Celebrity chef Michael Mina created his signature Tartare of Ahi Tuna almost twenty years ago when he opened his first restaurant, Aqua in San Francisco. Now he has three restaurants in that city, plus numerous eateries from coast to coast, including Stonehill Tavern at the St. Regis Monarch Beach in Dana Point. Instead of the standard beef-centric tartare ingredients, he…
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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…
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,…
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…
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…
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….
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…
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…