NEW Border Brunch with Unlimited Small Plates

See why variety is the spice of life with Border Grill Santa Monica’s NEW weekend Border Brunch, featuring unlimited small plates including Yucatan Egg Benedict, Bacon Jalapeño PBJ, Chorizo and Egg Taco, Coconut French Toast, Huevos Rancheros, Machaca Chilaquiles, Breakfast Enchilada, Guava Empanada, and many more.  This deliciously festive Border Brunch experience is only $29.99 per person and guests can add bottomless mimosas for just $6 more.  Or better yet sip on one of Border Grill’s award-winning margaritas, a spicy Bloody Maria, or a refreshing agua fresca.  An abbreviated lunch menu is available until 4 p.m. in addition to the Border Brunch.

Every Saturday and Sunday

11:30 a.m. to 3 p.m.

Abbreviated lunch menu available 11:30 a.m. to 4 p.m.

Border Grill Santa Monica

1445 4th St.

Santa Monica, CA 90401

310.451.1655

See flyer for more details: http://bordergrill.com/PDF/BGSM_Brunch_Flyer.pdf

Mahalo,

OC Food Diva

Terrible’s International Buffet has good food that won’t hurt your casino fund

A few blocks away from the Strip on the corner Flamingo Road and Paradise Road, Terrible’s Hotel & Casino is where the locals go for fun – gambling, watching sports in the sports book, and eating. Terrible’s International Buffet is an affordable buffet with lots of choices and daily themed dinners. The décor is very simple and reminds you of a coffee shop. The service is friendly and attentive.

Mondays has a Taste of Italy theme for dinner. Choice range from salads, appetizers, Italian sub sandwiches, soups, entrees like Osso Bucco Gremolata, pizza, carving station, and desserts.

To read more and see photo slideshow, please visit: http://www.examiner.com/review/terrible-s-international-buffet-has-good-food-that-won-t-hurt-your-casino-fund

Mahalo,

OC Food Diva

Crepes Bonaparte makes a stop on Eat St

Since my first taste of crepes from the Crepes Bonaparte truck (almost 2 years ago), I have been addicted to their crepes and their crepes alone. I’ve had them many places around Orange County and even as far away as Philadelphia (from an actual Frenchman) and I still can’t find any crepe that tastes as good as Crepes Bonaparte. It’s an art form which they display on their truck through the panoramic windows. Christian and Danielle have put together a great team - always friendly and sharply dressed in their white and black uniforms.

PCH is a crepe dressed with creamy peanut butter, freshly sliced banana, and Nutella. Wow! Elvis would be a happy man if he got to try this! The peanut butter and Nutella became slightly melty and luscious from the heat of the crepe griddle. One of my favorite flavor combinations is chocolate and peanut butter. There is nothing better! The bananas added a cool, almost custardy consistency to the mix. Perfectly executed dish! Thumbs up, way up!

To read more and see photo slideshow: http://www.examiner.com/review/crepes-bonaparte-makes-a-stop-on-eat-st

Tune in next Tuesday, July 24 for Crepes Bonaparte on Eat St on the Cooking Channel!

Mahalo,

OC Food Diva

Creekside Grille offers al fresco dining in Temecula, CA

Amidst the beautiful grounds of the Wilson Creek Winery, Creekside Grille offers al fresco dining so you soak up the surroundings. The restaurant is under a huge lattice covered patio with the beautiful courtyard in front and the vineyard in the back. The soft breeze rustles through with scents of from the vineyard, wine, and the food being created in the kitchen. Executive Chef Steve Stawinski brings 20 years of hospitality experience to Creekside Grille, Porter’s Prime Steakhouse and also former Chef de Cuisine for Hilton Hotels to name a few. Ready your taste buds as we start our culinary adventure!

Lamb Sliders are topped with local wild arugula and minted béarnaise. The lamb patties were grilled to perfection, juicy and lean. The brioche buns had the right amount of egg flavor and a spongy texture. But the minted béarnaise was too subtle and difficult to taste in the dish. The potato wedges were wonderful – crispy with a kettle chip flavor. Thumbs up!

To read more and see photo slideshow, please visit: http://www.examiner.com/review/creekside-grille-offers-al-fresco-dining-temecula-ca

Mahalo,

OC Food Diva

Wilson Creek Winery makes you feel like part of the family in Temecula, CA

It all started one day in 1996, when the Wilson family acquired a 20-acre winery. Their plan was simple: run a fun, family business producing great wines from the perfect climate and soil of the Temecula Valley. Since then, they have expanded operations to cover the range of wines from sparkling to whites to reds to dessert wines and the vineyard now covers over 70 acres. The task of finding out what your favorite wine is may be overwhelming, but Wilson Creek Winery wants you to have fun and be at home with them. The employees here are so nice and just love what they do here. You can see they have great pride in Wilson Creek Winery and the wines it produces. A great way to start your winery adventure is in the Tasting Room. This is the largest tasting room I have ever seen, more like a tasting warehouse. There is one bar in the Gift Shop but if you venture in further there are 5 more bars inside. There’s plenty of room so don’t be shy. Once you settle on a spot, a friendly employee will start asking you questions about what kinds of wines you like and help you through your adventure. Let’s take a look at some of the wines they were pouring:

2011 Reserve “Yes Dear” Chardonnay is seductive and complex. The flavors that you’ll experience are green apple, apricot and toasty butterscotch on the front end and vanilla and sweet oak on the back end. I can see this paired perfectly with shellfish like a scallop and shrimp scampi.

To read more and see photo slideshow, please visit: http://www.examiner.com/review/wilson-creek-winery-makes-you-feel-like-part-of-the-family-temecula-ca

Mahalo,

OC Food Diva

Tandoori Garden is serving up authentic North Indian cuisine in Anaheim, CA

Sid Gandhi opened Tandoori Garden in 2009 with an apprentice of Manjit Singh (Tandoori guru who owned the famous Tandoor A India in Playa Del Rey). Sid also has 13 years of restaurateur experience including owning a restaurant in Bombay, India. The scent of the Indian food simmering as you open the front doors is quite alluring. Once you come through the front door, you’re greeted and whisked to your table. Tandoori Gardens also has a huge event space for corporate meeting, parties, and weddings, which used to be the home of the Rose and Crown restaurant (I miss their prime rib).

Papadum is served with 2 different chutneys – the red one being fruity and sweet and the green one more savory with a spicy kick. I like to mix them together as the sweet and spicy work well together.

To read more and see slideshow of photos, please visit: http://www.examiner.com/review/tandoori-garden-is-serving-up-authentic-north-indian-cuisine-anaheim-ca

Mahalo,

OC Food Diva

Vote for your favorite Food Blogger in Orange County

Hi Foodie Friends!

Please vote for me as your favorite Food Blogger in Orange County:


http://www.goldenfoodieawards.com/vote

Mahalo,

OC Food Diva

50 Forks is a California bistro where culinary icons are born in Santa Ana, CA

50 Forks is the student-run restaurant in The International Culinary School at the Art Institute of California’s Santa Ana campus. Students rotate and work all positions in the front (serving and hosting) and back (kitchen) of the house as part of their final quarter before graduating. I wish I could have participated such a program. It would have prepared me well for the rigors and challenges of working in the restaurant industry. This experience gives every student the opportunity to learn the importance of each position and the different pressures involved. You’ll definitely be amazed at the students’ professionalism and creativity. Students also learn about farm to table and sustainability practices. Chef Daniel Mattos, Academic Director of Culinary Arts, has put together 5 stellar culinary course curriculums being offered at The International Culinary School: Baking & Pastry Associate of Science, Culinary Arts Associate of Science, Culinary Management Bachelor of Science, Art of Cooking Diploma, and Baking & Pastry Diploma.

Let’s take a peek at this seasonal menu:

Fresh baked bread, prepared on-site by student bakers, served with olive oil/balsamic vinegar and variety of sea salts.

To read more and see slideshow of photos, please visit: http://www.examiner.com/review/50-forks-is-a-california-bistro-where-culinary-icons-are-born-santa-ana-ca

Mahalo,

OC Food Diva

Lone Star Steakhouse is all about great food and genuine hospitality in Tustin, CA

The idea of Lone Star Steakhouse originated in North Carolina. In March 1992, the first location opened in Tampa, FL. The concept of a high-quality steak house with a comfortable and genuine atmosphere was so contagious, the Lone Star brand expanded across the country. There are currently 97 restaurants in operation today. The beauty of Lone Star is its ability to serve great hand-cut USDA steaks in a warm, inviting environment and creating memorable experiences. In February 1998, Lone Star Steakhouse in Tustin, CA opened its doors as the first franchise in Southern California. Executive Chef Stuart Rackham, with over 15 years of experience in the restaurant industry, has brought more than just great steaks and a roadhouse feel by upping the ante with crave-worthy food with distinctive and unique flavors.

Let’s take a look at some of my favorites and new items on the menu:

Your meal starts with a basket of rolls with honey butter. The rolls were golden brown on the outside and had a very soft, spongy interior. They were the kind of rolls you would expect at a country home before a family dinner. The honey butter was wonderful, creamy and just the right amount of sweetness. Thumbs up, way up!

To read more and see slideshow of food photos, please visit: http://www.examiner.com/review/lone-star-steakhouse-is-all-about-great-food-and-genuine-hospitality-tustin

Mahalo,

OC Food Diva

Savoy serves up California Modern cuisine with a European flair in Costa Mesa, CA

Don and Deedee Sodaro (also known for Sodaro Estate Winery in Napa, CA) took over the reins of this hotel property in 2010 and reopened as The Hotel Hanford. On July 24, 2011, under the culinary guidance of Chef David Fune, the Savoy Restaurant opened its doors to mesmerize guests and residents of Orange County. Chef David has a long career in the hotel food & beverage business from his days at the famed Hotel Del Coronado in San Diego and also rebranding Pechanga Resort & Casino’s culinary experience in Temecula. Using seasonal, local, fresh produce, Chef David now dazzles the palates of local foodies and travelers passing through Orange County.

Burrata-Citrus ‘Caprese’ is local citrus, lemon-pepper pearls, fennel sand, and citrus infused olive oil. This amuse bouche was creamy, tangy, and balanced. The bright, sweet oranges tamed the slight bitterness of the grapefruit for a beautiful finish. Beautiful presentation and perfectly executed! Thumbs up, way up!

To read more and see photos, please visit: http://www.examiner.com/review/savoy-serves-up-california-modern-cuisine-with-a-european-flair-costa-mesa

Mahalo,

OC Food Diva

Tasti D-Lite in Tustin, CA is a gem of a find in the frozen treat world

Tasti D-Lite is a household name. Just ask any New Yorker. Founded in 1987, Tasti D-Lite is known for fewer calories, less fat, and no guilt. With more than 100 flavors available, no one can be too picky for this joint.

On October 21, 2011, Bob and Patty Chick took on the challenge of opening the first Tasti D-Lite franchise in California and right in our backyard of Orange County. With Sonja Garnett managing the day-to-day operation, it’s a smooth sailing ship with friendly, attentive employees to guide you through the process. It’s a self-service bar with 8 rotating flavors ready to flow. The toppings bar has all of your favorite toppings from fresh fruit to candy to cookies. But wait, there’s more. Instead of choosing one of the rotating flavors, there is a huge list of custom blend flavors that they can mix up for you – categorized by calorie count. So you can choose just how “bad” you want to be. With a 4 oz. cup, you can decide from 70-100 calories. That’s just amazing!

Let’s take a look at some of the flavors:

To read more and see photos, please visit: http://www.examiner.com/review/tasti-d-lite-tustin-ca-is-a-gem-of-a-find-the-frozen-treat-world

Mahalo,

OC Food Diva