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Hendrix Lessons: Laguna Niguel Restaurant Wins “Dish Of The Year”

Uncategorized By Mar 29, 2018

Orange Coast Magazine’s restaurant critic, Gretchen Kurz, named Hendrix’s burrata-spiked muffins “Dish Of The Year.” Kurz wrote: “A crusty muffin exterior hides the unexpected inside – eggy; buttery house-made spaetzle, that is scarce on today’s menus. The nutmeg-spiced muffin gets salty umami  from bits of smokey Nueske bacon tucked within …” Congrats to Hendrix, a third restaurant from the team…

Napa’s Mayacamas Vineyard Through a Post-Fire View

Uncategorized By Mar 20, 2018

Mayacamas Winery’s entrance. Some evidence of fire, but the over-100-year-historic winery building remained unscathed. Before my recent four-day Napa Valley wine-tasting trip, many friends voiced concern about my itinerary. They perceived the Napa area to be a totally devastated landscape. Yes, some area wineries were lost in the fires, some were partially damaged, but most are fine and open for…

Wow Pumpkin Whoopie Pies from Pastry Wizard Rachel Klemek

Uncategorized By Dec 11, 2017

Rachel Klemek, executive pastry chef-owner of Blackmarket Bakery in Costa Mesa, Santa Ana and San Diego, loves the whimsy of whoopie pies. She says the name connotes party-like fun. And the treat is a cake that is portable; it can be picked up and easily eaten out of hand. Her pumpkin-spiked whoopie pies showcase flavors associated with the holidays; a…

Chef Ross Pangilinan Spreads His Wings – Departs Leatherby’s For His Own Mix Mix

Orange Coast Magazine’s restaurant critic Gretchen Kurz just named Mix Mix Kitchen Bar as “Restaurant of the Year.” Vision, talent and guts. That’s what it takes for a chef to leave a much respected restaurant to plunge into the hazardous waters of restaurant ownership.  Count award-winning Chef Ross Pangilinan as one of those brave owners. In December he opened Mix…

Chef Yvon Goetz’ Not-Your-Mama’s Braised Short Rib Hash

Uncategorized By Jan 13, 2017

I bet this isn’t your mama’s hash. Certainly not my mom’s hodgepodge of leftovers and pragmatic whatnots, an impromptu mix of last night’s meat scraps and vegetables from the bin. French-born Executive Chef Yvon Goetz creates a hash of an entirely different sort. Served as a brunch entrée at The Winery Restaurant & Wine Bar on the waterfront in Newport…

Start the Party: Glamorous, Luscious, Easy Appetizer

Uncategorized By Dec 27, 2016

Five minutes and you have starters that are as delicious as they are glamorous. These beauties are lavash (bought at Trader Joe’s) spread with cream cheese and rolled around watercress (or arugula) and pickled ginger. EASY. Got 5 minutes? (Thanks to videographer Curt Norris for taping and editing this quickie video!) Ginger Roll-UpsYield: 16 servingsOne (8-ounce) plus one (3-ounce) package…