Nibbles of Tidbits, a Food Blog

The Playground, what a find.  I knew I’d like a restaurant named The Playground.  It’s in Santa Ana off 4th and Spurgeon, near the Plaza Fiesta.  A group of us recently met there for an amazing Champagne Brunch, and spent time with its passionate Owner and Executive Chef Jason Quinn, who loves what he does and only offers the best — Impressive food and team.

Fresh, sophisticated, quality ingredients combined simply for superb flavor seems to be the focus.  And they don’t skimp on the aesthetics, as you see, the food is beautiful too.

Unfortunately I didn’t capture all well enough, but the posted photos start with Wagyu Beef.

On to an artistic Soft Shell Crab Roll and Wild Boar Belly (both shown above).

Benton’s Ham is added to many tasty dishes and is out of this world alone.

The Playground’s MENU will vary, as creativity and enthusiasm overflow.

Breakfast Hash with Brussels Sprouts above and a special Short Stack below.

A bowl of the freshest Shellfish with Whole Shrimp hangin’ out — Nice Broth.

Thanks for the Oysters too — Tasted freshness over and over again.

Unique offerings of Beer and Wine are available at the Bar or anywhere inside.

We met at The Playground as a fortunate group of Local Experts for Local Cuisine.

I’ll soon spotlight Local Cuisine to note the cool things about it, after the Cinnamon Roll.

I fancy hanging snowflakes during Christmas time that attempt to look half as good as above.

One of the best reds is perfectly cooked Filet Mignon.

Red Velvet Cake, very popular now.

Shrimp Cocktail Teasers — I make the best Cocktail Sauce in seconds.

A Lobster Roll — Never had one, always wanted one, will get one (someday).

Pomegranate Margarita and other interesting Margarita concoctions are here.

I love Beets and used to make them all the time.  The drawback is they stain everything.

I receive a lot of love and find Watermelon Juice irresistible.

Apple credit goes to God, then here.

While picking Strawberries as a kid in a nearby field, I almost got shot with a Salt Gun.

Planet Earth Apple — Do you think it was coincidentally bitten that way? 😉

I’ll forever support cute and sweet, with consideration over cuteness, consider it!?

Chef Niece Bailee could paint these Cherries with ease, I just eat ’em with simplicity.

Another staining food, but superb in countless ways are Pomegranate Seeds.

Oh so beautiful — Standing there now in spirit.

Note:  Continuing our Food Coloring Series with RED — Click color links to see previously posted orange, green, yellow, blue, white and purple food photos.  Have a favorite?

It starts off cute, simple and sweet with a melting Snowman Sugar Cookie, or is it sad?

Purity, honesty, clarity, simplicity and love are white, so are Pumpkins, Parsnips and Pigs.

When asked my favorite color, I used to say WHITE, to often hear “white’s not a color.”

Is white a color?

Pearly White French Macarons are so luxurious and seem a joy to lick.

A Clam in Broth is calming and innocent, what it should be, but could be incredibly bland.

Eggs, a versatile ingredient that’s trippy when over-analyzed, like the Meat aisle.

Talent, intuition, cleanliness, transparency and wisdom are cherished gifts in ones short time.

So much is bigger than you and me, let’s just eat, laugh, love and be grateful for all.

I’m unimportant compared to many things, but better off than Bacon — It’s too well liked.

Cheese made from a cow, goat and sheep are shared with bountiful Root Vegetables from soil.

A Picnic in a Vineyard is on a to-do list — Realized someday with a camera Lord willing.

In color a surprise would be clear or white — Yes?!  Though not analogous to above unknowns.

And a white to-go bag for two today — Sometimes it’s just better that way.  Ciao.

The Nutrition Source INFO may be helpful — Be humble, it’s not all about YOU (or me).

Note: Continuing our Food Coloring Series with WHITE — Click color links to see previously posted orange, green, yellow, blue and purple foods.  Next up will be red, black, and then…

Preparing for a Christmas Par-tay by shopping at my favorite store, Cost Plus World Market.

How old are you?  Did you ever have a metal Lunch Pail?  We love the variety and nostalgia at Cost Plus/CPWM.  Would you believe this girl (me) doesn’t like to shop, but it’s always fun and interesting shopping there.  This visit Chef Nieces, Bailee and Lexi of Kids in the Kitchen model a few goods.  Bailee liked the mini Tabasco Bottles — I do too and told her that I used to carry one with me all the time, until one leaked in my purse.  That was a bummer.

Some things just need Hot Sauce, but that’s another story.

We’re supposed to be shopping for a Par-tay, better than a Par-tee.

Too many cool, stylish things — Is it the models? 🙂

Today we set out for a Gift for the Christmas Par-tay exchange, plus 10 Prizes, 4 kinds of Beer, 4 Bottles of Champagne, 4 Bottles of Wine, Munchies, Candy and Wrapping Paper.

And former Miss Downey Contestant, mi Madre still has it — Sorry Mom for writing that, hahaha.

Stay tuned for more about my 17th Annual Christmas Par-tay.  It’s always the first Friday in December.  We filled two carts with unique prizes, beverages and snacks — Ready to dig in.

It was a Crawfish Boil tasting at Memphis at the Santora that got me there.

I’m akin to Memphis in Costa Mesa and now dig its cousin in Artist Village.

Have you tried Crawfish?  I hadn’t until this day — Had been a bit apprehensive for some reason, but was invited to Memphis at the Santora for a Crawfish Boil Tasting.  It was time.

Crawfish to be continued — Keen on abundant outdoor patio seating and alluring designs.

Also like its colors and unique curves.

Enchanting outdoor and indoor lighting abounds curled puffy booths, benches and a Bar.

Back to the Crawfish — Food Bloggers were invited to a Memphis Crawfish Boil.

We sat down communal style to partake in a Crawfish Boil by Executive Chef Diego Velasco.

Bloggers (est. 20) sat inside and outside with Brut and Dixie ready for the Crawfish.

Top that paper, grab another Dixie, pour more Brut and allow for photos.

My continued interest in photographing Bloggers photographing FOOD.

Finally tried Crawfish, but just couldn’t suck out its brains and found nearby flavors liver-ish.

Had ’em with Corn Bread Muffins, Corn on the Cob, Smoked Sausage, Potatoes and Beignets.

The Memphis Crawfish Boil is currently available to you — Dig in and start crackin’.

Our table included writers of the New Santa Ana Blog, Greer’s OC, Wandering Chopsticks, Gourmet Pigs and Great Taste Magazine, and yielded several bowls of shells.

Overall, it was fun to commune over the Louisiana style meal, but don’t need a lot of Crawfish in my life.  Though entertaining, it’s messy work for diminutive meat.  We favored the juicy Smoked Sausage and fell for Memphis at the Santora, its building and peeps.  It’s cool.

The season ends tomorrow at Del Mar Race Track.  Since it’s such a beautiful track and I love the Horse Races, I try to go every year, but man their food seems to suck.  What’s up with that?  It certainly doesn’t match the quality of the view, facilities and entertainment.

On a double decker bus approaching Del Mar, a Race Track with an ocean view.

We liked the Bob’s Card guy the best (least obnoxious), but still didn’t buy his picks.

Probably should’ve bought Bob’s Card, since I didn’t win a dime this day — Oh well.

Chef Lexi of Kids in the Kitchen peeking around a New Castle display.

View from our seats before it got crowded.

And now on to the crappy food… Sorry to say it, but we didn’t like any of the fast choices.

The Oggi’s Pizza was the best, but a little too bready.

We also had a bad Hot Dog, bad French Fries and bad Tacos, not pictured.

I had #6 (a long shot) to Place as it was approaching the finish line, but it fell back to 5th. 🙁

Took the Amtrak down to Solana Beach and then jumped on a double decker bus to Del Mar Race Track.  Look for Cathleen (pictured above) on the train.  She’s a crack up and makes a good Bloody Mary.  And hopefully Del Mar will put a little more effort into serving better food next year.  Please.  This is an official request to do so.

Our Guest Blogger, Bonnie sure knows how to pick the cool places.  She recently stayed at the Four Seasons Hotel in Westlake Village, where she dined at Hampton’s Restaurant with two long-time friends.  When she returned, she said she had one of the best nights of her life.  Wow!  It was a magical explosion of great food, excellent service, beautiful surroundings, good friends, special tours, lots of drinks, laughs and a million dollar wedding to crash, that made her visit so amazing.  I love nights like that.  She reports about it as follows…

As it turns out, you don’t have to go back east to experience the headiness of the Hampton’s Restaurant. All you have to do is visit its namesake restaurant at the stunning Four Seasons Hotel in Westlake Village, California. You won’t be disappointed.

Hampton’s recently introduced two new extravaganzas – on Friday evenings, you can enjoy their “Seafood Sensation” buffet, featuring fresh lobster, chilled crab claws, shrimp and sushi. On Saturday nights, they offer the “Prime Time” buffet, which is what we opted for.

Prior to the food, let me share the setting… The restaurant is located on the ground floor of the hotel, right in front of their fantastic waterfalls. It’s the waterfalls that make this hotel a stand out and luckily for us, we got a “prime” seat with the best view of this delightful, romantic feature.

Once seated, we were immediately introduced to the Hotel’s “Ambassador,” Manager Thomas Humphrey, who graciously treated us to a private tour of the restaurant.

First, we visited the salad buffet. Mind you, this is not your ordinary, run-of-the-mill salad buffet – it’s all locally grown by long time farmers in the nearby community of Camarillo. Moving on to the manned carving station, this is where they showcase a rotating selection of organic and sustainable meats such as chicken, pork and prime rib, which are roasted,  grilled, barbecued and slow cooked to perfection.

Then we moved into the kitchen “arena,” where the centerpiece attraction is a mind-blowing 2 ½ ton Bonnet Maestro range, custom made in France for the sum of $250,000 – a quarter of a million dollars! And this hotel is home to not just one, but four of them. Do the math, and you will come up with a pretty heavy-duty investment in “ovens.”

Next we toured the pastry station, which is manned by Chef Laufer, and the interactive Chef’s stations for their made-to-order macaroni and cheese and baked potatoes. Incredible! And as if that’s not enough, when we went back and sat down at our table, they brought out three sizzling skillets with our very own filets in them. Dessert followed, and it all amounted to one of the most amazing, interactive meals we have ever had.

P.S. After closing down Hampton’s, we crashed a wedding at the Hotel that must have cost as much as they invested in their ovens!  Check out the cake.

Thanks Bonnie — I wish I’d been there!

Did you know there’s a Cocoa Lounge in the Palm Terrace Restaurant at The Island Hotel in Newport Beach?  Everything is made of Chocolate and you get to eat as much as you can.  It felt like Willy Wonka & the Chocolate Factory — I started to lick the wallpaper until they stopped me.  Good thing there wasn’t a river.  You can have it all too throughout February.

We learned of this fabulous find while having Executive Chef Bill Bracken’s famous Truffle Mac & Cheese in the Palm Terrace Lounge.  I enjoyed it a couple years back and had a good excuse to have it again, as a friend wanted to tour the hotel for a party she’s organizing for her dad’s 90th birthday.  It was funny, the Chef came over to talk to Bonnie about her party and recognized me from Facebook.  After I wrote about his tasty Mac & Cheese, he befriended me.  That was pretty cool, but it’s been a long time.  It was fun to meet him in person.

We thank Chef Bracken for access to the Cocoa Lounge — We had such a great time.

As mentioned, almost everything was made of Chocolate, centerpieces, card holders…

It’s a unique buffet that’s happening Tuesdays through Saturdays, from 6 to 10pm.

The Cocoa Lounge is complementary to guests who order a two or more course dinner.

It’s otherwise $18 per person — Executive Pastry Chef Michael Owens, the tall one above, created them all, with necessary help from other capable professionals.  Thank you two too!

It was awesome, just wish I could’ve taken home a to-go box, as I could only eat so much.

And I now think of all I should’ve had — Why didn’t I eat a rose or a finger?

We had a grand time exploring the Chocolate options and meeting other people.

Mini from scratch Candy Bars, like Almond Joy’s (below).

One of my favorites was the warm Bread Pudding made with Croissants and Chocolate.

Continuing the homage to Candy Bars was the Snicker’s Cake with Cream Cheese Icing.

I don’t recall the exact name of the Berry Tarts below and wish I had one.

The Cocoa Lounge is in the Palm Terrace Restaurant’s private dining room with the Wine.

The now (and temporary) Cocoa Lounge is dimly lit and decorated in Chocolate brown.

Above is one of our plates.

View before heading back for more Chocolate (above).

View from a suite at The Island Hotel near Fashion Island pre-Chocolate.

Pool and Tennis Courts — The Island Hotel in NB used to be The Four Seasons.

View of Fashion Island and the ocean beyond (above).  And to top off the Chocolate, the view, and meeting the Chefs, look who we ran into in the Ladies Room… It’s Sheree Whitfield visiting Newport Beach from The Real Housewives of Atlanta.  Looks like I’m wearing She by Sheree.

Who’s gonna check me boo?  ATL inside. 🙂

The Blackmarket Bakery is a true find — First you have to find it, and then you’ll discover that the somewhat hidden treasure offers high quality, unique baked goods.  It’s quirky and stylish like its CIA-trained Pastry Chef Rachel Marie and my kind of place.  It can be found off Sky Park Circle, near John Wayne Airport for those passing through.

Although the colorful store front is small, it packs in a variety of fresh baked (and baking) goods and other cool items.  I love the tie dye chef’s jackets too.

In addition to the weekly baked treats, they offer Cooking Classes – Here’s the current schedule.  Recipes, baking tips and generous samples are included with all.

As you can see, Blackmarket Bakery has won a lot of awards.

I was recently invited there to decorate CAKES with other local, fabulous food bloggers.

The Cakes were frosted by Chef Rachel in the flavor of our choice and bloggers were paired to create their own masterpiece.  The Cakes were then split in half for each to take home.

As you can see, pre-frosted it’s no ordinary Cake — They’re delicious and we got to decorate and take ’em home.  How fabulous!  And YOU now get to do the same for a birthday, event or any day.  Order a simple two or three tiered Cake with the flavors of your choice.  You pick the Cake, filling and frosting, then take it home to decorate it however you please. 

Most of us here opted for the Vanilla Buttermilk Cake with the Vanilla Buttercream Frosting.

The professionals added our chosen Cake borders and we decorated the rest.

It was a pleasure to meet other talented food bloggers at this event — Joseline of Daydreamer Desserts, Kimberlin of Rustic Garden Bistro, Quyen of Kitchen Runway, Priscilla of She’s Cookin’ and Anne of Orange Coast Magazine.  My Cake decorating partner was Todd, who will need to provide his link info — I think our Cake turned out pretty good.

This post provides a few ideas for this DIY concept — It’s fun dressing a naked Cake.

We could run amok with the options, but ultimately learned that simple is often best.

You really don’t need much to make them look good.

The above is our final CAKE, by Team Todd and Shelly.  It turned out better than expected.  Chocolate curls and sugar flowers go a long way — Hooray.

Every Cake looked great and it was the first time decorating for most.

What fun!  Thank you Blackmarket Bakery and Chef Rachel.

After a party, I’m often left with a fair amount of washed and trimmed vegetables — I love it because it’s a convenient, healthy snack to have ready, but after a few days it gets a little boring, thus I hunt for other ways to use ’em.  I TRY to make something different each time.

This time with Iceberg Lettuce and an abundance of Cucumbers on hand, I made a simple Salad with a Cucumber Dressing — I’d link the recipe, if it was good, but it wasn’t.  I’ve yet to master the flavor I’m searching for in a Cucumber Dressing.

After the latest party inspiring this batch of ideas, I cooked Eggs over leftover Salsa, which I loved having (over and over again) with a side of Sour Cream.  I’ve since made and purchased more Salsa to make the same.  I can’t stop eating Eggs Over Salsa for breakfast and dinner.  It’s simple and fabulous with or without Tortillas, Chips or Toast.

This time I roasted the Carrots with a little Olive Oil and Spice Blend I found locally.  Carrots are always good roasted in the oven, but were better last time with Olive Oil, White Balsamic Vinegar and S & P — Past ideas are linked here.

A tasty Artichoke Heart, Olive and Tomato Bruschetta Dip that was leftover from the same party was cooked and served over Angel Hair Pasta — Why not?

And then there’s Celery, which always stumps me — The best thing I’ve made thus far is Cream of Celery Soup and this time I made a Braised Celery and don’t see its appeal.  I followed a highly ranked recipe, but yawn was the consensus.

If not in a Soup or a mirepoix, I might prefer good old-fashioned Celery with Peanut Butter.

Peppers roasted in the oven with Olive Oil, White Balsamic Vinegar and S & P.

Asian Cucumber Salad made with Rice Wine Vinegar, Canola and Sesame Oil, Honey, Soy Sauce, fresh grated (or powdered) Ginger, Red Pepper Flakes and S & P.

And with the leftover sliced Oranges, bar garnishes from the night before, I made Candied Orange Slices.  I’ve always wanted to make them — What better time?

Here’s the recipe I used from The Repressed Pastry Chef — Candied Orange Slices

Candied Oranges – I’ll use this recipe again.  They turned out great and weren’t bitter at all, as some are reported to be.  I think one key is to cook them for a fair amount of time.

Until the next leftovers…

“Top Chef All-Stars” Contestant Carla Hall Whips Up Delicious Holiday Cooking Tips and Recipes:  The “Wicked Fresh! Wednesdays” Live Chat Series continues.  Participate in a LIVE online Q & A with Celebrity Chef and “Top Chef All-Stars” Contestant Carla Hall immediately following “Top Chef All-Stars” on Bravo.

When:  Wednesday, December 15, 2010 – 5:00 to 6:00 p.m. PST / 8:00 to 9:00 p.m. EST.

Where:  Tom’s of Maine Facebook page via the Live Chat tab or click on USTREAM, near Carla’s photo above.

What:  Join Carla Hall, a Chef who cooks from the heart and balances her Southern traditions, classic French training, and holistic approach to food, as an entertaining expert and Owner of Alchemy by Carla Hall – For the sixth installment of the Tom’s of Maine “Wicked Fresh! Wednesdays” Live Chat Series.  Learn about seasonal and local ingredients that will spice up any holiday dish, ask questions about holiday meal planning, and learn what it’s like to compete in the exciting “Top Chef All-Stars” series.  “Hootie-hoo!” 

Who:  Carla Hall – Owner of Alchemy by Carla Hall, “Top Chef All-Stars” Contestant and Celebrity Chef.

Why:  To celebrate the launch of Tom’s of Maine new Wicked Fresh! Toothpaste and Mouthwash line by showcasing wickedly cool individuals who are pursuing their dreams while inspiring goodness in others.  Archived chats are available on USTREAM.tv.

I’m now reminiscent of the Second Annual Foodbuzz Bloggers Festival that took place November 5 – 7th in San Francisco.  I had a wonderful time meeting hundreds of notable Food Bloggers throughout the weekend.  This report is our final in the 3-2-1 Foodbuzz Blogger Festival Wrap Up.  Wish I could dig into it all again — Perhaps next year.

The Gala Dinner hosting 350 Food Bloggers on the last night of the festival was held at The Grand Hall, Ferry Building, which was nice and worked well.  The table settings were striking and filled with a sea of Wine glasses for pairing with each dinner course.  Bonny Doon Vineyard poured it all.  Thanks!

The Roasted Golden Beet Tart was paired with 2009 Bonny Doon Vineyard Ca’ del Solo Albarino.  And my favorite was the Rosemary and Garlic Infused Rack of Lamb paired with the 2006 Bonny Doon Vineyard Le Cigare Volant.

Before entering The Grand Hall for dinner, we enjoyed hors d’oeurves and more Wine outside.  I was most impressed with the Cucumber basket weave mat beneath the Hoisin Beef and Scallion Rolls — It greatly contributes to presentation.

And the dinner ended with a Tarta de Almendras with Oranges — Would you believe its crowning garnish glory was made of Parmesan Cheese?  It was and I loved it.

I met countless Food Bloggers who flew in from everywhere — A few special friends included Ginny of Food-G, Geri of The Princess Gourmet and Mimi of Cute Pig.

I also had the pleasure of meeting Rosa of The Catty Critic, Kat of Kat’s 9 Lives, Elizabeth of Ms. Lin Guide, Jennifer of Kirbie’s Cravings, Donald of Mochi Thoughts, and several others soon to be linked below.  If pictured and your name and link isn’t included, PLEASE send your information, because I really want to include it — Didn’t collect all the cards I wanted.

Casey of Eating, Gardening & Living in Bulgaria, pictured next to her Foodbuzz badge will be posting a collage of hundreds posing the same way. 

Before the Farewell Brunch the next morning, I thought I might be done meeting and eating, as I’d overloaded on both throughout the weekend — Then met Angela of the Spinach Tiger, a fabulous lady living an admirable life in Tennessee.  Getting to know her over more food and drinks capped the weekend.  It was certainly a pleasure meeting all pictured bloggers and other fabulous mentionables soon to be linked here in an update.  Thanks Foodbuzz. 🙂

11/18/10 Update:  In addition to the talented Food Bloggers named herein and in previous Foodbuzz Blogger Festival posts, I’m happy to have met Greg of Sippity Sup, Joan of Foodalogue, Jeanne of Simple Math Bakery, Amanda of The Cilantropist, Cathy of Show Food Chef, Veronica of The Enchanted Cook, Kristin of The Cuisinerd, Norma of Platanos, Mangoes and Me, Michael of South Bay Foodies, Linda of Salty Seattle, Jenn of Just Jenn Recipes, Lindsey of Gingerbread Bagels, Becke of Columbus Foodie, Eddie of Culinary Studio, Catherine of Cate’s World Kitchen, Susie of Artisan Food Discoveries, Wendy of The Local Cook, Astrid of I Have Two Feet and Ten Toes, John of Food Wishes, Teri of A Foodie Stays Fit, Joel of Cooking with Words, Elaine of Virgo Blue, Kate of Something We Dreamed, Stephanie of Foodiacs, Jerry of Cooking by the Seat of My Pants, Jesse of Beer & Nosh, Allyson of Living My Whole Life and Renuka of Foodelicious, to name just a few.

I’m excited to tune-in to Digital Happy Hour for the first time — It’s a Live Broadcast that happens from Charlie Palmer at Bloomingdale’s South Coast Plaza each Wednesday between 5:30-7:00pm.  See you there.  They say…

Each week, Executive Chef Amar Santana & Social Filmmaker Sean Saint-Louis host unique celebrity and social media guests as they unwind with cocktails and culinary delights, while discussing the latest trends in food, film, mixology, sports and fashion.  It’s always progressive, always fun and never predictable.  Wherever you are in the world, you’ll be glad you tuned in to The Digital Happy Hour.

You can learn more from Orange County Films.  And previous Charlie Palmer reviews can be viewed here and here.

Note:  Broadcast times and locations vary, thus check the Digital Happy Hour link above for the latest news.  The video player becomes live each Wednesday.

‘Pick out all the Candy you want’ is what I said to my Chef Nieces, Baliee and Lexi from Kids in the Kitchen — It would’ve been a dream come true for me as a kid.  I still love Candy and Cost Plus World Market has the best selection, if you don’t know that already!?

Come with me and you’ll be in a world of Pure Imagination — A song superbly sang by Gene Wilder in one of the most magical movie clips ever and appropriate to this post.  Cost Plus could be a modern day Willy Wonka.  Today it was.

I think I would have picked out way more Candy than they did, hahaha, but we did end up with a good cross-section of nostalgic, imported, mainstream, unique and extreme Candy, which was fun to try — On a rowdy sugar high we dumped the tub of Old Time Favorites over Chef Lexi’s head.  It’s raining Candy. 🙂

We had a great time trying the Violet Mints, Candy Buttons, Mango Gummy Candy, Ginger Candy Chews and various small imported Chocolate Bars.  And we enjoyed having a couple nostalgic favorites, like Chick-O-Sticks and Bit-O-Honey.  The Toxic Waste Candy pictured below was ridiculously strong.  They do call it ‘hazardously sour Candy’ and you can tell by the post-sampling expressions.

We haven’t yet tried the Bean Boozled by Jelly Belly.  We’re afraid and may need to host a Jelly Belly Fear Factor Game later — Stay tuned for that when we find a couple brave volunteers.  So far all asked say no way José.

Note:  Photos for this Candy Taste-Off were taken at the Bella Terra Cost Plus World Market.  If going to the movie theater nearby, we suggest stopping in Cost Plus to get the Candy — Shhhhhh.  So sorry, theater Candy prices are gouging and I buy the Popcorn.

I never considered making my own Pop-Tarts until contacted with the idea, then thought it’d be fun to give it a try.  The pictured Pop-Tart was indeed good, but questionably worth the work.  With respect to Pop-Tarts, I’d rather grab one out of the box and put it in the toaster oven.  This one tasted like dessert — A scoop of Vanilla Bean Ice Cream would’ve been right on with it.

I followed the Pop-Tart recipe forwarded to me and used the best Raspberry Preserves I could find.  It’s suggested that one simply use their favorite Pie Crust recipe along with the best, thick Preserves to create the ultimate Pop-Tart.  The recipe used to make the pictured Pop-Tart was thought to be a little too buttery for breakfast, but yummy for a desserty-ish treat.

Overall, it’s fun to make homemade Pop-Tarts once.  It’s decided that we’d prefer to make a Pie rather than multiple Pop-Tarts.  It’s less work and nicely cooked packaged Pop-Tarts are good enough.

Chef Kristine Subido’s Breakfast/Nourish Menu at Wave inspired our attempt at making the pictured homemade Pop-Tart.  We’d love to travel to Chicago sometime to have the real goods.  They say believe in breakfast again — We try.

* Our apologies for the quality of the pre-baked Pop-Tart photo directly above.

For a school project, Chef Lexi from Kids in the Kitchen made a State Cookie.  How fun is that!  The kids loved shaping the Cookies into their chosen states.  Lexi picked South Dakota, since she traveled there in a motorhome for vacation last year.  It’s a little hard to tell, but Mount Rushmore is made of a mound of Frosting with 4 Marshmallows on top.  She drew on the faces with a marker.  Too funny — I love it.

Note:  Enlarge photo to see the South Dakota Cookie details better.

Extraneous PRELUDE of Importance: Still working on technical issues in relation to the upload of new photos associated with our latest reports, thus opt to recite a Press Release we received.  By posting this we hope NOT to encourage the dumping of Press Releases in our inbox.  Although we appreciate that they do relate to food, for the record we’re not fans of receiving ’em like a depository.  We don’t want to collect them and mostly never parrot them, especially if they’re — Not personalized, uninteresting, self-serving, offering of barely worth mentioning consumer deals or incentives, unfamiliar, repetitive, not locally, nationally or universally relevant and/or contrary to Nibbles of Tidbits’ assessment.  It had to be said.  

Without further ado, we look forward to trying Rustica in June.*

Rustica, an exclusive new restaurant by award-winning Chef Grant MacPherson, will debut at Fashion Island in June. MacPherson’s wealth of international culinary experience will bring authentic regional cooking techniques and a blend of seasonal California foods to Fashion Island, one of Southern California’s favorite dining destinations. After being involved in more than 50 acclaimed restaurants and dining concepts worldwide, MacPherson is returning to his first passion – cooking – with the opening of Rustica. A true chef at heart, MacPherson will focus on a menu of creativity, refinement and elegance with fresh, high quality, seasonal foods.

“I believe in providing our guests with the ultimate dining experience,” said MacPherson. “At Rustica, I will be very involved in the cuisine, from executing the farm to table concept, to offering unparalleled service and personal interaction with the customers. I want our guests to feel at home and to feel like family and friends.” The same menu will be featured at lunch and dinner, offering homemade soups, unique salads, wood-fired flatbreads, hand-crafted pastas, seasonal fish, wet-aged beef, and exceptional gelato made daily. Signature items will include Tuna Nicoise, Golden Beet Salad, Peppered Beef Carpaccio, Oven Roasted Pacific Fennel Salmon, and Maine Lobster and Asparagus Risotto.

“Chef MacPherson has long been a major player in the restaurant business on the domestic and international stages, but Rustica is the first restaurant that will carry his name,” said Keith Eyrich, President of Irvine Company Retail Properties. “With Grant’s attention to detail and quality, Rustica will be a wonderful addition to Fashion Island’s collection of fine restaurants. Because of our track record for success, Fashion Island continues to be a top location choice for restaurants,” Eyrich continued. “Rustica is representative of our move to feature independent, chef-driven restaurants that showcase culinary excellence.” Eyrich notes that as part of Fashion Island’s $100 million reinvestment, more restaurants with patio dining will be featured throughout the center.

“Our guests love to dine outdoors and choose Fashion Island over places that can’t offer this amenity,” Eyrich said. Other notable restaurants that debuted at Fashion Island include the first-ever locations of Fleming’s Prime Steakhouse & Wine Bar and R&D Kitchen, and the first California locations of Roy’s Hawaiian Fusion Cuisine and P.F. Chang’s. At 3,700 square feet, Rustica will have a casual and inviting atmosphere, with patio dining adjacent to Fashion Island’s new Nordstrom Court and elegant Italian-inspired fountain. The restaurant is located next to Nordstrom.

In addition to Rustica opening in June, Fashion Island also previously announced that Fox Restaurant Concepts will open its first California location of True Food Kitchen this summer. An acclaimed Phoenix-based restaurant, True Food Kitchen has a diverse menu created by best-selling healthy-living author Dr. Andrew Weil that focuses on high quality, locally-sourced ingredients that taste great. 

* Our apologies to Rustica for the possible damper on their exciting news with our PRELUDE.

My adorable Chef Nieces, Lexi on the left and Bailee on the right, have prepared a fair amount of treats for Nibbles of Tidbits — We’ve posted all in Kids in the Kitchen.  They recently attended a church camp, Forest Home where they learned how to make homemade Pasta Noodles, Parmesan Chicken and Dessert Crepes.  I still haven’t made Pasta Noodles from scratch and now must ask my Chef Nieces to teach me.  What kind of Foodie do I think I am? 🙂

One of our Guest Bloggers, Bonnie recently visited and reviewed Tavern Restaurant in Brentwood (Los Angeles).  She came back raving about their décor, since she’s an Interior Designer, she’s keen to that angle in her reports.

Bonnie’s Review starts HERE:

My parents recommended we spend our Thanksgiving Day at Tavern, a new place in Brentwood (Los Angeles) they had been to twice before in the last 6 months, which served as a good enough recommendation for me. They raved about the hamburger they shared on both occasions, and I was curious after looking at their website and reading the reviews on City Search and Trip Advisor.

Upon arriving for our meal at the slightly unusual time of 1:00 p.m., I was immediately struck by the impressive décor.  Designed by fellow interior designer Jeffrey Alan Marks, the former home of Hamburger Hamlet has been completely transformed into an elegant tri-part restaurant. The linear design of the building’s interior consists of a quaint, casual bakery/deli/cafe to the left of the main entrance, a dark yet comfortable bar area on the other side of the entry and once through there, a starkly bright formal dining room.

After being seated at one of the exquisite dining tables that ring the room, our meal began with a persimmon and pomegranate salad with arugula, local walnuts and brie (seal bay triple cream). What a perfect start – especially because I have never tasted persimmons before – and they were quite a treat! The main course was (naturally) herb roasted organic turkey breast and stuffed leg with mashed potatoes and gravy.

While the turkey was good, it was the presentation of the fixings which got my attention as they were all served “family style” in the middle of the table: “Moms” traditional and Suzanne’s chestnut prune and cavolo stuffing; sweet potatoes with sherry and roasted shallots; Brussels sprouts with pancetta and thyme; Italian broccoli with garlic and chili and traditional cranberry sauce. For the finale, the desserts tasted as good as they looked — pumpkin pie and candied pecan with vanilla ice cream and a dollop of whipped sweet cream.

In fact, this was one of the more memorable holiday meals that I have had in a long time, as much as for the personal and attentive service as for the presentation and quality of their food. Suzanne Goin is the Executive Chef and I can’t wait to go back there and try her hamburger, which is why my parents recommended her newest L.A. area restaurant, Tavern, in the first place.

Thanks for the informative report Bonnie — Now I can’t wait to try the Hamburger too.  Since Tavern’s Thanksgiving meal was so good, I’ve attached their New Years Eve Menu as an option for the festivities.

Update (04/05/10):  Tavern was named one of the 10 Best New Restaurants in L.A., by Los Angeles Magazine (March 2010).

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.

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!

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

Today Orange County Restaurant Week kicked off its pre-event festivities with the first of 13 Cooking Demonstrations to be held at Bloomingdale’s Home Store, South Coast Plaza.  Chef De Cuisine Brian Black of The Loft at The Montage Laguna Beach prepared Barbecue-Braised Laughing Bird Shrimp with Warm Winter Citrus Vinaigrette, Spinach and Pine Nuts.  It’s one of the dishes to be offered during the inaugural Orange County Restaurant Week, February 22-28, 2009.

Participating restaurants will be serving three-course pre-fixe lunches for $10 & $20, and dinners for $20, $30 and $40.  During that time and leading up to it, select Chefs will demonstrate how to prepare dishes featured on their respective OC Restaurant Week menus.  It’s a good way to sample a few items and see how they’re made. 

The related Demos started today and will continue through the end of  OC Restaurant Week.  We’ll hopefully see and taste more.  Chef Manny Gomez of Ruth’s Chris Steak House Irvine will be making Sweet Potato Casserole and Creamed Spinach at Bloomingdale’s Home Store on February 19 — That’s of interest.  The rest of the schedule and more information is linked below.

Orange County Restaurant Week INFO:
http://www.orangecountyrestaurantweek.com/

Laughing Bird Shrimp INFO:
http://www.wedge.coop/meat/meat-sustainable-shrimp.html