Author Archives: Cathy Thomas

Tweet Fifi Chao, much respected and beloved food writer for the Orange County Business Journal for more than three decades, recently passed away. In this photo, Fifi embraces her much-adored husband, Patrick. Some of Orange County’s best chefs gathered at … Continue reading →

Tweet It’s hard to believe that it could get any better because it was absolutely exquisite in the old spot.   When the news hit that the star culinary couple Amelia and Florent Marneau were uprooting their highly successful Marche … Continue reading →

Tweet Blueberry Betty is a one-dish wonder, easy to prepare and scrumptious to eat. Watch this quick how-to video and see just how quickly it comes together. When serving this for company, I assemble the dish before guests arrive. When … Continue reading →

Tweet   I’ve tasted some very-so-so blueberry pies. The fillings were a snooze, too sweet and a little mushy or sometimes too loose. Yes, some are gummy, others runny. My favorite recipe is from Cook’s Illustrated magazine, the periodical for … Continue reading →

Tweet A long-ago tale of rice and seafood … Thanks to pal Judy Shepard for the photo! I worried about the waiter. He risked life and limb to deliver my first taste of paella, Spain’s revered rice-based one-dish delicacy. In … Continue reading →

Tweet Chef Gardener Kathryn Agresto, owner of Native Soil Gardens, tends and oversees the 1,000 square foot garden next to Studio at Montage Laguna. Studio’s talented executive chef, Craig Strong,  is inspired by the garden, creating dishes that are rich … Continue reading →

Tweet Whimsy teams with artistry atop Michelle Bracken’s decorated cutout cookies. Themed to holidays, these impressive treats have become a kind of edible calendar for patrons at Zov’s Bistro and Bakery in Tustin, where Bracken is the longtime executive pastry … Continue reading →

Tweet Orange Coast Magazine’s restaurant critic Gretchen Kurz just named Mix Mix Kitchen Bar as “Restaurant of the Year.” Vision, talent and guts. That’s what it takes for a chef to leave a much respected restaurant to plunge into the … Continue reading →

Tweet When I was attending college in Los Angeles, downtown L.A. was a ghost town after dark or on weekends. Needless to say, that was a long time ago. A recent weekend spent downtown, gave me a new perspective. It … Continue reading →

Tweet I bet this isn’t your mama’s hash. Certainly not my mom’s hodgepodge of leftovers and pragmatic whatnots, an impromptu mix of last night’s meat scraps and vegetables from the bin. French-born Executive Chef Yvon Goetz creates a hash of … Continue reading →