Nibbles of Tidbits, a Food Blog

Show your ID at Denny’s on your birthday to receive a FREE Grand Slam Breakfast — Thanks!

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.

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.

Where are the prices?  I can’t think of one good reason (for the consumer) not to have drink prices on a menu.  Chili’s Restaurant doesn’t put drink prices on its menu.  Drinks can be expensive.  I don’t want to ask… How much is this Margarita, or that one, or how about that Glass of Wine, etc.  It’s a little uncomfortable, but I don’t want a big surprise on the bill, thus I’m less apt to order a drink at Chili’s, especially a Specialty Margarita.  Do you feel the same?

On a positive note, I’ll always order their Chips — Chili’s Chips are the best.

CHEFS COOK TO FIGHT CHILDHOOD HUNGER IN LAGUNA BEACH AND ACROSS AMERICA

Montage Laguna Beach will host 7th annual Share Our Strength Taste of the Nation® Laguna Beach event on June 8, 2014 at the oceanfront resort.  A handful of celebrity chefs are coming together to prepare fresh farm-to-table delicacies to further Share Our Strength’s mission to end childhood hunger in Orange County and across the nation. Attendees will enjoy an afternoon of delectable dishes, wine, signature cocktails, and picturesque panoramic views of the Pacific Ocean at Montage Laguna Beach.  In addition to fabulous food and drinks, the event will feature a silent and live auction and live entertainment by local band The Kalama Brothers.

As contributors to the charity, guests can choose between the following event packages: 

• Celebrity Chef Tasting 4:00 p.m. – 7:00 p.m.

Tickets can be purchased in advance for $200 per person or at the door for $225 per person.

• VIP “Meet the Chefs” Reception 4:00 p.m. – 9:00 p.m.

Complete the night with VIP treatment and a sunset toast. Enjoy the Celebrity Chef Tasting followed by an after party to mingle with the chefs. Valet parking and post-event gifts are included. Tickets purchased in advance are $275 per person and $300 at the door.

Executive Chef Craig Strong of Studio, Montage Laguna Beach’s Signature Restaurant, will be joined by the following talented celebrity chefs:

• Chef Nina Compton – Fontainebleau, Miami Beach, FLA
• Chef Alan Greeley – The Golden Truffle, Costa Mesa, CA
• Chef Duff Goldman – Charm City Cakes, Los Angeles, CA
• Chef Brian Huskey – Picca, Mo-chica, Paiche, Los Angeles, CA
• Chef Lee Smith – Executive Pastry Chef, Montage Laguna Beach, CA
• Chef Alan Wong – Alan Wong’s Restaurant’s, Honolulu, HI

One in five children in this country struggles with hunger — The good news is that this is a solvable problem. The No Kid Hungry campaign is ending childhood hunger in this nation by ensuring all children get the healthy food they need, every day by connecting them to nutrition programs like school breakfast and summer meals and by teaching families how to cook healthy, affordable meals at home.

Since summer 2011, No Kid Hungry efforts to expand access to summer meals and school breakfast have helped connect kids to more than 34 million additional meals. The No Kid Hungry campaign is replicating that success around the country by working collaboratively with its partners to feed millions of American children.  In 2013, Taste of the Nation Laguna Beach raised over $200,000 which helps connect children in need with up to 2 million meals.

One hundred percent of ticket proceeds from Taste of the Nation Laguna Beach benefit the No Kid Hungry campaign, thanks to generous support from National Presenting Sponsor Sysco, National Sponsors American Express and Food Network, and local sponsors Montage Laguna Beach, Mangia Inc., Celebrity Cruises, Southern CA Gas Company, Epstein Becker Green, Orange County Restaurant Association, Congenial Spirits, Aqua Panna, Bread Artisan Bakery Inc. and Orange Coast Magazine. Local beneficiaries include Second Harvest Orange County Food Bank, Community Action Partnership of OC, Father Serra’s Food Pantry (@Mission San Juan Capistrano).

To purchase tickets for Taste of the Nation Laguna Beach visit http://ce.strength.org/events/taste-nation-laguna-beach.

About Share Our Strength’s No Kid Hungry^® Campaign

No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry^® campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. The No Kid Hungry campaign connects kids in need to effective nutrition programs like school breakfast and summer meals and teaches low-income families to cook healthy, affordable meals through Cooking Matters. This work is accomplished through the No Kid Hungry network, made up of private citizens, public officials, nonprofits, business leaders and others providing innovative hunger solutions in their communities. Join them at NoKidHungry.org.

* Above re-printed from a Press Release with approval to use photograph.  Previous Taste of the Nation reports on Nibbles of Tidbits are linked here and here.  It’s an important fight!

Thanks to Katie Chin of The Sweet & Sour Chronicles — I’ve already made three dishes from her new cookbook, Everyday Thai Cooking.  We learned a lot at her recent cooking class.

You can obtain her latest cookbook through Amazon or attend her next book signing and cooking class scheduled for May 8, 2014 at the Inspire Artistic Minds Culinary Center.

The IAM Culinary Center is located in Orange and is brought to you by 100Eats and Le Gourmet Kitchen.  More information about Katie Chin’s upcoming book signing and cooking class is linked here.  She’ll be making a few items from Everyday Thai Cooking, as pictured.

We got to try her Chiang Mai Chicken in Lettuce Wraps with Lime Ginger Dipping Sauce, Pineapple Fried Rice, Panaeng Curry Meatballs and Coconut Cake with Mango Sauce.

All were flavorful and relatively easy to make.

After our class, I made the Pineapple Fried Rice, Shrimp Coconut Soup (last photo) and the Chiang Mai Chicken in Lettuce Wraps and all turned out fantastic — Thai food is so tasty.

Also, thanks to Greg of the OC Beer Blog, who brought Beer to compliment the food.

Though I don’t have the specifics, he did a great job — His Beer selections paired well with all.

Katie’s Coconut Cake with Mango Sauce is on my “To Make List.”

If this looks good to you, be sure to attend Katie’s next cooking class and book signing.  She’ll be making all shown here and signing more books.  Thanks Katie — We’re happily cooking.

And thanks to the IAM Culinary Center too, for current and future food possibilities.

Happy Easter from Nibbles of Tidbits — More food PLEASE and much THANKS for all.

Comida del Oceano — A Limited Edition Seafood Menu currently being offered at El Torito Cantina Authentica in honor of its 60th Anniversary.  They’re having a ‘Year of Celebration’.

Nibbles of Tidbits was invited to try most items on El Torito’s Comida del Oceano Menu.

It was an honor for us, as we respect and appreciate El Torito’s 60 Years of Service — Gracias!

Cheers to that with a Spicy Pepino Margarita and Yerba Buena, described below and here.

My favorite, the Spicy Pepino Margarita is made with Cucumbers, Cilantro and Jalapenos.

Also on the Comida del Oceano Menu, pictured from top down is the Calamari Filet Appetizer (Crispy Calamari Filet Strips served atop Baby Arugula with a Sweet Chili Sauce), which was perfectly crisp and tender, nicely cooked and the best Calamari I’ve had in a long time.

Enchiladas de Mariscos filled with Shrimp, Crab and Three Cheeses.

The Enchiladas are served atop tasty sautéed vegetables, as shown above and in first photo.

Tacos de Camarones, served in Guajillo basted Tortillas — We loved that about them.

The Salmon Polanco-Style is a work of art and great atop Spinach and Chimichurri Sauce.

Camarones en Garlic-Lemon Butter Sauce — Loved the Roasted Tomato Butter Sauce too.

Cheers to El Totito’s longevity and continuous progression.

Our menu tour concluded with the Seafood Fajitas Supremas, a guest and employee favorite.

It includes Shrimp, Mahi Mahi and Crispy Calamari — A supreme Fajitas combination indeed.

Flourless Chocolate Cake, a gluten free choice by many — It’s ultra-moist with excellent flavor.

Thank you dedicated Chefs!  Looks like they have a great team under Chef Loreto Alcala (right).  Chef Arturo Castillo (left) heads up El Torito’s Orange location off The City Way.  We dined at the Fullerton location this day, a nice, large space with a Bar and Outdoor Patio.

We wish El Torito 60+ more years of success combined with dish and drink innovation.

It’s Il Garage (il garage ristorante) and it’s set back within/behind Park Avenue Restaurant in Stanton off Beach Blvd. — It’s a separate dining spot on the beautiful grounds of Park Avenue.

We ate at Park Avenue Restaurant — It’s reported here.  This day we were in the garage. 😉

I’m not sure if it really once was a multi-car garage, but it looks like it, tractor and all.

The view of Park Avenue’s famous Garden from our seat couldn’t be beat.

The Il Garage Ristorante menu changes daily and is dependent on their gardens.

Our favorites were the Cavatappi Primavera (below), utilizing many vegetables from the PAG.

And the Orange Panna Cotta — Truly the best Panna Cotta we’ve had in our lives (below).

It had so much flavor — Cheers to that (and our Two Year Anniversary).

Enter the PAG — Park Avenue Garden through here (below).

The PAG is a dream garden, with raised beds and trees growing everything you’d want to eat.

I think I’d want to live here.

You’re free to roam the gardens, no matter where you dine.

My husband, Matt is looking through the weather protectant, plastic drop, near the tractor.

Nice to receive a $100 Gift Card as a Wedding Gift that can be used at either restaurant.

It’s not in the best neighborhood, but once inside you forget about it — A good thing.

We plan to go back to both for Dining & Cocktails, as suggested.

Discovering Fullerton FOOD and most recently Mariscos Clemente Restaurant.

It’s a fine, local find that serves authentic Mexican Style Seafood — Muy Bueno!

Pictured from top down (a perfect sampling) — The Fried Fish (Tilapia w/ Tortillas, Rice & Salad), a Ceviche Tostada with Avocado and a Small Shrimp Cocktail, with Chips and Salsa.

It’s a relatively small place with a small parking lot off Orangethorpe and Gilbert.

Many are inside and have been going there for years — We’ll need to catch up.

Mariscos Clemente’s Shrimp Cocktail is on the sweet side, if you like that.  We’re ready for their other Ceviche Tostadas and more Pescado Frito, etc — Yelp for more photos and information.

Umami:  A taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as glutamate and aspartate) — It’s the definition of Umami.  Understand now?

How about this… Umami is a savory taste, one of the five basic tastes (together with sweet, sour, bitter and salty).  A loanword from the Japanese, Umami can be translated as “pleasant savory taste” — It’s basically a description, NOT specific ingredients.  I didn’t know all this.

Pictured is the Original Umami Burger from the Umami Restaurant Group’s Umami Burger.

And Beer Battered Onion Rings from Umami Burger’s Sides Menu.  They were good, but I prefer thinner Onions.  Theirs are thick with too much Onion — Not sure if they are always like that?!

As for the famous Original Umami Burger, I regret to inform that we thought it was just okay.  I’d heard great things about it over the past couple years, but we didn’t find it mind blowingly different.  It’s quite rich actually.  We like its ingredients… Shiitake Mushrooms, Caramelized Onions, Roasted Tomato, a Parmesan Crisp and Umami Ketchup, but idk — It was pleasantly savory, but other Burgers have been even more pleasantly savory, if allowed.

It’s not inexpensive, but had to try it and you may still want to too.  I’d like to try Umami Burger’s Ahi Tuna Burger.  It looks and sounds impressive, like many of Umami Burger’s other Burgers.

I tried one of these Chicken Biscuit Sandwiches one day while having lunch at Chick-Fil-A.  They were offering samples.  I couldn’t believe how good it was and I’m not a Biscuit person.

Ever since then, I’ve wanted one for breakfast, but rarely seem to be near a Chick-Fil-A, while it’s open and still serving Chicken Biscuit Sandwiches (until 10:30 and not on a Sunday).

When nearby, it’s a must and always a treat.

I’ve liked Chick-Fil-A’s Original Chicken Sandwich for several years and now highly recommend their Chicken Biscuit Sandwich.  It’s surprisingly almost better than the original.  Try it and see.

It’s buttery, flavorful and delicate, and compliments the Crispy Chicken well.

We received this Staub Cast Iron Cookware as a gift for our wedding.

It’s from one of the attorneys I work for as a paralegal — His family swears by it.

I’ve given away Cast Iron Pots in the past — I generally thought them to be unattractive, to rust easy, and be too heavy to use.  Well… This one is NOT unattractive.  In fact it’s so gorgeous I can’t stop staring at it.  I want to keep it nice forever.  It’s still pretty heavy, but I greatly appreciate its enameled surface and think it would be less apt to rust.  Thank you!

The first thing I cooked (several times already) is a Whole Chicken.

This one is seasoned with Salt, Pepper, Garlic Powder and Paprika — Each has been different.

And was simply placed a-top roughly chopped Onions and Carrots.

I include Fresh Herbs if I have them.  Dill and Thyme (my favorite) were added to this Chicken.  I add most in its cavity and some to the Carrots and Onions, since I later puree all with a little Chicken Juice and Chicken Stock to make a Sauce to serve with it — A quick alternative to Gravy.  Cook Chicken covered in the oven at 325° for approximately 3 Hours.

Put it in the oven and forget about it until the timer goes off.  It’s a great meal and our house smells good too.  I’ll experiment with a different pot to assess the difference in Chickens using the same cooking method and report back soon, if I can give up this pot for a bit.  Staub is made in France and this one has a self-basting system, you can read more about here.

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!

The Twisted Vine is a Wine Bar & Shop in Fullerton, but don’t forget the food.

These photos certainly don’t do it justice.  It’s nicely dark inside.  I met a group of friends there for the first time for Wine.  We shared everything pictured here, but didn’t take these photos until I went back a couple weeks later and had the exact same things.  All was that good!

I especially love the Chorizo Crostini (above) and I’m ready to have it a third time.

Also pictured is the Baked Brie in a Bread Bowl, Olives and Stuffed French Toast Empanadas.

Orange County Restaurant Week is over for now, but it’ll be back — I’m not sure when, but you can check here.  Next time, we’ll opt for the Wahoo’s Fish Taco deal more than once.

For $20 it included… (2) Drinks (Beer and/or Wine), an Appetizer (Baja Rolls) to share, (2) Entrees (Two Tacos and/or Two Enchiladas), and Dessert (Churro Chips) to share.

It was the best deal that week — Though it has past, OC Restaurant Week will be back again.

Until then, OC Cocktail Week starts TODAY — Here’s a link to more information about it.

Though full from our Wahoo’s meal, we couldn’t stop eating the Churro Chips, which are similar to those in photo above — We were so busy inhaling them, I forgot to take a photo.

Cinnamon Chips (pictured above) — Photo Credit and Recipe

For Orange County Restaurant Week, we chose Matador Cantina in Fullerton — Mostly because we’re based here now and it’s the best deal offered by 3 participating restaurants nearby.

There’s ample parking and an entrance in the back — It’s dark, but don’t be intimidated.

Enlarge Menu (above) for a better view — We had one of each, pictured herein.

A Ceviche Tostada (above) and/or Banh Mi Tostada (below) were offered for the First Course.

Second Course included Grilled Fish Tacos…

…and/or Chicken Mole Enchiladas.

I especially liked the Cilantro Lime Rice served with the meals.

All was fantastic and I see why Matador Cantina has been voted Orange County’s Best Mexican Restaurant by some.  Third of this Three-Course Dinner for $20 includes a Chipotle Apple Empanada (above) and/or Cro-Churros (below).  We couldn’t taste the Chipotle as much as we wanted to, but all was good and a great pick for OC Restaurant Week.

The X O (above) goes out to my new husband and dining partner for life, Matt (below).  Hi. 🙂

After this week passes, Matador Cantina will continue to offer Weekly Specials.

See Orange County Restaurant Week’s List of Participating Restaurants — It’s HERE, with respective menus and price listings.  We’ll be dining in Historic Downtown Fullerton this year, as it’s near where we just moved and still part of Orange County.  Matador Cantina, The Cellar and/or Hopscotch shall be our choice for lunch and/or dinner(s) next week.