Nibbles of Tidbits, a Food Blog

It wasn’t easy saving these Crispy Fruit as munchies for our cruise,  because I LOVE Freeze Dried Fruit, and admit I did eat Crispy Green’s Crispy Tangerine too quickly to photograph it.

Pictured above is the Crispy Fruit Pineapple aka Freeze Dried Pineapple — It is indeed crispy, like a Chip, and should not be confused with Dried Fruit, generally with a chewy texture.

We were leaving Miami here for Puerto Rico, St. Thomas and St. Maarten, amongst the Virgin Islands, with bon voyage Fresh Apples and its Freeze Dried counter-part pictured below.

The Apples were equally crunchy and crisp, either way — Fresh and/or Freeze Dried.

Crispy Green makes it right, and crispy, which is everything to good Freeze Dried Fruit.

It was then on to planning our first breakfast on the Celebrity Reflection — Sail back for more.

Nice package indeed — We LOVED our Wedding Cake by Creative Cakes in Orange.  It came with the Wedding Package offered by The Turnip Rose Promenade & Gardens in Costa Mesa.  Our experience with both was superb!  We called it (above) our Graffiti Cake, since it was piped with amusing words and sayings related to us.  It looked cool and unique and tasted amazing.  As a bonus (also part of The Turnip Rose Package) — Instead of freezing the top layer of the Cake to eat it on our one-year anniversary, a tradition, Creative Cakes will bake us a fresh Cake to enjoy in its place.  We’ll just call around that time to tell ’em what we want.

It’s not about me here, but some have asked… “Where have you been?”  Though FOOD is the star (and heart) of Nibbles of Tidbits, its publisher (me) is getting married in a week.  Oh boy!  So, I’m still here, but currently busy seeing the world through heart shaped glasses.

Notwithstanding, there’s big stuff coming here, after the REALLY big stuff happens.

I love this low calorie Banana Split (above) — Maybe I should marry it. 😉

Photo credits are linked here, here and here, respectively.  Thank you.

At the Fig & Olive Restaurant in Newport Beach — I’ve finally arrived.

I have wanted to eat there for some time and now don’t need to travel far.

It’s in Newport Beach at Fashion Island — I believe it occupies Coco’s former location.

Nibbles of Tidbits was fortunately invited to its Grand Opening Party.

All was grander than expected — Its size, style, crowd and continuous appetizers.

As shown throughout, we tried a fair sampling of many.

Indoor/outdoor patio with fireplace (above) before it filled with people.

I don’t recall all we ate, but pictured above is the Zucchini Carpaccio — See MENU.

The hallway leading to the restrooms is filled with fresh Herbs, candles, vases and books.

The Grand Opening Party was complete with models on platforms throughout.

We were well positioned by the kitchen to receive the first right of refusal on appetizers.

None were refused, all were well liked and some loved.

The Truffle Mushroom Croquette (above) was a favorite of the evening.

Crostinis are popular at the Fig & Olive Restaurant.

I especially liked the Goat Cheese, Caramelized Onion and Chive Crostini.

The large space got crowded, which made it harder to jockey for a good food position.

We ultimately tried all pictured herein — For their complete MENU, see here.

We’d like to go back for more Crostinis & Crudo to enjoy at our leisure

Lunch starts in Newport Beach on January 6th and Brunch on January 11th, 2014.

The Fig & Olive Restaurant is in several spots in New York, in Los Angeles and now nearby.

Nice cars adorned the entry leading to a red carpet — I was underdressed, but treated well.

Fig & Olive Ingredients and Design — It’s about passion for the best Olive Oils, flavors and cuisine from the Riviera and Coastal Regions of the South of France, Italy & Spain and their elegant, warm design with limestone stucco walls, terra-cotta ceiling, green Rosemary and Olive trees exude the essence of the Mediterranean (they say).  I like it!

2014 Food Trends:  Fish Heads, Fish Heads, roly poly Fish Heads — Eat them up, yum.  Well, not sure about the YUM part, but it appears Fish Heads and Fish Collars will be popular in 2014, so some say.  Oh boy!  And other, more desirable sounding food trends include… Haute Jewish Deli items, eating with your hands, raw Beef, house made Hot Sauces, Parfaits, Bugs, locally sourced everything, heirloom Beans, Peanuts and field Peas, reconsidered Rice, Ice Cream Sandwiches, edible food packaging, Tea, and Gluten-free products continue to grow.  All are reported about in detail here, here, here, here, here, here and here.  Happy eating!

Back together again decorating Cookies and Cupcakes in 2013.

With the Cookie Gang, minus member taking the photo — We wish you a Merry Christmas!

Naked Cookies frosted to become Snowmen, Reindeer, Christmas Trees and more.

Happy Birthday Jesus and Happy New Year to you — There’s much to appreciate throughout.

Good tidings we bring to you and your kin — Good tidings for Christmas and always.

Blue Water Grill opened a restaurant on Catalina Island a few months ago.

A group of us recently traveled across the sea for lunch — Well, not just for that, but it was nice to see a recognizable restaurant immediately upon disembarkment.  I had enjoyed Blue Water Grill in Newport Beach a few times before.  It’s not cheap, but the food is good.

Pictured from top down we had Seared Scallops with Roasted Jalapeno Aioli — They’re great, but I’d prefer more than (3) for the price ($14.75) and it’s not ideal for five to share.

Baked Crab & Artichoke Dip — It’s okay.  More of it would have been better too.

New England Clam Chowder — Always with Tabasco for me.

Grilled Salmon with Vegetables.

Grilled Mahi Mahi Sliders.

The main purpose of this trip was friends, not food.

The new-ish Blue Water Grill is news, but my Bachelorette Party was most interesting.

Much thanks to dear friends — I love Catalina and y’all.

Back to the food…

Carl’s Buns are tight!  They’re fresh baked in the restaurants and served on Six Dollar ‘Thickburgers’ formerly known as Six Dollar Burgers.  I’m not sure if the Burger size is different, but Carl’s Jr. changed the Bun and altered the name, it appears, and we gave one a try.

The Burger above was a little dry and the Bun slightly burnt, but it does make a better Burger.

We say… keep up the Fresh Baked Buns — I’m reminded of my 8-Minute Buns DVD.

Several food reports are in the writes (if you will), but I intermittently pause to move by December and prepare to marry in January.  Orange County FOOD reports will then be bigger and better and home cookin’ should get more interesting and will hopefully be aesthetically pleasing.  It’s a busy time, but I’ll soon be posting about Bruxie, Catalina and El Cholo.

Well… I learned how to make Gnocchi (a good thing) and other dishes I’d never choose to make, but didn’t win a prize.  All was for a Recipe Photo Contest sponsored by the Idaho Potato Commission.  My photos weren’t selected and I think I know why.  It’s all about the food (or Potatoes in this instance), not background, though important too, and I didn’t get close enough.  Or the competition was stiff.  I don’t know.  I appreciate the incentive.

Moving on… to packin’ for moving, as previously reported — I’ll compete again when time.

Though you can’t see the Meatballs in this photo (above), it’s a Meatball Sandwich from Two Saucy Broads in Fullerton.  They’re reported to make some of the best Meatballs around, says Yelp.  Since I’m in the process of moving to Fullerton and was nearby, I gave them/it a try.

The Sandwich is called Mom’s Meatball Parmesan — It’s different than the average Meatball Sandwich in that it’s baked in Pizza Dough, similar to a Calzone, but they don’t call it that.

Also pictured are two Pepperoni Pinwheels with a side of Marinara Sauce.

Both were very good and I love the name… Two Saucy Broads (one is pictured below).  Though the original focus was on the Meatball, it’s the Sauce and Dough that I liked best.

Once settled in, I’ll go there again, once they’re settled in their new, larger location too — They plan to move from Commonwealth to Hyland in Fullerton by the end of the year.  I’ll be there.

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.

Veterans and active-duty military personnel deserve to take advantage of the day.  It’s Veterans Day and many want to say thanks!  Several restaurants and others are offering FREE meals.  Those qualified should plan their schedule around the options — Start here.

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.

To me, Veterans and Active Duty Military matter the most — Thank you for your sacrifice!  It’s because of that I live free.  And because of that, they’re most deserving of a FREE meal at Applebee’s this coming Veteran’s Day.  Nice job Applebee’s.  See their special menu here.

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!

I’ve been working on 9 out of 10 Idaho Potato Commission Recipe Photo Contest entries.  The September/October contest officially ends today, then judging begins.  It’s a wrap here with Idaho Potato Gnocchi with Pesto, the last dish prepared, photographed and entered to hopefully win again.  If nothing else, it was a learning experience with satisfying, tasty meals.

I hadn’t made Gnocchi before — It’s relatively easy, but gets sticky, so be liberal with the flour.

If you don’t have a Gnocchi roller, they can be rolled on the back of a fork.

Contest recipe linked here includes a complete list of ingredients and instructions.

Cook ’em until they bob to the top, plus 5 minutes are general guidelines, but my main focus was the FINAL photo of the prepared dish (and flavor too) — The photo is everything to the contest and flavor most of the enjoyment of the labor, though a win would enhance that too.

Photos herein are not official entries in the contest — They’re runners up.

Islands Fine Burgers & Drinks — It’s the Nalu Nalu Burger and it’s new on Island’s Menu.

It’s made with Roasted Garlic Aioli, Provolone Cheese, Sautéed Onions, Mixed Peppers, Hot Chili Pepper Rings and Lettuce.  Our Nalu Nalu Burger (above) was over-cooked and just okay.  We still prefer Mavericks, Kilauea, the Pipeline and the Hula to this Hawaiian wave.

There’s yet another Recipe Photo Contest being hosted by the Idaho Potato Commission and you could win $500 or more.  Not sure why I keep reporting about it, since I don’t need the extra competition.  It’s just that it has a lot of fun and favorable elements about it.  To be fair (and helpful), you can learn more about it and enter here on or before October 29, 2013.

* Photo of Jalapeno-Ham Stuffed Potatoes (a Contest Recipe) is not an actual entry.

Early posts can be viewed at the J. Paul Getty and elsewhere — Fruit and Fish were popular.

I first saw Cousins Maine Lobster Truck on television.  I forgot the program, but remember that I was left wanting one.  On the way to lunch elsewhere the other day, I saw them parked in a business lot in Irvine — Screeeeeech, I was there.  Dang, it’s not cheap, but had to have it.

I debated (too long) between the Connecticut Lobster Roll and the Maine Lobster Roll — All Cousins‘ Lobster is from Maine, but the Connecticut Lobster Roll is served warm with Butter and Lemon and the Maine Lobster Roll is served chilled with a touch of Mayonnaise.

It’s the Connecticut Lobster Roll this time (pictured) — Both are on a New England Style Roll.

Cousins Maine Lobster Truck Menu.

Next time I’ll try the Maine Lobster Roll, just to be fair — I liked the Connecticut Lobster Roll a lot.  The Lobster was sweet and had good texture, the portion was generous and the Roll was nicely soft.  All sounds great, but it’s a rich Sandwich.  Though small, I almost couldn’t finish it.

SeaLegs Wine Bar — It’s my new favorite restaurant (and Wine Bar, especially on a Wednesday when all Wine is 1/2 off).  Everything I’ve had there has been amazing.

LOVE its smart, chic, cool and comfortable style — Parts feel like an east coast vacation spot.

As noted, we think they have the BEST Truffle Mac & Cheese around (top photo) — Huntington Beach is where it’s at.  I’m told it’s made with White Cheddar, Mozzarella and Blue Cheese.

See SeaLegs Wine Bar’s Menu by the seashore, Pacific in this instance — I give no resistance.

Also on the menu, pictured herein are the Bleu Sliders and Prosciutto Wrapped Asparagus.

I’ve yet to try most of their food, but want to, really, really bad.

Instead I’ve toasted there with ole high school chums on Wednesdays.

Cheers to SeaLegs Wine Bar (and its food) today with memories of yesterday.

Happy Hour prices ($5 Wine & Plates) apply ‘At The Bar’ only, M-F’s from 3-6p.m.

Will climb for Wine wit me sea legs.

Check out the latest Recipe Photo Contest hosted by the Idaho Potoato Commission — You could win big. I hope to.  They’re giving away $5,000.  Past contest information is linked here.