Celebrity OC Chef Amar Santana Opens The HALL Global Eatery

Uncategorized By December 31, 2019

Tweet Recognize the name? Chef Amar Santana dazzled viewers as a finalist on Bravo’s “Top Chef.” He competed on Korean Food Battle, and although he doesn’t speak Korean, almost won the competition. The HALL Global Eatery, SCP, Costa Mesa: Along with business partner Ahmed Labbate, Chef Santana has opened a extraordinary food hall at South Coast Plaza (it’s the spot…


Behind The Bar at Fable & Spirit – The Morrigan’s Dream Cocktail Rules

Uncategorized By November 8, 2019

Tweet Yes, Cathy Thomas Drinks! One of my favorite cocktails of 2019 is the Morrigan’s Dream at the award-winning new restaurant, Fable & Spirit in Newport Beach (Lido Marina area). Mixologist Drew Coyle makes this irresistible concoction with fresh fruit juice, fresh celery juice, gin and Yellow Chartreuse. It’s bright and refreshing. Pretty too, a delicious green hue served in…


The Best Gratin Stars Butternut Squash

Uncategorized By November 5, 2019

Tweet Gratin Crush: teams butternut squash and Yukon Golds. Beyond irresistible. My gratin love started long ago in Paris. My first family meal in the home of my soon-to-be grandmother-by-marriage, I tasted my first cauliflower gratin. It was a pivotal moment. French cuisine had grabbed my palate and my imagination. How could anything taste, smell and look so delicious? There…


Hungry for Brunch? Chef Nick Oberlin’s Irresistible Eggs Benedict Hit The Spot!

Uncategorized By August 22, 2019

Tweet Eggs Benedict with crisp prosciutto? You bet. Pour Company in downtown Fullerton offers an inviting seasonal menu of American classics as interpreted by Nick Oberlin. As executive chef-partner, Oberlin puts his signature twists on everything from Mexican Shrimp Salad – napped with a Caesar dressing spiked with poblano chilies and Cotija cheese – to Smoked Pork Belly Sliders judiciously…


Cherries, Baby! Clafouti Time

Uncategorized By July 30, 2019

Tweet I dream of summertime French breakfasts, when fruit laden clafouti is often the star. The fruit – most often pitted fresh cherries or halved apricots – is baked adrift in a thick, flan-like batter. It’s pancake-y delicious. According to Paris-based cookbook author David Lebovitz, clafouti batter is based on a crêpe batter, so unlike a traditional custard, it contains…


Chef Brittany Valles’ Irresistible Sugar Snap Peas

Uncategorized By July 10, 2019

Tweet Brittany Valles, executive chef at Oak Grill at the Fashion Island Hotel, adores the bright flavor and crisp texture of sugar snap peas. Her fondness for these plump crescent-shaped beauties earned her the nickname of “sugar pea” in a previous job. Both the pods and the rows of peas inside are edible, their vegetal taste edged in welcome sweetness….


Best Tomato Salad – The Ranch, Anaheim

Uncategorized By June 21, 2019

Tweet The Ranch Restaurant in Anaheim uses their own farm to grow 600 heirloom tomato vines that include over 90 varieties. The bounty is used in a variety of irresistible ways on the menu, including Heirloom Tomato Salad, Tomato Water, Clear-Bodied Bloody Marys. Award-winning executive chef, Michael Rossi, shared the recipe for his tomato salad, a version that I think…