Great Taste Magazine

by Lauren Monahan July/Aug 2008 Issue 
So Cal is in its prime, now that summer is here. As soon as school lets out, people flock to the sunny southland for the beach, for the sun, for the swimsuits, for the…salad? Salad is healthy - we all know this. A plate of fresh, leafy greens seems to be the perfect meal for those that live in their skivvies during the scorching summer months…who doesn’t want to look good laying out at the beach or the pool, or even walking around the local outdoor mall? Salad is, and has been, a go-to dish for people trying to stay fit and eat healthfully. This is not a new discovery.

Besides the health benefits, salads offer a crisp, cool pick-me-up on a hot summer day. Read more »

By Lauren Monahan & Katie Israel Mar/Apr 2008 Issue

Going green. Sustainability. Inconvenient Truth. Eco-friendly. Carbon Footprint. These words, and the ideas behind them, have been working their way into many aspects of American culture since the 1980’s. A consistent flow of new information about how to “get green” has gotten an increasing number of people turned onto the idea - and the restaurant industry is no exception.

Restaurants have been an enormous part of American life and culture for over a decade - we consume 70 million restaurant meals each day, and spend nearly $500 billion on prepared foods each year! These numbers alone are astounding, but the statistics of restaurant waste that accompany them are even more so - and they continue to rise year after year. Recently, however, many restaurateurs have recognized the adverse effects of their businesses on the environment and are beginning to take responsibility for this by making certain changes around their stores.

An immediate, full-scale “green-amorphosis” would be both unrealistic and unreasonable to expect from a restaurant - it would be almost impossible for an establishment to stay in business during the process. However, there are many potential baby steps these businesses can take to become more eco-friendly, and these small steps will lead to big strides. Read on to discover these methods, and start turning waste-prone restaurants into green machines. Read more »

by Katie Israel Jan/Feb 2008 Issue

I recently had the privilege of attending a gourmet food convention where I overheard a sophisticated gentleman in a suit and tie saying: “I was dying to compare Valrhona Ampamakia vintages, but I discovered my last 2005 was eaten by rats.” His friend chuckled but looked a little puzzled. Did he realize what delicious treat the vermin had discovered? It wasn’t wine or cheese but chocolate! Read more »

by Katie Israel Winter 2007 Issue

Driving through the scenic state of Utah, watching the trees blur by, traveling home to Los Angeles, shortly after World War II had ended, George Doizaki was on the road, when he caught a glimpse of a jumping carp in a nearby lake. For some odd reason Doizaki’s mind wandered and thoughts about fish continued to break the surface. It was at that time that Doizaki decided that somehow, some way, fish would be part of his future. After sharing his ideas with his close friends, George joined forces with Masuro Okamoto and founded the American Fish & Seafood Company in 1947.

Servicing the globe for more than a half-century, the company has come a long way from its humble beginnings- shortly after the war ended, the American Fish Co. was born and began operating their first processing facility and began delivering fresh fish out of the back of a flatbed truck. Read more »

by Rev. Joanne Tucker - Fall 2007 Issue

Irvine’s Atrium Hotel - once just a 70s-era airport locale - has recently morphed into an uber hip spot for Orange County’s “in-the-know” crowd. What do they all know? The Atrium Hotel’s $3 million renovation has transformed this destination into South Orange County’s only modern boutique hotel with world-class food and beverage and a decadent pool party scene.
The Atrium Hotel stands directly across from John Wayne airport and is one of the most centralized and most reasonably priced hotels in Orange County.

In fact, the Atrium Hotel is located in a prime spot for taking in all of OC’s plentiful lifestyles including shopping, dining, entertainment, cultural activities and recreation in and around OC’s famed surf and sand. For business travelers, the Atrium Hotel is certainly comfortable, affordable, central and can even turn into a relaxing weekend getaway with the hotel’s poolside paradise ambiance.

Upon arrival in Orange County and after a very short ride on the complimentary airport shuttle, guests are greeted by the friendly Atrium staff and a background vibe that immediately transports guest into an enjoyable, relaxed atmosphere. Passing under the hacienda-like portico with flowing waterfalls, the glass doors open into a two-story garden atrium adorned with a soft, warm color palette resplendent in the plush couches and chairs. At night, the lobby glows as candles of all sizes and a modern water feature give the place an even more relaxing vibe topped by the pyramid-shaped skylight.

The highlight of a stay at the Atrium Hotel is a visit to the Waterfalls Restaurant. Executive Chef Theo Ioannou, who has taken over the kitchen at the Atrium Hotel, masterfully blends Mediterranean flavors and cooking styles from his homeland, the island of Cyprus. Chef Ioannou was also a two-time cook for England’s Prince Edward and his wife Countess Sophie Rhys-Jones, which he says was the highest point in his professional career. Read more »

by LJ Carlson August 2007 Issue

The moment you turn into the driveway at the Sheraton Hacienda Del Mar Resort and Spa in Los Cabos, Mexico, you are greeted by the serenity of acres of tropical gardens and the dazzling brilliance of the sea of Cortez. The circular courtyard surrounded by old world hacienda architecture is your first stop, where the pampering begins with quickly attentive staff whisking you through the check in process and delivering you via golf cart to your guest room.

Your driver, speaking English far better than most of us could ever hope to speak Spanish, informs you of many of the amenities which abound at this special property.

Upon entering your room, you know you’ve made a great choice. From the ocean breeze blowing in from your private balcony equipped with table and chairs with birds chirping at you from the ledge - to the beautifully painted dual sinks and tile work in the oversized bathroom with spa tub, candles and sumptuous towels, robes and slippers - to the luxurious Sheraton Sweet Sleeper beds – you are destined for relaxation. Taking the time to unpack is difficult with the sound of the waves and the aroma of the salt air and coconut oil sunscreen beckoning you back outside to take in the scenery at this tropical resort.

A short stroll along lushly landscaped walkways brings you to the main infinity pool and beach area where the wonderful aromas from Sirenas, a palapa bar and grill, beckon. This is a casual spot, with most folks attired in bathing suits and sunglasses, where you can enjoy a tropical drink (yes, with an umbrella and fresh fruit), a plate of “Hacienda Nachos”, great shrimp tacos or one of many other appetizers or light meal choices. You can also have anything off this menu delivered to you at your chaise lounge poolside by a very accommodating wait staff. Sun too bright - need an umbrella? No problem. Need information on local attractions? No problem. Want another yummy cocktail? No problem. Service is always swift and with a smile. In fact, the service is what is most noticeable everywhere you turn. Employees here really seem to enjoy their jobs! Read more »

March 2007 Issue

Easter and Mother’s Day are just around the corner and the Brunch season is in full swing. We have rounded up a few tidbits to make you smile as you prepare for these busy, busy days.

Our featured Chef, Nick Phelps realized the enormity of Mother’s Day brunch the very first one he worked 19 years ago. He had heard that there would be a line at opening but he never imagined that several hundred people would be waiting outside when he grabbed a quick break before the rush. He considered running but stayed and survived.
Read more »