria, as well as Surf & Turf and Passion Fish entrees that are sure to win extra points with that special someone.

Let’s take a look at the Valentine’s Day Special Menu:

• Sparkling Strawberry Sangria - Freixenet (an organic, sustainable sparkling wine), fresh strawberries, citrus juices ($7.50)
• Surf & Turf - Hickory-smoked, bacon-wrapped USDA Prime Coulotte Steak, Grilled Garlic-Herb Jumbo Shrimp Skewer, Mashed Potatoes, and Broccolini with Burgundy Wine Sauce and Citrus Cream Sauce ($21.95)
• Passion Fish & Champagne-Lump Crab Cream Sauce - Pan roasted Barramundi, Walnut Wild Rice, Sweet Pea Shoots with Champagne-Lump Crab Cream Sauce ($19.95)
• Butter Cake – From the new dessert menu, homemade butter cake topped with strawberry compote garnished with balsamic reduction and mint chiffonade finished with vanilla bean ice cream ($4.95)

They also have an extensive selection on their menu to choose from as well. Let’s take a peek:

Lazy Dog Burger is a charbroiled 1/2-pound beef patty, mayonnaise, our house-made savory onion relish, cheddar cheese, lettuce, tomato, pickle, red onion, atop a grilled soft potato bun. The burger was juicy and charbroiled to perfection. The bun was sturdy, yet spongy. The potato bread flavor was very apparent and added a great taste to the burger. The Cajun fries with chipotle ranch for dipping was awesome! If I had just the fries, I would be a happy camper! Thumbs up, way up!

To read more and see slideshow, please visit: http://www.examiner.com/review/valentine-s-day-at-the-lazy-dog-cafe

Mahalo,
OC Food Diva

Rubio’s® is spotlighting lighter, grilled seafood options

Rubio’s has been known for fish tacos and unique seafood dishes since 1983. In 2013, they are spotlighting fresh options from the grill. The recipes were developed by Ralph Rubio and his culinary team and include grilled sustainable Atlantic salmon and Pacific mahi mahi. Rubio’s practices sustainability when it comes to seafood.

Atlantic Salmon Plate is sustainable Atlantic salmon, grilled or house blackened on an authentic comal with a special garlic marinade and topped with fire-roasted corn with a pinch of ancho chile, creamy chipotle sauce and served with salad, rice, and beans. Salmon plate had a good portion of fish but would be better with mango salsa. The rice was a little bit crunchy and might be a little undercooked. The avocado salad and black beans were good.

 

 

To read more and see slideshow, please visit: http://www.examiner.com/review/rubio-s-is-spotlighting-lighter-grilled-seafood-options

Mahalo,

OC Food Diva

February 8th is National Girl Scout Cookie Day

It’s that time again! Girl Scouts across Orange County begin the annual tradition of selling those delectable cookies that you know and love. It’s not all about the cookies. The Girl Scout Cookie Program helps these girls build skills. According to a survey from the Girl Scout Research Institute, 85% learn money management by developing budgets, taking cookie orders, and handling customers’ money, 83% build business ethics,  80% learn goal setting, 77% improve decision making, and 75% develop people skills equals The 5 Skills Girls Learn in the Cookie Program. In 2012, 16,891 Orange County Girl Scouts sold more than 2.5 million boxes of cookies.

To read more and see slideshow, please visit: http://www.examiner.com/article/february-8th-is-national-girl-scout-cookie-day

The first 3 residents of Orange County, CA who answer these 5 questions correctly will win a FREE box of Girl Scout Cookies:

1. What is the new cookie flavor this year?
2. What is the top selling Girl Scout cookie flavor?
3. Name one of the 5 Skills Girls Learn
4. What is my favorite Girl Scout Cookie?
5. How many Girl Scouts are there in Orange County.

Please use the comment section below to submit your answers and GOOD LUCK!

Mahalo,

Chelsea

This Weekend: Madera Wine Trail’s 2013 Wine and Chocolate Weekend

The Madera Vintners Association’s family wineries present Madera Wine Trail’s Wine and Chocolate Weekend on February 9th and 10th. Sample a wide variety of local wines as you make your way through the wine trail. On this particular weekend, right before Valentine’s Day, the wineries will be pairing chocolate with some of their wines along with live music, local art, and delicious food.

The wineries participating are Birdstone Winery, Chateau Lasgoity Winery, CRU Wine Company, Fäsi Estate Winery, Ficklin Vineyards, Idle Hour Winery, Pacific Crest Winery, Papagni Wines, Quady Winery, San Joaquin Wine Company, Sumner Peck Ranch Winery, and Westbrook Wine Farm.

To read more, please visit: http://www.examiner.com/article/this-weekend-madera-wine-trail-s-2013-wine-and-chocolate-weekend

Mahalo,

OC Food Diva

Part One: The Slidebar in Fullerton, CA is debuting new rockin’ menu options

My first visit to The Slidebar was August 2011 and was amazed by food. This rockin’ kitchen pushes out some of the best comfort food and innovative dishes around. Check out my previous article to see what was and is cooking.

Here’s a preview of some dishes Chef Al will be rolling out of the kitchen!

Kale Salad is fresh kale, crisp apples, pecans, and bleu cheese crumbles tossed in balsamic vinaigrette. Jeremy loves this salad with seared ahi on top. The salad was vibrant and crisp. The pecans were candied and added a great flavor. Apples were sweet and crisp. Bleu cheese was perfectly paired with its creamy and punchy flavor. The balsamic vinaigrette was just right adding just the right amount of flavor. Thumbs up, way up!

To read more and see slideshow, please visit: http://www.examiner.com/review/part-one-the-slidebar-fullerton-ca-is-debuting-new-rockin-menu-options

Mahalo,

OC Food Diva

Blackmarket Bakery Hosts Grand Opening Fundraiser for Share Our Selves

See flyer below for more information:

Greenleaf Gourmet Chopshop offers high-quality, healthy cuisine in Costa Mesa, CA

In 2007, Chef Jonathan Rollo left the Patina Group to start his own restaurant combining what he has learned from his Mom, family, and friends as well as his travels around the world. An added dimension is his passion for sourcing local, organic ingredients for a fresh, healthier dining experience. In 2008, Executive Chef Kristi Ritchey, also formerly of The Patina Group, joined Chef Jonathan and opened the first Greenleaf location in Beverly Hills. She was the perfect executive chef for the job, losing 110 pounds within a year, following a healthier diet and exercise regimen. Since then, Greenleaf has added two locations, in Century City and, in April 2012, Costa Mesa. SoCal is the perfect place for such a restaurant concept. Greenleaf is situated on the up and coming bustling restaurant row on 17^th Street. Upon entering, the interior is very organic and rustic with wood-planked communal tables and adjustable bar stools, cozy wine bar, gourmet shop with local artisan products, and coffee/juice bar. The staff is dressed in working ranch attire, adding to the organic farm ambiance.

They have a large array of sides to choose from. Let’s take a look at some of them:

·         Quinoa Salad had the perfect combination of flavors and textures from the nutty almonds, sweet cranberries, and hearty quinoa. Thumbs up, way up!

·         Green Lentils tasted almost pickled and a little too sour for my taste, but might be great paired with something on the sweeter side to balance the flavor.

·         Yam, Walnuts, and Goat Cheese had a good combination of flavors and textures. The yams were naturally sweet with a soft, smooth texture. The walnuts were sweet and crunchy. The goat cheese was creamy with that unmistakable aroma at the back of the palate. Thumbs up!

To read more and see slideshow, please visit: http://www.examiner.com/review/greenleaf-gourmet-chopshop-offers-high-quality-healthy-cuisine-costa-mesa

Mahalo,

OC Food Diva

“101 Optimal Life Foods” by David Grotto is full of delicious ways to a balanced body & mind

David Grotto, RD, LDN is a registered dietician with over 20 years of clinical experience to help you live a healthier life. In Section One of his book, he shows how to incorporate optimal foods for what ails you – skin, circulation, pain, nervous system, excretory system, bones, and vision. David shares some statistics of the problem or disorder. He defines the problem or disorder and talks about the optimal life foods, supplements, and triggers for the problem at hand. A 3-day meal plan of the optimal food for each problem/disorder is provided at the end. Some of the menu items have a preparation time. I would suggest trying the meal plans on a weekend when you have time to fully prepare the menu. Some items can be made ahead of time, but some need to be made and eaten right away due to the fresh fruit and vegetables that are included in the recipes.

David has incorporated recipes from all over – from manufacturers to cookbooks to restaurants. Here are the five recipes I tried:

In the Beverages section, Apple-Soy Chai Latte, courtesy of SOYJOY, was very interesting. The flavor was wonderfully refreshing and yet wonderful for a cold winter’s day. The chai tea flavor was subtle, which was fine with me as I am not a big tea drinker. The one problem I found with this recipe is that adding the soy milk in the sauce pan caused the soy milk to break. I think I would add it separately after taken off the heat but before serving so the soy milk can retain its smooth creamy texture when drinking. I would definitely make this again with the revision step with the soy milk.

To read more and see slideshow, please visit: http://www.examiner.com/review/101-optimal-life-foods-is-full-of-delicious-ways-to-a-balanced-body-mind

Mahalo,

OC Food Diva

“Strawberry Recipes for Everyday” cookbook shows versatility of this amazing fruit

In 2011, the California Strawberry Commission published “Strawberry Recipes for Everyday” cookbook showcasing the versatility of this amazing fruit called the strawberry. One serving of eight strawberries has more vitamin C than an orange and is packed with beneficial antioxidants and nutrients including potassium, folate, and fiber. Strawberries are not only for dessert. They can be used in salads, sauces, and more. There are 6 sections – Breakfast, Appetizers & Snacks, Sweets, Main Courses, Salads, and Beverages. 

In the Breakfast section, I tried the Soufflé Omelet with Balsamic Strawberries. This soufflé omelet tasted more like a dessert. The eggs formed a soufflé like texture (fluffy) and flavor. This recipe also uses a mix of strawberries and balsamic vinegar. Use a fine, aged balsamic like Taste It!’s ChocolateBalsamic Vinegar. It is thick, sweet, and wonderful with fruit or drizzled on ice cream. The mix of fine, aged balsamic vinegar and fresh quartered California strawberries is a phenomenal combination. The prep time is a little longer than making a simple omelet, but well worth the effort. Thumbs up, way up!

To read more, see more recipes, and photo slideshow, please visit: http://www.examiner.com/article/strawberry-recipes-for-everyday-shows-versatility-of-this-amazing-fruit

Mahalo,

OC Food Diva

Top Food OMG Moments of 2012...

Here are my Top Food OMG Moments of 2012 (in order of occurrence):

• Pork Belly Bao, Great Bao (soon to be Fat Choy), Las Vegas, NV
• #32 Peppers & Mushroom Cheesesteak, POP'S Cheesesteaks, Las Vegas, NV
• Beowulf Bread Pudding, The Viking Truck, Orange County, CA
• Da Bomb, Mustache Mike's Italian Ice, Orange County, CA
• The Burger, The Home Skillet Truck, Orange County, CA
• Jalea, Inka Mama's, Foothill Ranch, CA
• Quesadilla de Tuetano, Taco Maria, Orange County, CA
• Oahu POG, Oahu Shave Ice and Ice Cream, Fullerton, CA
• Black Salted-Crusted Skirt Steak, Zimzala, Huntington Beach, CA
• Samosas, Kenyan Café and Cuisine, Anaheim, CA
• Octopus Salad, Andrei's, Irvine, CA
• Birria Taco, MexiKosher, Los Angeles, CA
• Salted Bourbon Caramels, Salted Caramel, Chicago, IL
• Buffalo Tartar, The Cellar, Fullerton, CA
• Green Corn Tamal, Border Grill Truck, Los Angeles, CA
• Poutine Sliders, The Gravy Train Poutinerie, Los Angeles, CA
• Chocolate Peanut Butter Mousse, Seasons 52, Costa Mesa, CA
• Saporoso, House of Balsamic, Lake Forest, CA
• Peanut Butter Cup, Tasti D-Lite, Tustin, CA
• Spicy Apple Bottoms, Crepes Bonaparte, Orange County, CA
• Tiny But Mighty Popcorn, Shellsburg, IA
• Potato Broccoli Pierogies, Sage Organic Vegan Bistro, Los Angeles, CA
• Foie Gras Trio, Chef Joe Youkhan's Tasting Spoon, Orange County, CA
• Yeah Burger, Engine Co. 28, Los Angeles, CA
• Salted Caramel Ice Cream, Sprinkles Ice Cream, Beverly Hills, CA
• White Proscuitto Pizza, Crust Gourmet Pizza Bar, Studio City, CA
• Lime EVOO, Taste It!, Fullerton, CA
• Nutty Professor, Bubba Sweets, Huntington Beach, CA
• Bruxie Burger, Bruxie, Chino Hills, CA
• Pork Rillette, Fred Elm, Los Angeles
• Orecchiette Diavolo, Soleto, Los Angeles, CA
• Secret Squirrel Cold Brew Coffee, Los Angeles, CA
• Grilled Octopus Taco, Taco Asylum, Costa Mesa, CA
• Dirty Agent with Rattlesnake Sausage Pizza, Apollonia's Pizzeria, Los Angeles, CA
• Brazen's Smoked Wings, Brazen BBQ, San Diego, CA
• Afrentina Taco, Mondo Taco, Los Angeles, CA

Hope you get to try some of these in 2013!

Mahalo,

OC Food Diva

Memphis Café turns Southern home cooking gourmet in Costa Mesa, CA

Dan Bradley, Diego Velasco and Andy Christenson decided to partner up and open their own restaurant in 1995. This restaurant really was built by their own hands – through the restoration of the old Kings Inn building all by themselves. They did a great job and almost 20 years later, they are still packing in the foodies. The exterior is simple, but when you pass through the doors, it becomes a 1950s vibe with dim lighting and vintage dining furnishings. The kitchen is small, but it efficiently pushes out amazing foods before your very eyes.

Let’s take a look at some popular staples:

Buttermilk Fried Chicken served with mashed potatoes, mustard greens, and surrounded by andouille country gravy. I have heard tales of this famous fried chicken and am honored to have finally tried it. The coating was perfect. The collard greens were the best I’ve ever had with a slight sweet flavor. The country gravy was creamy, buttery, and added a nice touch to the mashed potatoes and chicken. The gravy would also be good on buttermilk biscuits! Thumbs up, way up!

To read more and view slideshow, please visit: http://www.examiner.com/review/memphis-caf-turns-southern-home-cooking-gourmet-costa-mesa-ca

Mahalo,

OC Food Diva

Tangata, a hidden gem of sophisticated California cuisine in Santa Ana, CA

In 2000, Patina Restaurant Group took over management of the Bowers Museum of Cultural Art’s restaurant space and named it Tangata, meaning “mankind” in the Maori language of New Zealand. Tangata uses the farm to table concept with the menu changing slightly every 2-3 weeks. They also match the cuisine to the current exhibits inside of the Bowers Museum. Through January 6, “Faberge: Imperial Jeweler to the Tsars” is on exhibit, so the menu reflects some Russian food items.

Compressed Salad of Baby Arugula is topped with manchego cheese, Fuji apples, dates, candied walnuts and tossed in pistachio vinaigrette. This salad has a brilliant combination of flavors – bitter from the arugula, salty from the manchego, sweet from the apples and dates, smoky/sweet from the walnuts and pistachio vinaigrette. This was the most perfectly balanced salad I’ve ever had. Thumbs up, way up!

 

To read more and see slideshow, please visit: http://www.examiner.com/review/tangata-a-hidden-gem-of-sophisticated-california-cuisine-santa-ana-ca

Mahalo and Happy 2013!

OC Food Diva