Nibbles of Tidbits, a Food Blog

So far, Diho Siam has the best Wor Wonton Soup in Costa Mesa.  The broth is amazing!  Due to the weather and being under the weather, I’ve had a lot of Soup lately.  This is the second day in a row I’ve had the Wor Wonton Soup Bowl from Diho Siam — (949) 645-3259.  Too bad I didn’t photograph it yesterday, the Broth was crystal clear like the best Consomme ever seen, and the Shrimp was on top.  It would’ve made for a better photo.  Consistently both, and all previous bowls, were flavorful, convenient and satisfying.  If local and under the weather too, you’ve got to try it.  And if searching for other cold comforts read here or to view more Diho Siam meals click here.

I’ve noticed a lot of different Frozen Yogurt shops opening up all around Orange County and thus far Pinkberry is my favorite — HOWEVER, it’s the only Frozen Yogurt I’ve tried in a long time.  I’m more of an Ice Cream fan, but just learned I can be converted by Pinkberry.  Their Yogurt has that tang I’ve missed in past Frozen Yogurts.  It actually tastes like Yogurt and I can’t wait to have the same combination again, especially the Passionfruit.

I tried a small with 3 Flavors — Coconut, Passionfruit and Pomegranate with Fresh Blackberries and Honey Almond Granola, and a friend had the same Yogurt with Fresh Coconut and Kiwi, while two others opted for the Original Flavor with Pinkberry’s new liquid topping of Italian Caramel.  When opting for toppings on a small, you currently get to choose two.

ANNOUNCEMENT:  Starting October 7, 2009, if you pay for toppings, you’ll be able to add as many as you like — That’s a good thing and makes sense, since only so many toppings can fit on each.  And it’s more satisfying and fun for Pinkberry’s customers, but I wrote this song…”You had me at two toppings.“

So far we’ve determined that Bayside Restaurant in Newport Beach has the Best Happy Hour in Orange County.  Their Tapas Menu is fabulous.  This visit we had the Crab Cake with Herb Cabbage Slaw and Chipotle Aioli (above) and  Fusilli Carbonara with Bacon and Parmesan (below).

And the Sliced Beef Sirloin with Roquefort Blue Cheese Leek Fondue (below) is divine.  As like our last visit, the Tapas were top quality and excellent tasting.  The Bayside Tapas Menu is served daily from 5 to 9PM in the Lounge and on the Terrace.  Each item is only $5.95 and unique Martinis and select glasses of Wine are available for $6.

Most Happy Hours end at 7PM — We appreciate that Bayside’s Tapas Happy Hour lasts until 9PM.  We’re still searching for a restaurant that can top their selections, service, prices and hours.  If so, we’ll surely report about it.

During the month of September, Fleming’s Steakhouse & Wine Bar is offering a few great deals.  Be sure to stop in each Wednesday for a complimentary tasting of their Prime Burger Bar Menu.  They serve 5 Gourmet Burgers that you’ll get to try for FREE — Every Wednesday in September, between 5 – 7 PM, they’ll be serving a different mini version of each Burger.

OC Fair Culinary Arts Competition Ribbons

Does this mean I might know something about which I write?  Although the purple ribbons only mean participate, I’m happy to have them too.  The Orange County Fair left town, but I picked up these ribbons today among the rubble of the broken down rides.  Each year the OC Fair runs a Culinary Arts Competition and sign up is 3 months preceding it.  I finally met the deadline this year for the first time and pleased to report that all (4) entries placed — Not too shabby, though some of my friends say the contest must be easy, HA.

Ambrosia Bundt Cake

Rocky Mountain Orange Cream Pie

Gourmet Nut Clusters

Pretty in Pink Scones

To enter the 2010 Culinary Arts Competition, start checking this website in late April – May 2010 for Home Arts – Culinary information, guidelines, deadlines, etc.  Good luck!

The new Orange County Food Examiner is me, Shelly Borrell.  For information about food in Orange County, visit the Examiner online.  You’ll find restaurant reviews, recipes, cooking tips, food product reviews, food event reports, and a whole lot more.  We’ve only just begun.

http://www.examiner.com/x-17290-Orange-County-Food-Examiner

The Single Day Pie Competition went down today at the Orange County Fair.  Approximately 20 Pies were entered and Ribbons were awarded for Best of Show, 1st, 2nd & 3rd Place, plus 3 Honorable Mentions.  After the judging, FREE Pie was served to the public.  It’s best to be around at that time (2PM each Saturday and Sunday at the Promenade Stage).  During this Contest, I happily received an Honorable Mention for my Chocolate Mountain Orange Cream Pie.  It’s pretty good.  Here’s the RECIPE: Orange Cream Pie Recipe.  Enjoy!

More Orange County Fair Competition INFO:

• Culinary Arts Competition Results at the 2009 OC Fair
• Fine Tuning our Scone entry for the OC Fair
• More food related competitions at the OC Fair
• Baking contests at the OC Fair

The results are in for the first phase of the Culinary Arts Competition at the Orange County Fair.  I’m excited to learn that my Ambrosia Bundt Cake won a 2nd Place Ribbon and my Gourmet Nut Clusters won a 3rd Place Ribbon.  Not bad for a first time OC Fair submitter — Two for two.  For the second phase of the Culinary Arts Competition, I’ll be delivering Scones on July 28th, and for the Single-Day LIVE Judging Contest a Pie on July 25th.

This day I met Jaqui Dulebohn (Santa Ana), a Division Winner in the Preserved Foods Competition.  That’s impressive!  It means she won a 1st Place Ribbon, then beat out all the other 1st Place Ribbon winners in the Jam’s Division.  Congratulations to Jaqui on her Apricot Jam.  She looks forward to the competition each year.  ALL entries are displayed in the Home Arts Building.  You’ve got to get to the Fair for all the fabulous food and fun.

OC Fair INFO

Competition & Contest INFO

PHOTOS from 2008’s Culinary Arts Competition

The Orange County Fair opened today — It’s time for our favorite Sandwich. Every year we look forward to the BBQ Beef Brisket Sandwich at the Texas Style BBQ Stand.  So far we haven’t found one we like better.  Look for this sign near the Fair entrance, if you want one too.  Is the cow appropriate for this post?  Either way, it’s all at the OC Fair with a whole lot more.  Have FUN and enjoy the FOOD.

Last year’s Sandwich (up close) is linked here — The stand looks a little different this year, if we’ve got it correct.  We’ll check back to confirm.

I Need Text Company, Nibbles of Tidbits’ main site is being overhauled.  It’s basically getting a new look and we’re hopefully making it easier for clients to obtain the information they desire.  The change will happen overnight during the first week in July.  Until then, we remain open for business.  Thanks for your inquiries.

Two more announcements, Happy Father’s Day today — And don’t forget to ENTER a comment on the SONIC post to win a $25 Gift Certificate to SONIC Drive-In.  We’ll be drawing the winners from the commenters and mailing out (10) Gift Cards in 4 days.

Nibbles of Tidbits was invited to the Grand Opening Party at the New Shorebreak Hotel in the heart of Huntington Beach (aka Surf City).  It was a pretty hip and happening par-tay, but here we emphasize the fashions of the food.  And must mention the spectacular view of the Huntington Beach Pier and Pacific Ocean — The above photo was taken from one of the hotel rooms.  Surf City accommodations don’t get more ideally located than this.

Our invitation included an amazing Family Style Dinner at Zimzala, the Shorebreak Hotel’s Restaurant.  Their unique and high quality dishes offer your taste buds a flavorful trip through the Mediterranean Sea and beyond. 

As a starter before dinner, we shared a Zimzala Mezze Plate.  Our multi-level serving plates included a Moroccan Carrot Salad, White Bean Salad, Hummus, Cheese Filled Moroccan Cigars and more.  Each item had its own intense flavor.  I’m craving the Carrot Salad as I write this.

Prior to dinner we were greeted at the door with a Glass of Cava and a cute guy holding a plate of appetizers, and then several more which included “real” Crab Meat on Cucumbers (that’s refreshing all around) and Mini Salmon Cakes.  During dinner we were served some of the best Salmon I’ve ever had — I believe it’s Zimzala’s Pan Roasted Wild Salmon.  And I didn’t get a piece, but my friend raved about the Moroccan Chicken Tagine.

For dessert we had the Warm Strawberry Galettes with Vanilla Bean Ice Cream, and the Chocolate Ganache, which is uniquely served with Grilled Sourdough Bread, Olive Oil and Sea Salt.  The combination works and it’s fun to try.

Shorebreak Hotel hosted a fabulous Grand Opening Party.  After the appetizers and before the dinner, we enjoyed the BBQ Grilled Shrimp, Lamb and Chicken Skewers in the courtyard.

And one of the Ballrooms was filled with Oven-Roasted Bacon Wrapped Dates (We LOVE ’em), Fingerling Potatoes, Fried Artichoke Hearts and the various Mediterranean Salads we enjoyed at dinner.

In addition to the after dinner desserts we shared, Zimzala set up a dessert room that included Fresh Coffee and my favorite Cookies, Madeleines — These were Lemon and I’m kicking myself for not taking one (or 5) to go.  I was stuffed at the time, but wish I had them now.  And above right are the room goodies offered with the view in the first photo.

As if the above isn’t enough for a successful Grand Opening Party, the Shorebreak Hotel hosted a Fashion Show, Live Band, Acoustic Performances, Simulated Surfing, Wine Tasting and Sand Castle Building.  It was a fun time and the service was excellent.  We like the airy and sophisticated feel of the hotel and would love to go back for more of everything.

Bolded food items are known to be on Zimzala’s everyday menu.

Have you been to Orange Hill Restaurant?  You’ve had about 40 years to get there.  It’s on the top of a steep hill in Orange, California.  It’s a bit scary driving up there, but the views are spectacular.  And it’s been a great place for wedding receptions, prom dates, special events, romantic dinners and many good times.

Right now, from 4:30 – 6:30 nightly, they’re serving a Sunset Menu for $19.95 — It’s a prix fixe menu that includes a choice of the Orange Hill Salad or Maine Lobster Bisque, and an entree of Prime Rib of Beef (above), Fresh Atlantic Salmon, Chicken Dijonnaise (below) or Portobello Mushroom Ravioli.  And all is served with a slice of House Made Cheesecake with Raspberry Coulis.

It’s an excellent deal for really good food and amazing views — A perfect date place.  I was wishing I wasn’t with my friend, HA.

Orange Hill has seamlessly been remodeling room-by-room over the past few months and has just one left.  It’s more up to date than it once was, but has no major changes — They do have a showcase kitchen you get to pass through on the way to one wing of the restaurant.  That’s fun to see.

And you’ll see tons of Koi Fish in the pond as you walk across the bridge towards the restaurant.  It’s pretty cool.  We were there to see the daylight view and watched the sun go down as we dined.

I’d love to go back for the Sunset Menu — It’s a meal deal on a hill.  Others hang out sipping cocktails near the outdoor fire pits.  Orange Hill Restaurant has much to enjoy, once you get past the drive up.

FYI:  Orange Hill Restaurant is not related to the Orange County Mining Co. Restaurant, which is on a different nearby hill.  Some have confused the two.

For the locals, Orange County’s 1st Happy Hour Week is happening NOW until April 18, 2009.  After reading a few of the participant’s menus, we excitedly chose Bayside Restaurant.  The TAPAS they’re offering are fantastic.  It’s hard to decide what to get, because all 16 of them sound amazing.  I wish I had time to go back before the deal ends — Right now all Tapas are $5.95 (each).

From top to bottom, we shared the Smoked Scottish Salmon, with a Warm Blini, Lemon Aioli, Capers, Dill and Onion — Grilled Lamb Chops with Potato Puree and Mustard Sauce.

Bresaola (Air Dried Beef) Carpaccio with Arugula and Parmesan — And Medallion of Venison with D’Anjou (Pear) and Spiced Red Wine Sauce.  WOW, we highly recommend the Venison.  It’s so tender and flavorful.

As you can see, it’s high quality food for less than $6 — Carl’s $6 Burger PA-LEEZ give me a break.  Can someone out there PLEEEZ serve this through a Drive-Thru?

More about OC Happy Hour Week:
http://www.happyhourweek.com/

Bayside Restaurant: http://www.bistango.com/bayside.shtml

Kimera Restaurant • Lounge has little signage on the outside and its Complementary Valet Parking may be a little tricky to locate for some, but you’ll find it — And it’s truly worth finding.  The food is excellent.  We enjoyed all aspects of our meals, the Meats, Sauces and Sides.  All was top notch.

This evening we had the Chef’s Special which included Shrimp in a Beurre Blanc Sauce and Steak — Unfortunately I don’t have the eloquent description of the Steak and Sauce as it was presented by the Server, but all was cooked perfectly.  And we had the Boneless Pork Rib Rack Chop with Cremini Mushrooms, Soft Polenta and White Truffle Essence.  It was fantastic too, especially the Mushroom Sauce. 

Kimera is a pretty stylish place — The lounge appears to bring in a good crowd, but don’t forget the dining room.  It’s got a lot to offer too.  In fact, they’re currently offering a few incentives to enjoy the restaurant.  One is 50% Off Food on Monday Nights, a terrific value for high quality food.  I’m not sure how long that enticement will continue — Forever would be good.

And for Dessert we tried the “Birthday Cake” a la Mode with Banana, Strawberries, Chocolate Sauce and Candied Walnuts, YUM.  And the Flour-less Chocolate Torte.  I learned that Kimera’s operators and staff truly want you to have a great experience.  You need to get over there and treat yourself — I’ll be going back soon.

Kimera Restaurant • Lounge: http://www.bistango.com/kimera.shtml#

Cooking Demonstration at Bloomingdales: http://www.ineedtext.com/FoodBlog/?p=2888

One of the magazines I currently subscribe to is Orange Coast and in this month’s issue is this amazing recipe.  It’s Baked Eggs in Ham Cups with Mushrooms and Shallots by Chef Jamie Gwen.  I fell in love with the photo, and the recipe is fairly easy so I had to make it. 

The taste and homemade presentation happily lived up to my initial reaction to the magazine photo (below left).  This recipe is so delicious and impressive looking.  A yummy sautéed Mushroom mixture is layered over the Ham and under the Egg, as you can see before it’s baked (below middle). 

The photo and recipe in Orange Coast Magazine (April 2009) are found within a Special Advertising Section by South Coast Plaza, 13-15. 

These Baked Eggs in Ham Cups are definitely worth making, especially for company.  They’ll definitely be a part of my Brunch repertoire in the future — They’re too FAB!

Chef Jamie Gwen INFO: http://www.chefjamie.com/

Orange Coast Magazine: http://www.orangecoastmagazine.com/

Note:  Leave comment HERE if larger recipe print is needed.

WOW, this Ice Cream deserves a tablecloth and I sure wish I had a black one for these photos.  In any event, we love the densely creamy texture and bold flavors of Häagen Dazs New FIVE Ice Cream.  Nibbles of Tidbits conducted a Taste Test of 6 flavors – Pictured above from (L-R) are Ginger, Coffee, Vanilla Bean, Brown Sugar, Milk Chocolate, and Mint Ice Cream.

Häagen Dazs FIVE comes in 7 flavors — Passion Fruit wasn’t included in the Taste Test with the others, because I couldn’t stop eating it in the days leading up.  OMGosh, I’m in love!  It’s luxuriously creamy and the Passion Fruit taste is intense and exact.  I’ve got to have it again.

After the Taste Test, I asked our six tasters what one flavor each would pick and the tally is as follows:  Ginger (1), Vanilla Bean (1), Brown Sugar (3), Mint (2), and my favorite was the Passion Fruit (obviously), and the Brown Sugar in this Taste Test.

Milk Chocolate reminds me of the Best Fudgesicle I had as a kid, and the Brown Sugar tastes like a Werther’s Original (Toffee Candy) with notes of Black Licorice — It’s an interesting punch of flavor.  And the Ginger was a fun surprise, it’s spot on and enjoyable.  FIVE is an excellent Ice Cream and I was happy to try them ALL.

Häagen Dazs DIRECT:  http://www.haagen-dazs.com/

More INFO re FIVE: http://www.ineedtext.com/FoodBlog/?p=3592

The “Special Menu” is the Cheesecake Factory’s New Small Plates & Snacks and Specialties Menu.  Here we had the Beets With Goat Cheese Salad and a Margherita Pizzette.  The plates are “small” as they note, but the prices are small too — Each was $4.95.  It’s a better lunch than fast food for the same price, except for the tip. 🙂

Related Links:

http://www.cheesecakefactory.com/menu.htm

http://www.ineedtext.com/FoodBlog/?p=1960

Most people go to Ruth’s Chris Steak House for the Steaks (obviously), but don’t overlook their Appetizer Menu.  We happily enjoyed the Sizzlin Blue Crab Cakes, with huge lumps of Crabmeat that come sizzling in Lemon Butter.

The Shrimp served with the Shrimp Cocktail is also large and come served with Cocktail Sauce or Remoulade Sauce.  We had to get both, which are above par in taste.  The Remoulade Sauce is extra impressive and flavorful.

The Barbecued Shrimp (above) is sautéed New Orleans style in reduced Wine, Butter, Garlic and Spices.  We especially liked the Garlic flavor in the Sauce, and it comes ready with pre-dipped Bread.

And the Veal Osso Buco Ravioli comes with Sautéed Spinach.  It’s more than an Appetizer.  Their portions are good.  One should consider Ruth’s Appetizers as an excellent meal addition, or a substitution to Steak and possibly a way to have a great meal and save a few bucks.

To me, the Sweet Potato Casserole with a Pecan Crust is Dessert.  It’s served as a Side, but preferred by many as a Dessert.  Some get it served with Ice Cream.  We visited the Irvine location and found the Chef, Manager, Bartender and all staff friendly, proud and knowledgeable.  We thoroughly enjoyed our meal and visit.  Thanks Ruth’s Chris Steak House in Irvine.

Related Links:

http://www.ruthschris.com/

http://www.ineedtext.com/FoodBlog/?p=2623

http://www.ruthschris.com/Menu/Appetizers-and-Soups

I’ve come to love this restaurant — Tradition by Pascal in Newport Beach serves spectacular food and offers excellent friendly service.

This day we had the Lunch Prix Fixe Menu, which is a great deal.  It includes a choice of four Entrées — Three are pictured here.  Starting from the top on down are Pascal’s Baked Chicken Crêpes with Gruyere, Rainbow Trout with Steamed Organic Fingerling Potatoes and Caper Meuniére, and My Mother Therese Homestyle Cooking, which is Veal, Broccoli Rabe and Fettuccine.

The Lunch Prix Fixe Menu also includes one of three Starters.  We chose the Homemade Pâté and Soupe Du Jour, which was a Puréed Vegetable Soup without Cream.

We were celebrating a Birthday, so they customized one of the Desserts with a candle.  This day it was Flan.  We added a Lemon Tart for a little more sweetness.  A Chef’s Choice Dessert or Glass of House Wine is part of the Lunch Prix Fixe Menu ($22) — I like the Wine/Dessert swap because I don’t always want Dessert, and it’s an extra savings on a sought after beverage.

Here’s a link to Tradition by Pascal and MORE: http://pascalnpb.com/

Pascal Epicerie Food Photos

Happy Birthday Arlene and Thank You Very Much Shanda.  The food and company are always GREAT!

It takes months to get a reservation at Rao’s in Upper Manhattan New York.  The hundred year old restaurant hardly has more than ten tables in a corner of East Harlem.  I’ve read “the dishes are magical” and since I’m in California, I bought Rao’s Cookbook.   It’s my way in.  I’d love to eat in the restaurant someday, but until then I THANK Anna and Frankie for the BEST Meatball Recipe ever.  I need no other.

I make the exact recipe and my own Breadcrumbs, but I bake the Meatballs instead of fry them.  It’s a lot easier and turns out great.  I bake them in a preheated 400° oven for about 25-30 minutes, and then add ’em to simmering Marinara Sauce as noted in No. 4 of Rao’s Recipe below.

I’ve included a link to their Cookbook and posted “Anna and Frankie’s Meatballs” Recipe HERE — They’re only served on Wednesdays at the restaurant.  They really are tasty and I can now eat them all week long in California.  I’ll also freeze the Meatballs individually and reheat a few in Sauce whenever they sound good.  It’s an easy way to be reminded of their authentic Italian flavor and be transported to happiness.

Rao’s Cookbook Link:

http://02cb90c.netsolstores.com/cookbooksandcds.aspx

Easy Read Recipe Link: http://therecipereader.com/meatballs-raos.htm

Today at the Bloomingdale’s Cooking Demonstration, Executive Chef Owner Cathy Pavlos of Lucca Cafe announced that Orange County Restaurant Week has been extended for another week.  That’s great news!  There’s more time to enjoy the prix-fixe meals being offered at several OC Restaurants.  Pictured here is the Braciole al Forno we had for dinner at Il Farro Caffe Trattoria.  More about our visit will be reported in an upcoming post.

MORE INFO: http://www.orangecountyrestaurantweek.com/

The First Annual Orange County Restaurant Week officially starts today and continues through February 28th — More details about it are linked below.  As previously reported on Nibbles of Tidbits, participating Chefs are giving cooking demonstrations at Bloomingdale’s Home Store at South Coast Plaza.

Here Chef Paul French of The Californian at The Hyatt Regency Huntington Beach makes their Wild Mushroom Ravioli with sauteed Jewel Box Mushrooms, Farmer’s Market Vegetables and Brown Truffle Butter Sauce.  WOW, it’s the best we’ve sampled (thus far) during these demonstrations.  And it’s fortunately one of the dishes being offered during OC Restaurant Week.

Related Links:

http://www.ineedtext.com/FoodBlog/?p=2623

http://www.ineedtext.com/FoodBlog/?p=2489

http://www.orangecountyrestaurantweek.com/

http://huntingtonbeach.hyatt.com/hyatt/hotels/entertainment/index.jsp

I have to share this song.  I’ve thrown in a food photo — Is that enough to tie this magnificent song into a food blog?  I’m eating right/write now and playing it.  Music is the best addition to food, isn’t it?  This song has been part of my YouTube Favorites for some time.  It is LIVE’s piano version of They Stood Up For Love.  It’s uplifting and hits me each time I hear it.  I’m feeding my soul.  That’s it!  There’s the tie in — I’m feeding my soul right now with music.  Feed yours too.

Update 07/09/10: Nibbles of Tidbits can now add video, thus post this favorite song below for easy access.  We never get tired of it and LOVE Live.