Nibbles of Tidbits, a Food Blog

I’m not sure where the baby shower idea and photo (above) originated, but think it’s adorable, thus post it here along with my favorite bridal shower FOOD idea (below).

More baby shower food ideas are here — More about my Cupcake Bridal Shower Cake is here.

We rented a Luxury Electric Boat from Newport Fun Tours and cruised the Newport Beach Harbor with plenty to eat and drink for 90 minutes — You may have seen them on Groupon.

A Cheese Platter doesn’t come with a Newport Fun Tours cruise — We brought it and the Grey Poupon too, just in case anyone asked for it, plus it goes well with a fabulous Cheese Platter.

Balboa Fun Zone view (below) from our Luxury Electric Boat — Well, I really wouldn’t call it luxury, since our boat was a bit used looking, like an old water limo, but it ran well for us.

The day was cloudy, brightened with Cheese, Wine and cute, smiling serving utensils.

I made the pictured Cheese Platter with 5 kinds of Cheese, Salami, Crackers, Pecans, Grapes from our garden, Kalamata Olives and Roasted Red Peppers, Peperoncinis and Pickles, with Mustard on the side — A couple seagulls landed on the bow wanting some.  Negative, sorry.

Wine and snacks are sold at Newport Fun Tours check-in, but the options aren’t this good.

See what’s cooking at the OC Fair this year: Featuring 23 Days of Iconic Fair food, Celebrity Chefs, Craft Beer & Culinary Competitions and Exhibits — The 2014 OC Fair is cooking up a delicious summer for Fairgoers. From July 11 to August 10, 2014, the OC Fair is serving up summer fun, along with culinary events and new Fair food that are definitely worth the trip.

• Chicken Charlie is introducing the new-for-2014 Deep-Fried Doritos and Deep-Fried Chicken Skin in addition to his classic favorite fried treats of Oreos, cookie dough and Twinkies.
• Bacon A-Fair is introducing Bacon-Wrapped Jack Daniels, a unique churro concoction with a little whiskey kick at the end (non-alcoholic). Also, a deep-fried bacon-wrapped turkey leg!
• Biggy’s Meat Market is bringing gluten-free options this summer with GF hamburger buns, fries & a newly gluten-free The Big Rib.
• Texas Donuts is putting a twist on its popular giant donuts with new flavors like Cherry Pop Rocks, Banana Chocolate Cream and Peanut Butter Cup. Also new this year, a Latin twist with the new deep-fried Gansito.
• OC Fair Foodies, the OC Fair’s food-themed costumed characters, are back this summer. Join Olivia Orange, Cotton Candy Carl, Arturo Churro, Cornelius Corn and Ice Cream Scoop as they delight Fairgoers.
• $2 Taste of Fair Food, held every Friday from Noon-4 p.m., offers Fairgoers the chance to taste Fair food for $2 per item. Fun-sized samples include funnel cake, tri-tip, lemonade, cinnamon rolls, corn dogs, tacos, gelato, cotton candy and more.
• OC Brew Hee Haw, a craft beer roundup, is July 11-13 and will bring some of the best local craft beers to OC Fairgoers for five sessions of beer tastings, demonstrations and exhibits. Visit ocbrewheehaw.com for details and tickets.
• Celebrity Chefs will bring their colorful cooking skills to The Hangar stage on three Thursdays. Scheduled appearances, include Carla Hall, co-host ABC’s lifestyle series “The Chew” (July 17, 4 p.m.); Roy Choi, founder of the famous Korean taco truck, Kogi BBQ (July 24, 4 p.m.); and Kelsey Nixon, host of her own show, “Kelsey’s Essentials” on the Cooking Channel (July 31, 4p.m.) Free with Fair admission and autograph sessions will follow each appearance. Presented by Vons.
• Chef Challenge will put talented culinary professionals in competition against each other with a themed cook-off every Friday at 7 p.m.: July 18 (Earth), July 25 (Water), August 1 (Air) and August 8 (Fire). Free with Fair admission.
• Special Culinary Contests include Eating Smart Starts Here (July 19), Hot! Hot! Hot! Chili, Wings or Salsa (July 26), OC Cupcake Classic (August 2) and Fairtastic Food (August 9). Registration is the Wednesday before each contest. For a complete list, visit ocfair.com/competitions.
• Daily Culinary Demonstrations can be enjoyed for free in the OC Promenade throughout the run of Fair. The Bakeology exhibit will highlight the wondrous things a baker can create from just butter, flour, eggs and sugar with daily demonstrations by Blackmarket Bakery chefs. Chef Ray Duey will carve works of art out of fruits and vegetables. Master Food Preserver Ernest Miller will teach Fairgoers how to preserve fresh vegetables, sauces and more. Artist Shaile Socher will create delicate edible sugar art and Cake Decorator Greggy Soriano (July 11-27 only) will make cake go from bland to grand.
• Award-Winning Wines are available by the taste or glass in the Wine Courtyard throughout the Fair, and on weekends wine-lovers can learn more about the various varietals during the Orange County Wine Society’s Wine Seminars (most require an additional fee).
• Centennial Farm, the OC Fair & Event Center’s year-round, three-acre demonstration farm is complete with crops, livestock and the Millennium Barn. Fairgoers can check out educational exhibits, agricultural organizations and the fruit and vegetable competitions.

The 2014 OC Fair, themed Summer Starts Here, is July 11 – August 10 and will bring 23 days of food, rides, exhibits, animals, music, action sports and fun, as well as the Super Pass, Toyota Summer Concert Series at the Pacific Amphitheatre and events in The Hangar and Action Sports Arena. The Fair is open Wednesday-Sunday. Concert tickets, action sports reserved seats, single-day general admission and the popular Super Pass are available for purchase online at ocfair.com or from the on-site Box Office. Free parking and shuttle service are available on Saturdays and Sundays from the Experian parking structure located off the Bristol St. exit of the 405 freeway.   The OC Fair & Event Center is located off the 405 and 55 freeways at 88 Fair Drive in Costa Mesa. For more information, please visit ocfair.com.

Credits:  Photos were taken during previous visits to the Orange County Fair and text is republished from the OC Fair & Event Center Communications Department.

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.

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.

We’re still looking back fondly while settling in.  Did you see our Wedding Cake?  It was perfect!  Not only did it look cool, but it tasted great too.  We highly recommend Creative Cakes and a few other superb wedding vendors noted and linked herein.  Check them out.

These photos and hundreds of other amazing ones were taken by Tremble Media.  We love them all and the professional Wedding Video they shot and edited for us.  They captured it all.

The Turnip Rose Promenade & Gardens was the BEST venue for us and people are still talking about the FOOD.  We appreciate so much about them — Quality, service, beauty, etc.

And Photo Booth On Wheels did a great job too — Nice people run it.

And mustn’t forget the Most Fabulous DJ around — Andy Nation.  Wow!  He’s an awesome, organized, professional person to work with and did an excellent job at our wedding.

Everything was lovely, seamless, tasty, entertaining and pleasantly memorable THANKS to all.

We’d DO it all again the same way.  Thank you!

I’m grateful to be back to share (not enough) photos from a beautiful Bridal Shower.

It’s mine — This stylish and tasty day was prepared for me (pictured in the Berry spoon).

I feel showered by love and well displayed, satisfying, glorious food — Thank you so much!

I’d been absent from here for good reason — To partake in this, move and finally reconnect.

Is this (above) not the cutest Bridal Shower Cupcake Cake you’ve seen?  I just LOVED it!

After the first guest arrived, I stopped taking photos of the food, thus missing the hot dishes… Quiches with Green Chili’s and Bacon, and delicious Potato Casseroles topped with crunchy Corn Flakes — With Mimosas, all was/is tailor made for a Special Bridal Shower Brunch.

I’m new to Dim Sum and Capital Seafood at the Irvine Spectrum was a good place to start.

A knowledgeable friend took me there and led the way — She ordered several of her favorites and I tried them all.  I can’t tell you the names and/or ingredients in what we had, but I thoroughly enjoyed the experience and the food.  They serve over 100 types of Dim Sum.

Much is offered by way of the traditional push-cart.

Cart after cart, after tray, after cart, after cart stops by your table throughout.

Servers have scissors ready to cut each or any as requested by you.

Each piece is like a mini grab bag when you don’t know your Dim Sum.

I’d like to study-up before next time to know and choose what I might like best.

Capital Seafood Restaurant is fairly large inside and out and was mostly full this day.

We sat on the outside patio where much was offered to us.

We shared a good variety of Shrimp, Pork, crunchy, soft, sweet and hot Dim Sum.

All was a well-rounded starter kit at a good restaurant for Dim Sum.

There’s much more for me to learn about Dim Sum.

Order off the menu or point to what you want from the ever-changing, then repetitive carts.

They also have a Bar — $2 Beers are offered at Happy Hour M-F (3-7).

The adjacent Wine fridge is pretty cool too — No pun, really.

It also claims to be a trendy, hip and upbeat place to enjoy sports on multiple screens.

I’d like to go back and try more as soon as possible.

Our to-go boxes looked like this (below).

Capital Y for Yes — I want more Dim Sum at Capital Seafood.

How to contribute to Thanksgiving — Make this Turkey Vegetable Platter for your family and/or friends.  One friend is making this for her family on Thanksgiving and she’s going to send us a photo when it’s done.  We’ll be posting it here in an update.  That ain’t no jive.

Happy Halloween — If ever there was a time to carve, decorate or eat a Pumpkin, it’s now.

This year especially, Pumpkins are available in a lot more colors than orange.

Though it kicks off scary, Pumpkin’s purpose is a magnificent thing — It’s simply stylish & tasty.

I cherish its Seeds, Soups and Pies in Fall (or anytime at all).

They’re diverse on the table as decor, a side or dessert, or as the table for snacks and apps.

Several large and small examples are posted for reference.

Post was inspired by this day and our food coloring series — Some shown here.

Photo credits are here, here, here, here, here, here and here — Thanks!

If I’ve ever had Mrs. Knott’s Fried Chicken before, I don’t remember.  I should have, since I’ve probably been to Knott’s Berry Farm a hundred times.  I grew up nearby.  Most of the time there’s a long line and I don’t like long lines.  This day it was free and clear.  We walked right in the very day we resolved to stand in line for it — At Mrs. Knott’s Chicken Dinner Restaurant.

In one of several dining room areas — It’s fairly large inside and often full.

I came away thinking it could be the Hot Buttermilk Biscuits they stand in line for — WOW, they are good!  They’re warm and something special.  And I’m not one to get excited about Biscuits.

Soup and Salad is served with all Chicken meals — Mrs. Knott’s Famous Fried Chicken for us.

It also comes with the choice of Cabbage seasoned with Ham or Sweet Kernel Corn.

Though the Cabbage with Ham looks basic, it’s flavorful and rich — I’d get it again too.

We split a meal, like others often do, we’re told — It’s a lot of food for one.

Prices have changed in 70+ years — Today all is $16.99, and the same was only $0.85 in 1940.

We upgraded to all White Meat — It’s $3.59 more, perhaps $0.15 back in the day?!

We like the STAR with longevity too — Fried Chicken.  Okay, I’ll stand in line for all.

Shouldn’t they be offering Knott’s Jellies, Jams and Preserves?!  What’s up with the Smucker’s?

We took a short trip to Temecula to celebrate our engagement.  Thanks for the engagement gifts and money.  We didn’t expect anything and finally cashed a few checks sent over a month ago.  Sorry.  We were set to spend it on backyard lounge chairs, but couldn’t find one long and comfortable enough for Mr. 6’4″, then considered it towards a new dishwasher, until deciding to spend it on a spontaneous weekend of eating and exploration.  Thanks for the fun!

It started with Coffee, King’s Hawaiian Rolls and a Lottery Ticket from 7-Eleven in Fullerton.

Without any research, we stopped at various places of interest along the way and all day.

Once in Temecula, we started with a Mango Margarita at Rosa’s Cantina.

Where next?  We picked on a whim.  If it sounded good and had AC we were in.

One of our favorite stops was at Crush & Brew, where we sniffed and tasted Wine.

We liked #3 (above) best and contemplated buying a bottle, but wanted to stretch our bucks to try more places and things.  Crush & Brew also offers the largest Flat Breads we’ve seen.

We had the Greek Flat Bread, which filled us up good (and we were trying to save room).

We take a moment to thank you for this opportunity — On to more Temecula finds…

I’m not sure what Death Paste (above) was/is — We didn’t want any. 😉

Soro’s Mediterranean Grill was our next stop for Dolma (aka Dolmades) and Iced Tea.

Blackbird Tavern is below — It’s a large, super-cool, indoor/outdoor restaurant and bar.

What a great space they have — You wouldn’t know it from the front.

All this outside is hiding inside — Blackbird Tavern is the place I miss living next to the most.

I’m not sure what you call the toss-the-beanbag-game, but we played it — See it in flight?

I liked the starter (below) so much, I recreated it at home — See the recipe here.

It’s called Olives & Almonds on their menu.

Menus are inside album covers — I don’t know Lee Evans.  Also pictured is The Blackbird.

We finally scratched our scratcher and won nothing — No worries, it’s a great day.

All pictured above are located on or off Old Town Front Street in Old Town Temecula.

Stopped at PALA Casino with only $20 of our $250 designated towards hopeful multiplication.

It was instead hijacked from the bunch after a short time in play.  Adios.

On the road again… We bought Avocados off the side of the road.  I always want an Avocado.

On the way home, we stopped and walked around Oceanside — View from its pier on an overcast day.  The sun disappeared awhile, but do you see the giant bubble?  Some guy was making them.  Since we still had adventure money to spend, we planned to stop at The Beach House in Laguna Beach to exhaust the rest, but there was an hour wait and we didn’t want to.  Instead, all was saved for the next day’s escapades in the SOCO District of Fullerton.

We started at our favorite Tea Lounge — Tranquil.  Iced is always refreshing and flavorful.

Ended up at Joe’s No Limits! Bar & Grill — We sought to eat and drink on patios only.

Had ‘Joe’s Picks’ Sausage selection — I liked the Chicken & Jalapeno Sausage, primarily.

Though the menu doesn’t say, we were glad the above came with really good French Fries.

After Joe’s, we went to The Slidebar Rock-N-Roll Kitchen (below).

Cheers to more food and drinks on SOCO patios.

The Slidebar offers a long list of Opening Acts (they call ’em) aka Appetizers.

We had the Smothered Tots and Deep Fried Pickles — Well prepared and different.

And the Deep Fried Mac N’ Cheese — Not the healthiest options, but it just so happened.

Do you know where this heart is found?

It’s at Fullerton Train Station.  We considered eating there, but opted for Hopscotch Tavern.

We were down to our last few engagement-dollars and almost done eating.

On our final SOCO patio of the day — Hopscotch Tavern we had a shot of Tequila — Mezcal.

And Donuts with Lavender, a dessert special — I like the Hopscotch menu and will go back.

We appreciate the weekend journey — It was worth it all and so much more.

Smiling faces here. 🙂

The OC Fair has left the county with a few FOOD stats to report — After the last pickle was wrapped in Bacon, Corn Dog deep-fried, piglet petted, carnival plush won and concertgoer rocked, 1,374,579 Fair-goers had heeded the OC Fair’s invitation to “Come & Get It” in 2013.

For the 2013 season, which ran from July 12-August 11, the OC Fair saw its second highest attendance. Plus the Pacific Amphitheatre saw its top-grossing summer concert series which included 11 sold-out concerts. Here are more fun facts about the 2013 OC Fair:

Food at the 2013 OC Fair:

• Chicken Charlie used 7,500 gallons of vegetable oil to fry up 24,000 Bacon-Wrapped Pickles, 100,000 Deep-Fried Oreos, and other wild concoctions like 25,000 balls of his top-selling Deep-Fried Cookie Dough.
• Biggy’s Meat Market sold nearly 2,000 Big Chics on a Stick and 4,500 The Big Ribs, and used 13,500 pounds of potatoes for orders of giant Curley Frys.
• Bacon A-Fair used 20,000 pounds of bacon around turkey legs, inside chocolate, wrapped around cheesy bombs or sprinkled around chocolate peanut butter bananas.
• Tasti Chips used 23.75 tons of potatoes and 690 gallons of cheese sauce.
• Juicy’s sold more than 75,000 smoked turkey legs and used 300 gallons of ketchup and 250 gallons of mustard.

Source: Partial Press Release from the OC Fair & Event Center and Photo Credit.

Do you have an event coming up?  I recommend The Promenade Event Centre & Gardens by The Turnip Rose.  I worked within walking distance from it and enjoyed its gardens and many introspective lunches at Cafe Rose Express.  And now, a couple years later I have an event.  Photos here are from a tasting event held there for current and potential customers.

Pick a date, package (if applicable) and food favorites, and all shall be great.

Mini Sliders & French Fries, Seared Ahi, the best Chicken Skewers ever, and more are options as Hors d’oeuvres — Taste all and choose a favorite for your event.

Crab Cakes too — Contact The Turnip Rose directly for actual choices and official dish names.

The service has always been exceptional at all Turnip Rose venues and events.

Your choice of an Entree is also in order — A small sampling of a large sampling is below.

Several Chicken, Fish and Steak selections are available.

I need (at least) one more tasting to be sure.

Dessert Bars, Cappuccino Bars, Candy Bars and Beer & Wine Bars by request, oh my.

Rock Candy Swizzle Sticks for the Coffee Drinks — I want them too.

It’s a comfortable and classy indoor/outdoor Event Centre with great food to consider.

If getting married and/or having a reception, a Wedding Cake by Creative Cakes is included.

Cheers to all — Thanks for coming.  Okay, let’s party now!

See you in January and in between with possible reports leading up, then happily ever after.

It’s All About the Food at the 2013 OC Fair (July 12 – August 11, 2013)

Days of Deep-Fried Food, Celebrity Chefs, Decadent Desserts & Culinary Competitions

Just as dinner bells would call hard-working farmers to the table for meals, the OC Fair is ringing the metaphorical dinner bell for Fairgoers to “Come & Get It” July 12 to August 11, 2013. With plenty of food vendors and culinary activities, the OC Fair has something for every palate. Here’s what the Fair is cooking up this year:

• Chicken Charlie: Chicken Charlie is churning out new food with Krispy Kreme Sloppy Joes, Deep-Fried Bacon-Wrapped Pickles and Waffle Dogs (a hot dog wrapped inside a waffle and all on a stick). Plus, don’t miss deep-fried cookie dough!

• Bacon A-Fair: This year’s new additions at Bacon A-Fair include Truffle Gouda Bacon Fries, Bacon Beer (root beer) and Cheesy Bacon Bombs. Plus, wild boar bacon on a stick will be served exclusively at the OC Fair.

• Biggy’s Meat Market: Channel your inner cave man (or woman) and come to Biggy’s Meat Market for the returning 17-inch The Big Rib plus the new Biggy Sausage, a 2-foot-long smoked sausage on a stick, and the Big Chic, 24 ounces of chicken breast on a stick of course.

• Ten Pound Buns: The mad scientists at Ten Pound Buns have added ground bacon, whipped butter and Nutella on top of their famous sourdough “pizza” for the Bacon Nutella Bun.

• Pink’s Hot Dogs: Long known for their innovative hot dogs named after celebrities, the Ghiradelli hot dog takes it to a new level. It is a beef dog topped with cream cheese, honey mustard, crumbled bacon and dark chocolate.

• More New Food: There are new tastes to be found throughout the OC Fair this year including deep-fried strawberries, a macaroni and cheese hamburger, fried bacon ice cream, deep-fried lobster, cream cheese on a stick, mango & chamoy popsicle (spicy-sweet lemon chile flavoring), heart-shaped funnel cake, Dirty BBQ Tasti Chips and more.

• OC Fair Foodies: New this year the OC Fair is introducing food-themed mascots including Scoop, Carl, Dip and their foodie friends all inspired by iconic Fair and farm foods such as ice cream cones, cotton candy, corn dogs, vegetables, fruit and more. Costumed characters, plushes and signage will be representing the foodie friends throughout the Fair.

• $2 Taste of Fair Food: Every Friday from Noon-4 p.m., Fairgoers can sample the best the Fair has to offer for only $2 each sample. Fun-sized samples include funnel cake, BBQ tri-tip, lemonade, cinnamon rolls, corn dogs, tacos, gelato, cotton candy and more.

• Celebrity Chefs: The 2013 OC Fair presents two shows in The Hangar featuring charismatic celebrity chefs demonstrating their culinary prowess. Scheduled appearances include the owners and chefs of the award-winning La Casita Mexicana Restaurant Jaime Martin del Campo and Ramiro Arvizu (July 20, 4 p.m.) and award-winning chef and owner of Bottega in Napa Valley and Coqueto in San Francisco Michael Chiarello (August 1, 4 p.m.) Free with Fair admission.

• Culinary Presentations: In addition to celebrity chefs, the 2013 OC Fair is also featuring local professional chefs from some of the county’s top local restaurants and other culinary artisans in the OC Promenade. Presentation days and times vary.

• Food Truck Fare at the OC Fair: On top of traditional and new Fair foods, Fairgoers can purchase gourmet fare from their favorite food trucks from inside the OC Fair gates every Thursday from Noon-10 p.m. Access is free with Fair admission and prices for food and drinks vary per truck.

• Kitchen Challenge: Watch local culinary professionals show off their chops and go head-to-head in a series of live cooking challenges set to various themes every Thursday in the OC Promenade: Meatheads (July 18), Time to Make The Donuts (July 25), Firehouse Chefs (August 1) and Vegan (August 8). Winners will receive bragging rights and an award to commemorate their culinary victory. Viewing is free with Fair admission.

• Contests and Competitions: Most of the traditional Culinary Arts competitions have closed their registrations but the Culinary Arts department is again hosting live contests that offer late registration with the Special Culinary Contests held the last four Saturdays, including the popular OC Cupcake Classic on August 3. Registration for these contests is the Wednesday before each contest. New this year is the Salad Daze contest, which is judging for the best picnic-ready salads. For a complete list, visit ocfair.com/competitions.

• Food As Art: Chef Ray Duey is an acclaimed food sculptor who was a gold medal winner from the Food Network’s Challenge Team and will be creating works of art out of fruits and vegetables daily in the OC Promenade. Award-winning Shaile Socher creates masterful floral arrangements out of sugar and will be demonstrating her intricate and dazzling talent in the OC Promenade daily. Demonstrations are free with Fair admission.

• Centennial Farm: Experience being home on the range in this year-round, three-acre demonstration farm complete with crops, livestock and the Millennium Barn. Check out educational exhibits, agricultural organizations and the fruit and vegetable competitive entries. Visit ocfair.com/competitions for details on the Garden and Floral competitions offered.

The 2013 OC Fair, themed Come & Get It, is July 12 – August 11 and brings 23 days of food, rides, exhibits, animals, music, action sports and fun, as well as the Toyota Summer Concert Series at the Pacific Amphitheatre, The Hangar and Action Sports Arena. The Fair is open Wednesday-Sunday. Concert tickets, action sports reserved seats and single-day general admission are available for purchase online at ticketmaster.com or from the on-site Box Office. The popular Super Pass, which offers the passholder 23 days of admission, is available for purchase online at ocfair.com from the onsite Box Office.

The OC Fair & Event Center is located off the 405 and 55 freeways at 88 Fair Drive in Costa Mesa. For more information, please visit ocfair.com, become a fan at Facebook.com/OCFair, follow them at twitter.com/ocfair or call (714) 708-1500. Also, download the free OC Fair iPhone and Android apps featuring a Food Finder and schedules of events.

Source:  Press Release from The OC Fair & Event Center (above).

It’s the simple things in life, like when and where — Enjoy it All Summer Long (and always).

Snapshots of Summer in America — Thanks (again and again) to those who paved the way.

We grew these Grapes (above) and will report more about ’em later.

Free to cut or sledgehammer a Watermelon, if we so choose.

Pink Lemonade near the pool.

Sipping Whiskey out of the bottle, not thinking about tomorrow — Okay, it was Pina Coladas.

Singing sweet home USA all summer long…

Corn on the Cob with Oil, Butter, Garlic and Herbs wrapped in foil.

Potato Salad with never too much Mayo — The only way to have it (or none is fine too).

Celebrate America Cupcakes anytime.

Pasta Salad — Add a lot of Italian Dressing.  If unsure, add more.  Better more, than less.

Star Spangled Cupcake.

Water Balloons ready for a fight — Unfortunately had to put away the camera for it.

Maggie (below) ready to catch BBQ area leftovers.

Oh, how we thought those days would never end…

We recently spent a night in Sequoia National Park and cooked up Bacon in the morning.

The trees are crazy amazing — It’s so beautiful there, a minimal food angle gets it on here.

Bag of munchies (above) for our 5-hour drive to and from the park.

Coffee stayed warm in our thermos for days, guarded by a friend acquired one fine day.

Spotlight on the Freeze Dried Peach Slices — Loved them and all freeze dried fruit.

We properly stored food in our anti-bear storage locker and luckily didn’t see any.

We camped in a great spot, aptly named Sunset — It’s in the Grant Grove Area.

And we visited nearby Hume Lake, where I went to Summer Camp many years ago.

We fished along the banks and caught nothing but joy, and kayaked on the lake too.

Pictured is the Mess Hall where I dined, one-week every Summer for 3 years while in HS.

I have the best memories of my time spent at Hume Lake Christian Camp.

It was incredible to be back  — Thanks to my parents for sending me there many years ago.

Special Water for Leon too — He’s allowed to be with us in the park.

It was the Ponderosa Camp where I stayed, by way of First Baptist Church of Lakewood.

Cabin similar to one I once camped in (above) — I couldn’t recall the exact one, two or three.

I never expected to go back — What a special treat to be here again.

Camp was in between groups, thus we were able to walk through all.

New kids were to be arriving the next day — Lucky for us.  More bear warnings are here.

Coincidentally, Matt visited the spot (above) while in Boy Scouts and I did while at Hume Lake.

Views at Sequoia National Park are breathtaking every turn along the way.

The trees are giant and absolutely magnificent — Thank you Lord.

Bacon and Scrambled Eggs in a humbling place.

It’s nice to be back and we’ll go back again (and maybe catch fish).

Tickets are on sale now — Since it’s at the Newport Dunes, we plan to kayak there.

Why not set-up a theater in your backyard?  Doesn’t this look cozy?  Now, what movie?

If you don’t enter, you can’t win.  Why not enter?  Anyone can win a Culinary Arts Competition at the Orange County Fair.  The deadline for competition entries is fast approaching.  Do you know how to enter?  Do you know what to do after you enter?  If not, this post may help.

First, enter (most competitions) online — The OC Fair’s website can get you on the way.

Go to the OC Fair Competitions’ page to learn ‘How to Enter an OC Fair Competition’.

When you’re ready to enter, visit the OC Fair & Event Center On-line Entries page (below).

Entrants are called Exhibitors, thus register as such before entering a competition.

Choose Department (Culinary Arts in this instance), then Division and Class for each entry.

Each entry costs $5.00 and one ticket to the OC Fair is presented on delivery day.

After online entry, note delivery date and time and have all goods ready — Learn more here.

On delivery day you’ll drive onto the fairgrounds, while all is being assembled for opening day.

Culinary Arts Competition entries are generally submitted at the Exhibit Promenade (above).

All entries must have a list of ingredients on an index card attached, as shown above.

Pictured herein are previously submitted entries and a was-gonna-be entry mishap below.

The above was going to be Tangerine Dream Bars (similar to Lemon Bars), but it didn’t set.

Fortunately most past entries have turned out well — It’s what’s hoped for on delivery day.

Above shows what YOUR entry/submission should look like, and below shows what it could look like when checking the competition results displayed on opening day at the OC Fair.

It’s exciting to see how well you did or didn’t do — You can’t win ’em all.

Entering a competition at any Fair makes all more fun.

June 10th, 2013 is the last day to enter the Culinary Arts Competition (excluding Special Culinary Contests) online — See the Culinary Arts Competition Guidelines for all specifics.

Guidelines are available for all OC Fair Competitions.

Come & Get It is the theme of this year’s Orange County Fair.

Good luck to all!

Bagels, Lox, Cream Cheese and the usual accompaniments, Onions, Tomatoes, Capers, Baby Greens and tactically scored Cheese for teeth, could start your day off with a laugh — Der.

Seinfeld is still one of my all-time favorite shows — See (20) of its food related moments here.

Our first experience at the California Wine Festival — Wine glasses lined up for tasting.

We grabbed a couple glasses and sought out the FOOD, because it’s how we roll.  Plenty of Wine was all around and available from noon to 4 — Best get some food in us to start.

Ribs and Chicken Wings from The Point Restaurant & Bar in Dana Point.

Messy with a Wine glass in hand, but the meat fell off the bone and both were flavorful.

Tall tables were scattered throughout the event and came in handy when free.

For a list of Participating Wineries, check with the California Wine Festival.

Pasta from Gemmell’s Restaurant may not look like much in the photo, but it was amazing!

I don’t know what it was, but if everything they make tastes as good, I’ve been missing out.

A generous Taco Plate from Chelas Mexican Grill was another winner for me.

Wine has the leading role at this event, so the heartier food options were appreciated.

VIP Pavilion (above) — It didn’t look more exciting, but had more chairs and shade.

Grilled Fish Tacos from Rubio’s.

Sushi from Mahé.

White Chocolate Dipped Strawberries from Celebrity Cruises.

Cheers — We’re hoping to win a free Celebrity Cruise, if they haven’t picked the winner yet!?

An Alcove similar to one on a Celebrity Cruise Ship — Our favorite Festival Sponsor.

We had White Wine on this warm, sunny day — Missed out on Red and want to do it again.

We frolicked and planked on Doheny State Beach afterwards and then went out for Sushi.

One fine day.