The admission to this event was provided by Hoag Summer Fest but
the opinions expressed here are my own.
This
was my first time experiencing the Hoag Summer Fest (formerly known as Hoag
Summer Classic). Although it was a hot day, the sun setting in the west, the sea
breeze coming from Newport’s back bay, shaded seating, and lots of cold
beverages on hand helped keep it enjoyable for all. Being an event planner, I
appreciated all the thought that went into planning this event and after 30
years, they have it down pat. Even when it was at the peak busy time, there weren’t
any super long lines for any of the food or beverage stations and the layout kept
attendees from crowding in any one space.
Congratulations
to Hoag Hospital Foundation for raising over $261,000 at this year’s event!
“For
31 years, this event has not only served as a way to benefit Hoag and health
care in our community but also to bring the community together for a night of
fantastic food, fun and entertainment,” said Flynn A. Andrizzi, Ph.D.,
president of Hoag Hospital Foundation. “We are incredibly grateful for our
community partners who have helped shape Hoag into what it is today and are
also helping to determine what Hoag evolves into tomorrow.”
Here
are some of my favorite bites and creative presentations (there are even more
on the YouTube video above):
Bayside Restaurant’s Pepper Crusted
Ahi Tuna atop couscous with mini peppers, tomato, olive, red onion, arugula,
and white balsamic
Ho Sum Bistro’s Minced Chicken Lettuce Wrap
(minced chicken stir-fired in light brown sauce and served with crispy rice
noodles and crisp iceberg lettuce)
Hopefully, the YouTube video and these photos help
you make plans for next year’s event. Remember, every dollar you spend on
admission and donations continues the great healthcare that Hoag provides in
Orange County.
The cookbook
and produce in this post were provided by Melissa’s Produce but the opinions
expressed here are my own.
For years, Melissa’s Produce has been opening
my eyes to different fruits, vegetables, and spices from all around the world. While
they teach us about seasonality, freshness, and health benefits, I find it amazing
how cookbook authors, home cooks, and chefs utilize produce in their everyday
life whether it is in the back of the house preparing food for guests or in
their home kitchen preparing meals for their families. Melissa’s 50 Best Plants on the Planet is not only a cookbook, but
it is also a reference book showcasing the most nutrient-dense fruits and vegetables.
With
150 recipes to choose from, I just used my initials to pare down the choices.
For the letter “C”, I chose Soba Noodles with Cucumbers, Shrimp, and
Miso-Cilantro Sauce. This recipe focuses on cilantro – sometimes referred to as
Chinese parsley or coriander. Being a SoCal local and of Asian descent, cilantro
is a household ingredient for garnishing tacos, making pesto (see my World Food
Championship Fiesta Chicken Chile Soup recipe), and adding flavor to
pho. In the Soba Noodle recipe, it takes on Asian flavors with umami miso and
nutty buckwheat from the soba noodles. For my taste, I loved the lime wedge garnish
for serving as it adds a nice acidic balance to the dish.
Health Tip: Ounce for ounce,
cilantro contains more nutrition than many other leafy greens – contains folate,
vitamin A, vitamin K, vitamin B. Known ancient herbal remedy for cleansing the
blood, boosting anti-anxiety, and aiding in digestion. Cilantro leaves have
shown strong antibacterial activity against dangerous microbes. Recently, it
has shown the ability to trigger insulin release by leveling blood sugar. (Referenced
from Page 117.)
Soba Noodles
with Cucumbers, Shrimp, and Miso-Cilantro Sauce
In a food
processor fitted with a metal blade, with the machine running, add the garlic
and ginger and mince. Add the cilantro and pulse until it is chopped. Add the
miso, vinegar, and hot sauce. Process until everything is blended, scraping
down the sides if needed. Set aside.
Bring a large
pot of salted water to boil on high heat. Add the noodles. Cook until they are al
dente (following the package directions). Drain and rinse the noodles with cold
water. Drain well, shaking the colander to remove as much water as possible.
In a large
bowl, combine the noodles and miso mixture. Add the onions, cucumber, and
shrimp. Toss gently. Taste and adjust the seasonings as needed. Serve with lime
wedges.
Meatless
Alternative: Omit the shrimp.
Cook’s Note: Miso is often
classified by color. In general, dark red miso (really reddish brown) is aged
longer than white or light yellow miso and has a heartier, stronger flavor and
fragrance. Light miso and yellow miso have a milder flavor and more delicate aroma.
For
M, I chose Mâche and Beet Salad Platter. This recipe focuses on mâche – also known
as Lamb’s Lettuce, Field Lettuce, and Corn Salad. The small spoon-shaped leaves
grow in a cluster with bright green color, tender and delicate texture, and
pronounced sweetness & subtle nuttiness. I had never heard of mâche before
and was very eager to try it. I love beets so I knew this would be right up my
alley. To save some time, you can find beets already steamed and peeled from
Melissa’s Produce – Steamed Baby
Beets and Peeled,
Steamed, & Cubed Golden Beets. I think the only thing I would
add to this platter would be crumbled goat cheese or feta cheese to add a
creamy element to pair with the sweetness of the beets and the acidity from the
lemon and lime juices in the dressing.
Health
Tip: Mâche is packed with dietary potassium, about the double the amount
compared to other lettuces. A 3-ounce portion has almost 25% of the daily
requirement. Mâche is a good source of manganese which is a nitrogen
neutralizer and vegetarian omega-3 fatty acids which promote cognitive function
and heart health as well as protecting against cancer and birth defects. It can
also relieve symptoms of diabetes, arthritis, and depression. (Referenced from
Page 203.)
1
large lemon, zested and juiced (see Cook’s Note)
1
lime, zested and juiced
1½
tablespoons honey
1
teaspoon Dijon mustard
Salt
Freshly
ground black pepper
½
cup extra-virgin olive oil
5
cups mâche
1.Preheat the
oven to 400 degrees F. Wash the beets thoroughly in cold water. Wrap the wet
beets 3 or 4 to a packet in heavy-duty aluminum foil. Place the packets in a
single layer on a rimmed baking sheet. Roast until they are fork tender, 30 to
60 minutes, depending on their size. When cool enough to handle, slip off the
peels and cut off the stems. Cut the beets into ½-inch chunks. Place each color
of beets in a separate bowl.
2.In a bowl or
measuring cup with a handle, whisk together the juices, zests, honey, and mustard,
and season with salt and pepper. Add the oil in a thin stream, whisking
constantly. Pour one-third of the vinaigrette over each color of beets and gently
toss.
3.Place the mâche
in a bowl. Toss it with the remaining vinaigrette.
4.Taste the beets
and adjust the seasoning if needed. On a rectangular or oval platter, arrange
the red beets at one end and the yellow beets at the opposite end. Place the mâche
in the center. Serve.
Cook’s Note: Always
remove zest from citrus before juicing.
It
is amazing how you can combine nutrient-dense fruits and vegetables together
with or without meat or dairy to make healthy and flavorful meals. Buy your
copy of Melissa’s
50 Best Plants on the Planet today!
For
more information:
Melissa’s 50 Best Plants on the Planet by Cathy Thomas
