Does this photo make you drool? Ah, me too. As Executive Chef at Pelican Hill, Jean-Pierre Dubray overseas the Newport Beach resort’s Andrea at Pelican Hill, as well as the Coliseum Pool and Grill, Pelican Grill at Pelican Golf Club, plus room service for 128 villas and 204 bungalows. Not to forget pastry and bakery operations, and of course, catering…
Scallops and Creamy Cauliflower Puree, A Perfect Match. Easy, too.
Chefs, Cooking, Recipes, Restaurants, Videos
Chef-Restaurateur Pascal Olhats cooks duck breasts to perfection. He sears them stove-top, then finishes them off in the oven. Watch the video to see his secrets. During Timothy J. Clark’s watercolor exhibit at Sherman Gardens (through April 11), Pascal will be serving an irresistible duck breast dish as part of his art-fusion menu at Cafe Jardin.For the video shot in…
Yvon Goetz, Executive Chef at The Winery Restaurant in Tustin, makes cooking appear simple. It looks like he could do it blindfolded. He says his concoction of fresh fish with shellfish is a mainstay on the restaurant’s menu, but it is definitely easy enough to make at home. Really! The ambrosial mélange teams the seafood with roasted, oh-so-deep purple Peruvian…
OK, OC METRO! I’m flattered to be included in the 20 Women to Watch list. Not sure that I’m hotter the Betty White! But, here is what they had to say: First job:I taught kindergarten in Fountain Valley at Cox Elementary. Worst job: Selling cheap cologne door-to-door at Christmastime when I was 14. Biggest break: The Register let me write…
Michael Owens, Executive Pastry Chef at The Island Hotel in Newport Beach, shares his recipe and tips for making Moon Pies One of his most popular treats is one of the simplest. His Moon Pie Cookies, buttery marshmallow fluff-style filling sandwiched between dark chocolate cake-like discs, are impossible to resist. Some might argue that these rich cookies should be dubbed…
Nathan Coulon, former chef at True Food Kitchen at Fashion Island in Newport Beach, shared one of the restaurant’s signature dishes, a delectable salad that is so easy to prepare, it’s perfect to make at home. The restaurant’s menu is based on the principals of Dr. Andrew Weil’s anti-inflammatory diet and food pyramid. Nutrient dense kale, the focal point of…
Justin Miller, executive chef at Pizzeria Ortica in Costa Mesa, creates beautiful, market-inspired dishes that showcase his produce purchases. Most Wednesdays, he drives to Chino Farms in Rancho Santa Fe to buy seasonal fruit and vegetables for the restaurant’s menu. Chino Farms’ focus is on flavor, harvesting fruits and vegetables each day at the peak of ripeness. One of my…
SALUMI TEARS: Cathy Pavlos, chef-owner of LUCCA in Irvine, made some visiting Italian chefs cry. After they enjoyed a platter of glorious salumi, she told them it was American-made. They didn’t believe her. She brought out the proof. Two of them wept. Salt-curing and air-drying meats and sausages is a centuries-old artisanal tradition in Italy. But … American artisanal salumi…