• Tidbits & Kudos

    • Restaurant letter grades are toast! Ignoring a grand jury finding, supervisors in Orange County decide to retain the old rating system for eateries. Read the article at the LA Times and let us know how you weigh in … - Read More »
    • 3 California TGI Friday's restaurants close without notice! Check out the article from the SF Gate, home of the San Francisco Chronicle. We knew it was bad but.... - Read More »
    • Congratulations to ACF Culinary Team USA and all the ACF members who competed at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, Oct. 19-22, Erfurt, Germany. Known as the "culinary Olympics" by culinarians around the world, … - Read More »
    • Doris Crandall - In Memorium January 29, 1923 – October 30 2008 Friday November 7, 2008, friends, restaurateurs and business associates gathered at the Anaheim White House to celebrate the amazing life of an extraordinary lady, Doris Crandall, who recently … - Read More »
    • Steve Demos, organic and natural foods industry leader of NextFoods, is dispatching his new probiotic fruit drink line, Goodbelly. Goodbelly is the first probiotic drink free of wheat, soy, and dairy within the United States, creating a … - Read More »
    • ra-sushi-crazy-monkey-roll.gifHuntington Beach awaits the exciting opening of RA Sushi on December 15 at The Strand. The 5,300 sq ft venue focuses around a 2,000 gallon saltwater aquarium, topped with a vibrant party ambiance. … - Read More »
    • 08-12pg04primecut_rendering.jpgMohammed "Mo" Iqbal former (1994-1995) president of Family Restaurants Inc.'s Mexican dinnerhouse division – El Torito/ChiChi’s is soon (Dec. 2008) to open his dream restaurant, Prime Cut Café & Wine Bar. Affordable luxury dining at … - Read More »
    • 08-12pg05back-bay-bistro-30.jpgIn celebration of their 50th anniversary Back Bay Bistro at Newport Dunes underwent a ground up $2 million renovation designed by Style Interior Design, which has been named one of the nation's top … - Read More »
    • cale3.jpgCongratulations go out to Casa Laguna Inn and Spa in Laguna Beach, Lead Chef Cale Falk and Proprietor Paul Blank for their participation in the Inn-Credible Breakfast Cook-Off.  The competition was held to … - Read More »
    • On October 27, 2008 El Cholo honored all local heroes-teachers, police officers, firefighters by providing meals on them! In addition, all proceeds from meal sales that night were donated to children's charities. www.elcholo.com - Read More »
    • Opening their doors in June 1984, The Newport Rib Company in Costa Mesa will be celebrating it's 25th Anniversary with its two other sister companies located in Long Beach and Ladera Ranch.  The Newport Rib Companies will celebrate … - Read More »
    • When art and food come together, they really know how to pull it off! World renowned abstract expressionist, Palo Uber will be showcasing his work at Bayside Restaurant in Newport Beach, through the end of … - Read More »
    • Great news for our friends at Golden Spoon! The largest frozen yogurt chain in California by sales volume, has signed a development agreement with Pacific Yogurt Partners to develop 30 additional Golden Spoon franchise locations in the greater … - Read More »
    • Bravo Network is hosting another season of "Top Chef" in New York. The new season is to premiere on Wednesday November 12, 2008 at 10 pm ET/PT. Congratulations to all 17 chef contestants and a special "HURRAY" … - Read More »
    • The Orange County Weekly has announced Avanti Cafe to be the best restaurant of 2008. Congratulations to Avanti for winning an exceptional award! - Read More »
    • OC's Melting Pot goes political! Guests wearing "I Voted" stickers on the night of the upcoming 2008 Presidential Election will receive Election-Night Dinner specials. Offering red, white, and blue cocktails, along with door prizes and rewards for political … - Read More »
    • T&T (Tacos & Tequila) is Now Open at Luxor Hotel and Casino. Offering a high-engery atmosphere with a deliciously sexy menu, T&T shows off its' style by combining fun, electricfying vibes, sensational flavors of traditional and modern Mexican … - Read More »
    • San Francisco's mini-burger flipping extravagansa, BEST-O-BURGER, is celebrating their 100,000th burger! The craze?--they just opened in May! Our excited congratulations to partners Steve Weber and Nick Graham for developing such a fun and successful concept. Another burger please!Read More »
    • Enter to show off your HOT cooking with The Food Network. Auditions will run through the end of October so sharpen those knifes, grill up the stove, and listen loudly as Great Taste Magazine cheers you on! For … - Read More »
    • Formally known website, CookedApple, has changed their name! Now known as MenuCalc, this online tool helps to bring the nutritional calculator straight to your kitchen using cutting edge results. Now that Gov. Schwarzenegger has passed for all California … - Read More »

Recipes

Herb braised Farpoint Livestock Free Range Chicken Breast with Pancetta, pearl onions & mushroom caps in a Pinot Noir reduction

Recipe by Chef Evan Lite, friends sports tavern

Serves 4

Ingredients for the Chicken
4 Farpoint Livestock free range Chicken breast, boneless
“airline” breast (recommended)
1/4 C Flour
1/2 C Pancetta, diced
1 C Crimini mushroom caps, cleaned
1 C Pearl onions, whole-peeled
1/4 C Fresh garden herbs, chopped
1 t Smoked paprika

Preparation
In a sauté pan, brown pancetta (reserving fat). When browned remove pancetta and set aside. Without cleaning pan, sauté pearl onions and mushroom caps in reserved pancetta fat. Generously coat chicken breasts with herbs, flour, smoked paprika, salt and pepper. Sauté in same pan skin side down until golden brown. Remove chicken Breast and strain out excess fat.

Ingredients for Pinot Noir Reduction
6 C Pinot Noir
4 C Strong Chicken stock
1 Garlic head, roasted-peeled
1/4 C Butter, room temperature
1/4 C Fresh garden herbs, chopped
Salt & Pepper

Preparation
In large walled sauté pan heat the Pinot Noir, the pearl onions and the mushroom caps. Reduce by half. Add the chicken stock, herbs and roasted garlic. Reduce by a third. Add chicken breasts to liquid and braise in the oven for 10 to 12 minutes. Remove from oven; pull the chicken out to let them rest. Add the butter and pancetta to the sauce and reduce to desired thickness. Season to taste.
Serving suggestions
Oven roasted fingerling potatoes, Garlic mash potatoes, Celery root or Parsnip puree.

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