Chef Oge Dalkden takes over the rockin’ kitchen at The Slidebar in Fullerton, CA

The Slidebar has always been about comfort food, until now. With all of the eclectic and upscale restaurants popping up in downtown Fullerton, The Slidebar needed to up their ante. Chef Oge Dalken, formerly of Chapter One The Modern Local, is transitioning to a food conscious direction with locally sourced ingredients and upscale creativity. Chef Oge has been all across the USA and has brought his knowledge of different regional cuisine to SoCal. You won’t believe what great changes he has made to the menu. I love The Slidebar, being the rocker chick that I am – remembering the days of hanging with the guys and listening to the new Megadeth or Metallica song on the radio or waiting in line at Ticketron (yes, the days before the Internet) and buying tickets for the next Motley Crüe concert.

Here’s a sampling of dishes Chef Oge has created:

Mini Black Dogs are mini Kobe beef dogs coated with Huitlacoche infused corn meal flour breading and served with a spicy chipotle dipping sauce. If you don’t know what Huitlacoche is, it is a prized fungus that grows on corn. I like to call it the “Mexican black truffle”. It has a truffle like flavor that lends itself well to the corn meal batter. The hot dogs are prime – juicy, flavorful, and have a snap to them like Pink’s Hot Dogs. This is one of the best corn dogs I have ever had. The dipping sauce has a nice flavor, but these corn dogs do not need it. They are great all on their own. This would also lend itself well to the line of craft beers The Slidebar has on tap. Rating: 5/5 stars

To read more and see slideshow, please visit: http://www.examiner.com/review/chef-oge-dalkden-takes-over-the-rockin-kitchen-at-the-slidebar-fullerton-ca

The First Annual Newport Beach Wine and Food Festival starts September 19, 2014

The festival buzz started on August 11, 2014 with a media preview of the chef line-up and wines to be had at the First Annual Newport Beach Wine and Food Festival. All of the chefs gave us a small-bite preview of the caliber they aim to show during the festival which starts on Friday, September 19 through Sunday, September 21, 2014. 

Techniques of world class chefs mixed with locally sourced produce, meats, and seafood from Orange County and the Pacific Ocean are bound to be an amazing collision of flavors and textures. To kick off the event on Friday, September 19 from 7pm to 11pm, a VIP launch party at RED O Restaurant Newport Beach will be hosted by Master Chef Rick Bayless. The evening will begin with a cocktail party sponsored by Casamigos and Duke Spirits, followed by a three-course meal hand selected by Chef Bayless and paired with a selection of fine Cherry Tart Wines. Items from the live and silent auction portion of the evening will benefit charity partners. 100% of net proceeds from the Festival and donations from the live and silent auction at the VIP launch party will benefit the following noteworthy OC charities:

• Project Hope Alliance: Orange County organization that strives to end homelessness for over 28,000 children.
• HOAG Hospital Foundation: The philanthropic arm to Newport Beach’s HOAG Hospital nationally recognized for raising more than $40M for healthcare causes.

To see the listing of events/line-up of restaurants and slideshow of the media event, please visit: http://www.examiner.com/article/the-first-annual-newport-beach-wine-and-food-festival-starts-september-19-2014

FLOE Lounge at the Irvine Marriott Hotel reveals modern coastal cuisine in Irvine, CA

In February 2014, the Irvine Marriott Hotel introduced an open venue for meeting, dining, and entertaining to the Orange County scene. By name, it is called FLOE Lounge. By experience, it is a blending of high-concept interior design with advanced technology and fine art. It has a boutique hotel feel, as the décor continues the guest experience through the front desk and lobby area. The décor also reflects the OC beach feel with a natural, soft color palette inspired by sand, ocean, and driftwood.

FLOE Lounge is headed by Executive Chef Adrian Hernandez. Chef Adrian is taking advantage of the great seasonality of SoCal and local farms to bring the farm-to-table concept to visitors and business travelers alike. The mixologists use locally grown herbs from Irvine’s Tanaka Farms. The culinary team even grows their own herbs and fresh leafy produce on patio deck walls right outside the restaurant.

Let’s take a look at the menu:

Parmesan & Chile Kale Chips are made with fresh Kale harvested daily from their outdoor herb wall and served with a fresh dusting of Romano and Parmesan cheese and crushed red pepper flakes. The chips were nicely seasoned with a little spicy kick. These would be great with a drink at the bar or as a crunchy appetizer. Rating: 4.5/5 stars

To read more and see slideshow, please visit: http://www.examiner.com/review/floe-lounge-at-the-irvine-marriott-hotel-reveals-modern-coastal-cuisine

Memory JAR’s heartfelt Butterfly Effect

On June 8, 2014, families all around Orange County gathered to be a part of Memory JAR’s The Butterfly Effect at Blondies Style in Tustin, CA to celebrate the memory of a loved one.

             

Blondies graciously donated their space to host this event and displayed beautiful OC fashion.

       

Reception drinks provided by St. Supéry Estate Vineyards & Winery.

       

      

 Butterflies decorated the event from the newly released grief packets to mini cupcakes. 

     

Butterflies were released for each passed love one in unison. 

The event ended with an auction of gift baskets to help fund Memory JAR’s events and services. 

We released one for my mom’s dad and the best grandpa on the planet, Hideharu Ogawa. My best memories of my grandpa were spending the summers in station wagon riding along with him on his calls – filling vending machines with candy and cigarettes (yes, the old days when cigarettes were in pull-tab vending machines) around Hilo. At the end, each grandchild got to choose one candy to eat later. When we got home, we played with the empty cardboard boxes, pushing each other around like we were in cars and then stacking them up to make forts. Also, being his first grandchild, I remember him rubbing my tummy to help me go to sleep.

For more information:
Memory JAR

Blondies Style
155 El Camino Real
Tustin, CA 92780
714.552.0423

St. Supéry Estate Vineyards & Winery 
8440 St. Helena Hwy
Rutherford, CA 94573
707.963.4507

Wild Horse Winery & Vineyards reigns the Year of the Horse

Wild Horse Winery, named for the wild mustangs that used to roam the hills above the vineyard, has been an icon since 1983 as California’s Central Coast luxury winery. California’s Central Coast is the largest American Viticultural (science, production, and study of grapes) Area with home to 360 wineries. Since Day 1, practicing sustainability has been a part of the process – weeding is done by their Barbados sheep and Floyd the llama, recycling winery wastewater for irrigation; planting covering crops to attract beneficial insects, control erosion, and increase nitrogen in the soil; mixing grape pomace (solid remains of grapes after pressing) with manure to produce high-quality compost; and providing homes for owls who patrol the vineyards for rodents and other pests.

2013 Viognier started with grapes from the Central Coast near Paso Robles. The 2013 growing season was 70% drier than average, yet temperatures and overall conditions were favorable. It produced a slightly higher than average crop with fruit from Wild Horse Estate, Nevarez, and Fralich. From bin to press, free-run juice was separated from the press fraction to maintain pH balance and avoid bitterness from the tannins. Fermented in tanks and transferred to neutral French oak barrels at 17° Brix to complete fermentation. The wine aged sur lie in neutral French oak for six months prior to blending and bottling. Tasting notes: Lychee, citrus, and stone fruit aromatics experienced; Peach flavor experienced on the front of the palate and lemon on the back end; Food pairing: Chicken and light pasta dishes. Rating: 3.6 out of 5 stars!

To read more and see slideshow, please visit: http://www.examiner.com/review/wild-horse-winery-vineyards-reigns-the-year-of-the-horse

Back to School: Squeez’Ems for the lunchbox

Squeez’Ems reusable food pouches are perfect food vehicle for the kids. They are easy to fill, clean and store. Squeez’Ems are great for yogurt, applesauce, smoothies, or any blended food or juices. Squeez'Ems are also BPA, PVC, and phthalate free. This is a great way to teach the kids about being earth-friendly as well - refillable, reusable, and recyclable. This will also allow you to buy in bulk and fill these up for school day lunches or snacks for a weekend road trip 

Photo courtesy of BooginHead

To read more and see smoothie recipe, please visit: http://www.examiner.com/review/back-to-school-squeez-ems-for-the-lunchbox

Road Trip: San Diego International Wine Show in Del Mar, CA

On April 26, 2014, we took a leisurely drive down to the DelMar Fairgrounds & Race Track for the San Diego International Wine Show. As we got off the 5 freeway, dark clouds loomed overhead. We arrived a little early and decide to hang out in the car . . . then the rain started. But, just like rain in Hawaii, it was gone just as fast as it came. We hoped the cloud coverage would stay as it would help keep it cooler for an outside event and even better, light diffusion for beautiful photography.

The San Diego International Wine Show took over The Paddocks which is set up like a beautiful courtyard, some of the wineries and artisans were in stalls where prized horses are kept in between races. Others were in tented stalls around the courtyard. Plus, there were tables and chairs to relax and enjoy the wines of your choice. The 17 Hands Restaurant served a limited menu and also housed the culinary demonstrations.

Let’s take a look at some of the wineries & culinary artisans:

Two Shepherds is owned by William Allen. William has a passion for wine – Rhône enthusiast and former wine writer/blogger. Two Shepherds began commercial production in 2010 and specializes in Rhone varieties like Grenache, Mourvèdre, and Roussane. 2012 Grenache Blanc is clean, crisp, bright, and slightly sweet. It would be perfectly paired with seafood linguini in either a light cream sauce or tossed in olive oil or shrimp or scallop scampi. 

To read more and see slideshow, please visit: http://www.examiner.com/review/road-trip-san-diego-international-wine-show-del-mar-ca