Nibbles of Tidbits, a Food Blog

I’ve loved StoneFire Grill for a few years now and always get the same thing — The Lemon Garlic 1/2 Chicken and Gorgonzola Butter Tri Tip.  Both are consistently, absolutely amazing.

I didn’t need anything else, until I recently tried several of StoneFire Grill’s new menu items.  They’re grilling, chopping and serving up much more than I ever realized.  It’s a restaurant for everyone, especially me more often.  Everything they make has an abundance of flavor.

We tried new Sandwiches, Sides and other ‘From The Grill’ specialties I already want again.

StoneFire Grill’s MENU is here.

Photo of my first plate (above) and of one of my new favorite dishes (below) — The Shrimp with Lemon, Olive Oil, Garlic, Chili Flakes and chopped Parsley served with Quinoa.  So tasty!

And their ‘Incredible Carrot Cake’ is indeed incredible and very moist.

Other new favorites are the Whole Roasted Cauliflower (top photo) that’s served warm topped with Lemon Tahini and chopped Parsley — It’s a most impressive Side dish.

And my favorite Sandwich was the Roasted Cauliflower Pita — It’s spicy, different and delicious.  There are currently seven StoneFire Grill locations.  Most photos here were taken a menu tasting in Irvine and the better ones were provided.  While there I learned that it all started with a large, close family and it’s run by friendly, connected people.  They say… Let the fire spread from our kitchen to your heart.  It’s shown through the food and people.

Have you tried Naples Ristorante E Pizzeria in the Downtown Disney District?

If not, you may want to skip it — Not because it’s bad, but because it’s ridiculously priced.

Disney related prices are high indeed and going up, as recently reported.

After watching a Food Network Special on Pizzas, I had been craving a great one — Naples Ristorante E Pizzeria was the first Pizzeria we stumbled on after the show.  It didn’t satisfy, mostly because I have an aversion to being gouged.  Our “Individual” Pizza (pictured) was $19 and the next size up is $32.  We got the Finocchiona Pizza, which is made with Salami, sautéed Onions, Tomato and Mozzarella.  Again, it wasn’t bad, but I know there’s better.

We appreciate taste and value in a Pizza — It makes us happier on earth.

We recently cruised on the Celebrity Reflection by Celebrity Cruises and now reflect on the food we had on the ship.  We didn’t have a bad meal.  The food was delicious and plentiful.

Thanks to Executive Chef Darran Ridley (above) and his staff for our never-ending meals.

I took the Heartbeat of the Operation Galley Tour — A behind the scenes look at the Galley.

In the Galley are photos (above) of every dish prepared for the Main Restaurant (below).

Guests seated above were waiting to tour the Galley, while Chefs answered their questions.

Did you know 2,300 Dozen Eggs and 3,800 lbs. of Butter are on the Celebrity Reflection for an average 10-Day Cruise?  And 1,000 Gallons of Ice Cream and 75,000 lbs. of Fresh Fruit.

2,000 liters of Heavy Cream, 1,900 lbs. of Salmon and 12,300 lbs. of Potatoes get consumed.

3,000 lbs. of Tenderloin and 2,740 lbs. of Rack of Lamb — I don’t recall how many Lobsters.

Unlimited Main Restaurant/Dining Room FOOD is available inclusive for all.

Post cruise reflection… I should’ve had more Oysters Rockefeller.

I didn’t photograph everything and don’t have any menu descriptions, but know that I would’ve appreciated finding this information after researching Celebrity Reflection.

All food posted is for the Main Restaurant and included in the cruise price.

 For an extra cost, Celebrity Reflection has several other restaurants to choose from.

The ever-changing Main Restaurant MENU was so good each night, we never strayed.

Celebrity Reflection also offered a Sushi Making Demonstration and Star Chefs Cooking Show.

And several Wine Tasting Workshops around the ship.

Our Eastern Caribbean Cruise stopped in Puerto Rico, St. Thomas and St. Maarten

We thoroughly enjoyed each port with Celebrity Reflection’s lovely meals woven in between.

Baked Alaska on a cruise, of course.

A Chocolate Soufflé.

And Cherries Jubilee.

We were in Concierge Class and received daily snacks and flowers — A sample daily snack (below) included Olives, Hummus, Chips, Cheese and Salsa.  It could’ve been better.

We became fond of Cellars Masters, a sophisticated, Enomatic Wine Dispensing Bar (below).

Us (below) on Formal Night, while on our Honeymoon, btw.

Celebrity Reflection docked in Puerto Rico (below), our favorite port, though we loved them all.

Info regarding our favorite Bar and Restaurant in San Juan, Puerto Rico is reported here.

Cheers to us here and always!  I didn’t even mention Celebrity Reflection’s Buffet… tmi.

Not sure that my photos will be chosen this go around, but we enjoyed the meals, though I’d rather have the $500 per photo prize from the Idaho Potato Commission for entries in their Recipe Photo Contest.  There’s still time to enter for a prize, or at a minimum eat a good meal.

The pictured weren’t chosen as official entries in the Idaho Potato Commission’s contest.

Each is a different dish/recipe in the contest, ending May 29, 2014.  I made and entered (3) of the (6) posted recipes (from top down) — The Salmon and Shitake Idaho Hash that’s half eaten, the Western Scramble introducing the Eggs, and the French Red Wine Infused Idaho Grown Fingerling Potato Salad, a snooty sounding Salad with hard to find Fresh Chervil.

Did you know that we taste and compare Chili Cheese Fries?  We do and our Orange County Chili Cheese Fries Comparison Report, with photos of all consumed thus far is linked here.  We recently tried and liked Portillo’s Chili Cheese Fries, which have just been added to our ongoing post.  Learn more about all here and/or suggest your favorite and we’ll give ’em a try.

Ladyfingers, Fruit, Whip… Ladyfingers, Fruit, Whip… Ladyfingers, Fruit, Whip — That’s basically how you make it.  Insert any Fruit for the “Fruit.”  I used Strawberries, Blueberries and Kiwis.  The Ladyfingers were store bought to save time, but I will always whip my own Heavy Cream with a little Sugar to make it taste best.  The pictured Fruit Trifle was made for Mother’s Day.

If wanting to make it extra pretty, create the Trifle’s outer design separately from its layering.  Fruit looks best vertically through the glass, but is layered horizontally — In other words, place the Fruit and Ladyfingers against the glass as shown, or how you want it, and then layer as chanted in the middle/inside.  Repeat process as you build upward.

My husband says Dami Sushi & Izakaya is his new favorite Sushi place.  We were in awe over their Hamachi and Maguro (above) — Both were strikingly gorgeous, fresh and delicious.

It’s a hip place too.  I didn’t take many photos, since most seats were full and I didn’t want my camera to flash in people’s faces.  We’ve dined at their Sushi Bar a couple times since they opened a few months ago.  We appreciate the promptly served Edamame and Pickled Vegetables.  Upon our first visit, we were served Miso Soup — A nice bonus that varies.

Everything that came out of the Sushi Bar this night looked like a work of art.

We had Dami Sushi’s Beach Roll (below) — It’s made with Spicy Tuna, Crabmeat, Avocado, Gobo and Salmon and is deep fried.  It has an enchanting combination of flavors.  It’s not guaranteed that yours will look exactly like ours, but it’ll be pretty and fresh.  They also have an extensive, GREAT sounding menu, with several listed items I’d love to try.  See MENU.

Izakaya — A Japanese drinking establishment that serves food to accompany the drinks.  A tavern or pub for after work gathering for drinks and small dishes to share.  Dami does it well.

Dami Sushi & Izakaya is at the Village Circle on Beach in Buena Park — Open 5 to Midnight.

02/12/15 Update:  The property is under new ownership and it’s now called Ki Sushi Sake Bar — See report here.

The World Famous Islamorada Fish Company Restaurant is attached to Bass Pro Shops.

It’s where I tried Alligator for the first time — It’s on their menu, when it’s in season.

Alligator (pictured at top and above) is a bit tough — Its texture reminds me of Frogs Legs.

I had to try Alligator at least once — Done.  It doesn’t taste like Chicken, as some say.

Other than that, we’d go back to Islamorada Fish Company just for its gorgeous aquarium.

And the pictured Catfish Po Boy and Cobb Salad — Both were great with a giant Beer.

We LOVE Bass Pro Shops, which is more of an amusement park or museum than a store.

I’m not sure about all Bass Pro Shops, but Rancho Cucamonga has its own Fudge Shop too.