Great Taste Magazine

Sadie Rose News Meet Our New Production Manager 

Please join us in welcoming our new production manager, Frederic Naeyaert.  Fred comes to us from Le Pain Quotidien where he was responsible for managing the production of artisan breads and pastries for its 12 Los Angeles-area locations.  Originally hailing from Belgium, Fred started his career in fine dining, before becoming an artisan baker.  He has worked in New York, Beverly Hills, Los Angeles and San Diego. Fred is a very experienced baker and manager and we fell lucky to have snagged him!

Quail Digital has announced the launch of QD Retail, the first headset only communication system designed for team use in grocery, retail, restaurant and business environments.  Weighing less than 2 ounces, the lightweight wireless headset is comfortably worn by users without the need for a beltpack or cable.  QD Retail is a revolutionary design in retail communication that can accommodate up to 12 users in hands free, talk lock and push to talk modes.

In addition to the headsets, which are typically worn by supermarket supervisors, retail and business sales teams and restaurant staff  QD Retail incorporates 12-button multiple keypads located at checkout lanes and kiosks for cashiers and staff.  The system keypads provide instant messaging to alert supervisors to requests or problems which need assistance.

QD Retail uses DECT technology on the 1.88 & 1.92 GHz band, approved for use in over 150 countries which include all of Europe/Middle East, North America, South America and most of Asia. This system allows direct, instant and interference free communication, with excellent audio quality and operates license free.  The QD Retail headset also features intelligent battery management, private paging channel and interfacing with Ethernet and other hard wired networks.  

The Quail Digital system has been shown to improve customer service by saving time at checkout.   A store with 15 checkout lanes can have up to 1000 occasions a week when assistance is needed.  Detailed analysis by Quail Digital customers in their own outlets has shown that using a keypad and headset allows problems to be understood and resolved faster, saving at least 60 seconds of downtime for each transaction. 

Tom Downes CEO of Quail Digital said: Every time a cashier requests assistance, scanning stops and the checkout line builds, leading to delays and frustration. Analysis from one of our retail chain customers showed response times to customer queries were reduced by 75% after installation of the Quail Digital system.

In addition, retailers report use of the Quail Digital wireless headset system has enhanced in store security; headsets are a visible deterrent and allow staff to communicate fast and discreetly.

QD Retail also improves staff satisfaction and retailer brand image. Downes said: Supermarkets with 4 or more checkouts find that staff operate more efficiently when equipped with wireless headsets and request button keypads located at the cashier and help-points around the store. Headsets improve customer perception of the retailer because they resolve issues quicker by communicating more effectively.

The 2010 wild Alaska halibut and black cod (sablefish) season opens March 6, 2010. Catch limits for Alaska halibut and black cod are set at 40.3 million pounds and 24.9 million pounds, respectively. Alaska’s waters are home to over 75% of the wild Pacific halibut and over 70% of the wild black cod caught in the U.S. Halibut is harvested exclusively with longline gear; black cod is harvested by longline and pots.

Alaska halibut and black cod, and in fact all seafood from Alaska, are wild and sustainable seafood choices. In fact, Alaska is the only state in the nation to have sustainability language written into its Constitution.

Alaska halibut is the largest of the flatfish, some weighing over 300 pounds. Alaska black cod is high in omega-3 fatty acids, making it a preferred source of protein. Both whitefish selections pair naturally with a wide variety of flavor profiles and cooking applications such as: smoking, sautéing, poaching and roasting. Wild Alaska halibut and black cod are available fresh until mid-November, or frozen year-round. Visit www.alaskaseafood.org for more information and dozens of recipes.

Food Consultant’s Group Special Offer!

Dear Fellow Food Professionals,

We’re offering membership in our group for only $320, a $100 savings, in March only. Annual costs thereafter are only $220.

Why join? Three main reasons:

1) We’re getting nearly 40,000 unique visitors each year to our website - each of them looking for a food professional. We’re number one on most search engines. This means over 250 leads last year. And we sell from these leads.

2) Membership in the group allows you to develop a team that can take on any size project:

-Twelve of us banded together to create a $1.2 million proposal to put a foreign company in the restaurant business - from concept development through construction, training and fine tuning before turning the keys over to the client.

-Six of us teamed to evaluate a company’s supply chain starting from an analysis of their product line through evaluating new copackers, resulting in a further assignment to develop a new product development system for them.

Teaming has two additional benefits:

-The sale-to-proposal rate escalates to about 50%, compared to industry norms of about 33%.

-Being asked to join such a team has zero client acquisition bost for you - just like found money.

-And there have been hundreds of other small team projects, where one member brings in another FCG member.

3) No consulting firm in the world has a better client list (check it out at www.foodconsultants.com/clients.php). This is one of the most important impressions a solo practioner can make - a good client list sells.

You’ve literally broken bread with us and if you need more sales in these difficult times, membership in the Food Consultants Group may be an answer.

If you’d like to join, just send your check for $320 to:

Pete Crosby, Finance Chair CGR Management Consultants, Suite 1900 - 1901 Avenue of the Stars, Los Angeles, CA 90067

Or, if I can answer any questions, please give me a call.

Mike Gilles, Chairman (949)488-3880

Seeing as you were at the opening of Trousdale last night, we’ll use our inside voices to help piece your night together.

11:33 p.m. Waved to nightlifers Brent Bolthouse, Guy Starkman, Jennifer Rosero, and Darren Dzienciol while jamming to the backroom.

11:40 p.m. Christened cozy booth as new clubhouse. Ordered rose-water air and agave margarita from a waitress in a vamped-out Jessica Pastor-designed uniform.

12:10 a.m. Discovered chef Dana Flores’s comfort food and mini-sweets menu. (Crumpled receipt found in your pocket shows orders of sliders, Gruyere grilled cheeses, and churros with chocolate.)

1:25 a.m. Challenged to a game of pool. Won twice. Victory drinks and minidonuts ensued.

And as soon as you find that other heel, you should be good.

Trousdale, 9229 West Sunset Boulevard, at South Beverly Drive, West Hollywood (310-274-7500 )

via Daily Candy

The Cellar, an Orange County dining institution for nearly four decades, has just received AAA’s prestigious Four Diamond Award for excellence in food, service and ambiance – one of only six OC restaurants to have achieved the distinction. According to AAA’s Patricia Marenco, The Cellar offers an exquisite fine-dining experience set in an elegant and unique environment, orchestrated by a talented Executive Chef David Kesler and carried through by a professional and knowledgeable staff.
“The Cellar’s menu reflects a high degree of creativity and complexity, using imaginative presentations to enhance high quality, market-fresh ingredients,” said Marenco. “The equally proficient service staff demonstrates a strong desire to meet or exceed guest expectations. Sommelier Cameron Tyler, in particular, possesses a wide breadth of knowledge about the extensive wine list.”
Marenco said that the interior, which was crafted by the same team responsible for Disneyland’s Pirates of the Caribbean, is not only unique but highly refined, comfortable and well-coordinated, incorporating quality materials and a variety of upscale design enhancements to give a first-class impression.
“On behalf of the entire team, we are delighted and humbled by this incredible honor,” said Ryan Dudley, the 32-year-old owner of the venerable restaurant. “My staff and I work hard to make sure that every dinner served at The Cellar is a memorable one. We look forward to continuing to offer this level of excellence.”
The Cellar has been an Orange County institution since it opened its doors in 1970. Its Old World charm as realized by the craftsmen who built Disney’s Pirates of the Caribbean sets the perfect backdrop to a world class dining experience emphasizing the finest in classical French cuisine. The reinterpretations of classic French recipes and attention to detail have earned the restaurant critical acclaim. The Cellar is located at 305 North Harbor Blvd, Fullerton; (714) 525-5682; visit www.cellardining.com.

Attn Chefs,

You’re cooking every day, so why not video it and earn MONEY for every viewing? This is a GREAT opportunity to promote yourself, your culinary affiliation, and earn money for every viewing!! We want video in a production environment.

 Idealchef.com is looking for Professional Chefs for a ground breaking opportunity. We need professionals in the culinary industry to submit instructional video recipes. We are creating the largest online Culinary Video Library that will be made available to the public. Idealchef.com is partnering & sharing the revenue from the site with all of its chef partners who submit instructional video recipes. We only accept submissions from Professional Chefs.

WHY NOT! YOU’RE DOING IT EVERYDAY ANYWAY, JUST FILM IT!

Please go to www.Idealchef.com to complete your profile (work history and photo) and begin submitting your video recipes.

Thanks & Let’s get cooking!!

Best Rgds,

Leif Holm-Andersen

Content Manager

Email: lpha@idealchef.com

www.idealchef.com

The Club at The Ritz-Carlton, Laguna Niguel scored the number one rating for “Best Club Experience” among the 73 Ritz-Carlton hotels and resorts for the second consecutive year.  

Following a stay at the ocean front resort, Gallup surveys guests about their stay.  Ritz-Carlton guests from around the globe are asked to rank their overall satisfaction, as well as their Club experience, on a scale of 1 to 5.  The number one Club ranking was a result of these surveys collected. 

“We are proud and pleased at the recognition and the commitment to exemplary customer satisfaction and service excellence by the ladies and gentlemen on The Ritz-Carlton Club,” said General Manager Bruce Brainerd. “It is especially gratifying to have our Club earn this recognition two years in a row.  It is a testament to The Club ladies and gentlemen who create life-long personal relationships with the guests,” he added.

Lawry’s Restaurants, Inc., has named Steven M. Kim as the new general manager of Five Crowns, its Orange County fine-dining flagship.  Kim will also be in charge of the newly opened gastropub, SideDoor. Both are housed in a historic building named North America’s most authentic replica of an English inn. 

            Kim began his career with Lawry’s in August 2002.  He previously served as the assistant general manager of Lawry’s The Prime Rib in Las Vegas and in Beverly Hills, and he assisted in the development of SideDoor, which opened in January.  Prior to joining Lawry’s Restaurants, Inc., Kim served as general manager for the Kyoto restaurant at the Wilshire Grand Hotel in Los Angeles.  He also spent eight years in Japan where he produced several new restaurants around the country for Yamasaki Design Production.  Born and raised in Canton, Ohio, he earned a bachelor’s degree from Bowdoin College in Brunswick, Maine.  Kim replaces Chris Szechenyi, who has accepted a position with the Capital Grille.

            Opened in 1965, Five Crowns features Continental cuisine including U.S.D.A. Prime beef, poultry, fresh fish and seasonal selections.  Over the years, the Five Crowns has earned a reputation for serving excellent food and offering a fine and extensive wine list.  The building has been noted in guidebooks and historical papers as a landmark.  Five Crowns has served generations of loyal customers, many of whom choose it to celebrate the most special occasions of their lives.

            The restaurant has earned the Automobile Club of Southern California Four-Diamond Award, the Mobil Travel Guide Four-Star Award, and the DiRoNA Award, marking it as one of the distinguished restaurants of North America.  It has also received the Wine Spectator Grand Award, the Southern California Restaurant Writers’ Gold Award, and the Golden Bacchus Award for its wine list.

            Five Crowns is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with locations in Beverly Hills, Chicago, Dallas, Las Vegas, Tokyo, Osaka, Singapore, Shanghai, Taipei and Hong Kong; and the Tam O’Shanter in Los Angeles.  Their quick-service concept, Lawry’s Carvery, opened at South Coast Plaza in Costa Mesa in 2003.  A second Carvery opened at Westfield Century City Dining Terrace in fall 2007, and a third debuted at L.A. LIVE in December 2008.  Five Crowns shares its historic building with SideDoor, a gastropub opened in January 2010.

            Five Crowns is located at 3801 East Coast Highway, Corona del Mar.  It is open for dinner nightly and for Sunday brunch.  Valet parking is available and all major credit cards are accepted.  Reservations are recommended and can be made by calling (949) 760-0331 or at www.LawrysOnline.com.

Scott Barnett, founding President and CEO of Bubba Gump Shrimp Co. Restaurants, Inc. has announced today his resignation.  As President and CEO, Mr. Barnett’s responsibilities included leadership of the Bubba Gump Shrimp Co. Restaurants and Markets, The Mai Tai Bar nightclubs, Capi’s Italian Kitchen and The Newport Beach Rusty Pelican.

“This was a difficult decision.  The team here has achieved great results, particularly in the last couple of years,” said Mr. Barnett “The people who work here are second to none in the industry.”

Having been at the helm of the company since its inception in 1996, Mr. Barnett guided the company to a remarkable ten consecutive years of comp store growth.

“Scott is the most gifted restaurant executive I’ve met,” said Gordon Miles, Chairman of the Board, “We’re extremely sorry to see him go.”

Daily operations will be transitioned over the coming weeks to company Vice Presidents Tim Busald and Gail Taggart.

Bubba Gump Shrimp Co. Restaurants, Inc. operates 22 Bubba Gump Shrimp Co. locations in the U.S. and has franchise or joint venture operations in 11 international locations.  A casual seafood restaurant, Bubba Gump Shrimp Co. is known for its iconic locations, interactive service and high quality menu variety.  The company is headquartered in San Clemente, CA. 

Which wines go best with “green food,” such as asparagus, peppers and peas? How about other fresh vegetables that we’ll enjoy this summer and fall?

“Green foods are the problem children of the wine world,” says Natalie MacLean, editor of one of the largest wine sites on the web at www.nataliemaclean.com. “But as a stubborn hedonist, I’ve found some terrific wines to drink with them.”

Natalie has just launched a new mobile application for iPhone, iPod Touch, BlackBerry, Droid and other smartphones. Developed by Cerado, this app builds on the success of her Drinks Matcher and includes all the pairings in the original app, plus thousands of wine reviews, recipes, articles, blog posts, glossary definitions, cellar journal and winery directory. You can access the new app at www.nataliemaclean.com/mobileapp.

In the spirit of going green (and giving back green), the new app is free. With the Nat Decants Mobile App, you can find the right wines, whether you’re in a restaurant or at the liquor store restocking. It’s like having a sommelier in your pocket.

Nat Decants Free Mobile App Features:

- Find 380,000 professionally tested food and wine pairings
(not generated by computer algorithm)
- Access thousands of wine reviews by an independent journalist
- Search the reviews by winery, price, score, region, grape, vintage, food match
- Track your wines in your virtual cellar and add your own journal notes and scores
- Search a directory of 10,000+ wineries to buy wine or plan a visit
- Find thousands of tasty, tested recipes for every wine
- Get wine savvy with articles, glossary definitions & blog posts
- Share on Twitter, Facebook and e-mail with friends

Natalie’s Top 10 Green Wine & Food Matches

1. Corned beef and cabbage: Pinot Blanc
2. Irish Stew: Cabernet Franc
3. Spring Asparagus: Gruner Veltliner
4. Field greens salad: Riesling
5. Tomatoes: Pinot Noir
6. Green peppers: Sparkling Wine
7. Grilled veggies: Rose
8. Green peas: Sauvignon Blanc
9. Spinach and bacon salad: Merlot
10. Artichoke: Verdicchio

For more tips on pairing green food and wine, visit http://bit.ly/dsYG0g.

To get the free Nat Decants Mobile App visit:

www.nataliemaclean.com/mobileapp

On the page above, click on the words iPod or iPhone under the iPhone image to go to the iTunes store for the app. The direct link is:

http://itunes.apple.com/ca/app/nat-decants/id353052386?mt=8

For BlackBerry, Droid, Nexus One, Nokia, Palm Pre and other smartphones, click on those words under the BlackBerry phone image. The direct link is:

http://www.nataliemaclean.com/mobile

About Natalie:

Natalie MacLean is an independent journalist and author of the bestseller Red, White and Drunk All Over. For Google searches on popular terms like “food and wine matching” and “wine newsletter,” Natalie’s site is often on the first page of the results as it has become a go-to resource for food and wine lovers. Natalie has won four James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award. At the World Food Media Awards in Australia, she was named the World’s Best Drinks Writer: www.nataliemaclean.com/bio. You can find her on Twitter at http://twitter.com/nataliemaclean and on Facebook at www.facebook.com/nataliemaclean.

Malarkey’s will be re-opening under new ownership as a more food-centric restaurant with a chef-driven menu a la “Irish gastropub”. The restaurant/put is a landmark on the Newport Peninsula esetablished in 1973  that was once known for is food, even receiving 4 and 5 star ratings from local press, but has since declined into more of a “watering hole”. Mario intends to revamp Malarkey’s as a place to dine, enjoy a vast selection of craft beers and select scotch and whiskey. Along with a menu renovation, Malarkey’s will also be undergoing an complete remodel inside and out to make it your favorite Irish Gastropub destination!

Budd and Maurice Van Roekel are back! After a five year sabbatical they’ve returned to the helm, running the day to day operations of both Maurice Car’rie and Van Roekel wineries. The Van Roekel’s assumed possession of the wineries on February 1, 2010, when Buddy and Cherie Linn took advantage of an exit clause in their lease/purchase agreement for the properties.

While Budd maintained firm control of the vineyard operations, the Van Roekel’s thought they were finished with the wine business and would retire gracefully after their 20 plus years in the Temecula Valley. While he’s not back on his tractor, Budd is convinced that his decades long efforts in the vineyard have positively affected the wines being produced at both wineries and that they are better today than ever before.

Their return re-ignited their love of the industry, giving them both a new sense of purpose. And according to Maurice, “It has definitely brought a spark back to Budd’s eye. I think we’ve added years to his life!” The Van Roekel’s invite both old and new friends to stop by and say hello. The wineries are open daily from 10am to 5pm.

By Barbara McLean

March is Maple Month and Cabin Fever, a new 80-proof maple whiskey, is celebrating by sharing its many unique recipes with maple lovers.

What could be more New England than a maple whiskey created in the backyard garage? The spirit was recently developed, over many a family tasting, by brothers Rob and John Robillard, residents of Chester, New Hampshire and Norton, Massachusetts respectively. Their wives, Julie and Melissa, also lent a hand and taste buds to the effort.

Recipes range from tasty beverages like Uncle Bob’s Cabin Fever to fine food entrees such as Cabin Fever Maple Brined Pork can be found at the independently-owned company’s website www.CabinFeverSpirits.com.

“I came upon the idea of a maple spirit by traveling extensively outside the U.S. I noticed that every region I visited had a special fruit or plant that was distilled and made into a spirit,” noted Rob Robillard. “They all seemed very proud of their regional spirit. In Mexico they distill tequila from agave. The French are just as proud of their cognac. Scotch is from Scotland. In Iceland, they distill from a type of moss that grows there. It tastes awful. I thought a maple spirit would be more pleasing than this moss stuff.”

Robillard concluded, “It’s turning a hobby into a full-time thing,” he said of his new career. “I tried to create a spirit we New Englanders could be proud of — not just another trendy flavored vodka.”

Having performed well in package store and barroom tests, Cabin Fever is now available in more than 100 locations throughout Massachusetts, New Hampshire, Maine, Vermont and Tennessee, the spirits capital of the U.S.

The proof is in the tasting and at the cash register. At the most recent Whiskey A-Go-Go held annually at Juio’s Liquors in Westboro, Mass., Cabin Fever far outsold the other 150 brown spirit brands were sampled by the more than 850 participants.

Chilled filtered so it is not too sweet, Cabin Fever’s taste is a harmony of oak and maple at the forefront with hints of caramel and butterscotch. It benefits from traditional craftsmanship, such as 100 percent Vermont maple syrup, three-year barrel aging and devotion for extremely high quality.
According to Robillard, it took almost a year to get the engineering done and create a “robust product”.

The process of engineering a new spirit was not as smooth as the taste of the end product. In addition to traveling to Europe, Robillard visited locally renowned distilleries in the area. He also took distilling classes and has studied the subject for four years. His wife Melissa is the acting CFO and performs all the compliance and tax functions.

“A lot of work has to be done before it can be bottled,” he said. ”Most people like maple and appreciate the fact it’s made with real maple,” said Robillard. “The trick was to keep the maple flavor without making it too sweet. Lots of effort went into striking the right balance. We even considered calling it ‘Cabin Fever Maple Spice.’”

Cabin Fever is produced and bottled in United States. But Robillard still conducts all his research and development in his backyard garage.

To sample recipes, find upcoming product tastings locations and date, and for more information, please visit www.CabinFeverSpirits.com.

More than 400 people attended the 2010 ACF Western Regional Conference, which was hosted by ACF Rio Grande Valley Chapter in Albuquerque, N.M., Feb. 6-8. The event offered a spectacular representation of Southwest culture and food, professional development, networking and camaraderie, as noted in the photos. The trade show featured a tailgate party theme with nearly 50 vendors. Chef Jeff Henderson of Food Network’s “Chef Jeff Project” delivered a powerfully inspiring keynote address, and more than 100 attendees gathered after General Session to watch the Super Bowl.

A sincere thank you to our sponsors and exhibitors, whose support was instrumental to our success, and to the American Academy of Chefs for awarding $1,000 to the winner of the ACF Western Region Student Team Regional Championship to assist with travel expenses to national convention. Congratulations to the award recipients and honorees for their outstanding contributions and goodwill, and to all the competitors for a job well done. 

ACF Western Region Chef of the Year, Sponsored by Unilever Foodsolutions

Brandon Parry, CEC, PCEC, ACE, executive chef, U.S. Navy, San Diego; ACF Chefs & Culinarians of San Diego

ACF Western Region Pastry Chef of the Year, Sponsored by Splenda®
Tracy DeWitt, lead pastry chef-instructor, Le Cordon Bleu College of Culinary Arts, Scottsdale, Ariz.; ACF Chefs Association of Arizona, Inc.

ACF Western Region Chef Educator of the Year

Jeffrey Brown, Ed.D., CEC, CCE, associate professor, California State Polytechnic University Pomona, Pomona, Calif.; ACF Southern CA Inland Empire Chefs & Cooks Association

ACF Western Region Student Chef of the Year, Sponsored by Custom Culinary, Inc.

Emily Wallace, Renton Technical College, Renton, Wash.; ACF Washington State Chefs Association

ACF Western Region Chef Professionalism Award, Sponsored by Minor’s®
Aran Essig, CEC, CCA, executive chef, University of Northern Colorado, Greeley, Colo.; ACF Colorado Chefs Association

ACF Western Region Hermann G. Rusch Chef’s Achievement Award
Jean Hull, CCE, AAC, owner, Hospitality Consulting By Jean, Kailua Kona, Hawaii; ACF Kona-Kohala Chefs Association

ACF Western Region Student Team Regional Championship, Sponsored by R.L. Schreiber, Inc.
Santa Clara Valley Chefs, Professional Culinary Institute; Girija Kaushik, Patricia Liu, Reilly Meehan, Khoung Nguyen, Tiffany Young and coach Randy Torres, CEC

ACF Western Region Baron H. Galand Culinary Knowledge Bowl, Sponsored by American Technical Publishers

The International Culinary School at The Art Institute of California-San Diego; Carlos Esparza, Lorian Koller, Megan Leppert, Evan Rossman, Virginia Vermeulen, and coaches Kelly Funes and Michael Zonfrilli, CEC

ACF Western Region Chapter of the Year

ACF Washington State Chefs Association 

ACF Western Region Chapter Achievement Awards

  ACF Chefs & Culinarians of San Diego

  ACF High Sierra Chefs Association

  ACF Washington State Chefs Association

ACF Western Region President’s Medallions

  Richard Burr, CEC, executive chef, Spirit Mountain Casino, Grand Ronde, Ore.; ACF Chefs de Cuisine Society of Oregon

  John Hui, CEPC, AAC, corporate pastry chef, Pebble Beach Resorts, Pebble Beach, Calif.; ACF Chefs Las Vegas

  Richard Schneider, CMC, AAC, retired, Las Vegas; ACF Philadelphia Chapter

ACF Western Region Cutting Edge Awards

  Gary Fuller, CEC, CCE, AAC, program manager, West Sound Technical Skills Center, Bremerton, Wash.; ACF Washington State Chefs Association

  Jason Morse, CEC, executive chef, Valley Country Club, Aurora, Colo.; ACF Colorado Chefs Association

  Eric Watson, CCC, CCE, instructor, The International Culinary School at The Art Institute of Phoenix, Phoenix; ACF Chefs Association of Arizona, Inc.

Stonefire Grill will launch its newest restaurant in Thousand Oaks.  Known for its expansive, value-oriented menu of high quality American fare, Stonefire Grill will open its seventh restaurant at Evergreen Plaza (3635 E. Thousand Oaks Blvd) in the site formerly occupied by Marie Callender’s, in April, announced Mary Harrigan, who with her sister, Maureen, launched the concept in 2000. 

Hailed by the “CBS Evening News With Katie Couric” for its successful approach to family style dining, Stonefire Grill specializes in such favorites as mesquite grilled tri-tip, barbecue and lemon-garlic chicken, baby-back ribs, and a wide assortment of entrée salads, gourmet pizzas and fresh pastas as well as homemade desserts.  Menu items are priced from $4.99 to $13.99 and complete family-style dinners start at $19.99.  A selection of well-priced wine and beer also is available.  All items are available “to-go” with a special entrance dedicated to take-out orders, an especially popular feature among busy, working mothers who are finding it increasingly difficult to prepare wholesome satisfying meals for their families.  Stonefire Grill also offers off-site catering, which TV’s Style Network praised for “catering a scrumptious meal on a budget.”

The architectural firm of Heathcote & Associates is in charge of transforming the former Marie Callender’s into Stonefire Grill while the West End Design Group of Encino will complete the indoor and patio design touches.

“We’re delighted to launch our newest restaurant in Thousand Oaks, a location that holds a special place in my heart as I live there,” said Mary Harrigan.  “We’re hoping that residents and visitors to the area welcome us as warmly as they have in the other communities we serve.”

Added sister Maureen, an Oak Park resident, “Our goal is to provide guests with an affordable option to eating at home.  In a day and age when dining out is considered a luxury for many people, Stonefire Grills offer a vast menu of items made right in our restaurants each day, a pleasant environment in which to dine, great service by a friendly staff and tremendous value that keeps our guests coming back over and over.”

Stonefire Grill is the culmination of a dream of the Harrigans, who hail from a large family in the San Fernando Valley.  They risked everything they had and defied the odds to make it in the rough and tumble restaurant business.  Armed with long-held family recipes, a vision for revolutionizing the concept of family dining and good old-fashioned determination, the sisters set out to bring something entirely new to the dining public.  Unlike full-service restaurants, those visiting Stonefire Grill place their order at the counter and have their meal served to them at the table of their choice, a concept known as
“fast casual”.  By eliminating the need for servers to take the meal order, food reaches the table faster and the cost savings is passed down to the customer.

The new Stonefire Grill will join sister locations in Chatsworth, West Hills, Valencia, Pasadena, Fountain Valley and Irvine.

            For more information, visit www.stonefiregrill.com.

-Chef Brian Black started his new gig yesterday. Congratulations on the new Exec Chef position at Stonehill Tavern. Where did Chef Keogh go, anyone know? 03/02/2010

-We recently caught up with Chef Jason Pena this week. In Aug he left the Atrium Hotel, joined the Kyoto Grand Hotel in Los Angeles and is now moving on to the Hilton Glendale. 02/08/2010

-Chris Reischel took over the kitchen reigns at the Atrium. 02/06/2010

-Joe Youkhan is now at Savannah Chophouse, Laguna Niguel. 01/25/2010

-Chef Michael Rossi’s in Beverly Hills at Neiman Marcus and Chef Ryan Carson took over Ambrosia 01/15/2010 Read more »

Best Bite

02/25/10 Zimzala at the Shorebreak Hotel - Huntington Beach - Tasmanian Salmon

02/24/10  Orange Hill - Orange - Savory breakfast patties

02/23/10 Palm Terrace at the Island Hotel - Truffle butter Popcorn

02/22/10 Charlie Palmer - Newport Beach - Roasted Bone Marrow, Raisin Marmalade, Grilled Bread

02/22/10 Sapphire Laguna - Laguna Beach -  Lebanese Lamb Kibbeh, Hummus and a Taste of Fattoush

02/18/10 AnQi - Newport Beach - Spring Rolls

02/17/10 Haven Gastropub - Tie - Cabernet Crusted Escolar and the candied bacon ice cream on a chocolate brownie

02/16/10 Cypress College - Anaheim - Pork Cutlet sautéed to perfection

02/12/10 Matador Cantina - Fullerton -   Chorizo Ravioli

02/12/10 Good To Go - Huntington Beach - Coconut Curry Soup with an awesome flavor filled flax cracker

02/11/10 The Catch - Anaheim - Tasmanian Ocean Trout En Paupiotte

02/09/10 Frenchy’s Bistro - Long Beach -

02/04/10 The Catch - Anaheim - Legendary Chilean Seabass

02/02/10 RA Sushi - Huntington Beach - tie - Sesame Lemon White Fish or the Garlic Citrus Yellow Tail

01/29/10 A Restaurant - Newport Beach - Crab Cakes from heaven

01/27/09 Simply Fondue - San Juan Capistrano - Fondue Grilled teriyaki angus tenderloin

01/27/09 Charlie Palmer - Newport Beach - Honey glazed Liberty Duck Breast

11/28/09 A Restaurant - Newport Beach - OMG - the new Great Taste lunch - 1/2 Wedge Salad with 1/2 Steak Tartar & a crisp white wine - who wants to share it with me?

10/14/09 Cooking For A Cause - Costa Mesa - Everything was great, the biggest surprise was the steamed meat loaf

10/13/09 McKennas at the Bay - Long Beach - Clam Chowder - traditional style from New England

10/09/09 hush - Laguna Beach - Australian Rack of Lamb, wilted greens, mascarpone polenta, red wine sauce

10/07/09 Ruby Palace - Huntington Beach - Preserved turnip soup - the perfect “feel good food” from the moment the spoon hits your mouth.

10/03/09 Finbars - Rancho Santa Margarita - Blue Nose Seabass Picatta - fresh New Zealand filet sautéeed with lemon, capers and white wine. Sour reamed scallion potatoes and sautéeed fresh green beans and carrots.

10/01/09 Fuego at Hotel Maya - Vanilla butter poached Lobster with Aji Amarillo, Cilantro Soft Taco, Boniato Root, Chorizo, Saffron Broth paired with Macrostie, “Wildcat Mountain” Chardonnay, Sonoma Coast

09/30/09 Bungalow - Corona del Mar - Petite Ahi Lettuce Cups - Peggy Fort’s favorite - avocado purée, cucumber, red onion

09/28/09 McKennas - Long Beach - Bread Pudding was amazing and I’m not usually a BP fan

09/25/09 TAPS - Brea - Calamari Provencale - Tender calamari flash fried and tossed in a zesty butter sauce of Worcestershire, garlic, green onion, tomato and Tabasco

09/17/09 Zimzala at the Shorebreak Hotel - Huntington Beach - Green Olive Stew - WOW marinated olives and marble potatos

09/03/09 Shades at Hilton HB - Huntington Beach - loved the Goat Cheese stuffed Piquillo Peppers & the Hanson Mills Grits - yum

08/25/09 Fleming’s - Newport Beach - It’s a tie - Fleming’s Prime Burger - Cheddar Cheese, Peppered Bacon - tied for Best Bite with the Sweet Chili Calamari- both are amazing deals from the 5 for $6 ’til 7 menu

08/21/09 The Winery - Tustin - Chili Lime Rubbed Hawaiian Mahi Mahi - roasted tropical fruit Chutney, Jasmine Rice, Lemongrass-Gewurtztraminer Butter

08/20/09 A Restaurant - Newport Beach - Banana Cream Pie - Banana Brulee, Pastry Cream in a Banana & Graham Cracker Crust

08/20/09 Sol Cocina - Newport Beach -  Cocktel de Mariscos - lightly cooked shrimp, scallops, calamari & octopus with pico de gallo, chiles & cucumber in spicy tomato-lime sauce, topped with diced avocado

08/19/09 Sage On The Coast - Newport Beach - Coconut Crusted Local White Sea Bass - coconut rice, shitake mushrooms, roasted carrots, bok choy, mango relish, sweet & spicy sauce

08/18/09 Z’Tejas - Costa Mesa - Diablo Chicken Pasta - Red pepper and green spinach linguine with a spicy sauce using cotija cheese and fresh jalapeños, topped with jerk chicken

08/17/09 Michael’s on Naples - Naples - Duck Scallopini - Succulent duck strips and tender marble potatoes in a Currant, Port Reduction

08/14/09 Sol Cucina - Newport Beach - Taco Vampiro - Double tortilla with melted cheese, serrano chiles & scallions, stuffed with carne asada, guacamole & pico de gallo topped with cotixa , chipotle aioli & cilantro

08/12/09 McKenna’s on the Bay - Long Beach - Pan Seared Sonoma Foie Gras  - Toasted Brioche, Vanilla Braised Pineapple, Caramel Vinaigrette, Marcona Almonds

08/07/09 Cucina Alessa - Huntington Beach -  Penne Funghi Salsicce - Italian Sausage and mushrooms in a porcini and arugula cream sauce.

07/08/09 TAPS - Brea - Maine Lobster Dumplings - Fresh Maine lobster, shallots, lemon juice, chives & butter folded into pasta & steamed.  Served with lobster sauce & white truffle foam

07/07/09 Flight - HB - Truffled Mac N Cheese - Marscapone Cheese/Shaved Piave Vecchio

07/02/09 Las Brisas - Laguna Beach - Camarones al Ajillo - Scampi-style prawns, sauteed, with beans, corn and chiles

Nicky’s Week

Scottsdale-based RA Sushi Bar Restaurant will host its sixth annual Nicky’s Week fundraiser May 30-June 5 to benefit the internationally-renowned St. Jude Children’s Research Hospital. All 25 RA Sushi locations, including the two Orange County locations, will donate 100 percent of the proceeds from the sale of various food and beverage items to help treat and cure children with life-threatening illnesses. RA Sushi has raised more than $500,000 for St. Jude since the fundraiser was initiated in 2005 and has a goal to donate an additional $125,000 to the organization this year.  www.rasushi.com

Haven Gastropub officially announces the launch of its fully redesigned company website and blog, www.havengastropub.com.

Produced by Crossgrain Creative Studios, the site aims at serving the guest, as does the gastropub itself. As part of the close-knit community of Old Towne Orange, Haven’s goal was to have an equally integrated online presence. Further, Crossgrain created an easy to use interface easily accessible from any mobile device and fully integrated with today’s most popular social media.

As much a social portal as an informational resource, the site includes prominent icons connecting to social media, food and drink menus with “Share” tabs that also make it easy for guests to share their experiences, a subscribable blog with all the latest Haven happenings and a feature that allows guests to share their photos. The use of flash was also avoided to ensure easy accessibility and full functionality from any mobile device.

“We wanted an online presence as unique and welcoming as walking through the doors of Haven Gastropub itself,” says managing partner Jeff Hall. “The new features are aimed at making it easier than ever to make our Haven yours.”

About Crossgrain: A business-minded design firm whose marketing strategies generate revenue for service-based companies, Crossgrain Creative Studios takes a comprehensive approach in working with clients, examining needs and allowing them to communicate creatively and effectively. Crossgrain is located in Orange, CA. www.crossgrain.com.

About Haven Gastropub: Open less than five months, Haven, favored by foodies and connoisseurs of quality beer, has quickly built a reputation as one of Orange County’s most notable new restaurants, earning rave reviews from the local press, including Best New Restaurant by the Orange County Register, an exemplary 14 rating from Gayot, and voted Best New Restaurant by the reader’s of OC Weekly. The kitchen prides itself on olde world fare with a modern American twist. Its unique dishes are served alongside distinctive handcrafted beer, and select wine and spirits. Fashioned with the comforts of home, guests dine in a relaxed setting of rich dark woods, and the warming effects of candle chandeliers and a cobblestone fireplace. Haven Gastropub is located at 190 South Glassell Street, Old Towne Orange, CA. For reservations or more information call 714.221.0680 or visit havengastropub.com.

Valhalla Table, the newest eatery and bar at The CAMP is now open for feasting. In ancient Norse Mythology “Valhalla” is a majestic, enormous hall where dead soldiers celebrate in their afterlife and are kept to aid the god Odin in future battles.

Valhalla Table features a variety of free range and organic homemade sausages, brats, Belgian style French fries, dips and a handpicked selection of craft and organic brews on tap. Exactly what you would imagine for a Viking feast. Be prepared to choose your brat, pick a topping, mix and match various mustards and find a few different dips to try with your fries (Pesto Mayo, Mango Curry, oh my!).

Don’t be fooled however, this place isn’t owned by your average Beowulf bearded giants, but two Indonesian sisters, Liz and Ehrline Karnaga. “We want to become a community dining place where people can eat and drink their favorite food and beer while also get to know their neighbors,” says Liz about their business model.

The dark haired Valkyries of Valhalla Table also own the popular Layer Cake Bakery in Irvine, which opened in 2007.

For an extensive view of their menu, visit their website at www.valhallatable.com

Haven Gastropub today announced the donation of $10,900 to its charitable partner Mercy Corps following its successful Haven For Haiti earthquake relief fundraiser held January 25th. The donation represents 100% of the restaurant’s proceeds generated throughout the day-long fundraiser, which was held in an effort to help those afflicted by the 7.0 earthquake in Haiti, killing tens of thousands, and leaving many more injured, homeless, and without food or water.

“All of us at Haven are very proud of our employees and the community for making the fundraiser such an overwhelming success.” Said Executive Chef Greg Daniels.

In addition to donating the entirety of its profits for the day, Haven staff members volunteered their time, as well as their gratuities. Guests packed the house throughout the day and into the night with many waiting well over an hour for a table.

“We felt we had an opportunity to make a difference and the community came out in full support.” Concluded Daniels.

About Mercy Corp: Mercy Corps is a 501(c)3 charity comprised of a team of professionals from various industries helping turn crisis into opportunity around the world. For 30 years, in the midst of economic collapse, political transitions, armed conflict, and natural disasters, Mercy Corps has been helping millions of individuals, families and communities with opportunities for sustainable, positive change. Recognized as an excellent steward of the resources entrusted to it, Mercy Corps has received many awards, endorsements, and honors that substantiates its track record and accountability, including endorsements from Better Business Bureau, American Institute of Philanthropy, and Four Stars in organizational efficiency from Charity Navigator, the premier American charity evaluator.

About Haven Gastropub: Open less than five months, Haven, favored by foodies and connoisseurs of quality beer, has quickly built a reputation as one of Orange County’s most notable new restaurants, earning rave reviews from the local press, including Best New Restaurant by the Orange County Register, an exemplary 14 rating from Gayot, and voted Best New Restaurant by the readers of OC Weekly. The kitchen prides itself on olde world fare with a modern American twist. Its unique dishes are served alongside distinctive handcrafted beer, and select wine and spirits. Fashioned with the comforts of home, guests dine in a relaxed setting of rich dark woods, and the warming effects of candle chandeliers and a cobblestone fireplace. Haven Gastropub is located at 190 South Glassell Street, Old Towne Orange, CA. For reservations or more information call 714.221.0680 or visit havengastropub.com.

ADDITIONAL DONATIONS AND INFORMATION: www.mercycorps.org/fundraising/havengastropuborangeca

MEDIA INQUIRIES: Rob Hallstrom 714.473.7033 / rob@714media.com

The post-war Gorbals, much like New York’s Lower East Side, was where poor immigrants (mainly Jewish, Indian and Pakistani) made their homes, cooked their meals and lived their traditions while excluded from the mainstream culture. The Gorbals of downtown Los Angeles is also an amalgam of many different ethnicities and tastes. It is Scottish, Jewish, Spanish, American; it is haggis burgers, paella, chicken skin sandwiches, gefilte fish ‘n chips, and bacon-wrapped matzoh balls.

But unlike its namesake, The Gorbals treats the foreign flavor as a chance to try, not a must to avoid. The Gorbals is not limited to a certain ethnicity, preparation method or niche. The Gorbals is a spot for new and diverse ideas. For tasty, oddball food that is there for anyone who is willing to eat something that does not fall into a category - it is not an Italian restaurant, or an Indian restaurant, or a Scottish restaurant, or a Los Angeles restaurant, nor is it new age, traditional, old school, fusion, pretentious or plain.

It is simply The Gorbals.

www.thegorbalsla.com

Culina, Modern Italian will be ushering in a new paradigm for the Four Seasons brand- it will be the first independent restaurant within a Four Seasons hotel in America.  Overall, Four Seasons will be looking to Culina as a blueprint, so to speak, for all its other properties nationwide so Los Angeles is really being utilized as the launch pad for a new hotel dining experience within one of the nation’s most celebrated and trusted brands.

Housing one of Los Angeles’ first “live action” crudo bars, the authentic Italian station brings an essence of culture and energy.  Serving specialty dishes of fresh simple fare, dishes include:

·         Aragosta (lobster) with caviar, grapefruit and chive

·         Dentice (red snapper) with tomato conserva, oregano, ligurian black olive and smoked Sicilian sea salt

Set amid a stunning indoor-outdoor design, guests can settle in a variety of spaces to accommodate anyone’s needs.   With an authentic vibe complimented by earthy tones, the space includes:

·         Action Panini and salumi stations

·         An expansive outdoor terrace

·         A unique “chef’s” table is positioned in the center of the restaurant and is encased in glass with a textured porcelain mosaic tile wall lining one side

The wine list is heavily focused on regions of Italy introducing wine experts and novices alike to Italy’s finest.

·         The wine list will feature over 200 labels

·         All wines are available by the carafe

·         The majority of the list falls under $100 making the Culina experience accessible to all clientele

With an old world enoteca theme (local urban wine shop), design elements are both urbane yet rustic using innovative details to evoke the charm of Italy.

·         A wine tasting table of 200 year old magnolia

·         Herringbone tile floors

·         A “living wall” of succulents

·         A modern fire and water fountain

·         A semi-private canopy

Culina will serve breakfast, lunch and dinner and is positioned to become the new “it” power dining location for discerning Angelinos.