Great Taste Magazine

French 75 (Laguna Beach), Savannah Chop House (Dana Point), and
Brasserie Pascal (Fashion Island, Newport Beach) invite OC restaurant goers to participate
in their “Passport to Maine” promotion at each restaurant and enjoy each of their “Lobster
Challenge” dishes from now until February 28 priced at just $25.95 per dish.

Pick up your passport at any of the battling restaurants which are now serving fresh live Maine
lobster flown in daily for specially prepared menus by Master Chef Pascal Olhats’s top chefs.
Olhats, as management consultant for French 75, Brasserie Pascal and Savannah Chop House,
encourages, “They are all fantastic! I can’t decide!”

Once patrons complete their passport excursion, they can vote for their favorite dish: “Lobster
Duo” prepared by French 75’s Chef Gregory Moro, “Champagne Lobster” prepared by
Savannah’s Chef Mark Pariano, or “Lobster Bouillabaisse” prepared by Brasserie Pascal’s Chef
Isidro Zuniga. Voters then enter their passport to win a voter prize – a two night’s stay at The
Retreat in Laguna Beach plus dinner for two at one of the three participating restaurants.

CHALLENGE RULES
To participate in the Lobster Challenge guests pick up a “Passport to Maine” at one of the three
participating restaurants and receive a stamp for each Challenge dish sampled. Participants
must acquire two stamps for eligibility to vote for their favorite. If participants choose to go to
the final restaurant, they will receive a complimentary wine pairing with their third Challenge
dinner, and a second entry into the voter prize drawing.

BRASSERIE PASCAL LOBSTER CHALLENGE – A LA CARTE MENU
Appetizers
Lobster Bisque with Truffle Foam $10

Maine Lobster Salad $16
Baby Mixed Greens, Grilled Lobster Medallions , Avocado, Papaya, and Walnut Dressing

Steamed Half Maine Lobster $18
With Lemon Drawn Butter

Entrées
Surf & Turf $35
6 oz. Filet Mignon and a Half Maine Lobster
With Lobster Mashed Potatoes, Baby Carrots, Cabernet Reduction

Media Contacts: Sue Tucker: (o) 949.857.0022 / (c) 949.350.3017
stucker@ocpublicrelations.com
Danielle Drucker: ddrucker@ocpublicrelations.com

Grilled Chipotle Maine Lobster $28
Saffron Risotto, Heirloom Tomato Coulis, Orange Chipotle Vinaigrette

Lobster Bouillabaisse $25.95
Lobster, Green Beans, Potatoes in a Tomato Saffron Broth

Dessert
“Lobster Tail” Napoleon $8
Puff Pastry, Raspberries, Crème Anglaise

FRENCH 75 LOBSTER CHALLENGE – PRIX FIXE MENU ($37 per Person)
Amuse Bouche

Entrée
Lobster Duo $25.95
Lobster Thermidor, Lobster Claw Ravioli

Dessert
Flourless Chocolate Cake $7
Raspberry Coulis

SAVANNAH LOBSTER CHALLENGE – A LA CARTE & PRIX FIXE MENU
Appetizers
Butter Poached Lobster Papaya Tower $14
Green Heirloom Tomatoes, Avocado Oil and Wasabi Micro Greens

Lobster Butternut Squash Bisque $8
Truffle Cream and Fresh Chives

Entrée
The World’s Best Maine Lobster Boil $35
1 1/4 Pounds of Maine Lobster, Tender Sweet Corn, Smoked Sausage, Prince Edward Island
Mussels, Buttery Carrots and Red New Potatoes, Vidalia Onions, simmered in a Low Country
Broth

The Champagne Lobster Challenge $25.95 (for two $48)
Sautéed Maine Lobster with Champagne Vanilla Bean Beurre Blanc and served with a nest of
angel hair

NOTE*** Lobster Challenge and Lobster A La Carte Menu is not available on Valentines Day.

www.pascalnpb.com/

www.french75.net/

savannahchophouse.net/

Promotional Event Poster: savannahchophouse.net/images/lobster-challenge.png

Posted by Suzanna

One of North Hollywood's favorite hang outs, The Federal Bar's parent company, Knitting Factory Entertainment (KFE), the 360-degree entertainment company best known for its legendary musical heritage, has signed an agreement with IBE (Intelligent Brand Extension) to launch a global entertainment lifestyle collection. This collection will boast unique and original pieces in many categories, such as apparel; footwear; accessories and leather goods; audio and electronic equipment; skate decks and snowboards. The collection is inspired by the brand’s heritage to create a uniquely American collection made in America. It will feature home-grown collaborations and pieces made exclusively in the United States.
 
Among the first categories to look for in Knitting Factory Entertainment products are apparel—hoodies, tees and accessories—featuring original designs and imagery from iconic shows held at Knitting Factory Entertainment venues. A first selection will be sold at Knitting Factory venues across the US as well as at www.theknittingfactory.com .  Other categories where deals have closed include iPhone skins, with Ecotekaworld a US manufacturer using only 100% US grown and forested wood from Sustainable Forest regions.
 
Morgan Margolis, CEO of Knitting Factory Entertainment commented: “We’ve been off the grid for a long time as an independent promoter and operator. Today, we have music venues in five states, a restaurant division, consultation group, record labels, management companies, partnerships with theatrical, film and distribution entities. Now we’re making an extensive push to brand our company domestically  and worldwide.”
 
Tatiana J. Whytelord, Founder and President of IBE also commented: “We are delighted to work with Morgan Margolis and his team, and to represent such an iconic and avant-garde brand. Knitting Factory Entertainment is one of few organizations that are truly looking to differentiate themselves on many levels and we are here to help make that happen.
 
The entertainment lifestyle collection will allow the current fans to connect even further with the brand, whilst offering the wider audience the opportunity to experience the long standing tradition and Handcrafted Legacies of the Knitting Factory Entertainment brand.”
 
KFE owns the hip Knitting Factory venue in Brooklyn, alongside concert houses in the Pacific Northwest (Boise, Idaho and Spokane, Washington), and Reno, Nevada. It also presents tours and concerts at other venues throughout the nation, ranking number 15 in the Pollstar 2011 Year End National Top 100 Promoters Ticket Sales, and number 28 in the 2011 Year End Worldwide Top 100 Promoters Ticket Sales. KFE also owns a record label which has successfully reissued the entire catalog of Afrobeat godfather Fela Kuti (and co-produced the Tony nominated Broadway musical FELA!), and the recently Grammy-nominated Femi Kuti release, to name but a few.  The label has also partnered with Partisan Records, a Brooklyn-based indie label with renowned artists such as Deer Tick, Mountain Man, Middle Brother and the new Heartless Bastards release. Recently, KFE added artist management to their enterprises by opening KFM – Knitting Factory Management.
 
Over the last 12 months, the company has partnered with Van Johnson (of VJC) to start a film and TV division and opened its first gastro pub, The Federal Bar in North Hollywood, in 2011.
 
The synergy of these endeavors, from the recording studio to the stage to Broadway to Brooklyn, to the burgeoning North Hollywood bar and restaurant scene, and now to an entertainment lifestyle collection points to a company with the creative leadership to continue to grow and provide endless high-quality entertainment options.

Posted by Suzanna

Mimi’s Cafe Goes Red. Starting in February, American Heart Month, Mimi’s Cafe is giving a piece of its heart to the American Heart Association’s Go Red For Women movement. The neighborhood bistro inspired by France is the first-ever restaurant to nationally support the effort. Go Red For Women is dedicated to fighting heart disease, the number one killer of women, and harnessing the energy, passion and power women have to band together and collectively wipe out the disease.

Mimi’s is activating its heartfelt campaign on National Wear Red Day, Friday, Feb. 3. Guests who show their support by wearing red will receive a FREE cup of soup with any purchase to warm their heart. And throughout the month, guests will be invited to join in the fight against heart disease in women. For every $1 donation, guests can post a red heart-shaped tribute card on the giant in-restaurant red dress display. With a $5 donation, guests will also receive a commemorative red dress lapel pin. As a thank you for these donations, Mimi’s will provide each guest with up to $35 in savings.

Heart disease is often silent, hidden and misunderstood. That is why in addition to fundraising, Mimi’s is taking the lead to empower guests to make healthy decisions while dining out and share a lifesaving message about a disease that can be preventable.

In addition, Mimi’s will be going red on Facebook. Mimi’s “Reasons to Go Red” app allows fans to share an inspirational message, alongside the fashionable Red Dress icon, to let their friends know why they are going red and encourage others to join the cause. Guests can also come into Mimi’s to take a photo with a giant red dress display and upload it to a special “Mimi’s Goes Red” Facebook gallery via QR Code. Which fan wears it best? Visit Mimi’s Facebook page, facebook.com/mimiscafe, in February and show support of the Go Red For Women movement.

www.mimiscafe.com

GoRedForWomen.org

Posted by Suzanna

Икони на светци

Hospitality veterans, David Man, appointed as executive chef, and Joseph Orichiella, named food and beverage director, have joined the food and beverage operations at Island Hotel Newport Beach – an AAA Five Diamond 295-room property set amidst five lush acres in Newport Center, the region’s most upscale business district. 

According to Island Hotel’s managing director Rick Evanich, “We have selected Man and Orichiella as the key leaders to initiate and implement an exciting new direction for our culinary and food and beverage teams. They will be instrumental in helping us redefine and elevate the hotel’s luxury dining experience, including the enhancement of current offerings, expanding our core business and creating new opportunities for their teams and our visitors.”

New executive chef David Man is returning to Island Hotel, where he previously served as chef de cuisine and then executive sous chef. He will oversee all culinary operations, including the hotel’s signature restaurant Palm Terrace, banquet and outside catering services, in-room dining, menu development, special programs, restaurant staffing and supervision.

Most recently Man held chef de cuisine positions at the Hyatt Regency Huntington Beach and the Diamond Club and Knothole restaurants at Anaheim’s Angel Stadium. Prior to holding these positions, he was an important part of the culinary team at Island Hotel for five years, showing strong leadership skills in his roles as assistant to the executive chef as well as heading the stewarding department and assisting with the overall running of the banquet department. He also helped reopen fine dining restaurant Abergine in Newport Beach, and served as chef de cuisine at the former Troquet in Costa Mesa.

Man is a local native residing in Orange County, and holds a Bachelor of Science degree in business from the University of Southern California and graduated from the California Culinary Academy.

As food and beverage director, Orichiella will oversee approximately 140 employees, the operations of the property’s dining venues and all banquet needs for the 22,000 square feet of meeting facilities. In addition, he will be responsible for the hotel’s in-room dining, special programs including the hotel’s recently launched express lunch menus, supervising the property’s newly created off-site private events division, as well as overseeing the management of the food and beverage operations at Oak Creek Golf Club in Irvine.

Also a native of Orange County, Orichiella has over twenty years of experience in the hospitality industry and he most recently worked as the assistant general manager of Larkspur Hotels & Restaurants’ boutique hotel Toll House Hotel in Los Gatos, where he oversaw all hotel operations including the food and beverage department. Prior to that, he served as director of food and beverage at Four-Star/Four Diamond Hilton’s Conrad Chicago. He has also held food and beverage director positions at Pheasant Run Resort, St. Charles, Ill.; the PGA National Resort & Spa in Palm Beach, Fla.; and the Ritz-Carlton Huntington Hotel & Spa in Pasadena, Calif.

www.islandhotel.com

690 Newport Center Drive, Newport Beach, CA 92660

866-554-4620

Posted by Suzanna

The National Restaurant Association recently surveyed almost 1,800 members of the American Culinary Federation, asking them what the "hot trends" will be for the coming year. Nine of the top 10 trends are in two categories: sustainability/local sourcing and healthy kids/children's nutrition. The Culinary Institute of America (CIA) commends the survey results, as the college is providing thought leadership through education to the foodservice industry on these critical needs.

The CIA teaches its 2,900 undergraduates about the inextricable link between chefs and the environment through its innovative local buying program that supports more than 300,000 campus meals yearly. Hailed by Department of Agriculture Secretary Tom Vilsack and U.S. Senator Chuck Schumer (D-NY), the Hyde Park campus spends $750,000 a year on fruit, vegetables, dairy, eggs, and meat from more than two dozen Hudson Valley farms.

In CIA classes such as Meat Identification & Fabrication, much of the focus is on training future chefs to utilize all the edible portions of foodstuffs in an effort to be more sustainable. The Food, Wine, and (Agri)culture course takes CIA juniors to one of the world's renowned culinary regions to see sustainable agriculture in action. Elective courses like Food Ecology connect students with the food supply by studying sustainability as well as food production and its effect on the environment, health, nutrition, politics, and society.

Building on its classes, the CIA converted one of its public restaurants—St. Andrew's Café—into one that is almost completely locally sourced. Its new curriculum teaches students about canning and other preservation methods and helped earn the restaurant a two-star certification from the Green Restaurant Association

When it comes to healthy initiatives for the younger generation, the college has developed its own educational initiative and website dedicated to help in the battle against childhood obesity. The CIA's Menu for Healthy Kids provides recipes, facts, tips, and an online forum for school administrators, foodservice directors, chefs and restaurateurs, teachers, parents, and kids.

In addition, the CIA serves as an innovator regarding children's health and nutrition through the creation of its annual "Healthy Flavors, Healthy Kids" conference at its San Antonio campus—just one of several healthy cooking confabs held by the college throughout the year, along with the Harvard School of Public Health co-sponsored "Worlds of Healthy Flavors" and "Healthy Kitchens, Healthy Lives" conferences. Among the presenters at the 2011 Healthy Flavors, Healthy Kids conference was Sam Kass, assistant White House chef and senior policy advisor for healthy food initiatives in the Obama Administration.

The CIA's expert faculty is available to speak with the media about these trends, and about the ways in which the world's premier culinary college is taking the lead to educate people about these and many other issues. To schedule an interview with a CIA expert, please contact Jeff Levine at j_levine@culinary.edu.

Posted by Suzanna

When Dave Denti set out to refinance his commercial real estate properties for his small business locations, he knew he was facing an uphill battle. But in just 60 to 75 days, Denti secured three loans totaling $3,531,740 from the U.S. Small Business Administration through Mercantile Capital Corporation (MCC).

Denti, not only refinanced three Max & Erma's locations in Chillicothe, Findlay and Lancaster, Ohio, but he also reduced his yearly debt service from more than $800,000 to approx. $250,000. 

Denti isn't alone. The SBA 504 loan program offers small businesses up to 90 percent loan-to-value financing, with long-term below-market fixed interest rates and longer loan amortizations . These loans are given to qualifying businesses which own their own commercial property.

In October, the SBA 504 program revamped its regulations, allowing, for the first time ever, for small business owners to utilize loan funds for working capital costs. Since the SBA announced the new rules, droves of refinances have been filed, but the gates on the loosened restrictions are scheduled to close in September 2012. Businesses are out of luck if loans aren't authorized by the summer.

For more information on the new SBA  rules or to arrange an interview with Denti and an SBA 504 expert, contact Alexis Gray at 305-255-0035.

Posted by Suzanna

IHOP’s seventh annual National Pancake Day will be back on Tuesday, February 28, 2012.  All day long, IHOP restaurants will give each guest a free short stack of buttermilk pancakes in the hope that they will donate what they would have paid, or more, to Children’s Miracle Network Hospitals and other local charities.  This year, the restaurant chain aims to raise $2.7 million for charity, the most ambitious goal to-date.

Participating IHOP restaurants will also raise funds for Children’s Miracle Network Hospitals during the month of February through the sale of “Miracle Balloons” for $1 and $5 each.  Personalized and displayed in the restaurants, Miracle Balloons offer guests an additional way to show their support of Children’s Miracle Network Hospitals and contribute to the IHOP National Pancake Day fundraising effort.  Guests who purchase a $5 Miracle Balloon will receive a coupon good for $5 off their next visit with a $20 purchase.

 
For more information, please visit www.ihoppancakeday.com and CMNHospitals.org

Posted by Suzanna

The aphrodisiacal qualities of oysters and champagne will be tested at a February menu promo at Bluewater Grill restaurants in Newport Beach and Tustin Court. This year only, die-hard romantics can add Alverta White Sturgeon caviar.

NEWPORT BEACH, Calif. Jan, 2012—The ages-old belief that oysters and champagne conjure up feelings of love will be put to the test during Bluewater Grill Seafood Restaurant’s annual February tasting. And for the first time ever, die-hard romantics can add caviar to the mix.
“Foods of Love: Oysters and Champagne” gives Bluewater Grill customers in Newport Beach and Tustin the chance to combine the reputed aphrodisiacal qualities of raw oysters with a number of sparkling wine varietals poured in honor of Valentine’s Day.
The oyster and champagne tasting event will be held Feb. 7, and will feature parings of raw oysters on the half shell from British Columbia and Washington State with a choice of Domain Ste. Michelle Brut or Mionetto Prosecco Italian sparkling wine. Special draft beers are also available as an option. The cost of each pairing event is $29.95 per person, and advance reservations are required for sittings at each restaurant starting at 6:30 p.m.
This year, participants can add 30 grams of Alverta White Sturgeon Caviar and a 750ml bottle of acclaimed Veuve Clicquot Brut Champagne for an additional $200. Sustainably harvested from mature American white sturgeon off Northern California and served with bilinis and crème fraiche, the caviar has a nutty, buttery flavor with a touch of sweetness.
Reservations for the Feb. 7 tasting are encouraged, and at least 48-hour advance reservations are required for the caviar add-on. menu throughout February, and pair them with wines on the bar menu. (The caviar is available throughout February with 48 hours advance notice.)
The Bluewater Grill monthly tasting events, typically hosted every second Tuesday, feature seasonal seafood specialty items paired with hand-selected wines or specialty draught beers. The events have become a popular monthly diversion for local seafood aficionados and Bluewater Grill’s large fan base. Due to Valentine’s Day following on the second Tuesday this year, the tasting events have been moved to the first Tuesday this month only.

Restaurant Visits Across the Globe Generally Weak in Third Quarter, Reports NPD

─Canada, China, France, and Italy Post Traffic Gains

Chicago, January 4, 2012 ─ Low consumer confidence and the stressed global economy were reflected in the weak foodservice traffic in most countries around the world in the quarter ending September 2011, according to The NPD Group, a leading market research company. The growing or more stable domestic economies of Canada, China, and France encouraged more visits over last year, in contrast, Italy, with one of the more challenging economic environments, also experienced traffic gains in the quarter. Read more »

Restaurant Visits Across the Globe Generally Weak in Third Quarter, Reports NPD

─Canada, China, France, and Italy Post Traffic Gains

Chicago, January 4, 2012 ─ Low consumer confidence and the stressed global economy were reflected in the weak foodservice traffic in most countries around the world in the quarter ending September 2011, according to The NPD Group, a leading market research company. The growing or more stable domestic economies of Canada, China, and France encouraged more visits over last year, in contrast, Italy, with one of the more challenging economic environments, also experienced traffic gains in the quarter. Read more »

Back by popular demand!

In restaurants now through mid-April 2012, El Pollo Loco will offer two new fish tacos– the Classic Baja Fish Taco and the Spicy Chipotle Fish Taco.

Both tacos feature lightly beer battered Alaskan Pollock. Sustainably fished from the very cold waters of the Bering Sea, Alaskan Pollock is the freshest filet available. The light beer batter takes on an extra kick of flavor with heat from Cayenne pepper. Beer battered Pollock filets are tucked into warm corn tortillas and topped with shredded cabbage and fresh cilantro.  The Classic Baja Fish Taco is drizzled with a Baja style Lime Crema sauce and the Spicy Chipotle Fish Taco is topped with smoky hot Chipotle sauce.  A slice of fresh lime adds a burst of citrus flavor to each taco.

El Pollo Loco’s new limited time fish tacos are available individually and as a combo with a choice of any two fish tacos, a small Classic side and a small drink.

www.elpolloloco.com

Posted by Suzanna

Good cheer abounds at Fleming's Steakhouse! What a great way to welcome the New Year. In addition to their signature cocktails, their bevy of talented bartenders across the country have helped create ten unique cocktails that they fully expect will become "must haves" for  guests of Fleming's.

Every single cocktail recipe on the menu has been tasted, tweaked and re-tasted. Even some current favorites have been updated with exciting new spirits and fresh, innovative ingredients.

They've divided the cocktail menu into three distinct groupings based on mood, taste, and style:

Retro Chic,

Modern Martinis,

and Couture Cocktails.

For a detailed description of their categories of cocktails and an updated calendar of events, please visit Fleming's at

www.flemingssteakhouse.com/e-newsletter/2012/january/wine-maeven

Posted by Suzanna

Carrying on its commitment to advanced education, Carl’s Jr.^® is pleased to announce the commencement of its 13^th annual Carl N. and Margaret Karcher Founders’ Scholarship program. The scholarship application is now available online, at www.carlsjr.com/promotions. The submission deadline is Feb. 1, 2012.

 Through the scholarship program, 60 deserving students will receive $1,000 each to the two- or four-year college or vocational school of their choice.

The scholarship program was established by the company founders to reward hardworking youths. Carl N. and Margaret Karcher started their company as a young married couple in 1941, believing they could earn success through their commitment to faith, service and hard work. Now, more than 70 years later, Carl’s Jr. is proud to honor the late founders’ commitment to the community.

“Carl Karcher was not only a great businessman but also a very compassionate man,” said Andrew F. Puzder, CEO of CKE Restaurants, Inc., parent company of Carl’s Jr. “Carl said, ‘Whenever you’re successful, you owe it to the people in the community.’ The Founders’ Scholarship program is part of our ongoing efforts to give back to people in the communities throughout the West who have helped Carl’s Jr. succeed over the past 70 years.”

 Scholarship winners will be selected based on academic record, school and community leadership and participation, work experience and future goals. Financial need and other family circumstances also will be considered. In economic tough times, scholarship programs like this are invaluable to the community. Giving back to hardworking youths in need is part of the core value structure of Carl’s Jr.

Applicants for the Carl N. and Margaret Karcher Founders’ Scholarship must be high school seniors or graduates, age 21 or younger, who are planning to enroll for the first time at an accredited two- or four-year college or vocational school. Applicants must be residents of the states in which Carl’s Jr. operates restaurants: Alaska, Arizona, California, Colorado, Hawaii, Idaho, Nevada, New Mexico, Oklahoma, Oregon, Texas, Utah or Washington.

Posted by Suzanna

From January 20th to the 29th, see what one of America's beloved coastal communities has to offer in terms of a bounty of culinary feasts!

For a list of restaurants participating in Restaurant Week and their menus, please visit,

newportbeachdining.com/newport-beach-restaurant-week

Posted by Suzanna

With Valentine’s Day one month away,  Boston’s Restaurant & Sports Bar is kicking off its annual Boston’s Cares charity campaign in heart-shaped style to help raise much-needed funds for St. Jude Children’s Research Hospital and several local charities across the country.

The annual Boston’s Cares promotion began Jan. 9 in all Boston’s U.S. locations and runs through Feb.  26. Special menu dessert options include red velvet cheesecake, and, for the first time, Boston’s is introducing a gluten-free dessert – brownie a la mode. To continue with tradition, heart-shaped pizzas will be available Valentine’s Day weekend, Feb. 11 to 14. Boston’s will donate $1 from each of the specialty menu desserts and heart-shaped pizzas sold and will sell customizable paper heart valentines for $1.

Since opening its doors 50 years ago, St. Jude has made great discoveries in how to treat deadly childhood diseases like cancer, saving the lives of kids around the world. Families never pay St. Jude for treatment and St. Jude covers the cost of travel, lodging and food for each patient and a family member. During the past five years, 81 cents of every dollar received has supported the research and treatment at St. Jude.

Locations include Long Beach and countless others.

For more information and locations, please visit: http://www.bostons.com

90 Aquarium Way
Long Beach, CA
90802-8138

562-436-1300

Posted by Suzanna

- Scott Thomas Dolbee has returned to SoCal as the new Executive Chef of KITCHEN 1540 in L'Auberge Del Mar 1/23/12

- David Man  is now Executive Chef at The Island Hotel 1/15/12

- Benjamin Bailey has joined Cliff's Edge Restaurant in Silver Lake as Executive Chef 1/3/12

- Kenny Raponi has been promoted to Executive Chef at Tabu Grill 1/5/12

- Daniel Durfort is now Chef at Azusa  Pacific University 12/10/11

- David Man has taken over the Chef de Cuisine post at The Californian at Hyatt Huntington Beach 12/01/11

- Joshua Hasho has taken the reigns at Tabu Grill, Laguna Beach 11/01/11

- Ronnie Arnold has moved to the position of Banquet Chef for Iva Lee's 5/1/11

- Chris Tzorin is now Executive Chef at Digg's Huntington Beach 4/1/11

- James Harris is now Executive Chef at the Royal Hawaiian. 5/1/11

- Mitch Gillan has joined Sorrento Grille as Sous. 5/1/11 Read more »

RTR Bakery, a new wholesale bakery serving Orange County restaurants, provides the finest range of artisan breads to the Southern California market, 7 days a week. Operations Manager JC Levarrat, originally from France, understands the needs of customers having worked both front and back of the house positions in the industry. He truly understands the importance of competent service and is seeking to create a positive experience. Levarrat has been focused on baking and mastering the recipes and techniques to produce exceptional breads for the last decade and at RTR strives to deliver exceptional product and consistently on a daily basis.
“We will deliver for a minimum order of only $40 even if a customer just wants one of our products,” Levarrat says. “Our brioche is fantastic.” Only butter is used, it's more expensive but the taste is so much better than if margarine was substituted. Lavash, another signature item, comes in mixed herbs and cheese, pink pepper & cheese or seed & onion. “Our multigrain is also very good,” says Levarrat.
“There’s a large gap between Los Angeles and San Diego and we are here to deliver products just as good or better and we’re local,” he says.
RTR delivers to Long Beach, Orange County and Los Angeles. Give them a try, they will customize your order, small or large. (714) 415-2233 www.rtrbakery.com.
See our ad in the Jan/Feb issue of Great Taste magazine.

South of Nick’s, the latest venture from NickCo Hospitality Group, delves
into Southern California’s Mexican roots to add a little chile and spice to
Nick’s brand of fresh, flavorful food and warm hospitality.

Located at the historic corner of Avenida Del Mar and El Camino Real, South of
Nick’s continues a tradition of hospitality started on that spot nearly a
century ago by San Clemente founder Ole Hanson.

While creating the menu for South of Nick’s, owner Nick Nickoloff and his
culinary team studied relentlessly both locally and in Mexico to perfect the
nuanced layering of flavors that forms the base of Mexican cuisine. They
returned to San Clemente to blend those lessons into new recipes as well as
dishes they knew and loved from their family traditions. 

Updates of entrees like Snapper Veracruz and Huevos Rancheros sit side-by-side
with classic combination plates, nachos and Mexican shrimp cocktail. The menu
also offers wood-grilled prime steaks and steak-and-seafood combinations,
including a crowd-pleasing Tablita that combines grilled prawns, prime rib-eye
and citrus grilled chicken.

To honor the historic site, designers Charles and Deborah Ramm retained the
original tile pavers on the patio, which now features bubbling fountains and
broad views onto bustling El Camino Real. Propelling South of Nick’s into the
21st Century, they accented the interior with splashes of charred cedar,
hammered nickle and red leather, along with artisan-crafted light fixtures and a
modern hearth.

For private events, South of Nick’s created space just off the main dining
room, fitted out with charred cedar walls and a handcrafted antique wood table
that seats up to 14 guests.

South of Nick’s will be open daily beginning January 10, 2012.  For
reservations and information, call 949-481-4545 or nicksrestaurants.com

          Located at 110 North El Camino Real in San Clemente.

Posted by Suzanna

Last year, Orange County saw the introduction of Spike’s Fish House, a fast-casual concept that opened in Rancho Santa Margarita, offering a variety of fresh fish, grilled to order, at a reasonable price point. Driven by the success of the restaurant, Partners Tim Aspel and Bob Turner, have opened a second location in Laguna Niguel, that focuses on serving a variety of fresh fish, beer and wine.

Unlike most fast-casual concepts in the area, Spike’s Fish House prides itself on displaying its fresh fish, and allowing guests to view it being grilled from an open display kitchen. The restaurant’s specialty is a Fish House Plate that features a ½ pound of a grilled fish, such as Tilapia “panko style” or fresh Salmon, with a choice of white or brown rice, and seasonal vegetables, all chopped and sautéed fresh. 

Guests may select from Spike’s popular fish options, including Tilapia “panko style,” Wild Salmon, Bass, Snapper, Yellow Tail, Swordfish, Ahi, and Mahi Mahi.

Spike's also allows guests to enjoy their fish between the bun as a slider; in a corn or flour tortilla as a taco; with white or brown rice in a bowl; or as a healthy lettuce wrap. Those who prefer a non-seafood option can enjoy fresh, grilled all-white meat chicken.

Spike’s Fish House is now open daily in Laguna Niguel (27020 Alicia Parkway #D), and in Racho Santa Margarita (30465 Avenida De Las Flores #C). For more information, including full menu, please visit: http://www.spikesfishhouse.com

posted by Suzanna

TRADITION BY PASCAL
WILL BE CLOSING ON WEDNESDAY, FEBRUARY 15, 2012

It's sad to see an entire era of Orange County dining coming to an end with the closure of Tradition by Pascal. Here at Great Taste we're sad to see the end of yet another era in Orange County Restaurants and Dining. We  don't generally post releases in their entirety in this section but wanted to in this instance share this letter from Pascal.

After nearly 25 years of doing business in Orange County, the journey of my first restaurant, Tradition by Pascal, will be coming to an end.

I know a lot of my great and regular customers and “fans” will be very sad.

To begin, I would like to thank everyone for supporting my restaurant throughout the years. It has been an amazing venture and I am very grateful to have been accepted and rewarded in Orange County as a leader of the dining scene. Thank you, also, to all the staff that has helped me in putting Tradition by Pascal on the map such as my chefs, cooks, servers, and maître d’s.

I have answered some questions that you may want me to answer so you may have a better understanding of why I will be ending this chapter.

Why do you want to close your restaurant when it is still top-rated in Southern California?

I have always been told that if you can end an achievement when you are on the top, do it! For me, it has been 24 years of a “stand up” performance where I am always working to deliver the best restaurant experience I can. Much like acting, you are as good as your last “cooking” performance.

I do believe it will be the best for my patrons where they may keep great memories for years to come.

What is next? Do you have other plans in the near future?

No new plans in the near future, just a few ideas. I will, though, be spending more time and energy into Pascal Épicerie, creating new dishes, great macarons, bringing in good wines and cheeses, and branding some of my homemade products. I will also be spending more time at Brasserie Pascal, another very successful restaurant.

Briefly describe the ups and downs you’ve experienced in this quarter century business?

As a fine dining restaurant, “Pascal’s” has gone through several economic down times in the early 90’s, 2008, and after 9/11. This makes you learn how to be an entrepreneur and not just a chef. Those have been the downs.

As for the ups, I appreciate all the great press I have received year after year as well as the great ratings from Zagat and other Internet surveys. I have also been privileged enough to cook for several celebrities such as Julia Child, George W. Bush, Gwyneth Paltrow, Quincy Jones, Brooke Shields, and many more…

Do you have a personal goal you want to achieve?

First, if I have some free time, I would like to write my own cookbook where I will include with it my own lifetime of cooking journey. I also would like to spend more time working on my other passion, aside from cooking, which is painting. I would love to have a cooking show where I could be host to young chefs, aspiring chefs, as well as food purveyors… that is a dream!

A lot of people want and dream about opening up a restaurant. How would you advise them?

I could write an entire book on that subject, perhaps titled “Opening a Restaurant for Dummies” (like the ‘how-to’ book series). First, you need to have passion. Second, do not have “making” money a priority. Make sure you understand that the restaurant is going to take over your own life and may break your established personal and social life. Lastly, you need to realize that “just cooking” is not enough. You need to learn and become knowledgeable about accounting, managing, teaching, learning diplomacy, marketing, design, and even handy-man work! These are just some of the keys to becoming and staying in a successful business.

What is going to happen within the next 40 days?

At Tradition by Pascal we will be serving, from now until February 15th, a special prix fixe menu titled “The Best Of.” It will be like the last touring performance featuring dishes like the sea bass au thyme, dijon-crusted rack of lamb, and foie gras. I will also be there to personally thank everyone for the great support throughout the years and for sharing with me such great memories.

Will Orange County still be able to enjoy your food?

To begin, Pascal Épicerie will continue serving the food you love and, soon, some more great new dishes.

Café Jardin in Sherman Gardens (Corona del Mar) will also continue serving great lunches as well as catering great parties and weddings in what I believe to be the most beautiful outdoor environment in Orange County.

At Brasserie Pascal, in Fashion Island, I will be adding some of my signature dishes on the existing menu.

I am also a chef and managing consultant at two top restaurants in Orange County, French 75 and Savannah Chop House, where some of my previous chefs from Tradition by Pascal are in charge of the kitchen.

I also plan to continue cooking great private dinners in the comfort of your own homes, as this is something I have always enjoyed doing!

The future tenant of the “Tradition” location has also hired me as a consultant so, though you won’t see me there, I will still be leaving some Pascal touches.

So regardless of the closing of Tradition by Pascal, I will still have the chance to cook for you in many other ways and locations. This is the last page of one chapter, but the book has not ended.

Merci and bon appétit!

Pascal

It's back! Panda Express, the nation's leader in Asian dining experiences, celebrates 2012's Chinese New Year with the return of the Firecracker Chicken Breast. Tender chicken is sauteed in a wok with red and yellow bell peppers in a spicy black bean sauce.

"According to Chinese folklore, chicken represents prosperity and happiness, while firecrackers are a traditional part of New Year celebrations," explains Executive Chef Andy Kao. "Nian, a man-eating beast, came into towns in search of people to feast upon. People used bright red decorations and firecrackers to scare Nian away to have a safe new year."

The Firecracker Chicken Breast will be available at participating Panda Express locations from January 4th to February 14th. To kick off day one of Chinese New Year and the Year of the Dragon, Panda Express fans on Facebook are offered a coupon for a free single serving of Firecracker Chicken Breast on January 23rd.

In addition to this delectable treat, Panda Express is proud to offer the Chinese New Year Learn with Me Program. Geared toward elementary school students, an interactive curriculum teaching children about the history of one of China's traditional holidays.

For more information, please visit http://www.pandaexpress.com or become a fan on Facebook: http://www.facebook.com/PandaExpress.

Posted by Suzanna

Plan on being in Vegas this weekend? Probably need some recovering munchies the day after? January 1st, designated National Hangover Day, brings life to two specials offered at Andre's Restaurant and Lounge at the Monte Carlo Las Vegas. Chef Andre Rochat's two favorite comfort food dishes: Cassoulet with duck confit, pork sausage, pork belly, and great northern beans, and a French onion soup, Lyonnaise, which rounds out a traditional favorite broth with a coddled egg. Priced at $20.12 each, both are Chef Rochat's personal choices for their rich flavors with beliefs that they could cure any day-after effects from New Year's Eve.

Posted by Suzanna

MARS Inc., the foodservice brainchild behind Skittles, Combos, Milky Way, and many other food brands, introduces Grain Notes, a monthly e-newsletter. These "grains" of knowledge assist operators with making healthy menu choices and matches up food trends with popular Uncle Ben's products. From alternatives for fighting childhood obesity to finding bottom line answers that impacts daily operations for operators and customers, this inspirational e-letter from MARS will benefit many including special offers from Uncle Ben's and other monthly rebates.

To sign up for Grain Notes or for additional recipes, please visit: http://www.MARSFoodservices.com or call 1-800-432-2331

Posted by Suzanna

James Beard award-winning pastry chef Michel Richard's signature creation, the Snowman Vacherin has been available from Christmas through into January 31st. Having been a success on his Christmas pre-fixe menu, $2 of this $12 ice cream filled French meringue dessert will be available until January 31st will go towards benefiting St.Jude's Children's Research Hospital. If you're in Vegas for New Year's and have a hankering for a winter-inspired treat, please stop by Central Michel Richard at Caesar's Palace for a Snowman Vacherin!

posted by: Suzanna 12/29