A pasta-free, feels-like-pasta dish using raw zucchini. Jenny Ross is the chef-owner of 118 Degrees in Costa Mesa, a raw foods restaurant that showcases a cuisine that is entirely plant-based. She utilizes fruits, vegetables, nuts, seeds and sprouted grains, that when heated are taken to no more than 118 degrees. The goal is to preserve valuable nutrients. Watch this short…
Cathy Thomas Cooks
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The ranch for THE RANCH (lovingly dubbed “The Farm”). A parcel filled with well-tended fruits and vegetables that supplies about 70 percent of the summertime produce used in Chef Michael Rossi’s exquisite cuisine at THE RANCH Restaurant & Saloon, Anaheim. Let’s start with the quail. I have to. Then we’ll go to the crops, and then the table. THE RANCH’S…
Imagine a restaurateur’s delight to be featured in Jay Leno’s monologue your first week in business. Bruxie’s “bold fold” waffle concept intrigued the entertainer, as it did the lines of customers queuing up at the Old Towne Orange eatery. Dean Simon, Bruxie’s managing partner, found out fast that the idea for gourmet waffle sandwiches could capture a loyal audience. Now…
85C: (bottom to top – Milk Pudding Bun ($2.40), Lemon Taro Swirl ($1.60), Berry Multi-grain Loaf ($4.90) and Brioche ($3.25) Diamond Jamboree, a vibrant, bustling retail center in Irvine (Jamboree at Anton), features a wide array of dining destinations. It’s unique in the variety of Asian cuisines that are represented in its eateries. Here’s a small sample: My favorites at…
I’m not a jealous person. But when I saw Chef Zov Karamardian’s home vegetable garden, I was overcome with envy. Just steps from her kitchen, cucumbers, tomatoes and herbs flourished, alongside a spectrum of lettuces and greens. Espalier fruit trees snuggled walls. Fully-bloomed artichokes showed off their stunning buds. (Photo above shows Zov sitting in her home vegetable garden.) Zov…
It’s a great time to bake up some blueberry treats; California bountiful blueberry season starts now and continues through June. Here’s one of the blueberry bushes in my front yard. So, how will I use them? Sweets need to be more than just sweet to interest my palate. There needs to be an interesting contrast in flavors, such as the…
NEW SPRING MENU AT SEASONS 52 (Costa Mesa): Nothing over 425 calories My favorite is the Columbia River Steelhead Trout with spring vegetables (including edamame, snow peas and cherry tomatoes), basmati rice and lemongrass sauce. Chef Tim Kast told me how he builds so much flavor in the rice without adding fat. He toasts it in a dry skillet before…
I’ve never actually seen my heart, but I suspect that a big meaty lamb bone might be etched on its surface. OK, that’s an exaggeration fueled by a carnivore’s cravings. I grew up in a family that defined the meal by the menu’s meat. What’s for dinner? Lamb, beef, chicken, or pork. Occasionally fish. But what if a vegetarian dish…