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Restaurants

Moulin’s Croque Madame, Extraordinaire

 Mais Oui, Ham and Eggs are More Than Breakfast Oozing with melted Gruyere cheese-spiked béchamel sauce layered with thin-cut Parisian ham, the croque monsieur sandwich has been the menu star at French cafes for over 100 years. When a sunny-side egg is added atop the warm treat, it’s dubbed “croque madame,” the gender-change name fueled by the egg garnish. Seemingly…

Full-Fat Leads the Way, Yogurt Fans

FULL-FAT yogurt is a game changer. Thicker, creamier, and more alluring, its luxurious texture and flavor  … enables it to masquerade as ice cream or sour cream, the plain unflavored style edging out more complicated savory toppings on dishes such as couscous, pureed soups or spicy braised chicken. Yogurt-based marinades make meat tender, juicy and beautifully browned. Sales of full-fat…

Pumping Up Roasted Vegetables – Chef Jeffrey Boullt, SOCIAL in Costa Mesa, Masters Veg

 Roasted Vegetables with French Feta and Meyer Lemon Salsa Verde I ate his Kurobuta pig head, carnitas style with warm tortillas and assorted sauces. The experience was a combination of sublime enjoyment and suppressed jitters, an off-the-beaten path encounter that made me perch on the edge of my seat. Jeffrey Boullt isn’t menu timid. The executive chef at SOCIAL, a…

Retired Ice Hockey Star- Restaurateur, Teemu Selanne Grills and Thrills At Home – Dinosaur Bones

The allure of grilling seems obvious, especially when it comes to meat cookery. The taming of flame and smoke has a primordial vibe, the welcome challenge of creating scrumptious flavor and texture while conquering flare-ups, cool downs or interruptions. For retired Anaheim Ducks superstar Teemu Selanne, the appeal runs even deeper. He likes the camaraderie that it fuels, the sociability…

Chocolate and Hazelnuts: A Blissful Marriage In This Bread Pudding

Sarah Daniels is the first female executive chef to head up a kitchen in a Del Frisco’s Grille, the chain of trendy bar-and-grill eateries that have more than 20 locations from coast to coast. Daniels took culinary charge of Irvine Spectrum location a few months ago, working her magic on everything from hearty salads to wood-oven baked flatbreads to pappardelle…

Salsas and Moles Are Kings in Chef Deb Schneider’s New Book

Deborah Schneider describes the sauces featured in her newest cookbook as having lots of personality and often, a spicy kick. The same words fit when describing Schneider, executive chef-partner at SOL Cocina in Newport Beach and Solita in Huntington Beach; other descriptors might include perfectionist, energetic and highly productive – a food visionary masked behind a mischievous grin. “Salsas and…

Delhi Delicious: Chef Geeta Bansal Brings Wow Flavors to Fingerling Spuds

Born and raised in Delhi, India, Geeta Bansal grew up in a household where formal entertaining with an international guest list was practically an everyday event. Bansal, chef-owner of Clay Oven, Irvine, was a professor at Rutgers University as well as an urban planner, but gave it up to become a restaurateur and chef specializing in Indian cuisine. She holds…

Louie and Zov, An Irresistible Culinary Marriage

Chef Louie Jocson makes Sumac-Scented Bass and Zov Transforms the Bistro Design At 15, Louie Jocson put down culinary roots with Zov Karamardian and her family-run restaurant. Working as a dishwasher at Zov’s Bistro and Bakery in Tustin was his first job. Zov recognized his potential and encouraged him to attend culinary school. He took her advice, graduating from the…