Come to the Cupcake Camp OC, tomorrow, August 1 at 3:00pm at the Atrium Hotel near John Wayne Airport!

Entrance fee is $10 at the door and all the proceeds from the entrance fee to the sale of cupcakes goes towards the cause.

You can get more information on their website at cupcakecampoc.wordpress.com

What?!

Why is the Mayor of Los Angeles following me? I logged onto Twitter and started reading his Tweets. He attended the LA Food Fest yesterday and talked about all the good food, but it was on the 20th that I saw a tweet from the Mayor about a Good Food Initiative that his office launched.

The Los Angeles Food Policy Task Force convened in November 2009 to identify a Good Food policy agenda and the steps to get there. The Task Force has worked to develop a Good Food for All Agenda with specific action steps and recommendations for how to advance the Agenda. The Agenda seeks to increase access to Good Food for everyone, improve public health, create quality jobs and small food enterprise opportunities, increase equity in our communities, and improve environmental sustainability throughout the region.

The Good Food Agenda is a 93 page report developed by the Mayor’s office. I didn’t read thru the entire report, but from what I have read it is a very ambitious goal to bring the City of Angels to the forefront of being a model city in regards to creating a new regional food system. They have identified six key areas in the initiative:

1. Promote A Good Food Economy
2. Build A Market for Good Food
3. Eliminate Hunger in Los Angeles
4. Ensure Equal Access to Good Food in Underserved Communities
5. Grow Good Food in Our Neighborhoods
6. Inspire and Mobilize Good Food Champions

It sounds very exciting. You can download a copy of the Mayor’s Good Food Agenda here. You can also visit their website at http://goodfoodla.org/

Even if you aren’t a resident of the City of Los Angeles, it’s a very well researched document and anyone in ANY city will walk away with something.

The new location is decorated with retro-flare and will even offer curbside to-go service! Visit Magnolia Bakery and tell us what it’s like. I probably won’t be able to make it up to LA until this weekend. I could never turn down  at Red Velvet Cheesecake cupcake!

Photo credit: ZagatBuzz via the Magnolia Bakery

Magnolia Bakery
8389 Third Street
West Hollywood, CA 90036
323-951-0636

GLAAD (Gay and Lesbian Alliance Against Defamation) will be hosting their annual Hancock Park Summer event with another Top Chef Invasion. This year, sponsors Bravo TV and ROKK Vodka bring three Top Chef Masters to the gorgeous home of Tim Corrigan in Hancock Park as they battle it out on July 25, 2010.

Our Top Chef Masters competing at the event are:

Susan Feniger, Executive Chef/Owner of The Border Grill & Street here in Los Angeles

Elizabeth Faulkner, Chef/Partner of Citizen Cake and Orson in San Francisco

Mark Peel, Executive Chef/Owner of The Tar Pit and The Point also here in Los Angeles.

Chairing the event will be Chef Paul McCollough of Paul’s Kitchen who was also a contestant on Food Network’s The Next Food Network Star and Edison Briones. They have a great lineup of Tasting Stations that will be serving dishes and drinks from:

• Barefoot Wines
• Bastide
• Cream by Crystal
• Dominick’s/Little Dom’s
• Edison Fields
• The Farm of Beverly Hills and LA Live
• The Foundry on Melrose
• Paul’s Kitchen
• POM Wonderful
• Zico Pure Coconut Water

Of course, event sponsor ROKK will probably be serving Vodka.

Judging this year’s event are Darryl Stephens and Jensen Atwood from Noah’s Arc and Gretchen Rossi from The Real Housewives of Orange County.

The event takes place this Sunday, July 25 from 4pm to 7pm and will be held at the home of Tim Corrigan. Ticket’s for the event are available from GLAAD. VIP Ticket’s are $150 which also allows a vote in the judging round while general admission tickets are $100. More information on the event can be found at www.glaad.org/2010/hancock

Help support GLAAD and enjoy a summer afternoon with good food and wine.

Stephen Weber and his girlfriend Brittany decided to try their taste buds with Deep Fried Butter and Chocolate Covered Bacon. I think I’ll have to make it to the fair to do a roundup of food and cover the pie and baking contests. Here is a short video of their first bites of butter and bacon:

Heartattack Foods at the OC Fair from Stephen on Vimeo.

I need to get down there soon. I know Brittany didn’t care for the deep fried butter, but there was something about it that Oprah and Gayle liked about it, at least at the Texas State Fair!

Now, I think I mentioned something about contests. Another foodie, friend and co-worker Joanna Fee submitted her own recipe of Scones to be judged in the one of the Baking Contests at the fair. I was going to enter my Red Velvet Cupcakes this year, but I got busy with some recipe testing and photo shoots. I can’t wait to see how she did!

More on the fair next weekend as I get myself all cleansed out for a day of deep fried foods and sugary sweet things. thanks Stephen and Brittany for sharing your experience with us!

Stop by this Saturday at the Tender Greens (8759 Santa Monica Blvd) in West Hollywood as over 70 bloggers and bakers will be selling over 2,000 baked goods.

That’s right. Starbucks will be giving away a free Pastry with the purchase of any handcrafted beverage on Tuesday, March 23.

Why? Because they want to. But in many ways it’s more than just FREE. Starbucks’ pastry as now free of artificial trans fats, high-fructose corn syrup, artificial flavors and no artificial dyes.

So download the coupon now and enjoy a little somethin-somethin with your coffee tomorrow!

Click here for your free pastry at Starbucks on March 23.

A CDC report in 2008 listed Huntington, WV as the most unhealthiest city in America. In the report, it stated that nearly 50% of the the adults in Huntington are overweight. Huntington leads in a half-dozen other illness measures, too, including heart disease and diabetes. While the report has been out for 2 years, it is amazing that most of the town of Huntington isn’t even aware of the report.

It was this report that brought Jamie to America. He wants to come to the town of Huntington and show them there is a better way. Get rid of the processed foods, the junk food and make better eating choices with fresh, raw ingredients. He visited the home with 3 kids, all in their teens, all overweight. A very caring mother whose husband drives tractor trailers for 2-3 weeks a month, stood in shock as she saw the amount of junk food and processed, frozen food she server her children weekly. Jamie went thru the daunting task of cooking all that food and then displaying it on the dining room table. A good portion of that food was fried foods. A weeping mother looked at the table and said the didn’t want to kill her children. Jamie said she no longer had to worry. Jamie started that family with a fresh pasta meal and left recipes and shopping lists for a weeks worth of meals. Jamie promised to come back in a week to check up on her.

Meanwhile, Jamie is at an elementary school cafeteria where 450 meals are served for breakfast and lunch. Jamie’s first role is to assess what is being made and how. We find a kitchen run by 5 dutiful women – all school cafeteria cooks who are very set in their ways, especially one named Alice. They all don’t know why Jamie is there and what it is he is going to do. After watching children eating pizza for lunch, he witnesses frozen chicken nugget being prepared and mashed potatoes. He asks when they need to start peeling pototatoes and they all laugh at Jamie. The make the mashed potatoes from something called Potato Pearls. These pearls are “nuggets” of potatoes that are mixed with water and must be mixed rigorously and placed into the warming tray before it gets hard in the bowl. Jamie said it was like pouring concrete. After lunch service he sits with the ladies and reviews all the processed food that is in the freezer. He asks the ladies if any of them had a problem with all the preservatives and unknown chemicals in the food. Alice was first to point out to Jamie that the first ingredients in the boxes was real food. Jamie was trying to say that it was also all the other ingredients that had him worried. None of the ladies had a problem. Jamie did. Jamie was also appalled at the amount of food waste that was happening. It was interesting to note that the only fresh item made on the tray that day was bread and most of it ended up in the trash. It was also interesting to note that almost every child opted for chocolate or strawberry milk, not regular 2% milk. Jamie was just heartbroken to see all food go to waste.

The next day Jamie brought in fresh vegetables, fruit and chicken to serve. Now, he was serving it opposite pizza that was being served that day. The students were asked if they wanted chicken or pizza. Jamie had roasted chicken, brown rice, salad and fruit. Now…if you’re a kid used to eating pizza and chicken nuggets, are you going to choose the chicken? Very few chose the chicken and of those that did, most of it ended up in the trash. So sad.

Then controversy exploded when some quotes that Jamie made were put out of context and put on the front page of the local paper. The school principal and the cafeteria staff confronted Jamie about the article and Jamie said that his statements were put out of context. It was NEVER his intention to belittle the town of Huntington or to say that  the town was dumb and stupid. He went on record with one of the local station to state that the article was misquoted and that he was there to help the town not to belittle or insult the town.

This was a sneek peek into this new and controversial show. Here is some English guy walking into their town basically telling them that they are killing themselves and the he is there not to put them down, but to show them a different way and to show them they can overcome the hurdles. They can overcome the fact that this generation of kids is going to live shorter than their parent. They can overcome the high percentage of diabetes and heart disease.

Can he do it? Is this just some reality tv show that is looking for ratings? Is having Ryan Seacrest’s name attached to this project part of the reason people aren’t taking it seriously?

I for one think that Jamie’s intentions are true. It think heis methods are a bit unorthodox, but maybe that’s what we need to wake up. Maybe he really wants to rattle our cages so that we wake up and understand that we are hurting ourselves.

I for one will be turning in next week for the 2 hour season premiere as he continues his battle in the town of Huntington, WV.

P.S. I thought it was interesting that there was a commercial for McDonalds during the show!

I can say that I have eaten at two of the ten and wholeheartedly agree that they should be there. Orange Coast Magazine’s Restaurant of the year is Park Avenue Restaurant in Stanton.

The remaining nine restaurants on the list are Sage, Fleming’s. Lucca Cafe, Watermarc, Sol Cocina, Marche Moderne, Charlie Palmer, Zimzala and Pizzeria Ortica.

A bit about Park Avenue Restaurant:

OpenTable says:

From the front door to the fireplace, Park Avenue promises unforgettable dining. Serving creative renditions of classic American food. Perfect for a business lunch or a casual dinner with friends. There is a two-bottle maximum for personal wines.

A few menu items that I may have to try when I visit are:

Either the Whole Wheat Flatbread with Mushrooms, Caramelized Onions and Fresh Mozzarella or the Lobster and Roasted Corn Fritters with Red Pepper Mayonnaise.

Uh oh…I saw Mussels with Garlic, Lemon and White Wine that may trump the other two!

For dinner, I’m a sucker for Seared Scallops for sure, but they have some dishes like 5 Spiced Baked Salmon, Medallions of Filet Mignon, Pan Seared Jidori Chicken and Texas Antelope Medallions served with Pear Risotto in a Red Wine Demi.

Dessert selections include a Warm Butter Cake with Caramel and Whipped Cream, but it is the daily flavor of the Warm Bread Pudding that has my interest. But if you eyes don’t gravitate to those two options, I’m sure the Red Velvet Cake with Cream Cheese Frosting will be placed in front of you…

So come on out from 11am to 6pm and help support your local food and the Tustin Schools.

Orange County Restaurant Week – February 28 to March 6

Newport Beach Restaurant Week – January 22 to January 28

Los Angeles Restaurant Week(s) – January 24 to January 29; January 31 to February 5

San Diego Restaurant Week – January 17 to January 22

Take advantage of special lunch &  dinner menus and pricing during each event. The San Diego event has a contest this year to win a year’s worth of free dining (eat out every weekend). Los Angeles is offering a chance to win several $100 gift cards good at participating restaurants up there.

This is a free event and will be held at 5:00pm at the Sur La Table in SCP. Bob will also be signing copies of Knives Cooks Love – written by Sarah Jay and Sur La Table. Copies of the book will be on sale prior to the book signing.

Earlier in the day, Bob will be hosting a hands-on Master Knife Skills class at the Newport Beach Sur La Table. Reserve your spot for a rare, once-in-a-lifetime opportunity to learn knife skills from the foremost kitchen knife-maker. Bob Kramer is the only former chef in the United States to have been certified as a Master Bladesmith by the American Bladesmith Society. He belongs to an elite society of master culinary knifemakers and is the only one who specializes in kitchen cutlery. Cooks Illustrated once wrote “The Kramer knife outperformed every knife we’ve ever rated.” Put simply — Mr. Kramer is king of the kitchen knife. The class is hands-on and costs $100.00.

Connoisseurs wait years for one of Bob Kramer’s originals, but Sur La Table has partnered with him to create an exquisite line of artisan knives only available at Sur La Table. Don’t miss your chance to join the master himself as he shares his methods of using cutlery through demonstrating cuts, sharpening techniques and explaining why the new Shun Bob Kramer line will make kitchen prep a joy.

Kids under 12 can take home one free pumpkin while supplies last after enjoying a day full of spooky (but not scary!) activities.

Along with pumpkin picking and decorating as well as master pumpkin carving demonstrations, the Pumpkin Harvest includes a petting zoo and Halloween-themed activities in the Spooky Hangar. At 3 p.m., kids can participate in a costume parade as they go trick-or-treating inside the Park with treats provided by local restaurants and organizations. The festival includes carnival games, live music, and even an old-fashioned cake walk.

Event Schedule (train rides, games and crafts available all day)
1:00 pm: Swingshift Band
1:30 pm: Harvest Walk
2:00 pm: Swingshift Band
2:30 pm: Harvest Walk
3:00 pm: Costume Parade and Swingshift Band
4:00 pm: Harvest Walk
5:00 pm: Event Concludes

The event takes place largely in the farm area of the Great Park, behind Hangar 244. It’s a fitting location for the event, which is part festival and part food drive – fun with a purpose. Guests are encouraged to bring non-perishable food items to the event for donation to the Orange County Food Bank and Second Harvest Food Bank. Both organizations will be on hand to accept the items.

“The Great Park Pumpkin Harvest is a fun family event that helps celebrate the fall season and helps fight hunger,” said Larry Agran, Chair, Orange County Great Park Board Corporation.

There will be plenty of food vendors with carnival-style refreshments for sale and tricks and treats and fun for everyone! Admission is free, and parking is just $8. For updated information about Great Park events, go to www.ocgp.org or call (949) 724-7420.

This past year I met some wonderful people along the way and have found a thoughtful, committed group of foodies out there in the blogging community. Food is one of the many things translate across the board. I’ve met some Top Chefs this year and hope to meet the future Top Chefs both on TV and in the restaurant world. There is still so many places to eat and so many new ingredients I have yet to try. The passion for cooking will never die and I get excited every time I get the opportunity to talk to friends and strangers about food.

Over the next few weeks and months, I will try to make sure that I try to make an effort to blog at least 3x a week when things are busy. I also realize that I need to do way more cooking. There is so much that I cook at home that I never blog about. Usually a few days have gone past and haven’t had a chance to oput it up online. I even have photos of dishes I have made and they just never made it to the blog.

The Fall and Winter are my favorite times of the year and I definitely will be doing alot of cooking in the next 3 months – so look forward to alot more cooking and as my personal economy permits I will seek out more out of the way places to eat and bring them to light.

Thank you to everyone who have been following me on Twitter (@DisguisedFoodie) and on Facebook (Foodie N. Disguise). I appreciate all your comments and hope you will be with me in my 2nd year!!

Starting today, the makers of Hungry Jack and Food Network chef Adam Gertler encourage consumers to think outside the box with their pantry staples in the first-ever Hungry Jack Use Up the Box Recipe and Essay Contest.

Nearly eight in ten Americans (77%) throw away pantry items they fail to use up, according to a recent survey conducted by Kelton Research on behalf of The J.M. Smucker Company. With forty-seven percent of respondents reporting that they generally make the same meals on a weekly basis, and one in three (31%) never use a food product outside of its intended use, it is time to put the contents of your pantry to work.

Between September 23 and November 9, 2009, home cooks across the country are invited to craft and submit an original recipe using Hungry Jack Mashed Potatoes, Pancake Mix or Syrup as ingredients and write an essay describing how the recipe was created and inspired by pantry items at www.useupthebox.com or via regular mail. An online vote will help determine one Grand Prize Winner in each of the three categories – Hungry Jack Mashed Potatoes, Pancake Mix and Syrup – and winners will each receive a year’s worth of groceries.

It’s not surprising that six in ten (60%) Americans look for either ease or cost savings when preparing meals, and it is simple and budget friendly to look in the pantry for inspiration. Chef Adam Gertler, star of Will Work For Food on The Food Network, looks to his pantry for creative recipe thought starters just waiting to be mixed, blended or whipped into a new, delicious meal. Adam created five mouth-watering dishes for breakfast, lunch, dinner, and dessert, each using pantry staples like Hungry Jack Mashed Potatoes, Pancake Mix, and Syrup. Adam’s recipes as well as his helpful pantry-maximizing tips can be found at www.useupthebox.com.

“Hungry Jack products are high quality, taste great and are versatile, offering countless ways to use up the box by creating sweet or savory dishes and stretching meal dollars,” said Chef Gertler. “Have fun challenging yourself to come up with unique recipes using Hungry Jack products and whatever else you have kicking around the pantry. I’ll bet you surprise yourself!”

On www.useupthebox.com visitors can discover 20 new, inspiring meal possibilities made with Hungry Jack Mashed Potatoes, Pancake Mix, and Syrup. Families count on Hungry Jack brand for great-tasting potatoes and fluffy pancakes with syrup, and you can also use the products as ingredients in delicious dishes such as Chef Adam Gertler’s:

1. Breakfast Sausage Pizza – Hungry Jack Pancake Mix makes a crispy crust for this egg- and sausage-topped pizza.
2. Turkey Burger Sliders – these popular mini burgers feature delectable biscuits made with Hungry Jack Pancake Mix and homemade barbecue sauce featuring Hungry Jack Syrup
3. Chocolate-Banana Cupcakes with Peanut Butter Frosting – these chocolate treats are perfect for breakfast or a snack and are made with Hungry Jack Pancake Mix
4. Potato Parmesan Gnocchi with Brown Butter & Sage Sauce – homemade, fresh pasta in a flash? It’s possible with Hungry Jack Mashed Potatoes!
5. Two Cheese Potato Gratin – these individual gratins, made with Hungry Jack Potatoes and a blend of Swiss and parmesan cheeses, make a sophisticated side dish.

“Putting meals on the table that the entire family will love doesn’t have to cost a lot of money – or even require an extra trip to the grocery store,” said Maribeth Badertscher, Director, Corporate Communications, The J.M. Smucker Company. “By getting creative with pantry staples like Hungry Jack potatoes, pancake mix and syrup, the possibilities are endless.”

The Hungry Jack Use Up the Box Recipe and Essay Contest begins on September 23, 2009 and ends November 9, 2009 and is open to US residents over 18 years of age. Void where prohibited. For complete details and Official Rules, as well as creative recipes and tips from Chef Adam Gertler and Hungry Jack visit www.useupthebox.com.

The first 100 people in line on Monday will receive a free meal card as well as a drawing for a free meal card for a year. The funds for the drawing are for the Saddleback Valley Educational Foundation.

After an official ribbon-cutting ceremony, there will be music and fire dancers to bring a little bit of the Islands to the Gateway Center off Alicia Parkway and Jeronimo.

Rumbi Island Grill has quickly become the industry leader in tropical fast-casual dining. Established in 2000 near downtown Salt Lake City, there are now 23 in operation in Utah, Colorado and Arizona. Rumbi creates the ultimate mealtime getaway by blending authentic fare and warm ambiance with quick, convenient service. The menu includes gourmet rice bowls, crisp, fresh salads, soups, sandwiches and platters. Favorites include the Voodoo Chicken Salad, Hawaiian Teriyaki Rice Bowl, juicy Jerk Chicken Sandwich, Aloha Mango Chicken Salad and main entrees like the Luau Pork Plate and tender Volcano-Blackened Mahi-Mahi.

Rumbi Island Grill was created by food entrepreneur Dave Duffin, who was also the founder of Zuka Juice, a quick-service juice bar serving fresh fruit smoothies and healthy snacks. Rumbi is a privately held company headquartered in Sandy, Utah.

Rumbi Island Grill
24000 Alicia Parkway #23
Mission Viejo, CA 92691
949-206-1002

www.rumbi.com

More than 100 restaurants across Orange County’s are ready to dish up amazing food at fantastic prices.

From all corners of the county this foodie celebration provides OC locals the opportunity to indulge in a selection of specially priced prix fixe menus from over 100 of Orange County’s best Restaurants. These menus showcase some of the region’s most talented chefs who have personalized each menu to reflect their culinary style. The prix fixe menus are priced at $10, $15 and $20 per person for lunch, and $20, $30 or $40 per person for dinner.

Restaurants participating are:

# 118 Degrees – Costa Mesa
# 21 Oceanfront – Newport Beach
# 230 Forest Avenue – Laguna Beach
# 25 Degrees – Huntington Beach
# 50 Forks – Santa Ana
# 6ix Park Grill – Irvine
# 7 Seas Fish House – Garden Grove
# Ambrosia – Santa Ana
# Anaheim White House – Anaheim
# Andrei’s Conscious Cuisine – Irvine
# Antonello Ristorante – Santa Ana
# Bayside – Newport Beach
# Bistango – Irvine
# Bistro West – Tustin
# Bluewater Grill – Tustin / Newport Beach
# Brasserie Pascal – Newport Beach
# Bubba Gump Shrimp Co. – Anaheim
# Canyon Lodge Restaurant – Laguna Beach
# Catal – Anaheim
# Cedar Creek – Brea
# Cedar Creek – Laguna Niguel
# Cedar Creek – San Juan Capistrano
# Chaparosa – Laguna Niguel / Tustin
# Chart House – Dana Point / Newport Beach
# Commonwealth Lounge & Grill – Fullerton
# Daily Grill – Irvine / Newport Beach
# Duke’s – Huntington Beach
# El Callejon – Laguna Beach
# First Cabin at The Balboa Bay Club & Resort, The – Newport Beach
# Flight Bistro – Huntington Beach
# French 75 – Laguna Beach
# Geisha House – Santa Ana
# Hush – Laguna Beach
# JT Schmid’s Restaurant and Brewery – Anaheim / Tustin
# Kimera – Irvine
# King’s Fish House – Huntington Beach / Laguna Hills / Orange
# K’ya Restaurant and Bar – Anaheim
# K’ya Bistro Bar – Laguna Beach
# Leatherby’s Café Rouge – Costa Mesa
# Lucca Cafe – Irvine
# Luggatti’s Italian Grill – Huntington Beach
# Lulu’s Crêperie Café – Laguna Hills
# Lumberyard – Laguna Beach
# Marmalade Cafe – Tustin
# McCormick & Schmick’s Grille – Anaheim
# McCormick & Schmick’s – Irvine
# McCormick & Schmick’s – Santa Ana
# Mozambique – Laguna Beach
# Mr. Stox – Anaheim
# Naples Ristorante – Anaheim
# Nello Cucina – Costa Mesa
# Nirvana Grille – Laguna Beach
# Nirvana Grille – Mission Viejo
# Old Vine Cafe – Costa Mesa
# O’Neill’s at Arroyo Trabuco Golf Club – Mission Viejo
# Opah – Aliso Viejo / Irvine
# Orange Hill Restaurant – Orange
# Orange County Mining Co. – Orange
# Palm Terrace Restaurant – Newport Beach
# Pinot Provence – Costa Mesa
# Pizzeria Ortica – Costa Mesa
# Port Restaurant and Bar – Corona Del Mar
# Prego Ristorante – Irvine
# Primecut Cafe – Orange
# Quattro Caffe – Costa Mesa
# Ralph Brennan’s Jazz Kitchen – Anaheim
# RA Sushi Bar Restaurant – Huntington Beach / Tustin
# Restaurant 162′ – Dana Point
# Ritz Restaurant and Garden, The – Newport Beach
# Royal Hawaiian – Laguna Beach
# Royal Khyber – Santa Ana
# Rusty Pelican – Newport Beach
# Ruth’s Chris Steak House – Anaheim
# Ruth’s Chris Steak House – Irvine
# Sage – Newport Beach
# Sage on the Coast – Newport Beach
# Salt Creek Grille – Dana Point
# Sam and Harry’s – Newport Beach
# Savannah at the Beach – Huntington Beach
# Savannah Chop House – Laguna Niguel
# Scott’s Seafood – Costa Mesa
# Signature Kitchen – Costa Mesa
# Sorrento Grille – Laguna Beach
# Spark Woodfire Grill – Huntington Beach
# SteerCrazy International BBQ – Capistrano Beach
# Stonehill Tavern – St. Regis Resort – Monarch Beach
# Summit House – Fullerton
# Sundried Tomato – Laguna Beach / San Juan Capistrano / San Clemente
# Tabu Grill – Laguna Beach
# Tangata – Santa Ana
# TAPS Fish House and Brewery – Brea
# Terra Nova – Costa Mesa
# The Californian – Huntington Beach
# The Clubhouse – Costa Mesa
# The Crow Bar and Kitchen – Corona Del Mar
# The Melting Pot – Brea / Irvine / San Clemente
# The Winery Restaurant & Wine Bar – Tustin
# Tommy Bahama’s Island Grille – Newport Beach
# Tortilla Jo’s – Anaheim
# Tradition by Pascal – Newport Beach
# Watermarc – Laguna Beach
# Wildfish Seafood Grille – Newport Beach
# Wolfgang Puck Bistro – Costa Mesa
# Xanh Bistro – Fountain Valley
# Zimzala – Huntington Beach
# Zov’s Bistro – Tustin
# Zov’s Cafe & Bar – Irvine
# Zov’s Cafe & Bar – Newport Coast

The only thing to make for dinner during Restaurant Week is reservations! This is the time for food lovers to try new places, get groups of friend and dine out and just really enjoy a week of fabulous dining. Start planning your week of dining out.

Visit www.ocrestarantweek.com to see menus and make reservations!

The collected ramen packages will be donated to a local food bank. In addition, for each ramen package collected they will also donate $1.00 to the food bank.

So come in and try their Japenese Chile Beef Ramen and help support your local food bank.

For a location new year, visit www.peiwei.com

So what is Rumbi’s you ask? It’s a little Hawaiian, with some Caribbean, Bali and Jamaican mixed in. It’s casual dining at fast food pricing. Their menu offers Salads, Entrees, Rice Bowls as well as Burgers and Sandwiches.

I met with the Scott McDonnell, general manager and he is excited to open. He showed me a menu and they have an interesting mix of food, a little bit of everything for everyone. They are scheduled to open their doors on September 21 with a soft opening a few days before.  I look forward to trying such dishes as Luau Pork Plate, slow roasted pulled Kalua pork or the Voodoo Chicken Salad, jerk chicken breast, tomatoes, feta and greens in a sesame ginger vinaigrette. There is also the Bahama Mama’s Tortilla Soup and the Rumbi Fries, a mix of sweet and regular potato french fries.

The new space is much brighter than when Mustard’s was there. My friend Tim and I ate at Mustard’s before they closed and was noticing how dark the store was. It’s a nice space with tall ceilings and rafters.  They have adorned the space with some lighter pints and island decor. I told Tim, back then, that the space would make for a great casual cooking school. Oh well, there goes that idea!

Rumbi Island Grill
24000 Alicia Parkway #23
Mission Viejo, CA 92691
949-206-1002

The story you told last night with your beginnings in your dad’s BBQ Pit House, to the first time you had your first molé to the opening of your first restaurant was so inspiring! I often try to single out one moment in my life where I decided that I was more than just an “eater”.

Top Chef Masters was an interesting franchise from Bravo TV. I look forward to next season.

Here we go everyone!!! Welcome to Season 6 of Top Chef and this season we are in LAS VEGAS!!!

So the chefs come in one at a time and introduce themselves and one theme that comes through….TATTOOS! We have 17 chefs from all over the US. Three of them are from Atlanta, two Jennifers from Philadelphia, three from DC/MD, one from New York (kinda cute and gay), three from San Francisco, two from Seattle, one from Connecticut, one from Florida and one from Los Angeles!! Out of all the restaurants, I have eaten at Michael Isabella’s restaurant, Zaytinya, where he is the Executive Chef there under José Andrés.

• - Ash Fulk, 29 – New York City
• - Ashley Merriman, 32 –  Seattle, Wash.
• - Bryan Voltaggio, 33 – Urbana, Md.
• - Eli Kirshtein, 25 – Atlanta, Ga.
• - Eve Aronoff, 40 – Ann Arbor, Mich.
• - Hector Santiago, 41 – Atlanta, Ga.
• - Jennifer Carroll, 33 – Philadelphia, Pa.
• - Jennifer Zavala, 31 – Philadelphia, Pa.
• - Jesse Sandlin, 30 – Baltimore, Md.
• - Kevin Gillespie, 26 – Atlanta, Ga.
• - Laurine Wickett, 38 –  San Francisco, Calif.
• - Mattin Noblia, 29 – San Francisco, Calif.
• - Michael Isabella, 34 – Washington, D.C.
• - Michael Voltaggio, 30 – Los Angeles, Calif.
• - Preeti Mistry, 33 – San Francisco, Calif.
• - Robin Leventhal, 43 –  Seattle, Wash.
• - Ron Duprat, 40 – Hollywood, Fla

So the teams break down into four groups of four. But that makes 16, there are 17…

So instead of drawing knives, they are pulling colored poker chips out of a bag, each color determines what team you are one: blue, red, green and black. Hold on, there is a gold chip! They are all drawing chips and Robin draws the gold chip. So what does that mean? As the owner of the gold chip, she is exempt from the Quickfire Challenge AND she is immune in the Elimination round. WHAT!?!? Crazy!

So the Quickfire round is the Mise En Place relay race. Each member must prep one of the following ingredients:

Shuck 15Clams

Peel 30 prawns

Clean 5 lobsters

Prep 2 Prime Rib Chops

So the race starts and they all start shucking their clams. Poor Preeti on the Red Team, she has never shucked clams. She has never opened a clam. Meanwhile the other three teams are moving fast! Meanwhile the green team has cut herself and the black team finished the clams first. Meanwhile, Preeti is still working on her clams. Black and blue have finished the prawns. Mattin is working on the lobsters on the blue time. Preeti is still on clams. Black time is struggling on the lobsters and the blue team moves to the chops. Meanwhile the green time is still on prawns and who knows where the red team is at. It’s neck to neck between the blue and black team and the BLUE team wins!!

But we’re not down yet! To determine the winner of the blue team, each member has to make a dish with the ingredient they prepped. The winner of the quickfire challenge wins a $15,000 chip from the M Resort and Casino (where Top Chef Las Vegas is hosted…) They offered Robin that she could turn in her chip and could compete for the $15K. She chooses the keep immunity. They have 30 minutes to prep and cook.

Jennifer C: Clam Ceviche with a Citron Vinegar

Mattin: Lobster with Bay Leaves and Star Anise

Jesse: Shrimp and Grits with Polenta

Bryan: Crusted Rib Eye with Caramelized Celery

So how did it turn out? Tom had two favorites, Jesse’s Shrimp and Jennifer’s Clam Ceviche. The favorite? Jennifer C! Congrats!

So now it’s the Elimination Round. Las Vegas is known as Sin City and Top Chef wants to know the dark side of each of our chefs. They will compete individually in their groups and one winner and one loser from each team will go to Judges Table. Helping out to judge this SINFUL round is world reknown chef, Wolfgang Puck! Robin had to choose which team she wanted to cook with and she chose the BLUE team. Each person will get $150 and 30 minutes to shop at Whole Foods. They will be cooking at Wolfgang Pucks Vegas restaurant, CUT, in the Palazzo Resort Hotel and Casino.

RED: Kevin, Michael V. Eve and Preeti

BLUE: Jennifer C, Bryan, Robin, Jesse and Mattin

GREEN: Laurine, Ron , Ash, Jen Z.

BLACK: Mike I, Ashley, Hector and Eli

After a hectic time at Whole Foods (presumably the one on Las Vegas Blvd) they head to the Palazzo and enter CUT’s kitchen. They have 2 hours to prepare their dishes and each team will present together. Joining us at Judges Table is Gail Simmons from Food and Wine Magazine, Tom Collichio and Padma Lakshmi. Of course our guest judge Wolfgang Puck is at the table as well. Toby Young will be making appearances this season.

First team up is the BLACK team.

Micahel Isabella – Foul Mouth and Hot Temper – Olive Oil Poached Halibut with Eggplant Purée

Eli Kirshtein – Arrogance, Drinking and Bitterness – “Buttered” Scotch with Scallops, Cashews & Beer Powder

Ashley – Red Wine and Bourbon – Chicken Liver Ravioli with Red WIne Demi-Glace

Hector – Cigar Smoking – Smoked Rib Eye with Carrot Purée & Ceviche of Celery

BLUE TEAM

Bryan – Bourbon and Cigar – NY Strip Steak with Parsnip Purée & Bourbon Reduction Caramel

Mattin – Stubborness – Buffalo Rib Eye with Madiera Sauce, Zucchini & Mashed Potatoes

Jennifer C – Alcohol – Poached halibut with Whisky, Bourbon, Scotch and Black Peppercorn Sauce

Jesse – Whiskey and Excess – Braised Chicekn with a Whiskey Reduction, Yukon Potatoes & Fried Egg

Robin – Bad Jew, She Likes Pork – Pork Tenderloin Stuffed with Chorizo and Bread Pudding

GREEN TEAM

Ash – Procrastination – Poached Halibut with Ratatouille & Parsley Coulis

Jen Z – Hot Tempered – Chile Relleno Stuffed with Seitan & Tomatillo Salsa

Ron – Spending 27 Days at Sea? – Jerk Bass with Collard Greens & Haitian Hash

Laurine – Bacon, Donuts, Chocolate and Beer – Bacon Donuts with Chocolate and Beer Sauces

Last but not least, the RED Team

Michael V – Plastic Surgery (Not his personal vice) – Rack of Lamb with Coconut Sauce & Gnocchi

Preeti – Maker’s Mark Manhattan – Pork Tenderloin with Bourbon Sweet Potato Purée

Eve – To be more Simpler – Shrimp & Scallops in a Curry Cream Sauce

Kevin – Procrastination – Arctic Char with Turnip Salsa Verde

So after much deliberations at the Tasting Table, the judges head back to the Judge’s Table. So who made it to the “winning circle”?

Well turns out Kevin, Jennifer C, Ron and Michael Isabella were the best chefs in their groups. So who was the winner? Wolfgang loved, loved, loved Kevin’s Arctic Char. Yea Kevin!

Unfortunately, we now have the bottom four in front of the Judge’s table. Hector, Jen, Jesse and Eve are called to the front. My guess, it is between Jen and Eve. Eve’s dish was blah and Jen’s chicken was too dry. Hector definitely didn’t score any points with that deep fried rib eye. Then we have Jesse’s Chile Relleno. Oh gosh.

So who is going home? The judges are sending Jen to the kitchen to pack her knives and to go. No more Seitan! :)

So overall I think we could have a good season. There are some good chef’s in the bunch. I’m keeping my eye on Kevin, Michael V, Michael I and Bryan. Those are the four to look out for so far.

So where is Team Rainbow this season? So Ash is the only person who has come “out” and told us that he had a boyfriend back home in this episode. So I think Kevin, Preeti and Ashley need to step up to the place and join Team Rainbow this season. There was a part of me that thought Michael Isabella might be, but he really has some kind of problem with women in the kitchen. He has made several comments tonight that kinda bothered me. I chnaged my mind about him after three minutes of watching him rant. The Voltaggio brothers are HOT – with Michael’s hard streak and Bryan’s conservativeness the two of them as one would be hot! :)

So tune in next week for Top Chef’s first battle of the sexes!

Special guests Jamie Lauren and Richard Sweeney from Bravo Television’s Top Chef, as well as incredible food from Los Angeles area restaurants will be on hand. They are also hosting a silent auction as well as hosted cocktails. Special Emcee for the event with be Paul McCollough who was a contestant on Food Network’s The Next Food Network Star.

DJ Joe Gathreaux, Bailey featuring Boom Kitty and Dangerous Muse are scheduled entertainment for the event.

Our judges for this Top Chef challenge are actors Robert Gant, Elizabeth Keener and Wilson Cruz along with Event Chair, Edison Briones.

The event is to celebrate GLAAD’s work and accomplishments. For more information on this event, visit http://www.glaad.org/hancockpark

You can purchase tickets for this event at: http://www.glaad.org

GLAAD does some of the most important work in the entertainment and media industries in regards to representation of the GLBTQ community in the media whether it be on TV, Radio, Film or the Internet.

GLAAD is dedicated to promoting and ensuring fair, accurate and inclusive representation of people and events in the media as a means of eliminating homophobia and discrimination based on gender identity and sexual orientation.

As you recall from the finale, her “pilot” was called Kitchen Survival. Well, her new show is called $10 Dinners and premieres at 12:30pm. Her promise in each episode? Feed four people with infinite possibilities for only $10. She knows from experience all the tricks and tips to creating family friendly meals on a budget.

Here is a picture of Melissa in her new kitchen set at the Food Network!

Photo credit: The Food Network

Congratulations to Melissa D’Arabian - she is the Food Network’s Newest Star! A housewife and mother of four girls back in Keller, TX. She is the ultimate home cook with great ideas for home cooked meals and tips for every home cook.

After weeks of challenges, we were down to Jeffrey Saad who is from Los Angeles and Melissa. Melissa’s experience as a home cook and mother is the magic that she brings to the Food Network. People can identify with Melissa and she doesn’t get lost in all the culinary terms. Melissa kind of reminds me of  and I think she will bring a welcome fresh face to the Food Network family.

Melissa gets started on her new show tomorrow! No rest for Melissa. In one week, we will see the first episode of Melissa’s new show.

Melissa did  a “pilot” show at the finale and it was called Kitchen Survival – will that hold thru? Stay tuned!

Try the food… Taste the Wine… Attend a Celebrity Chef Show!

In addition to all the great food vendors there will be numerous food competitions taking place, mini cooking classes and therre will be a visit from FOod Network’s Guy Fieri! Guy hosts such shows as Drive-Ins, Diners and Dives, Guy’s Big Bite will be here to dazzle you with his eccentric style! He will also be hosting an autograph session.

So don’t miss a beat! Come down to the Anaheim Hilton and taste the food and wine! Ticket’s available on their website at www.celebrityfoodshow.com

General admission and VIP tickets available.