Videos

Chef Marc Cohen Shows How to Prepare Luscious Fried Goat Cheese with Apples and Honey

Chefs, Cooking, Recipes, Restaurants, Videos By October 25, 2012

One of the things that I love about my job is the opportunities to ferret out culinary secrets from talented chefs. I’m crazy about the Fried Goat Cheese with Apples and Honey at Watermarc, an appetizer that showcases warm spheres of goat cheese drizzled with honey and served with crisp apples. The honey melts over the spheres of warm cheese…

Chef Michael Rossi shares The Ranch’s Caesar Salad

Chefs, Cooking, Restaurants, Videos By October 11, 2012

Michael Rossi, executive chef at The Ranch Restaurant and Saloon in Anaheim, recently won a Golden Foodie Award for the best steak in Orange County.  His oh-so-tender filet mignons sit atop purees of butternut squash and are flavor-spiked with sun-dried cherries, braised cipolline onions and black truffles. Delicious, indeed. Part of Rossi’s training and work experience took place in Italy,…

Lei’s Japanese Poached Salmon, Not Cookies

Chefs, Cooking, Recipes, Restaurants, Videos By August 2, 2012

When I think about Lei Shishak, I conjure up images of delectable sweets. Caramel Pecan Thumbsters, rich fudgy cookies with salted caramel in the centers sprinkled with toasted pecans. Or oh-so-rich peanut butter cookies enhanced with peanut-butter chips to boost their irresistibility. Or moist coconut macaroons dipped in luscious dark chocolate. But Shishak, executive pastry chef and owner of Sugar…

Chef Jenny Ross Converts a Raw Food Skeptic – Oh-So Luscious Zucchini

Chefs, Cooking, Recipes, Restaurants, Uncategorized, Videos By August 1, 2012

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…

Chef Lulu’s Patience Rewarded: Cucina Enoteca’s Wild Mushroom and Pea Risotto

Chefs, Recipes, Restaurants, Videos By July 26, 2012

Don’t be tempted to walk away. Lulu de Rouen, chef de cuisine at Cucina Enoteca at Irvine Spectrum, says that the most important thing to remember when cooking risotto is to stay close to the stove. She says you can multitask doing other uncomplicated kitchen tasks, but you need to keep an eye on the risotto and stir it frequently….

Scrumptious Make-at-Home Grilled Artichokes from The Ranch Restaurant’s Chef Michael Rossi

Chefs, Cooking, Recipes, Restaurants, Videos By June 14, 2012

Rossi’s grilled artichokes are easy-to-prepare and over-the-top delicious. Michael Rossi, executive chef at The Ranch Restaurant and Saloon in Anaheim, often enhances the deep flavors in his dishes with fruits or vegetables grown on the restaurant’s local farm. His seasonally-driven American regional cuisine combines straightforward tastes of produce picked at the height of ripeness in irresistible combinations, everything from rabbit…

Panko-Style Tilapia Lettuce Wrap: Spike’s Fish House, Less Than 150 cals for $1.50

Chefs, Cooking, Recipes, Restaurants, Videos By February 2, 2012

Restaurateur Tim Aspel has a knack for knowing what guests want. His latest venture, Spike’s Fish House with locations in Laguna Niguel and Rancho Santa Margarita, offers dishes that showcase delectable grilled fish.From sliders and tacos, to bowls, wraps and fish plates, his dishes build vibrant flavors while keeping the focus on the delicious flavor of fresh seafood. Watch Tim…

Chef Casey Overton’s Raw Pumpkin Salad Surprise

Chefs, Cooking, Recipes, Restaurants, Videos By December 8, 2011

Overton’s delectable salad showcases raw fairytale pumpkin, along with cooked farro, frisee and pomegranate vinaigrette. Casey Overton, chef de cuisine at The Loft at Montage Laguna Beach, teams well-honed classic techniques and vibrant flavor pairings with delectable creative twists. His enchanting cuisine comforts while at the same time surprises. ‘Just to give an example … His risotto is rich with…