Restaurants

Duck Breast a la Pascal Perfect

Chefs, Cooking, Recipes, Restaurants By April 3, 2011

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…

Hail to Yvon Goetz’ Irresistible Halibut – See How

Chefs, Cooking, Recipes, Restaurants By March 14, 2011

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…

Irresistible Cookies Whether Dubbed Whoopie Pies or Moon Pies

Chefs, Cooking, Restaurants By February 25, 2011

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…

True Food Kitchen’s Winning Tuscan Kale Salad

Chefs, Cooking, Recipes, Restaurants By February 19, 2011

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…

2010 Best Restaurant Dishes

Cooking, Restaurants By January 1, 2011

Of course it’s crazy for me to think that I can whittle down my favorite-dish list. I’ve eaten at least a hundred new-to-me dishes in restaurants this year, rejoicing in concoctions that dazzled and comforted at the same time. But we all love lists, right? So here goes – in no particular order … Start with dessert. 1. Stonehill Tavern’s…

Put Leftover Risotto to Work!

Chefs, Cooking, Recipes, Restaurants By December 27, 2010

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…

Chefs Cry! Lucca’s American Salumi Just Too Good

Chefs, Cooking, Restaurants By December 16, 2010

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…

Ming Tsai shares secrets of his Mom's Famous Vinegar Shrimp

Chefs, Recipes, Restaurants By December 10, 2010

Chef Ming Tsai’s latest book is filled with quick and easy weeknight dishes that can be prepared in one pan. Most recipes are short enough to fit on one page and use relatively inexpensive ingredients. They produce delectable concoctions, often showcasing classic Asian fare tweaked with subtle trademark twists. He says that he sometimes “francophiles” a dish, using a smattering…