Great Taste Magazine Sept/Oct Issue

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Orange County Restaurants are some of the best in California and the country. Check out the restaurants and the professionals who make them great. We share resources, recipes, beautiful photos and many tasty tidbits.

Text of Great Taste Magazine Sept/Oct Issue

  • Presorted Standard

    U.S. Postage

    PAID

    Permit No. 400

    Laguna Beach CA

    SAVORY SWEETS 10 ESPRESSO ANYONE? 19 LED SIGNS 20

    SEPTEMBER OCTOBER 2011

  • F ROM TH E ED I TOR

    SEPTEMBER OCTOBER 2011 | great taste 3

    T ER ISTAKE

    Darn! Summers almost officiallyover. Not that that meansmuch to us here in SoCal. Wespent lots of time at the OCFair this summer and tastedlots of fried items and met

    many of great people. If I ate at the fair doesthat make me a carni-vore? Yuk, yuk, yuk.

    Its not too soon to start thinking aboutfall even in these fine days... weve gotyou covered with great soup ideas andsome yummy-sounding mac n cheeses.For you pastry chefs, Katie shared herrecipe for fondant; delicious, easy and amoney saver. You'll also enjoy ourselection of sweet-savory desserts, a nicechange from the norm; molten chocolatecake, panna cotta, creme brulee. etc.

    Our website is growing leaps andbounds and this month we've started withall kinds of give-aways and contests onFacebook too.

    Kids are back at school and that'sgreat for us. We also have a new group ofinterns to help us out. Theyll be callingand emailing you so give them a hand andtheyll help you get your Great Taste on.

    Looking forward for fall and spring,we'll be arranging more day trips and HIPtastings for you to enjoy.

    Hope to see you soon.

    Succulent baby back ribs and smoky, sliced brisket are dry marinated and slow-smokedover Hickory and Applewood pits at Chef Marty Wells Bad to the Bone BBQ in San JuanCapistrano. If almost three pounds worth of tender ribs arent enough to get you salivating,choose from nearly 20 house made side dishes, including a classic favorite, Mac NCheese. This issues Sur Le Menu features Mac n Cheese in a variety of gooey SouthernCalifornia interpretations. Look for these as well as Chef Wells recipe on page 13. Photoby Michael Rutt.

    On T he Cove r

    CONTEN T Con t en tMORE THAN C

    HEFS

    Out of the kitchen

    and into the writers

    chair, these talented

    chefs share their

    expertise with us as

    our Culinary Advisors.

    F E ATURES14 SOUPS OF THE SEASON

    Simmer and Savor some comfort this fall.

    17 OWNER/OPERATOR MARTY WELLS

    I N S I D E4 THE BEET

    Find out whos hot and new now.

    5 THE BEETAcknowledging all the greatness and

    philanthropy in this generous Industry.

    5 BOOKSDiscover the secrets of Bottega in

    Michael Chiarellos book.

    THE B I Z10 TRENDS

    Sweet and savory.

    19 BACK OF THE HOUSEChoose the right espresso machine.

    20 OPERATIONSLED Signs.

    22 BEVERAGES San Diego Bay Wine and Food Festival.

    DEPARTMENTS4 PRODUCE PICK OF THE MONTH6 BAKING RACK7 CHEESE PICK OF THE MONTH7 FISH MARKET7 SWEET SPOTS8 TAKE IT OR LEAVE IT9 SPICE RACK

    11 FOOD TRUCK FEVER12 SUR LE MENU

    Corporate Executive Chef

    Lazy Dog Cafe

    GABRIEL CALIENDO

    Executive Chef

    Adam Navidi Catering

    ADAM NAVIDI

    Corporate Pastry Chef

    Balboa Dessert Co.

    KATIE AVERILL

    Executive Chef

    JASON STEIN

    }

  • P R O D U C E

    PICKOF THE MONTH

    YOURE WALKING PAST AN EVERGREEN

    TREE IN THE FOREST AND SOMETHING

    THE COLOR OF RICH SUNSET CATCHES

    YOUR EYE. Lobster mushrooms, bright

    orangey-red fungal blossoms, are found

    between July and September. Hypomyces

    lactifluorum are actually a parasite that attack two

    North American mushroom species, Lactarius

    (milk-cap) and Russula (short-stemmed or

    peppery-cap), covering the entire body of their

    host mushroom.

    Devotees assert that lobster mushrooms

    evoke a mild seafood-like flavor similar to its

    namesake. This unique fungus can also taste

    peppery if the host mushroom for the

    fungi was the lactarius piperatus. Lobster

    mushrooms are a wonderful addition to pastas

    with cream sauce, seafood bisques or

    chowders, risottos, egg dishes such as

    quiches and frittatas or alone as side dish to

    almost any protein. Crisp white wines such as

    Riesling and Sauvignon Blanc are a great

    match for this mild-flavored fungus.

    The produce hunter has developed close

    relationships with small, local family farmers

    committed to sustainable agriculture,

    personable production, and propagation and

    promotion of produce with exceptional flavor.

    www.theproducehunter.com

    LobsterMushrooms

    I N S I D E

    4 www.great-taste.net | SEPTEMBER OCTOBER 2011

    In what turned out to be one of theclosest Chef Fights Orange County hasever seen, Challenger Chef James Harris(pictured), Executive Chef of The RoyalHawaiian in Laguna Beach, defeatedDefending Champion Chef Nicola (Nick)

    Bellazzi, Chef/Owner of Enne CucinaItaliana in San Clemente, at the OrangeCounty Sunday Night Chef Fight at theStandards of Excellence showroom inHuntington Beach. Whos the nextchallenger in line? Well let you know on theweb at www.great-taste.net. Both chefsdelighted an excited crowd of 46 hungryfoodies with their inventive cuisines andunique personalities, as they presented anarray of dishes that utilized the three baseingredients of shrimp, mushrooms, andbrown bread, as well as the mysteryingredient of cinnamon, which was revealedto them only two days before the Chef Fight.

    Just days away from opening, PizzeriaMozza has arrived. They will be open sixdays a week until October when theyreplanning seven. Heres the team as we knowit Chef/Owners Nancy Silverton, MarioBatali, Joe Bastianich, Executive Chef MattMolina, Chef de Cuisine Emily Corliss,Pastry Chef Sarah Asch and General

    Manager Sam Schamberg.Hotel Lagunas facelift is expected to

    be completed by early fall, culminating withan open house and celebration. In additionto luxurious upgrades throughout, hotelierGeorgia Andersen is also planning aconceptual makeover for the hotels ClaesRestaurant, which will be renamed ClaesOvation. It will now feature Festival fareincluding small plates and a three-courseprix fixe menu especially designed forvisitors on their way to the Pageant and artfestivals. Newly appointed industry leaderHeinz U. Hofmann, Chief Operating Officerof Hotel Laguna had the honor of inductingboth Executive Chef Paul Bauer and Claesson, Stefan Andersen, who recentlyreceived his Bachelor of Science in hotelmanagement, into this distinguished group.

    Real Mex Restaurants, Inc, the parentcompany to restaurant companies El Toritoand Acapulco Mexican Restaurants,donated $10,000 to the American CancerSociety after a four day fund raiser lastmonth. The drive was part of the AmericanCancer Societys annual Relay for Life.Close to 100 El Torito and Acapulcorestaurants throughout Californiaparticipated in the event.

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  • Anaheim White House launchedan innovative give away andthen sweetened the pot evenfurther. Brunos original callout read Attention allnonprofit charities in the

    OCthe Anaheim White House issponsoring a contest from which the top12 finalists will receive a free cateredluncheon for up to 100 guests in therestaurants private banquet room, theWest Wing. Owner Bruno Serato is askingcharities with a 501c3 designation tosubmit a brief description of why theorganization is deserving of the giveawayvalued at more than $4,000 and he willselect one for each of the next 12months. The giveaway includes roomrental, 3-course lunch and non-alcoholicbeverages. Bruno received over 200entries and has decided to host 52randomly chosen free catered lunches inthe West Wing for non-profitscommencing January 1, 2012. Thank youBruno for your exceptional contributions!

    Benjamin Udave began his officialcareer at Chef Tim Goodells Red PearlKitchen in Huntington Beach. He has heldpositions with Hollywoods White LotusRestaurant and Red Carpet Catering, andhe helped open the Home Depot Center in

    Carson as Chef de Cuisine. Most recently,Benjamin was Executive Chef of all fiverestaurant concepts at the prestigiousJonathan Club in Santa Monica. Benjaminlooks forward to sharing his talent andcreative approach to cooking with theunique style of cuisine at Perch, the aptlynamed rooftop lounge located indowntowns Pershing Square Building. The three-story establishment boastsbreathtaking views of the city and aneclectic menu of approachable versions ofclassic French dishes.

    After a whirlwind start up in Chicago,restaurant review site, FoodMafia.com isready to see its name in lights and haslaunched in the city of angels. The memberbased community of food lovers offeringinformative reviews on restaurants in theirareas, was founded when CEO StacyJohnson became unsatisfied with the foodreviews she was reading online whilevisiting cities. Like most, she wantedcredible suggestions about where to go forgreat dining experiences so with necessitybeing the mother of inventions, she createdFood Mafia.

    Irvine-based Yard House Restaurantswill open eight new restaurants within thenext 12 months and reach the 40 unitmark.

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    I N S I D E

    BOOKS BOOKS

    Chef Michael Chiarellos Bottega Restaurant is one of Napa Valleys most popular new locations. His book,aptly named Michael Chiarellos Bottega, has received as much critical acclaim as the restaurant itselfwith award nominations by the IACP and the James Beard Foundation. The cookbook, written with AnnKrueger Spivak and Claudia Sanson, is filled with beautiful photographs of the staff, restaurant and foodby Frankie Frankeny. The recipes truly deliver Bold Italian flavors from the heart of the wine country,and feature favorite dishes from the restaurants menu. Dishes range from a simple Torn