Nibbles of Tidbits, a Food Blog

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

What a surprise — A Park Avenue Dinner for my birthday.  I’ve wanted to go there for so long.

I’ve finally arrived!  I knew they had a garden, but WOW on the PAG — Park Avenue Garden.

Cheers to this exceptional restaurant and to my hunny for ziz-zagging the streets to get us there on the sly.  Where are we going?  Park Avenue — It’s the best birthday dinner surprise!

We started with Squash Blossoms filled with Goat Cheese and PAG Dried Oregano.

Park Avenue seems to transcend decades — Its exterior is reminiscent of the 60’s or 70’s.

It then travels through the food classics by way of modern, beautiful, sustainable gardens.

It’s bigger than expected, she said — There’s a whole world going on inside Park Avenue.

Our stuffed Squash Blossoms came from the PAG — A most impressive garden.

Our night photography doesn’t do it justice — We hope to see all during the day sometime.

It’s a romantic place with much to offer, including Il Garage, to be reported about next time.

For Entrees we chose the Slow Cooked Pork Shank (top) and a Ling Cod Special (above).

All was outstanding with a Happy Birthday Sundae — I wish… To eat here again soon.

Chef/Managing Partner, David Slay walked throughout making sure all was better than good.

We want to discover more.

Competitions & Contests Announced for 2013 OC Fair

Think you  bake one delicious apple pie, brew the best beer or have an uncanny knack for  making crafts? Enter [YOUR] 2013 OC Fair competitive entries for an opportunity to earn an award and have your winning entry on display for more than one million Fairgoers from July 12th – August 11th. The 2013 OC Fair invites locals to put their skills and knowledge to the test and sign up to compete in the many competitions and contests being offered this year.

Categories and divisions available this year include:

• Culinary/Wine/Beer: Baked Goods & Confections, Preserved Foods, Sugar Arts, Food Blog Posts, Table Setting Designs, Homemade Beers, Commercial Wines & Home Wines
• Crafts & Hobbies: Collections, Fiber Arts, Hand Crafts & Hobbies, Jewelry Arts
• Visual Arts: Woodworking, Photography & Non-Traditional Prints, Sculpture, Painting, Graphics, Ceramics, Student Video Festival
• Garden & Floral: Fruit & Vegetable, Cut Flowers, Container Plants, Floral Arrangements, Floral Design Contest
• Livestock: Market Shows (Orange County 4-H and FFA only): Beef, Calves, Swine, Sheep, Goats, Rabbits, Broilers, and Turkeys, Breeding Shows: Dairy Goats, Pygmy Goats, Open Angora Goats, Cavies, Poultry, Rabbits, Youth Breeding Sheep, Youth Egg Laying Contest, Educational Posters & Contest
• Youth: Collections, Culinary, Garden & Floral, Fiber Arts, Youth Fine Arts, Hobby & Craft, Jewelry Arts, Photography

The OC Fair competitive entries require online registration in advance and the deadlines for entry registrations are as follows:

• April 26 – Commercial Wine
• May 3 – Homemade Beer
• May 18 – Home Wine
• June 1 – Crafts & Hobbies, Visual Arts, Youth (Fiber  Arts, Collections, Hand Crafts & Hobbies, Jewelry Arts)
• June 7 – Livestock
• June 10 – Culinary Arts Baked Goods & Confections, Preserved Foods, Sugar Arts, Table  Design

Entry registration deadlines for Garden & Floral competitions vary, visit ocfair.com/competitions for the list of dates. Entry registration for all competitions is currently being accepted online at ocfair.com/competitions. For participants who need help with an online entry, the OC Fair has scheduled “Help Days” from May 29 – May 31, Wednesday – Friday from 11 a.m. to 6 p.m. at the OC Fair & Event Center Administration Building.

In addition to the traditional competitions, the OC Fair is also hosting Special Culinary Arts Contests for amateur cooks and bakers to show off their skills. Most contests are only open to adults 18 and older. Each contest will be judged and awarded live at the Fair. The entry registration forms and contest details are available online at ocfair.com/competitions in the Culinary Arts Guide under the “Culinary/Wine/Beer” section. Entry forms are due the Wednesday before each contest:

• Get Baking Cookie Contest – July 20 (Also open to ages 5-18) (Register by July 17)
• Hot! Hot! Hot! Chili, Wings or Salsa Contest – July 27 (Register by July 24)
• OC Cupcake Classic – August 3 (Also open to youth ages 5-18) (Register by July 31)
• Salad Daze Contest – August 10 (Register by August 7)

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

The OC Fair & Event Center is located off the 405 and 55 freeways at 88 Fair Drive in Costa Mesa. For more information, visit ocfair.com, become a fan at Facebook.com/OCFair and/or follow them at twitter.com/ocfair.

Note:  Press Release is from the OC Fair & Event Center and Photo Credit is here.

At the 4th Annual Taste Awards with Cat Cora, an award presenter and recipient.

This year I was one of numerous Judges — Award Winners were announced in December.

Medals were handed out at The Taste Awards Ceremony at the Vibiana this January evening.  Flipping Out won for Best Home Decor and Design Program, as represented by Jenni (above).

P. Allen Smith presented a few awards — A fine fellow we just met.

All went well, no one slipped or tripped, but the sound could’ve been better.

The Vibiana is grand and gorgeous — Inside it glowed in RED, pink and purple.

Outside there was little food — We liked what we ate, but hoped for more.

Can you guess the meat?

It’s Goose for Goose Tacos — Plain looking and simple as can be, yet quite tasty.

Above is a Potato/Chorizo appetizer of some sort from the Idaho Potato peeps.

Plates with a hole for a drink glass (above) may be cooler than the people below.

Champagne? Tequila? Thanks for offering.

Too much Tequila for our Idaho Potato Guy — Had to chill on the bench for a while.

Below:  Me on stage pretending to present an award after the show was over, and with my friend Michelle, pretending others are taking pictures of us — In between are Caramels by Amella and the address of the Vibiana.  Thanks for the invitation.  It was a good experience.

I’m hungry, but happy.  Tommy’s or Pink’s sounds good.

We traveled to The Globe for dinner and reached La La Land, as we fell in love with the food and more in love with each other over Belgian Craft Beers and specially selected Hoppas.

The Globe Dine • Bar is owned and operated by a lovely husband and wife team from Belgium.

It’s in Historic Downtown Garden Grove — I didn’t know there was such the designation.

Since I generally like historic-anything and food-travel-everything, The Globe enticed.

And it delivered the most flavorful Hoppas (Hops + Tapas) we ever landed on.

Skirt Steak Florets, Blue Cheese, Roasted Pearl Onions with Red Wine Jus was transcending.

It’s pictured at top and directly above, along with Prosciutto Wrapped Scampi Shrimp…

Gouda Croquettes and Cherry Tomato Bruchetta — All transported with exceptional flavor.

Belgian Craft Beers are served in signature glassware and poured following Cicerone rules.

Historic Main Street is fairly short and we think The Globe is the best place on the street.

Our sampling was so good, we hope to go back for more.  The menu explores the globe stopping in a different country each month — We took in a pleasing glance of France.

Traveling The Globe is worth it — You’ll find nice people, BEER and varying high-quality food.

Where can I find the BEST Bánh Mì Sandwich?  Locally all answers lead to Little Saigon.

We collected suggestions, then set out to eat at a few of them in one day.

We started at the Coffee Factory with extra strong Coffees and a Bánh Mì (Thit Nuon).

It’s a BBQ’d Pork Bánh Mì Sandwich that we’d go back for, and the Coffee too.

We were also referred to Paris Patisserie & Boulangerie aka Au Coeur De Paris for Macarons.

It’s formerly known as Le Versailles, I think.

We got a box filled with one of each Macaron flavor to go.

At Tip Top Sandwiches (below) a Chicken Bánh Mì Sandwich on a Croissant was recommended.

There are a couple Tip Top Sandwiches locations off Brookhurst around Little Saigon.

Good, but we liked the Bánh Mì at the Coffee Factory better, though vow to try more.

Also went to Brodard Restaurant for Nem Nuong Cuon and more Macarons (below).

Nem Nuong Cuon are popular Pork Spring Rolls that are wrapped in Rice Paper.

Though a favorite of many, I don’t particularly like Rice Paper over a fried Spring Roll.

And we got another box of Macarons from Brodard to try and compare.

I loved the colors and Macaron flavors at Brodard.

Gorgeous — Never thought to describe a Cookie as gorgeous, but couldn’t stop staring.

We had no complaints about the Macarons — Both boxes were above average.

Without recommendations, it seems impossible for an outsider to know where to go and what to eat in and around Little Saigon.  The above was a good start, but we’re not done searching for the best Bánh Mì and already have other suggestions on a list.  Do you have a favorite?

Much work went into the preparation of this list — The Birthday (Food) Freebies List.  It’s a notable compilation, though we have not verified all.  Do you know the restaurants?  We’re familiar with most of them.  How many stops can you schedule on your birthday?  It might be fun to make an entire day of it.  We’ll surely document it when it happens.  I know a few birthdays coming up.  Anyone game?  More birthday freebies are listed here, here and here.

Happy Birthday to you, whenever it may be…

Truly free BC, or from a public garden today, as we must pay for property space to produce.

Grow your own food, FISH and pick fresh Herbs from communal locales along the way.  

While on a walk, look for Rosemary, Mint, Basil, Lemon, Lime and Orange trees and bushes offering Fruit and Herbs.  You’ll be surprised how many you see, especially those named here.  We appreciate ALL that grows and yields nourishment for life.  Air is the best of the free!

NOW is the window of time to enter a Competition at the Orange County Fair.

Did you know it costs less to enter a Fair Competition than it does to get in the Fair?

When you enter a Competition, you receive a Fair admission ticket — Enter here.

Do your Tomatoes look better than previous winners (above)?  If so, enter the Garden & Floral Competition.  Have you taken a dazzling photograph or do you paint?  Yes?  Enter the Visual Arts Competition.  Or view the complete list — There has to be a Competition for you.

Bottle Beer or Wine, can Jams or Pickles, or bake?  Enter the Tasty Creations Competition.

More Competition INFO can be read here and the specifics regarding all Culinary Competitions are linked here.  Enter most contests in May and June, and Single Day Contests (in person competitions, shown below) now or after the Fair opens.  See schedule here.  Good luck!

Don’t miss the sign up deadline(s) — You might just win.

Finally inside The Arboretum, our Los Angeles Fantasy Island this day — Ever been there?

We fed turtles (and crazy fish) Cheerios left on the dirt by others — They loved ’em.

The turtles didn’t have much of a chance for a Cheerio with the big-mouthed fish in the water.

And birds stood by scouting for plentiful small fish (and whatever else).

Across the lagoon is the bell tower where Tattoo famously exclaimed “De Plane, De Plane.”

There’s beauty and wonder at The Arboretum — It’s an exploratory way to spend the day.

Bring a camera, cold beverage and good walking shoes to be prepared to see all comfortably.

Food Garden Coming Soon — For those who don’t eat insects, live fish and dirty Cheerios.

A peek inside the old Santa Anita Depot — In photo vintage cooking utensils weave between reflections of today, behind me and up close, as we reflect about life yesterday.  See it?

All this splendor is there for YOU to see.

Below is the Queen Anne Cottage seen on Fantasy Island.  Do you remember it?  Some outdoor scenes were filmed around the Los Angeles County Arboretum & Botanic Garden.

It sure was peaceful lounging on the Queen Anne Cottage porch.

Already an adventurous day, before heading to Santa Anita Park nearby for its last weekend.

Our Food Coloring Series kicked off with orange to spotlight Orange County Food Blogs, then explored shades of purple, yellow, green, blue, red, white, black, brown, and now PINK. 

Pink is sweet, tart and familiar to me — “All of her lovers all talk of her notes.”  Indeed they do, but we talk food here.  I’d guess that to be true in the lead photo too.  Pretty in pink.

Pictured is a collection of pink favorites and parallels — Continuing top down it goes.

A Pink Grapefruit Salad, Beet Juice as a dye, and a path I’d love to walk.

Beef (Rib Eye Steak), well qualified for the brown, red (when less cooked) and pink posts.

Have you tried Dragon Fruit?  I haven’t yet, but plan to.  How about you?

Not exactly my dream kitchen, but I like, especially the mixer I’ve yet to buy.

Lick?

I still eat Cotton Candy at the OC Fair.

Pink Lemonade for a Garden Party to reminisce with old friends.

Always time to donate $ to find a cure for a nuisance that ruins too many lives.

Watermelon Ice Cream Cake.

Part of the dining community under the wondrous sea.

Cupcakes made by our very own Kids in the Kitchen.

Cured salmon, another shade of pink.

Adorable miniature bites in pink — I always fall for tiny things.  They’re so cute!

A refreshingly beautiful Gelatin mold to see, couldn’t find the recipe.

Cheers to sharing Cupcakes and Milkshakes together.

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?

The Turnip Rose Grand Newport Plaza, Celebrations and Elite Catering — A celebration to last throughout the years.  So bring your good times and your laughter too, they’re gonna celebrate your party with you.  Everyone around Orange County come on.  It’s a wonderful place for a memorable wedding (or event) and we got a taste of it.  Wow about everything!

The venue, FOOD, decor and service couldn’t be better and Celebrations couldn’t be hipper.

At a “Taste of Turnip Rose” we tried a little (and in some cases a lot) of that being offered by The Turnip Rose Elite Catering and we’re still talking about how great it all was.

This is your sample of our sampling of the Grand Buffet, California Classics Buffet and more.

All Chicken was tender and flavorful, not commonly said about wedding reception Chicken.

We’re still marveling that each Filet Mignon being perfectly cooked.

Unique Scalloped Potatoes.

There were self serve and full service stations throughout the Ballroom at the Grand Newport Plaza.  We hit ’em all more than once and rolled out with giant smiles on our faces — More “Filet Mignon PLEASE” seemed to be our theme of the evening.  Gracias.

And many thank you, thank you, thank you’s and WOW’s.

Mahi Mahi (below) to be plated and topped with a Cucumber Mango Salsa.

Filet Mignon and Mahi Mahi shared our third plate of food. 🙂

Flawlessly cooked Filet after Filet after Filet.

Sample table setting.

Pretty Special Martinis.

Hors D’ Oeuvres were passed by well-dressed, friendly and knowledgeable Servers.

The Mandarin Chicken (above) tasted like the Sauce was basted in — Truly tasty alone.

The adorable Gourmet Sliders have Truffle Oil, yum-and-a-half regarding that.

Additional Martini options include the Filet Peppercorn Martini and others below.

Salad Buffet.

Peanut Butter Brownie Shooters and Mini Cupcakes.

Bride and Groom Strawberries.

The service was impeccable and the affiliated DJ played great songs.

We met nice, soon-to-be Brides and Grooms including Nikki & Kyle.  Enlarge for a better view.

Sample food choices/options — You can’t go wrong with The Turnip Rose Elite Catering.

Coffee Stations, a Chocolate Fountain and Liquor injected Strawberries in the courtyard.

Lots to dip.

The Festival of Strawberries, a Sweet Things item with an injection of Kahlua…

…Amaretto, Tia Maria, Drambuie or Grand Marnier, if you so choose.

Love is Sweet! Candy Buffet for guests to pack a box to go.

Fun for all ages — We enjoyed the Candy days after the event, a lingering memory.

On to the hippest, we ended the night with a personal tour of Celebrations.

Celebrations is the most stylish OC wedding venue I’ve seen — Every detail is covered too.

It’s well designed and highlights each Bride and Groom in special ways.

Nice lighting, monogrammed floors, a photo booth, nearby Bars, changing wall photos, etc.

Celebrations is located in the former Club Vegas space, $2M later and way better.

Guests will certainly be impressed with the place now.  We are!

Choose your colors.

The kitchen is pristine too, like everything else there.  Was tempted to show the bathrooms.

As if all isn’t enough, a Farewell Table was set up with Hot Tea, Coffee and Donuts.

Even the parking is pleasant and close to the Grand Newport Plaza and Celebrations.

We love Kelly, one of the nicest around — He runs all with his Brother and a dedicated team.

Full with a Farewell Table Donut bagged in hand — Let’s celebrate, it’s (more than) all right.

08/05/13 Update:  Visit The Turnip Rose website for venue information — The Grand Newport Plaza event room is no longer available, but Celebrations is going strong, and so is The Promenade Event Centre & Gardens in Costa Mesa.

Do you know where to find 100 Gourmet Food Trucks, an Angels Baseball Skill Camp, a Budweiser Beer Garden, a SOCO Certified Farmer’s Market, Free Snack Giveaways, Live Entertainment, Cooking and Eating Competitions, an Import Car Show, Shopping and a Skyy Vodka VIP Lounge???  All can be found in one place this Saturday, August 27th at the 2011 OC Foodie Fest taking place at Angel Stadium from Noon – 6PM.  Hope to see you there.

Our last day at the OC Fair included Cupcakes.

More Chili Cheese Fries.

And everything FOOD related.

Champagne in the Wine Garden with Cheese and Grapes.

Another Sky Ride — Love the view, but it still scares me.

We will miss all there is/was to do at the Orange County Fair.

See you next year.

We had such a great time at the OC Fair New Year’s Eve Block Party.  There was much to do, see and eat and the VIP Lounge started it off just right.  The set up was cozy and warm with several couches and heat lamps arranged throughout.  I’d go back next year for the same.  They did a great job — It was relaxed, manageable, stimulating, hospitable and filling.

Certain Food Truck Appetizers were served in the VIP Lounge during the first hour — From The Greasy Weiner we had the above which was good, but we really wanted the Bacon Wrapped Hot Dog that seemed to elude us.  We didn’t get the few that were served during the limited time.  Bummer.  Oh well, on to other food.

Our favorites offered in the VIP Lounge were the “Gumbolaya” and Chicken & Sausage Gumbo served by Ragin Cajun Cafe on Wheels.  Their servings were generous, spicy and tasty.

Piaggio Gourmet on Wheels was serving Empanadas.

Adult Chocolate Milk and Monster Energy Drinks were a couple of the sponsors.

The Moo Girls were handing out Adult Chocolate Milk and Chocolates flavored the same — It tastes like a White Russian, which I like.  And the girls were really sweet too.  Can you tell which one is me? 😉

The guy being interviewed below is a Blasphemous Rumours band member/singer for the Depeche Mode tribute band scheduled to play later on the 80’s stage.  Their couch happened to be next to mine.

Wine Garden VIP Bar.

Hover over all photos to learn more.

The Burnt Truck offerings — A smiling face and juicy Sliders.

I want these Sliders again.

I didn’t have a Tornado Potato, but they looked pretty good.

More Tornado Potatoes swirling in the new year.

Dead Man’s Party, the Oingo Boingo tribute band playing on the 80’s stage.

Comedy Hypnotist Show.

Do you recognize these characters from the OC Fair?

The New Year’s Eve Bash Demolition Derby.

I think the objective is to bash into each other until you can’t start your car anymore.

It was a little hard to tell what was going on officially, but it looked cool.

There were several trophies being handed out and one big winner (below right), I think.

And Karaoke at Baja Blues — This guy wasn’t too bad.

Peeking in on Crepes Bonaparte, who had the longest line we saw this night.

And below is the Rajin Cajun Cafe on Wheels, who also participated in The Great Food Truck Race on the Food Network.  They were eliminated in week two.

We liked The Flip Truck menu and meant to mosey on back to try ’em, but forgot.

Perhaps another time for The Flip Truck — Pondering.

Jumping Jack Flash, The Rolling Stones tribute band playing on the 60’s stage — They interestingly had the largest crowd approaching midnight.  I loved their look! 

Also in the VIP Lounge was a complimentary Photo Booth to take as many photos as you like.  What fun!  I took the one below with a couple cool new friends.  Thank you and Happy New Year — So many nice people out this 2010/2011 evening.

Near the Main Mall at midnight, in the right place at the right time — A good way to start 2011.

FREE Ferris Wheel and Super Shot Free Fall Rides were happening all night long.

God Bless America.

Are you part of the Foodbuzz Blogger Festival collage?  If you’re a Food Blogger and attended the San Francisco event, and remember your mug shot with badge being photographed, you’re most likely pictured in Casey’s collage.  Casey of Eating, Gardening & Living in Bulgaria created a collage of 200+ participants, along with the respective blog and Twitter names for each.  Wow — That was a lot of work and now an excellent reference of the event.  Thanks!

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.

Ready, Set, Blog!  It’s time for the first of (10) Challenges developed by Foodbuzz for Project Food Blog, a friendly contest amongst hundreds of talented Featured Publishers to determine the Next Project Food Blog Star.  What an honor that would be!  Oh, $10,000 is the PRIZE too.  Hello.  In Challenge #1 contestants will be put in a colander to see if they make it through to become (1) of (400) selected from (1,850+).  Each challenge eliminates more, until I’m left.  Here the judges want to know WHY I have what it takes to be “the one” and WHAT makes Nibbles of Tidbits unique and sets it apart from other food blog brands.  Good questions.  I hope to answer them clearly here in words and photos.

More about me and WHY I have what it takes to be the Next Food Blog Star*.

Although pictured in my Contestant Profile with my Rocky Mountain Orange Cream Pie at the Fair, I’d opt for Foie Gras in a minute.  And after reserving a slice of the Pie for later, I’d want to smash it in a friend’s face for a laugh, fully deserving retaliation.  If you dish it out, you’ve got to eat it.  Overall, I’m sweet, savory and spicy, and rarely make the same dish twice.  I’ve cooked my way through various classics — Lobster Thermidor, Beef Wellington, Coq au Vin and countless others.  And I’ve explored foods from a number of cultures — Thai, Indian, Greek, etc.  I love to experiment and keen on purchasing ingredients I’ve never tasted and/or used before.  It’s almost as fun as Christmas to determine what to make with them.  Experimentation is how I discovered Parsnips (White Carrots) so long ago and I still can’t believe most I ask haven’t tried them.  I want to taste almost everything.  Too many Americans are missing out by not sampling different things.

More reasons WHY… I’ve been lucky enough to win several ribbons in the Orange County Fair’s Culinary Arts Competitions.  I also won a contest sponsored by Milk, whereas my recipe (Fennel-Cannellini Soup) and photo appeared in Gourmet and Bon Appétit Magazines sporting a Milk Moustache.  I won the Grand Prize in the Soup category.  And another recipe creation (Angel Cake Soufflé) was endorsed by Better Homes and Gardens Test Kitchen.  Family and friends call me with their food related questions and I love answering them.

Equal to my passion for cooking, I’d opt to eat out day and night until tiring of it.  I haven’t yet tired, but my wallet does.  The restaurant options are limitless.  Dining out is instant gratification, as it provides diverse food quickly, without having to do the dishes.  One of the finest meals out caused me to melt down my chair in excitement with every bite — I was under the table by the end of the meal.  Maybe it was the Wine.

Utilizing all I’ve learned with a fine palate, I like to uncover (by taste) what’s in a memorable restaurant dish to possibly re-create it at home.  I’ve been successful with a few favorites — One example is linked and others can be found in the ‘Copycat Recipes‘ category.  And finally with respect to WHY I have what it takes, I write as the Orange County Food Examiner on Examiner.com and for others as needed by way of I Need Text Co.  I tell people that starting my blog is one of the best things I’ve done, since I walk and talk FOOD all day long anyway.  It’s truly meant to be that I’m here right now.  Cheers.

* I’m not sure about the “Star” part of the title — I’m most interested in the “Project Food Blog” part, because I love FOOD (the true Star), eating, photography, blogging**, cooking, writing and a good old-fashioned competition.

** Are there better words than blog, blogger and blogging?  The terms are just so… not cool sounding.  I guess it’s too late now.

WHAT makes my blog (Nibbles of Tidbits) unique?  And what sets it apart from other food blog brands?

Nibbles of Tidbits is about the GOOD, the BAD & the FUNNY regarding FOOD — From Yikes to Ooo La La, as the heading states.  Having cooked like a maniac for twenty plus years, I’ve learned that some dishes turn out great and others turn out like crap.  And some published recipes and flavor combinations work and others are just plain wrong.  I report about it all.  Since I’ve fine-tuned my cooking skills over time, most meals turn out GOOD, and I’ve come to realize that the BAD can also be FUNNY.  Photos posted for this first challenge represent the good, bad and funny (GBF) regarding food and drinks.

Nibbles of Tidbits is FOOD without limitations — Thank God since I want to experience all aspects of it, especially that from the earth, food events, restaurants, product testing and comparison, easy recipe creation, unique ingredients, copycat recipe development, cooking shortcuts, special finds and all things interesting.  I sometimes find pleasure in fast food and frozen meals, but feel most excellent at a gourmet (non-stuffy) dining establishment with a glass of Wine in hand.  All is reported about with helpful and entertaining insight.

I’m a snob for freshness, quality and value and want to get what I pay for.  Don’t gouge me with inferiority and all should be good — I prefer not to write bad things, but truth is king.  With a few exceptions, I’ve posted daily for almost 2 1/2 years and challenges include… Taking photos before digging in, measuring ingredients before adding them to creations, and presentation (mine looks too elementary school sometimes).  Nibbles of Tidbits is unique for the reasons mentioned herein and we’re (I’m) excited to encounter more, eat well and laugh along the way.

See my Project Food Blog Contestant Profile linked below — MAKE ME YOUR BABY.  I’ll make you proud! 🙂

Tonight’s Taste of Anaheim at ‘The Shops at Anaheim GardenWalk’ appeared to be a success.  Our favorites included the Philly Cheese Steak Sandwich and Blackened Chicken Pasta from Dave & Buster’s, and the Crab Cakes from Bubba Gump Shrimp Company — The Sauce served with them was extra good.  Most restaurants did a great job.

We’ll report the rest of the story soon.  Overall, the food was tasty and plentiful — All you can eat for $35 was a good deal and the lines weren’t too long.  It was fun and we were full.

Bubba Gump: http://www.bubbagump.com/

Dave & Buster’s: http://www.daveandbusters.com/

Taste of Anaheim: http://www.tasteofanaheim.com/TOA09.php?page=home.php

It’s lunch at Sage on the Coast in honor of a dear friend’s twenty years of service at the distinguished law firm of Gibson, Dunn & Crutcher LLP.  I once worked there myself.  The patio and adjacent garden at Sage are very nice.  It has a retractable roof and a fireplace.  We had a wonderful time in a beautiful environment with great food and wine.

To get an idea of what you might want to eat, I’ve posted a few photos.  Above is the Parmesan Crusted Asparagus with Balsamic Syrup, then moving on down to the Tortilla Soup with Cheddar Cheese, Cilantro, Chicken and Crispy Tortilla Strips.

Farmer’s Market Roasted Beet Salad with Arugula, Goat Cheese, Marcona Almonds and Orange Vinaigrette.

And this Roasted Cauliflower with Anchoaide Crust turned out to be one of our favorite dishes.

Sautéed Mexican Prawns with Linguine Pasta, chopped Tomatoes, Mushrooms, Spinach, Pine Nuts and Pesto Cream Sauce.

Coconut Crusted Barramundi with Coconut Rice, Bok Choy, Carrots, Shitake Mushrooms and Sweet & Spicy Sauce.  This is the first time I’ve tried “Barramundi.”   It’s a delicious Fish with beautiful white meat and great texture.  My portion was generous too.  I want it again sometime.

And here’s the Grilled Beef Filet Medallion, Hawaiian Ahi Sashimi, and Crispy Duck Confit Spring Rolls, respectively.

Sweet Potato Fries with Papaya Mustard, Grilled Salmon Salad, and House Made French Fries with Smoked Ketchup.

And of course we had Dessert, starting with a Lemon Chiffon Tart with Blackberry Coulis, Cream Fraiche Ice Cream and Lemon Tuile.

Plus an Old Fashioned Rootbeer Float, Farmer’s Market Poached Pear, and Hawaiian Chocolate Chip Bread Pudding.

Butterscotch Pot de Creme, Warm Chocolate Truffle Cake, and a Cappuccino.

Based on the offerings from the local Farmer’s Markets, Sage prints a new menu almost daily.  And they’ve got a Late Night “Sweet Tooth” Happy Hour for dessert tasting.  That sounds fun.

Related Links:

http://www.sagerestaurant.com/SOC/default.asp

http://www.sagerestaurant.com/

http://www.gibsondunn.com/Pages/default.aspx

http://en.wikipedia.org/wiki/Barramundi

http://www.wisegeek.com/what-is-a-tuile.htm

Mazzottis Italian Deli & Catering settled right into the former Dolcissimo Cupcake’s location.  It looks nice inside.  They utilized the space well by raising the counters and adding bar stools.  They even added three umbrellaed tables outside, which is most often my preference. 

Although Mazzottis is new to Costa Mesa, it was pre-established in Huntington Beach for about 30 something years, near Olive and Walnut.  There’s a picture of it on their new walls — I think I remember seeing it as a kid growing up while hanging out on HB Main Street.  And now they just re-opened on 19th Street in Costa Mesa with new family members.

I received a menu and 15% off coupon in the mail, and since it’s minutes away, of course I tried it.  They were so nice and allowed me to order a smaller portion Salad than listed on the menu.  I just wanted a side Salad, instead of the larger House Garden Salad — It was really fresh and the House Italian Dressing is good.  

I also tried Mazzottis Spinach Canneloni, which had a generous amount of Spinach.  I’m told that the Calzones are IT and referred to as “World Famous” — I haven’t truly enjoyed a Calzone in my life, but may need to give theirs a try.  Maybe I’ll be converted?

Garlic Bread came with the Canneloni, which was a nice bonus.  And I tried their Garlic Cheese Fries.  I wanted more garlic on them, but maybe that’s just me.  I’d go back and try some more stuff.  I’ve read the Meatball Sandwiches are good.  It’s great to have them in the neighborhood.

Related Links:

http://www.mazzottisdeli.com/ 

http://www.ineedtext.com/FoodBlog/?p=808

http://www.octhen.com/2006/01/my-favorite-orange-county-restaurants.htm#c2126793097698504116 – Mazzottis is mentioned in a comment near the bottom of the page.  OCThen is a great blog too. 

UPDATE 07/03/09:  It looks like they’ve closed.  That’s always a bummer to see.