LUCCA, Irvine, revealed their BAR SNACK MENU – served 4 to 6 PM. I ate every bite. Lucca’s cured and braised crispy pork belly, sits atop corn kernel-mascarpone polenta, garnished with dried apricot chutney ($7). A glorious balance of vibrant flavors and texture contrasts. The inside scoop from executive chef-owner Cathy Pavlos: “The Pork Belly is a 4 step process:…
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Super Bowl Sunday is a day of indulgence. Food is the focal point for many party-goers, the game only an amusing backdrop. Trough-style is the only way to go. Put it out. Guests scoop or ladle up the goods. Easy peasy. For many, chili has become a traditional Super Bowl entree. Not only is it delectable, it can easily be…
Great Somm: Yes, the first time I saw Ian Cauble he was running across his living room clad only in underpants. OK, he was 3 at the time; I’d come to his parents’ Huntington Beach home to pick up his sister Amber for a play-date with my daughter. He is shown above eating sushi with his parents at a Huntington…
Big taste, few calories. Five vegetables to add to your 2012 repertoire. Could this be the end of popping vitamin supplements? Probably not, but many studies show that a balanced diet high in nutrient-rich produce is the best way to get vitamins and minerals, fiber and antioxidants. How about this mâche salad? I like to think of trying new vegetables…
No gluten, please. No meat, no dairy, no salt. No onions, no garlic … No kidding. More than ever before, restaurant guests make special menu requests. They want dishes that are gluten-free or vegetarian or vegan, or meals without specific ingredients. With so many dietary restrictions, it would be understandable for servers and kitchen staff to be in a tailspin….
I tossed and turned last night, my sleep interrupted with quandaries that whirled like a high-speed blender gnawing on a stubborn chunk of concrete. How could I select just five favorite dishes from 2011 when I’ve tasted at least 50 that I absolutely adored? What could compete with the roasted pig that my niece Holly Sue and nephew Don (both…
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…
I had a one-on-one interview with Martha before she taught a cooking class at Macy’s Home Store at South Coast Plaza. People magazine had their fifteen minutes before I had mine. Martha was promoting her newest book, “Martha’s Entertaining: A Year of Celebrations” by Martha Stewart (Clarkson Potter, $75, hardcover, 432 pages). I started our interview with a question about…