Apollonia’s Pizzeria serving up exquisite artisan pizzas in Los Angeles, CA

Justin De Leon, acclaimed photographer, wanted to try something different. In addition to his photographic skills, he has 25 years of pizza making experience. Why not combine visual imagery and pizza? On July 28, 2012, the ingredients of experience paid off with the opening of Apollonia’s Pizzeria. The interior is a visual experience along with a show of pizza dough tossing for the perfect pizza crust. This is pizza where you take your time to savor the scents of the yeasty dough and let your taste buds experience flavors of truly artisan pizza. Justin’s wife, Linda, is the perfect hostess and is always talking to the guests and making sure they are enjoying every minute of their pizzeria experience. They use locally grown ingredients from community farmer’s markets, neighborhood bakeries, and resident meat distributors.

Burning Sycamores are hot wings topped with roasted garlic, jalapeno, and pineapple. The wings were tender and just hot enough so you can taste the flavor of the chicken. The mix of jalapenos, pineapple, and roasted garlic was similar to a tropical salsa – sweet heat. It complemented the chicken perfectly. These have to be the best hot wings I have ever had! Thumbs up, way up!

To read more and see slideshow, please visit: http://www.examiner.com/review/apollonia-s-pizzeria-serving-up-exquisite-artisan-pizzas-los-angeles-ca

Mahalo!

OC Food Diva

Celebrate New Year’s Eve with Don Julio 1942

Tequila Don Julio 1942 is aged for a minimum of 2.5 years in American white-oak barrels. This Añejo is produced in small batches and reflects a sweet and complex aroma and hints of warm oak, pepper, and cinnamon flavors while being ultra smooth. It has a brilliant golden hue, rich, sweet aromas of caramel and toffee, and silky smooth character with a roasted agave, vanilla flavor with tropical fruit and spiced undertones.

Tequila Don Julio 1942 is an ultra-premium sipping tequila that is meant for celebrating the special occasions in life and New Year’s Eve makes the perfect holiday to celebrate the memories of 2012 and toast to good fortune in 2013. 1942 is best appreciated neat or on the rocks as well as mixed up in the ultimate drink to start the New Year, the 1942 Legendario. 

 

To view the recipe, please visit: http://www.examiner.com/article/celebrate-new-year-s-eve-with-don-julio-1942

Mahalo and Hau'oli Makahiki Hou!

OC Food Diva

 

Taco Asylum is where you mind goes wild over non-traditional gourmet tacos in Costa Mesa, CA

Taco Asylum is the spin-off from Haven Gastro Pub’s Chef Greg Daniels. Due to the huge popularity of his Short Rib Taco, it gave him the idea for a taco restaurant. In January 2011, this idea became what is known today as Taco Asylum (coming up on their 2 year anniversary next month). Think of the taco as a vehicle not the cuisine. The shape and form is Mexican, but the food inside is world cuisine. The flavors are authentic using fresh, humanely raised, sustainable meats and seafood, and products from local farmers and vendors wherever possible. The cuisine fits perfectly in The Camp. Also, Taco Asylum’s hot sauces are all made in house as well. With heat comes flavor as well so see which level you can take. Choose from the Red Savina, Honey Habanero, Roasted Jalapeno, Ghost Chili, and Trinidad Scorpion. Mix and match them to get the ultimate flavor rush. Just beware, some of these hot sauces will kick your ass and make you sweat so try a small drop first before drizzling over your tacos. My personal favorites are the Red Savina and Honey Habanero.

Grilled Octopus Taco is served on a flour tortilla with kalamata olives, oregano, feta, and tomatoes. The taco brings out the flavors of the Mediterranean. The octopus was tender, not chewy, and grilled to perfection. The components brought the flavor palate together from the salty, pickley kalamata olives, creamy, salty feta, sweet, tangy tomatoes, and just a touch of oregano. The Red Savina hot sauce paired well with this. Thumbs up, way up!

 

 

To read more and see slideshow, please visit: http://www.examiner.com/review/taco-asylum-is-where-you-mind-goes-wild-over-non-traditional-gourmet-tacos

 

Mahalo,

 

OC Food Diva

Skosh Monahan’s Steakhouse & Irish Pub where political minds feed their hunger in Costa Mesa, CA

Gary Monahan, current Costa Mesa Councilman, wanted to carry out his dad’s dream of owning a restaurant. In 2000, the dream became a reality with Skosh Monahan’s. A gathering place of many Orange County political minds, like Congressman Dana Rohrabacher and Assemblyman Allan Mansoor, after travelling back from their respective offices in Washington, DC or Sacramento, CA, they come for the food! Housed on Newport Boulevard with a view of the 55 freeway, Skosh Monahan’s exterior has the look of an office building, but once you get inside, it’s a very welcoming Irish pub, where everyone knows your name (like Cheers). With 15 plasma HDTVs adorning the bar area, there is plenty of room to spend with friends to root on your favorite team. Did I mention that they have 22 beers on tap! The dining room is modest and comfortable. The surprise is the food! It’s way more than just bar food and appetizers. You’ll see what I mean as you read on.

Irish Nachos are steak fries topped with melted cheese, bacon, and jalapenos. They were perfectly fried, crispy on the outside and tender on the inside. It was a different flavor with pickled jalapenos, carrots, and onion. They added a little Mexican flavor which is perfect for SoCal. The jalapenos had a kick to them, but added a nice flavor as well. Thumbs up!

 

To read more and see slideshow, please visit: http://www.examiner.com/review/skosh-monahan-s-steakhouse-irish-pub-where-political-minds-feed-their-hunger

Mahalo and Mele Kalikimaka!

OC Food Diva

 

Secret Squirrel Cold Brew Coffee on the loose in Los Angeles, CA

Trevor and Rebecca Smith are coffee connoisseurs. A few years ago, they tried cold brewing coffee at home using a Toddy (http://www.toddycafe.com/) Home Brewing System and never went back to conventional American coffee brewing ways. The cold-water brewing process extracts the natural flavors of coffee and leaves the bitter acids and oils behind, resulting in a bold, super-smooth taste. After years of experimentation with different coffee beans, timing, and filtration, October 2011 marked the birth of Secret Squirrel Cold Brew Coffee, 60% less acid than hot brewed coffee. The dark brown bottle gives it an old-fashioned and apothecary-like look to it, but also aids in keep any unwanted light out, like a good dark beer. The label is marked by their logo and includes a recipe to get you started.

To read more and see recipes, please visit: http://www.examiner.com/review/secret-squirrel-cold-brew-coffee-on-the-loose-los-angeles-ca

Mahalo and Mele Kalikimaka!

OC Food Diva

Soleto Trattoria and Pizza Bar offers Southern Italian food to Los Angeles, CA

Innovative Dining Group (IDG) wanted to add another restaurant to their growing portfolio – Sushi Roku and BOA Steakhouse to name a few. During a visit to Southern Italian, IDG fell in love with the food and wanted to share this cuisine. Named after a town in Southern Italy, Soleto Trattoria and Pizza Bar opened to the public in July 2012. The interior was chic-industrial with exposed beams, reclaimed wood floors, white wash brick walls - very warm and welcoming. You already know you in for a relaxing, no fuss good time. The service is very attentive and friendly.

Ricotta Bruschetta mixed with honey and topped with pink peppercorns. These morsels on the happy hour menu are scrumptious! They are almost like mini pre-desserts. The ricotta was super fine and creamy like goat cheese. Yet, the texture was a lot lighter than goat cheese. The peppercorn and honey played very well together. Thumbs up, way up!

To read more and see photos, please visit: http://www.examiner.com/review/soleto-trattoria-and-pizza-bar-offers-southern-italian-food-to-los-angeles-ca

Mahalo and Mele Kalikimaka!

OC Food Diva

Holiday Entertaining with Baileys & Ketel One

‘Tis the season to be jolly! This season, get your holiday celebration in the spirit with easy entertaining cocktails from Baileys^® Original Irish Cream and Ketel One^® Vodka.  Whether entertaining a large yuletide party or an intimate gathering of friends, spread the holiday cheer with the “Baileys Peppermint Cream” and the Ketel One “Old Fashioned.”

Baileys Irish Cream is a combination of premium quality Irish dairy cream, fine spirits, Irish whiskey, and a proprietary recipe of chocolate flavors. The cream comes from 38,000 top-bred Irish pasture-fed cows in Ireland producing the more than 220 million liters (58 million gallons) of fresh milk required to manufacture Baileys. The whiskey is supplied by a number of distilleries including The Old Bushmills Distillery and County Antrim. Their proprietary cocoa extract recipe lends the chocolate character and essence.

 

To see the recipes and see more photos, please visit: http://www.examiner.com/article/holiday-entertaining-with-baileys-ketel-one

Mahalo,

 

OC Food Diva

Apple Pie

My friend, Chris, made the best apple pie ever! It was perfect - flaky crust, texture of apples were just right - not too crunchy and not too mushy, and not overly sweet so you can relish in the fresh flavor of the apples.

Happy holidays!

Oc Food Diva

Holiday Entertaining with Johnnie Walker

Need some help with your holiday entertaining? Johnnie Walker Whisky Truffles will awe your guests with a luxurious bite of chocolate heaven. With origins from the 1870’s, Johnnie Walker Black Label is regarded by experts as the ultimate Scotch deluxe whisky. Black Label draws upon powerful west coast malts and subtle east coast flavors to create a unique blend with a smooth, deep, and complex character.

Try the recipe below at your next holiday party and awe your guests with these luxurious truffles.

Johnnie Walker Whisky Truffles

By Chef Dave Martin

Ingredients:

1 lb. good quality 72% cacao bittersweet chocolate (finely chopped) Vahlrona, Callebaut or Guittard

8 oz. heavy cream

2 oz. unsalted butter

1oz. Johnnie Walker Black Label

½ cup Hershey’s (American process cocoa)

Method:

Bring cream and butter to a heavy scald on stovetop in order to infuse the flavor of the Whiskey. In a non-reactive bowl, pour hot cream mixture over the fine bits of chocolate and stir with whisk without adding to much air while stirring. Add whiskey. Place in refrigerator to set-up for at least an hour or quick chill in the freezer, so that you can scoop small round truffles using scooper, then roll the chocolate confections in the cocoa mixture and set aside for service. Truffles can be kept in the refrigerator but should be tempered before service for at least 15 minutes to allow the flavor of the chocolate and whisky to bloom.

Yields about 48 - .5 oz. truffles

Looking for a unique gift idea? Johnnie Walker Blue Label, the rarest Scotch whisky available in the House of Walkerâ portfolio, offers its complimentary bottle engraving service in New York’s Grand Central Terminal this holiday season.  Personalization transforms this already rare bottle of whisky into a truly one-of-a-kind gift. Engraving takes only minutes, but the impression it will leave is lasting. Messages may be engraved on bottles of Blue Label (750 ml or 1.75L) of up to 45 characters in length in multiple languages including specific phrases in Chinese, Korean and Hindi. A handwritten option is also available. Consumers must be of legal drinking age to participate.  The product is not for sale at the studio, but may be purchased at retailers of Johnnie Walker around the city. Engraved bottles are also available for purchase online 1-877-Spirits.com 

Holidays are always fun when your invite Johnnie Walker!

For more information:

Johnnie Walker

BevMo! Holiday Beer Fest Los Angeles

If you’ve ever been in a BevMo!, the selections are endless from wines, liqueurs, spirits, mixers, and, of course, beer. How could you possible try them all and know which one you love? The BevMo! Holiday Beer Fest was the beer tasting event of the year showcasing 100+ of the best breweries in the world. Just like a wine tasting, they give you tastes of each of their holiday, seasonal, specialty beers, hard ciders, and craft sodas. If you find one you like, you could go back for more. If you didn’t like it, you could empty it in strategically placed buckets around the tasting areas. Golden Road Brewing was the host this year, located on “the other side of the tracks” in Glendale. Parking was a little sparse but when you found a space, you were on your way. Even with some scattered showers, most fest goers where there for one thing only, the taste of beer! A little rain was not going to dampen their spirits.

Let’s take a look at some of the breweries and their special brews:

Ass Kisser Hand Crafted Ales from San Jose, CA served their Smoked Porter with a smoky, caramel malt backbone with a medium hop bitterness. Tasting notes: dark ale; very smooth, robust flavor; bitter bite; hoppy flavor.

Karl Strauss Brewing Company from San Diego, CA served up their Big Barrel Double IPA made with imported New Zealand Nelson Sauvin hops which provides a vibrant tropical aroma, Warrior and Ahtanum hops which produce an assertive bitterness that stands out against a firm malt backbone. Tasting notes: wheat brew flavor; strong fruity nose; light bodied so you almost forget it is beer.

To read more and see photo slideshow, please visit: http://www.examiner.com/article/bevmo-holiday-beer-fest-los-angeles

Mahalo,

OC Food Diva



Warm up your winter wonderland with Zacapa Rum 23

With the change of season and Christmas songs playing where ever you go, winter is officially in full swing. After a long day in the cold weather, even if you are bundled up, sometimes you need something to warm you up from the inside.

Zacapa Rum is different from most rums. Like extra virgin olive oil, they use the concentrated first press of sugar cane, also known as virgin sugar cane honey. The rum slowly develops its flavor 7,544 feet above sea level in the highlands of Quetzaltenango, Guatamala at a place called The House Above the Clouds. The aging process is slowed due to the cool temperature and the flavor infusion is intensified by the lower atmospheric pressure. The rum is aged in Sistema Solera (a Spanish technique developed over 500 years ago to age sherry) where it blends rums of various ages in casks that once held American whiskey, sherry, and Pedro Ximenez wines. This blend of aromas and flavors from the casks are transferred to the maturing rum for a remarkable end result. Each bottle is adorned with a hand-woven petate band which is a royal Mayan symbol for the unity of time and space, earth, and sky.

To read more and see recipe, please visit: http://www.examiner.com/review/warm-up-your-winter-wonderland-with-zacapa-rum-23

Mahalo,

OC Food Diva