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Blogs
May 17, 2012
On the Line: Austin Lee of Itriya Cafe, Part Three
Do-it-yourself sous vide utilizing a beer cooler was all we had to read. Austin Lee takes a cooking method normally reserved for uppity establishments and brings it to a level that doesn't require an internet search. He leaves the pasta and cheese options up to the cook, because some of us are chees ... More >>
Blogs
May 3, 2012
On the Line: David Man of Palm Terrace and Lounge, Part Three
By the time you read this, we believe Palm Terrace would've already updated their breakfast menu with chicken & waffles: marinated buttermilk breast, covered in rice krispies and deep fried. Served with rosemary infused maple syrup and maple butter (did you hear your arteries clogging?). This se ... More >>
Blogs
April 19, 2012
On the Line: Peter Serantoni of Cha Cha's Latin Kitchen, Part Three
"It should have a certain foundation. Its gotta have certain flavors that blend well together. A lot of people forget it's about a balance at the end of the day. And most importantly, what you drink should stimulate your appetite, and not the other way around."Cha Cha's Latin Kitchen's approach is v ... More >>
Blogs
April 18, 2012
A Recap of 'Bites: A Raw Bar' at The Playground
When I spent a day with The Playground gang a couple months ago for my cover story on chef Jason Quinn, I was in awe of the ideas that kept spewing out of the mouth of sous chef Frank DeLoach. He came up with a brilliant soft-shell crab and waffles dish, and later proposed they do something with a D ... More >>
Blogs
April 5, 2012
On the Line: Bob Brown of Spudrunners, Part Three
While some luxe lonchera owners delve into cuisine normally reserved for white linens and table crumbers, Spudrunners keeps things classic and comfy. Whether cheesy or carblicious, Bob Brown and his team serve it up from their mobile kitchen. He's been so busy working on their next venture with Chro ... More >>
Food
March 22, 2012
The Starling Diner's Fine French Toast
Dealing with epic lines for wonderful meals at the Long Beach breakfast institution
Blogs
March 20, 2012
On the Line: Dino McDonough of Slater's 50/50, Part One
While this Forker knows she's not tall, I felt exceptionally space-efficient meeting up with Dino McDonough of the growing Slater's franchise. It's no wonder; as he's six-foot-three, I was content to sit on the raised bench in the Huntington Beach locale to conduct our interview. He's been with t ... More >>
Blogs
March 19, 2012
Pink Slime: Which Markets Sell It and What it Actually Tastes Like
There's been a whole lot of hubbub over pink slime, the ammonium hydroxide-treated beef cuts you've likely been eating forever but are just now realizing it thanks to Jamie Oliver and media outlets that really like the term "pink slime." It's debatable whether the stuff is actually bad for you. O ... More >>
Blogs
March 15, 2012
On the Line: "Sushi Dave" Fernandez, of Sushi at The Venetian Gentlemen's Club, Part Three
When I tried sushi at The Venetian Gentlemen's Club, I knew Dave would make for a good On the Line feature. Working in the service industry for 18 years, he gets a great deal of satisfaction from pleasing others with his cuisine. If you're down with hot women and cold sushi, he recommends making ... More >>
Food
February 17, 2012
Jason Quinn Will Meet You at the Playground
Inside the hyperkinetic career of the novice chef-turned-cooking star
Blogs
February 2, 2012
On The Line: Carmina Casso Of Ciao! Deli & Pizzeria, Part Three
Our time with Carmina comes to a close as she shares a family recipe. While the pasta choice is left up to you, we're thinking spaghetti, a la Lady and the Tramp. If you're not salivating by now, perhaps you need to read part two. All we're gonna say is: more cheese, please! (like in those potent ... More >>
Blogs
January 24, 2012
5 Dishes That are Surprisingly Easy to Make at Home
Yes, I know I went on a big stink about what kind of food people shouldn't make at home. That's not because I hate cooking; that was because some dishes are just bad ideas, whether due to difficulty of technique, time commitment or cost. Plenty of things are really easy to make at home, some ... More >>
Blogs
January 12, 2012
On the Line: Lauren "Lulu" De Rouen of CUCINA enoteca, Part Three
We wrap up our visit to De Rouen's cucina on a meaty note. With a little bit of everything in one bowl, short ribs sound ideal during our seasonal visit of less than ideal weather. To learn more about our chef, you can catch up with part two here. Short Rib Pappardelle Cremini MushroomServes 4
Blogs
December 8, 2011
On The Line: Alan Greeley Of The Golden Truffle, Part Three
Photo by Meranda CarterHot and cold, yin and yang, soup and salad; balance is important when it comes to flavor, and Alan Greeley not only hands over a couple of solid recipes, he includes yet another for prepping the protein. If you'd like to backtrack, here are the links for parts one and two.A ... More >>
Blogs
December 7, 2011
Testing The Waters At 2 (Two) Fishermen Grill & Rolls
While my SAFII co-horts were entertaining Evan Kleiman at our most recent Happy Hour event, I manned the bar, making friends with raffle winners and even my bartender's significant other. It was he (the boyfriend, not the bartender) who suggested a seafood joint just a hop, skip, and jump from h ... More >>
Blogs
November 24, 2011
On the Line: Eric Souka of Capital Seafood, Part Three
We wrap up our time with Eric Souka with one of Capital's house specialties. A savory dish to share, be sure to have a batch of rice ready to serve. For more on our chef interview, please visit parts one and two.French Style Filet Mignon in Black Pepper SauceServes 3 - 4
Blogs
November 21, 2011
Five Great Minnesota Versions of Hotdish (a.k.a. Casserole)
As winter approaches, with its occasional rain and frigid mid-50s-high temperatures, people break out the sweaters, boots and think about hot, stick-to-your-ribs food. In the winter, a lot of baking happens and a lot of lasagne, but when it's chilly out, I think of the time I spent in Minnesota a ... More >>
Blogs
November 17, 2011
On the Line: Gretchen Beaumarchais of Honda Center, Part Three
Photo by Meranda CarterThe beauty of ravioli is the promise of yummy filling inside each pasta pocket. While typical options may include rich cheese or meat, chef Beaumarchais opts for something a little different. Enjoy a meatless Monday with the following ravioli recipe, and take the time to re ... More >>
Blogs
November 10, 2011
On the Line: Keith Stich of Wildfish Seafood Grille, Part Three
Photo by Meranda CarterWe wrap up our interview with Wildfish's Keith Stich with an easy-peasy ahi main course. [Editor's Note: While the exact amount of fish isn't stated in the recipe, Stich said that 6 ounces of ahi feeds one person.] While things are marinating, take a look back at parts one ... More >>
Blogs
September 29, 2011
On the Line: Gloria Mogollon of Franco's Pasta Cucina, Part Three
Gloria Mogollon has shared a great deal with us this week; to finish, she's featuring a dish that can be served family-style or perhaps brought to a potluck. Either way, it's a hearty meal for all. While you're waiting for the water to boil, there's a few minutes to look back at parts one and two ... More >>
Food
September 29, 2011
Sushi Box Is Teriyaki-rific
[Hole In the Wall] Elevating the placing of grilled meat on top of rice to an art form
Food
September 29, 2011
For Luigi's D'Italia, Does Gordon Ramsay Know Best?
The Anaheim restaurant was tapped for FOX's 'Kitchen Nightmares.' Is the food now dreamy?
Blogs
September 22, 2011
On the Line: Josef Lageder of the First Cabin Restaurant, Part Three
Photo by Meranda CarterHow can you go wrong with fried food? Seriously. Chef Josef Lageder even gives you a meat alternative, if the thought of veal makes you squeamish. (It shouldn't. In fact, it tastes even better.) He serves up a few words of cooking wisdom on the side, deeming this recipe use ... More >>
Blogs
September 20, 2011
Report (and Photos) From Last Night's Dos Lime Pop-Up
Meg Strouse/OC WeeklyCrispy-skin salmon with orange couscous, watermelon, mango and tomatillo sauce.See Meg Strouse's slideshow of last night's Dos Lime dinner here!We've never understood what led Jason Quinn and Hop Phan to open food trucks, other than lower startup costs, but whatever the motiv ... More >>
Blogs
September 15, 2011
On The Line: Wing Lam of Wahoo's Fish Taco, Part Three
Photo by Meranda CarterWhat else can we say about Wahoo's co-founder Wing Lam that we haven't already covered? How about that he's teaching at both Chapman and Concordia Universities (this fall and winter, respectively.)? A man that can often be found on his company's taco truck serving the local ... More >>
Food
September 8, 2011
Get Yourself to Kentro Greek Kitchen
The Fullerton eatery is lightning-quick, modern and delicious
Food
September 8, 2011
Chao Down at Kang Lac Bakery
[Hole In the Wall] This Westminster standard sells the best rice porridge in OC
Blogs
September 1, 2011
On The Line: Joseph Mahon of Burger Parlor, Part Three
Photo by Meranda CarterSome combinations taste great together; bacon and eggs, coffee and doughnuts, peanut butter and jealousy jelly. Chef Joseph Mahon of downtown Fullerton's Burger Parlor decided to do a mash-up with his pop-up's combination of fried chicken and watermelon....and a salad was b ... More >>
Food
August 25, 2011
Brunch a Bunch Across OC!
OC's best brunches: The ethnic, the gorgeous views and the bottomless booze!
Blogs
August 11, 2011
On The Line: Andrew Gruel Of Slapfish, Part Three
Photo by Meranda CarterPer Andrew, this simple, crave-worthy, gooey sandwich can be served as a meal or an appetizer sliced into small pieces and drizzled with the sauce. The sweet, spicy, smokey and rich "everything sauce" can be used on, well, everything. Always have some of this in your fridge ... More >>
Blogs
July 28, 2011
On The Line: Joe Youkhan of Chef Joe Youkhan's Tasting Spoon, Part Three
Photo by Meranda CarterWe've discussed food, inspiration, and brains with Joe Youkhan of The Tasting Spoon luxe lonchera. It's about time he shares some of his delicious knowledge with us. A featured chef at this year's OC Fair, Joe provides the mise en place to the recipe he'll be demoing. Who k ... More >>
Blogs
July 14, 2011
On The Line: Renzo Macchiavello of Renzo's a Taste of Peru, Part Three
Photo by Kevin LaraAs we conclude our series with seasoned chef Renzo Macchiavello, he leaves us with a parting recipe of seafood. Ideal for the summer days and nights, it's refreshing, yet packs some heat...maybe to make you sweat (because sweating is the body's way of cooling off, right?). For ... More >>
Blogs
June 30, 2011
Battle Pad Thai: Thai Spice VS. Thai & Chinese Express
Edwin GoeiThai Spice's Pad ThaiAh, pad Thai: the gateway drug to a full-on Thai cuisine addiction. This stir-fry of humble means has not only become the national dish of Thailand, but also an emblematic representation of its culture throughout the globe. Even if you don't know much about Thailand ... More >>
Blogs
June 29, 2011
Recipe of the Week: Spicy Pork Tacos
There's just something about the combination of pork and pineapple that goes together. The Hawaiians know it, the Filipinos know it, even chain pizza restaurants know it. What the Mexicans have figured out better than nearly anyone else is that the best partner for fresh, sweet pineapple is not j ... More >>
Blogs
June 15, 2011
Make It At Home: Fresh Pasta Edition
Dave LiebermanThere's nothing like going to an Italian restaurant and sitting down to a plate of pasta, and there are certainly few more serendipitous moments than when the pasta arrives and it's tender, obviously house-made pasta simmered in sauce or simply tossed with oil and herbs.There's a lo ... More >>
Blogs
June 6, 2011
Five Canned Goods That Deserve Pantry Space
Flickr user frightenrabbitThis is not one of the five.Living in California means being surrounded by the best produce in the United States. Fruits and vegetables burst forth from every grocery store--even bodegas, long scorned by New Yorkers on a rant about food deserts, have plenty of produce.Ne ... More >>
Blogs
June 3, 2011
Five Recipes for This Year's Grunion Run
Flickr user annannamouseEdwin posted earlier about the grunion run expected for this weekend. If you've got a California fishing license, you can take your grunion home with you--no limit, but don't take more than you can use. They're tiny, but they're edible--and even tasty. The only grunion ... More >>
Blogs
May 27, 2011
Five Tastiest Non-Farm Animals to Throw on The Barbie This Memorial Day Weekend
Flickr user Another Pint Please...As if the Weekly had the budget to buy us lobster...Tired of the same old burgers and dogs you grill every Memorial Day? Steaks and chicken don't lift your kilt like they used to? Here's some ideas for things to throw on the grill this weekend that your frie ... More >>
Blogs
May 19, 2011
On The Line: Jared Cook of St. Roy Chef's Pub At Vine Restaurant, Part Three
Photo by Kevin LaraThe Mexicali burger comes highly recommended by chef Jared Cook, because it's insane. Tell us what you think as he shares everything (but the secret sauce) below. To view Parts One and Two of our interview with St. Roy Chef's Pub at Vine, you can click here, and here.
Blogs
May 12, 2011
How To Grill Perfect Hot Dogs and Burgers
Flickr user abbyladybugDay of the dead... hot dogsYou've been to that family picnic: the one where Uncle Hank mans the grill and cremates innocent frankfurters. You know the kind: blistered, third-degree burns on the outside, and still-frozen on the inside? Stop the zombie meatsicles! This week m ... More >>
Blogs
May 5, 2011
How to Smoke Turkey Legs
Flickr user tribbles1971 It's that time of year for ye olde Ren Faire in Irwindale. I'm as much a fan of smoked turkey legs as the next period-garb-wearing faire-goer, but it's not worth wearing 60 pounds of ethnically-correct samurai-warrior armor so I can gnaw on a turkey drumstick.This week: a ... More >>
Blogs
April 14, 2011
What to Do With Beets: Casunziei
Beets get little love. Ask people to name a dish with beets, and the first thing 90% of people will say is borscht, which in the United States is an bland, smooth, violently red-purple potage, as though a toddler with fingerpaints tried to make vichyssoise even more insipid than it already is. (B ... More >>
Blogs
March 17, 2011
Final Pho, Round 1: Pho Kimmy vs. Pho Quang Trung
Dave LiebermanPho Kimmy's pho dac bietWelcome to OC Weekly's Final Pho. Sixteen pho shops chosen from the more than 100 in the county; four critics who know what the pho makes a good bowl of Vietnamese noodle soup. The chosen 16 will face off in each of our brackets, two by two. Today's match ... More >>
Blogs
March 16, 2011
Final Pho Round 1: Pho Thanh Lich vs. Pho Vinh Ky II
ProfessorSalt.comPho Thanh Lich's Pho Dac BietFour pho shops face off in each of our brackets, two by two. For today's bout, two of Little Saigon's old-school heavyweights square off and trade body blows until only one leaves the ring alive. In the red green corner--Pho Thanch Lich, last year' ... More >>
Food
March 10, 2011
Habuya Represents the Perfect Prefecture
This Tustin dive dazzles as the first Okinawan restaurant in Orange County
Food
March 3, 2011
Hapa J's Puts You In an Aloha State of Mind
This San Clemente Hawaiian restaurant will make you recall your fondest vacation memories
Blogs
February 24, 2011
On the Line: Arturo Briones of Wildfish, Part Three
Photo by Kevin LaraFor our final part of On The Line with Arturo Briones of Wildfish, our interview subject shares a recipe. Since our chef is a seafood specialist, care to guess what it is? Hmm, if only there were a hint... If you missed the first or second part of our Q&A, click her ... More >>
Blogs
February 24, 2011
Coming to Newport Coast: Tamarind of London
The British are coming. The British are coming. And they're bringing their Indian food. Tamarind, a Michelin-starred London restaurant that also got kudos from none other than Gordon Ramsay himself, is opening at Crystal Cove Promenade in Newport Coast. In the Irvine Company press release tha ... More >>
Food
February 17, 2011
Roots Gourmet for the Home Team
Coffee, sandwiches, empanadas and more make this delicious Long Beach eatery hard to classify
Blogs
February 9, 2011
Zankou's Garlic Sauce Clone
Zankou Chicken, the Armenian-Lebanese rotisserie chicken restaurant with a store in Anaheim's Little Arabia, is widely known for its white garlic sauce. At first glance, it looks like vanilla cake frosting. Taste it, though, and it has a garlic punch that whups you across the face like Randy Couture ... More >>
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