We’re eating our way through Knott’s Berry Farm’s Season Dining Pass — The Chicken Tostada Salad (above) from the Cantina in Fiesta Village is my current favorite meal there, though I haven’t yet tried them all. Pictured below is the Pepperoni Pizza and French Fries from Boardwalk Barbecue. It was described as a Flat Bread Pizza, but appears more like a typical slice of Pizza, and with French Fries it’s quite heavy. It would be better if the Pizza was served with a Salad.
I love California Fish Grill — Have you tried it? They have about a dozen locations and serve a lot of fresh fish, but right now I can’t get enough of their Trout with Garlic Butter Sauce (above).
All Charbroiled Fish is topped with California Fish Grill’s Garlic Butter Sauce or it’s served Cajun Style and comes with French Fries or Rice, and Coleslaw, Beans or Zucchini. Your Fish choice can be grilled or fried. Fish Tacos, Wraps, Salads and Soups are also available, but I can’t not get the Trout.
Matt likes their Battered Fish & Chips too. Here is California Fish Grill’s Menu.
Newport Beach Restaurant Week wraps up this Sunday, January 31, 2016. We attended its kick-off event at the Balboa Bay Resort, along with the Mayor of Newport Beach and the President of the Newport Beach Restaurant Association (on stage above) and many others. We toasted to NBRW.
It’s always a great time to dine out in Newport Beach — It’s such a beautiful city and prices are especially good now. When NBRW is happening I like to try new restaurants. It’s in its 10th year.
We sampled several dishes currently being offered on various prix-fixe menus.
Pictured above is the Grilled Albacore Sandwich available at the Lighthouse Bayview Cafe, a fairly new restaurant on the Balboa Peninsula. Did you know Newport Beach has 450+ restaurants?
It does — See which restaurants are participating in Newport Beach Restaurant Week here.
The view was gorgeous and well captured above by Matt, my photographer husband below.
We have four more days to enjoy the fruits of Newport Beach Restaurant Week.
We reveled in all this evening — Dine Newport Beach for sure!
Though it’s called Newport Beach Restaurant Week, it’s two weeks long — Newport Beach Restaurant Week(s) starts Monday, January 18th and runs through Sunday, January 31st, 2016. It’s the best time to dine out in Newport Beach. During that time many restaurants will be offering prix fixe menus for lunch and dinner. Participating restaurants and menus can be viewed here.
Nibbles of Tidbits will be attending a special media reception tomorrow at the Balboa Bay Resort to kick off this money saving, tasty annual event — More will be reported here after a few samplings.
Once we select a restaurant (or more), it’s back to beautiful Newport Beach.
Our first meal with Knott’s Berry Farm’s Season Dining Pass was this mega Cheeseburger at Grizzly Creek Lodge in Camp Snoopy. We each had one, though one Cheeseburger could certainly feed two. They gave us a lot of French Fries too. Without the Season Dining Pass, the meal comes with a drink and costs $15.29. We presented our Season Pass Cards and seamlessly received our meals.
The Cheeseburger here is quite thick and large as mentioned, and tastes a little like Salisbury Steak, or the Burgers I used to get in elementary school. There’s something home-y about it. It’s old school tasting and I kind of liked that. It’s not the best Cheeseburger in town and we didn’t expect it to be, but it will suffice. By the end of the year, we will have tried all items available with Knott’s Season Dining Pass. It will be interesting to see if the Burgers at the participating restaurants are the same or different. I hope they will be different, but I suspect they’re the same. We will see.
Season Pass meals are shown with a red fork, spoon and knife in a yellow circle that’s circled in blue.
I like the large condiment bar at Grizzly Creek Lodge, but it may not end up being our first choice to eat, since it’s in Camp Snoopy and there were a lot of screaming kids inside there this day. I may be more of a Cantina girl. The year will tell and so will I. It’ll be an adventurous time at Knott’s.
We just purchased Knott’s Berry Farm 2016 Season Passes and Knott’s All Season Dining Pass. For around $185 each, we get (1) Lunch and (1) Dinner every day in 2016 at Knott’s Berry Farm. There are no blackout dates. What a deal! We technically wouldn’t need to spend anything more on food or entertainment for the entire year. We can go to Knott’s every single day and eat twice. There’s a (4) hour interval between meals. Locals should seriously consider this as a good meal and entertainment plan, especially if poor and often bored. We’re within biking distance and couldn’t pass it up. We plan to try and report on the food at all participating restaurants. There are seven.
With a Season Pass Dining Plan one can enjoy Lunch and/or Dinner at each of the following restaurants… Sutter’s Grill, Wilderness Broiler, formerly known as Bigfoot Broiler, Hollywood Hits, Coaster’s Diner, Boardwalk Barbecue, Cantina and Grizzly Creek Lodge — They are listed in the same order they’re pictured herein. We barely photographed all of them before the sun went down.
Sutter’s Grill is pictured at top, as Matt points out, and its Season Pass Dining Menu is below it.
If you circle Knott’s Berry Farm clockwise from the front gate, you’ll find each of these participating restaurants in the same order they are presented here. The Wilderness Broiler, also in Ghost Town is pictured next. They’re grilling up Chicken Sandwiches, Cheeseburgers and Hot Dogs.
It’s hard to see the various menus here (better if enlarged), but they’re all somewhat similar.
Moving into Boardwalk, Hollywood Hits restaurant offers Pizza.
If wanting Pizza instead of a Burger or Hot Dog with Season Pass Dining, go to Hollywood Hits.
Each participating restaurant menu offers four Combos and a Caesar Salad to choose from.
Coaster’s Diner (below), also in Boardwalk is a cute place to eat.
Chicken Tenders and a Southwest Cheeseburger are offered here, differing from the other menus.
Boardwalk Barbecue (below), another participating restaurant is also in Boardwalk.
In addition to a Grilled Foot-Long Hot Dog, Cheeseburger and Grilled Chicken Sandwich, Boardwalk Barbecue offers a Flat Bread Pizza. And then there’s the Cantina in Fiesta Village, the only restaurant where you can get a Burrito, Taco or Tostada Salad on the Season Pass Dining Plan.
The Cantina is pictured above and below. Every restaurant offers a Caesar Salad too.
And finally there’s Grizzly Creek Lodge, the largest restaurant of all in Camp Snoopy (below).
It offers dining downstairs and upstairs, inside and out.
Once you have circled the park stopping at each of the participating restaurants on Knott’s Season Pass Dining Plan, there are no new menu offerings at Grizzly Creek Lodge, except for the large condiment bar pointed out by Matt below. Though the menu items are somewhat repetitive, the deal is good, since each combo costs around $15. Drinks are not included with Season Pass Dining.
A 2016 All Season Bottle can be purchased for about $25 for Unlimited Free Refills on drinks. We didn’t purchase that. I believe we’re allowed to bring a bottle of water into Knott’s (I need to confirm that), which will suffice since we rarely drink sodas. We’d rather purchase a liquor plan.
We start our Season Pass Dining at Knott’s Berry Farm in 2016.
Check back to see what tastes best there.
Not sure she’s the coolest dog in town, but she’s cute and the Corona makes this photo food blog worthy — It’s Maggie, my sister’s dog fitting-in well with the boys at a recent holiday party.
Happy Thanksgiving to YOU from Nibbles of Tidbits, a Food Blog.
We’re thankful for great food, drinks, family and friends today and every single day.
Food should be tasty if you’re making it — That’s what I think. Make it tasty.
It is what it is. Get over it and pass the… Turkey, or whatever you prefer. 😉
It’s Thanksgiving savings time — Fall back.
Good thing I didn’t make the Turkey this year, you’d wonder.
We’re thankful to keep nibbling on tidbits of everything and will report on more soon.
Thank you precious United States Veterans! I will forever honor you and contribute money and time to assist you how I can. We at Nibbles of Tidbits wish all Veterans a very happy Veterans’ Day. On Wednesday, November 11, 2015, several restaurants will show Veterans how special they are by offering them something special. Cheers to those that do something special for a Veteran.
Famous Dave’s BBQ – Free Appetizer or Dessert
IHOP Restaurant – Free Red, White and Blue Pancakes
Claim Jumper – Free Dinner or Lunch
Denny’s – Free Grand Slam Breakfast
Applebee’s – Free Meal from a Special Veterans’ Day Menu
California Pizza Kitchen – Free Meal from a Special Veterans’ Day Menu
McCormick & Schmick’s – Free Meal from a Special Veterans’ Day Menu
Wienerschnitzel – Free Chili Dog and Small Pepsi
Additional Veterans’ Day offerings are here. Show a military ID to receive all of the above and more.
It’s true what the package says — The Turkey browned in the bag, was tender and tasted great.
I didn’t know Jennie-O sold such a Turkey. I didn’t have to remove the giblets, yay!
Since the Turkey was so easy to prepare, I made a complete, early Thanksgiving Dinner.
And surprisingly I discovered that I like Turkey Bacon, though I wasn’t even sure I wanted to try it. It looks quite different than Bacon in its raw state. It feels like Bologna, kind of looks like a surfboard and fake Bacon with a line running down the middle, but it tastes pretty good, like Bacon.
Turkey Bacon cooks up nice and crisp, but it’s a little harder to tell when it’s done. I accidentally burnt the first batch, but the second batch (below) turned out well. There is a fine line between burnt and nicely crisp. Turkey Bacon is in a few of the Jennie-O Thanksgiving Side Dishes.
I will definitely buy Jennie-O’s Oven Ready Whole Turkey and Turkey Bacon again. I appreciate the coupons they sent us. I gave away a couple of them. When purchasing Jennie-O’s Oven Ready whole Turkey, a lady in line in front of me, expressed her love for Jennie-O products and had never seen their Oven Ready Whole Turkey, so I gave her one of the Jennie-O coupons to try it too.
Thank you Jennie-O! I tried a couple products I never thought to try before and actually really like ’em. I have a better appreciation of Jennie-O’s products. They offer much more than we thought.
I discovered that the Taco Bell off Barranca and Von Karman in Irvine is automated inside. I don’t want to learn Taco Bell’s computer system. The process took longer while people figured it out.
Menus were scattered about. I just found it annoying. I’m not going inside that Taco Bell anymore.
One Taco Bell employee said 50% people like it and 50% don’t. You know where I stand.
What to do on your birthday? Leave on a cruise, especially if you don’t have to fly first or drive far. I’m lucky to live by the Long Beach Port, where cruise ships depart, so that’s what we did. Yay!
I was willing to go on any cruise I could walk to, only if I had to that is.
And it was the Carnival Inspiration that set out for Ensenada the very day of my big day.
If you’re considering the Carnival Inspiration, snapshots of the food and ship are shown here.
Though Carnival has or had somewhat of a bad reputation in comparison to other cruise lines, we have no complaints. The Inspiration is an old ship, but we didn’t mind it. We’d prefer new, but knew we would make the most of it. And we did. Here are a few photos of our experience.
The food was good. We liked everything okay, but didn’t fall for any specific dish.
I didn’t take notes and don’t recall the names of the dishes, but the pictures show what you might get on a 3 – 4 day Carnival cruise — Seared Ahi, Escargot, Lobster, Ceviche, Beef Carpaccio, Salmon and Chicken dishes, Caesar Salads, Flat Breads and Cheese plates, just to name a few.
We had a bit of everything, plus what was available at the ever-changing Buffet (pictured at top).
Escargot, common on cruise ships (above) — Matt had it. Me, been there, done that and over it.
Ceviche (above) — Good, but needed more chips. It’s your right to have more of anything.
Stuffed Mushrooms (above).
Carpaccio (above) — I should have had more than one, since it’s fairly costly in restaurants.
Various Salmon, Chicken and Beef dishes were available each evening in the dining room.
Carnival could work on plating as you see, but most dishes tasted better than they looked.
The Inspiration has a Game Room where we played Jenga — I don’t recall who won, probably me.
We enjoyed the sunsets on deck too.
And whipped it up Gangnam Style in the Dining Room with the waiters.
Overall, we would cruise with Carnival again. It was a nice getaway and HAPPY birthday for me.
We rode bikes there last week to sneak a peek and we were invited in by its owners.
Brian and Sherri White were there putting the finishing touches on their cafe.
What a GREAT JOB they have done to make Wings Cafe unique, cool and stylish — Mission accomplished. Above is an actual plane nose cone that’s showing real footage that was shot with the camera built into it. It prominently hangs on a wall. And the airplane it’s from is shown below.
The ceiling at Wings Cafe — It was new, then each square was hand distressed by them to the point of perfection. The final result compliments the historical and other creative aspects of the cafe.
The flight suit and helmet of Brian White’s father stands in one of the cafe corners — He’s a decorated Marine. Thank you for your service, and thank you Brian and Sherri for inviting us in.
A few days later we attended a Wings Cafe opening event and saw more finishing touches.
The glass partition was illuminated, airplane components were added to booths and more.
I love the peek-a-boo window where all can see what’s happening behind the scenes.
Much in Wings Cafe is made from airplane parts. Each piece has a different story and they can probably tell you about it. And the view… there are moving airplanes. It’ll be a fun place for all.
Wings Cafe is scheduled to land October 5, 2015 (Soft opening with Bacon, Eggs and Pancakes) with its Grand Opening to be October 10, 2015, provided inspections go well — They have two more to go and then Wings Cafe can really take off. We wish Brian, Sherri and staff many years of success.
It was Red Quinoa, introduced by Blue Apron, that inspired me to create the pictured Red Quinoa and Garbanzo Bean/Chickpea Salad, with Shallots, Parsley, Mint, Arugula, Toasted Slivered Almonds, Red Wine Vinegar, Dijon Mustard, Olive Oil and Salt & Pepper. It was for the OC Fair’s Culinary Arts Competition this year and I won a 5th Place Ribbon for it. Measurements aren’t listed, because they didn’t need to be submitted — I just fine tuned the combination until it tasted great and now it’s a Salad I’ll forever make in varying combinations, with Quinoa, Beans and Nuts.
I won a second 5th Place Ribbon for a different Salad using Orzo Pasta, Broccoli and Pine Nuts.
How does your garden grow? Quite well as shown, though contrarily slow here and there.
There’s no shortage of food material and much fodder for here, nor lack of hot and woody Radishes growing in our garden, just a preoccupation with eating and cooking with a current minor in writing.
Other than the abundant, less than pristine Radishes, our Red Cabbage, Eggplant, Beets and Carrots continue to truck along, while the Peppers, Peas, Onions and Beans crawl along, like the reporting here lately, but more is always to come and often. Life is good. We’re growing too.
Fifty-four recipe cards later… We’ve had some terrific meals with Blue Apron.
Though I’ve experimented with a lot of different ingredients, thanks to Blue Apron I keep discovering new ones like… Pea Shoots, White Miso Paste, Queso Oaxaca, Arepas, Pearled Barley, Yu Choy, Yuzu Juice, Ramps, Soba Noodles, Castelvetrano Olives and Fregola Sarda Pasta.
Meals are forever changed knowing these ingredients — Several meals will remain on my menu.
I now love Red Quinoa, which has been included in a few Blue Apron Meals. I used it in a Salad I created and entered in the Culinary Arts Competition at the Orange County Fair this year and won a 5th Place Ribbon for it. That recipe will soon be posted on Nibbles of Tidbits. Check back for that.
I have posted Blue Apron meal photos on Instagram @ShellyChiliFreis, but for the most part I just want to eat them. Dinner on my time has been more important than pausing to compose a photo. There is work involved. The meals don’t make themselves, but they’re worth the time.
Meals pictured from top down — Spiced Meatballs with Garlic Toasts & Summer Squash Salad, Salmon Burgers with Crème Fraiche Sauce, Arugula & Potato Salad, Arepas De Carne Molida with Avocado & Pickled Jalapeno, Chicken Milanese with Summer Corn, Cherry Tomato & Cucumber Salad, Seared Cod with Spring Vegetables & Lemon-Mustard Vinaigrette and Hoisin-Glazed Chicken Meatballs with Zucchini & Brown Rice. Blue Apron continues to be highly recommended by us.
Have you heard of Lay’s Do Us A Flavor Chip Contest? Lays may someday pay YOU for coming up with a great Chip idea. This time the finalists’ flavors are… West Coast Truffle Fries, Southern Biscuits and Gravy, and Greektown Gyro and New York Reuben Sandwich flavors. Different. I like that and was excited to try each, but… hhmmm… some aren’t executed that well. Bummer. The Reuben and Gyro Chips just taste weird. Some of the respective Sandwich components can be tasted in each, but neither come together in a positive tasty manner. And the Truffle Fries Chips don’t have enough Truffle flavor. They taste more like Sour Cream and Onion Chips. The best of the (4) in a collective opinion of five are the Southern Biscuits and Gravy Chips. They have a good, peppery Biscuits and Gravy flavor and might be purchased by us post review. Lays should pick my Chip idea next time — TBA if it happens. In any event, it’s a fun contest that I hope continues.
Though we planted late this year, we’re enjoying the Radishes. They’re pushing through the soil daily alerting they are ready to pick — It took about 4 weeks from seeds to grow and eat them.
And we learned that Beans and Peas practically grow overnight, but as of today they are far from being ready to eat, especially since our large
turtle tortoise (Cesar) ate them when we weren’t looking. We wrongly planted them in the lower planter, which we’re in the process of amending.
As for the other seeds we planted, much is growing or trying to grow. Our Purple Cabbage has sprouted large leaves, but the row of Purple Cabbage growing at the Orange County Fair includes numerous large heads of Cabbage. Our garden is coming along slowly, but we’re optimistic.
I wonder what we get to eat (before Cesar) next — To be determined and announced.
The Orange County Fair is happening NOW through August 16, 2015 — We’ll soon be there to taste some of the new FOOD items they’re serving up this year. The BIG LIST is here: List of New and Interesting Food at the 2015 OC Fair. Pictured is the Samoa Donut, a jumbo Donut designed after the popular Girl Scout Cookie, the Samoa aka Caramel DeLite, my favorite, made with Chocolate, Caramel and Coconut shavings. We may have to try it. We LOVE the OC Fair!
Credit: Thank you to the OC Fair Communication’s Department for the photo and list.
Would you believe we grew this? You shouldn’t because we didn’t. We bought it at the Fullerton Market in downtown Fullerton. Though I had a Sweet Onion at home, I had to get this giant one for $3. You can see the size difference below, although it was more impressive in person. People stopped us to ask what it was. It should’ve been entered in the Orange County Fair.
We continue to tend to our real life garden and we’re starting to see the Radishes, Carrots, Eggplant, Purple Cabbage, Sweet Onion, Green Onion and possibly the Swiss Chard grow — We have a long way to go to grow such a large Onion and will be happy growing one that’s any size.
In two raised garden beds newly built by my wonderful husband and part-time Nibbles of Tidbits photographer, Matt, we planted seeds to grow Carrots, Radishes, Beets, Purple and Green Cabbage, Eggplant, Sweet Onions, Swiss Chard, Butter Lettuce, Broccoli and a Lettuce mix — I THANK him for making one of my dreams come true. I’ve always wanted a vegetable garden and ideally hope to grow most food plants available to utilize and enjoy on a daily basis, but happily start here.
After only a few days we’re seeing life — What a joy.
We’ve been excited to check and tend to them each day. Much attention will be given.
Check back to see how all develop — We’re hopeful for free food.