Browsing Articles Written by

Cathy Thomas

Chef Sergio Ortega’s Mushroom Tacos, A Star Among Many at Descanso

Uncategorized By June 20, 2019

Sergio Ortega, executive chef at Descanso in Costa Mesa joined me to show how to prepare irresistible mushroom-filled tacos adorned with crispy cheese. He combines boundless culinary passion with well-grounded skills, showcasing his mastery of classic Central Mexican cuisine in a tantalizing variety of street-inspired dishes. Menu items at this modern taqueria range from chicharrons with salsa to grilled white…

Restaurant of the Year: Chef Zach Geerson’s “Branzino Joy”

Uncategorized By May 7, 2019

Zach Geerson, executive chef at Journeyman’s Food and Drink in Fullerton, uses his talent to create dishes that are innovative and irresistible. With a firm footing in classic techniques mastered at The Culinary Institute of America at Hyde Park, he showcases alluring twists that bump up flavor and provide stunning presentations. Orange Coast Magazine named his restaurant “2019 Restaurant of…

Roasted Artichokes with Lemon Vinaigrette, Worth It!

Uncategorized By March 26, 2019

Roasting artichokes brings out their nutty, delicious flavor. The process isn’t open roasting, to my mind it is kind of a steaming in the oven, the halved olive oil-coated “arties” arranged cut-side down and covered with foil. I fell in love with them at TAPS Fish House and Brewery in Irvine. Executive chef Ryan Robertson does them to perfection –…

Chef Craig Strong Opens Ocean at Main in Laguna Beach

Uncategorized By December 17, 2018

Chef Chef Craig Strong opened Ocean at Main in Laguna Beach in October, fulfilling a long-time career dream to open his own restaurant. The location is 222 Ocean Avenue near Main Beach, and the 126-seat, 4,500-square-foot eatery is open daily for lunch and dinner (and now serves weekend brunch on Saturdays and Sundays, 10 to 3). Coming Full Circle…After nearly…

Luscious Korean-Style Ribs and Cucumber Salad from Chef Brian Huskey

Uncategorized By December 6, 2018

Brian Huskey, acclaimed OC chef-owner of two Tackle Box restaurants, shares the secrets of his luscious Korean ribs in my home kitchen. Korean ribs offer irresistible succulence. The well-marbled beef cut crosswise into thin meaty slabs caramelizes to perfection on the grill.  Dubbed “flaken ribs,” each chew yields a balance of sweet-soy-ginger soaked flavors. For decades I added 7-Up soda…