Gilberto Cetina just published the first English cookbook, Sabores Yucatecos, on Yucatecan food based on recipes he cooks at his Los Angeles restaurant Chichen Itza. 
LOS ANGELES, Ca. January, 2012—The food at Chichen Itza is not the Mexican everyone knows. Open since 2001, the restaurant has a loyal following who have discovered Yucatecan cuisine based on Mayan, Spanish with Lebanese and Dutch influences. Chef/owner Gilberto Cetina wrote the recipes in Sabores Yucatecos: A Culinary Tour of the Yucatán (WPR Books: Comida, $27.95), based on his mother’s cooking. A reception to launch the book was held at the restaurant recently. Co-authors Katherine Diaz and Gilberto Cetina, Jr., son, were on hand to share experiences. Read more »
Filed under: Linda's on the Line
Ready for Valentine's Day? Check out the Vampyre at Chapter One: the modern local. This cocktail features Angel's Envy Port Finished Whiskey, Cockburns Tawny Port, Angostura Bitters, Blood Orange Juice, Lemon Juice. Vampyre is beautiful, light citrus drink that balances the palette between each of the ingredients present. Mention Great Taste and get the Vampyre for just $6! Read more »
Filed under: Food for Thought, Weekly Cocktail
This beautifully-photographed coffee table volume by Jeff Morgan, the Domaine Chandon Cookbook, has 224 pages of California wine country cuisine from the venerable Domaine Chandon, French-owned winery of champagne style sparkling wines. The book’s introduction tells the story behind the vineyard’s creation in 1975. Read more »
Filed under: Food for Thought
This version of our beloved mac & cheese from Chef Andrew Copley, co-owner of Palm Springs’ Copley’s on Palm Canyon, is
perfect for the holidays or any time.
PALM SPRINGS, January 2012– The comfort-food trend is not so much a trend at all, but rather a permanent feature of the American culinary landscape. Mac & cheese is easy to like in all variations, and the addition of butternut squash adds nutrition, flavor, and color. Chef Copley’s addition of diced caramelized butternut squash makes this recipe perfect for when company is coming. Copley’s on Palm Canyon is located on part of the former Cary Grant estate with outside dining and mountain views. Read more »
Filed under: Linda's on the Line, Pasta
(serves 4)
1 Texas Rio Star Grapefruit – sectioned
12 oz boneless beef top loin steak -1 inch thick
1 10-oz package torn mixed salad greens
1 mango – sliced
3/4 C refrigerated blue cheese salad dressing
1/2 t salt
1/2 t ground black pepper
Cracked black pepper
Sprinkle both sides of steak with salt and pepper. Read more »
Filed under: L'entrée, Salad
By Teri Williams
January/February 2012
From Napa north to Calistoga, the famed Napa Valley is bigger, wider and much more than I ever expected. More wineries, restaurants, shops and natural beauty than any article, book or TV review can cover. More wines to discover, restaurants to try, foods to savor and tasting rooms to visit exist than even its reputation promises. Read more »
Filed under: Articles, L'entrée
January/February 2012 
by Suzanna Hoang
In a town where the trees sway with cool, winter breezes, and the community shops, chats and eats along historic sidewalks, the perfectly situated Haven Gastropub fits right in. Like its home in Old Towne Orange, Haven settles right into the fabric of old-world coziness with a modern flair, like it was supposed to be there all along. Inside, with its stone and vintage wood interior, Haven is just as inviting as its address. Locals agree, with regulars coming in three to four times a week. Chef and partner Greg Daniels’ hard work and passion for life are two things that ring true for one of the hardest working men in Orange County. Read more »
Filed under: Articles, Chef De Cuisine
Citrus is the winter fruit that keeps on giving. These juicy wonders brighten seafood, salads, meats and desserts. Versatile, the juice enhances sauces, the sections perk up any salad and the zests add aroma to any dish. In addition to vitamin C, citrus delivers potassium, folate, calcium, fiber and other nutrients.
Lemons and limes also make beautiful garnishes with their color, texture, fragrance and tartness. Balboa Bay Club Executive Chef Josef Lageder and Banquet Chef Michael Doyle shared some lovely citrus garnishes. According to Chef Lageder, all are simple enough to use in banquets. Read more »
Filed under: Food for Thought, L'entrée, Linda's on the Line
This cocktail is made with Wolfgang Puck Crème Caramel. All of Wolfgang Puck’s cold brewed iced coffees are brewed slowly with the cold brewed method producing a better taste than the usual hot brewed method. Cold brewing coffee makes a delicious beverage that is smooth, bold and extremely flavorful with less ‘bite’ and acidity than that of traditional, hot brewed coffee. Read more »
Filed under: Food for Thought, Weekly Cocktail
Mi Casa Restaurant in Costa Mesa was opened in 1972 by the late Barrie Moore. The restaurant is currently owned and operated by Ryan Moore and looks and feels much the same as when it opened nearly 40 years ago, with a relaxed casual setting for locals to dine with relatives and friends.
X-O Martini
Patron XO and Tres Leches Liqueur with a splash of Frangelico for a sweet sipping tequila treat.
The best part – say Great Taste sent you and get $2 off!
Mi Casa Restaurant
949-645-7626
Filed under: Food for Thought, Weekly Cocktail
Second Story in the Belamar Hotel is a comfortable spot to 
enjoy contemporary American classics and great cocktails.
A special note about Veev Acai Spirit is that it is carbon neutral certified and $1 of each bottle sold goes toward green initiatives, hence the name “Eco-Tini”!
Veev Acai Spirit, Fresh Cucumber, Fresh Mint, Simple Syrup Read more »
Filed under: Food for Thought, Weekly Cocktail
Currently ablaze with 3.6 million lights in a Christmas wonderland, the Historic Mission Inn’s history and architecture make a visit a must for anyone visiting California’s Inland Empire. There’s still time to go, the Festival of Lights runs until January 8, 2012!
The Historic Mission Inn Hotel & Spa, a National Historic Landmark, is about an hour’s drive east of Los Angeles in Riverside.
The annual Festival of Lights in its 19th year beckons thousands of families to enjoy the display of multi-colored bulbs. Disney-like animated elves, angels, nutcrackers and other figures complement costumed carolers, falling snow (weekends) and fireworks.
Please visit The Historical Mission Inn for more information.
Filed under: Food for Thought, Linda's on the Line
Starfish Red Dragon Holiday Cocktail 
Available the month of December
StarfishLaguna
Acclaimed restaurateur, Nancy Wilhelm and Chef Jarvis Yuan bring elevated Asian street food to the dining scene, with Lobster Pad Thai, Banana Leaf-Steamed Fish and the Emperor’s Chow Mein. The vibrant, horseshoe-shaped bar will further welcome you as you observe muddled libations, Asian mojitos, and martinis being prepared. Conveniently located across from The Montage Resort with ample parking. Join this sleek and sexy restaurant for lunch, dinner, and happy hour or call ahead for carry-out.
Mention Great-Taste Magazine and receive $3 off the Red Dragon Martini in December. Read more »
Filed under: Food for Thought, Weekly Cocktail
An over-nighter at Hotel Maya in Long Beach is the perfect quick getaway. Take the short trip for the fresh perspective and breath of air needed for a mini-vacation. The Latin accented vibe, sun-filled lobby and view of downtown Long Beach may be just what the doctor ordered. The warm chocolate chip cookies are a delicious welcome at check-in, a signature of DoubleTree by Hilton. Read more »
Filed under: Food for Thought, Profiles
The American Beverage Institute Urges Congress to Reject Funding for Invasive Alcohol Detectors in All Cars
Washington—In recognition of the December 5 anniversary of the ratification of the 21st Amendment to the Constitution repealing Prohibition, the American Beverage Institute (a restaurant trade association) urged Americans to push back against anti-alcohol groups seeking to marginalize responsible social drinking.
ABI’s website, TheNewProhibition.com, profiles anti-alcohol activist groups such as the Robert Wood Johnson Foundation, Alcohol Justice, Mothers Against Drunk Driving (MADD), and the Center for Alcohol Marketing and Youth and the anti-alcohol policies they promote. Read more »
Filed under: Food for Thought
Bad Santa! Santa got drunk on bourbon and tossed an elf into the snow.
The cakes are little snow piles of chocolate bourbon coconut cake, iced with vanilla buttercream and finished off with chopped coconut snow.
The elf feet are hand-sculpted of green and red chocolate, and are then attached to white and dark chocolate striped straw legs with melted white chocolate. After resting for a few minutes, the legs are then gently placed into the snow mounds.
Kimberly Bailey, owner, baker, artist, dishwasher www.thebutterend.com
Filed under: Food for Thought
My most recent overnight sensation took place at The
Belamar Hotel in Manhattan Beach, a hidden gem tucked into a residential zone of Manhattan Beach. The hotel’s restaurant
Second Story, as named, is located on the second floor. All of the team members that I met were some of the most hospitable folks that I've met in a long time.
Read more »
Filed under: Food for Thought, Profiles
STACKED: Food Well Built just opened its third location in Cerritos to guests ready to use 
iPads to stack their own custom made burger, pizza or salad.
CERRITOS, Ca. Nov. 17, 2011—A new fast casual dining option, STACKED, opened today to diners eager to try design-your-own meals. After being seated, servers demo the iPads on each table, then leave guests to play with the rolling menus of burgers, pizzas, salads and sausages; along with endless toppings, sauces and extras. Read more »
Filed under: Food for Thought, Linda's on the Line
Gourmet Walks culinary walking tour of downtown Napa delivers some of the spectacular local flavors of artisan olive oil, bread, charcuterie and, of course, wine to participants who also get a healthy dose of local history.
NAPA, Ca—Napa City itself was often bypassed by tourists on the way to the celebrated wineries of Napa Valley. Recent developments have transformed the city, making it a destination on its own. Read more »
Filed under: Linda's on the Line
Well-respected veteran of Orange County's food scene, chef and restaurant owner Zov Karamardian has published her second cookbook Simply Zov: Rustic Classics with a Mediterranean Twist. Karamardian makes sure that cooks of all levels are comfortable. Read more »
Filed under: Food for Thought
By Linda Mensinga
November/December 2011
Chefs are always on the move, particularly in the early stages of their careers while they are gathering experience, but also later still eager to learn and meet new challenges. We discovered several of our past featured chefs have moved so we will tell you where they are cooking now. The four we caught up with shared a recipe so be sure to check them out!
Fred Mensinga, Executive Chef
Mission Inn Hotel & Spa
3649 Mission Inn Avenue
Riverside, CA 92501
951.784.0300
Restaurant Hours
S-TH: 6 AM – 11 PM
F-SAT: 6 AM – 1 AM
Lobster Bisque Read more »
Filed under: Chef De Cuisine
Insights, solutions and menu hits are second nature for the talented caterers we surveyed. They make special events happen for happy clients and willingly shared the latest menus, marketing techniques and tips on how to please guests. Caterers continually update menus and services to meet guest requests and expectations. Menus that range from box lunches to seven course dinners are customized to fit the client’s budget and desires. Read more »
Filed under: L'entrée
2 T Olive Oil
1 Medium onion
1 Celery rib
1 Carrot
5 lbs Lobster bodies (shells)
1 Garlic head – chopped
2 T Fresh tarragon leaves – chopped
2 T Fresh thyme leaves – chopped
1 Bay leaf
8 Black peppercorns
1/2 C Brandy
1/2 C Dry sherry
1/4 C Tomato paste
1/2 C Heavy cream
1/2 C All purpose flour
1/2 C Butter
Salt and pepper – to taste
1) In a large stock pot, heat oil over moderately high heat until hot but not smoking and sauté the onions, celery, and carrot. Next, add the lobster shells stirring occasionally. Add the garlic, herbs, peppercorns, brandy, and sherry and simmer, stirring, until almost all the liquid is evaporated, about 5 minutes. Add water to just cover the lobster shells and simmer for 2-3 hours.
2) Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until slightly reduced, about 10 minutes. Add cream and simmer bisque 5 minutes. In a small pot, make the roux by cooking the flour and butter together until golden
brown; add roux in small increments as needed to the bisque to thicken it. Finally, taste and season bisque with salt
and pepper.
Filed under: Chef De Cuisine, Recipes, Soup
Casual, family-friendly Rosti Tuscan Kitchen serves Italian specialties with entire separate vegetarian, vegan and gluten-free menus. 
SANTA MONICA, Ca—Arugula & fig salad, penne with asparagus, and pesto hazelnut pie are just a few vegan options at Rosti Tuscan Kitchen in Santa Monica, California.
Italian is an easy choice for many vegetarians because many pasta and pizzas can be meatless. Rosti goes an extra step offering separate menus with vegetarian, vegan, and gluten-free options.
Busy owner Kevin Goldfein took time out to answer questions about his unusual—and welcomed—spin on tradition.
Why did you decide to create vegan, gluten free and vegetarian menus?
At Rosti Tuscan Kitchen in Encino and Santa Monica, I started getting frequent requests from guests with dietary restrictions and I wanted to accommodate these individuals. I then decided to expand my menu and added gluten-free, vegan, heart-healthy, and vegetarian choices to better cater to my diverse clientele.
Tell me a bit about your background. Read more »
Filed under: Linda's on the Line
