Nibbles of Tidbits, a Food Blog

I wrote about Wings Cafe five months ago and I finally see its runway leading us there.

We rode bikes there last week to sneak a peek and we were invited in by its owners.

Brian and Sherri White were there putting the finishing touches on their cafe.

What a GREAT JOB they have done to make Wings Cafe unique, cool and stylish — Mission accomplished.  Above is an actual plane nose cone that’s showing real footage that was shot with the camera built into it.  It prominently hangs on a wall.  And the airplane it’s from is shown below.

The ceiling at Wings Cafe — It was new, then each square was hand distressed by them to the point of perfection.  The final result compliments the historical and other creative aspects of the cafe.

The flight suit and helmet of Brian White’s father stands in one of the cafe corners — He’s a decorated Marine.  Thank you for your service, and thank you Brian and Sherri for inviting us in.

A few days later we attended a Wings Cafe opening event and saw more finishing touches.

The glass partition was illuminated, airplane components were added to booths and more.

I love the peek-a-boo window where all can see what’s happening behind the scenes.

Much in Wings Cafe is made from airplane parts.  Each piece has a different story and they can probably tell you about it.  And the view… there are moving airplanes.  It’ll be a fun place for all.

Wings Cafe is scheduled to land October 5, 2015 (Soft opening with Bacon, Eggs and Pancakes) with its Grand Opening to be October 10, 2015, provided inspections go well — They have two more to go and then Wings Cafe can really take off.  We wish Brian, Sherri and staff many years of success.

It was Red Quinoa, introduced by Blue Apron, that inspired me to create the pictured Red Quinoa and Garbanzo Bean/Chickpea Salad, with Shallots, Parsley, Mint, Arugula, Toasted Slivered Almonds, Red Wine Vinegar, Dijon Mustard, Olive Oil and Salt & Pepper.  It was for the OC Fair’s Culinary Arts Competition this year and I won a 5th Place Ribbon for it.  Measurements aren’t listed, because they didn’t need to be submitted — I just fine tuned the combination until it tasted great and now it’s a Salad I’ll forever make in varying combinations, with Quinoa, Beans and Nuts.

I won a second 5th Place Ribbon for a different Salad using Orzo Pasta, Broccoli and Pine Nuts.

How does your garden grow?  Quite well as shown, though contrarily slow here and there.

There’s no shortage of food material and much fodder for here, nor lack of hot and woody Radishes growing in our garden, just a preoccupation with eating and cooking with a current minor in writing.

Other than the abundant, less than pristine Radishes, our Red Cabbage, Eggplant, Beets and Carrots continue to truck along, while the Peppers, Peas, Onions and Beans crawl along, like the reporting here lately, but more is always to come and often.  Life is good.  We’re growing too.

Fifty-four recipe cards later… We’ve had some terrific meals with Blue Apron.

Though I’ve experimented with a lot of different ingredients, thanks to Blue Apron I keep discovering new ones like… Pea Shoots, White Miso Paste, Queso Oaxaca, Arepas, Pearled Barley, Yu Choy, Yuzu Juice, Ramps, Soba Noodles, Castelvetrano Olives and Fregola Sarda Pasta.

Meals are forever changed knowing these ingredients — Several meals will remain on my menu.

I now love Red Quinoa, which has been included in a few Blue Apron Meals.  I used it in a Salad I created and entered in the Culinary Arts Competition at the Orange County Fair this year and won a 5th Place Ribbon for it.  That recipe will soon be posted on Nibbles of Tidbits.  Check back for that.

I have posted Blue Apron meal photos on Instagram @ShellyChiliFreis, but for the most part I just want to eat them.  Dinner on my time has been more important than pausing to compose a photo. There is work involved.  The meals don’t make themselves, but they’re worth the time.

Meals pictured from top down — Spiced Meatballs with Garlic Toasts & Summer Squash Salad, Salmon Burgers with Crème Fraiche Sauce, Arugula & Potato Salad, Arepas De Carne Molida with Avocado & Pickled Jalapeno, Chicken Milanese with Summer Corn, Cherry Tomato & Cucumber Salad, Seared Cod with Spring Vegetables & Lemon-Mustard Vinaigrette and Hoisin-Glazed Chicken Meatballs with Zucchini & Brown Rice.  Blue Apron continues to be highly recommended by us.